Fluffy 5-Minute Vegan Pancakes From Scratch
These incredibly simple vegan pancakes deliver all the fluffy, golden perfection of traditional pancakes without any animal products. Ready in just 5 minutes using pantry staples, they're the perfect weekend breakfast that's both delicious and guilt-free.
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Servings: 4
Calories: 285kcal
Equipment
Ingredients
- 1 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 1 cup soy milk or almond, oat, coconut
- 1/2 cup water
- 2 Tbsp canola oil optional
Instructions
- Whisk flour, baking powder, salt, and sugar together in a large bowl.
- Add soy milk, water, and canola oil to the dry ingredients.
- Stir the mixture until just combined - don't overmix.
- Heat a non-stick pan or griddle over medium heat.
- Grease the pan with vegan butter or oil.
- Pour 1/3 cup of batter per pancake onto the hot pan.
- Cook until bubbles form on the surface and edges look set.
- Flip pancakes and cook until golden brown on the other side.
- Serve immediately with fresh fruit and maple syrup.
Notes
Do not overmix the batter as this will result in tough, dense pancakes
Any plant milk works well - almond, oat, and coconut milk are excellent substitutes for soy milk
The oil can be omitted for oil-free pancakes, though they may be slightly less tender
Batter can be made the night before and stored in the refrigerator
For extra fluffy pancakes, let the batter rest for 2-3 minutes before cooking
Pancakes can be kept warm in a 200°F oven while cooking the remaining batches
Leftover pancakes freeze well for up to 3 months and can be reheated in the toaster
Nutrition
Calories: 285kcal | Carbohydrates: 52g | Protein: 7g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 520mg | Potassium: 180mg | Fiber: 2g | Sugar: 8g