How to Make Vegan Pancakes

Just because you are vegan does not mean that you cannot enjoy the breakfast goodness of pancakes. This article will show you two simple methods of making vegan pancakes that are free of cow's milk, eggs, and butter.

Ingredients

Basic Vegan Pancakes [1]

  • 1 cup (100 grams) flour (all-purpose or whole wheat)
  • 1 tablespoon sugar, maple syrup, or agave nectar
  • 2 tablespoons baking powder
  • 1⁄8 teaspoon salt
  • 1 cup (240 milliliters) soy milk, almond milk, or other dairy-free milk
  • 2 tablespoons oil (vegetable or canola)
  • Extra oil for frying (optional)

Flaxseed Vegan Pancakes [2]

  • 1 cup (100 grams) flour (all-purpose or whole wheat)
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground flaxseed
  • 1 cup + 1 tablespoon (255 milliliters) non-dairy milk
  • 1 teaspoon apple cider vinegar (optional; to make "buttermilk")
  • 1 tablespoon coconut oil (melted)
  • Extra oil for frying (optional)

Add-ins and Toppings [3]

  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • 3 tablespoons dairy-free chocolate chips
  • 3 tablespoons chopped nuts
  • ¼ cup (25 – 50 grams) blueberries, strawberries, or bananas


Method 1
Method 1 of 2:

Making Basic Vegan Pancakes

  1. Mix them together with a spoon until everything is evenly combined.
  2. Use a tasteless oil, such as canola or vegetable. Olive oil will affect the flavor too much.
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  3. Stir until everything is just mixed together, and the batter is a little lumpy. If you over mix your batter, the pancakes will end up tough and chewy.
  4. You can leave your pancake batter as is, or you can add some extra goodies to make it even yummier. Here are some ideas to get you started: [4]
    • ½ teaspoon ground cinnamon
    • 1 teaspoon vanilla extract (optional)
    • 3 tablespoons dairy-free chocolate chips
    • 3 tablespoons chopped nuts
    • ¼ cup (25 – 50 grams) blueberries, strawberries, or bananas
  5. Whatever you choose to cook your pancakes on must be very, very hot. If the surface is not hot enough, the pancakes won't turn out right. [5] These 5 minutes will also give the baking soda enough time to activate, which will give you fluffier pancakes in the end.
    • Heat electric skillets to 350°F (176.67°C).
    • Set stoves (for skillets or griddles) to medium-low to medium-high.
  6. Some surfaces, such as non-stick griddles, do not need to be greased. Others do. You can tell if the surface is hot if you sprinkle some water on it, and the water sizzles. [6]
  7. Depending on the size of your skillet/griddle, you may be able to make more than one pancake at a time. You want each pancake to be about 4 inches (10.16 centimeters) in diameter.
  8. The pancake is ready to be flipped when it starts to turn bubbly, and the outer edges (about ½ inch or 1.27 centimeters) are matte instead of glossy.
  9. The pancake is ready when it turns golden brown. [7]
  10. You can serve them on their own, or add your favorite toppings, such as maple syrup, cinnamon, or berries.
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Method 2
Method 2 of 2:

Making Flaxseed Vegan Pancakes

  1. Mix 1 tablespoon of ground flax with 2½ tablespoons of water in a small cup. Set the mixture aside so that it can thicken. This will help make the pancake batter thicker. It will also help "bind" it together, much like an egg would. [8]
  2. Put the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Stir with a fork or spoon until everything is evenly mixed together.
  3. Pour the non-dairy milk into a separate bowl. Next, add the melted coconut oil followed by the flaxseed mixture. Stir the mixture with a spoon until everything is evenly combined.
    • If you want to make "buttermilk" pancakes, stir 1 teaspoon of apple cider vinegar into the milk first.
  4. The final batter will be a little lumpy, which is good. If you over mix the batter and make it too smooth, the pancakes will be too tough.
  5. You can leave the pancake mixture as is, or you can add some extra ingredients to make it more flavorful. Here are some ideas to get you started: [9]
    • ½ teaspoon ground cinnamon
    • 1 teaspoon vanilla extract (optional)
    • 3 tablespoons dairy-free chocolate chips
    • 3 tablespoons chopped nuts
    • ¼ cup (25 – 50 grams) blueberries, strawberries, or bananas
  6. If you are using an electric skillet, heat it to 350°F (176.67°C). If you are using a stove (for skillets or griddles), set the temperature to medium-low to medium-high. If necessary, lightly grease the surface with a bit of oil. You can tell if the surface is hot enough for pancakes if a drop of water on it starts to sizzle.
    • The 5 minutes wait time will also help give you fluffier pancakes.
  7. Try to make the pancake about 4 inches (10.16 centimeters) wide. When the pancake starts to get large bubbles, it is ready to be flipped over.
  8. Depending on how large your cooking surface is, you might be able to fry several pancakes at one time.
  9. You can top them with things like maple syrup, cinnamon, jam, or berries.
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Community Q&A

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  • Question
    Why do my pancakes keep turning out gummy and chewy?
    Community Answer
    One of the reasons pancakes turn out gummy is because the batter was over mixed. You want to leave behind some of those lumps. Another reason pancakes might turn out chewy is because the pan you were cooking them on was not hot enough. To test whether the pan is hot enough, drop some water onto it. If the water sizzles, it is hot enough. Lastly, the pancake might simply be still raw inside and should be cooked longer.
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    Not Helpful 1 Helpful 7
  • Question
    How do I keep the pancakes I have already made warm while I make the rest?
    Community Answer
    Set the oven to the lowest temperature possible, about 150-200º F (65.56 – 93.34ºC), and stick the pancakes in the oven. You can also stack them on a plate, and cover them with a large bowl.
    Thanks! We're glad this was helpful.
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      Video

      Tips

      • Consider frying a mini pancake using 1 tablespoon of batter first, and taste it. This will help you decide whether or not you need to add more sugar, cinnamon, salt, or any other ingredient.
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      • Keep already made pancakes warm while you fry the rest by storing them on a cooling rack in a warm oven. Turn your oven on to the lowest temperature possible, about 150-200º F (65.56 – 93.34ºC).
        Thanks
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      • To avoid over mixing, make a crater in the dry ingredients first. Then, pour the wet ingredients into the crater. Mix as usual.
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      Show More Tips
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      Things You'll Need

      • Stove and pan, skillet, or griddle (or electric skillet)
      • Measuring cups and spoons
      • Mixing bowls
      • Mixing spoons
      • Spatula

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      References

      1. ↑ http://www.food.com/recipe/5-minute-vegan-pancakes-132263
      2. ↑ http://www.oneingredientchef.com/vegan-pancakes/
      3. ↑ http://minimalistbaker.com/easy-whole-grain-vegan-pancakes/
      4. ↑ http://minimalistbaker.com/easy-whole-grain-vegan-pancakes/
      5. ↑ http://cookieandkate.com/2015/simple-vegan-pancake-recipe/
      6. ↑ http://cookieandkate.com/2015/simple-vegan-pancake-recipe/
      7. ↑ http://cookieandkate.com/2015/simple-vegan-pancake-recipe/
      8. ↑ http://www.oneingredientchef.com/vegan-pancakes/
      9. ↑ http://minimalistbaker.com/easy-whole-grain-vegan-pancakes/

      About this article

      Article Summary X

      To make vegan pancakes, start by mixing flour, sugar, baking powder, and salt in a large bowl. Then, in a separate bowl, mix vegetable oil and soy or almond milk. Next, pour the wet ingredients into the bowl of dry ingredients, and stir everything together until the batter is only a little lumpy. Finally, cook 1/4 cup of the batter at a time in a skillet for 2 minutes on each side. To learn how to make vegan pancakes using flaxseed, scroll down!

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      Thanks to all authors for creating a page that has been read 58,825 times.

      Reader Success Stories

      • Anonymous

        Dec 2, 2016

        "The oven trick works great."

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