Vegan Pancakes
Vegan pancakes – the fluffiest ever!!! 5 ingredients, 20 minutes and 1 bowl. They are soft, perfectly sweet, buttery and perfect!
What is a vegan substitute for eggs in pancakes?
Spoiler alert! You don’t need a substitute because these don’t need eggs!
What are vegan pancakes made of?
There’s only five ingredients required…
1. All purpose flour.
2. Baking powder.
3. Salt.
4. Water (If you even count that as an ingredient???).
5. Granulated sugar.
What makes the pancakes so fluffy?
Baking powder!
P.S. The recipe calls for what seems like a lot of baking powder, but trust me – it’s all needed for fluffy perfection. No more, no less.
These are the perfect weekend breakfast. Super quick and easy to throw together. And the whole family is guaranteed to love them.
I like to make mini pancakes. Like the ones you see in my pictures. Mainly because they are easier to flip. But you could also make regular size pancakes.
Other vegan recipes to try…
Vegan eggplant parmesan is an AMAZING vegan dinner.
Vegan Pancakes
The fluffiest vegan pancakes ever. 5 ingredients, 20 minutes and 1 bowl. They are soft, perfectly sweet, buttery and perfect!
Ingredients:
2 cups all-purpose flour
2 Tablespoon baking powder (yes, Tablespoon)
2 Tablespoons granulate sugar
1 teaspoon salt
1 1/2 cups water
6 Tablespoon maple syrup, for serving
Directions:
- In a medium bowl, whisk flour, baking powder, sugar, and salt. Gradually whisk in water. Do not overmix; the batter should be lumpy. That is okay.
- Spray a large nonstick skillet or griddle with nonstick spray and heat over medium-high heat. For each pancake pour 1/4 cup of batter onto the skillet, and when small bubbles appear in the center of the pancake, it is time to flip it. Let is cook on the other side until cooked through, about 2 minutes. Repeat with remaining batter, spraying more nonstick spray to the skillet as needed.
- Serve pancakes with warm maple syrup and desired toppings.
- Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with maple syrup. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat in toaster or microwave.
[this isn’t a sponsored post, there are a few affiliate links above based on things I purchase on my own and love]
Amazing Recipe Emily. It’s really easy and fast to make.
I like your mini pancakes idea and the reason behind it :D.
Good luck and looking forward to more amazing recipes.
I see no one has commented that they’ve made em’ so I’ll be the first :). They are incredible! No more acv in almond milk or flax eggs! Very impressed with the way they turned out. The kids and hubby loved em’. Thanks for the great and easy recipe!
Yay!! So happy you love them as much as we do! 🙂
Simply the best vegan pancakes recipe I have tried !
Thanks a lot 🙂
I made these this morning and they tasted amazing 🙂 although do u have any tips to make them have that nice golden colour to them ? 🙂
These turned out AWESOME!!! Finally, a super fluffy, vegan pancake! ps I subbed 1/2 the flour with almond flour, and they still turned out great!
I can vouch for using this much baking powder. I make a very similar recipe with the same proportions of flour and baking powder except I add about 1/8 of a teaspoon of baking soda for more fluff, rice milk instead of water, two tablespoons of oil, vanilla and a dash of nutmeg. Comes out perfect every time.
Thank you! I’ve been on the search for years for a fluffy vegan pancake! Finally a FLUFFY vegan pancake!!! And so simple!
hey, just wondering why you used water instead of milk? is there a difference? thanks!
Okay I was skeptical I don’t particularly try new things when people say it is vegan but I love them and my kids love it and I will be using this recipe again… thank you so much
Hi,
These turned out suuuper fluffy and beautiful looking! Amazing texture (: However, with so much baking powder I find they taste incredibly bitter :/ Any tips? (Apart from just pouring in a heap of extra sugar, which I’d rather not do!)
Thanks,
Tilly
Light and fluffy however leaves a baking powder after taste
Whaaaaaaat these were amazing! I couldn’t believe how few ingredients it took to make flavorful fluffity pancakes! We subbed gluten-free flour and skipped out on the sugar. SO PSYCHED to have a simple spoil-me breakfast recipe. I bet this would make an equally amazing donut recipe. Thanks for posting!
Excellent recipe! I used soya milk instead of water and there were very fluffy and tasty!
I made these this morning for my upcoming work week. I go in early so don’t have time for a sit-down breakfast. But, instead of the 1 and 1/2 cups of water, I used 1 cup of water and 1/2 cup of sugar-free Skinny Syrup, then layered the pancakes with tiny cubes of stick butter. Once the butter melts and mixes with the flavor of the Skinny Syrup, you don’t even need actual pancake syryp… and it’s less sugar!
Ingredients used worked perfectly and pancakes were awesome!!!!1