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A stack of four vegan pancakes on a plate, dripping with maple syrup and topped with raspberries
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5 / 2 votes

Vegan Pancakes

These vegan pancakes, made with pantry staples of dairy-free milk, coconut oil, flour, sugar, vanilla, and baking powder, are easy to make and the finished pancakes are extraordinarily fluffy. Perfect for all the pancake eaters at your table.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 14 pancakes
Calories: 92

Ingredients

For the vegan pancakes

  • 1 1/2 cups store-bought or homemade self-rising flour* (if your self-rising flour contains salt, omit the salt from this pancake recipe)
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon table salt
  • 1 1/2 teaspoons baking powder (see note above recipe)
  • 1 1/2 cups dairy-free milk
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Coconut oil or vegan buttery spread, for cooking

For serving (optional)

  • Maple syrup
  • Fresh fruit
US - Metric

Instructions

Make the vegan pancakes

  • In a large bowl, stir together the flour, sugar, salt, and baking powder. In a separate bowl, whisk together the dairy-free milk, melted coconut oil, and vanilla. Add the liquid mixture to the dry ingredients and stir just until combined. Lumps are fine. Set the mixture aside at room temperature until the batter thickens and becomes a little airy, 5 to 7 minutes. This resting time is essential as it allows the baking powder to do its magic (see note above) to make fluffy pancakes.
  • Preheat the oven to 200°F (95°C).
  • Set a well-seasoned cast-iron skillet (or, if you don’t have one, a non-stick skillet) over medium heat and add a smidgen of coconut oil to melt. When the oil is just bubbling, add a small ladle of batter to the pan and cook gently until bubbles appear on the surface and the edges begin to crisp, 2 to 3 minutes. Flip the pancake and cook on the other side until cooked through, about 1 minute more. Repeat with remaining batter, keeping the cooked pancakes warm in the oven. You probably won’t need to add additional oil to the pan.
  • If desired, serve with maple syrup and fresh fruit.

Notes

You can easily make your own self-rising flour. Simply stir together 1 1/2 cups all-purpose flour and 2 1/4 teaspoons baking powder. If you’re using this nifty equation for another recipe, add 3/4 teaspoon table salt. If you’re using it for these pancakes, rest assured, there’s sufficient salt in the recipe so that you don’t need to add any here.

Nutrition

Serving: 1pancake | Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Monounsaturated Fat: 0.3g | Sodium: 55mg | Fiber: 0.4g | Sugar: 2g