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Whether you want to call these plant based pancakes, or vegan pancakes these are to die for. Plus, they’re super easy and you’ll be tucking into a big healthy stack within a few minutes.
Who doesn’t love a huge portion of pancakes on Sunday morning for breakfast, Saturday afternoon for brunch, or even mid-week for an after dinner dessert. I know I do.
When I think back to my childhood there are a lot of memories that include early morning cartoons in my PJs on the weekend. If they’re really good memories they also include a big plate of homemade pancakes topped with lots and lots of syrup.
Back then it was the Aunt Jemima variety, which was awesome, but I like to think of myself as a bit of a food snob…culinary school will do that to you, so I’ve upgraded my syrup.
My prefered topping is none other than 100% pure Canadian maple syrup. Oh, and a huge dollop of vegan butter. My favorite being Naturli, a vegan organic spreadable butter made in Denmark. Yeah, I wasn’t kidding about the food snob thing.
Also, if you want to make your own vegan butter here are a bunch of recipes to choose from.
Want a savory breakfast option? Check out my recipe on the best vegan breakfast burritos with tofu scramble or my recipe on easy vegan tofu scramble with breakfast sausage!
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Plant Based Pancake Recipe & Video
Traditional pancake recipes include non-vegan ingredients like eggs, milk, and butter. The toughest part of creating a vegan pancake recipe is replacing the egg, since vegan milk and vegan butter are easy to come by.
Not to fear, flax eggs are a thing and they’re very easy to make. You just need flax seeds and a spice grinder to create flax meal. Alternatively, you can buy flax meal from the store, but where’s the fun in that?
When you combine the flax meal with warm water it creates a gel like texture which makes for an excellent egg replacement. Plus, flax is loaded with nutrients…so, you can pretend these pancakes are health.
If you want to go the extra mile, add tang and tenderness to these pancakes then you can easily create buttermilk by combining apple cider vinegar and plant based milk. Alternatively, you can use lemon juice. It’s simply a matter of mixing the two ingredients and waiting.
Toppings and Additions for the Ultimate Plant Based Pancakes
These plant based pancakes are perfect with caramelized bananas or blueberries, strawberries, raspberries, or blackberries. Nuts, like walnuts, work too.
I can also imagine them slathered with creamy cashew butter. You could even put chocolate chips in them if you’re into that kind of thing…I’m not but you do you. The options are endless.
Vegan Pancakes – Step by Step
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Plant Based Pancake Recipe
This vegan plant based pancake recipe is easy and quick. It should take you about 10 minutes to mix and another 10 minutes or so to cook up a stack, depending on the size of the pan you are using.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Easy Plant Based Pancakes, Easy Vegan Pancakes, Fluffy Plant Based Pancakes, Fluffy Vegan Pancakes, Plant Based Pancakes, Vegan Pancakes, Vegan Pancakes Recipe
Servings: 10 Medium Pancakes
Calories: 102kcal
Author: Randi Delano
Ingredients
- 1 1/4 Cup All Purpose Flour
- 1 Cup Plant Based Milk Any, but almond and soy work best
- 1 Tablespoon Apple Cider Vinegar or Lemon Juice
- 1/4 Cup Coconut Sugar or White Sugar
- 1 Tablespoon Melted Vegan Butter plus more to fry your pancakes in and top them with
- 1 Tablespoon Ground Flax Meal
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- Pinch Salt
Instructions
Prepare The “Buttermilk”
First thing’s first. You’ll need to prepare the buttermilk mixture first so it has time to sit and curdle before you mix everything together.
Measure out your plant based milk and add to a bowl. Add the apple cider vinegar, stir and let the mixture sit for five minutes
Prepare The Flax Egg
Next you need to prepare the flax egg because it also needs to sit for about 5 minutes to gel.
Just add the flax mill and three tablespoons of warm water together to a small bowl. Mix, and set aside for five minutes until gelled.
Mix Dry Ingredients
In a large bowl, add flour, coconut sugar, baking soda, baking powder, and salt. Mix and set aside.
Mix Wet Ingredients
Once your milk is starting to curdle and your flax egg is gelled mix them together along with your vegan butter.
Mix Batter
Add the wet ingredients to the dry ingredients and mix. The mixture will be quite thick and a little lumpy. That’s perfect for big fluffy pancakes.
Now is the time to add any ingredients to the batter, like chocolate chips, blueberries, or walnuts, that you want inside the pancakes.
If you want a thinner pancake you can add a bit more milk until the batter is a heavy cream consistency.
Heat Your Pan And Fry Em Up
Heat your pan on medium. Once hot add about half a teaspoon of butter and melt. Lower the heat to medium-low.
Next, add about 1/4 cup of pancake batter for each pancake.
This is very important– Once A LOT of bubbles have formed on the top of the dough it’s time to flip them. The bubbles on top mean that the pancake batter is starting to cook through. These are big, thick pancakes so they need some time.
This should take a few minutes, but if the bottom of the pancake starts to get too brown or burn,lower the heat! My burner runs very hot, so I always have to adjust the heat as I cook the pancakes.
Once flipped, cook for another few minutes until browned on the bottom.
The inside needs to fully cook through so make sure you allow some time to cook all the way through. If you’re not sure, you can alwaysinsert a toothpickinto the middle. If it comes out clean the pancake is ready. If there is batter on it, continue to cook it.
Again, don’t hesitate tolower the heatif your pancakes are browning too quickly on the bottom.
Toppings
You can top these pancakes with anything you like really.
I prefer either fresh blueberries, maple syrup and vegan butter, caramelized bananas, or frozen berries that have been cooked down to form a syrup.
Stuff Face
This is the most important step of the recipe.
Once you have a big stack formed cut with a fork, insert these fluffy, amazing plant based pancakes into your mouth, enjoy amazing tastebud response.
Notes
- You can swap white sugar for the coconut sugar if you want a sweeter dough.
- If you prefer thinner pancakes this recipe is easy to adjust. Just add a bit more milk (or only 1 1/8 cups flour) until the batter is a heavy cream consistency.
- It’s important that your pan is hot before adding the pancake batter! If you’re using a non-stick pan add the butter while it’s heating.
- Add any ingredients like berries, nuts, or chocolate chips to the batter after you’ve mixed the wet and dry ingredients.
- If you don’t use all of the batter in one go, you can store it in the refrigerator overnight. Just add another 1/2 teaspoon of baking powder to help freshen it up, and a little milk if it’s gotten too thick.
- Calorie count according to Very Well Fit Calorie Calculator. Does not include toppings like syrup, butter, nuts, chocolate chips, etc. or butter used to fry pancakes in since amounts will vary depending on the cook.
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