If you’re looking for an easy plant-based breakfast, these Vegan pancakes are a great place to start. They’re soft on the inside, lightly golden on the outside, and made with ingredients you probably already have at home. No eggs, no milk—just simple mixing and quick cooking for a comforting homemade meal.
Vegan Pancakes That Are Fluffy And Easy To Make
Ingredients to make this Vegan Pancakes
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1 ¼ cups all-purpose flour
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2 tablespoons white sugar
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2 teaspoons baking powder
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½ teaspoon salt
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1 ¼ cups water
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1 tablespoon oil
White sugar
Oil
All purpose flour
Prep & Cook Time
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: 15 minutes
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Makes: 6–8 pancakes
Directions
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Add the flour, sugar, baking powder, and salt to a bowl and mix well.
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Pour in the water and oil, then stir gently until everything comes together. The batter should be thick but still pourable.
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Heat a non-stick pan or lightly oiled skillet over medium heat.
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Spoon about ¼ cup of batter onto the pan for each pancake.
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Cook until small bubbles appear and the edges look firm, about 2–3 minutes.
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Flip and cook for another minute or two until both sides are golden.
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Serve warm and enjoy freshly made Vegan pancakes with syrup, fruit, or any topping you like.
Nutrition (Per Pancake, Approximate) about this Vegan Pancakes
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Calories: 120
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Carbohydrates: 22 g
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Protein: 3 g
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Fat: 3 g
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Fiber: 1 g
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Sugar: 3 g
FAQ
Can I make these ahead of time?
Yes. Cooked pancakes can be stored in the fridge for up to 3 days and reheated in a pan or toaster.
Why did my pancakes turn out dense?
Overmixing the batter can make pancakes heavy. Stir just until combined.
Can I customize the recipe?
Definitely. You can add fruit, chocolate chips, or a pinch of cinnamon without changing the base recipe.
Are these good for beginners?
Absolutely. This recipe is simple, forgiving, and perfect if you’re new to plant-based cooking.
Source: www.allrecipes.com
