Many of you have requested a dairy-free and egg-free pancake recipe from Inspired Taste. We heard you and are thrilled to share this easy and delicious vegan pancake recipe with you! Inspired by our original pancake recipe, these vegan pancakes are incredibly light and fluffy and taste amazing. Since developing this recipe, I’ve made it countless times for my family, and everyone absolutely loves them! For another vegan breakfast, see our vegan blueberry muffins!
Key Ingredients
Flour: All-purpose, whole wheat, and gluten-free flour blends will work. Baking powder: For the fluffiest vegan pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Bob’s Red Mill is an example) since it prevents that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). Salt, Vanilla extract, and Cinnamon: You only need a little of each, but they all add a lot to the flavor of these pancakes. Non-Dairy Milk: Use whatever you have on hand. Almond, coconut, hemp, cashew, and oat milk all work. Try our homemade oat milk recipe. Oil or Plant-Based Butter: I enjoy coconut oil and melted vegan butter in these pancakes since they add extra flavor. Oil works, too. I really enjoy olive oil in this recipe. Sugar: For the best pancakes, I add a little sugar. You can use granulated, brown, coconut, or other types of sugar. Maple syrup even works. If you want to leave the sugar out, you can, but they will not brown as well and will be missing a bit of flavor.
How to Make Vegan Pancakes
Vegan pancakes are just as easy as regular pancakes (if not easier since there’s no egg). Whisk the dry ingredients together in a bowl and then add the wet ingredients. Gently mix everything together until most of the larger lumps are gone. Since the recipe contains a hefty amount of baking powder, you’ll notice that the batter begins to bubble straight away. This is a good thing since it means you are on your way to extra fluffy vegan pancakes. The recipe below makes 6 pancakes, so depending on how many you eat in one sitting, it could serve 2 to 3 people. If you have some leftovers, you can freeze them! I love this trick for when just one of us wants pancakes in the morning. See my pancake freezing tips below the recipe. I love serving my vegan pancakes with fruit like bananas or berries and some maple syrup. You could also do a spoonful of vegan whipped coconut cream (yum) and to make them extra special, this berry salad! 2 teaspoons aluminum-free baking powder 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon, optional 1 cup (236ml) dairy-free milk, try homemade oat milk 1 ½ tablespoons sugar or maple syrup 3 tablespoons olive oil, melted coconut oil, or melted plant-based butter 1 teaspoon pure vanilla extract Nonstick cooking spray, melted vegan butter, or oil for the skillet 2Whisk milk, sugar, olive oil, and the vanilla extract until combined. 3Make a well in the center of the flour mixture, pour the milk mixture into the well, and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps. 4Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates. 5Lightly brush or spray the skillet with oil or melted plant-based butter. Use a 1/4 cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle. 6When the edges look dry, bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup and berries. 2To reheat pancakes, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
