How to Make Vegan Pancakes

Two Methods:Making Basic Vegan PancakesMaking Flaxseed Vegan Pancakes

Just because you are vegan does not mean that you cannot enjoy the breakfast goodness of pancakes. This article will show you two simple methods of making vegan pancakes that are free of cow's milk, eggs, and butter.

Ingredients

Basic Vegan Pancakes[1]

  • 1 cup (100 grams) flour (all-purpose or whole wheat)
  • 1 tablespoon sugar, maple syrup, or agave nectar
  • 2 tablespoons baking powder
  • 1⁄8 teaspoon salt
  • 1 cup (240 milliliters) soy milk, almond milk, or other dairy-free milk
  • 2 tablespoons oil (vegetable or canola)
  • Extra oil for frying (optional)

Flaxseed Vegan Pancakes[2]

  • 1 cup (100 grams) flour (all-purpose or whole wheat)
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground flaxseed
  • 1 cup + 1 tablespoon (255 milliliters) non-dairy milk
  • 1 teaspoon apple cider vinegar (optional; to make "buttermilk")
  • 1 tablespoon coconut oil (melted)
  • Extra oil for frying (optional)

Add-ins and Toppings[3]

  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • 3 tablespoons dairy-free chocolate chips
  • 3 tablespoons chopped nuts
  • ¼ cup (25 – 50 grams) blueberries, strawberries, or bananas


Method 1
Making Basic Vegan Pancakes

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    Put all of your dry ingredients in a large bowl. Mix them together with a spoon until everything is evenly combined.
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    Mix the milk and oil in a separate bowl. Use a tasteless oil, such as canola or vegetable. Olive oil will affect the flavor too much.
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    Pour the wet ingredients into the dry ones, and mix with a spoon. Stir until everything is just mixed together, and the batter is a little lumpy. If you over mix your batter, the pancakes will end up tough and chewy.
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    Consider adding in some extra ingredients. You can leave your pancake batter as is, or you can add some extra goodies to make it even yummier. Here are some ideas to get you started:[4]
    • ½ teaspoon ground cinnamon
    • 1 teaspoon vanilla extract (optional)
    • 3 tablespoons dairy-free chocolate chips
    • 3 tablespoons chopped nuts
    • ¼ cup (25 – 50 grams) blueberries, strawberries, or bananas
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    Heat your stove or electric skillet for 5 minutes before cooking the pancakes. Whatever you choose to cook your pancakes on must be very, very hot. If the surface is not hot enough, the pancakes won't turn out right.[5] These 5 minutes will also the baking soda enough time activate, which will give you fluffier pancakes in the end.
    • Heat electric skillets to 350°F (176.67°C).
    • Set stoves (for skillets or griddles) to medium-low to medium-high.
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    Make sure the surface is hot enough, and lightly grease it if needed. Some surfaces, such as non-stick griddles, do not need to be greased. Others do. You can tell if the surface is hot if you sprinkle some water on it, and the water sizzles.[6]
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    Scoop ¼ cup (60 milliliters) of the batter onto the skillet or griddle. Depending on the size of your skillet/griddle, you may be able to make more than one pancake at a time. You want each pancake to be about 4 inches (10.16 centimeters) in diameter.
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    Cook the pancake for 2 to 3 minutes. The pancake is ready to be flipped when it starts to turn bubbly, and the outer edges (about ½ inch or 1.27 centimeters) are matte instead of glossy.
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    Use a spatula to flip the pancake, and cook for another 1 to 2 minutes. The pancake is ready when it turns golden brown.[7]
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    Serve the pancakes. You can serve them on their own, or add your favorite toppings, such as maple syrup, cinnamon, or berries.

Method 2
Making Flaxseed Vegan Pancakes

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    Prepare the flax. Mix 1 tablespoon of ground flax with 2½ tablespoons of water in a small cup. Set the mixture aside so that it can thicken. This will help make the pancake batter thicker. It will also help "bind" it together, much like an egg would.[8]
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    Mix together the dry ingredients. Put the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Stir with a fork or spoon until everything is evenly mixed together.
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    Stir together the wet ingredients, and add the flaxseed mixture at the end. Pour the non-dairy milk into a separate bowl. Next, add the melted coconut oil followed by the flaxseed mixture. Stir the mixture with a spoon until everything is evenly combined.
    • If you want to make "buttermilk" pancakes, stir 1 teaspoon of apple cider vinegar into the milk first.
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    Add the wet mixture into the dry mixture and stir until just combined. The final batter will be a little lumpy, which is good. If you over mix the batter and make it too smooth, the pancakes will be too tough.
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    5
    Consider adding in some extra ingredients. You can leave the pancake mixture as is, or you can add some extra ingredients to make it more flavorful. Here are some ideas to get you started:[9]
    • ½ teaspoon ground cinnamon
    • 1 teaspoon vanilla extract (optional)
    • 3 tablespoons dairy-free chocolate chips
    • 3 tablespoons chopped nuts
    • ¼ cup (25 – 50 grams) blueberries, strawberries, or bananas
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    6
    Heat your stove or electric skillet for 5 minutes before adding the pancake batter. If you are using an electric skillet, heat it to 350°F (176.67°C). If you are using a stove (for skillets or griddles), set the temperature to medium-low to medium-high. If necessary, lightly grease the surface with a bit of oil. You can tell if the surface is hot enough for pancakes if a drop of water on it starts to sizzle.
    • The 5 minutes wait time will also help give you fluffier pancakes.
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    Scoop ¼ cup (60 milliliters) of pancake batter onto the pan and cook it for 2 minutes. Try to make the pancake about 4 inches (10.16 centimeters) wide. When the pancake starts to get large bubbles, it is ready to be flipped over.
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    Flip the pancake over with a spatula and fry it for 90 more seconds. Depending on how large your cooking surface is, you might be able to fry several pancakes at one time.
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    Serve the pancakes on their own or with your favorite toppings. You can top them with things like maple syrup, cinnamon, jam, or berries.

Tips

  • Consider frying a mini pancake using 1 tablespoon of batter first, and taste it. This will help you decide whether or not you need to add more sugar, cinnamon, salt, or any other ingredient.
  • Wait for bubbles to form before you flip the pancake.
  • The pan you are using must be very hot. If the pancake batter does not sizzle, the pan is not hot enough. The pancakes will turn out gummy.
  • To avoid over mixing, make a crater in the dry ingredients first. Then, pour the wet ingredients into the crater. Mix as usual.
  • Keep already made pancakes warm while you fry the rest by storing them on a cooling rack in a warm oven. Turn your oven on to the lowest temperature possible, about 150-200º F (65.56 – 93.34ºC).

Warnings

  • Do not eat raw pancake batter.
  • Do not over mix the batter. You want to leave some of those lumps. If you over mix, you will get chummy, chew pancakes.

Things You'll Need

  • Stove and pan, skillet, or griddle (or electric skillet)
  • Measuring cups and spoons
  • Mixing bowls
  • Mixing spoons
  • Spatula

Article Info

Categories: Pancakes | Vegan