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Easy Simple Vegan Pancakes

Fluffy and delicious vegan pancakes that are easy to make and perfect for any meal of the day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with whole wheat or gluten-free flour.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
Wet Ingredients
  • 1 cup almond milk (or any other plant-based milk)
  • 2 tablespoons vegetable oil For greasing the pan.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  2. In another bowl, mix the almond milk, vegetable oil, and vanilla extract. Whisk until thoroughly combined, skipping any lumps.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are alright.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
  2. Pour 1/3 of a cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, about 1-2 more minutes.
  3. Repeat with the remaining batter.
  4. Stack your pancakes and top with your favorite toppings.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or skillet over low heat.