Vegan Pancakes
- Total time
- 25 minutes
- Calories
- 360 kcal
- Protein
- 8 g
- Serves
- 4 (3 pancakes, about 4 in/10 cm each)
These egg-free, dairy-free pancakes use oat milk and baking powder for a soft, lightly crisp-edged stack. The batter rests briefly while the skillet heats, making them a practical weekend breakfast or make-ahead option in 25 minutes.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 14 g
- Fiber
- 4 g
Estimated from the listed ingredients.
- Prep
- 10 minutes
- Cook
- 15 minutes
- Wait
- 5 minutes
Ingredients
- 2 cups all-purpose flour (about 8 1/2 oz/240 g)
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 2 cups unsweetened oat milk (480 ml)
- 3 tbsp neutral oil, plus more for the skillet
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Before you start
- Unsweetened soy milk can replace oat milk; it makes a slightly more tender, higher-protein pancake. Check the milk and vanilla labels if avoiding gluten, since this recipe otherwise uses wheat flour.
Instructions
- Whisk the flour, sugar, baking powder, and salt in a large bowl. In a measuring jug, stir together the oat milk, 3 tbsp oil, vanilla, and vinegar.
- Pour the liquid into the dry ingredients and whisk only until no dry flour remains. Small lumps are fine. Let the batter stand for 5 minutes; it should be thick but pourable. If it becomes stiff, stir in 1 to 2 tbsp oat milk.
- Heat a lightly oiled nonstick skillet or well-seasoned griddle over medium heat. Test with a small drop of batter: it should sizzle gently, not darken immediately. If it browns before the center sets, reduce the heat.
- For each pancake, add a scant 1/4 cup (about 55 ml) batter. Cook 2 to 3 minutes, until bubbles remain open and the edge looks dry. Turn once and cook 1 to 2 minutes more, until the center springs back when lightly pressed.
- Serve the 12 pancakes warm. Pair each serving with berries and a spoonful of peanut butter or a side of soy yogurt if you want a more substantial breakfast.
Meal prep, storage, and reheating
Cool pancakes on a rack so trapped steam does not soften them. Refrigerate in an airtight container for up to 3 days, separating layers with parchment. Freeze for up to 2 months. Reheat from chilled in a toaster or dry skillet until hot; warm frozen pancakes in a toaster on a low setting, then repeat if needed.