Vegan pancakes are a tasty breakfast classic that anybody can enjoy, and it is suitable for anybody who avoids egg and dairy.
Plus, they are just so fluffy and delicious! Everybody loves these.
How to make vegan pancakes
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this vegan pancakes recipe, you will need the following:
- ripe banana
- plant-based milk – unsweetened
- vanilla extract
- maple syrup
- melted vegan butter
- apple cider vinegar
- all purpose flour
- baking powder
- baking soda
- salt
- Berries – for serving
- Maple syrup – for serving
Mixing vegan pancake batter
Making the batter for this vegan pancakes recipe is super simple! First, mix the wet ingredients. Add the mashed banana, plant-based milk, vanilla and melted butter to a medium size mixing bowl. Whisk well to combine.
Now, mix the dry ingredients. In a separate mixing bowl, combine the flour, baking powder, baking soda and a pinch of salt.
Then combine the wet and dry ingredients and mix well to fully incorporate.
Cooking vegan pancakes
Heat a griddle pan or skillet to medium heat and melt a pat of butter in the pan. Use a ¼ cup measuring cup to pour the batter into the pan.
You should be able to cook 2-3 pancakes at a time depending on the size of your pan. Cook for 2-3 minutes per side. Continue until you have cooked all of the pancakes.
Serve hot with warm maple syrup and fresh berries.
Storing leftovers
How long are leftover pancakes good for in the refrigerator? They will be good for about 3 to 4 days. Just make sure to store them in an airtight container or a storage bag to prevent them from drying out.
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Vegan Pancakes
Vegan pancakes are a delicious breakfast classic that anybody can enjoy, and it is suitable for anybody who avoids egg and dairy.
Ingredients
- ½ cup mashed ripe banana
- ¾ cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1 Tablespoon vegan butter melted – plus more for coating the griddle
- ½ teaspoon apple cider vinegar
- 1 cup + 2 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch salt
- Berries – for serving
- Maple syrup – for serving
Instructions
- Add the mashed banana, plant-based milk, vanilla and melted butter to a medium size mixing bowl. Whisk well to combine.
- In a separate mixing bowl, combine the flour, baking powder, baking soda and a pinch of salt.
-
Combine the wet and dry ingredients and mix well.
-
Heat a griddle pan or skillet to medium heat and melt a pat of butter in the pan.
- Use a ¼ cup measuring cup to pour the batter into the pan. You should be able to cook 2-3 pancakes at a time depending on the size of your pan. Cook for 2-3 minutes per side. Continue until you have cooked all of the pancakes.
- Serve hot with warm maple syrup and fresh berries.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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