recipe
Classic Vegan Pancakes
Fluffy, fork-tender vegan pancakes with crisp golden edges. No special ingredients — just flour, plant milk, and a few staples you already have.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 1.5 cups All-purpose flour
- 2 tbsp Sugar
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 1.25 cups Plant milk (oat or soy)
- 3 tbsp Neutral oil (or melted vegan butter)
- 1 tsp Vanilla extract
Method
- Whisk dry ingredients together in a large bowl.
- Whisk plant milk, oil, and vanilla in a separate bowl.
- Pour wet into dry and stir until just combined — lumps are fine.
- Heat a non-stick pan over medium. Add a small smear of oil.
- Pour 1/4 cup batter per pancake. Cook 2 minutes until bubbles appear and edges set.
- Flip carefully. Cook 1 more minute until golden.
- Stack and serve immediately with maple syrup and fresh fruit.
Notes + tips
- Don’t overmix the batter — you want some lumps.
- Make ahead: batter keeps refrigerated 24 hours. Stir once before using.
- For chocolate chip pancakes, fold in 1/3 cup vegan chocolate chips after the wet/dry mix.
- Pancakes freeze beautifully. Cool, freeze flat, transfer to bag, reheat in toaster.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.