Looking for the easiest, fluffiest vegan pancakes ever? You found them! This recipe is so easy, using only 5 ingredients, 5 minutes to prep and just one bowl! Plus, they’re absolutely SCRUMPTIOUS!
How do you make the easiest fluffiest vegan pancakes ever?
Grab a bowl, toss in your flour, baking powder and coconut sugar and whisk to combine. Then add your plant milk and vanilla and mix again. Batter complete! It couldn’t get any easier than this.
Once your griddle is nice and hot, ladle your batter over top and cook your pancakes until you have several bubbles over top. Usually 4-5 minutes. Then flip and cook the other side. So simple, so delicious!
These super fluffy pancakes are allergen friendly by omitting eggs and dairy. Plus they happen to be vegan, although my niece (one of my favourite taste testers) looked at them and said, “They look too good to be vegan”.
HA! Not only are these pancakes vegan, but they’re also oil free and refined sugar free and very low in unrefined sugar. Using only one tablespoon of unrefined coconut sugar in the entire batch! So if you’re avoiding sugar, but still want delicious pancakes, these are the ones for you. Just load them up with fresh fruit and enjoy.
Or, if you have a sweet tooth, feel free to top these beauties off with some delicious maple syrup as well.
Then grab your fork and dig right in! These pancakes will definitely impress the entire family, and I guarantee that no one will ever guess they are vegan!
How long to vegan pancakes keep?
Pancakes always taste best when freshly made, however, you may refrigerate leftovers and enjoy within 1-2 days. Just pop them in the toaster to reheat, and enjoy.
Alternatively, these pancakes also freeze well. Make sure they are completely cooled before freezing. Then you may reheat from frozen, into your toaster or toaster oven and enjoy for quick and easy breakfasts throughout the busy week.
More delicious vegan pancake recipes
- Whole Wheat Pumpkin Spice Pancakes
- Lentil Banana Protein Pancakes
- Easy Banana Spinach Pancakes
- Peanut Butter Pancakes
- Lentil Spinach Pancakes – Gluten Free
- Pink Beet Pancakes [V+GF+Oil Free]
- Lemon Poppy Seed Pancakes [V+GF]
- Blueberry Pancakes – Gluten Free
- Lentil Banana Protein Pancakes
Ingredients
- 1 cup all purpose flour
- 1 tbsp unrefined coconut sugar
- 2 tbsp baking powder
- 1 1/4 cup unsweetened cashew milk or almond milk
- 1 tsp pure vanilla extract
Instructions
- Add the flour, sugar and baking powder to a large bowl and whisk to combine. Then add the milk and vanilla and mix well.
- Heat your non stick griddle over high heat and once hot, ladle your batter to make roughly 4" pancakes. Cook for about 4-5 minutes until there's several bubbles formed on top. Then flip and cook the other side for another 3-5 minutes until cooked through.
- Serve with maple syrup or fresh fruit and enjoy.
For a nut allergy, could you use oat or soy milk instead of the nut milk? Thanks!
Hi Kathy, soy milk works. Hope you enjoy the pancakes. Please report back when you try them. 🙂
Wondering if I can sub the coconut sugar with agave nectar or maple syrup?
Hi Amanda, I haven’t tried for this recipe but I often use maple syrup in pancake recipes instead of sugar so I don’t see why not. Hope you enjoy!
These pancakes are so fluffy and so light! They would make a lovely brunch for my family get together this weekend!
Hope you all enjoy Tania. 🙂
Pancakes are always a MUST on the weekend. These look super fluffy and totally delicious. I know they would be a hit in our house.
Thanks Gloria, enjoy!
Great recipes girl! I’d like to substitute the sugar with honey. Will that work in this recipe?
Hi Stephanie, thank you! I haven’t tried this with honey but I believe it should be just fine. Let me know how they turn out! 🙂
Did you substitute the honey for the coconut sugar in equal amount? How was it?
Tried these today for dinner (yes dinner haha) and the entire family loved them! They really were easy to make and so tasty and fluffy. Thank you!!!!!!
Haha thanks for the feedback Amy. No judgements here! We do pancakes for dinner at least once a week. 🙂
Just made these over the weekend and they really are the fluffiest pancakes! My family devoured them in no time and asked when I’ll be making them again. Thanks so much for this easy, delicious recipe Rosa!
Aww thanks Emily. So glad to hear it! 🙂
I’ve been drooling over all of your pancake recipes for sometime. Now, I have no more excuses! This one looks so simple and delicious, I must give it a try–even though I don’t like to cook breakfast. Maybe I can get my hubby to make these for me! 🙂
Thanks so much for the kind message Elizabeth. Hope you can convince hubby to make them for both of you. With only a few minutes of prep work and one bowl, there’s just no excuse not to give it a shot! 🙂
Haha my kids said these taste too good to be vegan 🌱 😋 Thank you for this excellent simple and delicious, cruelty-free recipe!
You’re so welcome Shania.
This recipe is just perfect! It’s so easy and I love how fluffy these are! Will be making them again and again!
Yay! Glad to hear it. 🙂
Love that these are vegan and refined sugar-free! So perfect for Sunday morning breakfast!
Thanks Sherri!
This is my kids’ new favorite breakfast!
Yay that’s great!