These fluffy, airy vegan pancakes are fantastic. Everybody who tries them asks for the recipe, and I have been making them for years.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 3 |
| Yield: | 9 pancakes |
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups water
- 1 tablespoon oil
Instructions
- Sift flour, sugar, baking powder, and salt into a large bowl; make a well in the center. Whisk together water and oil in a small bowl.
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- Pour oil and water into flour mixture.
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- Stir just until blended; mixture will be lumpy.
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- Heat a lightly oiled griddle over medium-high heat.
- Drop batter by large spoonfuls onto the griddle. Cook until bubbles form and edges are dry. Flip, then cook until bottoms are browned, 1 to 2 minutes. Repeat with remaining batter.
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- Serve with berries.
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Reviews
So bad! The measurements were so off it tasted like rubber. I couldn’t eat them 🙁
Followed the recipe exactly and pancakes were fluffy and delicious! Will be saving this one for sure
I love these! They’re so easy to make and taste great!
Tasted good but I used gluten free flour as I am allergic to wheat. Came out a little tough and gluey. All of my gluten free bakes come out gluey, why
This is was so easy to make and so delicious!!! My whole family loved it. They couldn’t believe it was vegan!
Really easy basic recipe with room to customize! It’s great for folks with allergies to dairy and eggs.
These turned out great! And they were crispy and delicious. Only thing I would do differently is use half of the sugar indicated in recipe.
Fantastic recipe for 1 person! I pan fried/seared 1/2 fresh sliced Pineapple in coconut oil & then used the same hot frying pan to make pancakes I used all purpose Robin Hood Whole Wheat flour, added vanilla essence, cloves cinnamon spices…yummy Great recipe that’s dairy-free, eggless and NO lumps! Toronto Ontario
This didn’t really didn’t work out for me. The batter made really good crapes but didn’t fluff up like a traditional pancake. Maybe if you froth egg whites and have them folded in, could be used to create more of a Belgian waffle? Otherwise you’d probably have to add some nutritional yeast to create the fluff of a pancake.
I liked this recipe but I loved the concept! I never realized how good simple vegan pancakes could be! After making them a couple of times, I changed several things but just wanted to share to show how versatile the recipe is. I use 3/4 cup white flour and 1/2 cup whole wheat pastry flour, all unsweetened almond milk in place of water to add some calcium, unsweetened apple sauce in place of oil and added 1 tsp cinnamon and 1 tsp vanilla extract. I have never had any problem with them being gummy like some reviewers have stated. I think that may result from over mixing. Simply spreading the batter out with the back of a spoon ensures even baking. Although they are lighter than other pancakes I’ve made, if I turn the heat up a little on my cast iron skillet, they brown nicely. I serve with a blueberry syrup made with frozen blueberries, a splash of maple syrup and chia seeds to thicken slightly. Delicious!
Simple and delicious. I enhanced the texture and flavor by adding mashed bananas into the batter.
I love this recipe!!! I’ve made the fluffy pancakes more than a dozen times now, and they taste amazing each time- everyone in my household, including myself, love these. The ingredients are completely mundane so I don’t have to worry about buying this strange vegan item or that strange vegan item, I can just make these whenever I feel like it. Definitely recommend! The one mistake I made the first couple times making this is leaving the pancakes for too long out of fear that they wouldn’t cook all the way, so they’d end up burnt- now I use maximum heat and leave them a couple seconds, and there’s no more burning and they’re cooked all the way!
I don’t usually review recipes because half of them if not most are not that good. This one deserves a review. It is good. I would not say it’s fluffy but it is good. And not vegan good but just good. Best part is it is simple. I used earth balance vegan butter to cook it with and outside was crispy. So yummy. Thanks for the recipe.
Added bananas (Oh Jack Johnson) to the dry ingredients, then mushed well, adjusted water accordingly. Crispy, fluffy cakes!
Better than regular pancakes, bubbles and ready to flip fast. Clean flip and lovely doughy texture!!!
Followed the recipe exactly, and they just fell apart.
I added cinnamon and almond flavor to the water.
I love this recipe. I add a 1/4 cup of tri blend (chia, hemp, & flax). And add a little more water. I hate the app most times it wont let me adjust the serving sizes to one. It freezes.
Made this recipe and regular pancakes for a church breakfast. Everyone wanted these pancakes because they had a great flavor! I used Einkorn wheat flour, almond milk with vanilla (from Costco), and avocado oil. The pancakes were cooked using vegan butter. They were even better when we added some blueberries! They were a tad sweet, but that let me use less syrup and just have fresh fruit on top. Highly recommend this recipe!
The pancakes didn’t cook well in the middle so I had to cook them for longer. It made the outside hard, and the middle didn’t stick together well. They were not fluffy at all. I added some cinnamon and vanilla for flavor, otherwise they would have been bland. I couldn’t finish them.
Very very bad. Do not make..