Easy Vegan Pancakes! This simple vegan pancake recipe comes together with just a handful of ingredients and takes less than 10 minutes to make. They’re thick, fluffy, and a comforting breakfast classic that’s completely vegan!Jump to Recipe
I LOVE breakfast! It’s no secret that I love food but there’s something so amazing about breakfast foods. I love pancakes, waffles, and french toast and we eat them often!
When I come home from a long run and I want a hearty breakfast in a jiffy, this easy vegan pancakes recipe is my go to recipe. I can whip these up in just a few minutes and they take only a few panty staples.
Ingredients to make these easy vegan pancakes
You’ll need 7 common vegan pantry staples to make these vegan pancakes. Be sure to check out the recipe card for the full recipe and steps to make these pancakes.
- Almond milk
- Baking powder
- Balsamic vinegar
- Vanilla extract
How to make these easy vegan pancakes
Gather up your ingredients so we can make these pancakes. Here’s how to make them:
How to serve these easy vegan pancakes
There are many ways to enjoy these delicious pancakes. Here are some ways to serve them:
- Classic with vegan butter and maple syrup
- My favorite peanut butter and maple syrup
- Your favorite fruit or berry syrup
- Your favorite fruit jam like strawberry jam, raspberry jam, or mixed berry jam (to name a few)
How to store leftovers
Storing leftovers are simple you can place them in an air-tight container and place them in the fridge for up to a week.
Can you freeze these pancakes?
Yes! Bake the pancakes as normal then place them on a parchment lined cookie sheet. Add them to the freezer to freeze the pancakes. Once they’re frozen place them in a freezer bag and store in the freezer for up to 3 months.
How to reheat
To reheat the pancakes from the freezer microwave them for 30 seconds then add them to a toaster oven to warm them up the rest of the way.
Other vegan recipes you might enjoy:
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Easy Vegan Pancakes
- 1 1/2 cup all purpose flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 1 1/2 cup almond milk
- 2 tsp vanilla
- 1 tbsp balsamic vinegar
- Combine the dry ingredients into a bowl. Stir to combine.1 1/2 cup all purpose flour, 1 tbsp baking powder, 1/4 cup sugar, 1/2 tsp salt
- Add the wet ingredients to a bowl. Stir to combine.1 1/2 cup almond milk, 2 tsp vanilla, 1 tbsp balsamic vinegar
- Slowly add the wet ingredient to the dry ingredients. Stir until they're fully combined.
- On a griddle add your desired amount of pancake batter and allow to cook for 1-2 minutes until you see bubbles coming through and the sides looked slightly cooked. Flip and allow to cook for another minute.
- Makes 12 small/medium pancakes. Serve with maple syrup, fruit syrup, or your favorite jam!