Easy Vegan Pancakes

Servings: 4

Prep Time: 10

Cook Time: 10

Follow this easy recipe for vegan pancakes made with simple pantry staples.

5 from 2 votes

Melt the vegan butter replacement or coconut oil and let it sit on the counter to cool slightly.
In a small dish, mix the flaxmeal (ground flax seeds) and warm water. Let it sit for 10 minutes, stirring a few times, until it forms into a gel-like substance. This is your egg replacer. You can also use a commercial egg-replacer (powder) and follow the instructions listed to substitute for 2 eggs.

In a large bowl, combine the flour, baking powder, sugar, and salt. Make a well in the middle by pushing the flour to the sides and pour in the flaxmeal "egg", the plant milk, melted and cooled vegan butter or coconut oil, and vanilla extract. With a fork, combine the flaxmeal "egg" with the liquid ingredients, then slowly incorporate the liquid mixture with the dry ingredients, working from the outside of the bowl in, until just combined and mostly smooth. Stop mixing when you no longer see flour to avoid chewy pancakes.
Let the pancake batter sit on the counter for 5 minutes, up to 10 (without mixing), so the flour can absorb the liquid. This helps your first pancake be as good as the last.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease it and immediately pour ¼ cup of batter. The batter is on the thicker side, so use the back of the scoop or a spoon to gently spread it and shape the pancakes.
Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time. Avoid pressing down on the pancake with the spatula after flipping; this will make the pancakes dense by eliminating air pockets and/or cause the batter to ooze out on the sides and be undercooked.
Remove the cooked pancakes from the pan and repeat the process with the remaining batter, serving the pancakes as you go or keeping them warm on a sheet pan in a 200F oven.

Plate a few pancakes on a plate, top with your favorite toppings and syrups.
Refrigerate leftover pancakes in an airtight container for up to 4 days or freeze for up to 3 months. Rehat in the microwave for 30 seconds to 1 minute or in the toaster.

Add-ins/Mix-ins: add them right before cooking, after the batter has rested.

Add up to 1 cup of diced fruit, cut small, like diced strawberries or blueberries (whole), to the batter by gently folding them in with a spatula.
Banana: 1 medium, up to ¾ cup, mashed until it's pureed, added to a bowl, and mixed with the wet ingredients separately, before mixing it with the dry ingredients.
Chocolate chips: about ½ cup to the batter, folded gently.
Cinnamon: 1 to 2 teaspoons, depending how much you like it.

Consistency Tips:

If your batter is too thick, you likely added too much flour into the cup (or omitted the oil or vegan butter). Add 2 more tablespoons of plant milk to thin it, then mix gently.
If your batter is too runny, add 1 to 2 tablespoons more flour, mix gently, and wait 5 minutes before cooking.
If your pancakes are flat, your baking powder is no longer active (gone bad), and it happens when it’s been opened for more than 9-12 months. This ingredient cannot be omitted.