American

Go-To Vegan Pancakes

March 20, 2020
5
6 Ratings
Photo by Bobbi Lin
  • Prep time 2 minutes
  • Cook time 10 minutes
  • Makes 12 to 14 pancakes
Author Notes

This is my go-to pancake recipe, which also happens to turn into excellent waffles. It's sweet but not sugary and has just the slightest hint of buttery flavor from the coconut oil. The pancakes are delicious as is, and when served with maple syrup or fruit compote. To make waffles instead of pancakes, prepare the batter as instructed, then use about 1/2 cup (80ml) of batter for each waffle. —Gena Hamshaw

Ingredients
  • 2 cups (250g) unbleached all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups unsweetened nondairy milk, homemade or store-bought, plus more if needed
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons melted coconut oil, plus more for frying
  • 1 teaspoon vanilla extract
In This Recipe
Directions
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the nondairy milk and vinegar until frothy. Stir in the coconut oil and vanilla. Add to the flour mixture and stir until smooth, taking care to break up any lumps. If the batter seems too thick, stir in a bit more nondairy milk to achieve a pourable consistency.
  2. Put a griddle over medium-high heat and coat it lightly with coconut oil. When the griddle is hot, pour the pancake batter onto the griddle, using 1/4 cup (60ml) for each pancake. When bubbles form on top of a pancake and the bottom is golden, flip, then cook until the other side is golden. Repeat until the batter is used up.

See what other Food52ers are saying.

  • Jackie Kuo
    Jackie Kuo
  • Oompa
    Oompa
  • Mary
    Mary
  • Carol Wagner
    Carol Wagner

4 Reviews

Oompa April 15, 2022
These are the best pancakes ever! I have made these several times already and they are a hit with the whole family. I use white whole wheat flour, sub honey for sugar and use olive oil instead of coconut oil but otherwise have made the recipe as is. Sometimes I add grated apple and cinnamon and will use this as a base when making chocolate chip and blueberry pancakes as well. This is a keeper!
 
Mary May 3, 2020
Second recipe for vegan pancakes I have tried and an improvement over the first.
The frothing of the non dairy milk and vinegar adds airiness to the density pancake. The coconut oil on the flattop smoked quite a bit but settled down as I worked the batch. I will definitely make again as my vegan enthusiast is home during quarantine. Please keep creating Gena, I find your vegan recipes are not a compromise to delicious uncomplicated food.
 
Carol W. May 3, 2020
Loved this! Easy and very rich. I added vegan chocolate chips and a banana. Everyone loved these pancakes. I usually hate making pancakes- the batter is too thick or too thin. This batter was perfect - just right!
 
Jackie K. March 30, 2020
These pancakes are tender, fluffy & delicious. I added frozen blueberries to the batter and substituted olive oil for coconut oil (it was all I had on hand). Still turned out great!