American

Go-To Vegan Pancakes

March 20, 2020
5 Stars
Photo by Bobbi Lin
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

  • Prep time 2 minutes
  • Cook time 10 minutes
  • Makes 12 to 14 pancakes
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
  • Mary
    Mary
  • Carol Wagner
    Carol Wagner
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

3 Reviews

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!