When I became a vegetarian, one of the hardest transitions for me was my adjusting to new breakfast menu options. I always had eggs in the morning, but now that I am moving out of that phase and limiting my consumption of eggs, I decided to go on the hunt for a super simple vegan pancake recipe that did not require fancy ingredients like flax eggs and such.

I have made this recipe three times now, each time changing a few ingredients or the portion size. The second time I doubled the recipe and had so many pancakes, which made my stomach happy. This time, I used sugar-free maple syrup which did not go well, so I recommend sticking to sugar or natural maple syrup.

These pancakes will come out fluffier than restaurant quality pancakes and all in the comfort of your own home.

Easy Vegan Pancakes

  • Prep Time:15 minutes
  • Cook Time:4 to 6 minutes
  • Total Time:19 to 21 minutes
  • Servings:6 pancakes
  • Easy


  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup almond milk or dairy-free milk of choice
  • 2 tablespoon olive oil
  • 2 tablespoon maple syrup or sugar
  • 1 teaspoon pure vanilla extract
Photo by Selena Quintanilla
  • Step 1

    Whisk  all dry ingredients in one bowl.

    Photo by Selena Quintanilla
  • Step 2

    Whisk all wet ingredients together.

    Photo by Selena Quintanilla
  • Step 3

    Pour the wet ingredients into the dry ingredients.

    Photo by Selena Quintanilla
  • Step 4

    Mix the ingredients gently and let sit for 5 minutes.

    Photo by Selena Quintanilla
  • Step 5

    Heat up a skillet on medium heat and add oil if needed.

    Photo by Selena Quintanilla
  • Step 6

    Cook the pancakes for 2 to 3 minutes on each side

    Photo by Selena Quintanilla
  • Step 7

    Set your pancakes on a plate or cooling rack.

    Photo by Selena Quintanilla