Easy Vegan Pancakes [Regular or Mini]

Make perfectly golden regular or mini pancakes with this easy, fluffy vegan pancakes recipe. They’re light, airy, and made with simple pantry staples (no eggs or dairy) in just 15 minutes!

Light and Fluffy, Vegan Regular or Mini Pancakes

We were looking for a whimsical, cute bite-sized treat to make for a bridal shower, decided on mini pancakes (aka silver dollar pancakes), and stumbled onto this super easy recipe for vegan pancakes that turns out to be the perfect recipe for regular or mini fluffy pancakes.

They’re quick, convenient, satisfying, and perfect for breakfast, brunch, dinner, dessert, lunch boxes, and – in its mini form – baby weaning, toddlers, and special occasions like bridal and baby showers, afternoon tea, and more. Plus, you don’t need eggs or dairy to make them.

We’ve already shared vegan sweet potato, pumpkin, banana spinach, strawberry pancakes, and banana pancakes – but this mini pancakes recipe really takes things back to the basics. Baking powder, a flax egg, and just 5 simple, inexpensive pantry staples, a couple of bowls, and about 15 minutes (more for bigger pancakes) are all that’s needed.

There are also practically endless ways to adapt the recipe with add-ins like vegan chocolate chips and berries. Either way, these fluffy vegan pancakes are a crowd-pleasing treat for vegans and non-vegans alike. They even freeze well, too!

The Ingredients

• Flour: You can use 100% all-purpose flour, a 50/50 blend of AP and whole wheat flour, or even experiment with buckwheat or spelt flour (rest the batter for 15-20 minutes if using the latter) for these simple vegan pancakes.

An all-purpose gluten-free flour blend like King Arthur’s or Bob’s Red Mill may also work to make vegan gluten-free pancakes.

• Flax egg: A combination of ground flaxseeds (or chia seeds) and water helps to make a binding egg replacement to make vegan pancakes without banana or other strong-flavored binding ingredients.
• Baking powder: For fluffy vegan American pancakes. Make sure it’s in date.
• Plant-based milk: Use any unsweetened dairy-free milk. I.e., almond milk, soy milk, oat milk, etc.
• Vanilla extract: Use natural vanilla to avoid an artificial aftertaste.
• Sugar: We used organic white sugar. However, unrefined raw cane sugar or coconut sugar, or a sugar alternative, like erythritol or stevia, will also work.
• Salt: To balance the sweetness and enhance the flavors in the vegan fluffy pancakes.
• Vegan butter: Use high-quality vegan butter, like Miyoko’s or Earth Balance. Alternatively, a neutral cooking oil, like vegetable oil, should work.

What could I add To Vegan Pancakes?

There are almost endless ways to customize this easy vegan pancakes recipe to your liking, including:

• Cinnamon: Just a little for subtle, delicious warmth.
• Vegan chocolate chips: Sprinkle some chips (semi-sweet, bitter-sweet, or white) over the pancake batter in the pan.
• Fruit: Either fold it in or press a small amount of fruit into the top of the batter in the pan. E.g., blueberries, raspberries, chopped strawberries, banana slices, etc.
• Dried fruit: Sprinkled into the batter. I.e., raisins, sultanas, blueberries, cherries, etc.
• Nuts/seeds: Sprinkle in chopped nuts (lightly toasted for extra flavor). I.e., walnuts, pecans, almonds, pumpkin seeds, etc.
• Coconut: Shredded or flakes (raw or toasted) add texture and flavor.
• Citrus zest: Lemon, lime, or orange zest will add a subtle, bright, citrusy flavor.
• Cocoa powder: Replace 2-3 tbsp flour with unsweetened cocoa powder.

How to Make Vegan Pancakes

• First, combine the flaxseed meal and water, mix thoroughly for about a minute, then set aside for 5 minutes.

• Meanwhile, in a large bowl, sift the flour, baking powder, salt, and sugar.

• In a separate microwave-safe bowl, heat the plant-based milk and vegan butter for 1 ½ minutes or until the vegan butter has completely melted.

• Add that to the bowl of dry ingredients with the remaining wet ingredients (vanilla extract and flax egg) and mix into a cohesive batter.

Be careful not to overwork the batter, or the pancakes can become tough. A few small lumps are fine.

• Next, preheat a non-stick skillet (or large griddle) over medium-high heat, lightly brushed with vegan butter or oil for greasing.  
• Transfer scoops of pancake batter to the pan, adding as many pancakes as you can fit without overcrowding the pan. Cook them until golden underneath, and bubbles form on the surface. Then flip and cook on the other side.

• Remove the vegan pancakes from the pan and repeat the above step with the remaining batter. Enjoy!

FAQs

Pro Recipe Tips

• Avoid over-mixing the batter: Over-mixing leads to dense, rubbery pancakes. If you’re worried you’ve over-mixed it, leave the batter to rest for 20-30 minutes.
• Oil-free pancakes: Replace the vegan butter/oil with more non-dairy milk and use a good non-stick skillet.
• Make a test pancake: To see if you need to adjust the heat or cooking time. Flip the pancakes when they’re golden underneath, with dry edges and bubbles on the surface. The time will vary based on whether you’re making regular, small, or mini pancakes.
• To save time: Use a large griddle to cook as many pancakes as possible in one batch.
• To keep pancakes warm: Place them in a single layer on a baking sheet in the oven at 200F/95C to keep them warm without overcooking.

Serving Suggestions

You can enjoy these regular or mini fluffy pancakes for breakfast, dinner, or dessert. Mini pancakes also work well for toddlers and lunchboxes. Enjoy alone or with:

Your favorite toppings: E.g., maple syrup, vegan yogurt, coconut whipped cream, nice cream, compote or fruity sauce, powdered sugar, fruit, nuts, etc.

Other brunch dishes: Like tofu scramble, breakfast casserole, muffins, etc.

Serving mini vegan pancakes on a special occasion? Try stacking a few, spearing the small pancakes with a toothpick/skewer, and topping with a few berries and a dusting of powdered sugar. Serve syrup for dunking – delicious!

Storage Instructions

Leave homemade vegan pancakes to cool, then store them in an airtight container/Ziplock/Stasher bag separated by layers of wax/parchment paper in the fridge for 4-5 days.

They’re also freezer-friendly. Spread them across a tray to flash freeze for an hour or two until solid then transfer to a freezer-safe container or Ziplock/Stasher for up to 3 months.

Reheat the vegan pancakes from frozen or allow them to thaw in the refrigerator overnight or at room temperature for a few hours first.

More Vegan Breakfast Recipes

• Blueberry Vegan Pancakes
• The BEST vegan waffles
• Vegan French toast
• Brazilian french toast (Rabanada)
• Vegan cinnamon rolls

Photos by Alfonso Revilla