Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Vegan Pancakes Be the first to rate & review! You won't miss the eggs or dairy in this plant-based breakfast. By Laura Rege Laura Rege Laura is a freelance writer for MarthaStewart.com. Editorial Guidelines Published on February 23, 2024 Rate PRINT Share Close Photo: Brie Goldman Prep Time: 40 mins Total Time: 40 mins Servings: 6 Many breakfast recipes are centered on animal products like eggs and bacon, but many recipes like quick breads, muffins, waffles, and pancakes can be "veganized" pretty easily. Our recipe for vegan pancakes doesn't use any special plant-based ingredients; we replace milk, butter, and eggs with pantry staples like baking powder and oil. Top your short stack just like you would any other—with plenty of maple syrup, fresh fruit, or even a handful of (vegan) chocolate chips. 19 Plant-Based Breakfast Ideas That Will Jumpstart Your Mornings Ingredients for Vegan Pancakes When it comes to making a plant-based pancake recipe, there are a few key ingredients that help make these pancakes taste just like the ones with milk and eggs. Plant-based milk: Milk not only adds flavor to pancakes, but it also helps give the batter its fluffy texture. You can use any of your favorite plant-based milk alternatives in this recipe, like soy, almond, or oat milk. Whichever type you choose, use an unsweetened variety. Baking powder: Most pancakes that use eggs also have other leaveners like baking powder and baking soda. In this recipe, baking powder is the main ingredient used to give some lift to the pancakes. There are two tablespoons of baking powder in this batter, so they are nice and fluffy. Neutral oil: Instead of butter, this recipe uses safflower oil as the fat. Any oil will work, as long as it has a relatively neutral flavor–don’t use olive oil or any other oil that has a strong taste. Tips for Perfect Pancakes Every Time Get your ingredients ready first: Since this pancake batter comes together so quickly, it's important to have all the ingredients measured out and ready to go before you start mixing. Don't over-mix: Over-mixing the batter can make the pancakes a little tough. Leaving a few lumps in the batter is fine. Use fresh ingredients: Check to make sure the ingredients you're using (especially the flour and baking powder) haven’t expired. Rancid flour can give the pancakes an unpleasant taste, and expired baking powder will prevent the pancakes from rising properly. Preheat the griddle: Add the pancake batter to the griddle only once it is nice and hot. Preheating the griddle and keeping it at a constant temperature will encourage the pancakes to brown evenly. Use a light coating of oil to cook: You don’t need a lot of oil to cook these pancakes. Use a pastry brush or a paper towel to spread a very thin film of oil onto the griddle before adding the batter. Ingredients 2 cups unsweetened soy or almond milk ¾ cup safflower oil, plus more for pan 2 cups all-purpose flour ½ cup whole-wheat flour 2 tablespoons turbinado sugar, finely ground 2 tablespoons baking powder ½ teaspoon coarse salt Maple syrup and fresh fruit, such as blueberries, for serving Directions Brie Goldman Mix plant-based milk and oil: Combine milk and oil in a small bowl or liquid measuring cup. Brie Goldman Combine dry ingredients: In a medium bowl, whisk together flours, sugar, baking powder and salt. Brie Goldman Add liquid to dry ingredients: Add liquid and whisk until a few lumps remain; do not overmix. Brie Goldman Cook pancakes in batches: Lightly oil a large nonstick skillet or griddle and heat over medium-low heat. Working in batches, ladle out 1/3 cup batter per pancake and cook until bubbles begin to form around edges and pancakes are lightly golden and set underneath, about 3 minutes. Brie Goldman Flip to cook other side: Flip and cook another 2 minutes until set. Serve with maple syrup and fresh fruit. Brie Goldman As you cook off the pancake batter, you can keep the finished pancakes warm in a 200 degree Fahrenheit oven. Simply line them up on a rimmed baking sheet lined with a wire rack and keep them in the oven while you continue flipping. Storage You can hold leftover batter to use a day later and refrigerate or freeze leftover cooked pancakes. Here's how: Storing Pancake Batter If you aren't going to use all of the pancake batter immediately, you can store it in an airtight container in the refrigerator for one day. Storing Leftover Pancakes Cooked pancakes can be stored in the refrigerator or freezer. Once cooled completely, transfer the pancakes to resealable bags and hold in the refrigerator for up to two days or in the freezer for up to three months. Whether you're refrigerating or freezing, keep them in a freezer-safe bag, separating them with wax or parchment paper so they don't stick together. How to Reheat Leftover Pancakes Reheating in the oven: If you're reheating a lot of pancakes, the oven is the best method. Arrange the pancakes in an even layer on a rimmed baking sheet lined with a wire rack. Warm them up in a 350 degree oven. Frozen pancakes will take six to 10 minutes; refrigerated pancakes will take a few minutes less. Reheating in the toaster: For just a few pancakes, use your toaster. Reheat them on a medium heat setting. Frequently Asked Questions Can I make vegan pancake batter ahead of time? Yes. We recommend using this pancake batter the same day it’s made, but it can be stored in the refrigerator for a few hours. If you’re going to make the batter, it’ll always be best to cook the pancakes right away. You can always refrigerate or freeze them and warm them up before serving. What can I use instead of baking powder? You can make your own baking powder with other pantry ingredients. Combine 2 parts cream of tartar with 1 part baking soda. Can I use water instead of milk? We don’t recommend substituting milk for water. Milk adds flavor and fat to pancake batter. Since there are no eggs in this vegan recipe, use good-quality plant-based milk for these pancakes. Can I use gluten-free flour? A 1-to-1 gluten-free flour mix is a great substitute for all-purpose flour if you’re feeding people with gluten sensitivities. The original pancake recipe has some whole-wheat flour in it, so substituting it with a gluten-free mix will affect the flavor slightly. But not to worry–once the stacks of pancakes are piled high and drizzled with maple syrup, no one will be able to tell. More Vegan Breakfast Recipes to Try: Tahini, Banana, and Maple Syrup Toast Spiced Apple Oatmeal Coconut-Raspberry Breakfast Pudding Vegan Blueberry Muffins Vegan Banana Bread Vegan Banana French Toast Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.