Can I make vegan pancakes without almond milk?

Yes. Substitute any dairy-free milk (oat, soy, coconut, or cashew milk) in a 1:1 ratio.

Why are my vegan pancakes not fluffy?

Ensure your baking powder is fresh, don't overmix the batter, and cook on medium-high heat until bubbles form on the surface before flipping.

Can I make the batter ahead of time?

Mix dry ingredients ahead, but prepare the wet ingredients and combine just before cooking for maximum fluffiness.

How do I scale this recipe?

All ingredients scale proportionally. Double or triple the batch as needed—the yield multiplies by the same factor.

Are these pancakes gluten-free?

No, this recipe uses whole wheat flour. Substitute 1:1 with a gluten-free all-purpose flour blend for a gluten-free version.

Simple Vegan Pancakes (Whole Wheat)

Name: Simple Vegan Pancakes (Whole Wheat)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 cup whole wheat flour*; 1 tablespoon baking powder; ¼ teaspoon salt; 1 cup almond milk or dairy-free milk of choice; 2 tablespoons olive oil or melted coconut oil; 2 tablespoons maple syrup or sugar of choice; 1 teaspoon pure vanilla extract; More oil to grease your pan/skillet, if necessary

1

In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)

2

Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.

3

Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.

4

If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).

5

Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

6

Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.