The best vegan pancake recipe on the internet! These fluffy vegan pancakes are easy to make, can be made thick or thinner, and are perfect for adding your favorite mix-ins and toppings. They'll truly be a new family favorite!
Lightly coat a griddle with oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn.
Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 large pancakes total.
Flour alternatives: you can also use whole wheat pastry flour or 1:1 gluten free all purpose flour (I have not tested with GF flour though); you may need to add a splash more milk if you use either of these.
If you want thinner pancakes, feel free to add a tablespoon more milk.
*Oil alternatives: if you don’t like coconut oil or don’t have it, melted vegan butter, walnut oil, hazelnut oil or grapeseed oil will work. I’ve found that olive oil overwhelms the flavor of these pancakes so I would not recommend it.
To freeze & reheat: place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes. Then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.