Quick Vegan Pancakes
These soft, fluffy vegan pancakes come together quickly with simple pantry ingredients and soy milk. They are ideal for an easy breakfast and are especially good served warm with maple syrup and fresh fruit.
This recipe is breakfast, scaled for 6 servings, with 6 min prep and 10 min cook.
Prep: 6 min · Cook: 10 min · Total: 16 min · Serves: 6
Quick cooking notes
- Core ingredients include all-purpose flour, soy milk, baking powder, granulated sugar.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 2 cups all-purpose flour
- 2 cups soy milk
- 2 tbsp baking powder
- 2 tbsp granulated sugar
- 0.5 tsp salt
- 2 tbsp vegetable oil
Instructions
- Preheat a nonstick pan or griddle over medium heat.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Pour in the soy milk and vegetable oil, then whisk just until the batter is smooth and no dry streaks remain.
- Spoon portions of batter into the hot pan to form pancakes.
- Cook until bubbles appear on the surface and the edges begin to look set, then flip carefully.
- Cook the second side until golden and cooked through, then repeat with the remaining batter.
- Serve the pancakes warm with maple syrup, fruit, or other toppings of your choice.
Nutrition (per serving)
- Calories: 192
- Protein: 5 g
- Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 518 mg
Nutrition values are estimates based on stored ingredient totals and serving size.