Recipe by Nora Cooks

Fluffy, warm and comforting pancakes that make every morning feel special

Pancakes are a breakfast tradition, and with this simple vegan recipe, everyone gets to join in on the fun. These pancakes turn out soft, golden and wonderfully fluffy, making them perfect for slow weekend mornings or quick weekday treats. With a few basic pantry staples, you can whisk up a batter that cooks beautifully and fills the kitchen with that sweet, cozy pancake aroma.

This recipe comes together effortlessly and tastes incredible served with maple syrup, fresh fruit or your favorite vegan butter. They freeze well, reheat perfectly and bring a little joy to any breakfast table. Whether you are new to vegan cooking or simply craving something warm and classic, these pancakes will not let you down.

Why You’ll Love This Recipe

• Light and fluffy. The perfect pancake texture without eggs or dairy.
• Simple ingredients. Everything you need is probably already in your pantry.
• Quick and reliable. An easy recipe that always delivers great results.
• Perfect for meal prep. Freeze and reheat for busy mornings.

Simple Pancakes

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• Author: Nora Cooks
• Total Time: 30 minutes
• Yield: 6 to 8 pancakes 1x
• Diet: Vegan

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Description

Fluffy, warm and comforting pancakes that make every morning feel special

Pancakes are a breakfast tradition, and with this simple vegan recipe, everyone gets to join in on the fun. These pancakes turn out soft, golden and wonderfully fluffy, making them perfect for slow weekend mornings or quick weekday treats. With a few basic pantry staples, you can whisk up a batter that cooks beautifully and fills the kitchen with that sweet, cozy pancake aroma.

This recipe comes together effortlessly and tastes incredible served with maple syrup, fresh fruit or your favorite vegan butter. They freeze well, reheat perfectly and bring a little joy to any breakfast table. Whether you are new to vegan cooking or simply craving something warm and classic, these pancakes will not let you down.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2 tablespoons granulated sugar

• 1 cup soy milk

• 1/2 cup water

• 2 tablespoons canola oil

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Instructions

1. In a large bowl, whisk together the flour, baking powder, salt and sugar.

2. Pour in the soy milk, water and canola oil.

3. Stir gently until just combined. A few small lumps are fine. Overmixing will make the pancakes less fluffy.

4. Heat a griddle or pan over medium high heat.

5. Pour about 1/3 cup of batter for each pancake.

6. Cook until bubbles form, then flip and cook until golden brown, about 1 to 2 minutes per side.

7. Serve warm with vegan butter, maple syrup and fresh fruit.

Notes

Serve these pancakes stacked high with warm maple syrup, and a pat of vegan butter.

Strawberries, blueberries, banana slices or toasted nuts all make wonderful toppings.

They also freeze beautifully, so feel free to make extra for easy breakfasts later.

Nutrition info is approximate.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American, Vegan

Nutrition

• Serving Size: 1 pancake (1/8 of recipe)
• Calories: 110kcal
• Sugar: 2g
• Sodium: 120mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 3g
• Trans Fat: 0mg
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg