5.0 from 66 votes
Easy Vegan Pancakes [Regular or Mini]
Make perfectly golden regular or mini pancakes with this easy, fluffy vegan pancakes recipe. They’re light, airy, and made with simple pantry staples (no eggs or dairy) in just 15 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 30 mini pancakes
Calories: 46 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 tablespoon flaxseed meal
- 2 ½ tablespoons of warm water
- 1 ¾ cups of all-purpose flour
- 1 tablespoon of baking powder
- ¼ teaspoon of salt
- 3 ½ tablespoons of sugar
- 1 ½ cup of plant-based milk
- 3 tablespoons of vegan butter, plus more for greasing
- 2 teaspoons of vanilla extract
Instructions
- In a small bowl, beat together the flaxseed meal and water for 1 minute. Set aside for 5 minutes to let the mixture thicken.
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Place the plant-based milk and vegan butter in a medium microwave-safe bowl, and microwave for 1 minute and 30 seconds or until the vegan butter is completely melted. Add the vegan butter mixture, vanilla extract, and flaxseed meal mixture to the dry mixture and gently whisk by hand just until the batter is smooth, but there’s no need to remove all the lumps. Do not overmix.
- Heat a small amount of vegetable oil in a large nonstick pan over medium heat. It’s important for the pan to preheat before making your first pancake.
- When hot, add one tablespoon of batter onto the pan, repeat the process until you have a few mini pancakes on the pan. Do not overcrowd the pan.
- Cook for 30 seconds and test one by flipping it. If golden, flip the rest. If they need more time, cook for a few more seconds. They cook fast since they are small. Repeat the process until you have used up all the batter.
Cup of Yum
Notes
- Avoid over-mixing the batter: Over-mixing leads to dense, rubbery pancakes. If you’re worried you’ve over-mixed it, leave the batter to rest for 20-30 minutes.
- Oil-free pancakes: Replace the vegan butter/oil with more non-dairy milk and use a good non-stick skillet.
- Make a test pancake: To see if you need to adjust the heat or cooking time. Flip the pancakes when they’re golden underneath, with dry edges and bubbles on the surface. The time will vary based on whether you’re making regular, small, or mini pancakes.
Nutrition Information
Calories
46kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.2g
Sodium
88mg
(4%)
Potassium
10mg
(0%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin C
0.001mg
(0%)
Calcium
40mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30mini pancakes
Amount Per Serving
Calories 46
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Sodium | 88mg | 4% |
| Potassium | 10mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.