Skip to Main Content

Vegan Pancakes

1 cup unbleached all-purpose flour
1 Tbsp.  sugar
2 Tbsp. baking powder
1/8 tsp. salt
1 cup soy milk
2 Tbsp. vegetable oil

  • Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly. Mix in the soy milk and oil and, with an electric mixer or wire whisk, beat just until the batter is smooth.
  • Measure 1/2 cup batter onto a hot, oiled griddle. When bubbles appear on the upper surface of the pancake (in about 2 minutes), lift with a spatula and flip the pancake. Cook the pancake for another 2 minutes. Remove from the pan and keep it warm while you make the remaining pancakes.
  • Serve warm with maple syrup and, if desired, top with your favorite fruit.
Makes 4-5 servings
Commenting is closed.
  • facelesscow says:

    Use one thoroughly mashed up banana instead of oil and it is not only better for you, but tastes better too.

  • Amanda says:

    Has anyone tried these on a waffle iron? Would that work?

  • onsey80 says:

    These pancakes were so good, nice and fluffy; and best of all they were very, very quickly made. I made one alteration though, instead of using oil, I used applesauce, which I prefer to use over oil when possible.

  • angela says:

    the amount of baking powder needs to be in teaspoons not tablespoons. they are my Dad’s favourite pancakes, i add a 1/8 tsp of fresh nutmeg and 1/8 tsp cinnamon. thanks for the recipe.

  • Michelle says:

    Oh my goodness, these pancakes are absolutely incredible! I made them last night because I had a huge craving for pancakes. ^_^ I did not add the oil to my mix as the recipe called but instead I just oiled my pan. I ended up making two batches of pancakes (one for me and one for my husband)! I added milk chocolate chips in his batter and blueberries into mines. Again, AWESOME!! Thanks PETA for sharing this one!! ^_^

  • Stella says:

    Dear Susan, I think there shouldn´t be a need to explain yourself to others. Do what you can and be happy about it! I don`t like this whole “if you don`t do it completly, it`s worthless” it is not!!!!

  • Maryvdez says:

    I use Sun Warrior protein powder, is there a way I can incorporate it in the pancakes or would it be too dry? Anyone know?

  • Maria says:

    I don’t think that using soy derivated products, to be vegan/vegetarian is a good choice. I use hazelnut,chestnut, almond or rice milk instead! First 3 are much tastier 🙂

  • holly says:

    Joy,using an egg is NOT part of a vegan recipe!

  • Josef A. Elizes says:

    it is a very smart and healthfully beneficial for one to be a vegan or vegetarian albeit the high level of constraints is always around by can be surely be overcome by much higher level of focus on the health and longer life benefits of plant based diets, beside the care for animals. For more than a decade, I wanted to be a vegetarian until I started it three (3) years ago when I got the opportunity for much organized approach. Vegetarian people are indeed thankful for the assistance by concerned people from PETA as well as those uploading related recipes and information.
    FINALLY, May I suggest that you introduce also the use of STEVIA as sugar substitute for the benefit of Diabetics Vegetarian.

  • daniel says:

    Hi, im very concerner for nature and animals, and i’d read that now almost all soy in the world is GM, what do you think about this?

  • Joy says:

    I make pancakes for one many mornings in the winter time. I don’t measure anything, as they are very forgiving. I use OJ and no sugar, and I use it in breads too, no sugar and half as much yeast.
    I do use an egg – beat with a little OJ, add a little flour and baking powder, a few blueberries, and it makes 3 pancakes.

  • Andrea says:

    Would love a Vegan, Gluten Free, Soy Free Pancake recipe!! Does anyone have one to share?

  • LuckyVeganCake says:

    For years I tried and failed horribly at making pancakes that came out well, but after going vegan and deciding to give pancakes a shot, this recipe comes out perfect EVERY TIME! Like Casey said, it’s wonderful with blueberries, chocolate chips, bananas, anything really.

  • Lillian says:

    I can’t wait to make this pancake recipe for my husband–he’s pancake crazy.
    Re Susan: I totally understand what it’s like to live in a rural area and not have access to rare and often expensive “vegan” ingredients. However, cooking vegan with whole-food ingredients, such as beans, rice, vegetables, pasta, olive oil, tofu, etc. is actually more economical than cooking with animal products; it’s the “convenience” foods that are more expensive than their animal-product counterparts.
    And when you can get them, those small bags of ground flax meal (a great egg substitute) and T.V.P. (a good stand-in for ground beef) work for many different recipes and last a long time, making them very economical.
    I always cook my own dry beans because they are much cheaper than canned, and more eco-friendly too, because they weigh less in transport and thereby burn less fuel. They are also much more flavorful, even if you do not season them at all. However, if you cook them with a whole garlic bulb and add salt, pepper, and a dash of cooking-quality vinegar when they are cooked through, you will have the best beans ever.
    As a vegan, I find that the most convenient thing is to make double recipes of things like beans, rice, pasta, or even these pancakes, for warming up later when a quick meal is needed. This also helps one avoid the “convenience food” trap, which is expensive at any price because it is not really economical or healthy.
    Healthy vegan diets, just like healthy non-vegan ones, are always more economical when home-cooked meals can be prepared with whole-food ingredients. Sometimes people believe that the proper preparation time is lacking, but often, meals can be made in advance when time is available, or ingredients can be prepared ahead of time, stored in the fridge, and then assembled quickly when needed. Hope these tips help!

  • Angela says:

    This comment is in response to the comment Susan posted. Hi Susan, and anyone out there who may think that a vegan diet is more expensive. The fact is that when vegan ingredients are used to ensure you receive all the nutrients and calories you need, a vegan diet is by far the least expensive diet on the planet. I had lived in a rural area as well for two years, and so long as there’s a local grocery market, and farmers market in town, you can get everything you need to go totally vegan. When you do, you’ll not only feel soooooooo much better, you’ll look your best too. Healthy vegans have beautiful skin, because they don’t eat any artery and skin clogging animal fats. If you or anyone else out there needs help putting together a healthy,delicious, satisfying and affordable vegan meal plan, let me know. [email protected].

  • Susan says:

    I have to be honest, I’m not totally a vegan. Wish I could be, but it’s expensive. So I have cookbooks like The Occasional Vegetarian. I love pancakes & soy milk though. When I can, I do vegan. Please understand, I live extremely rural and don’t have access to many vegan ingredients. But I do what I can.

  • Casey says:

    I use this pancake recipe all the time! I love to add chocolate chips, bananas, blueberries or cranberries before I flip the pancakes over the first time. I serve them with maple syrup. I cook them with Earth Balance on the pan. They are fantastic! People who are used to traditional pancakes can’t even tell the difference!