Vegan Pancakes

Vegan Pancakes

337
NICDELIS 3

"This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe."
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Ingredients

15 m servings 264 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Reviews

337
  1. 409 Ratings

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Most helpful positive review

I tried this recipe this morning for my son and I and they were wonderful!! I especially loved the fact that the ingredients were things I already had in my pantry. No "fancy" ingredients that...

Most helpful critical review

I had to add a little bit of soy milk to the batter to make these spread properly on the griddle. I would suggest pouring small amounts of the batter onto the griddle to make flat pancakes. Othe...

I tried this recipe this morning for my son and I and they were wonderful!! I especially loved the fact that the ingredients were things I already had in my pantry. No "fancy" ingredients that...

i appreciate the effort, but these aren't true vegan. switch up the white sugar with raw sugar and you've got it true vegan. i'm not vegan but my sister is, and she won't go near white process...

These were very good pancakes. I picked the recipe simply because they do not include egg which my son is allergic to. After making the batter I thought it was too thick to actually make "fluff...

The first time I made these they turned out horrible, but I'm glad I gave it another try. The second time around they were pretty good. I added some vanilla and cinnamon like I always do to panc...

AWESOME! That's what my family says when I tell them we're making pancakes. Finally, a basic recipe that we can easily convert to our alkaline nutrition lifestyle (i.e., no soy, wheat, etc.). My...

I had to add a little bit of soy milk to the batter to make these spread properly on the griddle. I would suggest pouring small amounts of the batter onto the griddle to make flat pancakes. Othe...

Very good recipe. I used whole wheat flour instead and added 1/4 more flour to make the batter thicker. Definitely will make them again.

Awesome vegan recipe! I don't usually bother to review recipes, but these are too good not to! Added cinnamon and a bit of vanilla. Delicious.

LOVED these! My children are very allergic to all animal products. So, this was great! I added a 1/2 cup canned pumpkin, 1 cup rice milk.. instead of water. I also had to add about 1/4 cup fl...