Skip to main content New this month
Get the Allrecipes magazine

Vegan Pancakes

Rated as 4.45 out of 5 Stars

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

Ingredients

15 m servings 264 cals
Original recipe yields 3 servings (9 pancakes)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 264 calories; 5.1 g fat; 48.9 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 717 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 592
  1. 716 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

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...

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...

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.