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Vegan Overnight Pancakes

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"These vegan pancakes are amazing and sweet! And if you don't want to bother with a lot of dishes this is a good recipe because you use the blender! Plus, you don't have to get up early to make them; make the night before and store in fridge. Gently stir fruit into the batter before cooking, if desired."
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8 h 45 m servings 117 cals
Original recipe yields 8 servings


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  • Prep

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  1. Pour milk into a blender. Add flour, oil, sugar, baking powder, vanilla extract, and salt. Blend for a few seconds until combined. Scrape flour off the sides and continue blending until smooth. Cover and refrigerate batter, 8 hours to overnight.
  2. Blend water into the batter to restore the consistency.
  3. Preheat oven to the lowest setting; place a plate inside.
  4. Heat a nonstick skillet over medium heat. Pour a portion of the batter into the middle of the ungreased skillet. Cook until pancake starts to set and darken in color, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Place on the plate in the oven to keep warm. Repeat with remaining batter.


  • Cook's Note:
  • You can use any type of flour you prefer.

Nutrition Facts

Per Serving: 117 calories; 4.2 g fat; 17.4 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 164 mg sodium. Full nutrition

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