Recipes: Best Vegan Pancakes

Ok, let me start by saying that I got this recipe from the recipe “5 minute vegan pancakes” – it’s an awesome and easy recipe, especially for a single person! 🙂 The only difference between what the original author says to do and what I do is that I use a specific kind of flour: cake flour. The reason for me is simple – I like really light pancakes, and this does it. For me normal flour is WAY too heavy. I also tell you exactly how much I use per pancake. I hope you love it! 🙂


  • 1 cup flour (whichever kind you prefer – I use cake flour, per above)
  • 1 tablespoon sugar (I used organic cane sugar)
  • 2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 1 cup soymilk (I use unsweetened)
  • 2 tablespoons vegetable oil (I actually use canola oil, not vegetable oil)


  • Set a stove element with a pan to medium heat.
  • Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
  • Add the soy milk and vegetable/canola oil to your mixture.
  • Mix until smooth (should be bubbling slightly if you use cake flour).
  • Now the pan should be ready for your batter, so spoon 1/8 cup (enough for one pancake) worth of the mixture into the pan – I can fit 4 in mine. Make sure you leave enough room for flipping!
  • Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
  • Repeat until the batter is gone, and try not to eat them all while you’re cooking them.

These also stay great (cooked) in the fridge for up to 5 days – they reheat great 🙂 Let me know what you think.

2 thoughts on “Recipes: Best Vegan Pancakes

  1. This was awesome. We subbed whole wheat pastry flour for the cake flour, and olive oil for the vegetable oil and it turned out perfectly light and fluffy. Now we’re looking to modify further to make gluten-free. Thanks!

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