I love this pancake recipe, these pancakes are so delicious and vegan baby and daddy approved!
This recipe will be a hit. Plus It’s a great way to get little ones to help in the kitchen. My little guy loved helping to decorate and sneaking a few vegan chocolate chips along the way.
Made using pantry staples and no fancy vegan ingredients here. Simply pour and spread onto a baking sheet, decorate with any toppings you like, and bake for 15 minutes. That’s it! Fluffy and delicious pancakes you can enjoy at breakfast or as a snack all weekend long. Perfect if your feeding guests or your large lovely family.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Diet/Allergy: Vegan / Tree – Nut Free
- 2 ¼ cups whole wheat flour *(or all purpose)
- 2 tablespoons cane sugar * (or white sugar)
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- 2 cups plant-based milk (such as oat or soy)
- 1 ½ tablespoons lemon juice
- 6 tablespoons vegan butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- Optional toppings: banana slices, berries, vegan chocolate chips, peanut butter or sunbutter drizzle, chopped nuts, vegan sprinkles, cinnamon etc.
- Preheat your oven to 425F (220C). Lightly grease an 11″ x 17″ baking sheet. (10″ x 15″ will also work fine).
- Add the dry ingredients, flour, sugar, baking powder, and salt to a large bowl and whisk well.
- Now add the wet ingredients, plant-based milk, lemon juice, melted vegan better, pure maple syrup and vanilla extract and gently combine. The batter will be lumpy and full of big bubbles. Be careful not to over mix it! Big bubbles make for extra fluffy pancakes.
- Pour the batter on the prepared baking sheet and gently spread evenly over the baking sheet with a spatula. Decorate the top of the pancake with any optional toppings as desired. Bake for 15 minutes until the edges of the pancake are lightly browned. The top of the pancake will be pale, but will be cooked, you can test it by lightly poking it. Slice and serve with maple syrup or any desired toppings.
*Flour: I always use whole-wheat flour in most of my baking to up the fiber intake.
It’s a great way to add whole grains to your diet and sneak them in a sweet treat.
*Sugar: I always like to use sugar in its natural form, such as cane or coconut rather then refined white sugar, which has been processed. Feel free to use what you have.
*Storage: Pancakes are best served fresh, but leftovers can be stored in a sealable bag or airtight container in the fridge for 2 – 3 days and can be gently reheated in the microwave and topped with pure maple syrup.