If you’re on the lookout for a quick, delicious, and fuss-free breakfast option, look no further than this 3 ingredient vegan pancake recipe. Perfect for busy mornings or whenever you crave something warm, fluffy, and wholesome, these pancakes are incredibly easy to whip up and use pantry staples you probably already have.
No eggs, no dairy, and no complicated steps—just simple ingredients that come together to create a mouthwatering stack of pancakes that everyone will love.
Whether you’re a seasoned vegan or simply want to try something lighter and plant-based, this recipe will become your go-to breakfast hack. The best part?
You don’t need any fancy equipment or culinary skills to make these pancakes turn out perfectly every time. So, grab your mixing bowl and let’s dive into a recipe that proves less really is more!
Why You’ll Love This Recipe
There are countless reasons to fall in love with this 3 ingredient vegan pancake recipe. First, it’s incredibly simple—no complicated measurements or hard-to-find ingredients.
Just three wholesome components that create a tender, fluffy pancake perfect for any time of day.
Because it’s vegan, it’s dairy-free and egg-free, making it suitable for those with allergies or dietary restrictions. Plus, these pancakes are quick to prepare, making them ideal for busy weekdays or lazy weekend brunches.
The recipe is also highly adaptable, letting you customize with your favorite toppings and mix-ins.
Finally, this recipe uses ingredients that are pantry staples, so you can make it anytime without a special trip to the store. If you love quick, nutritious breakfasts that don’t sacrifice flavor, this is the recipe for you!
Ingredients
- 1 cup all-purpose flour – For the base structure of the pancakes
- 1 cup plant-based milk (such as almond, soy, or oat milk) – Adds moisture and binds the batter
- 1 tablespoon baking powder – The secret to fluffy, airy pancakes
Equipment
- Mixing bowl
- Whisk or fork
- Non-stick frying pan or griddle
- Measuring cups and spoons
- Spatula
Instructions
- Combine the dry ingredients. In a mixing bowl, sift together 1 cup of all-purpose flour and 1 tablespoon of baking powder. This ensures even distribution and avoids lumps.
- Add the plant-based milk. Pour in 1 cup of your favorite plant-based milk. Stir gently with a whisk or fork until the batter is smooth and lump-free. If the batter feels too thick, add a splash more milk to reach a pourable consistency.
- Heat your pan. Place a non-stick frying pan or griddle over medium heat. Lightly grease with a little oil or vegan butter for best results.
- Cook the pancakes. Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip carefully. Use a spatula to flip the pancakes and cook the other side for another 2 minutes or until golden brown.
- Serve warm. Stack your pancakes on a plate and add your favorite toppings. Enjoy immediately for the best texture and flavor.
Tips & Variations
“For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter before cooking.”
Want to elevate this simple recipe? Here are some ideas:
- Mix-ins: Fold in fresh blueberries, sliced bananas, or vegan chocolate chips for a delightful twist.
- Flour alternatives: Use whole wheat flour or gluten-free flour blends to suit your dietary preferences.
- Sweeteners: If you prefer sweeter pancakes, add a tablespoon of maple syrup, agave nectar, or coconut sugar to the batter.
- Fluffy boost: For fluffier pancakes, separate the batter and whisk in aquafaba (chickpea water) as an egg replacer before combining.
- Make it savory: Skip sweet additions and add herbs or spices for vegan savory pancakes served with avocado or sautéed veggies.
Nutrition Facts
| Nutrient | Per Serving (2 pancakes) |
|---|---|
| Calories | 180 |
| Carbohydrates | 35g |
| Protein | 4g |
| Fat | 2g |
| Fiber | 2g |
| Sugar | 2g |
| Calcium | 150mg |
Serving Suggestions
These vegan pancakes are incredibly versatile and pair well with a variety of toppings and sides. Here are some ideas to inspire your breakfast or brunch:
- Drizzle with pure maple syrup or agave nectar for natural sweetness.
- Top with fresh berries like strawberries, blueberries, or raspberries for a juicy burst of flavor.
- Add a dollop of vegan yogurt or coconut cream for creaminess.
- Sprinkle chopped nuts or seeds for added crunch and nutrition.
- Serve alongside sautéed mushrooms and spinach for a savory twist.
- For a decadent treat, spread almond or peanut butter and add sliced bananas.
For more exciting breakfast ideas, check out our Breakfast Wellington Recipe or explore hearty options like Bread And Gravy Recipe. If you love incorporating fresh fruits with your meals, you might also enjoy our Blueberry Betty Recipe.
Conclusion
This 3 ingredient vegan pancake recipe is the perfect solution for anyone seeking a simple, wholesome, and delicious breakfast. With just a few pantry staples, you can create fluffy and tender pancakes that delight the whole family without any fuss.
It’s quick to prepare, highly adaptable, and ideal for those who want to eat plant-based without sacrificing taste or texture.
Whether you’re a busy professional, a beginner cook, or someone exploring vegan options, these pancakes will quickly become a staple in your recipe box. Experiment with toppings and mix-ins to make it your own, and enjoy the satisfaction of a homemade breakfast that’s both nourishing and comforting.
So next time you’re craving pancakes, give this easy recipe a try—you won’t be disappointed!
📖 Recipe Card: 3 Ingredient Vegan Pancake Recipe
Description: Simple and quick vegan pancakes made with just three ingredients. Perfect for a healthy and delicious breakfast.
Prep Time: PT5M
Cook Time: PT10M
Total Time: PT15M
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup plant-based milk (e.g., almond, soy, oat)
- 1 tablespoon baking powder
- 1 tablespoon maple syrup (optional, for sweetness)
- 1 tablespoon vegetable oil (for cooking)
- Pinch of salt
Instructions
- In a bowl, whisk together flour, baking powder, and salt.
- Add plant-based milk and maple syrup; mix until smooth.
- Heat a non-stick pan over medium heat and add a little oil.
- Pour 1/4 cup batter onto the pan for each pancake.
- Cook until bubbles form on the surface, then flip and cook another 2 minutes.
- Repeat with remaining batter and serve warm.
Nutrition: Calories: 150 | Protein: 4g | Fat: 3g | Carbs: 27g
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