Easy delicious vegan pancakes are perfect for special mornings or lazy weekends. I first made these to celebrate the 2021 Presidential Inauguration, but this week while watching the Tokyo Olympics and seeing our U.S. athletes wave the American flag, I was reminded of them.
This is a good basic pancake recipe you can keep on hand and make often. Add special ingredients, like bits of fruit or chocolate chips, to the batter to jazz up the pancakes. You can serve classic pancakes with vegan butter and maple syrup or top the pancakes with your favorite fruit sauce. Have a look at my Blueberry Syrup – it’s so easy to make and adds so much to pancakes! The whole family will love these.
I use a 1/4 cup measuring cup to pour the batter onto the griddle or skillet. This makes a nice 4-inch pancake and guarantees the pancakes are cooked through when browned. This recipe makes nine 4-inch pancakes. You should be able to substitute your favorite gluten free flour in an equal amount for gluten free pancakes. Double or triple the recipe for a crowd!
Applesauce replaces eggs in this recipe and the baking powder gives the pancakes nice fluffiness and height.
You might also enjoy these sweet breakfast recipes:
Cranberry Orange Pistachio Biscotti
French Almond Croissants with Almond Paste
Pumpkin Donuts and Spiced Glaze
Fresh Blueberry Muffins with Lemon Glaze
Or find other tasty sweet or savory breakfast recipes in my Recipe Index in the top search bar. Enjoy!
| Prep Time | 5 minutes |
| Servings |
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- 1 1/2 cups all purpose flour or substitute with gluten free flour
- 2 tablespoons granulated sugar
- 2 heaping teaspoons baking powder
- 3/4 teaspoons cinnamon
- pinch salt
- 1/2 cup unsweetened applesauce
- 1 1/4 cup unsweetened almond milk regular or vanilla, or other plant based milk such as flax milk or oat milk
Ingredients
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- Lightly oil a non-stick griddle or skillet. Heat until a drop of pancake batter dropped onto the griddle forms a tiny pancake and bubbles. Lower the griddle heat slightly.
- In a medium mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt with a whisk.
- Add the applesauce and stir in with a spoon, then add the almond milk. Stir to make batter.
- Pour by 1/4 cup onto your hot griddle or skillet. Once bubbles begin to form on the top of the pancake, carefully flip it onto the other side.
- Once the pancake is golden brown, remove to a serving plate. Serve hot with vegan butter and your favorite syrup or fruit sauce.
- Refrigerate any leftovers for up to 3 days, or freeze to use at a later date.
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