Delicious and super simple vegan pancakes!

Before I became vegan, on winter weekend mornings, we used to eat pancakes filled with either caramelized apples or blueberries. I missed eating them, until my friend Robin sent me this amazing vegan pancake recipe. The pancakes are better than the non-vegan ones: fluffy, light and delicious, really!

So here is the recipe (with a few minor modifications and short-cuts I’ve made):

Makes enough for two humans plus an extra for dogs.



  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3 1/2 teaspoons baking powder


  • 1 1/4 cups soy or almond milk, with 1 teaspoon apple cider vinegar stirred into it, left to sit for about 15 minutes in a warm place (or warmed in the microwave for about 15 seconds), it should curdle
  • 1/4 cup soy or almond milk mixed with 1 tablespoon egg replacer (optional)
  • 3 tablespoons melted Earth Balance (vegan) butter*
  • 1 teaspoon vanilla

 * If you can’t find vegan butter where you live, try melted coconut oil.


About 3/4 cup fresh, or defrosted frozen, blueberries


  • Combine dry ingredients together in a food processor.
  • Mix wet ingredients into the dry ones in the food processor, till well combined.
  • Oil nonstick griddle with more Earth Balance butter.
  • Pour 1/4 cupfuls of batter onto the griddle.
  • Sprinkle each with blueberries into the raw batter.
  • Cook until bubbles appear on the surface.
  • Flip and cook until golden brown.

Add your favorite fruit, pour syrup, chew!

 If you try this recipe, please let me know how it turned out! Leave a comment below and share on social media.

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6 Responses

  1. Rita says:

    Take it from me, these are awesome. We have them every time my grandkids are here, and I sometimes have them for dinner. DELICIOUS!

  2. Deb says:

    These sound awesome! Now all I need is a griddle.

  3. Sari says:

    Looks good!. I will give a try. I like the new cashew milk.

    • Thank you Sari! Please do write a comment again to let us know how the pancakes turned out, any input would be appreciated. Thanks for the tip regarding the cashew milk, I’ll try it out (I read that it’s rich in calcium).

  4. marc says:

    The recipe is terrific and tastier than what we had been making with the usual suspects for ingredients. Looking forward to seeing more.