Easy Plant-Based Pancake Recipe - The Creek Line House (2024)

We’ve been really into pancakes lately in our house, so I thought I’d share our favorite plant-based pancake recipe today!

It’s important to have a good, go-to pancake recipe and this is a great one that works perfectly for me every time. We’ve been really into pancakes lately, specifically pancakes for dinner, so I thought I’d share this recipe for anyone looking for a great plant-based pancake recipe. I have to admit that I used to hate making pancakes and just did waffles for so many years. I found pancakes to be so hit-or-miss with different recipes I’ve found and also just kind of a hassle to make. I know they’re supposed to be simple, but they felt messy and finicky. I’ve got it figured out now though with this vegan pancake recipe and I actually love cooking these now. Sometimes I’ll whip up a couple of extra batches just to have in the freezer because I find them so un-annoying to make. 🙂

Ingredients for the Plant-Based Pancake Recipe

When I’m making a plant-based version of a classic comfort-food dish, I always prefer that it follow traditional cooking methods and also use basic, simple ingredients that most people will already have in the house or that they can find easily. A lot of the time, if people are looking for a plant-based recipe, it’s because they’re trying to figure out what to make for a vegan friend or family member who’s visiting, or they’re trying to eat a more plant-based diet themselves and I just think want my recipes to be actually helpful and not make things feel overly complicated. So this recipe follows that philosophy.

You’ll need:

• flour
• sugar
• baking soda
• unsweetened almond milk
• vanilla
• lemon juice
• plant-based butter substitute

How to Make Pancakes

Making pancakes is pretty straightforward and the process for making these plant-based pancakes is the same as with all others, but I have a few tips I thought I’d share for anyone making pancakes for the first time, or just trying to actually enjoy the process for the first time. 🙂

Make the batter and then let it rest for about 3-5 minutes before you start scooping out moods of batter for cooking. This will allow it to get nice and bubbly and fluffy. Once you let the batter rest, don’t stir it again in between scoops.

Get yourself a gravy ladle to scoop out your batter! It makes for a tidy, drip-free experience and you get the most perfectly sized pancakes. A larger soup ladle would also work if you like big pancakes, but I use a gravy ladle and it’s just delightful.

The traditional method is to watch your pancakes while they’re cooking and look for bubbles coming to the surface of the batter in the middle of the pancake. Once the bubbles near the middle start to pop and hold their shape, you know that the pancakes are ready to be flipped. This process is exhausting and makes it feel long and tedious to me, so I just use a timer. I figured out how long I needed to cook my pancakes on each side and that way I can just pour my batter, set my timer, and not think about it for a few minutes while I get something else done. That way I’m not just standing and watching. Game changer. I like to set my griddle to 300 degrees-ish and cook for three minutes per side. Just perfect.

If you find that you’ve run out of maple syrup, I’ve got you covered with my homemade pancake syrup recipe, which is what you see pictured here in these photos. You can’t beat real maple syrup, but compared to store bought pancake syrup, we actually like this homemade recipe better!

Here’s the full printable recipe for the plant-based pancakes!

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