Discover a simple vegan pancake recipe that delivers light, fluffy pancakes every time. These pancakes are dairy-free and egg-free, making them perfect for vegans. For a gluten-free option, just swap in your preferred gluten-free flour blend.
These vegan pancakes have been a hit in my household, especially with my son who can’t get enough of them! Whether you follow a vegan diet or not, these pancakes are simply magical. They are a lifesaver for those times when you’re out of eggs and need a delicious breakfast option.
You won’t be missing out on anything with these pancakes. They are fluffy on the inside, crispy on the edges, and bursting with flavor. Save this recipe because you’ll want to make it again and again! Check out our easy vegan blueberry muffins for more plant-based recipes.
Essential Ingredients
- Flour: Choose all-purpose, whole wheat, or your favorite gluten-free flour blend for this recipe.
- Baking Powder: This is the key to achieving light, fluffy pancakes. Use a generous amount for that airy texture. Opt for aluminum-free baking powder to avoid any metallic taste (such as Bob’s Red Mill).
- Salt, Vanilla Extract, and Cinnamon: These ingredients add incredible flavor to the pancakes. Don’t skip them!
- Non-Dairy Milk: Use almond, coconut, hemp, cashew, or oat milk for the perfect consistency. Try our homemade oat milk for an extra special touch.
- Oil or Plant-Based Butter: Coconut oil, melted vegan butter, or regular oil like olive oil add moisture and richness to the pancakes.
- Sugar: A bit of sugar enhances the flavor and browning of the pancakes. Choose from granulated, brown, coconut, or maple syrup.
Making vegan pancakes is a breeze (even my 4-year-old helps out). Serve them with fruits like bananas or berries and a drizzle of maple syrup. For a special treat, top them with vegan whipped coconut cream and pair with a berry fruit salad!
Perfect Vegan Pancakes
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PREP
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COOK
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TOTAL
Our vegan pancakes are perfect for everyone (vegans and non-vegans alike!). They are just as fluffy as our classic pancakes and taste incredible. They also freeze really well! See my tips for freezing them below the recipe. I love these topped with fruit, our berry fruit salad, and this coconut whipped cream (also known as vegan whipped cream).
Makes 6 pancakes
You Will Need
1 cup (130g) all-purpose flour, whole wheat flour, or gluten-free flour blend
2 teaspoons aluminum-free baking powder
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon, optional
1 cup (236ml) dairy-free milk, try homemade oat milk
1 ½ tablespoons sugar or maple syrup
3 tablespoons olive oil, melted coconut oil, or melted plant-based butter
1 teaspoon pure vanilla extract
Nonstick cooking spray, melted vegan butter, or oil for the skillet
Directions
1Prepare the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt until well blended.
2Prepare the wet ingredients: In another bowl, whisk the milk, sugar, olive oil, and vanilla extract until well combined.
3Make the pancake batter: Create a well in the center of the flour mixture, then pour the milk mixture into it. Use a fork to stir until no clumps of flour remain. It is okay if the batter has a few small lumps.
4Cook the pancakes: Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates.
5Lightly brush or spray the skillet with oil or melted plant-based butter. Use a ¼ cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle.
6When the edges appear dry, bubbles start to form and pop on the top surface of the pancake, flip it over. This takes about 2 minutes. Once flipped, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the middle.
7Serve immediately with warm syrup and berries.
Adam and Joanne’s Tips
- Storing: Place cooked and cooled vegan pancakes in an airtight container in the fridge for up to a week, or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
- Reheating pancakes: Place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
- Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Bob’s Red Mill) since it prevents that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). For extra fluffy pancakes, use 3 teaspoons of baking powder.
- Non-dairy milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweetened milk, consider reducing the sugar called for in the recipe.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1 pancake
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Calories
160
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Total Fat
7.7g
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Saturated Fat
1g
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Cholesterol
0mg
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Sodium
131.4mg
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Carbohydrate
21g
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Dietary Fiber
0.7g
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Total Sugars
3.3g
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Protein
2.4g
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