• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
menu icon
go to homepage
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Start Here
    • View All Recipes
    • Sort By Allergen
    • Cookbooks
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast » Light and Fluffy Vegan Pancakes.

    Light and Fluffy Vegan Pancakes.

    Jan 25, 2014 · Modified: Mar 5, 2024 by Kelly Roenicke · 365 Comments

    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe
    easy pancake recipe

    This is the best vegan pancake recipe around – it makes the lightest, fluffiest pancakes ever! Just a few pantry ingredients are needed to make this easy weekend breakfast.

    stack of fluffy vegan pancakes on a blue plate

    If you’re looking for the perfect weekend breakfast, nothing beats a stack of vegan pancakes with warm buttery spread and pure maple syrup.

    Many years ago, when I had to remove dairy and eggs from my diet, I was struggling to find a delicious breakfast option. I just wanted something that tasted good!

    I found a recipe to start from, and with some trial and error, and a few adjustments, I was able to make pancakes without eggs or milk, and I was shocked to find out that they tasted amazing! I was so happy!

    I love these more than traditional pancakes. I can’t even eat the “regular” variety anymore because they seem too dense and heavy to me. These have a wonderfully light texture that’s irresistible.

    Once you master this simple recipe, you may like to try my vegan banana pancakes, chocolate chip pumpkin pancakes, or fluffy and crisp vegan waffles.

    Jump to:
    • Ingredient Notes
    • Oil Free Option
    • Step by Step Instructions
    • Tips for Success
    • FAQs
    • Storage/Freezing
    • Reheating
    • More Vegan Pancake Recipes
    • Recipe
    vegan pancakes with buttery spread

    ⭐⭐⭐⭐⭐ These pancakes are LEGIT!! Thank you so much for publishing a pancake recipe that actually tastes good! I have only recently found out that I’m allergic to dairy and egg whites, so somewhat-vegan eating is new to me (and my family, since they eat what I eat!). Many thanks! – Kristen

    Ingredient Notes

    • Flour – I like to use white spelt flour for this recipe, but you can also use all-purpose flour, and that will work really well. If you use whole wheat flour, that will work, but the pancakes will not be quite and light.
    • Baking Powder – The secret ingredient is baking powder! The baking powder causes the batter to rise and produces perfectly fluffy and tender pancakes. The amount of baking powder in the recipe is correct. It looks like a lot, but since this recipe is made without eggs, you do need that large amount to make these vegan pancakes rise.
    • Sugar – A little bit of sugar is needed to sweeten this recipe. I used organic cane sugar, you can use granulated sugar or light brown sugar if you prefer.
    • Oil or Melted Vegan Buttery Spread – Choose a neutral tasting oil, like organic canola oil, grapeseed oil, or melted vegan buttery spread – either will work well.
    • Non-Dairy Milk or Water – A neutral tasting non-dairy milk is a good choice for this batter. If you don’t have a plant based milk that works for your diet, feel free to use water.
    featherweight baking powder and a pair of measuring spoons

    Oil Free Option

    If you want to try to make these without oil, try using applesauce instead of oil. The texture may not be quite as fluffy, but the recipe will still work.

    Step by Step Instructions

    1. Place the dry ingredients in a large bowl.

    dry pancake ingredients in a bowl

    2. Add the wet ingredients.

    pancake batter ingredients in a bowl

    3. Stir the batter and let it sit for 5 minutes so it can rise.

    vegan pancake batter waiting to rise

    4. After 5 minutes, the batter will be very puffy, like this:

    vegan pancake batter after rising

    5. Heat some vegan buttery spread in a frying pan over medium heat. Once the buttery spread is sizzling, spoon some batter in. I can usually fry 2 or 3 pancakes at a time.

    vegan pancakes in pan before flipping

    6. After 2-3 minutes, flip the pancakes. They should be golden brown. Cook for another 2-3 minutes so that they are cooked through and golden on both sides.

    vegan pancakes after flipping

    7. Serve with more vegan buttery spread and maple syrup.

    stack of vegan pancakes with syrup

    Tips for Success

    • Let the batter rise for at least 5 minutes. The baking powder needs a few minutes to do its job. The amount of baking powder required is 1 ½ Tablespoons. It sounds like a lot, but it’s necessary, and is the key to super fluffy pancakes.
    • Don’t over-mix the batter. It doesn’t need to be smooth.
    • Don’t turn the heat up too high! Medium heat will do it.
    • Don’t flip them too quickly. It will take about 5 minutes for the bottom to cook through. Look for the edges to be cooked, and a few bubbles to form in the batter. Then flip and finish cooking.
    • Using a good frying pan makes all the difference – try a stainless steel Calphalon pan, or a non-stick Green Pan.
    fluffy vegan pancake recipe

    FAQs

    Can these be made gluten free?

    I haven’t tried that, although if you look through the comments, you will see that some people have tried it with success.

    Why are my pancakes flat?

    It could be that your baking powder is old. Make sure you use fresh baking powder for best results.

    Is that the correct amount of baking powder?

    Yes, 1 ½ Tablespoons is correct. You need that amount in order for the pancakes to rise. I like Featherweight Baking Powder or Clabber Girl, and have not had any issues with the pancakes tasting bitter when I use these brands.

    Storage/Freezing

    Store leftovers in an airtight container or ziploc bag in the refrigerator. They should stay fresh for about 5 days.

    You can freeze these if you like! They will stay fresh in the freezer for up to 3 months.

    Reheating

    When you want to reheat these, you can use the microwave or the toaster oven. If you use the toaster oven, they will get a little bit crisp on the edges, which I think is delicious, but if you don’t want that to happen, you may want to use the microwave.

    More Vegan Pancake Recipes

    • vegan gingerbread pancakes on a plate
      Vegan Gingerbread Pancakes with Warm Pear Sauce.
    • vegan blueberry pancakes
      Vegan Blueberry Oatmeal Pancakes.
    • fluffy vegan apple cinnamon pancakes
      Vegan Apple Cinnamon Pancakes.
    • fluffy vegan chocolate chip pancakes
      The Yummiest Vegan Chocolate Chip Pancakes.
    freshly made vegan pancakes

    Learn to make SAFE, tasty food for your family. Join my community today and start getting all my best tips, tricks, and allergy friendly recipes in your inbox.

    See how easy it is to make these pancakes in the video below.

    Disclosure: This post contains paid affiliate links.

    Recipe

    light fluffy vegan pancakes

    Light and Fluffy Vegan Pancakes.

    Kelly Roenicke
    Learn to make vegan pancakes the easy way! With this foolproof recipe, you'll be serving stacks of perfect pancakes in no time!
    4.88 from 155 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Breakfast
    Cuisine Dairy Free, Egg Free, vegan.
    Servings 8
    Calories 174 kcal

    Ingredients
     
     

    • 1 ½ cups white spelt flour you can use all-purpose flour if you wish
    • 1 ½ Tablespoons baking powder
    • 1 ½ cups non-dairy milk I use unsweetened coconut milk, or water
    • 3 Tablespoons organic cane sugar
    • 3 Tablespoons organic canola oil or coconut oil, or melted vegan buttery spread
    • ⅛ teaspoon salt
    • vegan buttery spread for pan
    Prevent your screen from going dark

    Instructions
     

    • Mix dry ingredients in a large bowl.
    • Add wet ingredients, and let rise for about five minutes.
    • Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat (I have an electric stove and put the burner at about 5).
    • Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
    • Flip pancakes and continue to cook until done, about 3 more minutes.
    • Serve with vegan buttery spread and syrup, or desired fruit topping.

    Notes

    Yes, the amount of baking powder is 1 ½ TABLESPOONS.
    Nutrition information is for one pancake. This recipe makes 8 pancakes. 
    Store leftovers in an airtight container in the refrigerator. They should stay fresh for up to 5 days.
    You can also freeze these. Wrap in waxed paper and store in a freezer bag for up to 3 months.

    Nutrition

    Calories: 174kcalCarbohydrates: 23gProtein: 4gFat: 6gSodium: 61mgPotassium: 283mgFiber: 3gSugar: 5gVitamin A: 95IUCalcium: 154mgIron: 1.5mg
    Keyword easy
    Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

    adapted from this recipe.

    Related

    « Creamy Spinach Walnut Pesto Sauce.
    Sweet Potato Brown Rice Soup with Thyme. »

    Filed Under: Breakfast, Dairy Free, food, Nut Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

    • Author
    • Recent Posts
    Kelly Roenicke
    Kelly Roenicke
    Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
    Kelly Roenicke
    Latest posts by Kelly Roenicke (see all)
    • The Easiest No Bean Beef Chili. - March 5, 2024
    • Vegan Apple Cinnamon Pancakes. - March 2, 2024
    • Homemade Gluten Free Chicken Noodle Soup. - March 1, 2024

    Reader Interactions

    Comments

    1. Kristen

      December 29, 2016 at 1:11 pm

      5 stars
      These pancakes are LEGIT!! Thank you so much for publishing a pancake recipe that actually tastes good! I have only recently found out that I’m allergic to dairy and egg whites, so somewhat-vegan eating is new to me (and my family, since they eat what I eat!). I’ve tried several terrible pancake recipes. This one, though, is awesome. Many thanks, and you have a new follower!

      Reply
      • Kelly Roenicke

        January 04, 2017 at 8:02 pm

        I’m so glad to hear that you like these, they are a favorite of ours! Thanks for letting me know! :)

        Reply
    2. Kris

      December 23, 2016 at 6:39 am

      5 stars
      Hello,

      these have an amazing taste! Only thing is, they did not rise for me. I am a beginner – the baking powder was not expired, it expires in May 2017… we used variations of oil, no oil (on the pan), high heat, low heat, but all of them flat as crepes.. we also used all-purpose GF flour. I am guessing that might be the issue? What do you think? Thank you. :)

      Reply
      • Kris

        December 23, 2016 at 6:44 am

        Oh! But I just found out th ebaking powder was already opened prior.. so I’m guessing that is what caused them to be flat?

        Reply
        • Kelly Roenicke

          January 04, 2017 at 8:06 pm

          Could be older baking powder, that can be an issue!

          Reply
          • Josh

            September 03, 2022 at 8:56 pm

            I used self raising flour taught than flour+baking powder and they were incredible 😍

            Reply
      • Kelly Roenicke

        January 04, 2017 at 8:06 pm

        It could be the GF flour. I have made these with GF flour, and they did rise, but not as high as with the spelt flour.

        Reply
      • Rachel

        September 06, 2021 at 12:18 pm

        5 stars
        Best vegan pancake recipe! This recipe makes easy fluffy pancakes every time. Could I pre-mix the dry ingredients to have pre-made pancake mix on hand? If so, what would be the ratio of dry mix to milk?

        Reply
    3. Abigail McShinsky

      December 17, 2016 at 10:38 am

      I have tried A LOT of vegan pancake recipes for my husband over the years (I’m not much of a pancake fan myself) and these are easily the BEST! Even I love them! I had to make a few subs based on what I had, but I don’t think they altered the end result: all purpose flour, coconut sugar, and melted earth balance instead of canola oil.

      Reply
      • Kelly Roenicke

        December 22, 2016 at 7:11 pm

        So glad you love them! Thanks for sharing!

        Reply
        • Liliana

          August 22, 2022 at 9:04 am

          5 stars
          Thank you for this recipe! I made them for my Vegan daughter and they came out so fluffy. I added cinnamon because that’s what I normally do with our morning pancakes.

          Reply
    4. Hasy

      December 08, 2016 at 3:08 pm

      Will whole spelt flour work?

      Reply
      • Kelly Roenicke

        December 09, 2016 at 11:24 am

        Yes, it will work!

        Reply
    5. Raveen

      November 09, 2016 at 6:03 pm

      Do these pancakes have that weird aftertaste of baking soda. Because I’m trying to find one that doesn’t.

      Reply
      • Kelly Roenicke

        November 13, 2016 at 1:03 pm

        They contain baking powder, not soda, but I do not have any aftertaste when I make them.

        Reply
    6. Kate

      October 29, 2016 at 8:49 am

      5 stars
      I’ve been looking for a pancake recipe for a while that’s vegan. As a kid, my dad would always make me pancakes and since going vegan I haven’t had any. These are so good, light and fluffy just like his. Thank you so much for this awesome recipe!

      Reply
    7. Erika

      October 10, 2016 at 9:25 am

      Are you aware of any type of flour that can be used to make pancake that is gluten free, rice free & potato free?! I want pancakes so bad but I have all of those intolerances :(

      Reply
      • Kelly Roenicke

        October 12, 2016 at 8:48 am

        Can you have nuts or coconut? What about eggs? I’m trying to think of something that would work for you!

        Reply
      • Ellen

        September 02, 2017 at 12:23 pm

        I have a Nutri-Bullet, but a food processor or blender would probably work out fine. I go to Walmart and get the big Old Fashioned Oatmeal. I pulse it in the Nutri – Bullet until it has a flour like consistency. It is gluten free and so much cheaper than those other gluten flour you can buy. I have bought several kinds, almond, coconut, etc, but much prefer the flavor of the oat flour. Store in a plastic air tight container.

        Reply
        • Kelly Roenicke

          September 10, 2017 at 9:17 am

          Great idea!

          Reply
      • shaela strata

        August 06, 2023 at 2:32 pm

        Buckwheat? Millet? Amaranth? Einchorn? I probably mispelled it, but it’s an ancient wheat, that many tolerate better than modern wheat Jovial [a brand name] makes a flour out of it. Quinoa flour? Just do some flour research, and I’m sure you’ll find one that will work.

        Reply
    8. Laurie Lasley

      September 09, 2016 at 11:10 am

      Do you break down the % of items, on Weight watchers would like to be able to count points.

      Reply
    9. TT

      September 05, 2016 at 4:04 pm

      BLESS this pancake recipe! I can’t tell you how many ingredients I’ve wasted with vegan raw in the middle, crappy tasting pancakes! I always end up changing the recipe too to use gf flour and it never works!
      This is amazing !

      Reply
      • Kelly

        September 06, 2016 at 1:41 pm

        Yay! I’m so happy that these worked out for you! THanks for sharing!

        Reply
    10. Carmela Escobar

      August 29, 2016 at 12:03 pm

      I am new to all of this, as my daughter has recently been discovered to have some food allergies – gluten, dairy, eggs… Can anyone tell me how to adapt this to be gluten-free? (I’m assuming that spelt is not gluten-free since the recipe doesn’t specify gluten-free!)

      Reply
      • Julie

        May 11, 2017 at 2:37 am

        Try Namaste brand Gluten free all purpose flour. Costco carries it.

        Reply
        • Hoku

          August 17, 2022 at 1:23 pm

          5 stars
          I just tried this flour and idk what happened but it was way too thick and hard to work with. May have been better suited for waffles. I’m thinking too much baking powder if you use a GF one that has stuff in it as well?

          Reply
      • Julie

        May 11, 2017 at 2:41 am

        Can raw honey be subbed in for the sugar? I’d really like a sugar free breakfast option…

        Reply
        • Kelly Roenicke

          May 16, 2017 at 11:57 am

          I think that would work!

          Reply
      • Dana

        September 16, 2017 at 9:47 am

        5 stars
        Hi there, to make them gluten free I use white rice flour, brown rice milk and frozen cranberries and they turn out incredible. in fact, I’m eating some right now! I use white rice flour for all my baking, its the best!

        Reply
        • Kelly Roenicke

          September 20, 2017 at 4:27 pm

          Yay, so glad to know that worked for you!

          Reply
    11. SJ

      August 19, 2016 at 8:55 am

      These were great! Appreciate the tip about letting the batter rest before cooking the pancakes–it made a huge difference in the lightness and airiness. I added some cinnamon, nutmeg and vanilla extract to the batter and used 1 cup white whole wheat flour and 1/2 cup all purpose, so I did have to add a couple tablespoons of water. Will definitely use this recipe again.

      Reply
      • Kelly

        August 25, 2016 at 9:44 pm

        Wonderful, so glad you liked them! Thanks for letting me know! :)

        Reply
    12. Amber

      August 06, 2016 at 10:47 am

      Hi! Is the batter supposed to be really thick? It’s not like your typical pancake batter – mine is almost like dough. I’ve never made vegan pancakes before – is that normal? I did use half gluten free all purpose flour and half coconut flour, maybe that’s why? Thanks!

      Reply
      • Kelly

        August 16, 2016 at 9:20 am

        Coconut flour is a really dense flour, so that would make it too thick. Next time try more liquid to make it more pourable.

        Reply
    13. Emi

      May 14, 2016 at 10:49 am

      Made these this morning–sooo yummy!!:)

      Reply
      • Kelly

        May 18, 2016 at 8:09 am

        Yay! So glad you liked them, thanks for letting me know!

        Reply
        • cynthia

          October 12, 2016 at 7:00 am

          5 stars
          This is the best pancake mix I have tried. I loved the simplicity and texture of the pancakes. Thank you much!

          Reply
          • Kelly Roenicke

            October 12, 2016 at 8:42 am

            So glad you love it! Thanks for sharing! :)

            Reply
    14. Amy @ swiss miss in the kitchen

      February 02, 2014 at 1:09 pm

      I made your pancakes and they turned out awesome!!! Thanks for this great recipe :)
      xox Amy

      Reply
      • Kelly

        February 03, 2014 at 11:19 am

        That’s great, Amy! Thanks for letting me know!

        Reply
    15. Natalie @ Tastes Lovely

      January 27, 2014 at 7:13 pm

      These look so fluffy and pillowy! I love pancakes with fresh fruit too.

      Reply
      • Kelly

        January 30, 2014 at 11:39 pm

        Thanks, Natalie! :)

        Reply
    16. a spirit of simplicity

      January 25, 2014 at 6:51 pm

      We are very wintery here also….cold…so cold. Your little yummy treat looks so good! I may have to take a little trip over to the market for berries tomorrow.

      Reply
      • Kelly

        January 30, 2014 at 11:38 pm

        I know, this cold is so awful! Pancakes make everything better though, right? ;)

        Reply
    Newer Comments »

    Trackbacks

    1. I Love Big Kitchens – The Fearless Unknown says:
      December 27, 2016 at 3:05 pm

      […] (which were too salty, so we cut them up and put them in rice), chik’n caesar salad, pancakes, and apple […]

      Reply
    2. Fun Vegan Facts + Recipes – Voracious Vegans says:
      December 14, 2016 at 6:05 am

      […] Vegan Pancakes […]

      Reply
    3. What I ate in a day (vegan) – Overnight Belle says:
      May 29, 2016 at 8:05 am

      […] like butter) and maple syrup. I found the recipe for these on Pinterest and you can click here to see it. I have to say these are possibly the best pancakes I’ve ever had in general […]

      Reply
    4. Fried Corn Cakes with Cilantro Avocado Cream. - The Pretty Bee says:
      June 14, 2014 at 2:36 pm

      […] on…have I told you that Baby Bee is my little carb king? He loooves his carbs – toast, pancakes, apple muffins, you name it. He eats a variety of other things, too, like beans, avocado, chicken, […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    easy pancake recipe
    kelly roenicke portrait

    Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

    Learn More →

    Filter All Recipes by Allergen

    Search & Sort Recipes by Allergen

    Reader Favorites

    • light fluffy vegan pancakes
      Light and Fluffy Vegan Pancakes.
    • easy roasted cauliflower
      The Best Seasoned Roasted Cauliflower.
    • seasoned roasted potatoes
      Perfectly Seasoned Roasted Potatoes.
    • easy dairy free buttercream frosting
      The Very Best Dairy Free Buttercream Frosting.

    Easter Recipes

    • gluten free easter sugar cookies
      Easter Bunny Cut Out Sugar Cookies (Gluten Free and Vegan).
    • gluten free vegan carrot cake with cream cheese icing
      Gluten Free Vegan Carrot Cake with Cream Cheese Frosting.
    • gluten free vegan bunny cupcakes for easter
      Easter Bunny Cupcakes (Gluten Free, Vegan).
    • vegan gluten free sugar cookie sandwiches
      Sugar Cookie Sandwiches (Gluten Free, Vegan).

    Related

    Footer

    easy pancake recipe

    ↑ back to top

    Browse my allergy friendly cookbooks.

    Why, yes, I DO have a print cookbook!

    Allergy Friendly Chocolate Cake Your Family Will Love

    best dairy free gluten free chocolate cake recipe

    Copyright © 2024 The Pretty Bee | Disclosure | Privacy Policy | Contact

    Related