You have to try this simple recipe for the lightest, fluffiest, vegan pancakes ever! Just a few pantry ingredients are needed to make these golden brown, tender, delicious pancakes.
If you’re looking for the perfect weekend breakfast, nothing beats a stack of delicious vegan pancakes. Fluffy pancakes with warm maple syrup or fresh fruit are a great way to start your Saturday morning.
It took awhile for me to find a good way to make vegan pancakes. When we eliminated eggs and dairy from our diet, I knew that we would have to make some substitutions.
I’ve been making these pancakes for 10 years now, and they are absolutely delicious. This recipe uses simple ingredients and doesn’t take long at all to make.
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Pancakes for Vegans
Vegans can eat pancakes made without dairy and eggs.
You might wonder if it’s possible to make vegan pancakes that taste good. Thankfully, it is indeed possible, and if you look at the comments below, you will see that many people (myself included), love these more than traditional pancakes.
Once you master this classic recipe, you may like to try my fluffy vegan banana pancakes, vegan pumpkin chocolate chip pancakes, or light and fluffy vegan waffles.
Ingredients
- Flour
- Baking Powder
- Sugar
- Oil or Melted Vegan Buttery Spread
- Non-Dairy Milk or Water
Step by Step Instructions
1. Place the dry ingredients in a large bowl.
2. Add the wet ingredients.
3. Stir the batter and let it sit for 5 minutes so it can rise.
4. After 5 minutes, the batter will be very puffy, like this:
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.
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.
7. Serve with more vegan buttery spread and maple syrup.
See how easy it is to make these pancakes in the video below.
The Secret Ingredient
The secret ingredient is baking powder! The baking powder causes the pancake batter to rise and produces perfectly fluffy and tender vegan 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 of baking powder to make these vegan pancakes rise.
Oil Free Option
If you want to try to make these pancakes oil-free, try using applesauce instead of oil. The texture may not be quite as fluffy, but the recipe will still work.
Tips for Success
- Let the batter rise for at least 5 minutes. The baking powder needs a few minutes to do its job. And yes, the amount of baking powder required is indeed 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 super smooth.
- Don’t turn the heat 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.
- Having a good frying pan makes all the difference – this one is excellent, and worth the price. Pancakes don’t stick to it, and they get perfectly golden brown. (affiliate link)
Substitutions
- You can use canola oil, melted coconut oil, or melted vegan buttery spread. Any neutral tasting oil should work well.
- Use the non-dairy milk that works for your dietary needs. You can even use water. We use water regularly, and it results in perfect pancakes.
- You can use all-purpose flour or white spelt flour with good results. If you use whole wheat flour, that will work, but the pancakes will not be quite and light.
FAQs
I haven’t tried that, although if you look through the comments, you will see that some people have tried it with success.
It could be that your baking powder is old. Make sure you use fresh baking powder for best results.
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.
More Vegan Pancake Recipes
Disclosure: This post contains affiliate links.
Recipe
Light and Fluffy Vegan Pancakes.
Learn to make vegan pancakes the easy way! With this foolproof recipe, you'll be serving stacks of fluffy vegan pancakes in no time!
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
Instructions
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Mix dry ingredients in a large bowl.
-
Add wet ingredients, and let rise for about five minutes.
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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).
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Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
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Flip pancakes and continue to cook until done, about 3 more minutes.
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Serve with vegan buttery spread and syrup, or desired fruit topping.
Recipe Notes
Yes, the amount of baking powder is 1 ½ TABLESPOONS.
Nutrition information is for one pancake. This recipe makes 8 pancakes.
Store leftover pancakes in an airtight container in the refrigerator. They should stay fresh for up to 5 days.
You can also freeze these pancakes. Wrap in waxed paper and store in a freezer bag for up to 3 months.
adapted from this recipe.
Kristen
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!
Kelly Roenicke
I’m so glad to hear that you like these, they are a favorite of ours! Thanks for letting me know! :)
Kris
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. :)
Kris
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?
Kelly Roenicke
Could be older baking powder, that can be an issue!
Josh
I used self raising flour taught than flour+baking powder and they were incredible 😍
Kelly Roenicke
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.
Rachel
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?
Abigail McShinsky
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.
Kelly Roenicke
So glad you love them! Thanks for sharing!
Liliana
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.
Hasy
Will whole spelt flour work?
Kelly Roenicke
Yes, it will work!
Raveen
Do these pancakes have that weird aftertaste of baking soda. Because I’m trying to find one that doesn’t.
Kelly Roenicke
They contain baking powder, not soda, but I do not have any aftertaste when I make them.
Kate
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!
Erika
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 :(
Kelly Roenicke
Can you have nuts or coconut? What about eggs? I’m trying to think of something that would work for you!
Ellen
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.
Kelly Roenicke
Great idea!
Laurie Lasley
Do you break down the % of items, on Weight watchers would like to be able to count points.
TT
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 !
Kelly
Yay! I’m so happy that these worked out for you! THanks for sharing!
Carmela Escobar
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!)
Julie
Try Namaste brand Gluten free all purpose flour. Costco carries it.
Hoku
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?
Julie
Can raw honey be subbed in for the sugar? I’d really like a sugar free breakfast option…
Kelly Roenicke
I think that would work!
Dana
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!
Kelly Roenicke
Yay, so glad to know that worked for you!
SJ
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.
Kelly
Wonderful, so glad you liked them! Thanks for letting me know! :)
Amber
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!
Kelly
Coconut flour is a really dense flour, so that would make it too thick. Next time try more liquid to make it more pourable.
Emi
Made these this morning–sooo yummy!!:)
Kelly
Yay! So glad you liked them, thanks for letting me know!
cynthia
This is the best pancake mix I have tried. I loved the simplicity and texture of the pancakes. Thank you much!
Kelly Roenicke
So glad you love it! Thanks for sharing! :)
Amy @ swiss miss in the kitchen
I made your pancakes and they turned out awesome!!! Thanks for this great recipe :)
xox Amy
Kelly
That’s great, Amy! Thanks for letting me know!
Natalie @ Tastes Lovely
These look so fluffy and pillowy! I love pancakes with fresh fruit too.
Kelly
Thanks, Natalie! :)
a spirit of simplicity
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.
Kelly
I know, this cold is so awful! Pancakes make everything better though, right? ;)