A simple and delicious recipe for light and fluffy vegan pancakes. These are so easy to make and are the perfect weekend breakfast!
What’s your idea of a perfect weekend breakfast? For many people, a stack of pancakes with maple syrup is just the thing to start the weekend off right.
To be honest, 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.
Can vegans eat pancakes?
Yes, they can! Vegans can eat pancakes made without dairy and eggs.
You might wonder if it’s possible to make delicious vegan pancakes. 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.
I started with this recipe, and I’ve adapted it to suit our tastes. We like our pancakes to be nice and fluffy and a little bit sweet.
You can add some fruit to the batter if you wish, but our favorite way to enjoy these light and fluffy pancakes is with vegan buttery spread and lots of maple syrup.
Once you master this classic recipe, you may like to try my fluffy vegan banana pancakes and my vegan pumpkin chocolate chip pancakes.
How do you make vegan pancakes without milk or eggs?
I was so used to making pancakes or waffles with eggs, and it took some experimenting for me to be able to make them egg free.
However, the process is pretty much the same as the traditional recipe. You’ll use flour, salt, baking powder, a little sugar, some oil, and of course your favorite non-dairy milk.
These dairy free and egg free pancakes are made in one bow, so you don’t have to worry about a big mess to clean up.
How do you make vegan pancakes fluffy?
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.
Can you make vegan pancakes without oil?
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 making these light and fluffy vegan pancakes:
- 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 1/2 Tablespoons. It sounds like a lot, but it’s necessary, and is the key to super fluffy pancakes.
- 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)
Disclosure: This post contains affiliate links.
Light and Fluffy Vegan Pancakes.
A simple vegan pancake recipe that's perfect for weekend breakfasts! These are so light and fluffy and are perfect topped with fresh fruit!
Ingredients
- 1 1/2 cups white spelt flour you can use all-purpose flour if you wish
- 1 1/2 Tablespoons baking powder
- 1 1/2 cups non-dairy milk I use unsweetened coconut milk
- 3 Tablespoons organic cane sugar
- 3 Tablespoons organic canola oil or coconut oil
- 1/8 teaspoon salt
- vegan buttery spread for pan
Instructions
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Mix dry ingredients in a large bowl.
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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 1/2 TABLESPOONS.
Nutrition information is for one pancake. This recipe makes 8 pancakes.Â
adapted from this recipe.
What are your weekend plans? Besides making super awesome vegan pancakes, that is! ;)
If you’re looking for more dairy free breakfast ideas, try my light and fluffy vegan waffles with blueberry sauce.
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!
I’m so glad to hear that you like these, they are a favorite of ours! Thanks for letting me know! :)
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. :)
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?
Could be older baking powder, that can be an issue!
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.
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.
So glad you love them! Thanks for sharing!
Will whole spelt flour work?
Yes, it will work!
Do these pancakes have that weird aftertaste of baking soda. Because I’m trying to find one that doesn’t.
They contain baking powder, not soda, but I do not have any aftertaste when I make them.
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!
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 :(
Can you have nuts or coconut? What about eggs? I’m trying to think of something that would work for you!
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.
Great idea!
Do you break down the % of items, on Weight watchers would like to be able to count points.
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 !
Yay! I’m so happy that these worked out for you! THanks for sharing!
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!)
Try Namaste brand Gluten free all purpose flour. Costco carries it.
Can raw honey be subbed in for the sugar? I’d really like a sugar free breakfast option…
I think that would work!
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!
Yay, so glad to know that worked for you!
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.
Wonderful, so glad you liked them! Thanks for letting me know! :)
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!
Coconut flour is a really dense flour, so that would make it too thick. Next time try more liquid to make it more pourable.
Made these this morning–sooo yummy!!:)
Yay! So glad you liked them, thanks for letting me know!
This is the best pancake mix I have tried. I loved the simplicity and texture of the pancakes. Thank you much!
So glad you love it! Thanks for sharing! :)
I made your pancakes and they turned out awesome!!! Thanks for this great recipe :)
xox Amy
That’s great, Amy! Thanks for letting me know!
These look so fluffy and pillowy! I love pancakes with fresh fruit too.
Thanks, Natalie! :)
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.
I know, this cold is so awful! Pancakes make everything better though, right? ;)