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.
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.
- Baking Powder
- 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)
- 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.
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.
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!
- 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
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.
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.