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, and no eggs are required! Top these pancakes with your favorite fruit and some warm syrup for a weekend breakfast that your family will love.
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, I was struggling to find a delicious, egg free breakfast option. I just wanted something that tasted good!
I found a recipe to start from, and with a few adjustments, I was able to make pancakes without eggs or milk, and I was thrilled to find out that they tasted amazing!
I love these more than traditional pancakes – they 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 perfect vegan waffles.
Jump to:
Why This Recipe Works
The secret is the amount of baking powder – it makes these pancakes so light and airy. The batter is very puffy, and when you fry it, the outside gets really nice and crisp, and then inside stays beautifully light and fluffy.
⭐⭐⭐⭐⭐ 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 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.
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
- Place the dry ingredients in a large bowl.
- Add the wet ingredients.
- Stir the batter and let it sit for 5 minutes so it can rise.
- After 5 minutes, the batter will be very puffy, like this:
- 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.
- 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.
- Serve with more vegan buttery spread and maple 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.
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.
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.
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See how easy it is to make these pancakes in the video below.
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Recipe
Light and Fluffy Vegan Pancakes.
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
- 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
Nutrition
adapted from this recipe.
Mariana
Just made those now !
Omg they are really tasty so fluffy and ( most importantly to me ) cooks really well from the inside for a vegan recipe or even a regular one .
so amazing thank you for sharing
I added dried cranberries which turned out very yummy as well
Kelly Roenicke
Yay! So glad you liked them, thank you for letting me know!
Jessica Shoop
Excellent recipe!!! I am on a dairy, soy and egg free diet due to my baby being allergic to all of them. I am so glad I found a recipe that tastes so good and has a nice fluffy consistency. I added dark chocolate (dairy, soy and egg free) pieces to mine from a candy bar I cut up. It was absolutely wonderful!!!! Thank you so much for this easy, healthier recipe. @prettybeeblog
Kelly Roenicke
I’m so glad you loved them! Thanks for letting me know!
Nora
This looks amazing! But I wondering if u could substitute vegan butter with coconut oil?
Kelly Roenicke
I think that would work, but I haven’t tried it. Let me know if you do!
Sierra
Can I make these the night before I want to use them? We’re going camping and I’d like to make the batter and keep in the ice chest until I’m ready to use it.
Bettina
That should work if you cover them up well.
Angela
Yes, you can. Butter works well.
A pancake lover from France
Thanks for this recipe, they were sooo good and fluffy.
I switch cane sugar for 2tbsp of coconut sugar and it was delicious. Definitively my favorite new pancake recipe <3
Kelly Roenicke
So glad you liked them! Thank you for letting me know! :)
Ursula
I have lost count how many times I’ve made these pancakes! These are by far the best vegan pancakes I’ve ever had. Thank you for the wonderful recipe!
Kelly Roenicke
So glad you like these! They are our favorite as well. Thanks for letting me know!
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!
shaela strata
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.
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? ;)