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.
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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.
Karly
This is my go to pancake recipe, my non vegan partner asks me to make it and friends remark on how light they are. Hahaha they ask about eggs and egg whites! Even when he makes the batter, adding the ingredients as they’re listed (not wet vs dry) they turn out great
Ercie
Thanks for the explanation of the baking powder. I kept cutting down on the baking powder on other vegan recipes and they were not turning out right Followed this recipe exactly. My non-vegan brother-in-law said these taste like a pancake.
Kelly Roenicke
So glad you enjoyed them!
Robyn
These are delicious. I altered the recipe slightly but by far the best vegan pancakes I have made. I used buckwheat flour for a gluten free option, soy milk and coconut sugar instead of regular sugar. They come out fluffy and moist. Other buckwheat pancakes I have made are very dry. The batter is also easy to save and use within the next day or so. I put in a glass container in the fridge and take it out and then take it out when I am ready to make some more. The batter may be a bit thicker so I add a little bit more of the soy milk to think out slightly. The batter is supposed to be thick so don’t add too much. This is definitely a favorite recipe that I will use a lot.
Kelly Roenicke
So glad that it worked well with those changes!
Julija Prozorova
The best vegan pancakes I ever tried . Thank you 🙏🏻
Luna
Baking powder uses corn which is a registered pesticide. As for almond milk, thank the millions of bee’s that die every year just to polinate the almond tree. https://www.organicfacts.net/baking-powder-substitutes.html#cream-of-tartar gives alternatives to both the baking powder and animal bi-product conundrum.
Love mother earth
LoriK
We’re always looking for a better vegan pancake recipe and THIS ONE is it people!
Love it, so fluffy, delicious, and simple!
Thank you!
Vinita
This was just perfect. This is my go to pancake recipe now. Absolutely love it.
Che
This is my go-to pancake recipe! They’re so easy to make, yet still so fluffy and delicious :) Thank you!
Sharna
Beautiful recipe.. Thank you. I’ve never made good vegan pancakes, until this recipe. 😊🥞
Vandana
Love these pancakes. Thought I couldn’t have pancakes after going vegan. The first time I made them I used all purpose white flour (King Auther). Came out beautiful and delicious. Tried to make again now with Arrowhead Miill Heritage Gluten Free All purpose flour. They were a disaster. Batter was very thick so added extra milk. Stuck to girdle. Put more oil on pan for next try. Still stuck. Finally added approx half the amount of the original white all purpose flour, more milk, a little bit of water, more sugar and baking soda. Finally they are coming off the girdle. Phew.
Kelsei
The BEST vegan pancakes ever. This recipe has been added to my recipe box and I make these all of the time for my family.
Emily
Idk If I did smth wrong. I followed the recipe to a T but my pancakes didn’t firm up. They crumbled as well
Louise babony
my go to pancakes. very nice!
Idala
Every time I make these pancakes they pull through like no other. After so much searching I finally found the perfect recipe! Thank you!
Deena mogel
I’ve used this recipe about a dozen times now. They always come out great whether i use almond, rice, coconut, or cow milk. My kids like them with chocolate chips. Thank you for this recipe!!!
Che
This is my go-to pancake recipe now. Thank you for making something so simple and delicious!
Melanie Robitaille
This is my ultimate go-to recipe for pancakes. Taste just like the ones at the sugar bush.
Brenna
This recipe is super easy and makes amazing pancakes. This will be my go-to pancake recipe!
Dennis A Bolay
Your recipe looks delicious. But, does your non-dairy milk list on it’s nutrition label Trans Fat 0g?
I would leave one comment about my vegan travels. Perhaps you already know about this, but I have discovered that Vegan certified dairy, meat, and so forth substitutes, in everything that we have been purchasing at every grocery store over the past several years contains artificial trans fats and that the food manufacturers use FDA rounding rules to list that item as 0g. Additionally, according to one food manufacturer, only those ingredients that are required by the FDA to be listed on the food label are in fact listed. Which begs the question… what else is not listed? Are vegan certified products really vegan?
I would be interested in learning how vegan chefs prepare substitutes using ingredients that they know for sure aren’t polluted with artificial industrial chemicals. So far I haven’t found any vegan certified product in any grocery store that didn’t include artificial ingredients that according to major health organizations are seriously unhealthy.
For me it’s not about… vegan compared to non-vegan products. It’s about what is demonstrably not harmful to my health. For example, Harvard Medical is reporting that the worse type of dietary fat is trans fat. And that’s exactly what I’m finding in the vegan certified products that I have been purchasing.
How are other vegans dealing with this conundrum?
Thank you.
Nesha
I dont think these measurements are correct 1.5c flour and 1.5 c milk plus oil n sugar. That’s a soupy batter.
Kelly Roenicke
It is correct. The large amount of baking powder will make the batter puff right up. It won’t be soupy.