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.
Learn to make SAFE, tasty food for your family. Join my community today and start getting all my best tips, tricks, and allergy friendly recipes in your inbox.
See how easy it is to make these pancakes in the video below.
Disclosure: This post contains paid affiliate links.
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.
Abby
This is the only pancake recipe we use. My 4 year old is allergic to eggs and dairy but the rest of us hate eating vegan recipes that taste bad. These are terrific. I add blueberries for my oldest daughter and I add peanut butter to my pancakes but they are great just how they are. Thanks so much!
Kelly Roenicke
So glad you love these! Thank you!
Egg free mummy
Absolutely delicious! Been looking for a new pancake recipe for my egg free daughter that didn’t include chia seeds or banana and these are sooo tasty! She loves them. Thanks!
Josh
I used self raising flour rather than flour+baking powder and they were incredible 😍
kasey gervais
good recipe! i altered a bit for slightly healthier pancakes. i used 1/2 cup pea protein powder w 1 cup whole wheat flour. 2 tbs allulose, 1 tbs stevia, 1 tbs regular brown sugar (instead of regular sugar) i used mashed banana in place of the oil and added a splash of vanilla. i also added cinnamon and dairy free mini chocolate chips. had to let them cook as they cooled a little because of the banana adding a softer texture fresh off the griddle. they were so good!! my daughter asked for more
Catherine L.
I’m not vegan but I found myself out of eggs and milk. Perfect pancakes without them! Thank you
Kelly Roenicke
So glad you liked them! Thanks for letting me know!
yeet
This recipe was so good! I cooked for my family for Mothers Day and they loved it! I used bicarb soda instead of baking powder and still turned out great! Thank you!
India
Thank you for sharing this recipe. I am happy I can finally enjoy pancakes again! The pancake was fluffy and cooked thoroughly with an amazing taste. May Allah bless you.
Kelly Roenicke
Thank you for letting me know that you enjoyed them! I’m so happy to hear that!
Maci
My jaw literally dropped when I bit into my first pancake. These are so fluffy and the recipe really does work!! I am SO glad I found this one, it will be my forever go to!! Thank you for this!!!
Misty
Wow, hello, you posted this recipe 7 years ago. This year I am transitioning to vegan and I have been exploring new recipes, especially having a toddler with allergies and sensitivities, along with a picky teen who doesn’t get excited about change. Well let me tell you, I made these pancakes and my teenager is begging for more! Thank you so much!!
Isa
This is by far my favorite vegan pancake recipe! The pancakes always turn out super light and fluffy! Thank you so much for this recipe!
Kelly Roenicke
I’m so happy you love them! Thank you for letting me know!
Meghan
How many pancakes are equivalent to 1 serving, is it 1 pancake?
Kelly Roenicke
Yes, nutrition facts are for one pancake.
Kiera
Hi! These pancakes were amazingly thick, however, with the amount of baking powder made is so bitter and it wasn’t very nice. Had to throw the batch away. What can you do to minimise this? I used sweetener and that didn’t work. Otherwise, thanks for the recipe!
Kelly Roenicke
What brand of baking powder did you use? How old was it? I have not had this issue with fresh baking powder. I have used Featherweight brand as well as Clabber Girl.
Lillian
These pancakes are so good that every time my friend comes over she won’t let up badgering me to make them.
Sean
I am not someone who typically writes on posts like this but I have to for this one. I have been frustrated and let down by a lot of vegan pancake recipes that claim to be fluffy or light. All recipes I have seen say to add baking soda and vinegar to make it fluffy but it does not work well for me. The pancakes end up flat and the vinegary taste ruins it for me. Glad to see that some extra baking powder does the trick. These were so good and fluffy. Definitely my go to recipe from now on!
Kelly Roenicke
I’m happy these were a hit!
Kim
These were to die for! Thank you for this amazing recipe. My 2 year old is allergic to peanuts and eggs, and this is now a family favorite for all of us! These are hands down the best vegan pancakes we have tried…light, fluffy and even my skeptical husband agreed. Thank you!
TRINA
I add about about a tbs of lemon juice and this becomes the best vegan pancake recipe ever.
Trina
Best vegan pancakes I’ve ever made. The only change I made was to add a tablespoon of lemon juice. Thanks for the great recipe.
Abby
This is my favorite pancake recipe, I added chocolate chips and mine turned out amazing😍
Rachel
Very simple recipe for a quick breakfast/brunch in a pinch. I wouldn’t describe mine as “fluffy” but they were tasty. Have so far had no success with fluffy vegan baking (and I’ve tried a number of recipes) so still trying to figure out what I’m doing wrong.
This recipe is on my rotation now and looking forward to adding other ingredients such as lemon zest and berries (as suggested by another commenter)! Thanks so much!
Kelly Roenicke
What brand of baking powder are you using?
Lauren
Delicious! This will now be my go to pancake recipe. They were so light and fluffy.