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Home » Breakfast » Light and Fluffy Vegan Pancakes.

Light and Fluffy Vegan Pancakes.

Jan 25, 2014 · Modified: Feb 1, 2022 by Kelly Roenicke · 360 Comments

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easy pancake recipe

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.

stack of vegan pancakes with syrup

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.

vegan pancakes on a blue plate
Jump to:
  • Pancakes for Vegans
  • Ingredients
  • Step by Step Instructions
  • The Secret Ingredient
  • Oil Free Option
  • Tips for Success
  • Substitutions
  • FAQs
  • More Vegan Pancake Recipes
  • Recipe

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.

Once you master this classic recipe, you may like to try my fluffy vegan banana pancakes, vegan pumpkin chocolate chip pancakes, or light and fluffy vegan waffles.

Ingredients

  • Flour
  • Baking Powder
  • Sugar
  • Oil or Melted Vegan Buttery Spread
  • Non-Dairy Milk or Water

Step by Step Instructions

1. Place the dry ingredients in a large bowl.

dry pancake ingredients in a bowl

2. Add the wet ingredients.

pancake batter ingredients in a bowl

3. Stir the batter and let it sit for 5 minutes so it can rise.

vegan pancake batter waiting to rise

4. After 5 minutes, the batter will be very puffy, like this:

vegan pancake batter after rising

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.

vegan pancakes in pan before flipping

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.

vegan pancakes after flipping

7. Serve with more vegan buttery spread and maple syrup.

stack of vegan pancakes with 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.

featherweight baking powder

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)

Substitutions

  • 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.
fluffy vegan pancakes with buttery spread on a blue plate

FAQs

Can these be made gluten free?

I haven’t tried that, although if you look through the comments, you will see that some people have tried it with success.

What if my pancakes are flat?

It could be that your baking powder is old. Make sure you use fresh baking powder for best results.

Is that the correct amount of baking powder?

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

  • Apple Cinnamon Pancakes
  • Classic Chocolate Chip Pancakes
  • Vegan Blueberry Pancakes
freshly made vegan pancakes

Disclosure: This post contains affiliate links.

Recipe

light fluffy vegan pancakes
4.88 from 153 votes
Print

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!

Course Breakfast
Cuisine Dairy Free, Egg Free, vegan.
Keyword easy, fluffy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 pancakes
Calories 174 kcal
Author Kelly Roenicke

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
US Customary – Metric

Instructions

  1. Mix dry ingredients in a large bowl.
  2. Add wet ingredients, and let rise for about five minutes.
  3. 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).
  4. Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
  5. Flip pancakes and continue to cook until done, about 3 more minutes.
  6. Serve with vegan buttery spread and syrup, or desired fruit topping.

Recipe Notes

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.

Nutrition Facts
Light and Fluffy Vegan Pancakes.
Amount per Serving
Calories
174
% Daily Value*
Fat
 
6
g
9
%
Sodium
 
61
mg
3
%
Potassium
 
283
mg
8
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
95
IU
2
%
Calcium
 
154
mg
15
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

adapted from this recipe.

Related

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Filed Under: Breakfast, Dairy Free, food, Nut Free, Recipes, Vegan Tagged With: 30 minutes or less, Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Grace

    July 27, 2017 at 8:54 pm

    4 stars
    I used buckwheat flour, and use coconut cream. I find the taste is too coconuty … I love the texture though! I will definitely make this again, but instead I will use prob soy milk/almond milk next time. The coconut flavour is too rich here I find :)

    Reply
    • Kelly Roenicke

      July 31, 2017 at 9:55 pm

      Yes, canned coconut milk or cream does have a really strong taste. I do use unsweetened coconut milk beverage from So Delicious and find it is a neutral flavor.

      Reply
  2. Koko

    July 17, 2017 at 11:38 pm

    5 stars
    Just like non-vegan pancakes! Delicious!

    Reply
    • Kelly Roenicke

      July 24, 2017 at 11:47 am

      So glad you like them! Thank you!

      Reply
  3. Emma

    July 08, 2017 at 8:27 pm

    4 stars
    How many pancakes is a serving? And what size should they be?

    Reply
    • Kelly Roenicke

      July 16, 2017 at 6:36 pm

      One large pancake or two small ones, depending on how you make them.

      Reply
  4. Marylegs

    July 01, 2017 at 4:57 am

    Hello, I was wondering if you could tell me does te serving that has 174 calories include all 8 pancakes or one pancake has 174 calorues?
    Hope you reply quickly?

    Reply
    • Kelly Roenicke

      July 03, 2017 at 9:04 am

      That’s one pancake!

      Reply
  5. Katherine Howell

    June 20, 2017 at 9:30 am

    How many calories are in this recipe?

    Thanks!

    Reply
    • Kelly Roenicke

      June 21, 2017 at 4:13 pm

      I just updated the post to include nutrition info! :)

      Reply
      • Alysia

        July 15, 2017 at 1:17 am

        4 stars
        Curious what is considered as 1 serving? Approximate grams per
        serving for your recipe? Would be helpful.

        Also, what is a lower fat alternative to canola oil? I’ve used bananas as that gooey-binder in most pancake recipes over the years but they don’t rise and I’m guessing this ingredient is to blame.

        Reply
        • Kelly Roenicke

          July 16, 2017 at 6:18 pm

          A serving would be two small pancakes, or one large one. This recipe does need oil, so I don’t have an alternative. Coconut oil would work, but it isn’t low fat.

          Reply
  6. Chelsea

    June 04, 2017 at 11:14 am

    5 stars
    Thanks so much for this recipe! My daughter has a bunch of food allergies and has never been a breakfast person. We made these last weekend and she’s eaten them almost everyday since. Such an easy recipe with ingredients that I already have on hand.

    Reply
    • Kelly Roenicke

      June 09, 2017 at 10:17 am

      Yay, so glad to hear that, thanks for letting me know!

      Reply
  7. Chandler

    May 31, 2017 at 4:44 am

    Coconut or brown rice flour okay?

    Reply
    • Kristen

      December 07, 2019 at 8:35 am

      I used coconut flour and the entire batter seized up. I had to add a cup of water and another 3/4 cup of almond milk.
      The batter is grainy and weird. I haven’t made them yet, but I have low expectations since I had to add almost triple the amount of liquid the recipe calls for.

      Reply
      • Kelly Roenicke

        December 17, 2019 at 12:49 am

        This recipe will not work with coconut flour. Spelt flour or all purpose flour will work well.

        Reply
  8. Trisha

    May 17, 2017 at 10:18 am

    5 stars
    These are so great! My daughter is allergic to dairy and eggs, so I am always trying new vegan pancake recipes and this one has been the best one so far! Can’t wait to change things up by adding blueberries, strawberries, chocolate chips, etc. Thanks again!

    Reply
  9. Alessia

    May 07, 2017 at 5:04 am

    5 stars
    I just tried them and they are wonderful! I used whole wheat flour and I didn’t had to change anything. I added some cinnamon and vanilla – really amazed by this easy recipe…and I’m one that can mess up the easiest recipe possible!
    Thank you ♥

    Reply
    • Kelly Roenicke

      May 16, 2017 at 12:01 pm

      Glad you liked them! Thank you for letting me know!

      Reply
  10. Angela

    April 22, 2017 at 9:43 am

    5 stars
    I have 30+ food allergies. They are all new to me. I am always trying to find a recipe that tastes like “normal” food. I give these 5 ⭐️?⭐️?⭐️.
    These make the BEST pancakes. I used almond milk and coconut oil. Added real vanilla and wild blueberries. Turned out so fluffy, light and beautiful. Better than even my old pancake recipe. Please try and prettybee, thank-you so much for this recipe.

    Reply
    • Kelly Roenicke

      April 27, 2017 at 1:36 pm

      So glad you like these! We love them here, too!

      Reply
  11. Natasha

    April 07, 2017 at 10:25 pm

    5 stars
    I love these pancakes. I make every other weekend and generally use almond milk.
    Thanks for this recipe! Best vegan pancake by far!

    Reply
  12. toast

    April 07, 2017 at 11:37 am

    5 stars
    my roommate and I are being vegan for the month of April, so we decided to try these. they are AMAZING! even better than regular pancakes! we will definitely keep making them even after the month is over. thank you so much for posting :)

    Reply
  13. Tina Kovas

    March 25, 2017 at 8:18 pm

    5 stars
    Made this recipe today and the pancakes were so delicious!!! I followed the recipe and I used all purpose flour, vanilla almond milk, and coconut oil. Deeeellliisshh!!! Thank you!!!

    Reply
    • Kelly Roenicke

      March 29, 2017 at 8:51 pm

      So glad you loved them!

      Reply
  14. Vera

    March 19, 2017 at 12:41 pm

    5 stars
    How much butter do I put in the pan for pancakes? Sorry, but I never make pancakes. Thanks for the recipe.

    Reply
    • Kelly Roenicke

      March 19, 2017 at 1:11 pm

      I would do about 2 tablespoons.

      Reply
  15. Tiffany

    March 17, 2017 at 9:40 am

    5 stars
    So freaking good. I always come back to this recipe. I’m about to make some for me and my hubby right now.

    Reply
    • Kelly Roenicke

      March 19, 2017 at 10:01 am

      Happy to hear that you love it! Thanks for letting me know!

      Reply
  16. Lani

    March 05, 2017 at 12:49 pm

    This is THE best vegan pancake! I have made so many recipes and they are never quite right. Thank you so much for this!!!! Our weekend mornings (and some weekday dinners) are now complete!!!! ?

    Reply
    • Kelly Roenicke

      March 11, 2017 at 8:13 pm

      Yay! So glad you love them! Thank you for letting me know!

      Reply
  17. Mariana

    March 01, 2017 at 4:37 am

    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

    Reply
    • Kelly Roenicke

      March 04, 2017 at 10:25 pm

      Yay! So glad you liked them, thank you for letting me know!

      Reply
  18. Nora

    January 27, 2017 at 12:09 am

    5 stars
    This looks amazing! But I wondering if u could substitute vegan butter with coconut oil?

    Reply
    • Kelly Roenicke

      January 28, 2017 at 1:46 pm

      I think that would work, but I haven’t tried it. Let me know if you do!

      Reply
    • Angela

      April 22, 2017 at 9:47 am

      Yes, you can. Butter works well.

      Reply
  19. A pancake lover from France

    January 17, 2017 at 4:04 pm

    5 stars
    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

    Reply
    • Kelly Roenicke

      January 17, 2017 at 11:52 pm

      So glad you liked them! Thank you for letting me know! :)

      Reply
  20. Ursula

    January 02, 2017 at 12:03 pm

    5 stars
    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!

    Reply
    • Kelly Roenicke

      January 04, 2017 at 7:50 pm

      So glad you like these! They are our favorite as well. Thanks for letting me know!

      Reply
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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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