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.
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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.
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)
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.
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.
More Vegan Pancake Recipes
Disclosure: This post contains affiliate links.
Recipe
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!
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).
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Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
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Flip pancakes and continue to cook until done, about 3 more minutes.
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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.
adapted from this recipe.
Grace
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 :)
Kelly Roenicke
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.
Koko
Just like non-vegan pancakes! Delicious!
Kelly Roenicke
So glad you like them! Thank you!
Emma
How many pancakes is a serving? And what size should they be?
Kelly Roenicke
One large pancake or two small ones, depending on how you make them.
Marylegs
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?
Kelly Roenicke
That’s one pancake!
Katherine Howell
How many calories are in this recipe?
Thanks!
Kelly Roenicke
I just updated the post to include nutrition info! :)
Alysia
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.
Kelly Roenicke
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.
Chelsea
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.
Kelly Roenicke
Yay, so glad to hear that, thanks for letting me know!
Chandler
Coconut or brown rice flour okay?
Kristen
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.
Kelly Roenicke
This recipe will not work with coconut flour. Spelt flour or all purpose flour will work well.
Trisha
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!
Alessia
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 ♥
Kelly Roenicke
Glad you liked them! Thank you for letting me know!
Angela
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.
Kelly Roenicke
So glad you like these! We love them here, too!
Natasha
I love these pancakes. I make every other weekend and generally use almond milk.
Thanks for this recipe! Best vegan pancake by far!
toast
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 :)
Tina Kovas
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!!!
Kelly Roenicke
So glad you loved them!
Vera
How much butter do I put in the pan for pancakes? Sorry, but I never make pancakes. Thanks for the recipe.
Kelly Roenicke
I would do about 2 tablespoons.
Tiffany
So freaking good. I always come back to this recipe. I’m about to make some for me and my hubby right now.
Kelly Roenicke
Happy to hear that you love it! Thanks for letting me know!
Lani
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!!!! ?
Kelly Roenicke
Yay! So glad you love them! Thank you for letting me know!
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!
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!
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!