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.
Morgan
These were incredible! My mom and I made them this morning and they were so light and airy. I prefer these to any non-began pancakes I’ve ever made!
Niki Williams
Me too! :)
Vanessa
Hi, will using regular white sugar make a difference?
Rita
How many pancakes equal one serving?
Jessica
We love these pancakes! I make them with unsweetened coconut milk from a carton. Do you have any thoughts on how they would turn out using canned coconut milk?
Kelly Roenicke
I haven’t tried that, but I think they would be richer and have a strong coconut flavor.
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!