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.
Lea
Just found out I’m allergic to diary and so this was my first time trying diary free pancakes and they were the BEST! Better than anything I ever tasted before!
Kelly Roenicke
Yay! So glad you liked these! Thanks for letting me know!
Nyaki
Yummy! Thanks for a great vegan recipe! I’m standing by mu stove making these for he second time simca I discovered this recipe last week! Keep it up, love light and blessing from Johannesburg!
Kelly Roenicke
So glad to hear that! Thank you for letting me know!
Aarin
I’m not sure what I did wrong. The pancake batter was very runny and came out very flat. They were also raw in the middle after 8 minutes on the pan. Is it really 1 1/2 cups almond milk? Seems like a lot.
I had to throw out my batch and make regular pancakes :(
Kelly Roenicke
I’m sorry that happened. Is your baking powder old? What type of flour did you use?
Erica
Great recipe!! So delicious and light!!! Thanks for sharing.
Kelly Roenicke
So glad this worked for you! Thank you for letting me know!
Niki Williams
Hands down, one of the best vegan pancake recipes out here! I made these pancakes this morning and they were amazing!!! Thank you so much for sharing. I have been experimenting with various vegan pancake mixes for quite some time, however none of them provided the light and fluffy deliciousness of this recipe. I love vegan “buttermilk” pancakes, so I added apple cider vinegar to the wet ingredients and some vanilla extract…PERFECTION:)
Kelly Roenicke
So glad this worked for you! Thank you for letting me know!
Tina
This is the best vegan pancake recipe I’ve tried! Perfectly fluffy :)
Kelly Roenicke
Yay! I’m glad you liked these! Thanks for letting me know!
Luv
These pancakes were the flattest pancakes I’ve ever made.
Coco
PERFECT!!!!
Kelly Roenicke
So glad you love these! Thanks for letting me know!
Coco
Great recipe! I will always be using this one!
Kelly Roenicke
So glad you love these! Thanks for letting me know!
Gabe
One of the better vegan pancake recipes I’ve tried! Personally, I left out the sugar as I think it’s enough to just have maple syrup on top. I I also subbed the canola oil for coconut oil. (This recipe cut in half is more than enough for one person!)
Kelly Roenicke
So glad you love these! Thanks for letting me know!
Tjasa
This recipe looks so good! I’m gonna make it tomorrow for breakfast. :)
Kelly Roenicke
I hope you love it!
Makena
My new go to pancake recipe. Absolutely amazing!
Kelly Roenicke
I’m so glad to hear that! Thanks for letting me know!
Christine Staib
I make these all the time for my family. They are delicious! Thanks for sharing your recipe!❤️
Kelly Roenicke
Yay! So glad you love them! Thanks for letting me know!
Holly Hodge
Thank you soooo much for this recipe!!!! Being vegan just got that much better!
Autumn Hands
The batter is VERY THICK, is this normal?
Kelly Roenicke
It should still be spoonable…if it isn’t add a bit more liquid.
Vanessa
This recipe is my go to pancake recipe! It works with whole wheat flour. I’ve also added lemon zest and blueberries to the batter and it’s delicious. In addition, if you use a non stick pan, you can skip the added oil for an oil free version. Thanks for the recipe. This is used weekly in my home.
Keeta
I have the same pan but these cakes stuck and crumbled when I tried turning them. When I added milk it rose immediately… Any ideas?
Kelly Roenicke
It should rise immediately when you add liquid, so that sounds right. I am wondering if maybe you needed more buttery spread to grease the pan.
Amber
I made these using water, extra virgin olive oil and 1/3rd of the sugar and added 2 mashed bananas and they were divine. Thank you for this tasty and flexible recipe. :)
Kelly Roenicke
Yay, so glad you liked them! Thanks for letting me know!
Adam
Awesome and vegan….I was shocked how tasty they are! My kids love them!!! Thank you for sharing this Kelly :))
Kelly Roenicke
Yay, so glad you liked them! Thanks for letting me know!
Dena
These were so good! My kids gobbled them up!
Kelly Roenicke
Yay, so happy to hear that! Thank you for letting me know!
Allison P.
Tried these pancakes today… my husband and I a newly vegan (less than a week). I’m trying to convince him by making our favorite meals, just vegan friendly. He loves “brinner” and his birthday is tomorrow so it was only right that we had his favorite breakfast meal for dinner. I did a combo of these pancakes and your vegan chocolate chip & banana pancakes just minus the bananas. We doubled the ingredients, added cinnamon to the entire batter and added chocolate chip to certain pancakes as they were cooking. LOVED THEM! I’m not a pancake eater, but I am now. =)