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.
Haydee
I just made these and they are WONDERFUL. I replaced 3 tbsp of oil with 3 tbsp of apple sauce and they came out perfect. Thank yo so much for this recipe. Its a keeper!
Kelly Roenicke
So happy to hear you liked this recipe, thank you for letting me know!
Maria Koutsogiannis
Yum! Saving these for later to add to my weekend breakfast menu :D
Kelly Roenicke
I hope you love them!
Mackenzie Pena
I’ve tried so many vegan gf recipes & this is by far the yummiest! My 1 yr old has cmpa & many other food allergies so this is so appreciated!!! ❤️❤️ She ate her pancake so fast and was so happy it made my heart full!
Victoria Tallarico
Legit my husband and I make these pancakes every weekend!!! The BEST vegan pancakes- and could be the best pancakes we both have ever eaten.
Thank you!!!!
Kelly Roenicke
So glad you love these! Thank you for letting me know!
Janelyn Gutierrez
Just made this. I’m a big pancake eater, but trying to transition to vegan. I’m pretty picky about my pancakes. This was actually quick and easy. I love coconut so I added a little unsweetened coconut, cinnamon and soy protein. I would recommend this recipe.
Kelly Roenicke
So glad you loved these! Thanks for letting me know!
Tayla
These are the fluffiest pancakes I’ve eaten!
Kelly Roenicke
Yay! So happy to hea that!
Kamini Rae
Hi Kelly, do you know how far in advance the batter can be made?
Kelly Roenicke
It can’t be made in advance, because the chemical reaction is what makes these pancakes fluffy. The batter will deflate if left to sit too long.
M.H.
I NEVER leave comments. But I had to compliment you on this recipe. These are THE best pancakes!!! So light and tasty. Thank you. I’ve been vegan for a few months and I have tried numerous recipes. These are better than pancakes made with eggs and dairy.
Kelly Roenicke
So glad you like them! Thanks for letting me know! :)
Rozina
Hi I made these today and your recipe was fabulous!!! I’ve taken a conscious decision to become vegan and these pancakes were better than the ones using eggs. Thank you so much for sharing ?
Kelly Roenicke
So glad you liked it! Thanks for letting me know!
Kale Bernhard
Delish! These were perfectly fluffy and so easy to make! I added 1/2 tbsp of fresh lemon juice and 1 tsp of pure vanilla extract (my little secret to melt in your mouth pancakes)
Kelly Roenicke
So glad you liked it! Thanks for letting me know!
Jessica
I made these on Thursday and they were delicious! These are the easiest and best tasting vegan pancakes that I have tried. I’m going to make them again today for New Years brunch.
Kelly Roenicke
So glad you liked them! Thanks for letting me know!
Olivia Mason
My gosh, these were the best pancakes!!! Made them for my husband and I on Christmas Eve, and they were so incredibly light and fluffy even though I was sure I’d over-mixed the batter! Thank you for this recipe: I am sharing it right now and will be making it for years to come!
fanny
hey, is that much oil necessary? what does oil do for the pancakes? thanks!
Kelly Roenicke
It helps them stay light and fluffy, not heavy.
Jessica
Oh me oh my! These are AMAZING! Ive tried pancake recipes for over 2 years…..since going vegan…….and these are by far the best!! Make sure you let them rise for the 5 minutes like the recipe says and your golden. My nonvegan family loved them just as much as me. Thank you so much for this recipe!
Kelly Roenicke
So happy you like them, thanks for letting me know!
Andy
I made 3 batches this morning. I did some plan & others flavored but they were all so good. I was worried when cooking them because they were so fluffy but they did cook all the way through.
Kelly Roenicke
So glad you liked it! Thanks for letting me know!
Deb
Hi Kelly,
I’m interested in trying your pancake recipe however I’m wondering if you have ideas for substitute ingredients.
My family has allergies to gluten, spelt, eggs, cane sugar, coconut and dairy (plus a few others).
If I make your pancakes with gf flour and almond milk should I add an acid like cream of tartar??? I don’t want the batter to seize on me. So challenged…
Kelly Roenicke
If you scroll through the comments, I believe there are a few people who have tried this recipe with gluten free flour. You may want to read what they did. I haven’t made them with gluten free flour, so I’m not sure what the best blend is.
Summer
I’m not a vegan but this recipe is really good.
why
My batter turns out too thick :(
Deanna
Could i use Olive oil instead?
Melissa
These look absolutely delicious! Wondering if I could use cassava flour instead? Thoughts? Can’t wait to try!
Kelly Roenicke
Thank you! I have never tried that, so I don’t know. If you try it, let me know how it goes!