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.
Pam
Amazing!
Marko Madrazo
Is it okay not to use oil?
Kelly Roenicke
It might be a little heavier texture, but I haven’t tried it. Let me know if you do!
Adam Dyer
Light and fluffy as promised. These look great and taste great. Nice vegan option as vegan pancakes aren’t always the best! My picky vegan daughter had seconds as did my omnivorous son.
Make sure to read the directions….I made these before having my coffee on a Saturday morning and used baking soda instead of baking powder. Big mistake- they looked great but tasted bad!
So read the directions, and make sure to let them sit for at least 5 minutes so they can rise to fluffiness.
Very good – and a great value compared to the pre-made vegan pancake options.
Kelly Roenicke
Thank you! So happy you liked these. Yes, baking soda would be a bad surprise! Sorry that happened!
Ashleigh
These are actually the best vegan pancakes ever. Thanks so much! ?
Kelly Roenicke
So glad you like them!
Sheena
These were absolutely amazing. So fluffy and yummy!!! Thank you.
Ann
Made your recipe but skipped the “milk” and substituted water. However, the amount of baking powder is quite a lot, perhaps tsp not tbsp?
Kelly Roenicke
No, that’s correct! You do need a large amount of baking powder to get these to be fluffy!
Kristina
These were wonderful! I changed things up a bit to add a little more nutrition/flavor: I replaced 1/2 of the all purpose flour (I did not have spelt on hand) with flaxseed meal. I omitted 1 Tblsp of the oil and all of the sugar and in its place I added 3 Tblsp of cinnamon apple butter. Definitely a keeper! Thank you!
Kelly Roenicke
So glad they worked for you! Cinnamon apple butter sounds great!
Madison
Thanks I made these and they were fantastic :)
Yolanda
these were so delicious and fluffy, the best vegan pancakes i’ve ever tried! thank you!
Kelly Roenicke
Yay! So glad you love them. THanks for letting me know!
Miranda
Loved these! Not too sweet and not too savoury either. Light, fluffy, and delicious!
Britney Hopkins
My carnivorous boyfriend is always dogging my love for vegan food ?. I used your recipe as a base, added roasted cinnamon and a smidge of vanilla extract, and he was floored. We both agree, best pancakes ever!? So happy. Now he can shut up ?.
Kelly Roenicke
Yay! So glad you BOTH loved this recipe! :)
Tonya
These were absolutely perfect! My kids devoured them! Thanks for the amazing recipe it has replaced my old one! ♡
Kelly Roenicke
Wonderful! Thanks for letting me know!! :)
Felicity
I can’t believe how well these worked out, surprisingly similar to normal pancakes! Very happy :)
I had a few following the recipe above, and they worked well, then added a bit more milk to make them resemble crepes more rather American style pancakes and it turned out just as good. Thank you!
Kelly Roenicke
So happy you liked them! :)
Frank
These pancakes look absolutely amazing! I like the fact that you used coconut milk and spelt flour. Excellent recipe. Thank you
Freya
These look insanely good – I want to dive right in! Keeping this bookmarked for pancake day!! Thanks :)
Kimberly
Instead of the sugar can I substitute with agave? And if I did will it make a change of the batter?
Kelly Roenicke
I have never tried it, if you do, let me know!
Delores
Hi Kelly, Random comment but do you have an Instagram acct?
Kelly Roenicke
Yes, I am @prettybeeblog on Instagram.
Halle
I’ve never commented on a recipe before, but I just need to say this. I’ve made/ eaten a LOT of pancakes in my day and these are hands down the best I’ve ever had/made. Taste reminds me exactly of the bisquick pancake mix I used to have as a kid. And the gact they are vegan is an added bonus! Thank you!!!
Halle
the *fact (woops)
Kelly Roenicke
I’m so happy to hear that, thank you for letting me know!
Meri Chung
Just made with whole wheat and white flour mix. They were perfect!!!! Exactly the recipe we have been looking for. I know pausing to let the baking powder do it’s activation made the difference. I did have to add more liquid but I loved it. Kids loved it. Thank you.
Kelly Roenicke
So glad you liked this recipe, thank you for letting me know!
Dana
Made these with vanilla almond milk & vegetable oil & they turned out really well! Yummy!
Claire bear
Thanks for the recipe! Only thing I did change was 2 c of non dairy milk but other than that it was delicious! I really missed light and fluffy pancakes ?
Kelly Roenicke
So glad you liked this recipe, thank you for telling me! :)