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.
Mary Robicheaux
Made these a little bit ago and they’re delicious! I’m just wondering how much batter did you use for 1 pancake? Like 1/4 cup, 1/3 cup? This might be somewhere in the recipe but I can’t find it.
Kelly Roenicke
I would guess about 1/4 cup or so!
Janis
Wow, these are so delicious, can’t tell them from non vegan one, thank you so much
BriAnna B
Delicious!
Instead of using all flour, I threw in some vegan chocolate protein powder. 😋
Kelly Roenicke
Sounds like a great substitution!
Lena
Absolutely loved this recipe! And so did my non-vegan family!
Modification: I used 1.5 cups of unsweetened coconut milk (canned) as you’d mentioned in the recipe, but added a half cup of almond milk, as the batter was a little thick. I also added half a cup of currants for a bit more sweetness, and they were good to go! The coconut milk gave it an amazing rich texture and taste.
I just started cooking vegan meals. It’s great to have another addition to my growing list of vegan recipes.
Thank you Kelly! :)
Cardel Campbell
This recipe and instructions was so easy didn’t know making vegan pancakes was so simple my family loves it and can’t get enough of it I myself loves it thank you so much look forward for more vegan recipes from you ??
Kristy
Made a double batch for a work party today and they were the bomb! Everyone loved them! Definitely pinning this recipe ?
Hannah
I tried this recipe the other day for my fiancee’s birthday and it was AMAZING. Pancakes are one of the things I’ve missed the most since going vegan and none of the previous recipes I’ve tried have come anywhere close to tasting authentic but these are sublime and come out exactly how I like them. they have the taste and texture of regular pancakes and have that great crispy edge that I love. Highly recommend.
Kelly Roenicke
I’m so happy you liked these! Thanks for telling me!
Roberta Aguilar
Can these be made a day ahead and warmed in chaffing dish for a Brunch? Will they stay fluffy?
Kelly Roenicke
I think the quality is best immediately, but we do usually have leftovers and eat them the next morning, and they are still good.
Nancy
I see that others have tried to make these gluten free. I wonder if you have tried or will be trying also to make them GF?
Kelly Roenicke
I do have a chocolate chip GF pancake recipe here: https://theprettybee.com/gluten-free-vegan-chocolate-chip-banana-pancakes/
Gayle
Excellent result as written….thank you.
Gizz
What can I use to substitute the oil,,I’m trying to stay away from oils..ty!
Kelly Roenicke
Try applesauce!
Shivani
These are the best pancakes I have ever had. They’re so light and fluffy and really satisfying. Great breakfast when for those lazy days at home.
Anna
We have made these a feeling times now, and we usually halve the sugar, use melted vegan becel instead of oil, and add a cap full of vanilla extract. They are seriously the best. Our vegan dog goes crazy for them too.
Michelle
Oh my goodness!! I wish I could have gotten a video of my face when I took a bite of these pancakes. So good! When I first became Vegan I had tried other pancake recipes and did not like any of them and came to the conclusion I wouldn’t have pancakes again.. well this recipe is amazing! These pancakes were fluffy just the way I like them. Thank you so much for sharing this recipe! You have a happy vegan over here! Also, I substituted the oil for coconut oil, used vanilla almond milk and added 1/2 teaspoon of vanilla extract! Perfect! I will definitely reccomend this recipe to my friends and family!
Tracy
These look so good, but I also need wheat free and rice free. So many gluten-free recipes include white or brown rice flour and that makes it so hard to find good recipes.
Ashley
It says 174 calories per serving but what is a serving one pancake? Thanks!
Susan
My go-to recipe. LOVE how fluffy they Are! It’s seriously a perfect pancake recipe. When I want to get alittle fancy I just add some nutmeg, cinnamon and ginger!
Avery
Can you swap canola oil for coconut oil? Thanks!
Ashley
Although these were so good without they were AMAAAAZING when I mashed a banana into the mix before making. Vegan banana pancakes you can’t beat it. THank you forthe recipe!
Lorena Lopez
These are always a breakfast request from our kids on the weekends. I sooo missed pancakes when we became vegan. We tried a recipe before finding yours and they were terrible. The kids were not so happy!! I think we have now vindicated ourselves with this recipe?