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.
Elizabeth
So fluffy and light! Yummy! Yummy! Yummy! (I added cinnamon and chocolate chips.) 😋
Colleen
I firmly believe that breakfast is the best meal and we should eat it 3 times a day! Haha! I’m not vegan, but I enjoy eating vegetarian and vegan options. This recipe looks good! I’ll have to give this a go sometime soon :)
Romy
Will gluten free flour work? My batter doesn’t seem to be rising.
Emily
These pancakes are delicious!! With jam or sirop they taste gorgeous ;-)
The cooking time was a bit quicker for the second pan! I convinced my sceptic family!! Thanks
Luella
Would soy milk work for this recipe? And would adding mashed bananas change it dramatically or would that work?
Kelly Roenicke
Soy will work. If you want to add bananas, just add about 1/3 cup mashed banana. That should be fine!
Hanna B.
This is our go-to pancake recipie and has been for years! The pancakes are almost effortless to make, and most importantly, they’re DELICIOUS. Thank you for sharing!
Karen
This is a yummy recipe. Thanks!
Gilda
Hello,
Is the batter supposed to expand on it’s oen, or do I flatten with a spatula?
Thanks
Kelly Roenicke
The batter will rise on its own in the bowl, and then you will just use the spatula to flip the pancakes in the pan.
Ninie
I recommand 100% this recipe! I served those pancakes several times to different non-vegan friends, and no one could tell the difference. This is my pancake recipe forever. thanks!
Amelie
yummyyummyyummy. I added cinnamon and apples and used soy-rice-milk, they ended up being perfectly fluffy. Thank you for making my morning!
Sonya
Perfect recipe. I used integral spelt flour. The pancakes were still fluffy..
Thanks for a great recipe.
hangry
I followed the recipe exactly. I let it rise and it looked great in the bowl… But it turned out to be a watery mess that couldn’t turn into a solid form and turned into a burnt crisp on the pan instead.
Molly Goettl
Made these exactly as instructed. Let the batter rise 5 mins and used vanilla soy. Yum!! Next I’m gonna try with gf flour. Thanks for the yummy recipe!
Kelly Roenicke
So glad you liked them!
Wendy Pappas
Thank You my daughter is vegan and I have trying to find recipies that are easy and that we all enjoy. This was easy and delicious.
Kelly Roenicke
I’m so happy you liked it!
Elizabeth
So good! I don’t think my husband had a clue they weren’t our regular recipe!
Kelly Roenicke
Yay! So happy you liked it!
Carmela LaCommare
Omg amazing! The best I have made and now my go to! I made extra to freeze!
Kelly Roenicke
So happy to hear this!
Potato
As a teen in a household with a mom that eats practically nothing but butter, meat, and egg, I realized I don’t have a vegan butter available, and so I decided to use olive oil. A BIG mistake. The pancakes stuck to the pan and crumbled as I attempted to flip them. My pancakes looked like a city of Japan after a tsunami. I also made waaaay too many pancakes so now I have a bunch of vegan crumbly pancakes that nobody else wants to eat so I guess this is my breakfast for the next few days. Granted, they still taste fluffy and delicious, so I don’t mind. But a warning! Do not use oil as a non-stick agent for the pan when cooking pancakes! They will get maimed!
Tiffany Richards
Can you make these pancakes with a gluten free flour rather than the white spelt flour?
Kelly Roenicke
I haven’t tried that, but if you read the comments, I think a few people have tried it.
Andrea
These were absolutely delicious! I taught my children to make them also, our entire family… (including the fur babies) We will never go back to buying any store pre-made boxed versions!!! Anyone who hasn’t tried making a from scratch pancake needs to try this recipe. I’ve tried others, and this one tops them all, what is even better is that they are vegan! It has been a challenge to find comparable or better versions. The only question I have is how long can you keep stores in the refrigerator?
Kelly Roenicke
These don’t last too long at our house, but I would think about four days in the refrigerator. You could also freeze these! So glad you liked this recipe.
Laura
The first few wouldn’t brown as nice as yours but they really are Great, thank you! My son is allergic to on, milk, and eggs. It’s tough to find a pancake recipe that doesn’t need egg and still fluffy:) we love it!