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.
Kristen
My pancakes turned out a bit grainy, any remedy for this? I used the spelt flour indicated in the recipe!
Toni
Good recipe! I know there is a good reason for the amount of baking powder, but I just can’t stand the after taste from it. I find anything over 1tbsp in a pancake recipe is guaranteed to leave that metallic after taste in your mouth. Next time I won’t use the full amount, having less fluffiness is a fair trade off for a much better tasting pancake. This does not mean the recipe isn’t GOOD, it’s just a preference.
Andrea
These are absolutely perfect! I used olive oil instead of coconut oil, put about a 1/8 cup more of sweetened vanilla almond milk (I like the batter a little runny for crispier edges), a 1/4 teaspoon salt, and 1 extra tablespoon of sugar. Fried with olive oil, and make dollar cakes – they were delicious! Thanks so much for the recipe, I was totally out of Bisquick!
Kelly Roenicke
I’m so happy you liked them! Thanks for letting me know!
Antonio Dei Svaldi
WOW! they were amazing
Jessica
These were yummy, I omitted the refined sugar and used a mashed ripe banana and tsp of raw honey. Came out good!
Zoe
These were delicious! I made them this morning for my husband and kids. We all loved them! I doubled the recipe and used powdered coconut milk and canola oil. They were fluffy and tasted extremely nice with maple syrup.
Tana
These were by far the BEST pancakes I have ever had. What a fantastic recipe. So light and fluffy and oh so delicious!! Thank you so much.
Agnes
Hi, pancakes are so, so yummy! Thank you so much for that recipe! Best wishes form Poland, the central Europe :-)
Kelly Roenicke
I’m so happy you liked them! Thanks for letting me know!
Hannah
This is a perfect vegan recipe, so so yummy 😋
Shannon
Yum ! I’ve tried heaps of different vegan pancake recipe but this is my fave ! I used coconut sugar as I didn’t have cane sugar , and worked great . This will now be my go to pancake recipe . Thankyou !
Adam
Easy to make, easy to cook, great to eat. If not wanting with syrup I add chocolate or blueberries to the pancakes early in the fry.
Andrew
Absolutely delicious!!!
Levi
I used oat milk and added some lime juice. I also replaced the cane sugar with honey because I didn’t have any sugar. they came out absolutely amazing! very fluffy and great texture. thanks for the recipe!!
Jill
Can you refrigerate left over batter for the next day? Or can you freeze leftover pancakes?
Toni
Just from my own experience, once the chemical reactions of baking powder and sugars etc have occurred when mixed with liquid, the batter won’t be the same if kept for an extended period of time. It will flatten out, so to speak. I’d try freezing pancakes vs keeping batter, and see how they turn out. If you’re thinking of ways to prep ahead, maybe make up the dry mix and wet mix separately, and store separately, ready to put together at the drop of a hat :)
Kerreena
My family loved this. I added a little vanilla extract. Used almond milk since I didn’t have coconut milk. I used coconut oil like you said. The only sugar I have is coconut sugar. Soooo good.
Lucia
I am so happy to have found a pancake recipe that looks and taste like an actual pancake. My 1 YO daughter has tons of food allergies and this was way better than the other ones I have tried. The plus was that I could use rice milk and gluten free flour and they still turned out. I will be adding blueberries and even try other combos next time. Officially my new go to!!! THANK YOU SO MUCH FOR THIS ALLERGY FRIENDLY RECIPE!!!
Jimie g
Absolutely love these. Never was a huge pancake person. Usually making my favorite tofu scramble. . But was in the mood n thankfully found this awesome recipe n have now made them 3 times for myself. Looking forward to making for friends for brunch 💖 thank you 🙏
Michelle
These pancakes are the BEST!! I make them just about every weekend. So easy and so fluffy. Thank you for sharing!!
Edy
Absolutely fabulous just needed more milk to thin the batter and did not add sugar so I could heap on maple after.
Sabra
I love these and they dont have the bitter baking powder taste of other recipes. I added vanilla to it just becasue it is something I do with pancakes and they were delicious. Each pancake came out well and was uniform in shape. The batter is a little thicker than a normal batter but I love it and found it easier to work with. I used a pea replacement milk product for the milk and it worked great. Thanks for the great recipe and I’ll be back to try others.