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    Home » Vegan Recipes

    Fluffy Vegan Pancakes

    Published Mar 25, 2019 · Updated Jan 3, 2022 · 108 Comments

    56.0K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Melt-in-your-mouth, easy, light and fluffy vegan pancakes made with just 6 ingredients.

    Fluffy vegan pancakes topped with a dab of butter, surrounded by blueberries.
    There is nothing like a tall stack of homemade, fluffy pancakes to start your day.
    Jump to:
    • How-To Video
    • Top Tips
    • Recipe
    • Comments

    Is there anything more mouth-watering than a stacked plate of pancakes on a Saturday morning? A little bit of melted butter on top, drizzled with maple syrup…mmmm.

    But if it’s a dense, chewy pancake - not so appetizing. My favorite type of pancake is the kind that is so fluffy and airy, you barely have to chew. They just melt right in your mouth.

    A stack of fluffy pancakes being drizzled with maple syrup.
    These vegan pancakes are easy to make - requiring a small amount of simple ingredients.

    How-To Video

    To make pancakes vegan, you just need to use your favorite non-dairy milk and melted vegan butter. Eggs are definitely not required to achieve fluffiness in a pancake.

    Instead, we’ll be using a fair amount of baking powder. Baking powder is a leavening agent that creates bubbles in the batter, making for an airy pancake. While you are making the pancakes, you’ll notice that the batter in the bowl will get pretty puffy. You can give it a gentle stir but don’t stir it so vigorously that you get rid of all the bubbles.

    This recipe also calls for vanilla which just takes them to the next level, flavor-wise. Seriously, don't skip that ingredient! It makes a huge difference - especially since this recipe is lower in sugar than most pancake recipes. I never really saw the point in adding a ton of sugar to pancake batter when we are going to be drowning them in maple syrup.

    If you're looking for a gluten-free vegan pancake recipe, try this one made with oat flour!

    A fork taking a bite out of a completed pancake recipe.
    Use some vegan butter to get the ultimate brown, crispy edges on your pancakes.

    Top Tips

    1. Use a really good non-stick skillet. I love my GreenLife ceramic skillets.
    2. If the batter is so thick that it globs out instead of pouring into the pan, add a little more vegan milk - a tablespoon or two.
    3. If you love a crispy pancake edge, add a teaspoon or two of vegan butter into the pan.
    4. Add-ins are welcome! About ½ cup of chocolate chips or fruit. I like using fresh fruit over frozen fruit - frozen fruit adds too much moisture to the pancake.
    5. Flip just once. This helps the pancakes stay fluffy and moist. Wait until the first side is perfectly golden brown, then flip. Note that the second side will take less time to brown.
    6. If you want more flavor in your pancake, try adding ingredients like cinnamon, nutmeg, or almond extract.
    7. You can make this recipe oil-free by leaving out the vegan butter and replacing it with additional non-dairy milk.
    8. If you cook in butter, it will start to get brown in the pan after cooking your second or third pancake. Wipe out the pan and replace with fresh butter.
    9. Don't overmix the batter - mix until the ingredients are just incorporated. Some clumps of flour are fine. Overmixed pancakes = chewy and flat pancakes.
    10. Got extras? You can freeze pancakes! Heat them up in the microwave or a toaster.
    A stack of fluffy vegan pancakes on a white plate with a golden-colored fork cutting a bite off.
    Make it yours. Add any of your favorite toppings!

    Did I cover it all? Are you ready to make your new favorite sweet breakfast? Let's go!

    Recipe

    A stack of fluffy pancakes, drizzled with syrup

    Fluffy Vegan Pancakes

    Karissa Besaw
    Easy fluffy vegan pancakes from scratch!
    4.85 from 123 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine Vegan
    Servings 6 pancakes
    Calories 172 kcal

    Ingredients
      

    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 1 cup non-dairy milk plain, unsweetened
    • 2 tablespoon melted vegan butter
    • 1.5 teaspoon vanilla extract

    Instructions
     

    • In a large bowl, stir together the flour, baking powder, and salt. 
    • Stir in the remaining ingredients (non-dairy milk, vegan butter, and vanilla extract) until just incorporated. Avoid overmixing. There should still be lumps of flour in the batter.
    • Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if crispy edges are desired. 
    • Scoop about ¼ cup of batter into the pan for each pancake.
    • Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes)

    Notes

    Make sure you are using baking powder, NOT baking soda.

    Nutrition

    Calories: 172kcalCarbohydrates: 32gProtein: 5gFat: 3gSugar: 1g
    Tried this recipe?Let us know how it was!

    More Vegan Breakfast Recipes

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    • Maple Pecan Overnight Oats
    • Vegan Carrot Cake Pancakes
    • Mashed Potato Pancakes
    • Tempeh Gravy and Biscuits
    • Vegan Blueberry Muffins

    More Vegan Recipes

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    56.0K shares
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Comments

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      Recipe Rating




    1. Nidia Vázquez says

      July 01, 2022 at 10:37 am

      Hi! Can I use water to substitute the milk?

      Reply
      • Karissa says

        July 05, 2022 at 12:29 pm

        That should work fine.

        Reply
    2. Amy C says

      May 18, 2022 at 7:57 am

      I am having a brunch kitchen tea (bridal shower) for my daughter and several of the guests are vegan. I'm hoping to have several of the dishes be vegan rather than just a few for them with everything else for those who eat everything. One of the things we are making are mini pancake stacks with a strawberry heart on a skewer. I've tried a couple recipes for vegan pancakes, and they flopped. They were paper thin and flavourless. Your recipe, however, yielded fluffy pancakes with a good flavour. I did add sugar though due to personal preference. Thank you for a great recipe!

      Reply
    3. Matthew Hooper says

      March 22, 2022 at 7:50 pm

      5 stars
      This is my favorite recipe I used all the time now because it's so simple and they're so good.

      Reply
    4. Jenny says

      March 12, 2022 at 12:00 am

      5 stars
      By far, the best pancakes I have ever tried! My husband requests them every Saturday!

      Reply
    5. MAUREEN WIEDERHOLT says

      February 27, 2022 at 12:58 pm

      5 stars
      I make a double batch, cook then all and have some for the next couple day. wonderful.

      Reply
    6. Veronica says

      December 24, 2021 at 11:30 am

      4 stars
      Pretty good! After taking a bite, I realized there was no sugar because it just tasted like a biscuit instead of a cake. I’ll make again, but will add a tablespoon of sugar.

      Reply
    7. Alyssa Aguilar says

      November 23, 2021 at 11:36 am

      4 stars
      These were pretty good! Very fluffy and easy. I added a tsp of cinnamon, and I recommend it. Next time I’ll add more almond milk and more vegan butter on the pan.

      Reply
    8. Kristina says

      July 18, 2021 at 7:20 pm

      5 stars
      By far the best vegan pancake recipe I have tried. The first batch was a little thick. So I made it again and stirred it a couple more times than I did with the first batch. Threw some blueberries on top with vegan yogurt and it was delicious!!! Thank you!

      Reply
    9. MbG says

      June 27, 2021 at 11:48 am

      I made these for my son and his friends, one of whom is vegan. I used oat milk and added blueberries to a few. We all liked them. I was very happy to find a recipe that met both vegan needs and everyone’s taste. Thank you!

      Reply
    10. Blake says

      April 06, 2021 at 11:19 pm

      5 stars
      These pancakes are really good for someone like me with lots of allergies. I'm not sure as to what to put in them next time for a bit more flavour? Maybe more vanilla?

      Reply
      • Karissa says

        April 07, 2021 at 9:21 am

        You could add sugar, chocolate chips, blueberries, etc.

        Reply
    11. Sheri says

      March 21, 2021 at 12:02 pm

      5 stars
      Thank you for this Karissa! Little did I know that you didn’t need egg in a pancake recipe after all! And I mixed 1/4 cup Coconut Flour, 1/4 cup ChickPea Flour w/ 1/2 cup All Purpose Flour and folded in a mashed banana at the end of mixing—-extra delish!!

      Reply
    12. Natalie says

      March 07, 2021 at 6:02 am

      Do you use a little oil in the pan though? I’ve tried several different vegan pancakes and all end up crispy when I’m after fluffy ones! Wondering if I need a better frying pan though!

      Reply
      • Karissa says

        March 11, 2021 at 9:00 am

        You can add some vegan butter or oil, but yes, the edges will probably get crispy. Use a good non-stick pan so you can leave out the oil/butter. I love the GreenPan ceramic pans: https://www.greenpan.us/

        Reply
    13. Wendy Gagne says

      February 18, 2021 at 10:04 am

      5 stars
      Than you for this recipe! I've made it twice and both times a hit in my home!

      Reply
    14. Nora says

      January 29, 2021 at 8:19 am

      5 stars
      Hi, is it 172kcal per each pancake or for the serving for 6?

      Reply
      • Spongebob says

        March 07, 2021 at 5:26 pm

        5 stars
        Hi would u mind letting me know if you got an answer?

        Reply
    15. Lauren Hale says

      January 16, 2021 at 10:01 am

      5 stars
      I’ve made these several times for my family now. They are literally the best egg free pancakes I have found!!

      Reply
    16. Jenn says

      January 14, 2021 at 9:14 am

      My batter was really thick almost a step down from a dough. My pancakes were really thick. I don't what went wrong. My 2yr old loves them though.

      Reply
      • Karissa says

        January 15, 2021 at 2:01 pm

        Hmm - the batter definitely is thicker than some pancake recipes. Baking powder activates as soon as it's mixed in, which can cause it to get pretty thick if you wait too long to cook it. The best way to remedy this is to make the batter while heating up the pan, that way the baking powder has less time to activate.

        Reply
        • Dawna says

          February 04, 2021 at 9:57 am

          3 stars
          mine was also very thick like this! but i dont think i left the batter sitting that long.. i even added a touch more almond milk to thin it a bit but they still turned out more biscuit like rather than pancakes..

        • Stefanie says

          February 04, 2021 at 10:46 am

          Is it soda or powder? I do t see soda in the recipe...

        • Karissa says

          February 05, 2021 at 6:10 pm

          Sorry, yes baking powder - not soda. I've edited the comment.

    17. Mariana says

      November 03, 2020 at 1:08 pm

      5 stars
      I've made these pancakes about four times now and they always turn out amazing! I use regular all purpose flour. I don't suspect gluten free alternatives will work for this specific recipe. I will say that I added some granulated sugar and it made the pancakes fluffier and gave them a much better consistency, I just added a few tablespoons and it made a world of difference. A lovely recipe, thanks for sharing!

      Reply
    18. Hannah says

      November 03, 2020 at 10:07 am

      5 stars
      I made these for my sister who is transitioning to veganism. She loved them!

      Reply
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