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Melt-in-your-mouth, easy, light, and fluffy vegan pancakes made with just 6 ingredients.
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.
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!
Ingredients
- All-purpose flour: For a gluten-free alternative, try this GF vegan pancake recipe.
- Baking powder
- Salt
- Non-dairy milk: Use your favorite! I usually have oat milk on hand.
- Vegan butter
- Vanilla extract: Adds a lovely flavor to the batter. If you don't have vanilla, it's fine to leave it out!
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)
Commonly Asked Questions
Leave any additional questions or comments in the comment section below.
Absolutely! You can add about ½ cup of chocolate chips, blueberries, raspberries, strawberries, or other fruit to the batter. I recommend using fresh fruit over frozen fruit. Check out my chocolate chip vegan pancake recipe.
You can make this recipe oil-free by leaving out the vegan butter and replacing it with additional non-dairy milk.
Yes! Freeze any leftover pancakes in a zip-top bag for up to 2 months. To reheat, you can put them in the microwave or toaster.
Top Tips for Fluffy Pancakes
- Use a really good non-stick skillet. I love my GreenLife ceramic skillets.
- If the batter is so thick that it globs out instead of pouring easily into the pan, add a little more vegan milk - a tablespoon or two.
- If you love a crispy pancake edge, add a teaspoon or two of vegan butter to the pan.
- 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.
- If you want more flavor in your pancake, try adding ingredients like cinnamon, nutmeg, or almond extract.
- 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 it with fresh butter.
- Don't overmix the batter - mix until the ingredients are just incorporated. Some clumps of flour are fine. Overmixed pancakes = chewy and flat pancakes.
Did I cover it all? Are you ready to make your new favorite sweet breakfast? Let's go!
Recipe
Fluffy Vegan Pancakes
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)
Video
Notes
Nutrition
More Vegan Breakfast Recipes
Nidia Vázquez says
Hi! Can I use water to substitute the milk?
Karissa says
That should work fine.
Amy C says
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!
Matthew Hooper says
This is my favorite recipe I used all the time now because it's so simple and they're so good.
Jenny says
By far, the best pancakes I have ever tried! My husband requests them every Saturday!
MAUREEN WIEDERHOLT says
I make a double batch, cook then all and have some for the next couple day. wonderful.
Veronica says
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.
Alyssa Aguilar says
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.
Kristina says
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!
MbG says
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!
Blake says
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?
Karissa says
You could add sugar, chocolate chips, blueberries, etc.
Sheri says
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!!
Natalie says
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!
Karissa says
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/
Wendy Gagne says
Than you for this recipe! I've made it twice and both times a hit in my home!
Nora says
Hi, is it 172kcal per each pancake or for the serving for 6?
Spongebob says
Hi would u mind letting me know if you got an answer?
Lauren Hale says
I’ve made these several times for my family now. They are literally the best egg free pancakes I have found!!
Jenn says
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.
Karissa says
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.
Dawna says
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
Is it soda or powder? I do t see soda in the recipe...
Karissa says
Sorry, yes baking powder - not soda. I've edited the comment.
Mariana says
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!
Hannah says
I made these for my sister who is transitioning to veganism. She loved them!