Easy Vegan Pancakes
Melt-in-your-mouth, easy, light, and fluffy vegan pancakes made with just 6 ingredients.
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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 1/4 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 1/2 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!
Fluffy Vegan Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 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 1/4 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
If you wanted to use this recipe for waffles what adjustments would you need to make?
Just made these this am and they are super good! Best I have ever made. Super light and fluffy! Thanks!
This recipe is a keeper! Satisfied my two year old and my husband, who is extremely picky with his pancakes. I doubled the recipe and it made exactly 12! So yum! And I love that there’s no sugar!
These are the best vegan pancakes I’ve ever had. They are SO soft and fluffy! I had to add a little more almond milk but they worked great. And the recipe is so simple. I loveeeee them!!!
I followed the recipe exactly. They didn’t really get fluffy, kind of stuck to my pan and I found them a bit salty.
Thoughts? Can I omit the salt?
Thanks
Sorry to hear that! I’d like to help you troubleshoot. Did you use baking soda or baking powder? Baking soda would yield these results.
I followed the recipe exactly using baking powder. Since we really like the flavor of the pancakes (minus the saltiness) I’m going to make them again today omitting the salt. I’ll let you know how it goes:)
Good luck!
Has anyone tried to make them with coconut flour?
Made these but did almond extract instead of vanilla and it was a nice little twist!! The whole fam loved them and commented on how fluffy they were!! But I need to triple next time!
Hi does the butter have to be room temp at all?
Hey! It needs to be melted.
I have been vegan for two and a half years and this is the first pancake recipe that has actually worked for me. All of the others that I have tried came out dense and got fed to my dog. I am SO happy I found this one.
So quick and easy. I love whipping these up. I swapped out a 1/3 cup of the flour with ground oats. It still came out fluffy and delicious. This is part of our weekly breakfast meal plan. Thank you so much.
This was yummy!
I used melted coconut oil. Thanks for a new favorite!
These are absolutely perfect and fluffy! I use melted coconut oil in place of the vegan butter. 100% Kid approved!
I add a mashed banana and 1-2 tsp of agave syrup for the BEST Banana Pancakes!
I did it with buckwheat and I wasn’t thrilled. But edible because I added birthday cake granola.
Can the batter be refrigerated for later use?
We made these for brunch for my vegan daughters 18th birthday and everyone loved them! I will be making this recipe from now on! Thank you so much!
I just made these, added a flax egg to the recipe, and they were amazing! So light and fluffy!
Great recipie…best midnight snack for me and my hubby….we are newly vegan….but he wouldn’t kno when I added these great pancakes….not gonna lie after some almound extract and mini choc chips…my 10 year old niece would love them…thanks for makin vegan “normal” one day is better then none….✌✌
These are really good! My 9 year old loves them
These are really good! My husband works for a breakfast restaurant and said these were really good. And he eats a LOT of pancakes.
The first time I made these all I could taste was baking soda however the second time i halved the amount recommend and they tasted a lot better ❤
The recipe actually calls for baking powder, not baking soda. I can see you are from the UK though which might explain the confusion! Here is more information on the differences: https://sallysbakingaddiction.com/baking-powder-vs-baking-soda/
I was wondering this… typically it’s 1 tsp baking powder. Maybe a typo above? (1 tablespoon)?
Nope, no typo! It’s 1 tbsp of baking powder. That is what makes them extra fluffy. Just make sure not to use baking soda.
This is an excellent recipe!
Can you substitute the butter with oil??
Yes
Awesome!!
Hello I just discovered your site and came upon these pancakes, which I haven’t had in a good while because the texture of others that I’v tried have not been great. I love how simple the entire recipe is with oh so little ingredients and how delicious the pancakes turned out! I used Mooala oat milk instead of almond because its what I had on hand, and they were fantastic. Thank you so much for sharing these, you now have a new subscriber!!
Fantastic! Thanks so much for leaving a comment and review!
Very delicious!!! Thank you for this recipe! My 2 year old loves em’
Fantastic! Thank you for leaving a review & comment!
Hi…will any Gluten free Self Raising flour have the same results?
I haven’t tested this recipe with any GF flour, but if you do let us know how it turns out!
I have to be gluten free, do you think these pancakes will work using gluten free flour blend? Also, happy they do not have eggs in them! (allergic to them too!)
I think they would if the blend you are using is a 1:1 blend, like Bob’s Red Mill.
Can I sub Almond Flour for the all-purpose flour? Trying to keep it low carb as well.
Hey Dorothy – I don’t think almond flour would work for this recipe.
Hi again…I forgot to ask, how many pancakes do you get out of this receipe?
Usually 5-6.
Hi.. will they turn out the same using gluten free self raising flour?
Kind Regards
Rab
I haven’t test a GF version, but I think using a 1:1 GF flour blend like Bob’s Red Mill would work.
I made these this morning, using sprouted spelt flour. OMG! Needs a little more milk (homemade oat milk) which I will try next time. You are so right about the vanilla, too. I’m in heaven.