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Easy Vegan Pancakes

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

Easy 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.

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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.

A stack of fluffy pancakes being drizzled with maple syrup.

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

  1. In a large bowl, stir together the flour, baking powder, and salt. 
  2. 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.
  3. Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if crispy edges are desired. 
  4. Scoop about 1/4 cup of batter into the pan for each pancake.
  5. 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)
A fork taking a bite out of a pancake topped with syrup and blueberries.

Commonly Asked Questions

Leave any additional questions or comments in the comment section below.

Can I add chocolate chips or fruit?

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.

How can these pancakes be made oil-free?

You can make this recipe oil-free by leaving out the vegan butter and replacing it with additional non-dairy milk.

Can I freeze vegan pancakes?

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

  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 easily 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 to the pan.
  4. 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.
  5. If you want more flavor in your pancake, try adding ingredients like cinnamon, nutmeg, or almond extract.
  6. 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.
  7. Don’t overmix the batter – mix until the ingredients are just incorporated. Some clumps of flour are fine. Overmixed pancakes = chewy and flat pancakes.
A stack of pancakes on a white plate with a golden-colored fork cutting a bite off.

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

A stack of fluffy pancakes, drizzled with syrup

Fluffy Vegan Pancakes

Karissa’s Vegan Kitchen
Easy, fluffy vegan pancakes from scratch! These pancakes are perfect for a simple breakfast when you're craving something sweet and hearty.
4.86 from 169 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Vegan
Servings 6 pancakes
Calories 172 kcal

Ingredients
  

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

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

Nutrition

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

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109 Comments

  1. 5 stars
    These were absolutely amazing. We’re newly vegan/plant based and our son has been asking for pancakes. I love to bake and cook and have tried at least 5 other recipes all of which were not good-dry, not fluffy, lacking flavor, etc. This one is a Winner! We did add a splash of maple syrup to the batter and it added a nice hint of sweetness (mostly because we eat them with fruit not syrup). Thank you so much for sharing!!!

  2. 5 stars
    I loved these pancakes! I used oat milk, and added one mashed up banana, some cinnamon and nutmeg. They came out great and I ate way too many!!

  3. 5 stars
    Loved these as pancakes. Any changes recommended if we want to make them into waffles (we have a waffle iron)?

    1. 4 stars
      I didn’t have any luck with these as pancakes but used a waffle iron and they came out much better! I think I incorrectly measured the flour due to laziness and they came out too watery which worked out perfect for waffles.

  4. Hi I am dairy free, egg free and gluten free and really miss pancakes. Like the look of this recipe though wondering if it works with gluten free flour?

    1. I haven’t tested it with GF flour, but my recommendation would be to try it with a 1-to-1 flour (like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)

  5. 3 stars
    The flavor was good but they did not fluff up. The only thing I think could have happened was the heat was too high. We usually cook pancakes on a higher temp.

  6. 5 stars
    This was the fourth or fifth vegan pancake recipe I’ve tried, and the first that my kids loved! They called them delicious, and kept asking if this counted as healthy because they thought they were so good. I’m really, really happy with this. Thanks for the recipe!

  7. 5 stars
    I followed this recipe exactly (except I added a little cinnamon and a little maple syrup) and it came out great! It was very easy to make. Really fluffy mini pancakes. I was able to get seven pancakes out of the batter. Thank you!

  8. 5 stars
    I just made these pancakes and they were perfect! I added a little maple syrup and a little cinnamon to the batter. Using 1/4 cup measure I was able to get 7 small pancakes. They don’t taste weird or “vegan.” All of my non-vegan family members enjoyed it too. Thank you!

  9. 1 star
    This recipe didn’t turn out at all for me. I used GF flour that is a 1 for 1 sub for regular flour and oat milk. When I stored in the wet ingredients, it became so thick it stuck to my whisk. I have to add probably another full cup of water to make it less thick. Then they didn’t cook on the inside at all. I’ve made gf vegan before and not had this problem. Not sure what the issue is? Very frustrating.

    1. The batter is suppose to be very thick, adding double the liquid is likely why they did not cook. Next time try adding just an additional 1/4 cup of milk.

    2. I had the same issue. It was thick, and I left the batter alone (not adding anything) and they didn’t cook on the inside at all. The outside was golden brown but inside was still batter. If when I let them cook more, they burned. Not very pleased.

  10. 2 stars
    I followed the recipe exactly as it said. I added a bit of cinnamon since that’s what I like in my pancakes. When I was cooking them, the pancakes took forever to cook unlike any other pancakes I’ve ever made. The taste of these weren’t too well either. They were crisp and brittle.

    1. Hey, Jonathan! I’m sorry to hear that. I’d love to help you troubleshoot. Sometimes if you let the batter set too long, it will lift due to the baking powder before you get a chance to put the batter in the pan, which could result in what you are experiencing.

  11. I don’t know why my pancakes came out so bad! I followed the recipe exactly and always make vegan pancakes from scratch. They look like crumpets? like they have veins on both sides and super hard on the outside. Maybe I overmixed? My baking powder is not expired.

  12. 4 stars
    We made these for breakfast – they were great. I added 3 tablespoons of sugar cos my kids like them sweet with vege butter on them. Very easy and cooked perfectly using soy milk.

  13. Thank you so much for this recipe. I followed it and added chocolate flavored vegan protein mix and added more milk. They turned out great! Today I used gluten-free baking flour because I ran out of the all purpose flour from Trader Joe’s (it comes in a small pink bag) and they were very dense and chewy. I’m definitely going to stick to the all purpose flour I’ve been using!

  14. 5 stars
    Best vegan/dairy free recipe I’ve found. Haven’t had pancakes in months because it’s always such a struggle. Everyone enjoyed these. Thank you for sharing.

    1. My pancakes are far from fluffy and brown. Maybe my baking powder is old? I also used almond milk.

  15. 3 stars
    I can’t get the recipe to work. The pancakes stick to the pan sooo bad. I can’t get the pancake to lift in one piece, it just crumbles. Is it because I use ricemilk?
    They taste decent, but we just end up with pancake pieces.

    1. Hey, Skye! I’d love to help you out. It could be the rice milk, I have never cooked or baked with that type of milk so I am not sure. What type of pan are you using?

  16. 5 stars
    I didn’t realize I had been settling for “just okay” pancakes until now. These were the best tasting pancakes I have ever had! My pancakes didn’t fluff up like the ones in the picture and I followed the recipe exactly, but honestly they were so yummy I didn’t care. This will be my go to recipe from now on.

  17. Hi, does the 6 servings go to one person? This is a question I have for a lot of recipes, they don’t say how many 1 person can have. So is this recipe for 1 person to indulge or 6 people to have one 1 each?

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