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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 120 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

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

    More Vegan Recipes

    • Garlicky Sautéed Green Beans
    • Vegan Chicken and Dumplings
    • Vegan Blueberry Pie
    • Vegan Sugar Cookies
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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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      Recipe Rating




    1. Dana says

      October 23, 2020 at 12:08 pm

      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!!!

      Reply
    2. Cynthia Bradford-Scott says

      October 16, 2020 at 12:09 pm

      Is the calorie count 172 PER pancake? Just wondering...

      Reply
      • Karissa says

        October 16, 2020 at 10:39 pm

        Yes, per pancake.

        Reply
    3. Michelle says

      October 16, 2020 at 4:16 am

      Is the calorie intake per pancake or for all the whole recipe.
      Thanks absolutely loved these pancakes so delicious I added some cocao powder.

      Reply
      • Karissa says

        October 16, 2020 at 10:39 pm

        Per pancake.

        Reply
    4. Eireanne says

      October 08, 2020 at 11:06 pm

      Hands down the BEST pancake recipe I've ever made. My husband requests these every Saturday morning!

      Reply
    5. Faith says

      September 15, 2020 at 12:34 pm

      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!!

      Reply
    6. David Jacquemotte says

      September 12, 2020 at 6:28 pm

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

      Reply
      • kitty says

        September 19, 2020 at 10:38 am

        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.

        Reply
    7. Hazycat says

      September 04, 2020 at 10:20 am

      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?

      Reply
      • Karissa says

        September 04, 2020 at 5:10 pm

        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)

        Reply
    8. Laura says

      August 24, 2020 at 10:48 am

      4 stars
      Pretty good 🙂

      Reply
    9. Julie says

      August 23, 2020 at 7:37 am

      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.

      Reply
    10. yeyu says

      August 19, 2020 at 7:44 pm

      hi, anyone tried without vegan butter?

      Reply
      • Karissa says

        August 19, 2020 at 8:56 pm

        Go ahead and leave it out, but replace with 2 more tablespoons of vegan milk.

        Reply
    11. Stephanie Rollins says

      June 29, 2020 at 12:10 pm

      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!

      Reply
    12. Lani says

      June 21, 2020 at 1:52 pm

      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!

      Reply
    13. Lani says

      June 21, 2020 at 10:12 am

      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!

      Reply
    14. Tessa says

      June 20, 2020 at 2:03 pm

      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.

      Reply
      • Karissa says

        June 21, 2020 at 9:02 pm

        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.

        Reply
      • Annie says

        August 23, 2020 at 4:32 pm

        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.

        Reply
    15. Tiffanie W. says

      June 12, 2020 at 7:33 pm

      5 stars
      These were really good! I followed the recipe to the letter and they were perfect.

      Reply
    16. KarenWiffen says

      May 25, 2020 at 3:59 am

      5 stars
      Gorgeous!!! Best recipe so far

      Reply
    17. Jonathan says

      May 21, 2020 at 2:07 pm

      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.

      Reply
      • Karissa says

        May 22, 2020 at 8:16 pm

        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.

        Reply
    18. Marianna says

      May 15, 2020 at 11:58 am

      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.

      Reply
    19. Carol says

      May 13, 2020 at 6:10 pm

      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.

      Reply
    20. Ivette V. says

      May 09, 2020 at 2:32 pm

      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!

      Reply
    21. Daisy says

      May 03, 2020 at 9:06 am

      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.

      Reply
      • Ashley says

        May 05, 2020 at 10:23 am

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

        Reply
        • Karissa says

          May 05, 2020 at 10:31 am

          Yes, if the baking powder is old it won't be as reactive. Almond milk is fine to use.

    22. Skye says

      April 30, 2020 at 8:53 pm

      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.

      Reply
      • Karissa says

        May 01, 2020 at 3:42 pm

        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?

        Reply
    23. Jana says

      April 10, 2020 at 11:18 am

      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.

      Reply
    24. Sydney says

      April 01, 2020 at 6:57 pm

      5 stars
      These pancakes came out amazing! So little and fluffy, very easy to whip together quickly too!

      Reply
    25. Avis Nichole Johnson says

      March 23, 2020 at 10:22 pm

      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?

      Reply
      • Karissa says

        March 24, 2020 at 10:43 am

        It's up to you, what you are serving with it, etc. This recipe makes 6 pancakes. We typically have 2 pancakes each.

        Reply
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