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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 Besaw
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 161 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
    Loved it! I was looking for a crispy, salty pancake and this was exactly it (it isn’t too salty.. i added some more salted vegan butter to get just the right amount for me).. I am always pleased with your recipes!!

  2. 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!

  3. 5 stars
    This is my favorite recipe I used all the time now because it’s so simple and they’re so good.

  4. 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.

  5. 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.

  6. 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!

  7. 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!

  8. 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?

  9. 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!!

  10. 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!

  11. 5 stars
    I’ve made these several times for my family now. They are literally the best egg free pancakes I have found!!

  12. 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.

    1. 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.

      1. 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..

  13. 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!

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