If you’re looking for a simple vegan pancake recipe that’s fluffy, delicious, and easy to make, you’re in the right place! This plant-based pancake recipe is based on my original “best eggless pancakes ever” recipe, which has been tried and loved by hundreds of readers, earning over 860 glowing reviews. So, you can feel confident that this recipe will be a hit in your kitchen, too.
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Not only are these pancakes non-dairy and easy to make from scratch, but they also rely on minimal ingredients you likely already have in your pantry. Thanks to baking powder, these pancakes turn out light and fluffy without the need for eggs. Let’s get started and bring some warmth and fluffiness to your breakfast!
Ingredients/Substitutions
- All-Purpose Flour: I prefer using all-purpose flour because it provides structure and a soft, tender texture. I have also made these vegan pancakes with whole wheat pastry flour, which works well for a slightly heartier version. A gluten-free mix is also a good option if you need a gluten-free alternative.
- Baking Powder: Essential for achieving fluffy, non-dairy pancakes, baking powder helps the pancakes rise by creating air bubbles as they cook. This ingredient is key to a light, airy texture without eggs.
- Sugar: I increased the sugar slightly from the original eggless pancake recipe, as many readers suggested a touch more sweetness. That said, you can adjust the amount to suit your personal preference.
- Cinnamon: This is optional, but I prefer adding it because it brings a subtle layer of warmth, making the pancakes more aromatic and inviting.
- Non-Dairy Milk: I always use almond milk, but other non-dairy options like soy, rice, or oat milk work well too. Milk adds moisture and binds the ingredients together.
- Oil: Adds moisture and richness, ensuring the pancakes are soft and tender. I have tried sunflower oil, avocado oil, and melted coconut oil, all of which work beautifully.
- Vanilla Extract: Another optional ingredient, but one that enhances the flavor by adding depth and a touch of sweetness, making each bite of these fluffy vegan pancakes more delicious and fragrant.
Step-by-Step Instructions
1. In a medium-sized bowl, add all-purpose flour.
2. Add baking powder to the mix.
3. Add sugar to the mix.
4. Add cinnamon and salt to the mix.
5. Whisk the dry ingredients. Make a well in the center.
6. Add almond milk to the dry mix.
7. Add oil to the mix (I've used Sunflower oil). I have tried sunflower oil, avocado oil, and melted coconut oil, all of which work beautifully.
8. Using a whisk, gently mix until just combined—some lumps in the batter are fine. Allow the vegan pancake batter to rest for 5-10 minutes. This step helps ensure the pancakes turn out light and fluffy.
9. Preheat your pan over medium heat. Once warmed, pour about ⅓ cup of pancake batter into the pan. Wait until bubbles appear on the surface of the pancake, then flip and cook the other side for another minute.
10. Make sure the pan doesn’t get too hot as you cook each pancake. To cool it slightly between pancakes, sprinkle a few drops of water onto the pan if needed.
Serve the vegan pancakes warm, topped with maple syrup and fresh fruits for an extra touch of sweetness!
Troubleshooting Common Issues
- Batter Consistency: The measurements provided work perfectly every time as long as standard US measuring cups are used correctly. To be safe, cook a small test pancake first. If the batter seems too thin, add flour one tablespoon at a time until it reaches the proper consistency. If it’s too thick, thin it out by adding water or non-dairy milk in small increments.
- Pancakes Sticking to the Pan: If your pancakes are sticking, try lightly greasing the pan and monitor the temperature. An overly hot pan can cause sticking, so keep the heat steady and avoid overheating.
- Uneven Cooking or Burning: Getting the pan to the right temperature is essential. If the pan is too hot or too cold, pancakes may end up undercooked inside or burned outside. Keep in mind that the pan may gradually heat up with each pancake, so sprinkle a little water on the pan or briefly remove it from the heat between pancakes to maintain the ideal temperature for perfectly golden vegan pancakes every time.
- Flat Pancakes: If the pancakes aren’t fluffy, it’s usually a baking powder issue. Double-check the measurement, and ensure your baking powder is fresh by checking the expiration date. Fresh baking powder will give you light, airy, and fluffy pancakes every time.
Flavor Variations and Add-Ins
- Flavor Customizations: I typically add cinnamon and vanilla to my pancake batter for a warm, inviting flavor. You can also try almond extract or a hint of citrus zest to brighten up the flavor. For a citrus twist, swap out a bit of the non-dairy milk with fresh orange juice.
- Add-Ins: Mix in your favorite extras like fresh blueberries, non-dairy chocolate chips, or chopped nuts for added texture and flavor. These simple additions can make each batch of these plant-based pancakes unique and delicious.
- Seasonal Variations: Celebrate the seasons or holidays with a fun twist! Add pumpkin spice for fall, a few drops of red food coloring for Valentine’s Day, or green food coloring for St. Patrick’s Day. These small changes can make your simple vegan pancakes festive and special!
Serving Suggestions & Toppings
- Classic Toppings: Keep it simple and delicious with a drizzle of maple syrup, a handful of fresh fruit, or a light dusting of powdered sugar for an extra touch of sweetness.
- Fancy Toppings: Elevate your vegan pancakes from scratch with vegan whipped cream, a spoonful of almond or peanut butter, a swirl of fruit compote, or a dollop of coconut yogurt. For added texture, sprinkle some granola or crushed nuts on top.
- Serving Ideas: For a wholesome breakfast, add a protein option like baked tofu, a tofu scramble, or a stir-fry of broccoli and black beans. Pair it all with a glass of freshly made ABC juice (apple, beet, and carrot) or a refreshing Mean Green juice.
Storage Tips
- Refrigerating Leftovers: Place any leftover pancakes in an airtight container and store them in the fridge for up to 3 days.
- Freezing Pancakes: For longer storage, freeze the pancakes by layering them with parchment paper in between to prevent sticking. Store in an airtight freezer-safe bag or container, and they’ll keep well for up to 2 months.
- Reheating: To reheat, warm the pancakes in a toaster, on a skillet over low heat, or in the microwave for about 20 seconds. This will bring back the soft, fluffy texture without drying them out.
Recipe FAQs
Yes! Simply use a gluten-free flour blend in place of all-purpose flour, and the vegan pancakes should turn out just as delicious.
I typically use almond milk, but soy, rice, or oat milk are also great options. Any non-dairy milk that you prefer should work well in this vegan pancake recipe.
Any neutral-flavored oil, such as sunflower or avocado oil, works well for these plant-based pancakes. Melted non-dairy butter is also a great option if you’re looking for a richer flavor. If you’re using melted coconut oil, keep in mind that it can sometimes solidify in bits and pieces when mixed into the batter, especially in cooler weather. This can prevent even distribution of the fat, so you might prefer another oil to avoid this issue.
For the best texture, it’s ideal to use the batter right after mixing. However, if you need to prepare it ahead, store it in the fridge and give it a quick stir before cooking. Sometimes, after chilling, the batter may thicken, so adding a few tablespoons of water can help achieve the original consistency.
Be sure to use fresh baking powder, as it’s essential for fluffiness. Also, allowing the pancake batter to rest for 5-10 minutes before cooking will help the pancakes rise well.
Yes, you can try this vegan pancake recipe for waffles too! Just keep in mind that waffles may turn out a bit softer, so adding a bit more oil or reducing the liquid slightly can help achieve a crispier texture. I also add a tablespoon or two of cornmeal for crispy waffles.
If you tried this Vegan Pancakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Pancakes
Ingredients
Dry Ingredients:
- 1 and ½ cups all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon Optional
- ¼ teaspoon salt
Wet Ingredients:
- 1 and ½ cups almond milk
- 3 tablespoons sunflower oil
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized bowl, stir together all the dry ingredients. Make a well in the center.
- Pour in the liquid ingredients one at a time into the well. Using a whisk, gently mix until just combined—some lumps in the batter are fine.
- Allow the vegan pancake batter to rest for 5-10 minutes. This step helps ensure the pancakes turn out light and fluffy.
- Preheat your pan over medium heat. Once warmed, pour about ⅓ cup of pancake batter into the pan.
- Wait until bubbles appear on the surface of the pancake, then flip and cook the other side for another minute.
- Make sure the pan doesn’t get too hot as you cook each pancake. To cool it slightly between pancakes, sprinkle a few drops of water onto the pan if needed.
- Serve these plant-based pancakes warm, topped with maple syrup and fresh fruits for an extra touch of sweetness.
My Notes
- Cinnamon is optional. If you haven't tried adding cinnamon to your pancake batter, just try it for once, and I'm sure you will love the flavor of this spice in the pancakes.
- I have tried using whole wheat flour instead of all-purpose flour but somehow was not satisfied with the taste and texture. So try it for yourself and see if you like it. I have also used a combination of all-purpose flour and whole wheat flour that works for me. These days I make it completely with whole wheat pastry flour and our family loves it.
- Sometimes I use ⅓rd cup of quick cooking oats to this batter to boost up the fiber content. It is optional. If you are using oatmeal you may have to increase the quantity of liquid a little bit. The above quantity of 1.5 cups of milk is just for 1.5 cups of all-purpose flour.
- I can't say this enough, to make light and fluffy pancakes resting the batter for 5-10 minutes is a must.
mj says
My partner made these gluten free for me the other day and they turned out amazing!! So excited to have found such a great egg free recipe that turns out gluten free too!! (He used King Arthur gf flour)
Madhuram says
Oh wow! That's great to know, MJ. Thank you for the feedback and gluten-free flour tip.
Lisa K says
Oats are also on my sensitivities list. Any thoughts on a substitute for the oats?
Madhuram says
You can replace it with flour, Lisa.
Venus C Corcino says
What are the nutritional values, calories etc. And what would be the serving size per batter or pancake size?
Madhuram says
Serving size: 1 pancake
Servings: 10
Amount per serving
Calories 116
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3.7g 18%
Cholesterol 0mg 0%
Sodium 83mg 4%
Total Carbohydrate 16.6g 6%
Dietary Fiber 1.4g 5%
Total Sugars 2.5g
Protein 2.3g
Vitamin D 0mcg 1%
Calcium 139mg 11%
Iron 1mg 6%
Potassium 233mg 5%
Ames says
Mine turned out very sticky and dense - not sure what I did wrong, the flavor was good but the texture was off. I’m new to vegan pancakes though so maybe this is normal?
Madhuram says
It's not normal, Ames. The pancakes turn out very good.
Gordy says
Just tried these and very satisfied. I used GF plain flour, buckwheat and sorghum as my wife is gluten free. Didn’t add sugar neither. Thank you
Madhuram says
You're welcome, Gordy.
Ashlee says
Would these be good to refrigerate or freeze and reheat?
If so how would you recommend trying?
I'd love to make more things like this for her but we wake up so early as is I can't see another 30-45 minutes on top of it all to make them and then time to eat them as well!
Thanks
Madhuram says
I usually make small batches but have stored in the fridge for a few days and reheat it in the microwave and it's good to go.
Sofia says
Perfect pancakes!
Madhuram says
Thanks, Sofia.
GK says
White supermarket sugar is not considered vegan, something I learned most recently.
Madhuram says
It depends on the brand. https://www.redpathsugar.com/faqs
Madison says
Delicious! I added a 1/4 tsp ginger, cloves and cardamom along with the cinnamon to make them chai and it turned out great!
Madison says
Somehow missed the rating haha
Madhuram says
Thanks Madison.
Madhuram says
Wow! I can't wait to use those spices now. Thanks for the tips.
Xpweex says
Week old vegan here. These pancakes are absolutely AWESOME! I didn't have quick cooking oats, just old fashioned. So I took 1/2 c of the flax milk and warmed it up with the oats in the microwave for a little under 1 minute. It came out great, even my 4 year old son (nonvegan) loved them. They are so substantial and filling, yet tasty. Don't skip on the cinnamon, it really kicks it up a level!
Madhuram says
Thank you very much for the feedback.
b stephenson says
This was my first attempt for vegan pancakes.I was pleasantly surprised. They were not light and fluffy like a traditional pancake but I didn't mind because they were delicious! I didn't have whole wheat flour so I used oat flour. It seemed to work well. Next time I will omit the cocoa powder, but my grandkids loved the chocolate version.
Madhuram says
Thanks for the feedback Mrs. Stephenson. It is possible that using oat flour will affect the texture of the pancakes especially that it's egg free too and that's the reason it didn't turn out light and fluffy.
Sonya says
Under the options you suggest adding 1/4 cup cocoa powder and 3/4 all purpose flour to make chocolate pancakes. Should I still add the 1/2 cup of whole wheat flour?
Thanks:)
Madhuram says
You can either add 3/4th cup of all-purpose flour or whole wheat flour.