These vegan pancakes are light fluffy and utterly perfect!
They are also just so easy. If you ever thought you needed eggs and dairy to make good pancakes then this recipe is here to throw all that out the water. 
Light and perfectly fluffy, deliciously satisfying, and with just the right amount of sweet.
Fabulous served with melted butter and lots of syrup, of course, but something a little more weird that I like with pancakes is actually to serve them with some jam and vegan whipped cream too.
Some fresh fruit on the side is also a winner. Or how about all of the choices!
This recipe makes around 8 pancakes, depending on the size that you make them. So if you’re serving more people, it’s easy enough to do a double batch.
I used soy milk in the recipe, but you can easily substitute this for almond milk or another non-dairy milk as you prefer.
I used regular granulated white sugar, but I imagine coconut sugar would also be great, though I haven’t tried it this way.
Our egg replacer in this recipe is a ‘flax egg‘. I don’t always use egg replacers actually, in my recipe for vegan waffles, there is no egg replacer in sight! But I find the flax egg works really nicely in this recipe. And flax is a good addition a lot of the time, it adds a great wholesomeness to these pancakes.
Coconut oil provides the perfect level of moistness, but only a little is needed.
I really think you will love these vegan pancakes! They are:
- Light and Fluffy
- Perfectly Sweet
- Ideal for Breakfast
- Super Easy
- 7-Ingredients
Enjoy with vegan butter, lots of syrup and fresh fruit or jam and vegan whipped cream, whatever floats your boat!
So let us know what you think of this recipe for vegan pancakes! Leave us a comment and rate the recipe! Thanks so much.
For more delicious breakfast goodies, check out these great options:
- Vegan Blueberry Pancakes
- Chocolate Chip Peanut Butter Pancakes
- Vegan Blueberry Waffles
- Vegan Raisin Bran Muffins
- Vegan Pumpkin Pancakes
- Gluten-Free Vanilla Protein Pancakes
And loads more! Search our ‘breakfast‘ section for lots more breakfast options!
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Vegan Pancakes
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Prep Time: 10 mins - Cook Time: 30 mins
- Total Time: 40 minutes
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Yield: 8 Pancakes -
Category: Breakfast, Dessert -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Light, fluffy and perfect vegan pancakes. These perfectly sweet 7-ingredient pancakes are super easy, ideal for breakfast and amazingly delicious topped with vegan butter and lots of syrup!
Ingredients
- 1 and 1/4 cups (156g) All Purpose Flour
- 3 Tbsp Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup (180ml) Soy Milk (or any non-dairy milk)
- 1 Flax Egg
- 1 Tbsp Coconut Oil
Instructions
- Sift the flour into a mixing bowl.
- Add the sugar, baking powder and salt and mix together.
- Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute or so to thicken.
- Add the soy milk (or other non-dairy milk), flax egg and coconut oil to the dry ingredients and mix in.
- Heat up a pan and grease lightly with a little coconut oil.
- The pan should be very hot, but not smoking, before you pour in your first batch of batter.
- Add batter to the pan in roughly 1/4 cup measures.
- You will see small bubbles appear on the surface of the pancakes and the edges will dry, that is when it’s time to flip over onto the other side.
- Cook until nicely browned on both sides.
Notes
*Weigh your flour for the most accurate results.
*Nutritional estimate is based on 1 pancake (of 8) without vegan butter or syrup.
Nutrition
- Serving Size: 1 Pancake (of 8)
- Calories: 118
- Sugar: 4.6g
- Sodium: 281mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Carbohydrates: 20.9g
- Fiber: 0.8g
- Protein: 2.9g
Keywords: vegan pancakes
My favorite pancake recipe, comes out perfectly every time. It’s foolproof!
★★★★★
Recipe looks good! Was wondering if this recipe would also work for waffles in a waffle maker?
Hi Marie, I have a recipe for vegan waffles, it is similar to this but not the same, just some small changes make this perfect for waffles, so definitely check it out! 🙂
Made this for my (non-vegan) husband and I this past weekend. Actually my first try at vegan flapjacks! Topped with peanut butter, date syrup and homemade chia jam – they were divine! The husband thoroughly enjoyed them
Will definitely be making them again.
★★★★★
Sounds wonderful Marlouise! Thanks for sharing! 🙂
Have you tried to make these with whole wheat flour? Can all purpose white be subbed out for WW? If so, what changes would you make to the recipe?
Hi Barbara, I have not tried it with wholewheat flour, but if you do try it like that, you can just do a straight swap of the flours, I don’t think any other adjustments would be needed. Let us know how it goes! 🙂
The BEST vegan pancakes I’ve ever had! My two young boys also loved them which is a big bonus! They were so fluffy and I even ate a couple for a snack with no toppings. It was delish!
★★★★★
Awesome Brittany! So pleased to read your comment, thanks so much for posting and your awesome review! 🙂
Perfect recipe! Love them😍
★★★★★
Yay! Thanks for sharing! 🙂
Can chia seeds be used instead of flax seeds? Thank you so much 🙂
Hi Veronica, yes, a chia egg can be made the same way as a flax egg and can be used in place of it. All the best!
This recipe looks wonderful! For a Gluten Free version, could i swap out the regular flour for almond flour and or coconut flour? Thanks so much!
Hi Heidi, I haven’t tested this as gluten free but if you wanted to switch the flours I would be much more inclined to try a gluten free all purpose flour blend for this rather than coconut or almond flour. All the best! 😁
I love pancakes! I have traveled far for pancakes. Not only are these the best I’ve ever had, they’re the best I’ve ever made! My daughter agrees. I added pecans and bananas while my daughter had chocolate chips in hers. Easy recipe to follow.
★★★★★
That is the best praise Ashley! I’m thrilled you and your daughter enjoyed the recipe. I really enjoyed seeing the pic on instagram, it looked fabulous! Thanks so much for sharing. 🙂
I tripled the batch and added only 2 tbsp of baking powder. They were perfect! Still fluffy and no extra baking powder taste.
Not sure if others have commented on this already. My batter came out a little thick. I used 3/4 cup of coconut milk. After the first few pancakes came out thick, I added more coconut milk to the batter. I added enough to where the batter looked more watery. They came out perfect !! My 10 month old baby loved it. I can tell this will be one of our weekend go to recipes. Thank you so much
Hi Annett, so glad they worked out well in the end! And thanks for sharing your adjustments! 🙂
These were as stated, light, fluffy and delicious! I did use a cup of milk because I only had egg replacer powder on hand in place of the flax egg. These will be my go to pancakes when we have guests. Thank you!
★★★★★
Thanks Kristine! So glad they were good! 🙂