Light, fluffy and perfect vegan pancakes. Perfectly sweet, super easy and ideal for breakfast. These are the best pancakes ever, vegan or otherwise!
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 of that out the water.
These pancakes are light and perfectly fluffy with just the right amount of sweetness. And of course they are just fabulous served with a pat of vegan butter and lots of maple syrup!
Some fresh fruit on the side is also a winner. And if you love pancakes then definitely check out our vegan banana pancakes too. Also check out our vegan quiche and vegan frittata for some more delicious vegan breakfast/brunch ideas.
How to make Vegan Pancakes from Scratch
This is a summary of the process to go along with the process photos. Full instructions and measurements are always found in the recipe card at the bottom of the post.
- Add all purpose flour, sugar, baking powder and salt to a mixing bowl and mix them together.
- Add in some soy milk (almond milk works great too), a flax egg (ground flaxseed meal mixed with hot water) and some coconut oil and mix into a batter.
- Heat up the frying pan with a little oil until hot. Pour out around 1/4 cup of batter into the frying pan. When you see small bubbles start to appear on the surface of the pancake and the edges are starting to look dry flip it over and cook the other side.
Recipe Tips
White Sugar: We used regular granulated white sugar, but I imagine coconut sugar would also be great, though I haven’t tried it this way.
Baking Powder: The baking powder makes these pancakes super light and fluffy. We use a whole tablespoon, which is quite a lot of baking powder for a recipe this size, but it really works.
Soy Milk: We used soy milk in this recipe, but you can also use almond milk. We have tested this recipe with both soy milk and almond milk successfully. You can likely use any non-dairy milk, but we have not tested all options.
Flax Egg: A flax egg is a simple mix of ground flaxseed meal with some hot water. It works GREAT as an egg replacer in things like pancakes.
I don’t always use egg replacers – in our 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.
Check out our full tutorial for how to make a flax egg.
Coconut oil provides the perfect level of moistness, but only a little is needed.
Make Them Gluten-Free
If you’d like to make them gluten-free then I recommend you use a gluten-free all purpose flour blend that is meant to replace regular all purpose flour. If you use that, you’ll have the best results. Alternatively just follow our recipe for gluten free vegan pancakes!
Need To Double The Recipe?
This recipe makes around 8 pancakes, depending on the size that you make them. So if you’re serving more people, it’s very easy to double or even triple the recipe.
Storing and Freezing
You can keep leftovers for around 5 days in the fridge. Reheat in the frying pan with a little oil, or you can heat them in the microwave or toaster.
They are also freezer friendly. Let them cool completely before freezing.
More Vegan Pancake Recipes!
- Vegan Banana Pancakes
- Vegan Protein Pancakes
- Vegan Pumpkin Pancakes
- Vegan Blueberry Pancakes
- Vegan Coconut Pancakes
- Vegan Gluten Free Pancakes
Vegan Pancakes
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 8 Pancakes
- Diet: Vegan
Print Recipe
Pin RecipeDescription
Light, fluffy and perfect vegan pancakes. Perfectly sweet, super easy and ideal for breakfast. These are the best pancakes ever, vegan or otherwise!
Ingredients
- 1 and 1/4 cups (156g) All Purpose Flour*
- 3 Tbsp White Granulated Sugar
- 1 Tbsp Baking Powder*
- 1/4 tsp Salt
- 3/4 cup (180ml) Soy Milk*
- 1 Flax Egg (1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water)
- 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 Ground 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. If you are only using cups to measure the flour then make sure you are using the spoon and level method which is the correct way to measure flour if using cups. If you have used too much flour, then you will need extra non-dairy milk (which is also not the end of the world if this does happen). See our video and process photos for how the batter should look, it should not be too thick.
*The baking powder measure is correct as 1 Tablespoon (it’s not a typo!). This is what makes these pancakes super light and fluffy.
*We have tested this recipe with soy milk and almond milk and both options work perfectly. You can likely also use any other non-dairy milk that you may have on hand, though we have not tested all other options.
*Nutritional estimate is based on 1 pancake (of 8) without vegan butter or syrup.
*This recipe was first published in November 2015 and has since been updated with new photos and text.
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Vegan
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
Absolutely loved these!!! Truly best pancakes ever. Vegan or not. Used wholemeal flour, so mixture needed a bit more liquid than recipe called for! Cheered up the whole locked down family (so glad I had just stocked up on floors before this madness started, like to have back up as I bake a lot!) – this ain’t no April fools joke 🤩😍🤩
★★★★★
So happy to hear that Vanessa! Thanks so much!
Just tried this, and they were delicious – even the dog was drooling after tasting one, haha. I did find that I had to double the liquid (I used almond milk), because I used chia egg instead of flax egg….it was just what I had in the pantry. Made the first 3 pancakes with the super thick batter and they tasted great, but were very dense. Added some extra mylk and they were perfect!
★★★★★
Thanks for sharing Tricia! So glad you enjoyed them! 🙂
These were delicious! Thanks for a great recipe… My batter was thick enough to have been put in a loaf pan as bread, but I added some lemon juice, I had already added some vinegar to my almond milk to create the buttermilk, but I did not weigh my flour, in fact used a type of flour called Einkorn, for those of us that have wheat sensitivity, It is less reactive and offensive to our system, but they turned out delicious tasting just needed a little bit more liquid, the Einkorn tends to react differently than regular AP flour, usually needs a little more liquid, so I probably added a total of one cup of almond milk plus the lemon juice which was maybe 2 tablespoons… I did wonder why they didn’t brown up very well, they stayed very pale? Anyway they still tasted wonderful! Thanks
★★★★★
Hi Jeannie, thanks for sharing and so happy you enjoyed them! Using different flours does change things significantly, so I’m glad it worked out well with the einkorn flour. 🙂
Are flaxseed meal and flax meal the same? I can only find “flax meal” in my grocery store.
It should be the same thing! Sometimes if it’s more finely ground they call it ‘flax flour’. It works okay but I prefer it to be a little bit more roughly ground so I often make my own just putting whole flaxseeds in the blender and just pulse blend until it’s broken up but not so well done that it’s a flour. But either way should still work fine in a recipe! All the best! 🙂
Looking forward to trying for my son with egg and dairy allergies! Would chia seeds work as an egg replacer also?
Hi Chloe, yes you can make a chia egg the exact same way you make a flax egg and you can use it in place of the flax egg. All the best! 🙂
I really love this recipe. The first time I made a single batch and they were very good. Nice and fluffy. Wished I had made a double batch. So the next morning I did! Just as wonderful. Just make sure your baking powder isnt old.
★★★★★
Delicious! We made these in bulk and they were even great reheated.
★★★★★
Awesome! Thanks for sharing and the great review. 🙂
My 23 year old son LOVES pancakes so decided to make these. They were so delicious, he made a 2nd batch and brought me some. We are hooked! Thank you for this fantastic recipe. He also makes your vegan vanilla cupcakes! lol.
★★★★★
Awesome! I’m so happy to hear that! Thanks so much for the awesome review Syndey! 🙂
Hi, the recipe looks lovely! But is brown sugar and white sugar vegan?
I normally add brown sugar to my pancakes, Thanks, Laken
Hi Laken, yes sugar is usually vegan. But if you’re in the USA it’s safest to get one marked organic. All the best! 🙂
I used whole wheat pastry flour, all I had. The mix was more like dough, added more almond milk, to help, batter was still thick, but made great blueberry pancakes. My non vegan hubby loved them.
Glad to hear they worked out in the end! 🙂
Oh my gosh this recipe is just delish. I used 1 cup almond milk instead and just 2 tbsp of sugar because I wanted to use syrup. But ahhhhmazing flavor and consistency. I love it. This is gonna be my go to recipe.
★★★★★
So happy you enjoyed the recipe Joanna! Thanks so much for the awesome review. xo
The Batter was a little thick but, my family enjoyed it. I highly recommend using this recipe
★★★★★
Thanks for the awesome review! 🙂
My “no new food Mantra” wife loves these. I even got the flax egg past her. Will experiment next time w oat flour and AP. Oh and I used water not a “milk”. They are definitely going to get made in repeat. Oh I also dbld the recipe and needed to add 2tsp more of baking powder.
★★★★★
Thanks for sharing and the awesome rating Alex! 🙂
I think the proportions are perfect! I don’t know what everyone else is talking about 🙂 Yes it is a thick batter, but it makes the pancakes super fluffy and perfect!!! Thank you! We love the recipe!
Thanks Tiffany! xo
Can I use a gluten free flour like cassava flour instead of white flour? How about in all recipes that call for all-purpose flour?
Hi Kay, if you want to switch flours for gluten-free the best choice is going to be a gluten-free all purpose flour blend that is meant to replace regular flour. All the best! 🙂
Can this batter be used for waffles?
Hi Janette, I have a very similar batter that I used for our classic vegan waffles. 🙂
Worked out really great, also had to add a bit more milk, although i wasn’t exact with the measurements.
So glad it worked out great, thanks for sharing! 🙂
I added apple cider vinegar to almond milk to make buttermilk and the pancakes turned out even better!
★★★★★
Great! Thanks for sharing! 🙂
The pancakes were very nice but I also found 3/4 cup of almond milk did make the batter pasty. Added about 1/4 cup more. Would it be the flour has an impact on the consistency. What brand of flour would you recommend?
Hi Trich, all purpose flour should be the same irrespective of brand. I would recommend weighing the flour so you definitely don’t use too much, this is the most usual problem when using only the cup measure is accidentally using too much. But even if you do, if you’re flexible with the amount of non-dairy milk added, it can still work fine in a recipe like this. Glad they were good! 🙂
Clearly it’s 1 and 3/4 cup soy milk: as 3/4 makes paste. Fingers crossed.
Hi Adrian, no it definitely isn’t, it’s 3/4 cup (180ml). My guess would be you used too much flour. Hope they worked out anyway! 🙂
I use hydrated chia seeds as the egg substitute. Works out great.
★★★★★
Awesome! Thanks so much for sharing! 🙂
I added an extra 1/4 c almond milk and 1/2 c water and they turned out great! thanks!