Light, fluffy and perfect vegan pancakes. Perfectly sweet, super easy and ideal for breakfast. These are the best pancakes, 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. 
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 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!
How to make Vegan Pancakes from Scratch
This recipe is a simple mix of all purpose flour, sugar, baking powder and salt mixed up in a bowl. To that you add some soy milk (almond milk works great too), a flax egg and some coconut oil.
If you’ve never heard of a flax egg don’t worry it’s really easy. It’s just a mix of ground flaxseed meal with some hot water. We have a full tutorial on how to make a flax egg if this is sounding too weird to you. 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.
Coconut oil provides the perfect level of moistness, but only a little is needed.
Mix it into a batter and then heat up the frying pan with a little oil. 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 then you flip it and cook the other side.
How to make Vegan Pancakes Fluffy
The baking powder creates amazing fluffiness in these pancakes! We use a whole tablespoon, which is quite a lot of baking powder for a recipe this size, but it really works.
These pancakes are fluffy to the max!
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 or even a triple batch.
I use soy milk in the recipe, but you can easily substitute this for almond milk or another non-dairy milk if 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.
Can Vegans Eat Pancakes?
Yes! This is one of the questions I came across online when looking up how I can answer ALL the questions you may have about pancakes, and oh yes, you can most definitely eat pancakes as a vegan.
You will often need to make them yourself though, because the standard way to make them is usually with dairy milk and regular eggs.
They are so easy to make yourself, that you’ll soon be a pancake master! And no one will be able to tell the difference. Well, they might tell you these are the best pancakes they’ve ever had.
Are Pancakes Vegan?
Well….see above. Not usually. But vegan pancakes are one of the easiest things you can make yourself, so there is no reason to stop eating pancakes.
Can you make these Vegan Pancakes Gluten-Free?
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.
How long do Vegan Pancakes keep in the fridge?
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.
Can you Freeze Vegan Pancakes?
Yes! They are freezer friendly. Let them cool completely before freezing.
I think you will love these vegan pancakes! They are:
- Light and Fluffy
- Perfectly Sweet
- Ideal for Breakfast
- Super Easy
Enjoy these vegan pancakes for breakfast with vegan butter and lots of syrup and fresh fruit, or jam and vegan whipped cream, whatever floats your boat!
More Vegan Breakfast Recipes!
- Vegan Banana Pancakes
- Vegan Blueberry Muffins
- Vegan Banana Muffins
- Vegan Tofu Scramble
- Vegan Scrambled Eggs
- Vegan French Toast
- Vegan Scones
- Vegan Omelette
So let us know what you think of this vegan pancake recipe! Leave us a comment and rate the recipe! Thanks so much.
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Vegan Pancakes
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 8 Pancakes
Print Recipe
Pin RecipeDescription
Light, fluffy and perfect vegan pancakes. Perfectly sweet, super easy and ideal for breakfast. These are the best pancakes, vegan or otherwise!
Ingredients
- 1 and 1/4 cups (156g) All Purpose Flour
- 3 Tbsp White 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 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.
*Nutritional estimate is based on 1 pancake (of 8) without vegan butter or syrup.
- 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
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! 🙂
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!