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
- 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. 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 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
Ash says
February 7, 2019 at 5:31 pmI added an extra 1/4 c almond milk and 1/2 c water and they turned out great! thanks!
mariana says
March 5, 2019 at 11:59 amI use hydrated chia seeds as the egg substitute. Works out great.
★★★★★
Alison Andrews says
March 5, 2019 at 12:32 pmAwesome! Thanks so much for sharing! 🙂
Adrian Brooks Collins says
March 11, 2019 at 10:42 pmClearly it’s 1 and 3/4 cup soy milk: as 3/4 makes paste. Fingers crossed.
Alison Andrews says
March 12, 2019 at 9:59 amHi 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! 🙂
Trich Gaul says
March 17, 2019 at 5:13 pmThe 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?
Alison Andrews says
March 18, 2019 at 9:32 amHi 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! 🙂
James says
March 22, 2019 at 8:48 amWorked out really great, also had to add a bit more milk, although i wasn’t exact with the measurements.
Alison Andrews says
March 22, 2019 at 9:06 amSo glad it worked out great, thanks for sharing! 🙂
Janette says
March 26, 2019 at 4:27 pmCan this batter be used for waffles?
Alison Andrews says
March 27, 2019 at 10:55 amHi Janette, I have a very similar batter that I used for our classic vegan waffles. 🙂
Kay says
May 5, 2019 at 10:01 pmCan I use a gluten free flour like cassava flour instead of white flour? How about in all recipes that call for all-purpose flour?
Alison Andrews says
May 7, 2019 at 1:43 pmHi 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! 🙂