The best, fluffiest vegan pancakes ever! Super easy and made with simple ingredients. Get ready to enjoy a stack of the best pancakes you’ve ever tasted!
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.
Ingredients You Need For These Pancakes:
Ingredient Notes
- Coconut oil – provides the perfect level of moistness, but only a little is needed. You could also use melted vegan butter in place of the coconut oil if you prefer.
- Sugar – we used regular granulated white sugar. Coconut sugar would likely also be great, though the color will be darker.
- Flax egg – a flax egg is a simple mix of ground flaxseed with 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.
- 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, 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.
How to make Vegan Pancakes
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add all purpose flour, sugar, baking powder and salt to a mixing bowl and mix them together.
- Add soy milk, a flax egg (ground flaxseed meal mixed with hot water) and coconut oil and mix into a batter.
- Heat a frying pan with a little oil until hot. Pour out around ¼ 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.
- Repeat until your batter runs out and you have a full stack of pancakes!
Chef’s Tips
Measure your flour correctly. The most important tip to perfect pancakes is to measure your flour correctly using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop your flour and don’t pack it into the cup. If you have a food scale, then weigh the flour on your scale for perfect accuracy.
The batter is thick. This recipe creates a thick batter. Don’t worry about it, it is supposed to be thick. If you have measured your flour correctly then your batter is perfect and will result in the fluffiest pancakes ever.
Recipe FAQ
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.
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.
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.
Yes, these pancakes are 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 Peanut Butter Pancakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pancakes
Ingredients
- 1 ¼ cups All Purpose Flour (156g)
- 3 Tablespoons White Granulated Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- ¾ cup Soy Milk (180ml)
- 1 Flax Egg 1 Tablespoon Ground Flaxseed Meal with 3 Tablespoons Hot Water
- 1 Tablespoon Coconut Oil plus more for frying
Instructions
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt. 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 ¼ 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.
Video
Notes
- Flour. 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.
- Baking powder. The baking powder measure is correct as 1 Tablespoon (it’s not a typo!). This is what makes these pancakes super light and fluffy.
- Soy milk. 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 options.
- Coconut oil. I don’t usually melt the coconut oil first, I just whisk it in. But you can melt it first if the weather is cold and the coconut oil is very solid. You can also use melted vegan butter in place of coconut oil if you prefer.
- 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 extra tips.
Cat says
Any replacements for the flax egg? Or can it just be left out?
Alison Andrews says
You can probably leave it out, I would just add a little more soy milk (up to 3 Tbsp) to compensate for the loss of moisture from omitting the flax egg.
Alecia Haselton says
THANK YOU for making a vegan recipe where it doesn’t matter if I use white or brown sugar, whatever flour, heck I even subbed water for some of the non dairy milk cause I ran out and it still was EXCELLENT they actually cooked all the way trough unlike other vegan pancake recipes. thank you thank you now I don’t look like a vegan fool to my boyfriend and family! muwahahah
Alison Andrews says
Haha, you’re SO welcome Alecia! I’m so happy the recipe has worked out great for you. Thanks a million for the awesome review! 🙂
Corie says
The best vegan pancake recipe I’ve found.
Alison Andrews says
Thank you so much Corie! 🙂
Kristine Campbell says
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!
Alison Andrews says
Thanks Kristine! So glad they were good! 🙂
Annett says
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
Alison Andrews says
Hi Annett, so glad they worked out well in the end! And thanks for sharing your adjustments! 🙂
Teri Weir says
I tripled the batch and added only 2 tbsp of baking powder. They were perfect! Still fluffy and no extra baking powder taste.
Ashley says
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.
Alison Andrews says
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. 🙂
Heidi Bellomy says
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!
Alison Andrews says
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! ?
Veronica says
Can chia seeds be used instead of flax seeds? Thank you so much 🙂
Alison Andrews says
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!
Idália says
Perfect recipe! Love them?
Alison Andrews says
Yay! Thanks for sharing! 🙂
Brittany Laird says
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!
Alison Andrews says
Awesome Brittany! So pleased to read your comment, thanks so much for posting and your awesome review! 🙂
Barbara says
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?
Alison Andrews says
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! 🙂
Marlouise Ferreira says
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.
Alison Andrews says
Sounds wonderful Marlouise! Thanks for sharing! 🙂
Marie says
Recipe looks good! Was wondering if this recipe would also work for waffles in a waffle maker?
Alison Andrews says
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! 🙂
Karen says
My favorite pancake recipe, comes out perfectly every time. It’s foolproof!