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.
I absolutely LOVE these! They work perfectly every time I make them. Thank you for the recipe!
I have banana bread in the oven right now (also your recipe) and my kitchen smells amazing!
Thanks Melissa! And hope the banana bread was a success too! 🙂
It was amazing, just as expected! Thanks again ????
Thanks Melissa!
I’ve made this recipe at least 4-5 times. I have tried the banana, blueberry, and regular pancakes. All fantastic!
Awesome! Thanks Amanda!
Love these pancakes! Super easy to whip up before the kids wake up and so tasty. I also brought the batter along to a family get together a few months ago and there was no visual difference between mine and the buttermilk pancakes everyone else was having. Thank you very much!
Awesome! Thanks so much for the great review!
Delicious!!! Just made these pancakes for the second time. Another great recipe. Thank you very much! Cheers.
These pancakes are delicious. This pancake recipe is by far, my favorite. I used maple syrup and flax milk and they turned out great!
Love your recipes! Thanks so much!
Yay! Thanks so much Jocelyn!
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
Hi!!
Do you think we are able to either omit the flaxseed if we don’t have on hand or sub in something else?
You could sub in 3 Tbsp of applesauce or 3 Tbsp of mashed banana (would have a banana flavor though). Alternatively you could leave it out and use an extra tablespoon of soy milk and an extra tablespoon of coconut oil.