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.
Ingredients You Need For These Pancakes:
- 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!
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.
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!
- 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.
- 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.