Perfect Vegan Pancakes
My easy vegan pancake recipe yields light, extra-fluffy pancakes that taste amazing every single time. Best of all, they’re naturally dairy-free and egg-free. If you’re looking for a gluten-free option, simply use your favorite gluten-free flour blend. I’ve made these vegan pancakes countless times, and my son absolutely loves them—he asks for them all the time! This recipe is pure magic, whether you’re vegan or not. They work perfectly for plant-based eaters, but they’re also a lifesaver when your fridge is almost empty, and you’ve run out of eggs. Trust me, you won’t miss a thing with these pancakes. They’re light and fluffy in the middle, still get those perfect crispy brown edges, and taste incredible. Go ahead and save this recipe. You’ll be so glad you did! For more vegan recipes, see our easy vegan blueberry muffins! Key Ingredients Flour: You’ve got options! Use all-purpose, whole wheat, or your favorite gluten-free flour blend. All work beautifully in this recipe. Baking Powder: This is your secret weapon for achieving those light, extra-fluffy pancakes. We use a generous amount, which might seem like a lot, but trust the process—it creates that incredible airy middle. To avoid any metallic aftertaste, I highly recommend using aluminum-free baking powder (like Bob’s Red Mill). I use the same trick for my classic pancakes. Salt, Vanilla Extract, and Cinnamon: These make our pancakes taste incredible. Don’t skip these! Non-Dairy Milk: Feel free to use whatever you have in the fridge. Almond, coconut, hemp, cashew, and oat milk all work perfectly. For an extra special touch, you can even try our homemade oat milk recipe. Oil or Plant-Based Butter: These add moisture and flavor. I particularly love using coconut oil or melted vegan butter for their rich taste. Regular oil, like olive oil, is also a great option and works wonderfully. Sugar: For the tastiest pancakes, a bit of sugar really makes a difference. Granulated, brown, coconut, or even maple syrup will work. While you can omit the sugar, be aware that your pancakes won’t brown as well and will have slightly less flavor. Flour: You’ve got options! Use all-purpose, whole wheat, or your favorite gluten-free flour blend. All work beautifully in this recipe. Baking Powder: This is your secret weapon for achieving those light, extra-fluffy pancakes. We use a generous amount, which might seem like a lot, but trust the process—it creates that incredible airy middle. To avoid any metallic aftertaste, I highly recommend using aluminum-free baking powder (like Bob’s Red Mill). I use the same trick for my classic pancakes. Salt, Vanilla Extract, and Cinnamon: These make our pancakes taste incredible. Don’t skip these! Non-Dairy Milk: Feel free to use whatever you have in the fridge. Almond, coconut, hemp, cashew, and oat milk all work perfectly. For an extra special touch, you can even try our homemade oat milk recipe. Oil or Plant-Based Butter: These add moisture and flavor. I particularly love using coconut oil or melted vegan butter for their rich taste. Regular oil, like olive oil, is also a great option and works wonderfully. Sugar: For the tastiest pancakes, a bit of sugar really makes a difference. Granulated, brown, coconut, or even maple syrup will work. While you can omit the sugar, be aware that your pancakes won’t brown as well and will have slightly less flavor. Vegan pancakes are so easy to make (my 4-year-old even helps me make them). I love serving my vegan pancakes with fruit, such as bananas or berries, and a drizzle of maple syrup. You could also add a spoonful of vegan whipped coconut cream (yum) and make them extra special with this berry fruit salad! Perfect Vegan Pancakes PREP 10 mins COOK 10 mins TOTAL 20 mins PREP 10 mins COOK 10 mins TOTAL 20 mins Our vegan pancakes are perfect for everyone (vegans and non-vegans alike!). They are just as fluffy as our classic pancakes and taste incredible. They also freeze really well! See my tips for freezing them below the recipe. I love these topped with fruit, our berry fruit salad, and this coconut whipped cream (also known as vegan whipped cream). Makes 6 pancakes You Will Need 1 cup (130g) all-purpose flour, whole wheat flour, or gluten-free flour blend 2 teaspoons aluminum-free baking powder 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon, optional 1 cup (236ml) dairy-free milk, try homemade oat milk 1 ½ tablespoons sugar or maple syrup 3 tablespoons olive oil, melted coconut oil, or melted plant-based butter 1 teaspoon pure vanilla extract Nonstick cooking spray, melted vegan butter, or oil for the skillet Directions 1Prepare the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt until well blended. 2Prepare the wet ingredients: In another bowl, whisk the milk, sugar, olive oil, and vanilla extract until well combined. 3Make the pancake batter: Create a well in the center of the flour mixture, then pour the milk mixture into it. Use a fork to stir until no clumps of flour remain. It is okay if the batter has a few small lumps. 4Cook the pancakes: Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates. 5Lightly brush or spray the skillet with oil or melted plant-based butter. Use a 1/4 cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle. 6When the edges appear dry, bubbles start to form and pop on the top surface of the pancake, flip it over. This takes about 2 minutes. Once flipped, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the middle. 7Serve immediately with warm syrup and berries. 1Prepare the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt until well blended. 2Prepare the wet ingredients: In another bowl, whisk the milk, sugar, olive oil, and vanilla extract until well combined. 3Make the pancake batter: Create a well in the center of the flour mixture, then pour the milk mixture into it. Use a fork to stir until no clumps of flour remain. It is okay if the batter has a few small lumps. 4Cook the pancakes: Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates. 5Lightly brush or spray the skillet with oil or melted plant-based butter. Use a 1/4 cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle. 6When the edges appear dry, bubbles start to form and pop on the top surface of the pancake, flip it over. This takes about 2 minutes. Once flipped, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the middle. 7Serve immediately with warm syrup and berries. Adam and Joanne's Tips Storing: Place cooked and cooled vegan pancakes in an airtight container in the fridge for up to a week, or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking. Reheating pancakes: Place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes. Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Bob’s Red Mill) since it prevents that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). For extra fluffy pancakes, use 3 teaspoons of baking powder. Non-dairy milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweetened milk, consider reducing the sugar called for in the recipe. The nutrition facts provided below are estimates. Storing: Place cooked and cooled vegan pancakes in an airtight container in the fridge for up to a week, or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking. Reheating pancakes: Place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes. Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Bob’s Red Mill) since it prevents that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). For extra fluffy pancakes, use 3 teaspoons of baking powder. Non-dairy milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweetened milk, consider reducing the sugar called for in the recipe. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 pancake / Calories 160 / Total Fat 7.7g / Saturated Fat 1g / Cholesterol 0mg / Sodium 131.4mg / Carbohydrate 21g / Dietary Fiber 0.7g / Total Sugars 3.3g / Protein 2.4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Vegan Blueberry Muffins Next Post: Easy Homemade Oat Milk