This vegan pancakes recipe is easy to make with 10 simple ingredients! Light and fluffy, these pancakes are a delicious breakfast or brunch.
These vegan pancakes are light, fluffy, and delicious. They prove that it’s EASY to make vegan pancakes that are just as tasty as classic ones—no eggs or dairy required! This vegan pancakes recipe calls for 10 simple ingredients that you likely have in your pantry right now.
I’ll be honest—before I developed this recipe, I didn’t think it was possible to make fluffy pancakes without eggs…or at least an egg substitute like mashed banana or flaxseed. But testing batch after batch of vegan pancakes proved me wrong. Baking powder and a dash of apple cider vinegar are all it takes to make these pancakes puff.
They’ve become one of our favorite weekend breakfasts, loaded up with maple syrup, nut butter, and fresh fruit. Try them the next time you’re looking for an easy breakfast treat. I think you’ll love them too!
Vegan Pancakes Recipe Ingredients
You need 10 pantry ingredients to make this vegan pancakes recipe:
- All-purpose flour and whole wheat flour – This mix of flours gives these pancakes a delicious texture and flavor. The all-purpose flour makes them light and fluffy, while the whole wheat flour adds a nice nutty flavor.
- Almond milk – Or any non-dairy milk you like! Oat milk and soy milk would also work here.
- Avocado oil – For richness. If you don’t keep it on hand, you could use another neutral oil, olive oil, melted coconut oil, or melted vegan butter instead.
- Baking powder and apple cider vinegar – To help the pancakes rise.
- Maple syrup – You’ll use some to sweeten the pancake batter. Serve the vegan pancakes with more syrup on top!
- Cinnamon and vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Variations
- Make vegan chocolate chip pancakes: Fold 1/2 cup vegan chocolate chips into the batter.
- Make vegan blueberry pancakes: Fold 1 cup fresh or frozen blueberries into the batter.
How to Make Vegan Pancakes
You can find the complete vegan pancakes recipe with measurements at the bottom of this post. For now, here’s a quick overview of how it goes:
Start by making the batter. Whisk together the dry ingredients in a large bowl and the wet ingredients in a medium bowl. Add the wet ingredients to the dry ingredients, and whisk until just combined. A few lumps are ok!
Then, let the batter rest. This step is essential for making fluffy vegan pancakes! Setting the batter aside for 5 minutes allows air bubbles to form in it, which will help the pancakes puff up as they cook.
Cook the pancakes in a nonstick skillet or griddle over medium-low heat. These vegan pancakes take longer to cook than traditional pancakes do. Mine typically need 2 1/2 minutes on the first side and 1 1/2 on the second side. They’re ready when they’re golden brown, puffed, and cooked through.
Serve with maple syrup!
Recipe Tips
- For the fluffiest vegan pancakes, let the batter rest. Setting the batter aside for 5 minutes is a key step in this recipe. It gives the baking powder time to activate (the batter will start to bubble as it sits), which makes the final pancakes fluffier. Resist the urge to stir the batter after it sits. You want to keep as many of the bubbles as you can intact!
- Cook them low and slow. I cook these pancakes on low heat so that the middles have time to cook through before the outsides brown. I typically need about 2 1/2 minutes on the first side and 1 1/2 on the second side. Don’t rush the cooking process, or the pancakes will be underdone in the middle!
- Keep them warm in the oven. Depending on the size of your skillet or griddle, you’ll likely need to cook these vegan pancakes in batches. To keep earlier batches warm while you work through the remaining batter, place them on a large plate or baking sheet, loosely tent them with foil, and warm them in a 200°F oven until you’re ready to eat.
What to Serve with Vegan Pancakes
The simplest way to serve these thick, fluffy pancakes is with maple syrup, but your topping options don’t end there! Here are a few more toppings I love:
- Fresh berries or other fresh fruit like sliced bananas
- Vegan butter
- Toasted pecans or walnuts
- Peanut butter or almond butter
- Blueberry compote or strawberry compote
Enjoy them for breakfast on their own, or pair them with a tofu scramble for a hearty vegan brunch!
How to Store
Got leftover pancakes? Seal them in an airtight container or freezer bag, and freeze them for up to 3 months. To reheat, pop them in the microwave for about 30 seconds.
More Vegan Breakfast Recipes
If you love this vegan pancake recipe, try one of these yummy vegan breakfasts next:
- Vegan Banana Pancakes
- Vegan French Toast
- Overnight Oats
- Healthy Banana Bread
- Cinnamon Rolls
- Or any of these 30 Vegan Breakfast Recipes!
Vegan Pancakes
Ingredients
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 cup almond milk
- 1½ tablespoons avocado oil, plus more for the pan
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.
- In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).
- Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through. Serve with maple syrup.
these were sooo yummy! and so easy to make 🙂 I served them with sliced banana, raspberry, and more maple syrup.
I’m so glad you loved them, Miryam! They would be great with raspberries and banana, yum!
Really good pancakes. Trying vegan recipes since egg shortage. Plus, I added protein powder to my pancakes.
Oh my goodness! These pancakes 🥞 are so delicious 😋. I made them twice! 😅 I ate them so fast the first time, I forgot to take a picture. I used all purpose flour and coconut milk for my pancakes and again, I ate them so fast. The best vegan pancakes I’ve tasted and made for myself! Thanks for sharing. I’m so excited about what we’ll be cooking up next month.
Hi Juande, I’m so glad you loved the pancakes! Thanks for joining in this month!
Can I sub coconut milk for almond milk?
I’ve never tried it, Carole, but other readers have done it successfully.
I thought the recipe was spot on! I love that the pancakes 🥞 don’t require a vegan egg from flax seeds or aquafaba. I only used Bob Red Mill Gluten free flour and they turned out great. I was wondering if almond flour could be used as a substitute for the whole wheat flour? Or can you sub for oat flour?
These are such easy amazing pancakes!! I even added a little of cottage cheese for some protein. These were delicious my go to pancake recipe. Thanks!!
Hi, I’m so glad you loved the pancakes!
These Vegan Panckes are as fluffy as a cloud, and the hit of cinnamon makes the warm and toasty!
So glad you loved them, Phyllis!
These pancakes are by far the best I’ve ever made from scratch. First they are moist and fluffy without being dense, which I loved. Second, the combination of maple syrup, vanilla extract and cinnamon gave the pancakes enough sweetness to not need additional syrup (in my opinion). My kiddos are without any toppings and enjoyed it. I should mention that I added a scoop of protein powder and water just to give it a protein punch but other than that, absolutely perfect as is!
Hi Sonia, I’m so glad you loved the recipe!
I’m oil free so I used apple sauce instead and cooked in waffle maker.
Served with date syrup and blueberries. Delicious ❤️
I’m glad you enjoyed them!
We love the cinnamon in this recipe!
I’m so happy to hear!
Full of flavour. These pancakes may require some experimenting to get them the right consistency and heat. They are moist enough, but you might want to add some applesauce or mashed bananas if you want them very moist. With whole wheat, density can be different if it’s fresh ground vs. store bought. Likewise, plant-based milks can be thicker or thinner. I like to cook these in a seasoned cast iron frying pan starting at 7 for the first pancake. By the second, I’m at a 5.5. And then I move more toward a 4 for heat. For flavour, it’s best to cook them in plant-based margarine. I use a silicone flipper to spread the margarine prior to pouring the batter and then I use a stainless steel flipper to flip the pancake, lifting it gently at first, and spreading the margarine again before flippping it. Usually if pancakes are sticking, they don’t have enough fat under them or you’ve flipped them too soon.
Love most all your recipes.
Keep’em coming ✌✌
Can this batter be used in a waffle maker?
Same question as Marsha! Looks good!