Vegan Pancakes Recipe
Pillowy soft, impossibly fluffy vegan pancakes—these will be your new morning go-to, whether you're vegan or just pancake-curious.
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Why These Vegan Pancakes Hit the Spot
There's something unbeatable about waking up on a Sunday, fixing a fresh cup of coffee, and whipping up a batch of pancakes. But I’ll admit, I was skeptical about plant-based pancakes being able to match the classic stack we all know. These, though? They totally deliver.
What I love is how you can make a killer pancake breakfast from just simple things laying around the kitchen. No eggs? No problem. All you need is the right combination of flour, baking powder, and vinegar for extra rise and fluff—plus your favorite plant-based milk.
Pair them with whatever you’ve got on hand—maple syrup, berries, or a handful of crunchy nuts. You can’t go wrong. If you want my top game-changers:
My favorite pancake upgrades:
- A big spoonful of peanut butter while they’re hot
- Fresh berries or sliced banana for a fresh, sweet kick
- A handful of toasted coconut or walnuts for a bit of texture
If you don’t have almond milk, swap in oat, soy, or even rice milk—these pancakes are almost impossible to mess up. For me, these are a staple: quick, comforting, and always satisfying.
Fluffy Vegan Pancakes
Incredibly fluffy vegan pancakes made with simple pantry staples—egg-free, dairy-free, cooked golden and perfect for your breakfast cravings.
Ingredients
Instructions
- 1
In a bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 2
In another bowl, mix the almond milk, oil, and vanilla extract.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are okay.
- 4
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- 5
Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruits, or nuts.
Notes
For gluten-free pancakes, substitute a 1:1 gluten-free flour blend.
Batter can be made ahead and stored in the fridge for up to 24 hours.
Pancakes are best served warm but can be reheated in a toaster or oven.
Nutrition Facts
Serves: 4 pancakes
Calories Per Serving: 150
Frequently Asked Questions About This Recipe
Yes, you can freeze them. Let pancakes cool completely, separate them with parchment, and store in a sealed bag. Reheat by toasting or microwaving.
Any plant-based milk, such as soy, oat, or coconut milk, works well in this recipe.
Make sure not to overmix the batter and let it rest for a couple of minutes before cooking. The baking powder and vinegar combination helps with the rise.
Yes, just substitute a 1:1 gluten-free flour blend in place of all-purpose flour.
Pancakes can be perfectly fluffy and delicious without eggs. The combination of baking powder and plant-based milk (with a little vinegar) provides rise and moisture.
