Classic Vegan Pancakes (Healthy + Easy)
Best Vegan Pancakes – Light, fluffy and easy to make, these simple plant-based pancakes are egg and dairy-free, made with everyday ingredients, and ready in minutes!
In our home, making pancakes is pretty much a weekly thing!
We mix up our pancake routine between these Vegan Oatmeal Pancakes, Vegan Pumpkin Spice Pancakes, Vegan Buckwheat Pancakes, Lemon Chia Seed Pancakes, or Cinnamon Applesauce Pancakes. All are equally delicious!
Why We Love This Recipe!
With only 6 simple ingredients, easy to make, and ready in about 15 minutes, this is a timeless vegan pancake recipe that will win over all pancake lovers, kids, and all!
Whether it’s the weekend or weekday, day or night, whenever the craving calls, this whole food plant-based recipe is a ‘best friend forever’ pancake recipe!
These light and fluffy pancakes and can be served with simple maple syrup or dressed up fancy with fresh fruit for a decadent breakfast.
However, or whenever you enjoy your pancakes, I know you’ll love this recipe as much as we do!
Ingredient Notes
In this recipe, flour, milk, sugar, and baking powder are mixed into a batter, poured onto a hot griddle, and cooked until golden, creating a delicious breakfast that’s quick and easy to make.
Here is everything you will need, including easy swaps and variations (measurements are in the recipe card below):
- Flour – We have successfully made this recipe using spelt, unbleached all-purpose, whole wheat, or a combo of these flours.
- Unsweetened non-dairy milk – Use your favorite vegan milk (almond, cashew, oat, soy, etc.).
- Sugar – Preferably organic pure cane, coconut, date, or monk fruit sugar.
- Baking powder
- Vanilla – If using vanilla-flavored milk, you can skip this or add for extra flavor.
- Lemon – This acid is used to make vegan buttermilk. You can also substitute with apple cider vinegar.
- Salt – Can be optional.
- Oil – Use your favorite. I used coconut oil here.
Optional Pancake Batter add-ins:
- stir in a small handful of dark chocolate chips or fruit to the batter at the end of mixing
- add spices or flavorings such as cinnamon, pumpkin spice, a dash of nutmeg, or lemon or orange zest
How To Make Vegan Pancakes
Following is step by step photos to use as a guide, and the full printable recipe at the bottom of this post.
- Start with making the vegan buttermilk by combining the plant milk with lemon juice in a bowl and let it rest for 10 minutes to curdle.
- Add vanilla to the milk, as shown above right.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour in the non-dairy milk and vanilla, and whisk until well blended.
- Using a 1/4 or 1/3 measuring cup, scoop and pour batter onto a preheated griddle or skillet.
- Cook for 2 – 3 minutes. The pancakes will be ready to flip when they begin to bubble, and the outer edges start to appear leathery, as shown above right.
- Once flipped, let pancakes cook for another 2 – 3 minutes.
- Transfer pancakes to a wire rack to cool, or serve right away.
Tips + FAQs
- Keep pancakes warm: If using a method that cooks a few pancakes at a time, you can keep them warm on a baking sheet in a preheated oven set to 200 degrees.
- Can I make this recipe gluten-free? Yes, simply use your favorite 1 to 1 gluten flour blend, such as this Bob’s Red Mill All-Purpose GF Flour or 1 to 1 GF Flour Blend (affiliate links)
- Can I make oil-free vegan pancakes? Yes! To make this recipe oil-free, use a good non-stick ceramic electric griddle (affiliate link). They may not turn as golden, but they will be extra healthy!
- Can I make waffles with this pancake recipe? Yes, simply cook the batter using your favorite method of making waffles. You can also check out this Easy Vegan Waffles recipe!
- What temperature should I cook vegan pancakes? Using an electric griddle, set the temp anywhere between 365 and 375 degrees F, adjusting as needed. When using a skillet on the stovetop, cook over medium heat.
How To Store + Reheat
Vegan pancakes can be stored in the fridge or freezer with these easy instructions. You can even make extra pancakes to store for a quick and easy breakfast or snack.
- Refrigerator: Leftovers can be kept in a covered container for up to 7 days.
- Freezer: For longer storage, vegan pancakes will last for up to 2 – 3 months in the freezer. To freeze, let cool completely and store in sealed freezer-safe containers or ziploc bags, removing as much as possible before sealing. You may want to separate each pancake with a piece of parchment paper.
- Reheat: To reheat vegan pancakes, place them on a baking sheet in a single layer and cover with foil. Place them in a preheated oven set to 350 degrees for 10 – 15 minutes or until warmed through. Alternatively, microwave them covered, using 30 – 60-second intervals until warmed through (covering will help to retain moisture).
Serving Suggestions
Pancakes are typically served drizzled with pure maple syrup, but I love changing it up with various toppings. Here are a few of my favorite options:
- Fruit toppings: Serve with fresh berries, Blueberry Compote, Skillet Cinnamon Apples, or Triple Berry Chia Jam.
- Drizzle and dollop: Top with a drizzle of this delicious protein-rich Maple Nut Butter Syrup or dollop of Cashew Sweet Cream.
Make a full and hearty breakfast with these favorites:
- Tofu scramble: Pair with this Simple Tofu Scramble.
- Potatoes: Serve with Breakfast Potatoes or Yukon Gold + Sweet Potato Home Fries.
- Frittata: Pair with warm and delicious Vegetable Vegan Frittata.
If you try this easy pancake recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
EASY VEGAN PANCAKES
A basic, everyday vegan pancake recipe that quick, easy, and everyone will enjoy! Top with fresh berries and pure maple syrup for a healthy start of your day.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: Serves 3
- Category: Breakfast
- Method: skillet, griddle
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup spelt flour or flour of choice
- 2 tablespoons organic cane sugar or coconut palm sugar
- 2 teaspoons baking powder (this will make them nice and fluffy)
- pinch of mineral salt
- 1 cup unsweetened almond milk, or non-dairy milk of choice
- 1 small lemon (juice of) or 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 – 2 teaspoons coconut oil, for cooking
Instructions
Vegan Buttermilk: To make a vegan buttermilk, add juice of small lemon to the milk and let rest for about 10 minutes. This can be optional.
Preheat: If using griddle preheat to manufacturers instructions.
Make batter: Combine flour, salt, sugar and baking powder into a medium bowl or wide-mouthed pitcher. Add milk and vanilla, mix until well combined.
Cook: If using a skillet, heat oil on medium heat. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 or 1/3 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side.
Keep warm: If needed, keep the pancakes warm in a preheated oven set to 200 degrees, on a baking sheet.
Serve with syrup, fresh fruit or any dessert sauce of choice.
Makes about 6 pancakes, serves 3
Store: Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Reheat in toaster oven or microwave.
Notes
If using a heavier flour, such as oat, whole-wheat or whole-spelt flour, you may need to add a tad more milk to the batter before cooking.
For thicker pancakes, add a tad less milk. For thinner pancakes, add a tad more milk.
Make gluten-free by using gluten-free all-purpose flour or other gluten-free flour of choice.
Top with various toppings for variation:
- fresh berries
- cashew sweet cream
- pure maple syrup
- maple nut butter syrup
- triple berry chia jam
To the batter, you can change it up by:
- stir in a small handful of dark chocolate chips or fruit to the batter at the end of mixing
- add spices of your choice, such as cinnamon, vanilla, lemon, or orange zest
Nutritional values are estimates only. See our full nutrition disclosure here.
These are amazing!! I used soy milk, added some vegan vanilla protein powder instead of the cane sugar. Super easy and yummy
These are great. I haven’t made pancakes in so long so it’s been a relearning process. The taste has been excellent, better, (is that possible??) than what I remember growing up.
We are GF in addition to being vegan and Bib’s red mill GF flour has worked well for this. Only thing is now I need to invest in a good griddle because we will be making them all the time!!
Thank you :)
These were turning out thin and not fluffy for me. Per batch, I reduced the milk to 3/4 cup + a dash at the end to get it at my perfect pouring texture. I also increased the baking powder from 2 to 3 tsp per batch. These two changes made them perfect for me. I now make at least 5 batches at once and freeze many of them so my son has an easy go-to breakfast on school mornings.
Glad that adjustment worked for you, and the extra baking powder doesn’t leave a metallic taste. Cheers to happy mornings for you and your son!
I’ve made them a couple of times now. They are light, fluffy and absolutely delicious. Especially with some Maple syrup on top. Thank you!
Has anyone tried this recipe as sheet pan pancakes?
These are fluffy, delicious vegan pancakes! I recommend doubling the recipe because I only got 3 pancakes out of 1 cup of flour.
So glad you enjoyed the recipe! Thanks for sharing, J!