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Vegan Pancakes pack a classic, homey flavor that stacks up (see what I did there?) to the more decadent competition, despite being made without milk, without eggs, and even without butter.

a stack of fluffy vegan pancakes with syrup

Fat, fluffy pancakes stacked tall and begging to be drenched in maple syrup, spooned with fruit compote, and/or slathered in nut butter, these healthy vegan pancakes are ultra low-maintenance.

Their soft texture and pleasing taste will surprise you.

Whether or not you are vegan (say you just ran out of eggs and need a pancake—I’ve been there), the super-short ingredient list and fantastic results make these wholesome, yummy pancakes well worth making (just like this Vegan Zucchini Bread and Vegan Pumpkin Bread).

If you’ve been making pancakes from a mix up until this point, the next time a pancake craving hits, I hope you’ll put down the box and try this from-scratch recipe instead.

It’s so super easy you don’t need to bother calling Aunt Jemima, and the results are far superior (plus most pancake mixes aren’t vegan anyway!).

Ditch the mix, and let’s make these easy vegan pancakes from scratch!

A delicious breakfast free from eggs and milk and topped with fruit

What are Vegan Pancakes Made Of?

When I was growing up, my dad always cooked our weekend breakfasts from scratch (you can see his much beloved recipe for Fluffy Pancakes here).

He taught me that you don’t need a mix to whip up perfect pancakes, pronto.

Thankfully, the ingredients list for these pancakes is short and wholesome (and egg-free).

I simply made a basic pancake batter without the egg and was delighted by how fluffy and fab they turned out to be.

You probably already have most (if not all!) of these items in your pantry right now, making this an easy pancake recipe for any day of the week.

A bowl of Vegan Pancake batter

How to Make Vegan Pancakes from Scratch

Now thanks to this easy vegan pancakes recipe, homemade pancakes are even more streamlined. You don’t even need eggs!

And spoiler: this is a vegan pancake recipe without flax eggs, without egg replacer, and without any other odd add-ins.

The Ingredients

  • Whole Wheat Flour. I love my pancakes on the healthy side, and I find that with white whole wheat flour (which is higher in fiber and nutrients than white flour), they are still plenty light and fluffy.

Low-Carb Pancakes

Try my Coconut Flour Pancakes if you are looking for low-carb pancakes. They are not vegan, but if that’s not a concern for you, they are an excellent option.

(I do not currently have a low carbohydrates and vegan recipe, but if you have a favorite, I’d love to hear about it in the comments section below.)

  • Almond Milk. You can use any non-dairy milk you like here. Almond milk is what we have on hand most often. I imagine that vegan pancakes with other dairy-free milk, such as coconut milk, soy milk, or oat milk would be ultra yummy too!
  • Cinnamon. A pinch makes the pancakes taste warm and cozy.
  • Pure Maple Syrup + Vanilla. A touch of each for sweetness and flavor.


Use the real deal for both the maple syrup and the vanilla. These pancakes have few ingredients, so each is important.

  • Coconut Oil. Or olive oil or canola oil, for moisture. This recipe needs just 1 tablespoon to make the pancakes satisfying.
  • Baking Powder. To help the pancakes rise.


Do not make these vegan pancakes without baking powder! Since this recipe is made without eggs, it’s the ingredient that helps the pancakes lift.

The Directions

dry ingredients for making vegan pancake mix
  1. Whisk the dry ingredients.
almond milk, oil, vanilla, and lemon zest in a bowl to mix vegan pancakes
  1. Whisk the wet ingredients.
mix healthy vengan pancakes wet ingredients into white whole wheat flour
  1. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir the batter gently.
healthy easy vegan pancake mix in a skillet
  1. Cook the vegan pancakes in pre-heated pan until golden outside. Serve hot with desired toppings, and ENJOY!
A stick of fluffy vegan pancakes, topped with fruit compote and maple syrup

Vegan Pancake Cooking Tips

  • Cook Low and Slow. With any healthy whole grain pancake recipe, it’s important to cook the pancakes low and slow. This ensures they cook all the way through without burning on the outside. Your patience will be rewarded.
  • Ensure Your Baking Powder Isn’t Expired. I always recommend aluminum free baking powder to avoid any off metallic flavors.
  • Use a Thin, Flexible Spatula.
  • Don’t Overmix! It’s OK for the batter to be a bit lumpy. Overmixing will activate the gluten in the flour and make the pancakes tough. No thank you.

Vegan Pancake Variations

Make them your own! You can add any mix-ins to this batter. Here are a few tasty ideas:

  • A hint of lemon zest brings the flavor to life; or try making a lemon glaze with lemon juice and powdered sugar.
  • Blueberry would be ideal for summer (or lemon blueberry!).
  • Chocolate chips are never remiss.
  • I’m planning to take a note from my favorite Banana Oatmeal Pancakes and make these banana vegan pancakes one morning soon.
A stack of pancakes with a bite taken out and fruit on top

Storage Tips

  • To Store. Refrigerate vegan pancakes in airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftover vegan pancakes at 350 degrees F, or in the microwave.
  • To Freeze. Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container, or ziptop bag, for up to 3 months. Reheat from frozen in the oven or toaster.

Meal Prep Tip

If you’d like to freeze extra pancakes for later, or want to make a double batch so you have healthy breakfasts on hand in a hurry (good idea), here’s how to freeze and reheat pancakes, vegan or otherwise.

  1. Let the pancakes cool completely. I like to do this on a cooling rack so that they don’t get soggy.
  2. Once cool, arrange the pancakes in a single layer on a parchment-lined baking sheet, then place it in the freezer.
  3. Once the pancakes are frozen, transfer them to a ziptop bag and store for up to 3 months.
  4. Do not put unfrozen pancakes in a ziptop bag without first freezing them flat, or they will turn into a big, hard pancake blob.
  5. To Reheat. gently warm the pancakes in the microwave directly from frozen. If desired, place them in the oven and warm so that they lightly crisp on the outsides. Delish!

What to Serve with Vegan Pancakes

Recommended Tools to Make Vegan Pancakes

  • Non-Stick Skillet. The pancakes won’t stick to this skillet. I don’t even need nonstick spray for this one.
  • Mixing Bowl. Perfect for mixing the ingredients for the pancake batter.
  • Whisk. The smaller size means less splashing while you whisk.

Bye bye box. Hello vegan pancakes from scratch!

And remember, even if you aren’t vegan you’ll still love these easy, healthy, fluffy pancakes.

Frequently Asked Questions

What Can Replace Flour in Vegan Pancakes?

For gluten-free vegan pancakes, swap the wheat flour for a 1:1 gluten free flour blend like this one.

Also, be sure to check out my Healthy Pumpkin Pancakes, which are made with buckwheat flour—which, despite the having the word “wheat” in its name, is gluten free.

You could also try my Oatmeal Pancakes, which are made with ground oats.

What is the Secret to Pancakes?

My #1 tip for making great pancakes, along with following the recipe, is DO NOT OVERMIX THE BATTER! It will be a little bit lumpy. Lumps are good in pancake batter.

Can I Use Applesauce Instead of Oil in Vegan Pancakes?

I do not recommend making these vegan pancakes with applesauce instead of oil. They do need the bit of fat from the oil to turn out the right texture.

What Makes Pancakes Light and Fluffy?

Baking powder is the key ingredient that fluffs up the pancake. It is a leavener, like baking soda, making the pancake rise and keep its shape.

Vegan Pancakes

4.92 from 12 votes
How to make delicious, fluffy vegan pancakes! Without eggs and without milk, these healthy pancakes are fast and perfect for breakfast.

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Servings: 8 pancakes


  • 3/4 cup white whole wheat flour or regular whole wheat flour or additional all-purpose flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon optional
  • 1/4 teaspoon kosher salt
  • 1 cup unsweetened almond milk or other nondairy milk
  • 2 tablespoons pure maple syrup
  • 1 tablespoon olive oil or canola oil or melted, cooled coconut oil, plus additional for cooking the pancakes
  • 1 teaspoon pure vanilla extract
  • Zest of 1 small lemon scant 1/2 teaspoon (optional)


  • If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
  • In the bottom of a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, cinnamon (if using), and salt.
  • In a separate bowl or large measuring cup, whisk together the almond milk, maple syrup, oil, vanilla, and lemon zest (if using).
  • Make a well in the center of the dry ingredients, then pour in the wet ingredients. By hand with a spatula or wooden spoon, stir the batter gently, just until the flour disappears. The mixture will still look lumpy. Set the bowl aside and let it rest for a few minutes while you heat the skillet.
  • Heat a large nonstick skillet or griddle over medium-low heat. Once the skillet is fully heated (a sprinkle of water should sizzle on contact), lightly brush the skillet with oil if needed (some nonstick griddles do not need any oil at all). Drop the batter by 1/4 cupfuls onto the griddle, using the back of a spoon or measure cup to spread the batter out a little. Cook on the first side until small bubbles form on top and the edges look dry, about 2 to 3 minutes. Gently flip the pancakes and cook on the other side until browned and the centers are cooked through, about 1 to 2 minutes more. Enjoy immediately or transfer to a baking sheet and place in the oven to keep warm.



  • TO STORE: Refrigerate vegan pancakes in airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftover vegan pancakes at 350 degrees F, or in the microwave.
  • TO FREEZE: Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container, or ziptop bag, for up to 3 months. Reheat from frozen in the oven or toaster.


Serving: 1pancakeCalories: 102kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 1gPotassium: 133mgFiber: 1gSugar: 3gCalcium: 94mgIron: 0.7mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Yum and yes!!!!! I have looking for a pancake recipe I could make from scratch and this is the one. I have made it twice and eating it faithfully.
    I feel better than eating the pancakes out in the restaurant and I know exactly what I am putting in it.

    Thank you!!!5 stars

    1. YAY! Thank you for taking the time to leave this awesome review, Joyce! I’m so happy you enjoyed this recipe!

  2. These were pretty great! I added extra cinnamon & some vegan chocolate chips and they turned out yummy. My only issue was that they were slightly undercooked in the middle, so they stuck to your mouth when eating (no matter how long we cooked them they were still undercooked inside). We made small silver dollar pancakes and they weren’t as fluffy as the ones in the photos. Could easily be an issue with our griddle, so I’d definitely try this recipe again with a frying pan next time since the flavor was awesome! Or add more baking powder?4 stars

    1. Hi Sarah, I’m sorry you had trouble with these pancakes. I have not heard of this issue before, and I’m not sure what might’ve gone wrong without being in the kitchen with you. I’m happy you enjoyed them overall!

    1. Made these tonight for dinner and omg they are my new favorite. I did squeeze some of the lemon juice into the batter and added blueberries. Tasted like lemon blueberry cake. Was so good. Def saving this recipe for future use!5 stars

  3. Hey Erin! This is my fifth time trying vegan pancakes, and they’ve all gone terribly! The batter just never seems to get loose like the consistency i see in the pictures, it always comes out very thick like a dough…any ideas on what I’m doing wrong? I do the spoon and level for flour to make sure I’m not getting too much, took care not to overmix, and sometimes even add more non-dairy milk to try and get the consistency right. Just really struggling with this one!

    1. Hi Brendan! This does sound like it’s been quite a struggle. Have your attempts been with this recipe or with others? How do the pancakes turn out once they are cooked? Even if the batter is thick, you can usually scoop it with a dry measuring cup onto your griddle, then use the back of the cup to gently spread it out. The batter should be a bit thick, so you may be doing it right and just not know what to expect. I’d love to help you more if I can.

  4. Five star! I’ve tried a lot of vegan pancake recipes over the years. This is by far, the best one. Fluffy, without eggs! And super easy. It will be my new go-to. Next weekend – with blueberries! Thank you!!5 stars

  5. Hello! Aspiring vegan here! I made these one morning and oh my gosh I was so surprised how much these pancakes rose! They were fluffy, flavorful and a hit with my non-vegan fiance. Some plant-based butter and homemade strawberry syrup sent these over the top! Thanks for this simple recipe!5 stars

    1. Hi Sarah! I’ve only tested this recipe as is but I do have these fluffy pancakes recipes that you might like to try: you can use any dairy free milk in them. Enjoy!

  6. These were delicious. The first batch was pretty thick and hard to spread out in the pan while cooking, and made for lumpy pancakes. Next batch we added a little extra almond milk and it was much better.5 stars