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.
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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!
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.
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.
- 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.
- 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.
- Whisk the dry ingredients.
- Whisk the wet ingredients.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir the batter gently.
- Cook the vegan pancakes in pre-heated pan until golden outside. Serve hot with desired toppings, and ENJOY!
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.
- 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.
- Let the pancakes cool completely. I like to do this on a cooling rack so that they don’t get soggy.
- Once cool, arrange the pancakes in a single layer on a parchment-lined baking sheet, then place it in the freezer.
- Once the pancakes are frozen, transfer them to a ziptop bag and store for up to 3 months.
- Do not put unfrozen pancakes in a ziptop bag without first freezing them flat, or they will turn into a big, hard pancake blob.
- 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!
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
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.
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.
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.
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.
- 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.
- To make gluten free: Swap a 1:1 GF baking flour like this one.
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