One of the more impassioned topics of debate in our household centers around the ideal pancake anatomy. If you agree that the best pancakes are thick, fluffy, and even healthy, welcome to the winning team! These easy homemade Vegan Pancakes are just the recipe for you.
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, and their soft texture and pleasing taste will surprise you.
Despite being made without milk, without eggs, and even without butter, these Vegan Pancakes pack a classic, homey flavor that stacks up (<—did you see what I did there?) to the more decadent competition.
Whether or not you are vegan, the super-short ingredient list and fantastic results make these healthy and delicious Vegan Pancakes well worth making.
How to Make Perfect (EASY) Homemade Vegan Pancakes
When I was growing up, my dad always cooked our weekend breakfasts from scratch (you can see his much beloved fluffy pancake recipe here). He taught me that you don’t need a box of Aunt Jemima to whip up perfect pancakes pronto.
Now thanks to this easy Vegan Pancakes recipe, the recipe is 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. I simply made the batter without the egg and was delighted by how fluffy and fab they turned out to be.
In other words: ditch the mix. You don’t need to buy Vegan Pancakes. It’s a breeze to make Vegan Pancakes from scratch!
The key ingredients are:
- 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 nondairy milk you like here. Almond milk is what we have on hand most often. I imagine that Vegan Pancakes with coconut milk would be ultra yummy too!
- Cinnamon. A pinch makes the Vegan Pancakes taste warm and cozy.
- Pure Maple Syrup + Vanilla. A touch of each for sweetness and flavor. Use the real deal for both. 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. I do not recommend making these Vegan Pancakes with applesauce instead; they do need the bit of fat from the oil to turn out the right texture.
- Baking Powder. To help the pancakes rise. Do not make these Vegan Pancakes without baking powder. Since there isn’t an egg, it’s the ingredient that helps the pancakes lift.
Vegan Pancake Cooking Tips
- 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. I just purchased this one a few weeks ago and love it!
- 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.
- Make them your own. You can add any mix-ins to this Vegan Pancake batter.
- A hint of lemon zest brings the flavor to life.
- 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 the Vegan Pancakes with banana slices one morning soon.
- Gluten Free Vegan Pancakes. Swap the wheat flour for a 1:1 GF baking 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.
- Low Carb Pancakes. Try my Coconut Flour 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 carb and vegan pancake recipe, but if you have a favorite, I’d love to hear about it in the comments section below.)
Recipe Yield + How to Freeze Pancakes
This recipe yields about 8 pancakes, which was plenty for our household of two…even though one of us, AHEM HUSBAND, likes his pancakes thin and flat. I’m not even going to pretend to understand.
SO, 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 2 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!
Vegan Pancakes: proof that a recipe this easy really can be THIS GOOD!
- 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 freeze: See detailed steps in blog post above.
- To make gluten free: Swap a 1:1 GF baking flour like this one.
Nutrition InformationAmount per serving (1 pancake) — Calories: 102, Fat: 2g, Saturated Fat: 1g, Sodium: 115mg, Potassium: 133mg, Carbohydrates: 18g, Fiber: 1g, Sugar: 3g, Protein: 2g, Calcium: 94%, Iron: 0.7%
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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