A stick of fluffy vegan pancakes, topped with fruit compote and maple syrup
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Vegan Pancakes

Yield: 8 pancakes
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
How to make delicious, fluffy vegan pancakes! Made without eggs and without milk, these healthy pancakes are perfect for breakfast and come together fast.


  • 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)


  1. If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
  2. 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).

  3. 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.
  4. 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.

Recipe Notes

Course: Breakfast
Cuisine: American
Keyword: easy, fluffy, From Scratch, vegan pancakes, without milk

Nutrition Information

Amount 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%

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