Vegan Pancakes
There’s nothing like a tall stack of fluffy pancakes on a lazy morning. But if you’re living that plant-based life (or just ran out of eggs), don’t worry—you can still have the breakfast of your dreams. These Vegan Pancakes are soft, light, and golden with a slightly crispy edge, just like the classic ones you grew up loving.
Made with simple pantry staples, this recipe comes together in minutes and is perfect for both busy weekdays and slow Sunday brunches. No fancy ingredients, no hard-to-find egg replacers—just wholesome, delicious pancakes that everyone can enjoy.
Why You’ll Love These Vegan Pancakes
Light, fluffy, and golden
100% plant-based and dairy-free
No eggs or unusual ingredients
One-bowl recipe—quick cleanup
Kid-approved and freezer-friendly
Customizable with your favorite mix-ins
Ingredients You’ll Need
1 cup all-purpose flour
2 tbsp sugar (coconut or cane sugar)
2 tsp baking powder
¼ tsp salt
1 cup non-dairy milk (almond, oat, or soy)
2 tbsp neutral oil (canola or melted coconut oil)
1 tsp vanilla extract
Optional: vegan chocolate chips, blueberries, or chopped bananas
How to Make Vegan Pancakes
1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add wet ingredients: Pour in the non-dairy milk, oil, and vanilla. Mix until just combined. The batter should be slightly lumpy—don’t overmix.
3. Rest the batter: Let it sit for 5 minutes to activate the baking powder.
4. Heat the pan: Warm a non-stick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.
5. Cook the pancakes: Pour ¼ cup of batter onto the skillet. Cook for 2–3 minutes, until bubbles form on top. Flip and cook another 1–2 minutes until golden brown.
6. Repeat with remaining batter, adjusting heat as needed.
Tips for Pancake Perfection
Don’t overmix the batter—it’ll make the pancakes dense.
Let the batter sit to help it thicken and fluff up.
Use medium heat to avoid burning the outsides.
Add mix-ins after pouring the batter into the skillet for even distribution.
Keep cooked pancakes warm in the oven at 200°F while you finish the batch.
Delicious Variations
Blueberry Pancakes: Fold fresh or frozen blueberries into the batter.
Banana Pancakes: Add mashed banana for extra sweetness and flavor.
Choco Chip Pancakes: Add dairy-free chocolate chips to make it extra fun!
Protein Boost: Stir in a scoop of plant-based protein powder or flaxseed meal.
Serving Suggestions
Classic: Maple syrup + vegan butter
Fancy: Fresh berries, coconut yogurt, and a drizzle of almond butter
Savory: Try with avocado slices and a pinch of sea salt for a twist!
Final Thoughts
These Vegan Pancakes are proof that comfort food can be cruelty-free and still absolutely delicious. Whether you’re feeding a plant-based family or just trying something new, this easy recipe delivers stack after stack of fluffy goodness.
Pair them with a hot cup of coffee or fresh juice, and you’ve got the ultimate breakfast or brunch spread. Freeze extras for later, and you’re never more than a few minutes away from homemade happiness.
Vegan Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar coconut sugar or cane sugar
- 2 tsp baking powder
- ⅛ tsp salt
- 1 cup non-dairy milk almond, soy, or oat
- 2 tbsp melted coconut oil or any neutral oil
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the non-dairy milk, melted coconut oil, and vanilla extract. Mix until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the hot surface.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with maple syrup, fruit, or your favorite toppings.
