There’s something truly comforting about a stack of warm, fluffy pancakes on a lazy weekend morning. But if you’re vegan, you might think that enjoying this classic breakfast treat is off the table.
Not anymore! Our best vegan pancake recipe delivers the perfect combination of lightness, fluffiness, and rich flavor — all without any animal products.
Whether you’re a longtime vegan or just looking to add more plant-based meals into your routine, these pancakes are easy to make, wonderfully satisfying, and sure to become a breakfast favorite.
Made with simple pantry staples and a few clever substitutions, this recipe proves that delicious vegan pancakes are not only possible but unbelievably tasty. From the first bite, you’ll notice the perfect texture that rivals traditional pancakes.
Plus, it’s incredibly versatile, allowing you to customize with your favorite add-ins or toppings. So, grab your mixing bowl and let’s whip up some magic!
Why You’ll Love This Recipe
Our vegan pancake recipe stands out because it’s both simple and reliable. You don’t need any fancy ingredients or complicated steps to make these pancakes light and fluffy.
It uses everyday items you probably already have in your kitchen, making it an accessible option for all skill levels.
Plant-based and allergy-friendly: This recipe is free from eggs and dairy, making it perfect for vegans and those with common allergies. It’s also easy to adapt for gluten-free diets by swapping the flour.
Quick and fuss-free: The batter comes together in minutes, and you can cook pancakes on a non-stick pan or griddle. No need for special equipment or lengthy prep.
Explore more easy vegan meals here to complement your breakfast routine!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 1/2 cups (180g) | Can substitute with gluten-free flour blend |
| Baking powder | 2 teaspoons | Ensures fluffy pancakes |
| Sugar | 2 tablespoons | Use granulated or coconut sugar |
| Salt | 1/4 teaspoon | Enhances flavor |
| Flaxseed meal | 2 tablespoons | Mixed with water to replace eggs |
| Water | 6 tablespoons | For flax egg mixture |
| Almond milk (or any plant milk) | 1 1/4 cups (300ml) | Unsweetened preferred |
| Vanilla extract | 1 teaspoon | Optional, for flavor |
| Vegetable oil | 2 tablespoons | Plus extra for cooking |
Equipment
- Mixing bowls (one small, one large)
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Cooling rack or plate for cooked pancakes
Instructions
- Prepare the flax egg: In a small bowl, combine the flaxseed meal with water. Stir well and let it sit for 5-10 minutes until it thickens into a gel-like consistency. This mixture acts as an egg substitute to bind the ingredients.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
- Combine wet ingredients: To the flax egg, add the plant milk, vanilla extract, and vegetable oil. Whisk together until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or spoon until just combined. Be careful not to overmix; some lumps are okay. Let the batter rest for 5 minutes to activate the baking powder.
- Heat your pan: Place your non-stick skillet or griddle over medium heat. Lightly grease it with a bit of vegetable oil or vegan butter.
- Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 minutes or until golden brown and cooked through.
- Serve and enjoy: Transfer cooked pancakes to a plate or cooling rack. Repeat with the remaining batter, greasing the pan as needed.
Tips & Variations
Pro tip: For extra fluffy pancakes, let the batter rest for 10-15 minutes before cooking. This allows the baking powder to fully activate and the flaxseed to hydrate.
Want to mix things up? Add fresh blueberries, vegan chocolate chips, or sliced bananas directly to the batter before cooking.
For a nutty twist, sprinkle chopped walnuts or pecans on top after flipping.
If you’re avoiding gluten, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure your baking powder is gluten-free as well.
For a richer flavor, replace half of the water in the flax egg with orange juice or plant-based yogurt.
If you love this vegan pancake recipe, you might also enjoy our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat or try the Vegan Bread Machine Recipe for Soft, Delicious Loaves to round out your breakfast table.
Nutrition Facts
| Nutrient | Per Pancake (1/6 of batch) |
|---|---|
| Calories | 140 kcal |
| Carbohydrates | 24 g |
| Protein | 3 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 210 mg |
Serving Suggestions
Vegan pancakes are incredibly versatile. Top them with fresh fruit like strawberries, blueberries, or sliced bananas for a natural sweetness boost.
A drizzle of maple syrup or agave nectar complements the subtle vanilla flavor perfectly.
For a decadent breakfast, spread some nut butter or vegan cream cheese between layers of pancakes. You can also sprinkle chopped nuts or seeds for added texture and nutrition.
Looking to add a savory twist? Try topping your pancakes with sautéed mushrooms and spinach or a dollop of vegan sour cream and chives for a delicious brunch option.
Conclusion
Making delicious vegan pancakes from scratch has never been easier or more satisfying. This recipe combines wholesome, plant-based ingredients with simple cooking techniques to create fluffy, flavorful pancakes that everyone will love.
Whether you’re vegan or just experimenting with plant-based meals, these pancakes are a wonderful addition to your breakfast repertoire.
Not only are they quick and easy to prepare, but they also provide the perfect base for countless creative toppings and mix-ins. So next time you crave a cozy morning meal, try this recipe and enjoy pancakes that are as compassionate as they are tasty.
For more inspiring vegan dishes, check out our Vegetarian Swiss Chard Recipes for Healthy Meals and keep your plant-based journey delicious and exciting!
📖 Recipe Card: Best Vegan Pancake Recipe
Description: Fluffy and delicious vegan pancakes perfect for a wholesome breakfast. Made with simple plant-based ingredients anyone can enjoy.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups almond milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form on top, then flip and cook until golden brown.
- Repeat with remaining batter and serve warm.
Nutrition: Calories: 180 | Protein: 4g | Fat: 6g | Carbs: 28g
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