If you’re anything like me and love starting the day with a warm, fluffy stack of pancakes but want to keep things plant-based, I’ve got a treat for you. This Vegan Pancakes Recipe is my go-to for breakfast, brunch, or even a sweet snack — it’s everything you want pancakes to be: light, tender, and incredibly easy to whip up. Plus, it uses simple ingredients you probably already have on hand. Stick with me, and I’ll share all my tips for making them perfectly every time!
Why You’ll Love This Recipe
- Super Fluffy Texture: Thanks to the baking powder, these pancakes are wonderfully light and airy, just like classic ones.
- Simple, Pantry-Friendly Ingredients: No fancy vegan substitutes—just staples you can find in any kitchen.
- Versatile and Customizable: You can tone the sweetness up or down, add your favorite mix-ins, or experiment with different plant milks.
- Quick and Easy to Make: You’ll have a delicious breakfast on the table in about 20 minutes, even on busy mornings.
Ingredients You’ll Need
What I really love about this Vegan Pancakes Recipe is how straightforward the ingredient list is. Each one plays a key role in giving you the fluffiest pancakes without any eggs or dairy. Plus, it’s super easy to swap out a few things if you have dietary preferences or just want to experiment!
- All-purpose flour: The foundation for fluffy pancakes; makes sure it’s fresh for the best rise.
- Baking powder: This is your leavening hero—don’t confuse it with baking soda or your pancakes won’t puff up!
- Salt: Just a pinch to balance the flavors and bring out the sweetness.
- Non-dairy milk: I recommend unsweetened plain varieties like almond, oat, or soy milk for a neutral flavor canvas.
- Melted vegan butter: Adds richness and a lovely buttery touch—coconut oil can work if you’re out, but I prefer butter for depth.
- Vanilla extract: This little addition amps up the flavor, making the pancakes taste just like a treat.
Variations
I’m all about making recipes your own, and this Vegan Pancakes Recipe is no exception. Over the years, I’ve played around with flavors and mix-ins that really take these pancakes from everyday breakfast to something special. Feel free to experiment—you might just discover your signature flavor combo!
- Blueberry or Banana Pancakes: My family goes crazy when I fold fresh blueberries or mashed banana into the batter—adds natural sweetness and moisture.
- Spiced Pancakes: I sometimes add a pinch of cinnamon or pumpkin pie spice, which warms up the flavor beautifully, especially in cooler months.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend to make these pancakes safe for gluten-sensitive friends without compromising fluffiness.
- Chocolate Chip Treat: Sneak in some vegan chocolate chips for an indulgent weekend breakfast that everyone will love.
How to Make Vegan Pancakes Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together your flour, baking powder, and salt in a large bowl. I like to do this first because it helps the baking powder get evenly distributed so every bite puffs up nicely. This step is simple but crucial for fluffy pancakes!
Step 2: Stir in Wet Ingredients Carefully
Next, pour in the non-dairy milk, melted vegan butter, and vanilla extract. Stir everything gently—don’t overmix, because lumps in the batter are totally okay. Overworking it can make your pancakes tough. When I first learned this, it changed the game for me.
Step 3: Heat Your Pan and Get Ready to Flip
Warm up a non-stick pan or griddle over medium heat. I add a teaspoon or two of vegan butter in the pan if I’m after crispy, golden edges (which I always am!). Use about a quarter cup of batter for each pancake—it helps keep them evenly sized and cook thoroughly.
Step 4: Cooking and Flipping
Watch for bubbles forming on the top of each pancake—that’s your signal it’s ready to flip. Usually takes 3 to 4 minutes on the first side, then just 1 to 2 minutes after flipping. Make sure the underside is golden brown to lock in that perfect texture. Keep the heat moderate to prevent burning while they cook through.
Pro Tips for Making Vegan Pancakes Recipe
- Avoid Overmixing: I used to beat the batter too much, thinking it made them better, but it actually made pancakes dense. Keep mixing gentle and stop when ingredients are just combined.
- Use Fresh Baking Powder: I learned this the hard way when old baking powder gave me flat pancakes. Test yours with water and baking soda if unsure—it should foam up right away.
- Heat Your Pan Properly: Medium heat strikes the perfect balance so pancakes cook through without burning. If they brown too fast, lower the heat slightly.
- Flip Only Once: Resist flipping back and forth. One good flip results in a better rise and fluffy interior.
How to Serve Vegan Pancakes Recipe
Garnishes
I love topping these pancakes with fresh berries and a drizzle of pure maple syrup—it’s classic, easy, and absolutely delicious. Sometimes I sprinkle toasted nuts or coconut flakes for texture. If you’re feeling indulgent, a dollop of coconut whipped cream is divine.
Side Dishes
One of my favorite combos is serving vegan pancakes alongside crispy breakfast tofu or fresh fruit salad. A few slices of avocado toast on the side can balance sweetness and add a creamy touch. You can also pair them with smoky tempeh bacon if you’re craving that savory contrast.
Creative Ways to Present
For birthdays or brunch parties, I stack these pancakes tall, layering each with vegan Nutella or jam, then dust with powdered sugar and garnish with edible flowers for a gorgeous centerpiece. Kids love it when I create smiley faces out of fruit toppings—it’s a simple way to make breakfast fun and festive.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers, I let the pancakes cool completely before storing them in an airtight container in the fridge. They stay good for about 2-3 days, which is perfect for quick breakfasts during the week.
Freezing
Freezing is a lifesaver—just flash freeze the pancakes on a baking sheet before stacking and wrapping them tightly in foil or plastic wrap. This way, they don’t stick together, and you can grab just a few at a time. Mine have stayed delicious in the freezer for up to a month.
Reheating
When it’s time to eat, I reheat pancakes in a toaster oven or on a skillet over low heat to keep edges crispy. Microwaving works in a pinch but sometimes makes them a bit soggy. A light toast really brings back the texture and warmth like they’re freshly made.
FAQs
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Can I use baking soda instead of baking powder in this vegan pancakes recipe?
Baking soda and baking powder aren’t interchangeable here because baking soda needs an acid to activate. Since this recipe doesn’t have acidic ingredients like vinegar or lemon juice, using baking soda alone won’t help the pancakes rise — the texture will be flat and dense. Stick to baking powder for best results!
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What’s the best non-dairy milk for vegan pancakes?
I find that unsweetened almond, oat, or soy milk work beautifully because they have a mild flavor that doesn’t overpower the batter. Oat milk adds a little creaminess, while almond milk keeps it light. You can try coconut milk too, but it may add a subtle coconut taste.
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How do I keep vegan pancakes from sticking to the pan?
Use a good non-stick pan or well-seasoned griddle, and be sure to add a little vegan butter or oil before cooking each batch. Also, let the pan heat up fully to medium before adding batter. This combination helps pancakes release easily when it’s time to flip.
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Can I add sweeteners or flavors directly to the batter?
Absolutely! Adding a tablespoon of maple syrup, coconut sugar, or a dash of cinnamon or nutmeg can personalize the pancakes. Just remember that too much liquid sweetener can change the batter consistency, so adjust accordingly by slightly reducing the milk.
Final Thoughts
I absolutely love how this Vegan Pancakes Recipe always delivers soft, fluffy pancakes that make everyone smile around the breakfast table. When I first tried going vegan with pancakes, I struggled to get the texture right, but this recipe fixed that for me. It’s reliable and forgiving—perfect for lazy weekend mornings or whenever you need a comforting brunch at home. I hope you enjoy making these as much as I do, and that they become a favorite in your kitchen too!
Print
Vegan Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
These fluffy vegan pancakes are a perfect breakfast treat made without any animal products. They are light, tender, and easy to prepare using simple pantry ingredients. The batter combines all-purpose flour, baking powder, and non-dairy milk, resulting in soft pancakes with a hint of vanilla and buttery flavor from melted vegan butter. Ideal for those following a vegan or dairy-free diet, these pancakes cook quickly on the stovetop to golden perfection with optional crispy edges.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup plain, unsweetened non-dairy milk
- 2 tablespoons melted vegan butter
- 1.5 teaspoons vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, baking powder, and salt ensuring they are evenly combined.
- Add Wet Ingredients: Pour in the non-dairy milk, melted vegan butter, and vanilla extract. Gently stir until just incorporated. The batter should remain lumpy — avoid overmixing to keep the pancakes fluffy.
- Preheat Pan: Heat a non-stick pan over medium heat. For crispy edges, add a teaspoon or two of vegan butter to the pan and allow it to melt before adding batter.
- Cook Pancakes: Scoop about 1/4 cup of batter per pancake onto the pan. Cook each pancake for approximately 3-4 minutes until the top surface begins to bubble and the underside is golden brown.
- Flip and Finish Cooking: Flip the pancakes gently and cook for an additional 1-2 minutes or until the other side is also golden brown and the pancake is fully cooked through.
Notes
- Make sure to use baking powder, not baking soda, to get the fluffy texture.
- Do not overmix the batter; lumps are okay and help create lighter pancakes.
- For extra flavor and texture, add vegan butter to the pan before cooking each pancake.
- Serve immediately for best texture and taste, or keep warm in a low oven until ready to serve.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 1.2g
- Sodium: 230mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
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