Easy Vegan Pancakes
If you’re craving a stack of fluffy pancakes, these easy vegan pancakes will make your belly happy. You don’t need any fancy ingredients or special equipment—just a bowl, a whisk, and a few pantry staples. These pancakes cook up light and golden every time, with just the right amount of sweetness. They’re perfect for lazy weekend mornings, meal prep, or even a quick weekday breakfast.
We’ll share everything you need to know to make the best vegan pancakes. You’ll find tips for getting that perfect texture, simple swaps if you’re missing something, and tasty topping ideas. Whether you’re new to vegan cooking or a pancake pro, this recipe is super beginner-friendly. Let’s get flipping!
For even more pancake love, you have to try these classic soft and sweet dairy-free blueberry pancakes or vegan sheet pan pancakes—delicious!
Why You’ll Love These Vegan Pancakes
These incredibly easy vegan pancakes are so good and simple that they will become another staple in your household. Only a couple of ingredients and a pan and you’re set!
- Super Easy to Make. You only need a handful of simple ingredients—most of which you probably already have. No special tools or tricky steps needed. Just mix, pour, and flip!
- Totally Dairy and Egg-Free. No milk or eggs? No problem! This recipe skips animal products without skipping flavor or fluffiness.
- Fluffy and Delicious Every Time. These pancakes come out soft, golden, and fluffy. You won’t miss the eggs at all—promise! They taste just as good (or better!) than traditional pancakes.
- Endless Topping Options. Go classic with maple syrup, or mix it up with fruit, nut butter, or dairy-free chocolate chips. You can even add extras like cinnamon or blueberries right into the batter. It’s totally up to you!
- Kid-Approved and Crowd-Friendly. Even picky eaters love these pancakes! They’re a hit at family breakfasts, brunch parties, or sleepovers. No one will guess they’re vegan!
Key Ingredients and Substitutions
With just a handful of simple ingredients, you can effortlessly create these easy vegan pancakes—chances are, you already have most of them readily available!
- Flour – Gives your pancakes structure and helps everything hold together. All-purpose flour works great, but you can also use whole wheat for a heartier texture or a gluten-free blend if needed. Just make sure to use one that’s meant for baking so your pancakes don’t turn out dense or gummy.
- Baking Powder – Makes the pancakes rise and turn out fluffy instead of flat. It adds those little air bubbles that make each bite light and soft. If you’re out, you can try 1/4 teaspoon baking soda plus 1/2 teaspoon lemon juice or vinegar per teaspoon of baking powder.
- Plant Milk – Helps mix the batter and gives moisture to the pancakes. Almond milk, soy milk, or cashew milk all would work well.
- Maple Syrup – Adds a light sweetness to the batter without using refined sugar. It also keeps the pancakes soft and flavorful. No maple syrup? You can sub with agave nectar, or just a tablespoon of regular sugar if that’s what you have.
- Vanilla Extract – Adds a warm, cozy flavor that really brings the pancakes to life. Even a small splash makes a big difference in taste. If you don’t have any, you can leave it out—or try a pinch of cinnamon or almond extract for a fun twist.
Pancake Variations
You can easily customize your pancakes by incorporating add-ins! Here are some classic options:
- Blueberries – Or any berry you prefer!
- Chocolate Chips – Just make sure to choose dairy-free chocolate chips to keep it vegan.
- Sliced Bananas
- Chopped Nuts (like walnuts or pecans)
- Pumpkin Pie Spice – A dash of cinnamon and nutmeg gives it a delicious autumnal aroma!
- Vegan Sprinkles – For a fun birthday cake pancake, try using colorful vegan sprinkles!
- Coconut Flakes – Adds a tropical vibe!
How To Make Vegan Pancakes
These easy vegan pancakes are light, fluffy, and perfect for any morning. You only need a few basic ingredients, and they’re ready in just minutes!
Step One: In a large bowl, whisk together the flour and baking powder. Then, add the dairy-free milk, maple syrup, vanilla extract, and salt. Whisk to combine until the batter is nice and smooth.
Step Two: Add a little oil to a frying pan over low heat, then add one tablespoon of the batter to the pan, tilting the pan to create a flat, circular pancake.
Step Three: Allow it to cook for a little over 30 seconds, until the pancake firms up enough to slide when you give the pan a gently shake. Flip it and cook for another half minute until both sides are crispy and golden.
Step Four: Repeat with the remaining batter, keeping the finished pancakes somewhere warm while you cook the rest.
Reheating Instructions
Did you know you can meal prep pancakes and reheat them later? This can be a huge time saver for busy mornings! If reheating from frozen, defrost the pancakes in the refrigerator overnight. Here are a few easy ways to reheat pancakes:
- Microwave: For a quick option, you can microwave pancakes. Place a damp paper towel over the pancakes to retain moisture. Heat in 15-30-second intervals until warmed.
- Toaster Oven: You can also reheat by toaster oven or oven. Place the pancakes directly on the toaster’s rack or on a baking sheet in the oven, set to a low or medium setting and reheat for a few minutes until warmed through.
- Stovetop: For the best texture, use a skillet on a stovetop. Heat a non-stick skillet over medium-low heat and warm each pancake for a minute or two on each side.
Serving Tips and Suggestions
These pancakes pair perfectly with a number of toppings, breakfast dishes, and drinks to turn this into a full brunch feast!
- Tempting Toppings – Add some slices fresh berries for some natural sweetness. Keep it creamy with a dollop of coconut whipped cream, or spread your favorite nut butter on top for a dose of healthy fats. Peanut butter, almond butter, or even cashew butter make these pancakes extra filling!
- Try Pancake Tacos – For a super fun twist, turn these into whimsical pancake tacos for a colorful and interactive event!
- Bring on Brunch! – Serve pancakes along with a fresh fruit salad, a savory tofu scramble for an extra protein, or a chia pudding parfait for a visually appealing side.
- Beverage Boost – Don’t forget to wash it all down with a refreshing strawberry spritzer or peach juice! Quench your thirst with an iced matcha latte or, if it’s fall or winter, a warm mug of pumpkin spiced latte. The possibilities are endless!
Vegan Pancake FAQs
Allow the cooked pancakes to cool completely at room temperature then stack them with a layer of parchment or wax paper between each pancake to prevent them from sticking together. Place in an airtight container or zip-top bag, pressing out excess air before sealing. These pancakes can be stored in the fridge or freezer!
You’ll be happy to know that there are many pre-made pancake mixes that are accidentally vegan! They include Annie’s, Arrow Head Mills, Birch Benders, Bisquick, Bob’s Red Mill, Krusteaz, and Pearl Milling Company (previously Aunt Jemima).
Yes! Lucky for us, Bisquick is vegan-friendly, egg-free, and dairy-free. If you add in your own vegan butter, plant-based milk, and egg replacer, you can make anything you like from this pre-made mix.
It is! Although the company is now renamed the Pearl Milling Company, the original ingredients are still the same and are all vegan-friendly. The ingredients are as follows: enriched bleach flour (bleached wheat flour, niacinamide, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, and calcium carbonate.
More Vegan Breakfast Recipes
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
Easy Vegan Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed, optional
- 2 tablespoons sugar
- pinch salt
- 1 cup plant-based milk
- 1 teaspoon vanilla extract
- oil for frying
- maple syrup, to taste, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, ground flaxseed, sugar, and salt. Add the plant-based milk and vanilla extract and mix just until combined. Do not over-mix.
- Add a very thin layer oil to a frying pan or griddle set over low heat, then add a small scoop of batter to the pan, using the backside of a spoon to spread into a circular pancake.
- Cook until bubbles start to form on the top side of the pancake. Then, using a spatula, flip the pancake over and cook until both sides cooked through.
- Move finished pancake to a dish and repeat with the remaining batter.
- Serve with maple syrup and/or any other desired toppings!
Notes
- Storing Tips: Allow the cooked pancakes to cool completely at room temperature then stack them with a layer of parchment or wax paper between each pancake to prevent them from sticking together. Place in an airtight container or zip-top bag, pressing out excess air before sealing. These pancakes can be stored in the fridge or freezer!
Nutrition
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Leave a Comment
I love it!
Perfect pancakes!! Love making these for brunch on the weekends. The flavor and texture are heavenly!
I love Pancakes! With mine, I add a little turmeric to insure a nice yellow in the batter.
When done, I love fresh sliced fruit on top, especially strawberries and raspberries!
Thank you for your recipe!
My boys and I love pancakes, it is always a hit in my house with lots of fruits on the side.
I loveeee pancakes and how easy this recipe is! Definitely a staple in our house!
These pancakes are so easy and quick to make and have a great texture. Great with berries on top and of course the maple syrup!
Wow! Quick and easy! I can’t believe this recipe is so simple. I also love to add a sprinkling of blueberries to the top, after one side has cooked. It adds a little bit of extra sweetness, but without having purple pancakes. lol. Maple syrup is a must for topping…or bananas and a bit of cinnamon sugar. SO good!
The perfect weekend brunch vegan pancake recipe!! Love making these with my hubby, and DROWNING them in syrup. Because let’s be real, pancakes and waffles are just a vehicle for transporting maple syrup into your body, right?
I’ve made vegan pancakes before but they’ve always turned out pretty poorly! I don’t use a non-stick pan which makes things a little tricker but I’ll go ahead and give this recipe a shot since I already have all of these ingredients in my kitchen 🙂