Learn how to make the BEST fluffy Vegan Pancakes with this simple recipe! The dairy-free and eggless pancake batter is easy to make with 6 pantry staple ingredients in one bowl! Perfect for breakfast or as a healthy dessert!
The Best Vegan Pancake Recipe
These easy vegan pancakes are so fluffy, delicious, and totally worth getting out of bed for in the morning for! Made using simple plant-based ingredients, they are as good, or even better than old-fashioned pancakes even without eggs and dairy. They are light yet moist, gluten-free possible, and can be customized for different flavors such as banana, chocolate chip, oatmeal, or blueberry pancakes!
Easy Eggless Pancakes made in One Bowl
This recipe is a quick and easy way to make the best and fluffiest vegan pancakes ever using non-dairy milk and no eggs! All you need are a bowl to mix the batter into and a hot pan to cook them in. I included several variations to make them more special on days when you need that extra nudge in the morning. However, if you are up for more pizzazz in your pancake, you can also try my Carrot Cake Pancakes with Coconut Cream or Chocolate Banana Pancakes. They are absolutely delish!
Ingredients You’ll Need
- Flour: you can use all-purpose flour, wheat flour or spelt flour to make the pancake batter. If you want to make them gluten-free you can use buckwheat, oat, sorghum, or any gluten-free flour blend 1 to 1.
- Baking powder: this will help make the batter rise and make the pancakes super fluffy!
- Salt: just a pinch.
- Cinnamon: adds a warm and citrusy flavor to the pancakes. You can also use ground vanilla as an alternative.
- Plant milk: this will make the batter rich and creamy. Try using almond milk, soy milk, or oat milk for the best results. You can also use coconut milk but it will leave a distinct taste.
- Sparkling water: this is the secret to making the softest and fluffiest pancakes! The carbonic acid will produce bubbles causing the batter to rise more and produce wonderfully cloud-like little cakes! You can also use more plant milk instead (200 ml in total) and add 2 tsp. apple cider vinegar to make the baking powder bubble.
- Maple syrup: for a touch of caramel-y sweetness! You can also use brown sugar or granulated sugar instead.
How to make Vegan Pancakes
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can then find the full recipe with the exact measurements in the recipe card below!
Step 1: make the batter
Whisk together flour, baking powder, salt and cinnamon in a large bowl. Then pour the wet ingredients into the dry ingredients and stir until combined (if you want the pancakes to be a little thinner, add a little more milk).
Step 2: cook pancakes
Heat some coconut oil in a large pan or on a crêpe maker over medium heat. Add about 2 tablespoons of batter per pancake into the pan and smooth it out into a round shape. As soon as small bubbles form on the surface of the pancakes and the edges become firm, carefully flip the pancakes and bake for another 2-3 minutes.
Step 3: serve with your fave toppings
Serve your easy fluffy pancakes immediately or keep them warm in the oven until ready to eat. Garnish with nut butter, maple syrup, berries and desiccated coconut or other toppings of your choice. Enjoy!
Vegan Pancake Variations
- Use fruit puree. If you like, you can also add a mashed banana or 80 g applesauce, mango puree, or yogurt as an egg replacer for more moisture and flavor. In this case, reduce the liquid slightly so that the batter is not too thin.
- Make them fruity. For blueberry pancakes, add some fresh blueberries to the batter. You can also add other berries or some apple chunks or other diced fruit. This will not only make the pancakes fruity but will also add more texture and nutrients!
- Protein Pancakes: Feel free to substitute a scoop of flour with vegan protein powder.
- Oils and Nut Butter. Since fat is a flavor carrier, you can make your pancakes even better tasting by adding another 1-2 tablespoons of oil (e.g., butter-flavored canola oil), vegan butter, or nut butter such as cashew butter, almond butter, or peanut butter to the batter.
- Chocolate anyone? For those who cannot get enough chocolate even in the mornings, you can mix vegan chocolate chips into the batter or swirl in some vegan Nutella to get your sweet fix!
Tips when Making the Best Vegan Pancakes
- If you use heavier flour like oat flour or whole wheat flour, the pancakes will not be as fluffy and soft as with light flour. You may also need to adjust the amount of liquid, as different flours absorb different amounts of liquid.
- Do not overmix the batter. A few small lumps are fine, you can just let the mixture rest a bit for it to smoothen. The batter should be thick yet pourable. It should not be too smooth or thin or you will have flat and chewy pancakes.
- The pan, griddle or crepes maker should be hot enough and greased well to get that golden brown and crisp outer layer.
- When little bubbles show on the surface of the pancake and the edges are firm, these indicate that you can gently flip it over.
- If you are planning to serve the pancakes all at the same time, keep them warm, fluffy and moist in the oven while waiting for the rest to cook.
How to Store and Freeze
Leftover pancakes can be stored in an airtight container in the refrigerator or at room temperature for about 3-5 days. Simply reheat in the microwave, pan or toaster oven until warm. To freeze pancakes, stack them in a ziplock freezer bag. Try to get most of the air out of the bag, close and freeze.
These Fluffy Vegan Pancakes are:
- Quick and easy to make
- Gluten-free possible
- The fluffiest ever!
- Perfect for breakfast, as a healthy dessert or sweet afternoon snack!
More vegan sweet breakfast recipes
- Vegan Scrambled Pancakes
- Chocolate Crêpes
- Apple Pie Roll-Ups
- Pancake Cereal
- Baked Oats
- Semolina Pudding
- Blueberry Scones
- Chocolate Pancakes
- Granola Bars
- Chocolate Granola
- Chocolate Brioche Buns
- Banana Bread
- Date Nut Bread
If you try this easy recipe for the Best Vegan Pancakes, feel free to leave me a comment and a star rating! And if you take a picture of your pancake stack and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 1 ⅓ cup flour all-purpose, spelt or gluten-free flour
- 2 tsp baking powder
- 1 pinch of salt
- 1 tsp cinnamon or vanilla extract
- ½ cup plant milk of your choice
- ⅓ cup sparkling water *see notes
- 1-2 tbsp maple syrup or sugar to taste
- 1-2 tbsp coconut oil or other oil for frying
Toppings (of choice)
- nut butter
- maple syrup
- fresh berries
- desiccated coconut
*Note: Check out the recipe video + step-by-step photos above!
- Combine flour, baking powder, salt and cinnamon in a bowl. Then add plant milk, sparkling water and maple syrup and stir until just combined (if you want the pancakes to be a little thinner, add more milk).
- Heat some coconut oil in a large non-stick pan or on a crêpe maker over medium heat.
- Add about 2 tablespoons of batter per pancake into the pan and smooth it out into a round circle.
- As soon as small bubbles form on the surface of the pancakes and the edges become firm (after about 3 minutes), carefully flip the pancakes and cook for another 2-3 minutes.
- Serve the pancakes immediately or keep them warm in the oven until ready to eat. Top with nut butter, maple syrup, berries and desiccated coconut or other toppings of your choice.
- Flour: To make gluten-free pancakes, you can use a gluten-free flour blend 1 to 1. If you use a heavier flour like oat flour or whole wheat flour, the pancakes will not be as fluffy and soft as with light flour. You may also need to adjust the amount of liquid, as different flours absorb different amounts of liquid.
- Sparkling water: the carbonic acid makes the pancakes wonderfully fluffy. You can also use more plant milk instead (200 ml in total) and add 2 tsp apple cider vinegar to activate the baking powder.
- More helpful tips and information such as ingredients notes, storing + freezing notes as well as pancake recipe variations are mentioned in the blogpost above!
- This recipe was first published on Oct 2, 2017 and is still popular! 🙂
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