Vegan Pancakes

Vegan pancakes are quick and easy to make. We only use pantry staples; the pancakes turn out soft, airy, and fluffy.

This is a simple, no-fuss recipe you can make half asleep on a Sunday morning.

You can pair vegan pancakes with fresh fruit, vegan custard, and maple syrup, as well as non-dairy butter and hazelnut spread.

Vegan pancakes are like regular American pancakes but without eggs, butter, and dairy.

But fear not—those little hotcakes are still plenty delicious and reeeeally easy to make.

You’ll only need flour, non-dairy milk, baking powder, vanilla extract, salt, and whatever topping you are in the mood for.

It can’t get any easier than that! Here’s what some of you said:

My granddaughter and her friends love these. One friend is vegetarian, these are amazing, she asks for these every time she comes over.

Linda

The pancakes were delicious and like a cloud! All the recipes that I’ve tried from your webpage/youtube channel have been delicious! Keep up the good work!

Angie

Quantities are in the recipe box at the bottom of the page.

Flour

We make vegan pancakes with all-purpose flour.

Substitute cake flour, bread flour, or a gluten-free flour mix for all-purpose flour.

You can also make pancakes with oat flour, but in this case, please look at our oatmeal pancakes recipe, as the ratios of wet to dry ingredients change.

Sugar

We recommend adding a little sugar for a touch of sweetness since there are no eggs or butter to flavor the batter.

You can use white, brown, palm, and coconut sugar.

Or you can replace sugar with mashed bananas. Here is our sugar-free recipe for banana pancakes.

Salt

Just a pinch. You can omit salt if you are on a low-sodium diet.

Baking powder

We use baking powder as a raising agent. It makes the pancakes light and fluffy. We don’t use baking soda in this recipe.

Non-dairy milk

Our favorites are soy and almond milk, but you can use any other non-dairy milk, such as rice, cashew, and oat milk.

Aromas

We like to add vanilla extract or cinnamon, depending on the topping.

If you use maple syrup and vegan butter as a topping, then go for vanilla. If you serve them with an apple compote, then go for cinnamon.

Oil

We use a neutral vegetable oil to cook the pancakes on a non-stick pan. You can use coconut oil, avocado oil, sunflower oil, canola oil, or melted vegan butter.

Toppings

We serve our pancakes with vegan butter, fresh fruit like berries or bananas, and 100% pure maple syrup.

US cups + grams measurements in the recipe box at the bottom of the page.

Add flour, sugar, salt, and baking powder to a bowl. Mix with a whisk.

Then, add non-dairy milk and vanilla extract and whisk to break most lumps without overmixing.

Let the batter rest for 10 minutes.

Tip: Over-mixing flour and water will develop the gluten network, making your pancakes heavy and rubbery. If you want light and fluffy pancakes, don’t over-mix the batter.

In the meantime, heat a non-stick pan with a few drops of vegetable oil.

Spread the oil across the pan with a piece of kitchen paper.

Pour about 1/4 cup of batter (50 grams) onto the pan.

Tip: Here’s where you must improvise and adjust the batter slightly. If the pancake spreads too much on the pan, add a tablespoon or two of flour. On the contrary, add more liquid if the pancakes are too dense.

Cook the vegan pancakes in the hot pan on medium-low heat for 1.5 to 2 minutes.

When they start to look dry on the edge, and most bubbles burst, turn them with a spatula and cook for 1 minute on the other side.

The pancakes are ready when they are golden brown on both sides.

Wipe the pan with kitchen paper and apply a few drops of oil every time you cook a new batch.

Tip: To keep the pancakes warm while you cook the whole batch, arrange them on a platter or cooling rack and keep them in a slightly warm oven at 120°F or 50°C.

We like to transfer the pancakes on a serving platter without overlapping them much so that each one gets the toppings.

Then we add berries, sliced banana, maple syrup, vegan butter, and a light dusting of powdered sugar because it looks so pretty.

You can also serve the pancakes with vegan vanilla custard, chocolate custard, or pistachio custard.

You can delight your guests with a hazelnut spread or jam next to the pancakes for a memorable holiday breakfast or brunch.

OVERMIXING: Over-mixing the flour will develop the gluten network in the batter, making it more doughy.

An over-mixed batter will produce rubber-like pancakes that are less fluffy and airy.

PAN TOO HOT: Pancakes should be cooked on a hot pan but over medium-low heat. If the heat is too hot, the pancake will burn outside and still be raw and wet on the inside.

NOT WIPING THE PAN: Wiping the pan with kitchen paper and applying a few drops of oil every second pancake helps make beautiful golden brown pancakes.

HESITATING THE TURN: Once your pancake is on the spatula, lift it slightly, then swiftly turn your wrist towards the left (if you are right-handed). Your pancake will fall perfectly on the pan, hopefully without smearing it.

FLIPPING TOO EARLY: While most of the internet will tell you to flip pancakes when they bubble on top, we think that’s too early. Instead, you need to wait for about 1 minute past that; most of the bubbles should pop, and the pancakes should be golden brown on the bottom.

Questions