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    Home » Breakfast

    Vegan Pancakes

    Published: Dec 20, 2022 · by Nico

    Jump to Recipe

    Soft, fluffy, and easy to make, these vegan pancakes are excellent for a cozy and delicious weekend breakfast, served with seasonal fresh fruit, dairy-free butter, and maple syrup.

    We only use the simplest pantry staples, so you can make them any time you want without running to the store.

    vegan pancakes
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Tips
    • Common Mistakes
    • Questions
    • Storage
    • More Vegan Breakfast Recipes
    • Recipe

    While most countries have their own pancakes variation, this blog post is about American Pancakes, also known as hotcakes, griddlecakes, or flapjacks.

    American pancakes are flat and round cakes made from a mixture of starch-based batter mixed with eggs, milk, and butter and then cooked on a pan or griddle.

    Our vegan pancakes are the same, but the batter is egg-free, butter-free, and dairy-free. The taste is delicious and excellent to pair with fresh fruit, vegan butter, and maple syrup.

    In this blog post, you'll learn how to make the best, fluffiest, vegan pancakes with simple everyday pantry staples so you can make them here and now.

    vegan pancakes with maple syrup

    Ingredients

    ingredients for vegan pancakes

    Flour

    We use all-purpose flour. You can substitute other types of flour such as whole wheat, spelt, oat flour, and even a gluten-free flour mix for all-purpose flour.

    Sugar

    We add just a little sugar to give the pancakes a little sweetness. You can use white sugar, brown sugar, palm sugar, and coconut sugar.

    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.

    Plant Milk

    We prefer oat milk or almond milk for this recipe; they make super fluffy vegan pancakes. Soy milk or other types of non-dairy milk work too.

    Water

    It's important to add water to make the pancake's batter light. If you add only plant milk, your pancakes would turn out a little heavier and chewier.

    Aromas

    We like to add vanilla extract or cinnamon, depending on the topping. If you use classic 100% maple syrup and vegan butter as a topping, then go for vanilla. If you serve them with an apple compote, then go for cinnamon.

    Toppings

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

    vegan pancakes stacked and cut open

    Instructions

    To a bowl, add flour, sugar, salt, and baking powder. Mix with a whisk.

    dry ingredients in a bowl

    To the same bowl, add water, your plant milk of choice, and your aroma of choice; we go for vanilla extract in this case.

    Whisk until the ingredients are just combined, without overmixing.

    Let the batter rest for 10 minutes, then heat a non-stick pan.

    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.

    wet ingredients in a bowl

    Drizzle the pan with a few drops of vegetable oil, coconut oil, or melted vegan butter, then spread the oil across the pan with a piece of kitchen paper to ensure the pancakes won't stick.

    Pour some batter onto the pan and cook the vegan pancakes on the hot pan on low heat for about 1.5 - 2 minutes on one side.

    Tip: You can make pancakes as large or as small as you desire. We like to scoop the pancake batter into the pan with a ¼ cup measuring cup (about 45 to 55 grams of batter per pancake).

    pancake batter on a pan

    When they look dry on the edge and are golden brown on the bottom, turn them gently with a spatula and cook for about 1 minute on the other side.

    flipped vegan pancakes on a pan

    The pancakes are ready when golden brown on both sides. Transfer them onto a plate, and top them with vegan butter and a generous amount of 100% maple syrup.

    They are also delicious with fresh berries.

    Tip: to keep them warm while you cook the whole batch, arrange cooked pancakes on a plate and keep them in a slightly warm oven (120°F or 50°C).

    Vegan pancake stack with berries

    Variations

    Whole Wheat Pancakes with Apples

    whole-wheat pancakes with apple compote on top

    Whole wheat pancakes are easy to make and are delicious and wholesome. You could literally have them every day for breakfast as there's no added sugar, no added fat, and plenty of dietary fiber.

    Ingredients, quantities, and instructions are almost identical to our basic vegan pancake recipe. All you need to do is:

    • Substitute whole wheat flour for all-purpose flour in the same quantities as written in our recipe.
    • Substitute 1.5 overripe medium bananas for the sugar. Mash them with a fork until pureed.
    • In a bowl, mix the mashed banana with milk and water, then add the liquid to the bowl with the dry ingredients.

    If you want to serve them with an apple compote on top, as you see in the picture, then:

    • Chop up 2 apples into small dice, skin on, and add them to a pot.
    • Add 1 cup of water, 2 tablespoons of raisins, and 1 teaspoon of cinnamon.
    • Cook over medium heat while you prepare the pancakes. The apples are ready when soft but not mushy (about 20 minutes).
    • Serve the pancakes with the apple compote, and optional with chopped walnuts and a drizzle of 100% pure maple syrup.

    Banana Pancakes

    Banana Pancakes with fork

    Banana pancakes are naturally sweet, moist, and fluffy without added sugar. The recipe is similar to the one for our vegan pancakes and very easy to make.

    Check out our banana pancakes recipe.

    Blueberry Pancakes

    blueberry pancakes

    Blueberry pancakes are so delicious because the blueberries get juicy and color the pancakes with a gorgeous purple color.

    Follow the same recipe as our banana pancakes, then add a few blueberries to the pancake while the batter cooks on the pan.

    Check out our blueberry pancakes recipe (coming soon).

    Oatmeal Pancakes

    oatmeal pancakes

    Oatmeal pancakes are a healthy and wholesome breakfast dish. You can make them with oat flour or rolled oats blended in a blender.

    Check out our oatmeal pancakes recipe.

    Tips

    Making perfect pancakes is more a matter of practice than perfectly measuring the ingredients.

    No matter how precise you are with your measurements, sometimes your pancakes won't turn out as beautiful and fluffy as you imagined them.

    The secret to making beautiful vegan pancakes lies in the thickness of the batter.

    One extra tablespoon of flour can make all the difference regarding tall and fluffy pancakes.

    Flatter pancakes are as delicious as taller ones, but if you want to make Instagram-worthy pancakes, you've got to get the batter to the right consistency.

    Why? The baking powder creates air that helps the pancake rise when exposed to heat. If the batter is too thin, it won't be able to keep the air trapped, and the pancake won't rise much.

    Observe your pancake before turning it: your pancakes should make some small bubbles that pop and leave a tiny hole behind.

    Some tiny bubbles are good, however, if your pancake makes too many small bubbles, the batter is probably a little too thin, and when you turn it, the pancake won't rise much.

    If this is the case, you must add 1 to 2 tablespoons of flour to make the batter a little thicker. Mix the flour in gently, without over-mixing. It should take you 5 seconds.

    But remember, you don't want to make a too-thick batter, or your vegan pancakes will become too bready and chewy. You still want a relatively thin and light batter.

    light and fluffy vegan pancakes

    Common Mistakes

    Over-mixing

    This is especially important if you work with all-purpose flour (whole wheat flour suffers less from over-mixing).

    By over-mixing the flour, you'll start developing 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.

    Trying to get rid of all lumps

    This will inevitably lead to over-mixing, which is terrible. So give the batter a quick mix; some small lumps are okay.

    Too thin or too thick batter

    See the "tip" paragraph above. In general, if the batter is too thin, your pancakes won't grow as much.

    If the batter is too thick, they'll turn out heavy and bready. Although it takes a bit of practice to find the right batter consistency, our measurements are a good starting point.

    Pan too hot

    Pancakes should be cooked on a hot pan but over low heat or low flame. If the heat is too hot, the pancake will burn on the outside and still be raw and wet on the inside.

    Not cleaning the pan

    Cleaning the pan with kitchen paper and applying a few drops of oil every second pancake helps make beautiful golden brown pancakes.

    Flipping vs. turning

    We think it's best to turn the pancakes gently instead of flipping them; they'll grow taller this way.

    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), and your pancake will fall perfectly on the pan, hopefully without smearing it.

    Flipping when you see bubbles

    While most of the internet will tell you to flip pancakes when it bubbles on top, that's way 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

    Can I make pancake batter the night before?

    No, the baking powder will lose its effect if you do that. If you want to get ahead, measure the ingredients the night before, but only mix them 5 minutes before you cook the pancakes.

    Can I make pancakes in advance?

    While freshly made pancakes are unbeatable, you can cook a big batch in advance, then refrigerate them or freeze them (see storage chapter below). Then, reheat them in the microwave for a minute or two.

    What is a vegan substitute for eggs in pancakes?

    You don't need a vegan substitute for eggs in pancakes, but you need to adjust the ratio of wet to dry ingredients. Check out our recipe below to see how to make the best vegan pancakes with simple pantry staple.

    Storage

    Refrigerator: allow your pancakes to cool at room temperature. Then store them in the fridge, in a plastic bag, or an airtight container for up to 5 days.

    Freezer: transfer your cool-down vegan pancakes into a freezer-friendly bag and freeze them for up to 3 months. The pancakes will stick to each other in the freezer. We recommend putting a piece of parchment paper between each pancake so it'll be easier to thaw the ones you need.

    Thaw: defrost and reheat them in the microwave.

    More Vegan Breakfast Recipes

    These are our top-rated vegan breakfast recipes - easy to make, with simple and wholesome ingredients:

    • Oat flour muffins with healthy fats
      Oat Flour Muffins
    • Vegan frittata on a plate
      Vegan frittata - no eggs, no tofu
    • authentic bircher muesli
      Bircher Muesli
    • vegan french toast
      Vegan French Toast
    • healthy granola bars with peanut butter
      Healthy Granola Bars
    • zucchini muffins
      Zucchini Muffins (Easy + Vegan)
    • Tofu scramble on bread with vegetables
      Tofu Scramble
    • Granola with yogurt and blueberries
      Homemade Granola (Oil-Free)

    If you're looking for indulgent and sweet brunch ideas, you must try our vegan cinnamon rolls and crepes. They are both great ways to kick off a Sunday brunch at home.

    For many more breakfast ideas, check out our breakfast category page.

    Recipe

    vegan pancakes with maple syrup

    Vegan Pancakes

    Author: Nico
    Soft, fluffy, and easy to make, these vegan pancakes are excellent for a cozy and delicious weekend breakfast, served with seasonal fresh fruit, dairy-free butter, and maple syrup.
    We only use the simplest pantry staples, so you can make them any time you want without running to the store.
    Print Recipe Pin Recipe Share Recipe
    5 from 12 votes
    Prep Time 5 mins
    Cook Time 20 mins
    Resting time 10 mins
    Total Time 35 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 6 pancakes
    Calories 118 kcal

    Equipment

    • Non-stick pan, bowl, whisk, and spatula to flip

    Ingredients
     
     

    Pancake Batter

    • 1 cup all-purpose flour add 1 to 2 more tablespoons to make extra tall pancakes
    • 2 tablespoons sugar
    • 2 teaspoons baking powder add 1 more teaspoon to make extra fluffy and tall pancakes
    • ¼ teaspoon salt
    • ½ cup dairy-free milk any, we use almond milk
    • ½ cup water
    • 1 teaspoon vanilla extract or cinnamon (aromas are optional)

    Toppings

    • vegan butter
    • maple syrup
    • fresh fruit berries, bananas, apples

    Instructions
     

    • In a bowl, mix together the flour, sugar, salt, and baking powder.
      dry ingredients in a bowl
    • Add the milk, water, and vanilla.
      Whisk gently until batter is just combined, without over-mixing.
      wet ingredients in a bowl
    • Let the batter rest for 10 minutes. In the meantime warm up a non-stick pan.
      Lightly oil the pan, then cook the pancakes on low heat for about 1.5 minutes on one side.
      pancake batter on a pan
    • Turn them gently and cook for another 1 minute on the other side.
      Tip: we like to scoop the batter into the pan with a ¼ cup measuring cup (that is about 45 to 55 grams of batter per pancake).
      flipped vegan pancakes on a pan
    • Tip: when cooking pancakes, the pan should be hot but the heat low.
      Tip: cooking time will vary depending on your stove and pan. You'll get the hang of it after the first couple of pancakes. Generally, you want the pancake to be golden brown before turning it.
      Tip: Depending on flour type, altitude, and temperature your batter can turn out a little thicker or thinner than ours. If your batter is too thin your pancakes will turn out a little flatter. If you want taller pancakes, add 1 to 2 tablespoons of flour in the batter, give it a quick mix, and try again. But don't make the batter too thick or your pancakes will be bready.
      light and fluffy vegan pancakes
    • Remove from the pan and serve with vegan butter, maple syrup, and fresh fruit.
      vegan pancakes with maple syrup

    Video Recipe

    Vegan Pancakes (fluffy, soft & easy)

    Notes

    Nutrition information is an estimate for 1 vegan pancake out of 6, without topping.
    SUBSTITUTIONS
    Flour: sub whole-wheat flour, spelt flour, and bread flour for all-purpose flour.
    Sugar: you can use white, brown, palm, and coconut sugar.
    Milk: you can use any plant milk including almonds, soy, oat, rice, and cashew milk. You can also use dairy milk if you are looking to make egg-free pancakes.
    Aromas: sub cinnamon, lemon zest, orange zest for vanilla.
    STORAGE
    Refrigerator: allow your pancakes to cool at room temperature. Then store them in the fridge, in a plastic bag, or an airtight container for up to 5 days.
    Freezer: transfer cold vegan pancakes into a freezer-friendly bag and freeze them for up to 3 months. The pancakes will stick to each other in the freezer. We recommend putting a piece of parchment paper between each pancake so it'll be easier to thaw the ones you need.
    Thaw: defrost and reheat them in the microwave for 1 to 2 minutes.
    VARIATIONS
    See "variations" chapter above for oatmeal pancakes, banana pancakes, blueberry pancakes, whole-wheat pancakes with apples.
    blueberry pancakes
     

    Nutritional Values

    Nutrition Facts
    Vegan Pancakes
    Amount Per Serving
    Calories 118 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0g0%
    Trans Fat 0g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 0.1g
    Cholesterol 0mg0%
    Potassium 190mg5%
    Carbohydrates 24g8%
    Dietary Fiber 1g4%
    Sugar 5g6%
    Protein 3g6%
    Vitamin A 77IU2%
    Vitamin B6 0.1mg5%
    Vitamin C 1mg1%
    Vitamin E 1mg7%
    Vitamin K 0.1µg0%
    Calcium 90mg9%
    Folate 52µg13%
    Iron 1mg6%
    Manganese 0.2mg10%
    Magnesium 6mg2%
    Zinc 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like the following:

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      25+ Best Vegan Brunch Recipes
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      30 Vegan Lunch Ideas
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      35 Best Vegan Recipes
    • 43 plant-based desserts including vegan custard and apple cake
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    Reader Interactions

    Comments

    1. Linda

      March 25, 2023 at 3:21 pm

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

      Reply
      • Louise

        March 25, 2023 at 5:42 pm

        Hi Linda,
        That's fantastic, it sounds like a cozy arrangement with a stack of pancakes and a group of hungry girls 🙂
        Thanks so much for leaving a comment. All the best,
        Louise

        Reply
    2. Ester Camilla Peric

      March 05, 2022 at 12:26 pm

      5 stars
      Eccezionali, complimenti!! Ho provato tante ricette di pancakes vegani prima di questa e non c'è paragone! Vengono alti, morbidi, perfettamente cotti, una goduria!
      Continuate così, tutto il vostro canale è super!

      Reply
      • Nico

        March 07, 2022 at 8:43 am

        Grazie mille, Ester, molto gentile!! ❤️

        Reply
      • Alison

        December 09, 2022 at 11:01 am

        Hi, I love your Instagram and YouTube feeds. 🤩 These pancakes are nice and fluffy, but I found that the taste of the baking powder was too strong, is it 1teaspoon not 1 Tablespoon maybe? I really liked the tip about using water with the milk, to make a lighter batter!

        Reply
        • Louise

          December 12, 2022 at 10:37 am

          Hi Alison,
          Thanks so much for your kind words, I'm so happy you like our content! And I'm sorry for this late reply, we had to test the pancakes a couple of times again in order to reply 🙂
          So:
          1 teaspoon of baking powder: it works but the pancakes lose their airy and fluffy texture (we would not recommend it)
          2 teaspoons of baking powder: the sweet spot, you still get airy and light pancakes

          I hope this helps, do let me know if you have additional questions! Hope you'll have a great week. Louise

          Reply
    3. Jenny

      January 09, 2022 at 9:43 pm

      5 stars
      Hi Nico, greetings from Germany.
      Thank you so much for providing the recipes also in English. I also like that you do not use a lot of weird ingredients.
      I made these pancakes yesterday for breakfast and my husband was surprised how nice they turned out. I will need to practice a bit more to get them as fluffy as yours. But I will get there. I used an American 1/4 cup and it got us 9 pancakes in total. Maybe mine weren't as fluffy because they were not as big as yours? Anyway, just a minor remark.
      I have read that using water with gas also helps to get them nice and fluffy.

      Reply
      • Chef Nico

        January 30, 2022 at 8:37 am

        HI Jenny, thanks for your message, ahah, happy to hear you like that we try not to use "weird" ingredients :-).

        Im happy your husband liked the pancakes. It could be that making them smaller also makes them less fluffy. But it's true it takes a bit of practice to make them perfect. We have been testing this recipe at least 10 times before getting it to look the way we wanted 🙂

        I haven't tried sparkling water yet, I'll make sure to try in my next batch....thanks for the tip!

        Have a great day now 🙂
        Nico

        Reply
    4. Angie

      January 03, 2022 at 11:28 pm

      5 stars
      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!

      Reply
      • Nico

        January 04, 2022 at 4:31 pm

        Angie, thank you so much, that means a lot to us. I’m delighted you liked the pancakes ❤️

        Reply
    5. Roxana

      December 13, 2021 at 5:28 pm

      5 stars
      Thank you very much for this recipe, the video and the post. Greetings from Belgium.

      Reply
      • Nico

        December 15, 2021 at 7:41 am

        Thank for your message Roxana, happy you liked the recipe and the video 🙂

        Reply

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

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