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

While most countries have their own pancakes variation, this blog post is about American Pancakes, also known as hotcakesgriddlecakes, 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 for vegan pancakes


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.


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.


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.


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.


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.


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

vegan pancakes stacked and cut open


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 1/4 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


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.


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


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.


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.


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:

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.

vegan pancakes with maple syrup

Vegan Pancakes

By: Nico Pallotta
5 from 21 votes
Soft, fluffy, and easy to make, these vegan pancakes are excellent for a cozy and delicious weekend breakfast, served with seasonal fresh fruitdairy-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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting time: 10 minutes
Total Time: 35 minutes
Servings: 6 pancakes
Course: Breakfast, Snack
Cuisine: American


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


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)


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


  • 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 1/4 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


Vegan Pancakes (fluffy, soft & easy)


Nutrition information is an estimate for 1 vegan pancake out of 6, without topping.
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.
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.
See “variations” chapter above for oatmeal pancakes, banana pancakes, blueberry pancakes, whole-wheat pancakes with apples.
blueberry pancakes


Calories: 118kcal, Carbohydrates: 24g, Protein: 3g, Fat: 1g, Saturated Fat: 0g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 190mg, Dietary Fiber: 1g, Sugar: 5g, Vitamin A: 77IU, Vitamin B6: 0.1mg, Vitamin C: 1mg, Vitamin E: 1mg, Vitamin K: 0.1µg, Calcium: 90mg, Folate: 52µg, Iron: 1mg, Manganese: 0.2mg, Magnesium: 6mg, Zinc: 0.2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

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

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” player-type=”default” override-embed=”default”]

Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating


  1. 5 stars
    Great recipe! I needed to add an additional 1/2 cup of plant milk to get the right consistency of the batter though. I ended up with a ball of dough at first.

  2. Hey NICO
    they tasted a little like my son’s cereal
    after he ate it I’m not a fan;-(
    honestly, a little disappointed maybe because I’m Chinese 🙁
    goodbye for now

    – Karen Baker

  3. 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

    1. 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,

  4. 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!

    1. 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!

      1. 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 🙂
        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

  5. 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.

    1. 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 🙂

  6. 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!