Super Simple Vegan Pancakes
These vegan pancakes are easy to make, requiring only 7 basic ingredients! These eggless pancakes are absolutely delicious, too. They're just the best!
Updated by Kathryne Taylor on August 30, 2024
I’ve been laying low since I got home after a month of being away. Hibernating, if you will. Reveling in the quiet and making coffee without worrying about waking someone. Making pancakes over and over. Spending lots of quality time with my dog Cookie, the pancake thief.
It’s been lovely. My pancake endeavors have paid off, too. I realized the other day that I don’t have a basic pancake recipe on the blog, so here we are. Meet my new favorite pancake recipe. It’s easy, healthy and vegan, to boot!
How to Make the Best Vegan Pancakes
Basically, I reduced my gingerbread pancake recipe to its most essential formula, then I traded almond milk for cow’s milk and olive oil (or coconut oil) for the butter. I was concerned I’d taste olive oil in the finished product, but I really can’t! Coconut oil works as well, but it solidifies on contact with cold ingredients, so olive oil is the easier choice.
I tried a “buttermilk” version as well, with almond milk combined with a tablespoon of vinegar and lesser amounts of baking soda and baking powder. Even with the vinegar to react with the baking soda, the pancakes tasted terribly bitter. I’m still mystified. I scratched the buttermilk idea and carried on with one tablespoon baking powder as the leavener, which works great.
I omitted the eggs completely, surprisingly without any downsides. Just to be sure, I tried a version with flaxseed to replace the egg, but it didn’t make any difference. The batter gets nice and bubbly thanks to the baking powder, then it fluffs up on contact with the hot cooking surface like flatbreads typically do.
Without that eggy flavor, the remaining ingredients get to shine through. As such, this vegan pancake recipe produces remarkably delicious pancakes.
Whole Wheat Flour Tips
Bob’s Red Mill sent me their organic whole wheat flour, which imparts a lovely, lightly nutty flavor. Bonus? Since it’s higher in fiber and protein than all-purpose flour, these pancakes are more likely to stick with you until lunch.
Speaking of whole wheat flour, if yours tastes bitter, your flour has gone bad! Whole wheat flour is not inherently bitter, but because it contains all of the good-for-you natural oils present in wheat, it can go bad more quickly than processed flours. For best longevity, buy quality flour and store it in an air-tight container in a cool, dark place, like the refrigerator or a cabinet.
Please let me know how this recipe turns out for you in the comments!
If you love this recipe, be sure to check out the two pancake recipes in my cookbook, which both have vegan options. Looking for more vegan breakfast recipes? Here are a few of my favorites:
- The Very Best Granola
- Vegan Banana Nut Scones
- Homemade Bircher Muesli
- My Favorite Chia Seed Pudding
- Apple Steel-Cut Oatmeal
Watch How to Make Vegan Pancakes
Simple Vegan Pancakes
These easy vegan pancakes are my favorite basic pancakes! Who knew that eggless, whole grain pancakes could be so fluffy?! Feel free to throw in some add-ins like blueberries or chocolate chips, if you’re so inclined. Recipe yields 6 modestly-sized pancakes (perfect for 2 servings), so multiply as necessary.
Ingredients
- 1 cup whole wheat flour*
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup almond milk or dairy-free milk of choice
- 2 tablespoons olive oil or melted coconut oil
- 2 tablespoons maple syrup or sugar of choice
- 1 teaspoon pure vanilla extract
- More oil to grease your pan/skillet, if necessary
Instructions
- In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
- Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Notes
Adapted from my gingerbread pancake recipe.
*Flour options: All-purpose flour should also work fine here.
*Make it gluten-free: Readers report that Bob’s Red Mill’s gluten-free all-purpose flour works great.
Leftover pancakes? Pancakes make great leftovers! Store them in the refrigerator for up to 5 days, or freeze them for months. To warm, wrap a short stack of pancakes loosely in a paper towel and gently reheat in the microwave until warmed through, flipping and re-wrapping the stack halfway through.
Make-ahead option? I don’t recommend mixing pancake batter and storing it in the refrigerator overnight. You will have better luck mixing the dry ingredients separately from the wet ingredients, as directed in step 1, then storing those two components separately (store the wet mixture in the fridge). When you’re ready to make pancakes, begin with step 2. This technique will work better if you use olive oil, since coconut oil solidifies when chilled.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love finding simple vegan recipes, it’s fab to indulge but feel good! Thank you :)
Pancakes are tricky enough! I seem to bomb them everytime, but making them vegan? Now that is a challenge. Thanks for sharing.
Here are some tips you might find helpful! http://www.americastestkitchenfeed.com/bake-it-better/2012/05/secrets-to-perfect-pancakes/
Perfect timing! Exactly what I will make after the hubster buster come back from mountain biking late morning. Yes, coming back home and you almost need a vacation from the vacation. Quiet times are the best – to re-energize and start anew. Stay warm.
Thank you, PL! I hope you both love the pancakes.
Kate these are awesome! I love pancakes (clearly) and have not been able to perfect the vegan pancakes, they always turn out soggy in the center! Certainly going to try these! Thanks for sharing!
Hmm! That’s interesting! These were not soggy in the slightest. Hope you love them!
Thank you so much about your greatest recipes I loves your best recipes..I keep your recipes I love your picture look so beautiful and your dog Cookie is absoutely cute I am dog lover and want to say very appreciate about your recipes..Look GREAT!!!!!
I love Bob’s Red Mill! Such amazing coconut flour as well!
Pancakes are so comforting. Enjoy the down time!
Thanks for a dairy and nut-free recipe- we have both allergies in our house!
This is awesome, thank you! and they have got to be great if Cookie loves them. These will be breakfast tomorrow. :-)
Hope they turned out great for you, Lynne!
This is a great recipe, these pancakes look delicious!
I’m enjoying your newly discovered columns. Looking forward to trying this pancake recipe. I did go to Bob’s site — no coupon found by the way.
Hi Claire, I’m sorry about that! I accidentally linked to their blog instead of their home page, where you can find the coupon. Thank you for letting me know about the error. Here’s a direct link to the coupon page, they ask for your email address before download: http://www.bobsredmill.com/get-a-coupon.html
Great post! Have tried today. It is amazing amazing taste
Thank you! Glad you enjoyed the pancakes.
I need these in my life yummyy
These sound so good! Isn’t it great how simple pancakes can be? I used to make a basic chickpea flour and water pancake batter, add a handful of chopped vegetables, and fry that into little pancakey fritters to eat with yogurt — so good and easy.
Eileen, the chickpea fritters you make are actually a delicious Indian snack! They’re called besan cheelas and I love them too! :D
we never use egg in our pancake mix in our nest…it would be too expensive since we use pasture raised no corn or soy eating chicken eggs. So much to love about these littles cakes. Happy Nesting.
Cookie is a very cute pancake thief :)
You can’t go wrong with a good basic pancake batter. It’s like the little black dress of breakfasts. Dress it up, dress it down. Make it your own. And if you’re out of eggs and need a breakfast to impress – problem solved. Thanks for the great idea Kate :)
Happy hibernating.
Kate, these look amazing! I make your banana-oat pancakes over and over again. I always have a batch in the freezer. Super excited to try these. Also, I just recently discovered your blog, and I am so impressed! Keep the wonderful, healthy recipes coming :)
Thanks, Tanya! So glad you found my blog. Love those banana pancakes, hope you enjoy these, too!
This recipe both sounds and looks really delicious! Do you think that the batter would keep well in the fridge? Would simplify my mornings greatly!
Hey Emma! I’m afraid this batter wouldn’t keep well overnight, since the baking powder will probably lose its air bubbles by then. This really is the simplest of pancake recipes, though. You could mix the dry ingredients in one bowl and the wet ingredients in another and store them separately until you are ready to cook your pancakes. That should work!
I actually used this the next day with the same batter and it turned out just fine for me
They look wonderful! I’ll have to wait until I introduce carbohydrates back into my diet, though. A week of croissants, triple creme cheeses, and pastries have wreaked havoc on my waistline. Sigh – here’s to kale!
Great basic pancake recipe. It’s a reminder for me to post more basic recipes in addition to the fun creative ones. I find that olive oil can be a wonderful replacement for butter or vegetable oil in baking. It’s much healthier and doesn’t change the taste.
Thanks, Matt! I like to post basic recipes every now and then, so we can all play around with them! I’d like to start using olive oil in baked goods more now.
Most importantly, Cookie is the cutest dog ever!! And even cuter when stealing pancakes :) I’ve been seeing pancakes everywhere lately and my cravings are in full swing! I love that these are simple flavors so I can add all kinds of delicious toppings to them!
Thanks, Izzy! :)
These look perfect and fluffy! Might try them with coconut milk just to get a little more coconut flavor in them (which I’m a fan of).
Oh yes. Great idea, Brian! Someone recently suggested sprinkling coconut flakes on the pancake before flipping to the other side… gotta remember to try that soon.
I made these for dinner last night. Almost as good as my dad’s fluffy buttermilk pancakes, but better at the same time because they’re vegan. Thank you!!!!!!!!
P.S. My dad’s pancakes may be better if for no other reason than he’s making them for me. :D
P.P.S. Just so we’re clear, these were delicious and easy. I’ll definitely be making these again in the very near future.
Thanks, Kathryn! My dad used to make me Bisquick pancakes. Dad’s pancakes are always the best, no matter what! Really glad you enjoyed these.
I’ve recently come to the conclusion that vegan pancakes are WAY better and WAY fluffier than non-vegan pancakes. I don’t know what it is, but I love ’em! Must try this base.
Yummmm. I definitely understand your obsession with alternative flours, I am exactly the same. We are just starting to get more Bob’s Red Mill products in mainstream Australian stores (it took AGES!) and I’m loving his buckwheat flour. These are awesome, so easy and delicious – and nutritious for the win! Loving the stack photos. It’s been ages since I’ve had me a pancake stack, that has to change ;) xx
Thanks for the great recipes. My crew loves pancakes. Would I be able to cook these and then freeze them for before school breakfast?
Yes, I think so! :)
I just love this veg pancake….
I made these over the weekend and substituted the whole wheat with Buckwheat flour. They were so delicious, fluffy and even made me forget my lunch I was that full.
Thanks, Candice! Glad to hear it.
THESE ARE SO LIGHT & FLUFFY I LOVE THEM!! Fantastic job, cookie & kate :)
Hooray, thanks Miranda! :)
Tried to make with oatflour- didn’t work but they tasted great anywho.
Good to know! I’ve been thinking about attempting an oat flour version.
These are the best vegan pancake I’ve ever made and I’ve been vegan 16 years… so I’ve made lots of pancakes. So simple and so fluffy.
Yes! Thank you, Amanda! :D
These were delicious!! I added walnuts and raspberries to my batter.
I’ve never baked with whole wheat flour, so I was fearful that they would taste weird, but they didn’t (: The first pancake I made, I used too much butter in the skillet, which caused the pancake to crumble. As you stated in the recipe, I’m not sure if it’s necessary to grease the pan for these.
This recipe is a keeper, thank you so much!
Thanks, Savannah! So glad you had a good first experience with whole whole flour. It’s my favorite!
Wow! This recipe is a winner for so many reasons – first, they look and taste great. But on top of that, they are whole wheat and vegan! And simple too, I can mix them up with a spoon and a whisk.
I made them this morning as a test batch, and I’m looking forward to making a double or triple batch for the family this weekend. I’d like to try some add-ins then too. I love the idea of sprinkling coconut on them! Thanks so much!
Thank you, Becki! So glad you appreciate my pancakes. Hope your family loves them just as much!
I have made oodles and oodles of vegan pancakes, but these were so LIGHT & FLUFFY! (and really simple to make) Perfect for any day :)
~Thank you for sharing~
Thank you so much, Dee!
Hi Kate! I found one cup of milk was just not enough, I had to add another to get the batter to right consistency, it looked like cookie dough till then :( Do you think it was a different variety of whole wheat flour that caused the problem?
Also, I think the blueberries stuck to the pan so flipping the pancakes was impossible, they broke each time and remained uncooked :( I have no idea what I did wrong, please help!
Hey Gayatri, I’m really bummed to hear that! How did you measure your flour? Sounds like you had too much flour in there. I use the spoon and swoop method, so I fluff up the flour with a spoon and then transfer spoonfuls to my measuring cup and level it off with a knife. It sounds like with the blueberries, you needed some oil on the pan so they don’t stick. It’s ok if your batter is kinda thick, but cookie dough thick sounds like a bit much!
Hey Kate! Yup, I use the same flour measuring method and I had a little oil on the pan too…it was just the strangest thing because I’ve made so many pancakes before including your oat and banana ones which were perfect! I’m determined to get this right, maybe sprinkle the blueberries on top so they don’t stick as much. The mystery of the cookie dough batter remains unsolved though! I needed a whole additional cup of milk to sort it out. I’m going to give it another shot! Thanks for your help :)
Hey Kate! I obsessed over these pancakes A LOT and finally got them right! They turned out amazing :) Absolutely no clue what went wrong the first time but I thought I’d let you know I was finally successful! Thank you :)
Oh good! I’m relieved. Thank you for letting me know!
Hello Kate!
We loved your pancake recipe! I dont eat egg so this is the first time i got to eat a pancake.It turned out nice. Also if you can let me how to check the consistency of the batter.
Thanks,
Amrita
Hi Amrita, so glad you got to enjoy these pancakes! I think that if you follow the instructions, the batter will turn out just right. See the photo next to my dog for the consistency of mine when I started ladling the batter onto the griddle. :)
I made your pancakes and they turned out great. I put homemade rhubarb sauce on them. I may add a little cinnamon to batter next time. I would give this recipe 4 stars
Thank you, Jeanette!
Hi,
I cannot wait to try these yummy, EASY, pancakes for my husband. Do they freeze ok?
Thank you so much for sharing ♡
Hi Savannah! I think they do!
“Simply perfect”!!!
These have become a staple breakfast in my home! Everyone loves them! Sometimes we add a few Enjoylife dark chocolate chips, yum! They are so good nothing else is needed in our opinion (we don’t use any syrup or other toppings!) FYI: we prefer coconut oil over olive oil and we use Bobs Red Mill unbleached white all purpose organic flour (it is 100% Organic Hard Red Wheat which from what I read has one of the highest amounts of protein)
Make this recipe today, you won’t be disappointed!
(Oh, we too are from KC! Thank you Kate!)
Thank you, Joy! So glad you all enjoy the pancakes!
These are AMAZING! I made them for my whole family this AM and everyone loved them. They are so moist and full of flavor. They smell incredible when they are cooking too! I have tried several recipes looking for those perfect pancakes, and I am so thrilled that I now finally have a go-to. Thanks so much for sharing!!
Hooray! Thank you, Jennie!
Best vegan pancakes I’ve found (and I’ve tried a lot!). These have become a weekend staple with my family. Great work!!
Yay, thanks Neko!
I made this for breakfast this morning. So good!
Yay! Thanks, Asa!
I just made these five minutes ago, and let me tell you, they are AMAZING. Thank you <3
Hooray! Thanks, Chloe!
These are delicious! I made them this morning, substituting spelt flour plus a little oat flour for the whole wheat. Turned out great!
Thanks, Kristi! Glad to hear it!
Just made these for my husband and I as I am trying to find a midway healthier point for his breaksfasts.
I’m one of those people who usually messes up recipes the first couple of times but these instructions were perfectos! First time I’ve used your website and now I think I’ll be a regular.
So easy, fluffy and delicious!
Thank you!
So glad these turned out great for you! Thanks, Sabiha!
Those vegan pancakes are SO delicious, but it seems that I can’t figure out how to cook them properly, they were still uncook in the middle even though the outside was crunchy and almost burnt. Do you have any suggestion about this? :)
Thank you!
Hmmm, I think you need to turn down the heat in that case. Try cooking them longer at a lower temperature.
This recipe is so delicious! It’s so hard to find good GF pancake recipes that are truly fluffy. Five stars!!
Thanks, Lorna!
This is my new most favorite pancake recipe! Thank you for sharing Kate. It is delicious!!!!
Hooray, thanks Rita!
Hi can I use a gluten free flour with this recipe ? If so , which ones will work best?
Hi Bran! I haven’t tried. Gluten-free flour might be a little tricky in these pancakes, since they don’t have any egg to help with binding. I’d try an all-purpose gluten-free flour blend (Bob’s Red Mill makes one). Please let me know if you try!
Greetings! I found your recipe on Pinterest..tried it and loved it! These are light and fluffy, I added cinnamon and fresh diced apples and it was delicious. I kept them in the fridge for the next couple of days and my daughter and I enjoyed them for breakfast and snacks.. Thank you!
Hi Kim! Thank you for your comment. I’m so glad you enjoyed the pancakes!
Delicious!
Um… these pancakes are amazing. And you are my hero.
Thanks, Rachel! :)
It’s my second weekend in a row making these pancakes. We absolutely love them! Thanks for sharing this great recipe.
Hooray! Thanks, Natalie!