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.
These are delicious – a fantastic recipe! I found 1 tablespoon of baking powder too strong so I use less (1 teaspoon) and they’re still fluffy. I also add chocolate chips :)
Great! So glad that worked out for you, Rita.
I came across your website by accident while I was googling recipes for eggless pancakes. I have tried other vegan pancakes recipes before and I was sure I was doing something wrong because they never turn out quite the same as the recipe described. But, I absolutely loved your recipe! The recipe gave me 6 pancakes and 3 is a perfect serving for me. They were fluffy, moist and delicious! I will be sharing your recipe with my friends. Thank you and I am so glad I found your website! P.S. Cookie is the cutest!
I’m so glad you found what you were looking for, Rheena! Cookie says hi. :)
My little one has egg and nut allergies, and I’m dairy intolerant, but we love a good pancake in the morning. I’d tried SO MANY egg-less versions and all were flops til this recipe. I like it better than the recipe I used to use pre-allergic baby! It’s a little bit on the sweet side for me, but it reminds me of made-to-order hotel breakfast pancakes. Yum! And FYI, I ran low on coconut milk and used half unsweetened coconut yogurt and half coconut milk–gave it that buttermilk tang!
I’m so glad this worked so well for you, Cole! Your version sounds delicious. I hope your babe loves it just as much!
So There is no flaxegg either?
Nope, not necessary for this recipe!
Wow, this recipe is amazing. The pancakes are so fluffy and don’t stick to the pan at all!! My non-vegan parents loved them too, I had to show them the recipe because they didn’t believe they could be vegan! Thank you so much for this recipe, it’s better than any other pancake recipe I know of!!
This one is known to convince the incredulous that vegan eats are just as delicious as non-vegan. :) I’m so glad they loved it, Oriana!
BEST PANCAKE MIX EVER!!! I usually don’t go towards vegan-type foods but these pancakes are so good!! I’ve made them more than a dozen times and they come out so ridiculously fluffy and soft and ahhhhhhhh too good!
Yes! Vegan doesn’t mean devoid of flavor or texture, and these pancakes prove that!
Well i tried it with walnut flour it was an epic fail. I think the amount of baking powder was too much as they did nothing but fizzle in the pan as if conducting a volcano experiment! Please help!
These are amazing! I tried them last night! How could I alter it for waffles? Thanks
Great! I’m so glad you like them, Ben. I hear this waffle recipe works well with chia eggs to make it vegan.
Does this recipe work for waffles as well? Can’t wait to try!
I haven’t tried it just yet, Sydney, but you could try this waffle recipe with chia eggs to keep it vegan.
I only used two teaspoons of baking powder (out of fear of that metal taste) and used vegan butter instead of oil (because that’s what I had) and added some cinnamon and they were awesome. Before I was vegan, I took great pride in my buttermilk/egg pancakes, but after trying this recipe I don’t miss those at all. My carnivorous boyfriend was so impressed too. Great!!
Awesome! You don’t have to miss out on the things you love. I’m so glad this helped!
I’ve tried so many vegan pancake recipes as this is the ONLY one I’ve had luck with. Thank you so much!!
You’re welcome, Mairin! This one’s a keeper, for sure.
Taste and look nice but didn’t rise very well despite following the recipe completely.
Sorry this didn’t meet expectations, Naomi.
These are fantastic. I’m not vegan and I was going to add an egg to this but didn’t, and they turned out perfectly. Added some frozen raspberries. My boyfriend (also not vegan) exclaimed about how good they were. I used white whole wheat flour and they were light and fluffy and had just the right amount of moisture. Making these again for sure!
It sounds like these came out great, Lillian! I’m glad the two of you enjoyed it.
As a vegan for the last 6 months, I missed my pancakes. When I made these they were better than when I used eggs. Thanks so much, they were so gooooood, I’ll be making them often.
Yay! I’m so glad this recipe brought pancakes back into your life, Greg.
Wow these were amaaaaazing!!! I used coconut oil & maple syrup. I also used arrowhead mills organic enriched unbleached white flour. I wish I could post a pic to show you. I scoured the internet for a vegan pancake recipe & because the comments were so fantastic (I read every single one!) I tried this one. I have tried so many other recipes in the past that were a fail so from now on I am making these forever!!!! Thank you for the delicious recipe!
I’m so glad these were what you were looking for, Jennifer! Do you have Instagram? If you post a pic and tag it with #cookieandkate, I’ll see it!
Still looking for a sold eggless pancake, and while this one is tastier than most it still has the same vegan pancake problem…..SOGGY DOUGHY CENTER!! I cooked these on an electric griddle and not a skillet so maybe that contributed to it, but otherwise I followed the recipe exactly. Tried once with unsweetened almond milk and once with protein enriched flax milk, but both cooked up the same way. Not bad by any means, but still not the light fluffy pancake I think most are looking for.
Sorry this one was disappointing for you, Erick.
I made these pancakes yesterday and they were great! I used half of a banana to sweeten and added sprinkles (best decision ever). My other attempts at vegan pancakes have failed so I’m really happy with this recipe!
Sprinkles sound so cute, Salma! I’m so glad these came out so well.
This has been my go to pancake recipe for the last 2 years. I add a tbsp flax meal as well. Not because they don’t hold well, but just as a way to squeeze in some omega 3, especially for the kids. I’ve made these with bananas, blueberries, strawberries, Peanut Butter, chocolate chip and probably other ingredients I’m not thinking of at the moment. They are always delicious and even the kids love them.
Yum! All those versions sound great, Brad. I’m so glad you enjoy the recipe!
Oh my gosh! These where delish!!!! I made them with 1 1/4 cups Bobs gluten free baking flour. My add in was crushed dark chocolate chips. My boys loved them. Thanks for a great recipe xx
Perfect! I’m glad the GF flour worked out so well, Stephanie. Thanks!
I have just scoffed 3 vegan pancake with a drizzle of maple syrup and loads of blueberries. I can tell you I was not disapointed with this recipe. It was so easy for such a delicious treat. They are amazing! Thank you ….I have 4 more in the fridge, wonder how long they will last
I’m so glad, Carol! Maybe a double batch next time? :)
Do you think it would work out adding lemon juice and some cranberries?
Such a great recipe thank you… I made these for my stepson… and he actually got out of bed for them!! I only told him afterwards they were Vegan and he was shocked at how good they were… I’m on a journey to becoming vegan and these will go along way.. thanks for sharing.. I had to do the conversion from cups to grams but it worked out just fine
Great! I’m glad everyone enjoyed these, and that your conversions worked out well. Those can be tricky!
I tried your recipe this morning and while they tasted good, they did not fluff or rise the way a pancake should. They were thin and flat, it was like only the top of the pancake formed and the inside was hollow. I followed your instructions and even added a bit more almond flour to thicken it up; but not even that worked. What could I be doing wrong?
I recently developed an allergy to egg and dairy products, cooked or raw. Very inconvenient, to say the least. I used this recipe with almond oil and almond milk to make fantastic blueberry pancakes twice so far.
I’m glad this worked well, Brian! All the best with adjusting to your new dietary needs.
I love this recipe! I did it this morning for me and my boyfriend. I would like to know what happen if I make the mix and leave it in the fridge all day, do you think I can use it later? Since it doesn’t have eggs I thought would be ok… :)
Thanks !!!
These are my family’s favorite pancakes of all time! We make a few substitutions (double the recipe: 1c WW flour, 1c WW pastry flour; and make “buttermilk” by placing 1T + 1t apple cider vinegar in the measuring cup before the 2c of almond milk). We’ve made vegan chocolate chip, chocolate chip+banana, and apple cinnamon – all SO delicious!
Yum! This recipe is a great starting point, so I’m glad you’ve been able to come up with so many delicious variations! Thanks, Hannah.
This recipe is so easy and delicious! I’ve been making it every Saturday for the past three weeks. This time I modified the recipe by adding ginger, cinnamon, cardamom, cloves, and allspice into the dry mix to get chai spice pancakes! :)
I looooove this recipe! Never knew that vegan pancakes could taste so good. I actually substituted the whole wheat flour for all purpose flour and made these for a brunch at home. They are simply delicious. Thank you!
Continue the great work! I looooove all your recipes!
Have a great day!!
These are delicious, thank you! I used spelt flour because it was what I had on hand and worked very well. I also added frozen blueberries.
Would it be possible to store batter in fridge overnight?
Amy, I’m glad to hear the pancakes turned out great! No, pancake batter is not a good candidate for storing the batter for later, since the baking powder loses its bubbling power over time. You could whisk together the wet ingredients and dry ingredients and store those two separately overnight. Combine when you’re ready to cook the pancakes and continue as directed.
Also! These pancakes (and all pancakes, really) freeze well for later. Just cook as directed, allow to cool, and freeze in an air-tight freezer bag with the air squeezed out. To defrost, wrap a few pancakes in a paper towel and gently microwave until warmed through the middle
These pancakes were delicious and so easy to make! I added cinnamon and blueberries to mine. Thanks for the recipe.
Made these pancakes this morning with blueberries. Great recipe, definitely one of my fave vegan pancake recipes so far. I used normal unbleached white flour and they turned out fine!
Blueberries, tasty! Thank you, Kelly!
Amazing pancakes! Just fluffy,soft,perfect. And im not even a pancake person but my husband and toddlers are and they were in love. Thank you!
Hooray! That is great to hear the whole family is in love. Thanks, Judith for your review.
thank you for making VEGAN pancakes …yes please keep showing us how to make deserts this way …!!
You are welcome! Enjoy, Corinna!
Best vegan pancakes recipe ever Kate ! Thanks so much!
Happy to hear you think so, Alexandra! I appreciate your review.
I made this for breakfast today with half wheat flour and half oats flour. They were just amazing. I also made a quick strawberry sauce and honey sweetened hung curd to go along. This recipe is definitely a keeper. My 4 year old forgot his usual tantrums after this and went to school with a smile on his face :)
Thank you for the recipe.
Sounds tasty, Dee! And win for a happy kiddo. You are welcome! Thank you for your comment.
These pancakes are brilliant! I’ve used this recipe and mixed up what I put in it- blueberries, peanutbutter and chocolate chips, macadamia nuts with caramel, apple and cinnamon. They’re delicious and soft and come out perfect every time. Even my non-vegan sister prefers them over the ones she’s used to.
Sounds like delicious variations! Thank you, Charlie for your comment and review!
could you use spelt flour?
Hi Jamie – I haven’t tried it with spelt flour yet so I can’t speak to how it will exactly turn out. But, I do know spelt flour can be used as a sub for wheat flour in other instances. Let me know if you give it a try and how it works!
Kate, these are amazing! My friend and I are planning on going vegan for January and it’ll be wonderful to have lots of your vegan recipes on hand. These pancakes are spot on, I love them with coconut flakes and maple syrup on top!
That’s fun to do with a friend! Yes, most of my recipes have vegan options. Good luck!
Thank you! They were toddler approved :)
Awesome!
I’ve used this recipe a couple of times, all of them using different types of nut milks. Store bought soymilk came out dense but fluffy. Chocolate hazelnut milk came out kinda flat and dense. Home-made soy milk came out extremely fluffy and it was preety good! I really like this recipe! It’s simple and makes for a good base for trying out different things, I like adding a generous amount of cinnamon, for starters!
Sounds wonderful!
Thanks for the recipe love from the UK ,
You are welcome! Thank you, Tim for your review.
You don’t eat gluten free? I thought you did.It doesn’t give you gut problems?These look great.What brand maple syrup do you like?
Hi Beth – I don’t need to eat gluten free, but do on occasion. I do like to provide gluten free alternatives. I like pure 100% maple syrup. Thanks so much for your comment!
so you do eat gluten breads and other gluten containing foods daily? why do you choose to eat gluten free sometimes? Just trying to educate myself, not judge.<3
Subbed applesauce instead of oil and they were great and amazingly fluffy!! My whole family loved them. Will certainly make again.
Thank you, Laura for sharing!
This recipe was really bad. Followed to the T, and came out with sloppy, liquidy mounds that cannot be called pancakes. 1 star, only because I appreciate the attempt. But these are legit inedible.
Hi Lance, I’m very sorry to hear the pancakes didn’t turn out well for you. As you can see from my photos and from 80+ other reviews, these pancakes have turned out great for me and for others, so I am not sure what went wrong with your pancakes. The most common culprit is choosing the wrong leavener (grabbing baking soda instead of baking powder would explain why your pancakes were liquidy). If they tasted bitter, that’s for sure what the problem was. Better luck next time!
This is our go-to pancake recipe! It is so easy and straightforward, and we love the whole wheat flour instead of AP flour. We like adding in a bit of protein powder for some extra protein as well.
Protein powder sounds like a great addition, Grace. Thanks for the review!
Nice simple flavour and easy to do.
Thank you, Sophie!
Made these this morning! My kids devoured them—even the oldest! Thank you!
Wonderful! Thank you, Ivannia. I appreciate the review.
I have never had good luck with whole wheat pancakes but these actually turned out great! And my young, picky boys loved them too!
I’m glad your picky boys enjoyed them as well! They can be tricky for sure. So fun to add a lot of different toppings to make them your own! :)
These are amazing!! Was looking for the perfect vegan pancake recipe and these turned out fluffier than non-vegan ones I’ve made. Added some chopped walnuts and blueberries for texture. Can’t wajt to make them again!
So great to hear that, Zoe! Thanks for sharing.