If your vegan pancakes have ever turned out flat, dense, or just meh, this recipe is for you. These pancakes are soft, fluffy, and made with 8 simple ingredients you probably already have in the kitchen. Most importantly, they taste just like classic pancakes, with a hint of sweetness and vanilla and that nostalgic, straight-off-the-griddle flavor!
Easy Vegan Pancakes That Are Fluffy and Soft
This recipe is all about getting that classic pancake texture and flavor without eggs or dairy. Think light, tender, and just a little golden around the edges.
My oat flour pancakes have been really popular (I get it; I love them too). But my husband is a huge fan of pancakes and kept requesting I create a "regular" vegan pancake recipe.
So instead of relying on specialty ingredients, we're using all-purpose flour and a combination of baking powder, plant milk, and a touch of acid to create lift and softness. The result is a stack of vegan pancakes that feels and tastes familiar and will please even the pickiest eaters!
Once you get the method down, they're just as reliable as any traditional recipe. Basically, these are vegan pancakes you'll want to make again and again.
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Why This Recipe Works
- Fluffy and tender, not dense or gummy. The right balance of ingredients plus a few key techniques make all the difference.
- No egg replacers. No flax, chia, or specialty ingredients needed.
- Simple pantry ingredients. You probably already have everything you need to make vegan pancakes.
- Quick and reliable. Easy enough for weekdays, delicious enough for weekends!
Ingredients & Substitutions
- Flour - Regular all-purpose flour is perfect for pancakes. I also tested King Arthur's Measure for Measure gluten-free flour with great results. Note that with GF flour, the pancakes may take a few minutes longer to cook.
- Baking Powder - Since we aren't using eggs, baking powder provides all of the rise. This is important for even cooking and a soft and fluffy texture.
- Plant Milk - I find soy milk works best since it has more protein and fat than some non-dairy milks. Coconut and oat milk are also good options.
- Acid - Apple cider vinegar combines with the soy milk to create a thick vegan buttermilk. It also helps with rise and flavor. Fresh lemon juice is a good substitute.
- Sweetener - Personally, I think pancakes taste best when they're just sweet enough to taste great on their own, but you still want to enjoy them with maple syrup! Regular sugar is the best choice if you want your pancakes to look and taste the most like classic ones. A touch of sugar also encourages light browning.
- Oil + Vegan Butter - Fat is important for moisture and softness in any kind of cake, and that means pan-cakes, too. After a LOT of testing, we decided that a combination of oil and vegan butter is best.
- Vanilla + Salt - both are so important if you really want to nail that classic pancake flavor.
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How to Make Vegan Pancakes
Sift the flour and baking powder into a large mixing bowl. This simple, extra step is important for tender pancakes. Add the sugar and salt, and whisk to combine.
Next, make vegan buttermilk by pouring the vinegar into the non-dairy milk. Set aside to curdle.
Add the melted vegan butter, oil, and vanilla to the buttermilk mixture, and whisk to combine.
Start preheating a large non-stick pan or griddle.
Pour the wet ingredients into the dry. Don't whisk. Instead, gently fold the ingredients together just until a lumpy batter forms. Then don't stir again (seriously, don't touch it)! Let the batter rest for 5 minutes.
Ladle slightly less than ⅓ cup batter per pancake. When the edges look just set and bubbles form across the surface, it's time to flip (about 2 minutes for the first side).
Flip the pancakes using a wide spatula, and continue to cook for about 1 minute or until the center bounces back when pressed.
Helpful Equipment
Ideally, use a kitchen scale to weigh the flour and an infrared thermometer to check that the cooking surface is around 370°F (185°C). I use this Escali scale and this thermometer.
A silicone spatula is perfect for mixing the batter. A wide spatula (turner) makes it easy to flip the pancakes.
Variations
- Gluten-free: Swap all-purpose flour for a 1:1 GF blend. I've used King Arthur Measure for Measure with good results.
- Blueberries or chocolate chips: After you ladle the batter onto the griddle or pan, scatter fresh blueberries or chocolate chips across top of each pancake.
- Spices: Add 1 to 1 ½ teaspoons pumpkin spice or ground cinnamon to the dry ingredients.
Key Tips For Fluffy Pancakes
- Weigh flour with a kitchen scale. If you don't have a scale, whisk the flour first, then lightly scoop up with a measuring cup, and level off the excess.
- Sift the flour and baking powder. It makes all the difference!
- Don't overmix. Use a folding motion to form the batter. Lumps are fine. Stop as soon as it comes together, and then don't stir again.
- Let the batter rest for 5 minutes while the pan/griddle preheats.
- Fully preheat. If you have an IR thermometer, the surface temp should be 365-375°F (185-190°C).
- Flip after bubbles form across the top. Use the first pancake as a test, and adjust the heat slightly if needed.
Troubleshooting
- Flat pancakes → heat too low or baking powder expired
- Browned but not cooked in the middle → heat too high
- Gummy or chewy texture → overmixed batter
- Too thick/thin → adjust milk
I hope you love these simple vegan pancakes as much as we do! If you try the recipe, be sure to comment below and let us know! ❤️
Recipe
Easy Vegan Pancakes (Fluffy and Soft)
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour - see Notes for gluten-free
- 2 Tablespoons sugar
- 2½ teaspoons baking powder
- ¼ teaspoon fine sea salt
Wet Ingredients:
- ¾ cup non-dairy milk plus 1 Tbsp - I recommend soy milk
- 4 teaspoons apple cider vinegar
- 2 Tablespoons vegan butter, melted - plus more for serving
- 1 Tablespoon neutral oil
- 2 teaspoons vanilla extract
Instructions
- Sift the flour and baking powder into a large mixing bowl. Add the sugar and salt and whisk to combine. Set aside.
- Pour the non-dairy milk in a medium-size bowl, and add the vinegar to make vegan buttermilk; set aside. In a separate bowl melt the butter. Pour the melted butter, oil, and vanilla into the vegan buttermilk and whisk to combine.
- Pour wet ingredients into dry, and use a large silicone spatula to gently fold the ingredients just until a lumpy batter forms (do not whisk or stir vigorously). The batter will be fluffy, and as soon as it comes together, stop folding. Don't stir again! Let rest 5 minutes.
- Preheat an electric griddle or large non-stick frying pan over medium heat. If you have an infrared thermometer, the surface should be approximately 370°F (185°C) when fully preheated.
- Flick water onto the pan/griddle - it should bead up and dance across the surface before evaporating. If desired, add a small pat of vegan butter and swirl it around (this creates lightly crisp edges. Use slightly less than ⅓ cup batter per pancake. Keep an eye on how quickly the pancakes are cooking and adjust the heat slightly if needed.
- After about 1½ to 2 minutes, the edges should look somewhat set, and bubbles should form across the tops of the pancakes. Use a wide spatula to flip the pancakes. The second sides cook more quickly, about 1 minute.
- Serve pancakes warm with your favorite toppings, such as maple syrup, vegan butter, chopped pecans, fresh berries, and non-dairy whipped cream.
Notes
- If you don't have a kitchen scale, whisk the flour first, then lightly scoop it up with a measuring cup, and level off the top.
- Avoid overmixing the batter as this can make the pancakes thin, tough, or chewy. Use a folding motion and stop mixing as soon as the batter comes together. Lumps are fine!
- If you add vegan butter to the griddle or pan, wipe it out between batches so it doesn't burn.
- If your first pancake browns before the center is done, reduce the temp. Also keep an eye on how quickly the rest of the pancakes are cooking, and if needed, adjust the heat slightly as you go.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Julia K says
I have been in search of the perfect vegan pancakes recipe and this is it! I was slightly uncomfortable not stirring but they came out light, fluffy, and delicious! My daughter loved them also. Thanks for recipe.
Carole Ellis says
Always love your recipes Lori! Made these GF and made a couple of adjustments. It totally depends on the GF flour blend I use as to how much flour. King Arthur isn't available in Canada, and I use Cuisine Soleil Organic GF All-Purpose Mix. It works great for all baking for me. For some reason GF pancakes are always the trickiest thing to make in my experience. I did whisk the flour and measured carefully, but in the end, I had to add 1/8 cup (2 tbsp) more flour. Without the extra flour, the edges were flat and crepe-ee - the batter spread out too much on the pan. That little bit of extra flour was enough to give them structure and created the fluffy, high pancakes that looked like your picture. I also cut back a bit on the vegan butter by half as I am trying to reduce my saturated fat. It didn't seem to have any negative impact on the recipe. The pancakes were fluffy, tall, and tasted really delicious. Thank you once again for a winner!
Suzanne says
Truly the best - and easiest - pancake recipe. Turned out great with minimal effort. I also appreciate that the recipe doesn’t make 50 pancakes. Fluffy, tender, and not too sweet. Perfect! Thanks for the recipe!
Jackie S says
WOW, these pancakes really are THE BEST! My kids inhaled them and asked for seconds and thirds!
Jessica Murray says
These were so delicious. Loved the amazing vanilla taste! Devoured!! 🥳🥞
Annette says
I made these pancakes this morning and they are delicious! My husband immediately asked when I am going to make them again. So Good!!!