The best homemade vegan pancakes! They're perfectly fluffy and tender and taste just like the classic pancakes you loved as a kid… but without eggs or dairy! In fact, these just might be the BEST pancakes you've ever tasted, and they come together easily with just 8 pantry-friendly ingredients! After being let down by other recipes, I figured out a few key things that made ALL the difference in my pursuit of perfect vegan pancakes. I've included those tips and troubleshooting notes below so you can achieve pancake perfection EVERY time!
If you've been searching for the perfect vegan pancake recipe, this my friends, is it!
Maybe you don't make pancakes all that often and you're wondering why your previous attempts at making fluffy flapjacks have fallen flat - literally.
It may have even crossed your mind that vegan pancakes just can't be super fluffy or tender without eggs contributing fat and rise.
Well, I'm here to tell you they can! The trick to making the best pancakes without using dairy or eggs isn't just about the recipe, it's also about the method and temperature at which they're cooked.
That's why I'm including my top tips and troubleshooting techniques, which frankly, I find are often overlooked in pancake recipes.
I want to give you all the tools you need to feel comfortable and confident that you can make perfect pancakes every time. Just remember, if you don't have a lot of experience cooking pancakes, it can take one or two tries to get the hang of it, and that's OK!
If you love pancakes, be sure to check out my Vegan Oat Flour Pancakes, Vegan Lemon Blueberry Pancakes, and Healthy Spinach Pancakes next.
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Why you'll love this recipe!
- These golden plant-based pancakes are full of nostalgic flavor! The perfect amount of vanilla and hint of sweetness and saltiness is sure to evoke childhood memories of enjoying a short stack at IHOP!
- Their soft and fluffy texture is everrrything.
- The recipe uses simple pantry-friendly ingredients that you most likely keep on hand, so you can whip up a batch of pancakes anytime.
- And it's a small-batch recipe that you can easily scale up to feed a crowd!
Ingredients & Substitutions
Here's a look at the main ingredients you'll need. See the recipe card below for the full list and measurements.
- All-Purpose Flour - I used unbleached all-purpose flour. For gluten-free, I tested King Arthur Measure for Measure 1:1 Gluten-Free Flour with great results! Note that if using gluten-free flour, the pancakes may take a little longer to cook and you won't need the additional tablespoon of milk.
- Sugar - Adds just enough sweetness to the pancakes and encourages browning. To ensure your sugar is vegan, use an organic one or one that is labeled vegan.
- Baking Powder - Since we're not using eggs, this recipe uses a decent amount of this leavening agent to help the pancakes achieve the perfect soft and fluffy texture.
- Salt - Enhances the overall flavor of the pancakes. I used fine sea salt.
- Non-Dairy Milk & Apple Cider Vinegar - These two combine to create vegan buttermilk, which provides both moisture and flavor to the pancakes and helps them stay light and fluffy. I prefer soy milk but you can use any unsweetened, unflavored dairy-free milk you'd like.
- Vegan Butter & Oil - We all know that fat is what gives cake a moist and delicious texture, right? Well, it's also true for pancakes. After extensive recipe testing, we decided that using both vegan butter and a touch of oil creates the best texture and flavor.
- Vanilla Extract - a must for classic pancake flavor. Tip! Here's a little secret I've learned in my 13 years of vegan cooking and baking: Use 1 ½ to 2 times more vanilla than is called for in the traditional version of most recipes. It makes a world of difference! But you don't need to do that here since I've already bumped it up for you. 🙂
How to Make Vegan Pancakes
Helpful tip #1: SIFT the flour and baking powder into a large mixing bowl. Yes, it's an additional step, but it's crucial for the most 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.
Now is a good time to start preheating the pan or griddle.
Add the melted vegan butter, oil, and vanilla to the buttermilk mixture, and whisk to combine.
Pour the wet ingredients into the mixing bowl with the dry ingredients. Helpful tip #2: Do NOT whisk, instead gently fold the ingredients together just until a lumpy batter forms. Then DON'T stir anymore (seriously, don't touch it)!
Ladle slightly less than ⅓ cup of pancake batter onto the heated griddle or into the pan. When the edges begin to set and you see bubbles forming on top of the pancake, it's ready to flip, (about 2 minutes).
Flip the pancakes using a wide spatula, and continue to cook for another minute or until the center bounces back when pressed.
Helpful Tip #3:
If you have an infrared thermometer, the surface of your griddle or pan should read approximately 375°F when fully preheated. Any hotter than this and the outsides of your pancakes will over-cook before the centers are done.
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Serving Suggestions
- Top with a pat of Vegan Butter, a drizzle of maple syrup, and some fresh fruit for the perfect pancake breakfast!
- Don't forget a beverage! Serve these fluffy vegan pancakes up with your favorite cup of joe topped off with my Oat Milk Creamer or enjoy them with a cold glass of homemade Oat Milk.
- Serve these tasty pancakes alongside your favorite breakfast dishes like this maple-y Vegan Breakfast Sausage or JUST Egg Scramble for a hearty morning meal!
Variations
- Chocolate Chip Pancakes: After you ladle the batter onto the griddle or pan, scatter the top of each pancake with a few vegan chocolate chips, regular size or mini.
- Blueberry or Strawberry Pancakes: Add a few fresh blueberries or finely chopped strawberries to the top of each pancake.
- Spice Pancakes: Add 1 to 1 ½ teaspoons pumpkin spice, cinnamon, or another spice blend to the dry ingredients.
Equipment
You'll need an electric griddle or large, heavy-bottomed, non-stick pan to cook the pancakes. You'll also need a silicone spatula for the batter and a large silicone spatula (turner) that is wide enough to slide underneath the whole pancake for easier flipping.
Ideally, use a kitchen scale to weigh the flour (tap on Metric in the recipe below to see grams) and an infrared thermometer to check that the pan temperature is around 365° to 375°F. I use this Escali scale and this handy thermometer.
FAQs
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for about a month. Just be sure to thaw before reheating.
For the best texture, reheat the pancakes in a pan on the stovetop or in the oven, as the microwave can make them tough.
Top Tips and Troubleshooting
- Flour is best measured by weight. However, 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.
- Sift the flour and baking powder. It makes all the difference!
- Avoid overmixing the batter as this can make the pancakes thin, tough, or chewy. If this happens, be more gentle next time and remember to use a folding motion when mixing the batter. Stir just until there are a few clumps of flour left, then stop. And don't touch it again!
- Flick a little water onto the griddle/pan to see if it's ready. The water should bead up and dance across the surface before evaporating. Or even better, use an infrared thermometer to check that the surface temp is close to 375°F (190°C).
- If you'd like, add a small pat of vegan butter to the griddle/pan before cooking the pancakes, though it isn't necessary if using a non-stick surface. To keep the butter from burning, wipe out the pan between batches.
- If your first pancake gets too brown before the center is done, lower the temperature. You should also keep an eye on how quickly the rest of the pancakes are cooking, and if needed, adjust the heat slightly as you go.
- If you find your pancakes aren't rising, it's probably time to purchase fresh baking powder.
More Vegan Breakfast Recipes
I hope you enjoy these vegan pancakes as much as we do! If you try the recipe I'd love to hear from you. Be sure to comment below and let us know!
Recipe
Perfect Vegan Pancakes (Soft & Fluffy!)
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 plus 1 Tbsp unsweetened non-dairy milk - I prefer 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 well. Set aside.
- Put the non-dairy milk in a medium-size bowl, and add the vinegar to create vegan buttermilk; set aside. In a separate bowl melt the butter. Pour the melted butter, oil, and vanilla into the "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 (don't whisk or stir vigorously). The batter will be fluffy, and once it comes together don't stir again!
- Preheat an electric griddle or large non-stick frying pan over medium heat. If you have an infrared thermometer, the surface should be approximately 375°F (190°C) when fully preheated.
- Flick water onto the pan/griddle to make sure it's ready. The water should bead up and dance across the surface before evaporating. If desired, add a small pat of vegan butter and swirl it around (if using a non-stick surface you don't need it). Use slightly less than ⅓ cup batter per pancake. Keep an eye on how quickly the pancakes are cooking and reduce the heat slightly if needed.
- After about 1½ to 2 minutes, the edges will look somewhat set and dry, and you'll see bubbles forming across the top of the pancakes. Use a wide spatula to flip the pancakes. The second side will cook more quickly than the first, about 1 minute. The pancakes are done if the center bounces back when pressed.
- Serve vegan pancakes warm with maple syrup, vegan butter, and fresh fruit.
Notes
- Flour is best measured by weight. However, 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. Stir just until there are a few clumps of flour left, then stop and don't touch it again!
- Flick a little water onto the griddle/pan to see if it's fully preheated. The water should bead up and dance across the surface before evaporating. Even better, use an infrared thermometer to check that the surface temp is close to 375°F (190°C).
- If you'd like, add a small pat of vegan butter to the griddle/pan before cooking the pancakes, though it isn't necessary if using a non-stick surface. Make sure the butter doesn't burn by wiping out the pan between batches.
- If your first pancake gets too brown before the center is done, lower 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.
Carole Ellis
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
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
WOW, these pancakes really are THE BEST! My kids inhaled them and asked for seconds and thirds!
Jessica Murray
These were so delicious. Loved the amazing vanilla taste! Devoured!! 🥳🥞
Annette
I made these pancakes this morning and they are delicious! My husband immediately asked when I am going to make them again. So Good!!!