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    Home > Recipes > Breakfast

    Vegan Pancakes

    Published: May 5, 2020 · Modified: Nov 19, 2022 by Iosune · This post may contain affiliate links · 17 Comments

    Jump to Recipe
    An overview shot of a dish with vegan pancakes and the words vegan pancakes
    A dish with vegan pancakes and the words vegan pancakes

    Vegan pancakes, made in less than 20 minutes with 8 simple ingredients. They're so light and fluffy, easy to make, and perfect for breakfast.

    A side shot of a hand pouring some maple syrup onto a dish with vegan pancakes

    Vegan pancakes are a great way to start the day! They are a delicious, fluffy and simple breakfast, although you could also have them for dessert or even as a snack. Homemade pancakes are so healthy and you can customize them however you prefer.

    This recipe is made with whole wheat flour, which is affordable and easy to get. However, I have many gluten-free pancakes recipes on the blog and you can also read the tips for a gluten-free alternative.

    Although pancakes are best when fresh, you can make big batches and keep them in the fridge to enjoy during the week. I reheat them in a pan or griddle, but you could use the microwave or the toaster as well.

    Making pancakes at home is extremely easy and you can use and add all your favorite toppings. Serve them with fresh fruit (I specially like them with banana), maple syrup, or even vegan butter and enjoy a delicious breakfast!

    How to make vegan pancakes - Step by step

    Step by step photos of how to make vegan pancakes
    • Mix all the dry ingredients in a bowl (photo 1).
    • Add the liquid ingredients and mix until well combined (photo 2).
    • Place ¼ cup of the batter (4 tablespoon or 65 ml) on a lightly greased hot pan and cook each side for 2 minutes (photo 3).
    • Flip over onto the other side with a spatula when the underside is golden brown (photo 4).
    • Serve immediately with banana slices and maple syrup.

    Pro tips

    • Feel free to use any other type of flour.
    • If you want to make this recipe gluten-free, I would combine ½ cup of oat flour (60 g) and ½ cup of buckwheat or brown rice flour (60 g).
    • You can use other types of sugar. If you use syrup or any liquid sweetener you'll probably need to add less milk.
    • Replace baking powder for baking soda if you don't have any.
    • I always use Himalayan pink salt, although any type of salt will work. It is actually optional, but it enhances the flavor.
    • Feel free to use any kind of unsweetened plant milk - I used soy milk.
    • Oils with a neutral flavor are the best option for this recipe (I used melted coconut oil). I always cook with extra virgin oils when possible because they’re healthier. If you don’t eat oil, just omit this ingredient and add more plant milk if needed.
    • Vanilla extract is optional. If you don't want to buy it, feel free to make it at home.
    A side shot of some vegan pancakes with banana slices and chocolate chips on top

    How to serve vegan pancakes

    Eat these vegan pancakes for breakfast or even as a dessert or snack. You can serve them with vegan butter, vegan Nutella, or even raspberry jam. You can also eat them with maple syrup, cacao nibs, and fresh fruit, or serve them with your favorite plant milk.

    Can I freeze these vegan pancakes?

    Yes, you can freeze them once they're cold. To do it, put them into a freezer bag or wrap them in aluminum foil and put them into the freezer. To thaw, heat them up in the microwave, the toaster or the pan or griddle for 1-2 minutes or until warm.

    You can also leave them at room temperature for 1-2 hours. They will last in the freezer for up to 2 months. I wouldn't freeze the batter before cooking because the pancakes would get a weird texture.

    How long will these vegan pancakes keep?

    Pancakes are best when fresh, but you can also keep the leftovers in a sealed container in the fridge for 3-5 days.

    Looking for more vegan breakfast recipes?

    • Vegan Brownies
    • Vegan Banana Bread
    • Overnight Oats
    • Vegan Waffles
    • Vegan Banana Pancakes
    An overview shot of a dish with a pile of vegan pancakes with some toppings

    Did you make this vegan pancakes recipe?

    Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    An square picture of a hand pouring some maple syrup onto a dish with vegan pancakes

    Vegan Pancakes

    Vegan pancakes, made in less than 20 minutes with 8 simple ingredients. They're so light and fluffy, easy to make, and perfect for breakfast.
    4.60 from 5 votes
    PRINT PIN RATE
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 pancakes
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 cup whole wheat flour
    • 2 tablespoon brown sugar
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup unsweetened plant milk of your choice, I used soy milk
    • 1 flax egg
    • 1 tablespoon oil, optional, I used melted coconut oil
    • 1 teaspoon vanilla extract, optional
    Prevent your screen from going dark

    Instructions

    • Mix dry ingredients in a large bowl (flour, sugar, baking powder, and salt).
    • Add the liquid ingredients (milk, flax egg, oil, and vanilla extract) to the bowl and stir until well combined. Let the batter stand for 5-10 minutes before using it.
    • Place ¼ cup of the batter (65 ml) in a lightly greased hot pan or griddle and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. If you don’t eat oil, don’t grease the pan or griddle, just use a non-stick one.
    • Serve immediately with vegan butter, vegan Nutella, or even raspberry jam. You can also eat them with maple syrup, cacao nibs, and fresh fruit, or serve them with your favorite plant milk.
    • Keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.

    Notes

    • Feel free to use any other type of flour.
    • If you want to make this recipe gluten-free, I would combine ½ cup of oat flour (60 g) and ½ cup of buckwheat or brown rice flour (60 g).
    • You can use other types of sugar. If you use syrup or any liquid sweetener you'll probably need to add less milk.
    • Replace baking powder for baking soda if you don't have any.
    • I always use Himalayan pink salt, although any type of salt will work. It is actually optional, but it enhances the flavor.
    • Feel free to use any kind of unsweetened plant milk - I used soy milk. 
    • Oils with a neutral flavor are the best option for this recipe (I used melted coconut oil). I always cook with extra virgin oils when possible because they’re healthier. If you don’t eat oil, just omit this ingredient and add more plant milk if needed.
    • Vanilla extract is optional. If you don't want to buy it, feel free to make it at home.

    Nutrition

    Serving: 1pancake (with no toppings) | Calories: 124kcal | Carbohydrates: 20.2g | Protein: 3.9g | Fat: 3.7g | Saturated Fat: 2.4g | Sodium: 105mg | Fiber: 3.1g | Sugar: 3.6g

    Update Notes: This post was originally published in December of 2018, but was republished with new photos, step by step instructions and tips in May of 2020.

    More Vegan Breakfast Recipes

    • Vegan Pumpkin Muffins
    • Vegan Banana Bread
    • Vegan Donuts
    • Vegan Bacon

    Reader Interactions

    Comments

    1. Scott says

      January 31, 2023 at 5:46 pm

      5 stars
      These were great. I made the first batch following the recipe and then another batch using about a cup of frozen blueberries. This is a keeper. Thanks for putting it in metric as it is more accurate ; )

      Reply
      • Iosune says

        February 01, 2023 at 8:02 am

        Hi Scott! SO glad you enjoyed it 🙂

        Reply
    2. Susan says

      October 21, 2020 at 3:39 pm

      5 stars
      Thank you. My texture came out a little thick. Should I add more milk? This recipe is the one I have had the most success with. I accidentally used lemon extract instead of vanilla. It was still good. I let it rest for 10 mins that was a plus in the texture not being rubbery.

      Reply
      • Iosune Robles says

        November 04, 2020 at 12:58 pm

        Hi Susan! Feel free to add more milk next time 🙂

        Reply
    3. Chelsey @ The Heartspace Connect says

      May 06, 2020 at 7:08 am

      These look delicious! I wonder if they would work well with buckwheat flour.

      Reply
      • Iosune Robles says

        May 07, 2020 at 1:29 pm

        Hi Chelsey, feel free to use any type of flour! Have a nice day 🙂

        Reply
    4. Alice says

      July 27, 2019 at 5:52 am

      4 stars
      This made nice pancakes, the flavour was pretty perfect, but they did leave a bit of a weird feeling on the back of the teeth...

      Reply
      • Iosune says

        August 02, 2019 at 5:47 pm

        Hi Alice! Thanks for your comment 🙂

        Reply
    5. Kamen Chanov says

      July 14, 2019 at 8:38 am

      4 stars
      Hi Iosune,

      Wonderful recipe! I have just tried it for the first time (and I've been eyeing it since forever). I wanted to have more than 6 pancakes, so I decided to double the proportions (of everything, including the flax egg). However, instead of having enough batter for 12 pancakes, I had enough for 4 1/2 🙂 Have you got any ideas how I can increase the yield?

      Thanks!

      Best,
      K.

      Reply
      • Kamen Chanov says

        July 15, 2019 at 8:48 am

        Hi Iosune,

        I spoke to my wife (who's typically the vegan chef at home) and, apparently, I was trying to make crepes with this recipe, which is why the batter was not enough. Please, disregard my request above 🙂 We both thoroughly enjoyed the recipe. FYI, I tried it with chickpeas flower and they were out of this world!

        Best,
        K.

        Reply
        • Iosune says

          August 02, 2019 at 4:53 pm

          Hi Kamen! It's okay 🙂 Have a nice day!

    6. Paris Colton says

      February 24, 2019 at 5:17 pm

      Hello! I saw somewhere on your blog that you live in Northern Spain, and as I am temporarily living here for a few months I am excited to make the piquillo pepper pasta! However, I have not been able to find any vegan butter, and was curious if you have ever seen any.

      Reply
      • Iosune says

        February 24, 2019 at 5:23 pm

        Hi Paris! I'm from the north of Spain, but I live in the south 🙂 I've seen it at Carrefour, El Corte Inglés and local health stores (we call them "herbolarios" in Spanish). You'll find it as "margarina" or "mantequilla vegetal". Hope it helps!

        Reply
    7. Jan says

      December 29, 2018 at 3:36 am

      Thank you for the Vegan pancake recipe! My husband is on a cardiac diet (no meat, fish, eggs, dairy, nuts or oil). I have tried many pancake recipes in the last 7 months and this is the BEST.

      Reply
      • Iosune says

        December 29, 2018 at 10:56 am

        Hi Jan! Thank YOU for your kind words 🙂 Have a nice day!

        Reply
    8. D. Weiser says

      December 26, 2018 at 7:52 pm

      Hi,
      Sounds delicious! Is that 6 Tbsp sugar or 2 Tbsp total?
      "2 tbsp brown, cane and coconut sugar"
      Thank you

      Reply
      • Iosune says

        December 27, 2018 at 10:53 am

        Hi D! It's 2 tbsp of brown, cane OR coconut sugar. It was a mistake, sorry!

        Reply

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