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    Home > Recipes > Breakfast

    The Best Vegan Pancakes (Easy and Fluffy)

    Published: May 5, 2020 · Modified: May 11, 2023 by Iosune · This post may contain affiliate links · 16 Comments

    Jump to Recipe Print Recipe
    Stack of vegan pancakes sliced open to reveal a fluffy interior, topped with strawberries and blueberries.
    Vegan pancakes stacked high with strawberries, blueberries, and a drizzle of maple syrup.

    Start your day with The Best Vegan Pancakes ever! Delicious, fluffy, and really easy to make in just 20 minutes. Perfect for a quick breakfast or brunch, and sure to satisfy any pancake lover!

    Stack of vegan pancakes topped with strawberries, blueberries, and a maple syrup drizzle.

    This recipe is simple and straightforward, so even if you're not an experienced cook, you can still whip up a batch of these vegan pancakes in no time.

    If you're looking for a quick vegan breakfast or a leisurely brunch, check out my Vegan Banana Pancakes, Vegan Banana Muffins, and Vegan Waffles for some variety, and explore my Vegan Brunch Recipes for more delicious inspiration!

    Jump to:
    • 🌟 Why you'll love this recipe
    • 🧾 Ingredient notes
    • 📋 Variations
    • 🔪 Instructions
    • 🍽 Topping ideas
    • 💭 Expert tips
    • ❓Recipe FAQs
    • 🥞 More vegan breakfast recipes
    • 📖 Recipe

    🌟 Why you'll love this recipe

    1. Fluffy texture: These vegan pancakes have a light and airy texture that's sure to satisfy your breakfast cravings.
    2. Delightful flavor: This recipe has just the right amount of sweetness and vanilla to keep you coming back for more.
    3. Easy to make: Simple instructions and pantry staples make this recipe a breeze, even for inexperienced cooks.
    4. Quick preparation: In just 20 minutes, you can have a stack of delectable vegan breakfast treats ready to enjoy.
    5. Perfect for any occasion: Whether a quick breakfast or a relaxed brunch, these vegan pancakes are a great choice.

    🧾 Ingredient notes

    Ingredients needed to make vegan pancakes.

    Unsweetened Non-dairy Milk - Feel free to use any unsweetened non-dairy milk of your choice, but I highly recommend Soy Milk for its creamy texture and delicious flavor.

    You could also use water, although the texture and taste may be slightly different. Using milk will provide more richness and flavor to the pancakes, while water will create a lighter and less creamy texture.

    Apple Cider Vinegar - You can also use white vinegar or lemon juice as a substitute with equally great results.

    All-purpose flour - If you're looking for a gluten-free option, you can substitute the all-purpose flour with a store-bought or Homemade Gluten-free Flour Blend.

    Granulated Sugar - Although granulated sugar is recommended for the fluffiest pancakes, you can also use other sweeteners such as brown sugar, coconut sugar, or cane sugar as substitutes.

    Canola Oil - Using oil instead of vegan butter can help create lighter and fluffier pancakes.

    While canola oil is my personal favorite, you can also use melted vegan butter, coconut oil, or any other neutral-flavored oil as a substitute.

    See the recipe card below for a full list of ingredients and measurements.

    📋 Variations

    Add some variety to your breakfast routine with these 5 pancake variations that will take your breakfast to the next level:

    • Blueberry Vegan Pancakes: Incorporate ½ cup (75 grams) of fresh or frozen blueberries for a burst of fruity flavor.
    • Chocolate Vegan Pancakes: Mix in ¼ cup (25 grams) of unsweetened cocoa powder for a decadent chocolate twist. Top with fresh strawberries or blackberries.
    • Cinnamon Apple Vegan Pancakes: Add ½ cup (60 grams) of grated apple and a teaspoon of cinnamon for a comforting, autumnal flavor.
    • Carrot Cake Vegan Pancakes: Mix in ½ cup (60 grams) of grated carrot, ¼ cup (40 grams) of raisins, and ½ teaspoon of cinnamon for a pancake version of the classic carrot cake.
    • Pumpkin Spice Vegan Pancakes: Incorporate ½ cup of Pumpkin Puree (120 grams) and ½ teaspoon of Pumpkin Pie Spice for a flavorful fall option.

    🔪 Instructions

    Mixture of non-dairy milk and apple cider vinegar in a small bowl.

    Step 1: Mix ¼ cup (60 ml) of the non-dairy milk and the vinegar in a small bowl until well combined. Let rest for at least 5 mins at room temperature to thicken and curdle.

    Dry ingredients mixed in a bowl.

    Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. 

    Vegan pancake batter in a large mixing bowl.

    Step 3: Add the milk and vinegar mixture, remaining milk, oil, and vanilla extract to the dry ingredients, and stir until JUST combined. Don't over-mix, a few lumps are okay.

    Preheated lightly oiled non-stick pan.

    Step 4: Let batter rest for 5-10 minutes, in the meanwhile, lightly oil a large griddle or non-stick pan and heat to medium-high (about 375°F or 190ºC). 

    A vegan pancake cooking on a non-stick pan.

    Step 5: Pour ¼ cup (60 ml) of batter per pancake onto the griddle or pan, and cook for 2 minutes per side or until golden brown. Flip over when the underside is golden and bubbles form on the surface.

    Stack of vegan pancakes topped with fresh strawberries and blueberries.

    Step 6: Repeat with all the remaining batter, and serve warm with your favorite toppings. 

    🍽 Topping ideas

    There are endless options to enhance the flavor of your vegan pancakes. Here are some of my favorite vegan topping ideas to try:

    • Maple syrup and Vegan Butter or margarine.
    • Coconut Whipped Cream and shredded coconut.
    • Peanut Butter or Almond Butter and sliced bananas.
    • Applesauce and cinnamon.
    • Coconut Yogurt and granola.

    💭 Expert tips

    1. Sift dry ingredients to create a smoother batter, prevent flour clumps, and incorporate air for lighter, fluffier pancakes.
    2. Let the batter rest for 5-10 minutes before cooking to create a lighter, fluffier texture.
    3. Avoid overmixing the batter to prevent tough and dense pancakes.
    4. Use a non-stick pan or griddle to prevent sticking and ensure even cooking for perfect pancakes.
    5. Make sure you're using fresh baking powder for maximum rise. Old baking powder can lose its potency, resulting in flat and dense pancakes.

    ❓Recipe FAQs

    Can I make vegan pancakes ahead of time?

    Yes, you can make vegan pancakes ahead of time and reheat them later.

    To reheat, simply pop them in the toaster or oven until heated through.

    It's also possible to freeze the pancakes for later use. Just make sure to let them cool completely before freezing and place them in an airtight container or freezer bag.

    When you're ready to eat them, simply reheat them in the oven or toaster.

    Can I freeze vegan pancakes?

    Yes, you can freeze vegan pancakes for later use.

    Simply let the pancakes cool completely, then layer them between sheets of parchment paper and store them in an airtight container or freezer bag.

    To reheat, you can either microwave them for a few seconds or warm them up in the oven at 350°F (180°C) for about 5-10 minutes.

    Can I make pancake batter the night before?

    Yes, you can make pancake batter the night before and store it covered in the fridge. This will allow the ingredients to meld together and may even result in fluffier pancakes.

    Just give the batter a quick stir in the morning before cooking. If the batter thickens overnight, you can add a little bit of extra liquid (non-dairy milk or water) to thin it out to the desired consistency.

    Can I save pancake batter?

    Yes, pancake batter can be saved in the fridge for a day or two. Just make sure to cover it tightly with plastic wrap or transfer it to an airtight container.

    Before using the batter, give it a good stir to make sure all the ingredients are well combined.

    Why are my vegan pancakes not fluffy?

    Your pancakes may not be fluffy due to overmixing the batter, using old baking powder, inaccurate ingredient measurements, or not letting the batter rest.

    Stack of sliced vegan pancakes topped with fresh strawberries and blueberries.

    🥞 More vegan breakfast recipes

    • Stalk of vegan French toast on a plate with some maple syrup and vegan butter on top.
      Easy Vegan French Toast
    • Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.
      Easy Vegan Crepes
    • Sliced vegan blueberry muffin with a delightful, fruity center on display.
      The Best Vegan Blueberry Muffins
    • Close-up photo of tofu scramble
      Tofu Scramble

    ⭐️ Did you like this easy and fluffy vegan pancake recipe? Please consider giving it a 5-star rating and comment below!

    📖 Recipe

    Vegan pancakes heaped with strawberries, blueberries, and maple syrup drizzle.

    The Best Vegan Pancakes (Easy and Fluffy)

    Wake up to the best vegan pancakes ever! Delicious, fluffy, and easy to make. Perfect for a quick breakfast or brunch in just 20 minutes!
    4.60 from 5 votes
    PRINT PIN RATE
    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 pancakes
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 cup unsweetened non-dairy milk, I used soy milk, divided
    • 1 teaspoon apple cider vinegar
    • 1 and ½ cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 2 tablespoons canola oil, or melted vegan butter, or melted coconut oil, or any other neutral-flavored oil 
    • 1 teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions

    • Mix ¼ cup (60 ml) of the non-dairy milk and the vinegar in a small bowl until well combined. Let rest for at least 5 mins at room temperature to thicken and curdle.
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    • Add the milk and vinegar mixture, remaining milk, oil, and vanilla extract to the dry ingredients, and stir until JUST combined. Don't over-mix, a few lumps are okay.
    • Let batter rest for 5-10 minutes, in the meanwhile, lightly oil a large griddle or non-stick pan and heat to medium-high (about 375°F or 190ºC).
    • Pour ¼ cup (60 ml) batter per pancake onto the griddle or pan, and cook for 2 minutes per side or until golden brown. Flip over when the underside is golden and bubbles form on the surface.
    • Repeat with all the remaining batter, and serve warm with your favorite toppings.

    Notes

    • Sift dry ingredients to create a smoother batter, prevent flour clumps, and incorporate air for lighter, fluffier pancakes.
    • Let the batter rest for 5-10 minutes before cooking to create a lighter, fluffier texture.
    • Avoid overmixing the batter to prevent tough and dense pancakes.
    • Use a non-stick pan or griddle to prevent sticking and ensure even cooking for perfect pancakes.
    • Use fresh baking powder for maximum rise. Old baking powder can lose its potency, resulting in flat and dense pancakes.

    Nutrition

    Serving: 1pancake (with no toppings) | Calories: 191kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 426mg | Potassium: 91mg | Fiber: 1g | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 2mg
    Tried this recipe?Let us know how it was!

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    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

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    Hi, I'm Iosune! Welcome to Simple Vegan Blog, your go-to source for tasty and hassle-free plant-based recipes that everyone can enjoy, whether you're vegan or not. Explore a variety of easy-to-make dishes perfect for everyday cooking.

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