This is the Best Fluffy Vegan Pancakes recipe! These easy vegan pancakes are made with just 7 simple ingredients, completely plant-based, and melt-in-your-mouth delicious. Saturday mornings never tasted so good.
Life is full of disappointments. But, your pancakes should never be one of them. Remember those delicious, made from scratch, fluffy pancakes grandma used to make? They symbolized all that was good and true in the world. So, it stands to reason you don’t want to run the risk of having your Saturday morning spoiled by some less-than-average pancake.
But, is there a vegan pancake recipe that can live up to those old memories? Do fluffy vegan pancakes actually exist? Is there a homemade vegan pancakes recipe out there that will truly satisfy the soul?
YES, YES, AND YES!!!
These Fluffy Vegan Pancakes are absolutely incredible! Oil free, egg free, dairy free, and truly mouth-watering.
So, let’s stop talking and get to making some of the best homemade vegan pancakes…EVER!
I already have several vegan pancake recipes on Shane & Simple. But, I’ve always wanted to come up with a homemade vegan pancake recipe that was truly light and fluffy. And, didn’t use any processed ingredients like oil, vegan butter, etc.
I wanted to give people the pancake experience they remember growing up and still keep it healthy.
It proved to be harder than I thought. Because, obviously, I don’t use eggs, butter, or dairy which is the essence of an old-timey homemade pancake recipe. And, I don’t cook with oil. So, to say this recipe was challenging would be putting it mildly.
But, after several attempts and lots of ingredients…SUCCESS! These are truly some of the best pancakes I’ve ever eaten or made. And, my kids say the same thing.
Can Vegans Eat Pancakes?
Yes! These Fluffy Vegan Pancakes are the perfect example. You don’t need dairy or eggs to make incredible vegan pancakes. Honestly, this recipe is proof that less is more when it comes to ingredients.
The best thing about these pancakes is that they are a blank canvas. You can add just about anything you want to them. Get creative!
They’re perfect with warm maple syrup. But, I also love to spread my Strawberry Chia Jam between the layers and then top with a little syrup. Absolutely delicious!
Some of our favorite add-ins are non-dairy chocolate chips, strawberries, raspberries, or blueberries. And, then top them with walnuts and sliced bananas. Starting to get the picture?
How Do You Make Fluffy Vegan Pancakes?
This recipe is so simple and the perfect example of “less is more.”
All you need is 1 bowl and 7 simple ingredients.
- Organic unbleached flour (you may also use whole wheat pastry flour, whole wheat flour or white whole wheat flour)
- Your preferred dry sweetener (organic cane sugar, maple sugar, or date sugar) But, you can omit this if you prefer.
- Baking powder
- Just a pinch of salt
- Unsweetened almond milk or soy milk if you prefer
- Apple Cider Vinegar
- Vanilla extract
Start out by adding the organic unbleached flour, dried sweetener, baking powder, and salt to a mixing bowl. Whisk all the ingredients together until they are well combined.
Add the almond milk, apple cider vinegar, and vanilla to a large measuring cup or small bowl. Whisk everything together and let it sit for a couple of minutes. The vinegar will create vegan buttermilk which helps the pancakes get fluffy.
Once your vegan buttermilk is ready, make a well in the center of the dry ingredients and add your wet mixture. Whisk everything together until the batter is smooth, but don’t overmix.
Now, let the batter sit for at least 5 minutes to give the baking powder time to work. This is when the magic happens. It’s how you make vegan pancakes fluffy.
Once the batter is ready, spoon the desired amount of batter onto your cooking surface. Most people use ¼ cup of batter, but I like using ½ cup because I want BIG pancakes. You can make 8 large pancakes or 12-16 smaller ones.
Let the first pancake/pancakes cook for about 5 minutes. (For some reason, in my experience, it takes that first one a little longer to cook) Once the top starts to bubble up and the edges brown just a bit, flip it and finish cooking.
That’s it! The best Fluffy Vegan Pancakes!
What To Serve With Easy Vegan Pancakes
You can create an amazing breakfast with these pancakes with a few other of my recipes. Yes, they are perfect by themselves but try some of these additions to create a Saturday morning feast no one will soon forget.
- Tofu Breakfast Scramble
- Vegan Breakfast Sausage Patties
- Smoky Maple Tempeh Bacon
- Vegan Chocolate Gravy
Tips For Making The Best Fluffy Vegan Pancakes
Yes, ingredients matter when it comes to making delicious Fluffy Vegan Pancakes from scratch. But, procedure and equipment are also important.
- Use a good nonstick frying pan or griddle. Very important! But, you don’t have to break the bank. My personal favorite is Ballarini nonstick pans. I use them all the time. And, they’re what I used to make the pancakes you see in the photos. NO OIL or SPRAY and the pancakes don’t stick. They’re amazing!
- NO HIGH HEAT! This is one of the most common pancake mistakes people make. Set your pan on medium heat and allow it to completely heat up before making the pancakes.
- Don’t overmix your batter! Whisk it until it’s smooth then stop. And, if there are a few lumps, that’s ok. Too much mixing will cause the pancakes to come out flat and firm. (that’s what she said)
- Let the first pancake or pancakes you pour cook for at least 5-6 minutes. You want to see a few bubbles start to appear on top and the edges to look a little cooked. Then, flip and let the pancake finish cooking.
- Finally, let the batter sit for at least 5 minutes after mixing! Because we are not using oil or eggs it’s important to allow the baking powder to do its job. This is how you get delicious Fluffy Vegan Pancakes.
You will LOVE these Fluffy Vegan Pancakes! They are…
- Light
- Fluffy
- Easy to make
- So satisfying
- Healthy
- Versatile
- Absolutely delicious!
More Delicious Easy Vegan Pancake Recipes
- Vegan Blueberry Pancakes
- Five Ingredient Easy Vegan Pancakes
- Vegan Peanut Butter Pancakes
- Vegan Pumpkin Pie Pancakes
If you make this recipe be sure and let me know. Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!
Fluffy Vegan Pancakes
- Total Time25 minutes
- Yield8 pancakes 1x
- DietVegan
This is the Best Fluffy Vegan Pancakes recipe! These easy vegan pancakes are made with just 7 simple ingredients, completely plant-based, and melt-in-your-mouth delicious. Saturday mornings never tasted so good.
Ingredients
Dry Ingredients
- 2 cups organic unbleached flour (you may also use whole wheat pastry flour, whole wheat flour or white whole wheat flour)
- 3 Tbsp dry sweetener (organic cane sugar, maple sugar, or date sugar)
- 2 Tbsp baking powder (low-sodium if available)
- 1/2 tsp. of salt
Wet Ingredients
- 2 ¼ cups unsweetened almond milk
- 2 Tbsp apple cider vinegar
- 1 1/2 tsp. vanilla extract
Instructions
- Add all dry ingredients to a large mixing bowl and whisk together.
- Using a separate bowl or large measuring cup, combine the wet ingredients and whisk until everything is well combined.
- Form a small well in the center of the dry mix, pour in the wet mixture, and whisk until the batter is smooth but still has just a few lumps. Set the batter aside and let it sit for 5-10 minutes.
- While the batter is resting, preheat a nonstick skillet or griddle to medium heat. Pour ½ cup of the batter onto the cooking surface. Once the top of the pancake starts to bubble, flip with a spatula. Then, cook until the pancake is golden. Usually about 45 seconds to 1 minute depending on the cooking appliance.
- Serve with maple syrup and favorite toppings.
Notes
Whole Wheat Pastry Flour is my favorite if Organic Unbleached Flour is not available.
You may omit the dry sweetener if you prefer.
This recipe makes 8 large pancakes if you use ½ cup of batter. You will 12-16 smaller ones using ¼ cup of the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 284
- Sugar: 6.1 g
- Sodium: 392.5 mg
- Fat: 2.1 g
- Carbohydrates: 58.1 g
- Fiber: 1.8 g
- Protein: 7.2 g
- Cholesterol: 0 mg
- Prep Time: 10 mins.
- Cook Time: 15 mins.
- Category: Breakfast
- Cuisine: Vegan
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These pancakes really are so fluffy and fabulous! Thank you!
Hi Shane,
We have been vegans for umpteen years & WFPB no added oil for 4 years. Your recipes are always so good. We have been craving pancakes but most WFPB pancake recipes use oil and secondly I am over standing at the stove flipping pancakes & finally eating mine last!
I googled some baked pancake ideas & combined the how to instructions with your recipe! I made this recipe exactly as you wrote it, poured the batter into my parchment lined lasagne pan & baked it at 425 degrees for 15 minutes! It came out perfectly. I cut them into squares with fresh fruit & yogurt as toppings. I enjoyed eating at the table with everyone else for once. Big hit! Thank you for all your fantastic recipes.
Mary
Love this! Thanks for sharing.
Could these be made with oat milk? I’m allergic to almonds and not a fan of soy milk.
Absolutely! Cashew milk is great as well.
I made these this morning…Wow! They were just like you said, fluffy and delicious. Thank you Shane! I am so happy to have a healthy pancake recipe that doesn’t include coconut milk!
These were the best vegan pancakes we ever made! Doubled up the recipe and it made so many. Thanks so much, it’s the only recipe I will use for pancakes from now on.
Thank you so much!
Can’t wait to make these. How many servings will it make?
You should get about 6-8 pancakes using 1/4 cup – 1/3 cup of batter per pancake.
I usually just toss together general pancake ingredients, but this recipe is a keeper! I really like how they came out with the date powder. Thanks!
Thank you, Rebecca!!!
So simple yet so delicious. I made these yesterday for a friend I cook for & she later texted me a photo of her empty dish which also had your tempeh bacon w/ the pancakes & fruit. It looked like there was 1 itty bitty crumb on her dish. She said I am the best wife ever, haha! I enjoyed the sampling I had but before I could sit down & eat a couple w/ syrup & berries, my husband ate the small batch I kept for us. Now, I’m making them again for the family of 6 I cook for & am going to make sure I get some this time! I saw some comments where some folks had issues w/ sticking & too thick of batter. Mine came out picture perfect! Thank you! 🙂
Unbelievable! My (non-vegan) family wanted pancakes for dinner and I was feeling left out of the goodness until I made these. Best pancakes I’ve ever had!
I have been wanting pancakes for days (ok weeks) and didn’t want to use the whole wheat recipe I have used in the past. I made your recipe tonight I’ll be keeping this onefor dinner and they were great. Thanks for doing all the trial and errors for us. 🙂
Chris, thank you so much! (we love them for dinner too)
Shane,
I do appreciate your reaching out. So, out of curiosity, what do I do to ensure a non-stick experience? Preheat a naked pan before pouring batter into it or do you use something to keep from having a mess?
By the way, thank you for the recommendation.
All the bestest
Ken
Hi, Ken! Be sure and let the pan completely heat before using. I always tend to let it heat a bit longer than usual to ensure it’s ready. A decent nonstick pan is essential too. But, it doesn’t have to be expensive either (see my recommendation above). Hope this helps.
Shane,
I have referred your site to others who have transitioned to plant-based eating. Your recipes are easy, minimal-ingredients, oil-free, and just-way-cool. We are 50/50 raw foodist/vegans.
At any rate, in trying to make these, we ran into a snag. Too thick so we added more liquid. Either way, they stuck horribly to the non-stick pan (we’ve Caraway). We don’t use oils in our recipes, but that also includes not using oils as a lubricant for the pan. Did not have a chance to truly enjoy the pancakes yet. Any suggestions for a non-stick experience to be able to enjoy these pancakes?
Hi, Ken! Sorry I’m just now getting back to you and sorry to hear about the pancakes. The batter will feel a bit thick but that’s ok. As far as pan, Ballarini are my absolute favorite. Here’s a link: https://amzn.to/2Mh7PDc
So easy and delicious! My 3 year old granddaughter and I had a great time making them together this morning. Creating another tradition! Thanks for another tasty and healthy recipe.
Comments like this make my heart happy:) Blessings.
Hey Shane, these pancakes were awesome! So fluffy and light. My husband and grandkids loved them. You’ve done it again! Thank you!!
OMG These pancakes are amazing and I’m NOT Vegan .
I was asking Google if by chance I could make Buttermilk with almond milk instead of 2%/3%. I just drink Almond milk and there was now regular milk to make my normal Buttermilk pancakes.
Low and behold buttermilk can be made with almond milk. I was shocked! Then it lead me to your Buttermilk almond recipe. Then your recipe popped up “Best Vegan Pancake recipe.” So I found this. So easy to make and so delicious, light, fluffy. I added coconut palm sugar.
Just incredible.
Thank you so much! It was meant to be:)
Hi Shane,
I know you listed several types of flour, and others have mentioned a few more, but I didn’t see, or maybe just missed it, Spelt Flour…would this work as well? And would I use the same amount as the recipe is written? I can’t wait to try these after all the great reviews! I am one of those who has never had great luck with pancakes, standard or plant based haha, but would love to conquer this issue! Hopefully this will be the magic recipe for me and my quest will be over!
Thanks so much!
Hi, Luci! Thanks for reaching out. Yes, spelt flour will work but keep in mind it’s fairly dense. So, after you mix the batter let it sit for a few minutes. Good luck and I hope you enjoy the pancakes:)
FINALLY! I’ve tried a variety of vegan pancakes since we started eating all vegan and I must say this recipe is by far THE BEST!
I cannot thank you enough.
Wow, thanks, Jewell! If you wouldn’t mind giving it a “star rating” I’d really appreciate it. It helps with the Google:) Blessings.
I made these this morning and they were so good!!! I used white whole wheat flour and coconut sugar. Delicious!!
Thanks for another great recipe Shane!
My family’s new favorite! They’ve turned out perfect every time- even at high altitude (6,000). Thanks for the great recipe.
Awesome!
My Father-in-Law and Hubby enjoyed their Father’s Day brunch – these are our favorite pancakes! Went great with the tofu scramble which we thoroughly enjoyed as well! Happy Father’s Day to you and all the father figures in your life!
For texture and nonstick: A+++
But mine did taste quite baking sodaish. I am fairly new to WFPB cooking and I’m still learning what can be substituted and what cannot in a recipe. I used unsweetened coconut milk since that is what I had open. I did use regular baking soda because I had no idea that they made low sodium baking soda (wow, so much to learn!) Date sugar and whole wheat flour. Everything else was the same as your recipe. Do you think the whole wheat flour and the coconut milk are what contributed to the predominance of the baking soda taste? I will continue to experiment with this recipe because it is the first one that did not stick to my nonstick pans but I’d appreciate your input!
Also, I like to add things to my pancakes to bump up the nutritional value. Spinach, canned pumpkin, and flaxseed are common. Do you have a standard rule for adjusting for the addition of wet ingredients like canned pumpkin, or dry like ground flaxseed?
Thank you!
Hi, Leigh Anna! Thanks for reaching out and glad the pancakes worked out. I do know that whole wheat flour can sometimes be a little more “bitter” and that could contribute, but you can try reducing the baking a bit as well. When it comes to pancakes everything there is no “standard” rule. LOL! But, my Blueberry Pancake Recipe is a good road map to follow: https://shaneandsimple.com/vegan-blueberry-pancakes/ and I have a few more on the site as well. I hope this helps. And, thanks again!
Super. Thank you for your feedback, Shane.
Leigh Ann
The recipe calls for Baking Powder, not Soda. They are not interchangeable
Yes, use baking powder not baking soda.
Holy moly! These are simply amazing! I am horrible at making thick and fluffy pancakes ( also, horrible at leaving reviews but I just HAD to let you and others know how delicious these are). I have tried so many different recipes, claiming how great they were, but this recipe is the ONLY one I will ever make again! Thank you for sharing this truly simple and delicious recipe with us. I spread apricot preserves on mine, didn’t miss the butter and didn’t need syrup even. I put 2 on my plate and realize now, as I happily sit here with my pancake food baby, 1 would have been more than sufficient. They are very hearty and filling. Again, thank you so much for sharing this recipe!
Christina
Thank you!
Made these this morning, the flavor was very good, but they were way too thin, almost like crepe. I was wondering if it was because I subbed with whole grain pastry flour? I know I wasn’t off on the measurements, does the WG Pastry flour sub perfectly for AP flour?
Whole grain will not rise as well as organic unbleached flour. Unbleached flour is a harder flour which is what helps it rise.
These are the most amazing and delicious vegan pancakes ever! Seriously! My husband and I both said it tastes like French Toast and Bread Pudding combo! Thank you!!
Wow! Thank you so much!!!
Love these!! Thanks Shane! We are recently WFPB, I used whole wheat flour and added dairy free chocolate chips. They were AMAZING!
Thank you so much, Shannon!
Could I use oatflour (grinded oats) ?
I like oat flour. But, do try and grind it as fine as you can. But, yes, it will work.
This was perfect along with your Tofu Scramble for our family’s “Happy Resurrection Day” breakfast! Even my father in law – who was very skeptical about all this non-meat stuff truly enjoyed it all! Thanks and Happy Easter!
Thank you, Emily! And, hope you all had a great Resurrection Day! Blessings.
Definitely going to indulge and try these! Can the extra batter be refrigerated? If so how long?
Hi, Melody. The batter should be good for a couple of days. Enjoy.
I am just loving all of your recipes! This pancake recipe is no exception. The tips to let the mix rest was great. I was thinking that it was a lot of baking powder, but Shane wouldn’t steer me wrong. They were fluffy and delicious. I’m going to freeze a batch to have on hand. Thank you 😊
Thank you so much, Denise! I’m so glad you enjoyed the pancakes.
Wow, these are excellent! My husband said, “that Shane sure has good recipes!” lol I used 3 Tbls. of organic sugar and will try 2 next time. So fluffy, so tasty! Thank you, Shane.
That’s awesome, Linda! Thank you for sharing.
We had all the ingredients on hand and I finally got around to making these tonight. I also made your strawberry jam; such GREAT recipes. Thank you so much for sharing these. I used whole wheat pastry flour and they were the fluffiest pancakes I’ve ever made…the jam is a new favorite!
Jill, that is so great! I really appreciate it and so glad you enjoyed both recipes.
I love your recipes! Can’t wait to try these pancakes with GF flour, and I was wondering – have you or has anyone tried with buckwheat flour? Thanks for these great recipes, and keep them coming!!
Thank you! I don’t often use buckwheat flour because it’s not my favorite. But, I say try it.
My kids absolutely LOVED these!
So great! Made this for hubby’s birthday weekend this weekend and we both found a new fav pancake recipe! Also going to try the “Redneck Pad Thai”, lol!
Thank you so much, Emily! Tell him “Happy Birthday” 🙂
Absolutely!
These are fantastic! I currently have 8 more on the griddle as I type. 🙂 I used some flour I had sprouted and ground up. They are SO good! I’m batch cooking them for the next few days and the kids will be able to grab a healthy quick breakfast. Thanks so much for posting this! 😀
Thank you so much, Karen!
Needed comfort food last night. Made these for dinner and added Mini chocolate chips and blueberries. Very delish!!!! Heated up the leftovers for breakfast this morning. Wonderful!
Thank you, Shane.
Awesome, Lucille! Love the additions. Blessings.
I have tried at least 20 plus different pancake recipes for Plant Based no oils… and subbing bananas or applesauce or flax eggs… Shane you have nailed it completely with these. They are incredible and delicious and EASY to make. Coming from a baking German family all my life, the first thing I made at age 3 was pancakes (Separating eggs and beating whites to fold back in… German Pancakes) Thank you for this recipe on Fat Tuesday… we had them this morning and I cannot say enough good things about them. I served them with Strawberries and Blueberries and only a small TBL of Maple Syrup. YUM!!!
Thank you so much, Laurie!
Made these today and they came out perfect! Will definitely be on our once a week rotation!
Amy, that’s awesome! Thanks for reaching out and glad you liked them.
Can I use cashew milk instead of almond milk??
Absolutely!
Really, really good. I made the pancakes with freshly ground whole wheat flour, topped them with some wild blueberries and served with warm maple syrup. Dee-licious!! Thank you for another great recipe!
Wow, that sounds like a dream:) Thank you for sharing. Blessings.
Can these be made with a gf flour?
Sure thing. I would use Bob’s Red Mill or Gluten-free oat flour. Should work out fine. Good luck!
We’ve already made them a couple of times and perfect every time! Absolutely amazing!!! Light, fluffy, and mouth-watering…just like in the post:) Thanks!
That’s awesome, Mike! Sorry I’m a little late in responding. Blessings.
These didn’t turn out for us. Brown on the outside but still gooey inside. Cooked on medium for about 4 minutes on each side. Any suggestions?
Hi, Jen! Really sorry to hear that. Let’s investigate a bit. 1) Is your pan or griddle in good shape 2) Try reducing the heat to low-medium because many appliances can differ, sadly 3) Does the batter feel too thick? If so, add 2-3 Tbsp of milk to thin it out just a bit.
Get back to me and let me know. We got this:)
Thanks for the tips! These turned out much better today. The first time the batter was really thick, so added more milk today.
Great! I always find it interesting how things like this differ for each individual. I spend so much time testing recipes over and over and over until I feel it’s just right. But, without fail, it just doesn’t work “as is” for some. I’ve heard geographic location, blah, blah, blah. Who knows? But, I’m glad they were better this time around. Please don’t hesitate to reach out with any questions or comments.
I would check what Shane said. We’ve already made them a couple of times and they came out perfect every time.