There’s something undeniably comforting about a stack of golden, fluffy pancakes drizzled with syrup. But when you hear vegan pancakes, you might wonder: Can they really be just as good as the traditional kind?
The answer is a resounding yes! With a little kitchen science, a few plant-based swaps, and some tried-and-true techniques, you can make pancakes so airy and tender that nobody will guess they’re egg- and dairy-free.
This recipe is simple, customizable, and perfect for lazy weekends, family brunches, or even quick weekday breakfasts when you need a warm, satisfying start.
Why This Recipe Works
- Baking powder is the star. Without eggs, you need a lift, and baking powder provides the perfect rise.
- The right flour ratio. Too much flour makes pancakes heavy; too little, and they fall apart. This balance ensures soft, fluffy cakes.
- Plant-based milk keeps it light. Almond, oat, or soy milk adds moisture without weighing the batter down.
- Oil instead of butter. Coconut oil or vegan butter keeps them tender and moist while giving that rich flavor you expect in pancakes.
The best part? This recipe takes less than 20 minutes from start to finish.
Ingredients
(Makes about 6 medium pancakes, serves 2–3 people)
Dry Ingredients
- 1 cup (125 g) all-purpose flour — sifted for fluffier results
- 2 tablespoons sugar — white, cane, or coconut sugar for subtle sweetness
- 2 teaspoons baking powder — the key to a good rise
- Pinch of fine salt — balances the sweetness
Wet Ingredients
- 1 cup (240 ml) plant-based milk — almond, oat, soy, or your favorite
- 2 tablespoons melted coconut oil (or neutral oil / melted vegan butter)
- 1 teaspoon pure vanilla extract — adds depth of flavor
Optional Add-ins
- A handful of vegan chocolate chips
- Fresh blueberries or raspberries
- Chopped walnuts or pecans
- Dash of cinnamon or pumpkin spice
Topping Ideas
- Maple syrup (classic choice)
- Fresh berries and banana slices
- Peanut butter or almond butter drizzle
- Coconut whipped cream
- Toasted seeds, nuts, or shredded coconut
Step-by-Step Instructions
1. Prepare the dry mix
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This helps distribute the leavening agent evenly so each pancake rises beautifully.
2. Combine the wet mix
In a separate bowl or large measuring jug, whisk together the plant-based milk, melted oil, and vanilla extract until smooth.
3. Make the batter
Pour the wet mixture into the dry ingredients. Use a spatula or spoon to gently fold everything together until just combined.
⚠️ Pro tip: A few lumps in the batter are okay! Overmixing will make pancakes dense and chewy.
4. Rest the batter
Let the batter sit for 5–10 minutes. This step allows the baking powder to activate and creates extra-fluffy pancakes.
5. Cook the pancakes
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with oil or vegan butter.
- Pour about ¼ cup batter per pancake.
- Cook until bubbles form on the surface and the edges look set (2–3 minutes).
- Flip carefully with a spatula and cook another 1–2 minutes until golden brown.
6. Stack & serve
Transfer pancakes to a plate, stack them high, and serve warm with your favorite toppings.
Tips for Pancake Success
- Check your baking powder. If it’s old, pancakes won’t rise properly. Replace if over 6 months opened.
- Don’t rush the flip. Wait for bubbles and slightly dry edges before turning; otherwise, they might break apart.
- Control the heat. Medium is best. Too hot and the outside burns before the inside cooks; too low and they won’t rise properly.
- Keep warm in the oven. Place finished pancakes on a baking tray in a 100 °C / 210 °F oven while you cook the rest.
- Make them your own. Swap flour for whole wheat pastry flour for nuttier flavor, or use a gluten-free blend for a celiac-friendly version.
Variations to Try
- Chocolate Lover’s Dream: Stir in 2 tbsp cocoa powder + chocolate chips.
- Banana Pancakes: Mash half a ripe banana into the wet mix for natural sweetness.
- Blueberry Delight: Add fresh or frozen blueberries directly to the batter before cooking.
- Savory Pancakes: Skip the sugar and vanilla, add chopped herbs, scallions, and nutritional yeast. Perfect with avocado and hot sauce.
Storage & Meal Prep
- Fridge: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Layer pancakes with parchment paper and freeze in a bag or container for up to 2 months. Reheat in toaster or oven.
- Reheat: Toast for crisp edges or microwave for quick softness.
✨ With this recipe, you don’t need eggs or dairy to enjoy pancakes that are pillowy, golden, and irresistibly fluffy. Perfect for impressing brunch guests or treating yourself to a cozy morning.
