Vegan Pancakes are the breakfast that Lucia started making after her granddaughter came to stay for the summer and announced very firmly that she no longer ate eggs or dairy and would very much like pancakes anyway. Lucia, who has always believed that a good cook adapts to whoever is at the table, went straight to the kitchen and began experimenting. What she discovered was that a generous amount of baking powder, good oat milk, melted vegan butter, and a teaspoon of vanilla produce a pancake so thick and so completely fluffy and so genuinely satisfying that nobody at the table, vegan or not, could identify any difference from a traditional pancake.
Vegan Pancakes are the plant-based breakfast that tastes like the most classic and completely perfect pancake without a single egg or drop of dairy anywhere in the recipe. Thick fluffy pancakes made from all-purpose flour, a generous tablespoon of aluminum-free baking powder, plain unsweetened non-dairy milk, melted vegan butter, and vanilla folded together gently into a batter that gets beautifully puffy in the bowl before it even hits the pan. Ready in twenty minutes and genuinely extraordinary for everyone at the table. Come follow us on Pinterest where we share beautiful breakfast recipes and easy plant-based morning favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Vegan Pancakes Recipe
This Vegan Pancakes recipe is the plant-based breakfast that proves definitively that eggs are not required for a fluffy and tender and completely satisfying pancake. The fluffiness in this recipe comes entirely from a generous tablespoon of baking powder which is three to four times the quantity used in most standard pancake recipes. This larger quantity of baking powder produces enough leavening activity to create an extraordinarily fluffy rise without any eggs to contribute structural support. The batter visibly puffs and expands in the bowl within a few minutes of mixing which is a completely satisfying thing to watch.
The vanilla extract is the ingredient that Lucia considers absolutely non-negotiable in this specific recipe. Because the batter is lower in sugar than most conventional pancake recipes, the assumption being that everyone will pour maple syrup over the finished stack, the vanilla is the flavor element that makes the pancake batter taste genuinely good rather than simply neutral. It adds a warmth and fragrance that lifts the entire breakfast. Our Vegan Lemon Blueberry Cupcakes make a beautifully bright and completely plant-based companion treat for a complete and vibrant vegan brunch spread alongside these pancakes.
Ingredients Needed for This Vegan Pancakes Recipe
- 1 cup All-Purpose Flour
- 1 tbsp Aluminum-Free Baking Powder
- ¼ tsp Salt
- 1 cup Plain Unsweetened Non-Dairy Milk (oat milk preferred)
- 2 tbsp Vegan Butter, melted
- 1½ tsp Pure Vanilla Extract
- Vegan Butter for the pan (optional, for crispy edges)
How to Make This Vegan Pancakes Recipe
In a large bowl, stir together the flour, baking powder, and salt until fully combined. Add the non-dairy milk, melted vegan butter, and vanilla extract directly to the dry ingredients in the same bowl and stir until just incorporated, cara mia. As with all pancake batters, the most important instruction here is to stop mixing as soon as the wet and dry ingredients are just combined. Some small lumps of flour in the batter are completely fine and actually preferable to a perfectly smooth batter that has been over-stirred. Overmixing is the most common reason for dense and flat pancakes and this recipe is not exempt from that principle.
Allow the batter to sit undisturbed for 2 to 3 minutes after mixing. During this time the baking powder will begin to activate and the batter will visibly puff and increase in volume slightly. This is exactly what should happen and the visual confirmation that the leavening is active and the pancakes will be fluffy.
Heat a non-stick pan over medium heat. If you want crispy edges on your pancakes, add a teaspoon or two of vegan butter to the pan and allow it to melt and coat the surface. Without the added butter the pancakes will still cook beautifully but the edges will be softer rather than slightly crisp.
Scoop approximately one quarter cup of batter per pancake into the pan. Cook for 3 to 4 minutes until the top of the pancake starts to develop bubbles and the bottom is a deep golden brown. Flip once with a wide confident spatula and cook on the second side for 1 to 2 minutes until that side is also golden and the center springs back when gently pressed. Flip only once. Flipping multiple times deflates the rise and produces a denser and less fluffy finished pancake. Repeat with remaining batter, wiping the pan and adding fresh butter between batches if needed.
Serve immediately with maple syrup and your favorite toppings.
How to Serve This Vegan Pancakes Recipe
Serve these pancakes stacked high with a generous drizzle of maple syrup and a pat of vegan butter melting over the top. Fresh blueberries, sliced strawberries, or banana slices scattered over and around the stack add beautiful color and fresh fruit flavor that makes the presentation look completely stunning.
For a completely plant-based weekend brunch table, serve alongside fresh fruit salad, a pot of good coffee, and a pitcher of fresh orange juice for a spread that is both beautiful and completely satisfying. Our Vegan Pink Pasta makes a wonderfully unexpected and creative companion for a complete plant-based meal spread that covers every hour of the day beautifully.
How to Store This Vegan Pancakes Recipe
Store leftover cooled vegan pancakes in an airtight container or zip-lock bag in the refrigerator for up to 2 to 3 days. Reheat in the microwave in 30-second intervals or in the toaster for a slightly crispier result.
To freeze, place cooled pancakes in a zip-lock bag or airtight container with parchment paper between layers to prevent sticking and freeze for up to 2 months. Reheat from frozen in the microwave or toaster whenever needed. These vegan pancakes freeze and reheat particularly well because the absence of egg means there is no egg protein to become rubbery during reheating.
Tips to Make This Vegan Pancakes Recipe
Do not overmix the batter. This instruction appears in every pancake recipe and it applies with equal force to vegan pancakes. Mix only until the flour is just incorporated with some lumps remaining and then stop completely. A few visible flour lumps in the batter will incorporate themselves during the brief resting period and the cooking process without any additional stirring needed.
If the batter seems very thick and does not pour easily from the spoon or ladle into the pan, add one to two tablespoons of additional non-dairy milk and stir very gently to thin slightly. The correct consistency is a batter that pours in a slow and steady stream from the ladle rather than dropping in a solid mass.
Helpful Notes for This Vegan Pancakes Recipe
Always use baking powder and not baking soda in this recipe. Baking soda requires an acid to activate it and this batter does not contain an acidic ingredient. Baking powder contains its own acid component and activates with moisture and heat alone without requiring any additional acidic ingredient. Using baking soda instead of baking powder in this recipe will produce flat and dense pancakes with an unpleasant soapy aftertaste.
Oat milk is the preferred non-dairy milk for this recipe because its neutral and slightly creamy flavor is the most similar to whole dairy milk and produces the most naturally flavored and rich finished pancake. Almond milk and soy milk both also work very well. Coconut milk from a carton rather than a can adds a very subtle tropical note that is pleasant but slightly more distinctive. Use whichever non-dairy milk you have available and enjoy most.
Variation of This Vegan Pancakes Recipe
Maria made a version adding half a cup of fresh blueberries to the batter for vegan blueberry pancakes that were completely beautiful and deeply delicious with the warm blueberry bursts against the fluffy plant-based batter. Teresa tried adding half a teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warmly spiced vegan pancake that smelled like the most wonderful autumn morning and was genuinely extraordinary.
For a banana version, mash one very ripe banana into the wet ingredients before combining with the dry for a naturally sweetened and fragrant banana vegan pancake that requires even less maple syrup than the original. Adding a quarter cup of chocolate chips folded through the finished batter produces vegan chocolate chip pancakes that are completely extraordinary and completely plant-based. Our Vegan Pistachio Rose Mini Cupcakes make a beautifully elegant and completely plant-based companion treat for a complete and charming vegan brunch spread.
FAQs About This Vegan Pancakes Recipe
What is the best non-dairy milk for vegan pancakes?
Plain unsweetened oat milk produces the most neutral and creamy flavor and is the preferred choice for this recipe. Soy milk is an equally good option and produces a slightly more protein-rich batter. Almond milk works but is thinner and produces a slightly lighter and less rich pancake. Avoid sweetened or flavored varieties of non-dairy milk as they add unwanted sweetness and flavor to the batter.
Why do my vegan pancakes always come out flat?
The most common causes are expired baking powder, overmixed batter, or a batter that is too thin. Always check that your baking powder is fresh by dropping a teaspoon into hot water and watching for vigorous bubbling. Mix the batter only until just combined. And if the batter looks very thin and watery, add one to two tablespoons of additional flour and allow to rest for 5 minutes before cooking.
Can I add chocolate chips or fruit to this vegan pancake batter?
Yes absolutely. Approximately half a cup of fresh blueberries, raspberries, strawberries, or chocolate chips can be folded gently into the finished batter with two or three strokes before cooking. Fresh fruit is preferred over frozen for these pancakes as the frozen fruit releases additional moisture that can make the batter too thin. If using frozen fruit, add directly from frozen and minimize stirring to prevent color bleeding into the batter.
Conclusion
These Vegan Pancakes are the plant-based breakfast that proves once and for all that the most fluffy and delicious morning stack does not require a single egg or a single drop of dairy to be genuinely extraordinary. Light, fluffy, completely satisfying, and beautiful on every table regardless of what the people sitting around it choose to eat. We hope they bring the same warm and joyful morning energy to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Vegan Pancakes The Most Fluffy and Easy Plant Based Breakfast You Will Ever Make
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
Description
The most fluffy and easy Vegan Pancakes made with all-purpose flour a generous tablespoon of baking powder plain unsweetened non-dairy milk melted vegan butter and vanilla. A completely plant-based egg-free and dairy-free breakfast pancake recipe that is thick fluffy and deeply satisfying ready in just 20 minutes.
Ingredients
1 cup All-Purpose Flour
1 tbsp Aluminum-Free Baking Powder
1/4 tsp Salt
1 cup Plain Unsweetened Non-Dairy Milk oat milk preferred
2 tbsp Vegan Butter melted
1 1/2 tsp Pure Vanilla Extract
Vegan Butter for the pan optional for crispy edges
Instructions
1. Stir flour, baking powder, and salt together in a large bowl until combined.
2. Add non-dairy milk, melted vegan butter, and vanilla directly to the dry ingredients.
3. Stir until just incorporated. Some lumps are fine. Do not overmix.
4. Let batter rest 2 to 3 minutes. It will visibly puff from the baking powder activating.
5. Heat a non-stick pan over medium heat.
6. Add a teaspoon of vegan butter to the pan if crispy edges are desired.
7. Scoop 1/4 cup batter per pancake into the pan.
8. Cook 3 to 4 minutes until bubbles form on the surface and the bottom is golden brown.
9. Flip once. Cook 1 to 2 minutes until second side is golden and center springs back when pressed.
10. Repeat with remaining batter wiping pan between batches.
11. Serve immediately with maple syrup and fresh fruit.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 172
- Sugar: 1g
- Sodium: 107mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan pancakes, fluffy vegan pancakes, easy vegan breakfast pancakes, plant based pancake recipe
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