How to make the best fluffy vegan pancakes, with just a few basic ingredients and endless flavor possibilities!
Easy Healthy Vegan Pancakes
If you like soft and fluffy diner-style pancakes, this is the recipe to try.
It yields super thick and buttery pancakes, with no flax seeds, no Bisquick or expensive commercial egg replacer, and no crazy ingredients required.
In fact, you might already have everything in your kitchen pantry needed to make these pancakes right now!
You may also like this Vegan Cheesecake – NO Cashews
How To Make Pancakes Without Eggs
The simple secret trick? Just add a little vinegar to your pancake batter!
Seriously, that’s all there is to it. No need for flax eggs or applesauce. Vinegar will react with the baking soda, making the pancake batter bubble up and causing the pancakes to rise as they cook.
Even if you’re not a vegan or vegetarian, this is a fantastic recipe to keep on hand for any time you may run out of eggs or buttermilk.
If you’ve ever tried a vegan pancake recipe that turned out flat, gummy, or disappointingly unlike the soft and fluffy homemade pancakes you remember from your childhood, this recipe will completely change your idea of vegan pancakes.
Because they’re made with simple basic ingredients, non vegans love these breakfast pancakes too. They taste like regular pancakes because they ARE regular pancakes. It’s like having vegan IHOP pancakes right in your kitchen.
Also try these Vegan Brownies
Vegan Pancake Recipes – 5 Ways
Chocolate Chip Pancakes – obviously I’m partial to this one.
Strawberry jam and Coconut Whipped Cream – it tastes like eating homemade strawberry shortcake for breakfast!
For vegan blueberry pancakes, press a few berries into each pancake right after they go on the skillet. Top with pure maple syrup or powdered sugar if desired.
Or replace 1/4 cup of the milk with mashed banana, for vegan banana pancakes.
And of course there’s always the classic pancake toppings: maple syrup and butter. Use your favorite vegan butter, or spread on some coconut butter or peanut butter.
Fluffy Vegan Pancake Ingredients
If you have flour, baking soda, vinegar, salt, and baking powder, you already have everything you need to make this easy pancake recipe.
Stir in the optional rolled oats to make vegan oatmeal pancakes, or use oat flour or gluten free all purpose to make gluten free pancakes.
I’ve not tried making them with buckwheat or whole wheat flour yet (and I don’t recommend using coconut flour), so please feel free to report back if you experiment!
I also have not tried making these with almond flour, but there is a low carb keto pancake recipe included in the recipe box below if you want keto vegan pancakes.
The recipe works with either milk of choice (such as almond, soy, or coconut) or water, and the sugar can be omitted if you want savory or sugar free pancakes.
For a healthy breakfast that tastes like a decadent dessert, try topping the egg free pancakes with a scoop of Banana Ice Cream!
How To Make Vegan Pancakes
Combine all of the dry ingredients in one bowl, and stir well. Mix in the liquid ingredients to achieve a pancake batter.
If you want extra fluffy pancakes, let the batter sit for about ten to fifteen minutes to thicken. This step is not required.
Depending on the flour you use, more liquid may be needed. Slowly add more until your desired pancake batter thickness is reached.
Grease a nonstick skillet or pancake griddle, and turn on the heat to medium.
You can test to see if the pan is hot by adding a drop of water. If the water sizzles, the pan is ready and you can start cooking your pancakes.
Drop small ladles of batter onto the skillet, and gently press down. Smaller pancakes will cook more evenly and avoid burnt edges with undercooked middles.
If adding fresh berries, chopped or sliced banana, or chocolate chips, sprinkle or press them into the pancakes at this time.
Flip the pancakes with a spatula when the edges begin to look dry. Cook for an additional minute or two before removing from the griddle. Re-grease the skillet after each set of pancakes to they won’t stick to the pan.
Note: You can also turn the pancakes into Vegan Waffles.
Dairy Free Pancake Storage Tips
To save time in the morning, you can make up the batter the night before if you wish and refrigerate the batter in a covered bowl.
If there are any leftover vegan pancakes, let them cool and then stack the pancakes in an airtight lidded container with a layer of wax paper or parchment paper between each pancake for three to four days.
Or freeze the pancakes for up to two months, once again with parchment or wax paper in between each layer to prevent the pancakes from sticking to each other.
Above – watch the vegan pancake recipe video
Vegan Pancakes
Ingredients
- 1 cup flour (or try these Flourless Pancakes)
- 6 tbsp rolled oats, or 1/4 cup additional flour
- 2 1/2 tsp baking powder, and 1/8 tsp baking soda
- scant 1/2 tsp salt
- 3/4 cup milk of choice or water, or more as needed
- 2 tsp white or cider vinegar
- 1 tbsp oil or nut butter, or omit for fat-free
- 1-2 tbsp sugar or sweetener of choice (can omit for savory)
Instructions
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The recipe works with spelt, white, gluten free all purpose, or oat flour. Feel free to experiment with other flours, and be sure to report back with results if you do!
To make the pancakes, stir dry ingredients in a bowl, then stir in remaining ingredients. For extra fluffy pancakes, let the batter sit 10 minutes to thicken. Or if thinner pancakes are desired, you can skip that step and add more liquid to thin out the batter. Some flours will need more water than others, so add more until you achieve a pancake batter. (If you accidentally add too much liquid and the batter gets too thin, cook them anyway and they become crepes!)
Grease a nonstick skillet well and heat on medium. When the pan is hot (test by adding a drop of water – the pan is ready if it sizzles), drop small ladles of batter and press down. Don’t make the pancakes too big, or they’ll be done on the edges before the centers cook. If desired, press a few berries or banana slices into each pancake, or sprinkle on some chocolate chips. Using a spatula, flip when edges begin to look dry. Let them cook for an additional minute or so before removing from the heat. Re-grease the skillet after each set of pancakes, to prevent sticking. To save time in the morning, you can make up the batter the night before if you wish and refrigerate in a covered bowl. Or leftover pancakes can be frozen to thaw and enjoy at another time.
Notes
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