A vegan pancakes recipe that’s actually fluffy, simple, and full of flavor must be known to everyone. If you are the one who doesn’t know it already, we have got it for you in this detailed guide. Pancakes are a classic comfort food, and our version is totally dairy-free, egg-free, and made from scratch using your daily pantry.
A newbie to plant-based cooking or even a seasoned pro will love this guide as it will show you how to make pancakes that are light, soft, and satisfying.
Therefore, you can happily forget thin, rubbery pancakes. These are thick, airy, and cook up golden every time. No mystery here, just smart tips and a tested homemade pancake recipe.
Why Vegan Pancakes Are a Must-Have
For many, pancakes from scratch are more than just a weekend treat. They’re a lifeline on busy mornings or a cozy brunch centerpiece. And going vegan doesn’t mean giving that up. In fact, with the right combination of ingredients, your stack can be just as good, if not better, than traditional ones.
This vegan pancakes recipe skips dairy and eggs but keeps everything you love: the fluffy rise, the gentle crisp at the edges, and the warm, pillowy inside. Best of all, it comes together in about 30 minutes, start to finish.
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Ingredients You’ll Need
You only need 9 simple ingredients, all easy to find and likely already in your kitchen.
- Flour (1+1/2 cups). Regular all-purpose flour gives the best rise. Gluten-free? No problem (see substitutions below).
- Baking powder (1 tablespoon). This is your lift-off. It gives your pancakes height and airiness.
- Salt (1/2 teaspoon). A pinch enhances all the other flavors.
- Granulated sugar (2 tablespoons). Just enough to sweeten things up.
- Dairy-free milk (1 cup). The dairy free milk i.e, Soy, almond, oat, or coconut, all work. We’ll combine it with vinegar to mimic buttermilk.
- Apple cider vinegar (1 tablespoon). Mixed with plant milk to create that tangy buttermilk effect.
- Flax egg (1 tbsp ground flax + 2.5 tbsp water). Ground flaxseed plus water = an ideal egg substitute. It binds the batter and improves texture.
- Oil (2 tablespoons). Adds moisture and richness. Use vegetable oil, canola, or melted vegan butter.
- Vanilla extract. Optional, but it adds that cozy breakfast flavor.
Optional Toppings
- Fresh fruit like strawberries or bananas
- Dairy-free chocolate chips
- Maple syrup
- Vegan butter
Substitutions and Variations
Want to mix things up? Here’s how:
- Flour: Use a 1:1 gluten-free blend to make gluten free pancakes. Bob’s Red Mill works well.
- Sugar: Sub with brown sugar, coconut sugar, or granulated date sugar.
- Flax egg: Try ¼ cup of mashed banana, applesauce, pumpkin puree, or unsweetened yogurt.
- Oil: Go oil-free by adding more plant milk, or use melted coconut oil, avocado oil, or vegan butter.
Learn More: Comforting Vegan White Bean Soup Recipes for Cozy Meals
Step-by-Step: How to Make Homemade Pancakes
This is where most people go wrong. Making fluffy vegan pancakes isn’t hard, but you have to follow the steps carefully.
1. Mix Wet and Dry Ingredients Separately
Don’t skip this. Whisk your dry ingredients (flour, baking powder, salt, sugar) in one bowl. In another, mix your wet ingredients (milk, vinegar, flax egg, vanilla, oil).
2. Combine Gently
Pour wet into dry. Stir slowly with a spoon or spatula. It’s okay if there are lumps. Do not over-mix, otherwise it can result in tough pancakes. You want a few streaks of flour left.
3. Let the Batter Rest
Let it sit for 5–10 minutes. This activates the leavening agents and makes the batter more airy.
4. Cook Low and Slow
Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with vegan butter or oil. Scoop ⅓ cup of batter for each pancake.
When bubbles form on top and the edges look dry, flip. Cook the other side until golden, 1–2 minutes.
Check this out: Hearty Vegetarian Lentil Recipes with Red and Green Lentils
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 380 kcal |
| Carbohydrates | 60 g |
| Protein | 9 g |
| Fat | 12 g |
| Saturated Fat | 1 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 434 mg |
| Potassium | 582 mg |
| Calcium | 293 mg |
| Iron | 4 mg |
| Vitamin A | 309 IU |
| Vitamin C | 6 mg |
Tips for the Best Vegan Pancakes
- Don’t rush. Let your batter rest. Let your pan heat evenly.
- Measure carefully. Precision matters.
- Mix in two bowls. It makes a difference.
- Go low on heat. High heat burns the outside before the inside cooks.
- Lumps are okay. Overmixing destroys fluffiness.
These aren’t just tips, they’re your ticket to pancake success.
How to Make Banana Pancakes (Vegan Style)
Want to turn this into a banana pancake recipe? Easy.
Replace the flax egg with ¼ cup of mashed ripe banana. The rest of the recipe stays the same. You’ll get a subtle banana flavor and a slightly denser, moist texture. Add cinnamon or nutmeg for extra warmth.
Making Gluten Free Pancakes
If you need gluten free pancakes, swap the flour for a 1:1 gluten-free baking blend. Look for ones with xanthan gum already included, which helps bind the batter. Let the batter sit longer (around 15 minutes) to allow the mix to hydrate.
Pancake Variations You’ll Love
- Chocolate Chip Pancakes: Fold 1 cup of dairy-free chocolate chips into the batter.
- Blueberry Pancakes: Add fresh or frozen blueberries right before cooking.
- Pumpkin Spice Pancakes: Replace flax egg with pumpkin puree and mix in cinnamon and nutmeg.
Each version sticks to the core homemade pancake recipe but adds a unique twist.
How to Store and Reheat
Made too many? No problem.
- Store in the fridge (in an airtight container) for up to 5 days.
- Freeze in layers with parchment between each pancake. Reheat in the toaster, oven, or microwave.
You’ve now got healthy pancake recipes ready anytime.
Are vegan pancakes healthier than regular pancakes?
They can be! Vegan pancakes skip cholesterol-laden eggs and dairy, and often rely on whole ingredients like flaxseed, bananas, or whole grain flours. With the right ingredients, they’re lower in saturated fat and higher in fiber, making them a heart-friendly option compared to traditional recipes.
Why This Vegan Pancake Recipe Works
This isn’t just another vegan breakfast. This is comfort food that checks every box:
- No dairy or eggs
- 100% plant-based
- Fluffy and flavorful
- Quick and easy
- Pantry ingredients
- Customizable for allergies or preferences
There’s real food science behind why this works. The vinegar and plant milk combo mimics the acidity of buttermilk, which reacts with baking powder to create those essential air bubbles. Meanwhile, flaxseed forms a gel-like structure that holds everything together, much like egg proteins would.
Ultimately…
You don’t have to settle for flat, chewy vegan pancakes anymore. With this simple vegan pancakes recipe, you’ll be flipping stacks that are golden, fluffy, and totally satisfying. Best of all, you don’t need fancy tools or hard-to-find ingredients.
So next time you’re wondering how to make pancakes from scratch, or even how to make banana pancakes for Sunday brunch, come back to this guide.
Because now you know exactly how to make homemade pancakes that everyone will love, no matter their dietary needs.
