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Vegan Pancakes

How to make the best fluffy vegan pancakes, with just a few basic ingredients and endless flavor possibilities!

The Best Vegan Pancakes Recipe

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, no crazy ingredients required.

In fact, you might already have everything in your kitchen pantry to make these pancakes right now!

You May Also Like: Vegan Cheesecake – NO Cashews

Non Vegan Approved Pancakes

(Yes, really)

Even if you’re not a vegan or vegetarian, this is a fantastic recipe to keep on hand for any time you run out of eggs.

Because they’re made with simple basic ingredients, non vegans love these pancakes too. They taste like regular pancakes because they ARE regular pancakes. 

How Can You 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 batter bubble up and causing the pancakes to rise as they cook.

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.

Also Try These Vegan Brownies 

Vegan Pancake Recipes – 5 Ways

Chocolate Chip Pancakes – obviously I’m partial to this one

Coconut Whipped Cream and jam – it tastes like eating strawberry shortcake for breakfast!!

For vegan blueberry pancakes, press a few berries into each pancake right after they go on the skillet

Or replace 1/4 cup of the milk with mashed banana, for vegan banana pancakes

And of course there’s always the classic – maple syrup and butter. Use your favorite vegan butter, or spread on some coconut butter or peanut butter.

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!

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 dessert, try topping the pancakes with Banana Ice Cream!

Above – watch the video how to make vegan pancakes.

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Vegan Pancakes

The easy recipe for how to make the best vegan pancakes that non vegans love too!
5/5 (28)
Total Time 20 minutes
Yield 8 – 12 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
  • 1/2 cup milk of choice or water
  • 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

  • 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 as needed to thin out the 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.
    View Nutrition Facts

Notes

*If you’re a visual person, be sure to check out the video above showing how to make the pancakes. And if you’re looking for a low carb pancake recipe instead, be sure to try these Keto Pancakes.
 
 

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5/5 (28)

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Published on May 1, 2020

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17 Comments

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  1. Christina says

    Thank you for doing another pancake recipe! Your pancake recipes are the best and I look forward to trying this one. You mentioned that there’s an almond flour pancake recipe in the Hello Breakfast eBook. I have the eBook and don’t remember seeing the recipe there. Would you be able to send it to me?

  2. Carley says

    I have been craving fluffy pancakes lately and these have met that craving!
    Being in lockdown it’s harder to find a place that serves pancakes and these were perfect!
    When I made the batter originally it was way too thick and would have been more of the consistency of bread dough.
    I added more milk until I got the consistency I wanted.

    I used regular white all purpose flour, apple cider vinegar, coconut oil, and then added some vanilla.
    I waited a few minutes after mixing because I wanted extra fluffy pancakes.
    Oh my word! Delish and so fluffy!
    Thank you for a great recipe!

  3. Sarah says

    I also found that the batter was way too thick with only 1/2 cup of milk. (are you sure that is right??? I consulted other recipe books that I have, and they have at least as much liquid as flour…) I added more liquid – a mixture of milk and water – and got a somewhat pourable consistency. (with only 1/2 cup of milk, the batter was more like bread dough)

    They were delicious! I will have to try adding vanilla next time. We used a gluten-free flour mix, and they came out yummy!

    • Jason Sanford says

      Hmm, was it possibly the gf flour that needed more water? I think the amount of liquid just depends greatly on the type of flour being used as well as how thick you prefer your pancakes. Katie erred on the side of thicker batter so that no matter what flour is used, adding the 1/2 cup won’t make it too thin, because it’s harder to take liquid away. I think spelt flour would be one of the flours where the 1/2 cup wouldn’t need any extra.
      Jason (media relations)

      • Katharina says

        I have used regular flour and had the exact same issue, the batter was one clump. I added freely as much as was needed for a pancake batter texture and they were amazing!!!

  4. Cynthia says

    Hi, how can I make carrots cake pancakes with this recipe? I believe that you can because your carrots cake is AMAZING.

    • Jason Sanford says

      Just add a handful of finely shredded carrot and a pinch (maybe 1/8 tsp or a little more) of cinnamon to the batter!

  5. Molly says

    We made these for Mother’s Day. The batter was thicker than my usual recipe but I pressed some blueberries on top to help spread them out in the pan. I cooked them in a little safflower oil and they came out great. Very fluffy. Topped with Miyoko’s butter and maple syrup!
    They were actually giving me cake donut vibes! I’m a little obsessed with making baked vegan donuts ( love your recipe) but I might try piping this batter in a donut shape and frying like a pancake. Not so much oil required like frying regular donuts. Maybe a delicious donut hybrid!
    Thanks for the recipe!

  6. Taylor says

    Does anyone else always taste the vinegar in these recipes even after they cook? I love this blog but I’ve had to come to terms with flat pancakes or using eggs unless someone has a suggestion. Thanks.

    • maarvarq says

      I’m not fond of the taste of vinegar either. Have you tried lemon juice instead? That also supplies the necessary acid and has a much more pleasant flavour.

  7. Macy Lipkin says

    This is similar to a pancake recipe I devised while out of the country with limited ingredients — no crazy business! I doubled the recipe, added a bit of water (and chocolate chips), and it made 3 Belgian waffles. Yum!

  8. Rini says

    Thank you so much for this recipe! I’ve been looking for a healthy pancake recipe 🙂
    When I made it, it did come out like biscuits, which was good because it went great with strawberries 🙂 I made the pancakes a second time with a cup milk per others suggestion (thank you!) and they turned out wonderfully, like in the photos 😀

    Just curious, with the nutrition facts, is that made with milk or with water? Have a terrific day!

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