If you’re on the lookout for a breakfast that’s cozy, satisfying, and completely plant-based, you’ve got to try this Vegan Pancake Recipe. I absolutely love how fluffy and tender these pancakes turn out, without any eggs or dairy involved. When I first tried making vegan pancakes, I struggled to get that perfect texture, but this recipe nails it every single time — and I’m excited for you to discover just how delicious and simple it can be.

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Why You’ll Love This Recipe

Fluffiest Vegan Pancakes: The combination of baking powder and just enough moisture gives you light, airy pancakes every time.
Simple Ingredients: You probably have everything you need in your pantry already — no fancy vegan substitutes required.
Easy to Customize: You can tweak the flavors, swap milks, or fold in fruits and nuts to make them your own.
Quick and Foolproof: From mixing to flipping, you’ll have breakfast on your table in under 20 minutes, with minimal cleanup.

A stack of about five golden brown pancakes sits in the center of a white plate, with syrup pooling around the base and dripping down the sides. On top of the stack are three fresh, plump blueberries, and more blueberries are scattered around the pancakes on the plate and wooden table. A woman's hand is holding a fork lifting a bite-sized piece of pancake, showing the soft, fluffy inside texture. The background includes a blurred pitcher and a small container of blueberries on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Pancake, vegan pancake recipe, fluffy vegan pancakes, plant-based breakfast, easy vegan pancake

Ingredients You’ll Need

Each ingredient here plays a role in creating the fluff, flavor, and perfect texture you want from a homemade vegan pancake. I always pay close attention to the type of flour and baking powder, because that’s what makes the biggest difference.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white ceramic bowl of fine baking powder, a tiny white ceramic bowl with coarse salt, a small white ceramic bowl filled with plain unsweetened non-dairy milk, a small white ceramic bowl containing melted vegan butter, and a small white ceramic bowl with golden vanilla extract, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Pancake, vegan pancake recipe, fluffy vegan pancakes, plant-based breakfast, easy vegan pancake

All-purpose flour: Look for unbleached for best flavor; it provides structure but keeps things light.
Baking powder: This is your rising agent — make sure it’s baking powder, not baking soda, or your pancakes won’t fluff properly.
Salt: A pinch brings out the flavors and balances the sweetness.
Non-dairy milk (plain, unsweetened): I love oat or almond milk here, but any plant milk works great to make the batter smooth.
Melted vegan butter: Adds a subtle richness and helps with that golden crust on the pancakes.
Vanilla extract: This little touch amps up the flavor and smells amazing while cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes your own, so don’t hesitate to experiment with add-ins or toppings that you love. You’ll find that this vegan pancake recipe is a perfect canvas for your creativity.

Banana or Pumpkin: Mash a ripe banana or pumpkin puree into the batter for extra moisture and natural sweetness — my family goes crazy for this fall twist.
Blueberry or Chocolate Chips: Fold in fresh or frozen blueberries, or vegan-friendly chocolate chips, just before cooking for delightful bursts of flavor.
Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend—just remember that the texture might be slightly different but still delicious.
Protein Boost: Stir in a scoop of your favorite vegan protein powder to make these pancakes a more filling breakfast.

How to Make Vegan Pancake Recipe

Step 1: Mix Your Dry Ingredients Just Right

Start by whisking together the flour, baking powder, and salt in a large bowl. I like to do this first because it makes sure everything’s evenly distributed and helps your pancakes rise nicely. Resist the urge to add wet ingredients until this step is done — trust me, it’s worth it.

Step 2: Combine Wet Ingredients Gently

Next, pour in your non-dairy milk, melted vegan butter, and vanilla extract. Stir everything gently — you want the batter just combined with some lumps remaining. Overmixing can make the pancakes tough, and I learned this the hard way more than once!

Step 3: Heat Your Pan and Get Ready to Flip

Preheat a non-stick pan over medium heat. If you love those irresistibly crispy edges (who doesn’t?), add a teaspoon or two of vegan butter to the pan before adding the batter. This little trick adds that golden, slightly crunchy exterior that makes every bite a delight.

Step 4: Cook to Perfection

Scoop about 1/4 cup of batter into the pan for each pancake. Watch closely and wait until you see bubbles forming on the surface, and the bottoms turn a lovely golden brown (usually takes 3-4 minutes). Flip carefully and cook the other side until it’s also golden, about 1-2 minutes. Use a thin spatula for easy flipping.

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Pro Tips for Making Vegan Pancake Recipe

Don’t Overmix Batter: Lumps are your friend — they keep pancakes fluffy, so stir just enough to combine.
Medium Heat is Key: Cooking at medium heat ensures pancakes cook through without burning on the outside.
Use Vegan Butter for Flavor: It adds a subtle richness and helps create the best crispy edges.
Bake Powder, Not Soda: Make sure you’re using baking powder; baking soda won’t give you the rise and fluffiness you want.

How to Serve Vegan Pancake Recipe

A tall stack of seven golden pancakes sits on a white plate, each pancake fluffy and slightly thick with smooth edges. Amber syrup is being poured from a white jug held by a woman's hand above the stack, flowing down the sides and pooling lightly at the base. Around the bottom pancakes, a few fresh blueberries rest, their deep blue color contrasting with the warm tones of the pancakes and syrup. The setting includes a white marbled surface and a blurred background with soft lighting that highlights the texture of the pancakes and syrup. photo taken with an iphone --ar 2:3 --v 7 - Vegan Pancake, vegan pancake recipe, fluffy vegan pancakes, plant-based breakfast, easy vegan pancake

Garnishes

I usually top my vegan pancakes with fresh berries and a drizzle of pure maple syrup — it’s classic and never disappoints. Sometimes, I add sliced bananas or chopped nuts for texture. For a cozy twist, a dollop of coconut yogurt or a sprinkle of cinnamon can really elevate the flavor.

Side Dishes

My favorite sides include crispy vegan bacon or turkey-style sausage for a savory contrast, or a simple fruit salad to keep things light and fresh. Smoothies with greens and tropical fruits also pair perfectly if you want a balanced breakfast.

Creative Ways to Present

For special occasions, I like stacking three or four pancakes and decorating with edible flowers, a dusting of powdered sugar, and maybe a swirl of vegan chocolate sauce. Kids especially love pancake faces made with berries and sliced bananas — so fun and festive!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which doesn’t usually happen because these pancakes disappear fast!), just stack them with parchment paper in between and store in an airtight container in the fridge for up to 3 days. This keeps them from sticking together while maintaining softness.

Freezing

I freeze pancakes regularly for busy mornings. Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. They freeze beautifully for up to 2 months.

Reheating

To reheat, pop frozen or refrigerated pancakes in a toaster or toaster oven for a few minutes until warm and slightly crisp. Microwaving works too but can make them a bit soggy, so I prefer toasted. This way, you get that breakfast feeling all over again.

FAQs

Can I use gluten-free flour for this Vegan Pancake Recipe?

Yes! You can substitute with your favorite gluten-free all-purpose flour blend. Just keep in mind that the texture might be a little different—sometimes slightly denser—but still tasty. Adding a bit of xanthan gum can help improve the structure if your blend doesn’t contain it.
What kind of non-dairy milk works best in this recipe?

I typically use oat or almond milk for the best flavor and creaminess, but soy, cashew, or coconut milk work just fine too. Just make sure the milk is unsweetened and plain to keep your pancakes from becoming too sweet or heavy.
Can I make these pancakes oil-free?

Absolutely! You can replace the melted vegan butter with an equal amount of unsweetened applesauce or another plant-based oil substitute. The pancakes might be a touch less rich and crispy but still fluffy and delicious.
How do I ensure my pancakes are fluffy and not flat?

Make sure to use baking powder (not baking soda), don’t overmix the batter, and cook on medium heat. Overmixing or cooking on too high heat will make pancakes dense or burn them before the inside is cooked through.

Final Thoughts

This Vegan Pancake Recipe has become a favorite in my kitchen—easy enough for busy mornings but impressive enough to share with friends on a lazy weekend brunch. I love how it brings everyone together around the table, even those who aren’t strictly vegan can’t get enough of these. I really hope you give this one a try and enjoy making your mornings a little brighter and a lot tastier.

Vegan Pancake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 78 reviews

Author: Jessica
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 pancakes
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegan

Print Recipe

Description

These fluffy vegan pancakes are light, airy, and perfect for a delicious plant-based breakfast. Made with simple ingredients like all-purpose flour, baking powder, and non-dairy milk, they offer a dairy-free and egg-free alternative without sacrificing taste or texture. The recipe includes a hint of vanilla and a touch of vegan butter for rich flavor and crispy edges.

Ingredients

Dry Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Wet Ingredients

1 cup plain, unsweetened non-dairy milk
2 tablespoon melted vegan butter
1.5 teaspoon vanilla extract

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Instructions

Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, baking powder, and salt until evenly combined.
Add Wet Ingredients: Pour in the non-dairy milk, melted vegan butter, and vanilla extract. Stir gently until just combined. Do not overmix; the batter should still have lumps to maintain fluffiness.
Preheat Pan: Heat a non-stick pan over medium heat. For crispier edges, add a teaspoon or two of vegan butter into the pan and let it melt.
Cook Pancakes: Using a 1/4 cup scoop, pour the batter onto the heated pan. Cook until bubbles form on the surface and the bottom is golden brown, about 3 to 4 minutes.
Flip and Finish: Flip the pancakes carefully and cook the other side for 1 to 2 minutes until golden brown and fully cooked through. Repeat with remaining batter.
Serve: Serve warm with your favorite toppings such as maple syrup, fresh fruits, or additional vegan butter.

Notes

Make sure you are using baking powder, NOT baking soda, for proper rising.
Do not overmix the batter to keep pancakes light and fluffy.
Use a non-stick pan and medium heat to avoid burning.
For extra flavor, you can add a pinch of cinnamon or a handful of berries to the batter.

Nutrition

Serving Size: 1 pancake
Calories: 140
Sugar: 1.5 g
Sodium: 180 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg