After spending some time away, I’ve been enjoying a slower pace at home—savoring quiet mornings, brewing coffee without distractions, and experimenting with pancake recipes on repeat. My dog, Cookie (a shameless pancake thief), has been my faithful sidekick through it all.
This cozy time in the kitchen made me realize something was missing from my blog: a go-to classic pancake recipe. So I’m excited to share it with you! These vegan pancakes are incredibly easy to make with just a few pantry staples. They’re fluffy, wholesome, and completely egg- and dairy-free—perfect for a simple, satisfying breakfast.
fter returning home from a month away, I’ve been enjoying some much-needed quiet time—slow mornings, unhurried coffee, and plenty of cozy cooking. One thing I’ve been making on repeat? Pancakes. My dog (and unofficial taste tester) has been by my side the whole time, always hoping for a bite.
All that pancake testing has led to something wonderful: this simple, wholesome vegan pancake recipe. It’s easy to make, uses just a handful of basic ingredients, and turns out soft, fluffy, and delicious every time. If you’re looking for a reliable go-to vegan pancake, this one’s it!
How to Make the Best Vegan Pancakes
To create the perfect vegan pancake, I started by simplifying my go-to gingerbread pancake recipe down to the essentials. Instead of dairy, I swapped in almond milk for a plant-based option and used either olive oil or coconut oil in place of butter. I was a bit unsure about using olive oil at first, but rest assured—it doesn’t affect the flavor. Coconut oil is another great option, though it can firm up when it hits cold ingredients, so olive oil is often the simpler choice.
I also experimented with a vegan “buttermilk” version by mixing almond milk with a tablespoon of vinegar, and adjusted the leavening agents accordingly. Surprisingly, the pancakes came out bitter despite the chemistry seeming sound. That version didn’t make the cut.
Ultimately, I found that one tablespoon of baking powder on its own works beautifully. It gives the batter a lovely rise without needing eggs or flaxseed. I did test a batch with ground flaxseed as an egg replacer, but it didn’t make any noticeable difference.
What makes these pancakes special is their simplicity. With no eggs to overpower the flavor, the other ingredients really shine. The result? Light, fluffy, and flavorful vegan pancakes that cook up beautifully every time.
Whole Wheat Flour Tips
Using whole wheat flour is a great way to add more nutrition and flavor to your pancakes. I used organic whole wheat flour from Bob’s Red Mill, which adds a subtle nutty taste that pairs perfectly with the pancakes’ simple ingredients. Plus, it’s higher in fiber and protein than regular all-purpose flour, making your pancakes more filling and satisfying—perfect for staying full until lunchtime.
If you’ve ever noticed a bitter taste in your whole wheat flour, it’s likely that the flour has gone bad. Whole wheat flour isn’t naturally bitter, but because it retains the healthy oils found in the wheat germ, it’s more perishable than refined flours. To keep it fresh, store your flour in an airtight container in a cool, dark spot—your pantry or even the fridge works well. Always opt for high-quality flour for the best results in both taste and texture.
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Best Vegan Pancakes
Description
These fluffy vegan pancakes are everything you love about classic pancakes—soft, light, and golden brown—but 100% plant-based. Made with everyday ingredients and no complicated steps, they’re the perfect dairy-free and egg-free breakfast for lazy weekends or busy mornings. Whether you’re new to vegan cooking or a seasoned pro, this simple recipe guarantees stack after stack of pancake perfection. Top them with maple syrup, fresh fruit, or your favorite plant-based toppings for the ultimate cozy morning treat!
Ingredients
Instructions
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.Whisk the Wet Ingredients
In a separate bowl or large liquid measuring cup, whisk together the plant-based milk, oil, maple syrup, and vanilla extract until fully blended.
Tip: If you're using coconut oil and it solidifies when it hits the cold milk, just warm the mixture briefly in the microwave until it melts again.Combine the Batter
Pour the wet mixture into the dry ingredients. Stir just until combined—it's okay if the batter is a little lumpy. Avoid overmixing to keep your pancakes light and fluffy.
If you’d like to add extras like chocolate chips or blueberries, gently fold them in now.Let It Rest
Let the batter sit for about 5 minutes. This quick rest helps the pancakes become even fluffier when cooked.Preheat Your Pan
While the batter rests, heat your cooking surface. Use an electric griddle set to 350°F, or place a cast iron or non-stick skillet over medium-low heat. You’ll know it’s ready when a drop of water sizzles on contact.Lightly Grease If Needed
If your skillet isn't non-stick, lightly grease it with oil or cooking spray. (On a good non-stick surface, you can usually skip this step.)Cook the Pancakes
Using a ¼-cup scoop, pour the batter onto the hot pan. Cook for 2–3 minutes until bubbles form on the surface and the edges look slightly matte. Flip and cook the other side for 1–2 minutes, until golden brown.Repeat & Serve
Repeat with the remaining batter, adjusting the heat as needed and adding more oil if necessary. Serve right away, or keep warm in a 200°F oven until ready to enjoy.Serve hot ♨ and enjoy!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 423kcal
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 2.4g12%
- Sodium 406.4mg17%
- Potassium 53mg2%
- Total Carbohydrate 56.5g19%
- Dietary Fiber 6.9g28%
- Sugars 7.5g
- Protein 8.7g18%
- Vitamin A 6 IU
- Vitamin C 12 mg
- Calcium 93 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Inspired by: This recipe is adapted from my gingerbread pancakes—stripped down to the basics for a super simple, everyday version.
Flour options: You can use all-purpose flour if that’s what you have on hand—it works well here too.
Gluten-free tip: Many readers have had great results using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour as a swap for regular flour.
Storing leftovers: These pancakes reheat beautifully! Store them in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
Reheating tip: Wrap a small stack in a paper towel and microwave gently until warmed through, flipping halfway.
Want to prep ahead?
It’s best not to store mixed pancake batter overnight—your pancakes won’t turn out as fluffy. Instead, prep the dry and wet ingredients separately ahead of time (keep the wet ingredients in the fridge). When ready to cook, just combine and continue from step 2.
Helpful hint: Use olive oil if prepping in advance, since coconut oil tends to harden when chilled.
Returning home has been such a treat—slow mornings, peaceful coffee brewing, and endless pancake experiments. Cookie, my sneaky pancake-loving dog, has been my constant companion. All this time in the kitchen inspired me to create a go-to vegan pancake recipe for my blog. These pancakes are fluffy, wholesome, and made with pantry staples—perfect for a quick, satisfying breakfast. What’s your favorite twist to add to pancakes?