Our quick and easy vegan pancakes recipe makes pancakes that are light, super fluffy and so delicious. These pancakes are dairy and egg free and can be made gluten free by using a gluten free flour mix.
Related: Try our vegan blueberry muffins!
How to make vegan pancakes
We’ve shared quite a few pancake recipes with you over the years (check out our must-have fluffy pancakes or these easy whole wheat pancakes). However, all of the pancake recipes on Inspired Taste call for eggs and butter. So many of you have asked us for a recipe that’s both dairy and egg free, so we knew we had to share this easy and delicious recipe with you ASAP.
These vegan pancakes are particularly fluffy, light and taste great. I love them as much as the versions that call for egg. Better yet, they’re incredibly easy to make.
Simply mix the dry ingredients in a bowl, then add the wet ingredients. Mix gently until most of the larger clumps are gone. Since there is a large amount of baking powder in the recipe, you’ll notice that the batter will start bubbling right away. That’s a good thing because it means you’re on your way to extra fluffy vegan pancakes.
The recipe makes 6 pancakesDepending on how many of these you eat at once, this recipe serves 2 to 3 people. If there’s any left, you can freeze it! I love this trick when just one of us wants pancakes in the morning.
The ingredients
The list of ingredients for these pancakes is short and you probably already have everything you need to prepare them. You will need the following (see the recipe below the article for the full recipe with ingredient amounts):
- Flour: All-purpose flour, whole wheat flour, and gluten-free flour blends all work.
- baking powder: For the fluffiest pancakes, use baking soda. We use quite a bit to achieve that fluffy center (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (examples include Rumford and Bob’s Red Mill) as it eliminates the tinny taste that can occur when baking powder is used in larger amounts (like in this recipe).
- Salt, vanilla extract and ground cinnamon: You only need a little of each, but they all add a lot to the flavor of these pancakes.
- Non-Dairy Milk: Use whatever you have on hand. Almond, coconut, hemp, cashew, and oat milk all work. Try our homemade oat milk recipe.
- oil or melted vegan butter: I really like coconut oil and melted vegan butter in these pancakes, but you have to melt them before mixing them with the batter. Oils work too. I even enjoy olive oil in it.
- Sugar: You can omit the sugar for sugar-free pancakes, but I add some sugar for the tastiest pancakes. You can use granulated sugar, brown sugar, coconut sugar, or other types of sugar. Maple syrup even works.
How to freeze pancakes
These easy pancakes are perfect for freezing and reheating. This way you can make pancakes for one, two or more people any day of the week. To freeze them, bake the pancakes, then place them in one layer on a baking sheet. Place the baking sheet in the freezer for 20 to 30 minutes (or until hard). Then spread them out in freezer bags with a sheet of parchment or wax paper in between (so they don’t stick to each other).
Use the microwave or oven to reheat. To microwave them, place them on a plate and heat for 20 seconds for one pancake, or longer for multiple pancakes. To reheat them in the oven, wrap them in foil and then place them in a 350°F oven for about 10 minutes.
More vegan recipes
- Easy Black Bean Burgers: Dairy-free, egg-free, and gluten-free, these bean burgers require no complicated steps, are perfect for making ahead, and will please both the meat eaters and non-meat eaters in your life!
- Extra Easy Oatmeal Cookies: Pack these cookies with your favorite dried fruits, nuts, and even chocolate. Instructions for making these 100% vegan ingredients are provided (they are delicious).
- Kale and Bean Salad with Tahini Dressing: This easy kale and bean salad is packed with healthy ingredients, whets the appetite, and can be made ahead of time.
- Fresh and Easy Vegetable Spaghetti: Quick and easy vegetable spaghetti that tastes so good, you won’t even realize they’re packed with nutritious veggies.
- Easy Vegan Blueberry Muffins: Easy to make and loaded with blueberries!
Extra Easy Vegan Pancakes
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PREPARATION
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COOK
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IN TOTAL
This quick and easy vegan pancakes recipe makes pancakes that are light, super fluffy and so delicious. This recipe is dairy and egg free and can also be made gluten free by using a gluten free flour mix.
Makes 6 pancakes
you will need
1 cup all-purpose flour, whole wheat flour, or gluten-free flour mix
1 1/2 tablespoons sugar, see maple syrup substitution notes
2 teaspoons aluminum-free baking soda, see notes
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon, optional
1 cup non-dairy milk of your choice, see notes, try homemade oat milk
3 tablespoons olive oil, melted coconut oil, or melted vegan butter
1 teaspoon pure vanilla extract
Non-stick cooking spray, melted vegan butter, or skillet oil
directions
- Make dough
1Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
2Whisk together the milk, olive oil, and vanilla extract until well combined.
3Make a well in the middle of the flour mixture, pour in the milk mixture and stir with a fork until you no longer see any lumps of flour. It’s okay if the batter has small lumps – it’s important not to over-mix the batter.
- cooking pancakes
1Heat a large skillet (or use a griddle) over medium-high heat. The pan is ready when you splash some water on the pan surface, the water dances around the pan and finally evaporates.
2Brush or spray the pan lightly with oil. Use a 1/4 cup measuring cup to scoop the batter into the pan. Gently spread the dough into a 10cm circle.
3When the edges look dry and the top of the pancake bubbles and pops, flip it. This takes about 2 minutes. After turning, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the center. Serve immediately with warm syrup and berries.
Adam and Joanne’s tips
- Baking Powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy center (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (examples include Rumford and Bob’s Red Mill) as it eliminates the tinny taste that can occur when baking powder is used in larger amounts (like in this recipe). For extra fluffy pancakes, use 3 teaspoons.
- Maple syrup instead of sugar: You can replace the sugar with maple syrup. Just add the maple syrup to the wet ingredients.
- Non-Dairy Milk: We use unsweetened, non-dairy milk for these pancakes. If you only have sweetened milk, you might want to consider reducing the sugar specified in the recipe.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
serving size
1 pancake
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calories
160
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total fat
7.7g
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Saturated Fatty Acids
1g
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cholesterol
0mg
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sodium
131.4 mg
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carbohydrate
21g
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fiber
0.7g
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total sugar
3.3g
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protein
2.4g