For a great start to the day, make this vegan pancakes recipe! It’s super simple, and the pancakes are delicious–thick, fluffy, and warmly spiced.
Look at how fluffy these vegan pancakes are! When I first started making them, I couldn’t believe it, because I always thought eggs were essential for really puffy pancakes. But this vegan pancakes recipe proves that you don’t need eggs, or even a common egg substitute like mashed banana or flax, to make an ultra-fluffy stack of pancakes. In this recipe, baking powder and apple cider vinegar are the secret ingredients that help the pancakes puff.
Like the vinegar and baking powder, the other ingredients in this vegan pancakes recipe are pantry basics, meaning that you can easily make it for breakfast whenever a pancake craving strikes. I love that such a simple recipe yields such delicious pancakes. Vegan or not, you’ll want it in your rotation!
Vegan Pancakes Recipe Ingredients
You need 10 pantry ingredients to make this vegan pancakes recipe:
- All-purpose and whole wheat flour – The whole wheat flour gives the pancakes a nuttier, more complex flavor. I mix it with part all-purpose flour so that the pancakes still come out nice and fluffy. Made with all whole wheat, they end up dense.
- Almond milk – Or any non-dairy milk you like! Oat milk and soy milk would also work here.
- Avocado oil – For richness. If you don’t keep it on hand, you could use another neutral oil, melted coconut oil, or melted vegan butter instead.
- Baking powder and apple cider vinegar – To help the pancakes rise. The apple cider vinegar adds a subtle tangy flavor too!
- Maple syrup – You’ll use some to sweeten the pancake batter. Serve the vegan pancakes with more syrup on top!
- Cinnamon and vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Vegan Pancakes Recipe Tips
- Let the batter rest. Overall, making this vegan pancake recipe is a lot like making any pancake recipe. You whisk together the wet ingredients in one bowl and the dry ingredients in another, add the wet to the dry, and stir to combine. But at that point, this vegan pancake recipe has an extra step. Instead of cooking the pancakes right away, you’ll let the batter rest for 5 minutes. This allows the baking powder to activate (the batter will start to bubble as it sits), which makes the final pancakes fluffier.
- Don’t stir too much. “Don’t overmix” is a basic rule for most baking recipes, and it applies in two places here. First, you should stir together the wet and dry ingredients until they’re just combined. Too much mixing will make the pancakes dense! Second, you should avoid stirring after you let the pancake batter rest. For the fluffiest pancakes, you want to leave any bubbles that have formed intact. So, no need to stir after the 5-minute rest!
- Cook them low and slow. I cook these vegan pancakes on low heat so that the middles have time to cook through before the outsides brown. I typically need about 2 1/2 minutes on the first side and 1 1/2 on the second side. Don’t rush the cooking process, or the pancakes will be underdone in the middle!
- Keep them warm in the oven. If you’re cooking these vegan pancakes in a skillet, you’ll likely need to work in batches (if you have a large griddle, you might not have to!). To keep earlier batches warm while you work through the remaining batter, place them on a large plate or baking sheet, loosely tent them with foil, and warm them in a 200°F oven until you’re ready to eat.
Vegan Pancakes Serving Suggestions
The simplest way to serve these thick, fluffy pancakes is with maple syrup, but your topping options don’t end there! You could load them up with fresh berries or other fruit, a pat of vegan butter, or toasted pecans in addition to the syrup. Or skip the syrup! Top them off with a slather of peanut butter or almond butter and vegan chocolate chips, or dress them up with my homemade blueberry compote.
These vegan pancakes are best hot off the stove, but if you happen to have leftovers, they also freeze well. Stash them in an airtight bag or container, and store them in the freezer for up to 3 months. Microwave for about 30 seconds to reheat!
More Vegan Breakfast Recipes
If you love this vegan pancake recipe, try one of these yummy vegan breakfasts next:
These egg-free, dairy-free vegan pancakes are fluffy, flavorful, and SO easy to make! Serve them with fresh berries and pure maple syrup, or see the post above for more topping suggestions.
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 cup almond milk
- 1½ tablespoons avocado oil, plus more for the pan
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.
In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).
Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through. Serve with maple syrup.