Fat, fluffy pancakes stacked tall and begging to be drenched in maple syrup, spooned with fruit compote, and/or slathered in nut butter, these healthy vegan pancakes are ultra low-maintenance, and their soft texture and pleasing taste will surprise you. Despite being made vegan pancakes without milk, without eggs, and even without butter, they pack a classic, homey flavor that stacks up (<—did you see what I did there?) to the more decadent competition. Whether or not you are vegan, the super-short ingredient list and fantastic results make these wholesome, yummy pancakes well worth making (just like this Vegan Zucchini Bread). If you’ve been making pancakes from a mix up until this point, the next time a pancake craving hits, I hope you’ll put down the box and try this from-scratch recipe instead. It’s so super easy you don’t need to bother calling Aunt Jemima, and the results are far superior (plus most pancake mixes aren’t vegan anyway!). Ditch the mix, and let’s make these easy vegan pancakes from scratch.
How to Make Fluffy Vegan Pancakes from Scratch
When I was growing up, my dad always cooked our weekend breakfasts from scratch (you can see his much beloved recipe for Fluffy Pancakes here). He taught me that you don’t need a mix to whip up perfect pancakes pronto. Now thanks to this easy vegan pancakes recipe, the recipe is even more streamlined. You don’t even need eggs! And spoiler: this is a vegan pancake recipe without flax eggs, without egg replacer, and without any other odd add-ins. I simply made a basic pancake batter without the egg and was delighted by how fluffy and fab they turned out to be.
What Are Vegan Pancakes Made Of?
Thankfully, the ingredients list for these pancakes is short and wholesome. You probably already have most (if not all!) of these items in your pantry right now, making this an easy pancake recipe for any day of the week.
The Ingredients
Whole Wheat Flour. I love my pancakes on the healthy side, and I find that with white whole wheat flour (which is higher in fiber and nutrients than white flour), they are still plenty light and fluffy.Almond Milk. <—You can use any nondairy milk you like here. Almond milk is what we have on hand most often. I imagine that vegan pancakes with coconut milk would be ultra yummy too!Cinnamon. A pinch makes the pancakes taste warm and cozy.Pure Maple Syrup + Vanilla. A touch of each for sweetness and flavor. Use the real deal for both. These pancakes have few ingredients, so each is important.Coconut Oil. Or olive oil or canola oil, for moisture. This recipe needs just 1 tablespoon to make the pancakes satisfying. I do not recommend making these vegan pancakes with applesauce instead; they do need the bit of fat from the oil to turn out the right texture.Baking Powder. To help the pancakes rise. Do not make these vegan pancakes without baking powder. Since this recipe is made without eggs, it’s the ingredient that helps the pancakes lift.
The Directions
Vegan Pancake Cooking Tips
Cook Low and Slow. With any healthy whole grain pancake recipe, it’s important to cook the pancakes low and slow. This ensures they cook all the way through without burning on the outside. Your patience will be rewarded.Ensure Your Baking Powder Isn’t Expired. I always recommend aluminum free baking powder to avoid any off metallic flavors.Use a Thin, Flexible Spatula. I just purchased this one a few weeks ago and love it!Don’t Overmix! It’s OK for the batter to be a bit lumpy. Overmixing will activate the gluten in the flour and make the pancakes tough. No thank you.Make Them Your Own. You can add any mix-ins to this batter. A hint of lemon zest brings the flavor to life.Blueberry would be ideal for summer (or lemon blueberry!).Chocolate chips are never remiss.I’m planning to take a note from my favorite Banana Oatmeal Pancakes and make the banana vegan pancakes one morning soon.
Dietary Notes
Gluten Free Vegan Pancakes. Swap the wheat flour for a 1:1 GF baking flour blend like this one. Also, be sure to check out my Healthy Pumpkin Pancakes, which are made with buckwheat flour—which, despite the having the word “wheat” in its name, is gluten free. You could also try my Oatmeal Pancakes, which are made with ground oats.Low Carb Pancakes. Try my Coconut Flour Pancakes. They are not vegan, but if that’s not a concern for you, they are an excellent option. (I do not currently have a low carb and vegan recipe, but if you have a favorite, I’d love to hear about it in the comments section below.)
Recipe Yield + How to Freeze Vegan Pancakes
This recipe yields about 8 pancakes, which was plenty for our household of two, but if you’re making vegan pancakes for one, you may have lots leftover. If you’d like to freeze extra pancakes for later, or want to make a double batch so you have healthy breakfasts on hand in a hurry (good idea), here’s how to freeze and reheat pancakes, vegan or otherwise.
Tools Used to Make This Recipe
Non-Stick Skillet. The pancakes won’t stick to this skillet. I don’t even need nonstick spray for this one.Mixing Bowl. Perfect for mixing the ingredients for the pancake batter.Whisk. The smaller size means less splashing while you whisk.Flexible Spatula. The ideal tool for flipping the pancakes.
Bye bye box. Hello vegan pancakes from scratch! And remember, even if you aren’t vegan (say you just ran out of eggs and need a pancake—I’ve been there) you’ll still love these easy, healthy, fluffy pancakes. If you try this recipe, please leave a comment below and let me know! Comments and 5-star ratings are so important for my site, and they are helpful for others considering trying a recipe too.
