Are you looking for a healthy and easy vegan pancakes recipe? Look no further than this recipe! These easy vegan pancakes are delicious, fluffy, and quick to make. In addition, they are healthy and perfect for a nutritious breakfast or brunch. Less than 15 minutes total. Whether you are vegan, gluten free, or just looking for a healthier breakfast option, these pancakes are sure to please!
Why You’ll Love This Recipe
- Easy to make. With just a few simple ingredients and minimal prep time, this recipe is a breeze to whip up.
- This recipe is perfect for those with dietary restrictions. It is both vegan and gluten free. It can be made nut free too.
- These easy vegan pancakes are fluffy, delicious, and just as satisfying as traditional pancakes.
- You can easily customize this recipe by adding your favorite toppings, such as fresh fruit, nuts, or maple syrup.
- Great for meal prep. These pancakes are easy to make in bulk and can be stored in the fridge or freezer for a quick breakfast on the go.
- Kid-friendly: These pancakes are perfect for picky eaters. They are delicious and easy to customize to your child’s preferences.
- Budget-friendly: This recipe is made with affordable ingredients, making it a great option for those on a budget.
- Quick: You can make these pancakes in under 15 minutes. They are a great option for busy mornings.
- Perfect for any occasion. Whether you are hosting brunch or just want a delicious breakfast option, these egg free pancakes are sure to please.
Ingredients & Substitutions
These are the main ingredients and substitutions for vegan pancakes. Scroll down to the recipe card for full ingredients list and instructions.
Granulated sweetener adds sweetness. These pancakes are not overly sweet.
Both all purpose flour and gluten free flour can be used. I have not tried this recipe using almond flour, oat flour or coconut flour. Try these Oat Flour Pancakes or Cassava Flour Pancakes.
Baking powder helps these pancakes become so thick and fluffy. Two teaspoons is not a typo.
Add in a pinch of sea salt.
Dairy free milk helps thin out the pancake batter. Any type of dairy free milk works. In a pinch, water can be used. For nut free, use oat milk or coconut milk.
A little olive oil or avocado oil helps keep the pancakes moist. In addition, it adds a little flavor.
Taste & Texture
These vegan pancakes are fluffy and light, with a slightly sweet taste. The main flavors are the toppings. Cooking them in coconut oil adds a slight coconut flavor. Cooking in vegan butter adds a buttery flavor.
They have a texture that is similar to traditional pancakes. They are also moist and tender, thanks to the addition of non-dairy milk and oil. The edges are golden crispy. The middle is soft and fluffy.
How to Make
First, add sugar, flour, baking powder and sea salt to a mixing bowl. Whisk to combine.
Then, add in dairy free milk and oil. Stir to combine.
Heat a large skillet over medium heat. Add coconut oil to grease the pan.
Once oil has melted, add about ¼ cup of batter to the skillet. Cook for 3 to 4 minutes or until small bubbles form.
Then, carefully flip. Cook for another 2 to 3 minutes on the second side.
Finally, remove vegan pancakes from pan. Top with desired toppings!
Expert Tips & Tricks
Be careful not to over mix the batter, as this can make the pancakes tough and ry.
Use a non-stick pan or griddle to prevent sticking and ensure even cooking. In addition, coat the pan or griddle with coconut oil or vegan butter.
Adjust the heat as needed to ensure that the pancakes cook evenly through.
If you don’t have gluten free flour, you can use regular all purpose flour instead.
If you prefer a sweeter pancake, you can increase the amount of sugar in the recipe. I suggest not using more than 3 tablespoons sugar.
You can also add other flavors, such as cinnamon or nutmeg, to the batter for an extra burst of flavor.
Small bubbles will form in the pancakes. That signals it is time to flip them.
Flavor Variations & Add Ins
Add in a pinch of cinnamon to the batter.
Add in vegan chocolate chips to the batter.
Pumpkin spice adds a great flavor to these pancakes too.
Top with peanut butter or almond butter.
Add in a squeeze of lemon juice and lemon zest. Feel free to add poppyseeds too.
Add blueberries to the batter.
Top with bananas.
Top with coconut flakes.
How to Serve & Store
Serve with your favorite vegan toppings, such as fresh fruit, vegan butter, or maple syrup. Blueberries, strawberries, raspberries and vegan chocolate chips are great options.
Drizzle some peanut butter or almond butter on top.
Serve with a mug of this Vegan Eggnog, coffee, hot chocolate, orange juice or tea.
Make it a full brunch spread with some Vegan Donuts and Air Fryer Home Fries.
These Gluten Free Pancakes are another family favorite.
These pancakes can be stored in an airtight container in the fridge for up to 3 days. Or, store in the freezer for up to 1 month.
To reheat, add pancakes to a skillet over low heat. Heat until warm. In addition, heat in the toaster oven until warm.
Frequently Asked Questions
They are made of regular pancake ingredients except eggs. They also do not contain regular butter.
Aunt Jemima pancake mix is vegan, but it does call for milk and eggs to be added. The dry mixture itself is actually vegan.
If needed, water can replace milk in pancakes.
Use gluten free 1 to 1 flour to keep these pancakes gluten free.
Pancakes typically need eggs in them. This recipe is entirely vegan and does not require any eggs.
Pyrex 3 Glass Mixing Bowls: These glass mixing bowls are heavy duty, durable and easy to clean. Great for making pancakes!
Pyrex Glass Measuring Cups: These glass measuring cups are great for baking and cooking.
Whisk: Use a whisk to mix this pancake batter.
Spatula: Great for flipping pancakes!
Nonstick Pan: This is my favorite nonstick pan. It evenly cooks these pancakes through.
You May Also Like
If you make this gluten free vegan pancake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! Check out these Breakfast Recipes or these Vegan Recipes for more ideas.
Get the Recipe: Vegan Pancakes
- First, add sugar, flour, baking powder and sea salt to a mixing bowl. Whisk to combine.
- Then, add in milk and oil. Stir to combine. The batter will be thick.
- Heat a large skillet over medium heat. Add in coconut oil to grease the pan.
- Once oil has melted, add about ¼ cup of batter to the skillet. Cook for 3 to 4 minutes or until small bubbles form.
- Then, carefully flip. Cook for another 2 to 3 minutes on the second side.
- Finally, remove pancakes from pan. Top with vegan butter and maple syrup!
- Both regular all purpose flour and gluten free 1 to 1 flour work well. The pancakes in these photos are gluten free.
- Any type of dairy free milk works.
- The pancake batter will be pretty thick. This yields thick fluffy pancakes.
- For thinner pancakes, add more milk or water to the batter to thin it out.
- Use enough coconut oil or vegan butter in the skillet. This prevents sticking.
- These pancakes are best eaten immediately. For leftovers, store in the fridge for up to 3 days.
- To reheat, add pancakes to a skillet over low heat until warm. Or, toast in the toaster.
Love these fluffy vegan pancakes? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!
5 Comments on “Vegan Pancakes”
These vegan pancakes are my new favorite! They were so simple and easy to make, I added some bananas on top!
You would never guess that these are vegan! So fluffy and tasty!
I’ve been on the hunt for a GF/vegan pancakes recipe that doesn’t use weird ingredients and this was it! Came out perfect in both texture and taste using a GF flour blend.
I made these for breakfast this morning and they were delicious. I added a pinch of cinnamon. Will be making again!
Made these with almond milk and they were so good. Really couldn’t tell they were vegan at all – loved how nutty they tasted too with the almond milk!