The Best Vegan Pancakes Ever!

(from 13 reviews)
Vegan Pancakes

This vegan pancake recipe is the sequel to the best eggless pancakes recipe. I have tried a couple of variations to veganize the recipe and find this one perfect. I also tried a 100% whole wheat flour version but was not completely satisfied with the taste and texture. Maybe whole wheat pastry flour would have worked better.


Best Vegan Pancakes Recipe

Prep time
15 Mins
Cook time
15 Mins
10 Pancakes
The Best Vegan Pancakes Ever!
4.9 from 13 reviews
Light and fluffy, these vegan pancakes will surely please everybody; vegan or not.
Dry Ingredients:
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup quick cooking oats
  • 2 tablespoons cocoa powder (optional)
  • 3 teaspoons baking powder
  • 2 Tablespoons white sugar
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
Wet Ingredients:
  • 1 and 1/2 cups almond milk
  • 3 Tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • all purpose flour - See My Notes
  • almond milk - any other non-dairy milk or dairy milk for non-vegans
  • coconut oil - any neutral flavor oil or melted butter for non-vegans
  1. In a large bowl combine together the dry ingredients and make a well in the center.
  2. Add the wet ingredients one by one to the well and stir together with a whisk. Let the batter rest for at least 10 minutes before making the pancakes.
  3. Meanwhile heat a pan at medium-high for about 5 minutes. Once the pan is hot enough, pour about 1/3rd cup of batter (for each pancake). Wait for bubbles to appear all over the pancake and the flip it over the other side and cook for another 30-45 seconds.
  4. Repeat the same for rest of the batter. Serve the pancakes warm with toppings of your choice.
  1. These vegan pancakes turned out great; texture and taste was as good as the eggless pancakes. It was light and fluffy and couldn't believe that it was vegan.
My Notes:
  1. I didn't want to make it very chocolaty so just added a hint of cocoa powder. If you want to make chocolate pancakes then I would suggest adding 1/4th cup of cocoa powder and 3/4th cup all purpose flour. You may also want to increase the quantity of sugar to 3 tablespoons.
  2. If you decide to use the 2 tablespoons of cocoa powder you might have to add another 1 or 2 tablespoons of water or milk to the batter depending on how thick it is.
  3. Cinnamon is optional. If you haven't tried adding cinnamon to your pancake batter just try it for once and I'm sure that you will love the flavor of this spice in the pancakes.
  4. I highly recommend preparing this batter at least 10-15 minutes ahead of making the pancakes. This helps the oats to soften and give a good texture.
  5. I did try using all whole wheat flour instead of all purpose flour but somehow was not satisfied with the taste and texture. So do try it for yourself and see if you like it or not. I'm guessing that whole wheat pastry flour would have been a better substitute.

Vegan Pancakes


  1. I made these with Nestle cocoa powder, plus ww pastry flour (I measured by weight and got a total of 180g between the 2, which is the cup and a half called for). I used only 1 tablespoon sugar and substituted natural peanut butter for coconut oil. I also used nutmeg instead of cinnamon and unsweetened soy as the milk.

    My 11yo described them as bland without syrup (isn’t that the point of pancakes?) but asked for seconds!. We both agreed that they were delicious with a little syrup–great flavor and texture.

    Oh, I also used regular rolled oats instead of quick cooking. I could see some in the finished product, but it didn’t bother me.


  2. Hi Madhuram,

    I made these fabulous pancakes and they turned out excellent! Thanks for your recipe! God bless and Happy New Year!


  3. Madhuram!

    I made these yummy pancake today, and I loved the taste!

    Thank you so much for this vegan pancake recipe. I used trader joes rice milk, and vegan sugar – sugar in the raw. The pancakes were really out of this world.

    While relishing these yummy pancakes, I was wondering why people
    still use eggs and dairy milk to make pancakes!

    Are you still in Canada, or in U.S

    Thanks again for all the great vegan recipes!

    blog: global vegan fare


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