The Best Vegan Pancakes Ever!

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(from 22 reviews)
54
Vegan Pancakes

It’s surprising that I didn’t try making egg free pancake recipe from scratch right after I started this blog. No wonder I didn’t make vegan pancakes too.

Before I tried homemade pancakes I had baked hundreds of egg free and vegan baking recipes. But for some reason never tried to make eggless/vegan pancakes! I wonder why? Until I first tried the eggless pancake recipe I was using store-bought pancake mix to make pancakes without eggs, at home, mashing bananas instead of eggs.

Later found a vegan pancake mix in a store here and all I had to do was mix some (non-dairy) milk or water to make easy vegan pancakes. Once I tried making egg free pancakes at home right from scratch, there was no going back to store bought mixes. Ever since I have been making eggless and vegan pancakes at home quite often.

Vegan Pancakes with Strawberries

I did not go around looking for vegan pancake recipe because I had an excellent base recipe already in the form of “the best eggless pancakes ever” recipe. All I had to do was tweak it a little bit and voila “the best vegan pancake recipe” was born!

I tried a couple of variations and found this the best. I also tried using just whole wheat flour but did not quite like the taste. But whole wheat pastry flour works out very well. Even though in this vegan pancake recipe below I have mentioned a combination of all-purpose flour and whole wheat flour, I have been using whole wheat pastry flour only these days and no complaints at all. My kids keep asking for more every time.

Add some fresh blueberries to this vegan pancakes recipe and you’ve got the classic blueberry pancakes.

TOP RATED

The Best Vegan Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins15 Mins10 Pancakes
AuthorCategoryMethod
BreakfastCooking
The Best Vegan Pancakes Ever!
4.9 from 22 reviews
Want to know how to make vegan pancakes? Look no more, because I have an amazing vegan pancake recipe! This recipe yields light and fully vegan pancakes in no time each and every time!
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
Substitutions:
  • 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
Procedure:
  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.
Taste:
  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.
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54 COMMENTS

  1. Madison

    Delicious! I added a 1/4 tsp ginger, cloves and cardamom along with the cinnamon to make them chai and it turned out great!

    • Madison

      Somehow missed the rating haha

      • Madhuram

        Thanks Madison.

    • Madhuram

      Wow! I can’t wait to use those spices now. Thanks for the tips.

  2. Xpweex

    Week old vegan here. These pancakes are absolutely AWESOME! I didn’t have quick cooking oats, just old fashioned. So I took 1/2 c of the flax milk and warmed it up with the oats in the microwave for a little under 1 minute. It came out great, even my 4 year old son (nonvegan) loved them. They are so substantial and filling, yet tasty. Don’t skip on the cinnamon, it really kicks it up a level!

    • Madhuram

      Thank you very much for the feedback.

  3. b stephenson

    This was my first attempt for vegan pancakes.I was pleasantly surprised. They were not light and fluffy like a traditional pancake but I didn’t mind because they were delicious! I didn’t have whole wheat flour so I used oat flour. It seemed to work well. Next time I will omit the cocoa powder, but my grandkids loved the chocolate version.

    • Madhuram

      Thanks for the feedback Mrs. Stephenson. It is possible that using oat flour will affect the texture of the pancakes especially that it’s egg free too and that’s the reason it didn’t turn out light and fluffy.

  4. Sonya

    Under the options you suggest adding 1/4 cup cocoa powder and 3/4 all purpose flour to make chocolate pancakes. Should I still add the 1/2 cup of whole wheat flour?

    Thanks:)

    • Madhuram

      You can either add 3/4th cup of all-purpose flour or whole wheat flour.

  5. Kim

    OMG! I’ve been a Vegan for over 2 years. I gave up on ever having pancakes again, as every recipe I found was not very good and sometimes downright disgusting. These pancakes are so good, that even if I wasn’t Vegan, I would still make them! Thank you so much for your wonderful website.

    • Madhuram

      You’re very welcome Kim. Thank you very much for the feedback.

  6. H boogie

    Excellent recipe. Used gluten free flour and it was a hit!

    • Madhuram

      Thanks.

  7. Jackie

    Go to the PETA website and see that many white sugar brands do not use bone char, including C&H and many discount brands. Also, it says that beet sugar never uses bone char to process it’s sugar.

    • Madhuram

      That’s true. I too checked with the brand I’m using. Their FAQ page clearly states that it is suitable for vegetarians and vegans.

  8. DJW

    Found this recipe yesterday, tried it today, and YES, very good. Like Kumudha above (from three years ago!) I used raw sugar, since white sugar is NOT vegan (for those who don’t know, animal bones are used in the whitening process). I went with equal amounts of white and buckwheat flour and topped them with real maple syrup. PERFECT! Thanks for this recipe, and for your blog in general! 🙂

    • H_SPrincess

      Thank you for this information about animal bones used in the process, I really didn’t know. I made some research and I hope I’ll find a raw sugar in one of the stores in my area!

  9. The BEST Eggless Pancakes Recipe & Video | Eggless Cooking

    […] they are all praises for it, which means that these pancakes are definitely good. I also tried a vegan version of these pancakes and they turned out very good as well. So if you have run out of eggs are do not […]

  10. Judy

    I tweaked with ingredients I had on hand and added a ripe banana. Very tasty. This is a great base recipe for experimenting with different add-ins.

    • Madhuram

      Thanks Judy.

  11. Patty Pomerantz

    I would leave out the sugar. Instead schmear on some organic jelly or preserves, or 100% pure maple syrup. GO PURE.

    • Madhuram

      Yes..sure.

  12. Rachel

    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.

    Thanks!

    • Madhuram

      Great!

  13. Mythili

    Hi Madhuram,

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

    Mythili

    • Madhuram

      You’re very welcome Mythili.

  14. Helen

    Delish! I used one cup of white WW pastry flour and 1/2 cup WW flour and they are excellent.

    • Madhuram

      Thanks Helen.

  15. kum

    Madhuram!

    These pancakes were so tasty!

    Thank you so much for the wonderful recipe

    Blog : global vegan fare

    • Madhuram

      You’re welcome Kumudha.

  16. Kumudha

    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

    • Madhuram

      You’re welcome Kumudha. Yes I’m in Canada.

  17. Elaine Hanlon

    Thank you for posting the pancake recipe.

    • Madhuram

      You’re welcome Elaine.

  18. Bhavya

    Hello! I’m really excited to try this, but at present, Almond Milk and Coconut Oil are not available. So, can I use cow’s milk and vegetable oil instead? Will it affect it’s taste?
    Please let me know if the above mentioned ingredients have any other substitute.
    Thanks!

    • Madhuram

      Yes, that’s fine Bhavya.

      • Bhavya

        Madhuram, these pancakes were great! Thanks loads for the recipe!
        Well, can you please tell me if I can use silicon molds to bake in pressure cooker?
        Thanks:)

        • Madhuram

          You’re welcome Bhavya. I have not tried baking in a pressure cooker, so don’t know anything about it. Sorry.

  19. Lana

    This is Lana’s husband. I am a heart patient and also a diabetic. I cannot consume all-purpose flour nor too much fats or sugars.

    Lana has been making these pancakes most week-ends. She just made them for breakfast today.

    She used the 1/3 cup oat flour, and for the rest of the flour called for, she used 1-1/4 cups multi-grain flours (1 heaping tablespoon each of coconut flour, quinoa flour, barley flour, spelt flour, amaranth flour and ground flax seeds). Instead of 1/2 whole wheat flour, she used 1/4 cup.

    She omitted the oil all together and substituted plain yogurt.
    The sugar was also omitted. We also added some chopped frozen cranberries and some blueberries.

    I have to say that these are the best pancakes ever and the only recipe that we now use.

    They came out light and fluffy. Thanks.

    • Madhuram

      Thank you very much for your detailed feedback. I’m very glad that you were able to enjoy a healthier version of these pancakes without compromising on the taste.

  20. Svena

    I’m cooking the chocolate pancakes right now. I’ve just finished with batter and I already like how it looks and tastes.

    Thanks for the recipe!

    • Madhuram

      You’re welcome Svena.

  21. Fareeda

    Okay, these have got to be the best pancakes ever. I just made a batch for breakfast. They turned out so soft and fluffy. (After cooking, I stack them in an insulated container).

    I used the 1/3 cup oats and for the flour, I used 1 cup whole wheat flour, 1/4 cup coconut flour and 1/4 cup quinoa flour. A bit more liquid was needed. I am not vegan, so I used some yogurt.

    Will definitely make these again. Thanks Madhuram.

    • Madhuram

      You’re welcome Fareeda. Yes this recipe is very forgiving because you can come up with n number of variations and it still turns out great.

  22. Lana

    I made these pancakes for breakfast today. They are great!

    This time, my coconut oil was frozen solid, so I used 3 tablespoons of plain yogurt instead.

    These turned out nice and fluffy. Thanks

    • Madhuram

      You’re welcome Lana.

  23. Dita

    It’s a perfectly healthy breakfast menu, eggless but its textured soooo great, fluffy, i loved it much, but my husband like to add butter on it.. Hehe..

    • Madhuram

      Thanks Dita.

  24. Lana

    These pancakes were fabulous. The texture and taste were just perfect. I used all whole wheat flour and a bit of ground flax seeds. I will definitely make these again.

    • Madhuram

      That`s great Lana.

      • Nicki

        Hi. I wanted to ask if I can use cow’s milk and vegetable oil instead of almond milk and coconut milk. Will it affect the taste?

        • Madhuram

          Yes, you can.