The Best Vegan Pancakes Ever!

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(from 24 reviews)
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 used store-bought pancake mix to make pancakes without eggs, and at home, I mashed 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 look for a 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 I have mentioned a combination of all-purpose flour and whole wheat flour in this vegan pancake recipe below, I have been using whole wheat pastry flour only these days and have had no complaints. 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.


The Best Vegan Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins15 Mins10 Pancakes
The Best Vegan Pancakes Ever!
4.9 from 24 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
  • 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 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, flip it over to the other side, and cook for another 30-45 seconds.
  4. Repeat the same for the rest of the batter. Serve the pancakes warm with toppings of your choice.
  1. These vegan pancakes turned out great; the texture and taste were as good as the eggless pancakes. It was light and fluffy and I couldn’t believe that it was vegan.
My Notes:
  1. I didn’t want to make it very chocolaty, so I just added a hint of cocoa powder. If you want to make chocolate pancakes, I suggest adding 1/4th cup of cocoa powder and 3/4th cup of 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 you will love the flavor of this spice in the pancakes.
  4. I highly recommend preparing this batter at least 10-15 minutes before 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 try it for yourself and see if you like it. I’m guessing that whole wheat pastry flour would have been a better substitute.
Nutrition Facts
Vegan Pancakes
Amount Per Serving
Calories 116Servings 10
% Daily Value*
Total Fat 5g6%
Saturated Fat 3.7g18%
Cholesterol 0mg0%
Sodium 83mg4%
Potassium 233mg5%
Total Carbohydrates 16.6g6%
Dietary Fiber 1.4g5%
Sugars 2.5g
Protein 2.3g
Vitamin D 0mcg1%
Calcium 139mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Lisa K

    Oats are also on my sensitivities list. Any thoughts on a substitute for the oats?

    • Madhuram

      You can replace it with flour, Lisa.

  2. Venus C Corcino

    What are the nutritional values, calories etc. And what would be the serving size per batter or pancake size?

    • Madhuram

      Serving size: 1 pancake
      Servings: 10
      Amount per serving
      Calories 116
      % Daily Value*
      Total Fat 5g 6%
      Saturated Fat 3.7g 18%
      Cholesterol 0mg 0%
      Sodium 83mg 4%
      Total Carbohydrate 16.6g 6%
      Dietary Fiber 1.4g 5%
      Total Sugars 2.5g
      Protein 2.3g
      Vitamin D 0mcg 1%
      Calcium 139mg 11%
      Iron 1mg 6%
      Potassium 233mg 5%

  3. Ames

    Mine turned out very sticky and dense – not sure what I did wrong, the flavor was good but the texture was off. I’m new to vegan pancakes though so maybe this is normal?

    • Madhuram

      It’s not normal, Ames. The pancakes turn out very good.

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  5. Gordy

    Just tried these and very satisfied. I used GF plain flour, buckwheat and sorghum as my wife is gluten free. Didn’t add sugar neither. Thank you

    • Madhuram

      You’re welcome, Gordy.

  6. Ashlee

    Would these be good to refrigerate or freeze and reheat?
    If so how would you recommend trying?

    I’d love to make more things like this for her but we wake up so early as is I can’t see another 30-45 minutes on top of it all to make them and then time to eat them as well!


    • Madhuram

      I usually make small batches but have stored in the fridge for a few days and reheat it in the microwave and it’s good to go.

  7. Sofia

    Perfect pancakes!

    • Madhuram

      Thanks, Sofia.