I’ve been laying low since I got home after a month of being away. Hibernating, if you will. Reveling in the quiet and making coffee without worrying about waking someone. Making pancakes over and over. Spending lots of quality time with my dog Cookie, the pancake thief.
It’s been lovely. My pancake endeavors have paid off, too. I realized the other day that I don’t have a basic pancake recipe on the blog, so here we are. Meet my new favorite pancake recipe. It’s easy, healthy and vegan, to boot!
How to Make the Best Vegan Pancakes
Basically, I reduced my gingerbread pancake recipe to its most essential formula, then I traded almond milk for cow’s milk and olive oil (or coconut oil) for the butter. I was concerned that I’d be able to taste olive oil in the finished product, but I really can’t! Coconut oil works just as well, but it solidifies on contact with cold ingredients, so olive oil is just the easier choice.
I tried a “buttermilk” version as well, with almond milk combined with a tablespoon of vinegar and lesser amounts of baking soda and baking powder. Even with the vinegar to react with the baking soda, the pancakes tasted terribly bitter. I’m still mystified. I scratched the buttermilk idea and carried on with one tablespoon baking powder as the leavener, which works great.
Then I tried omitted the eggs completely, surprisingly without any ill effects. Just to be sure, I tried a version with flaxseed to make up for the egg, but it didn’t make any difference. The batter gets nice and bubbly thanks to the baking powder, then it fluffs up on contact with the hot cooking surface like flatbreads typically do.
Without that eggy flavor, the remaining ingredients get to shine through. As such, this vegan pancake recipe produces remarkably delicious pancakes.
Whole Wheat Flour Tips
Bob’s Red Mill sent me their organic whole wheat flour, which imparts a lovely, lightly nutty flavor. Bonus? Since it’s higher in fiber and protein than all-purpose flour, these pancakes are more likely to stick with you until lunch.
Speaking of whole wheat flour, if yours tastes bitter, your flour has gone bad! Whole wheat flour is not inherently bitter, but because it contains all of the good-for-you natural oils present in wheat, it can go bad more quickly than processed flours. For best longevity, buy quality flour and store it in an air-tight container in a cool, dark place, like the refrigerator or a cabinet.
I’ll quit rambling on about my beloved whole grain flours. Please let me know how this recipe turns out for you in the comments!
If you love this recipe, be sure to check out the two pancake recipes in my cookbook, which both have vegan options. Looking for more vegan breakfast recipes? Here are a few of my favorites:
- The Very Best Granola
- Vegan Banana Nut Scones
- Homemade Bircher Muesli
- My Favorite Chia Seed Pudding
- Apple Steel-Cut Oatmeal
Watch How to Make Vegan Pancakes
Simple Vegan Pancakes
- Author:
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
These easy vegan pancakes are my favorite basic pancakes! Who knew that eggless, whole grain pancakes could be so fluffy?! Feel free to throw in some add-ins like blueberries or chocolate chips, if you’re so inclined. Recipe yields 6 modestly-sized pancakes (perfect for 2 servings), so multiply as necessary.
Ingredients
- 1 cup whole wheat flour*
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup almond milk or dairy-free milk of choice
- 2 tablespoons olive oil or melted coconut oil
- 2 tablespoons maple syrup or sugar of choice
- 1 teaspoon pure vanilla extract
- More oil to grease your pan/skillet, if necessary
Instructions
- In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
- Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Notes
Adapted from my gingerbread pancake recipe.
*Flour options: All-purpose flour should also work fine here.
*Make it gluten-free: Readers report that Bob’s Red Mill’s gluten-free all-purpose flour works great.
Leftover pancakes? Pancakes make great leftovers! Store them in the refrigerator for up to 5 days, or freeze them for months. To warm, wrap a short stack of pancakes loosely in a paper towel and gently reheat in the microwave until warmed through, flipping and re-wrapping the stack halfway through.
Make-ahead option? I don’t recommend mixing pancake batter and storing it in the refrigerator overnight. You will have better luck mixing the dry ingredients separately from the wet ingredients, as directed in step 1, then storing those two components separately (store the wet mixture in the fridge). When you’re ready to make pancakes, begin with step 2. This technique will work better if you use olive oil, since coconut oil solidifies when chilled.
▸ Nutrition Information
This post is sponsored by Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always.
El Singer
I was a little taken aback by how runny the batter was but I just went with it and they still tasted amazing! Even these crispy good edges. I did blueberries:)
Kate
I’m glad you liked it!
Danna
The absolute BEST vegan pancake recipe I’ve EVER tried!!!
THX, Kate
★★★★★
Laura W
I am a big pancake fan. We are in the first week of our vegan journey and I absolutely loved these pancakes.
★★★★★
Lisa K
Found this recipe when trying to find a good vegan pancake recipe to take the place of my old milk/egg based version. This one is wonderful! They were fluffy and received my kiddos approval! I used melted vegan butter instead of the oil and ended up adding a bit more almond milk, as I like a thinner pancake mix. This may end up being my go-to weekend pancake recipe! Thank you!
★★★★★
Staci
I tried it and it was great! I shared this recipe on one of my Facebook groups.
Kate
Wonderful! Thanks, Staci.
Jsnjd
THE BEST EVER EASIEST VEGAN PANCAKES!!!!!!!!!! The struggle is over… add warmed up frozen berries(they turn into a hot jam) ALSO THESE ONES ACTUALLY COOK!!!
Kate
Well, thank you! I’m glad you like them so much. If you would want to leave a star review, I would really appreciate it!
Dina
Finally! Easy to make, fluffy Vegan pancakes. Many thanks. I added a smashed banana to the mix.
Kate
You’re welcome!
Sandee Joy
Oatmeal
Banana
Used water, no almond milk
Baking soda
Cinnamon blend
Olive oil
Honey
Blend, pour on plate
Microwave 2 minutes. Yum
★★★★★
Leah
I only have coconut flour. Would that work?
Kate
Unfortunately, that will not work as it is not a 1:1 substitution. It will be pretty dry.
Pia Carlson
I just made these for dinner & they are delish! I was worried about the olive oil tasting funny, but it didn’t. My teen chowed them down and asked for them in the morning too LOL. I did use unsweetened vanilla coconut milk which added flavor, but the bob mills flour was great! I wish I could upload the image :)
Kate
That’s a win! I’m glad the flour worked well.
Jenelle
Hi Cookie and Kate,
My boyfriend asked for a pancake breaky and these did the trick! (It’s hard finding good vegan pancake recipes.) I added some blueberries which made them extra tasty. Thanks for a great recipe! I’m looking forward to trying your paella soon. :)
– Jenelle (and Reed)
★★★★★
Kate
Wonderful, Jenelle! I’m glad this was just what you needed. Thanks so much for the review!
Amanda Jones
I love this recipe! It’s my new favorite healthy pancake recipe! I also add chopped apples and they are so amazing, thank you for sharing! I usually double the recipe and save the extras for later in the week…they microwave really well and taste just as good a day or two later. :)
★★★★★
Kate
Chopped apples sound delicious! Thank you for sharing, Amanda.
Melody
These are delicious.
Do you double the amount of baking powder when doubling the recipe, or would that be overkill?
★★★★
Tracey
Yes you should.
★★★★★
Christy
My boyfriend and I tried this recipe this morning and it was fantastic! We are trying to go plant based so we reduced the oil from 2tbsp of oil to1tbsp of olive oil and 1 tbsp. of almond milk. We were happy the pancakes were fluffy and slightly sweet. We coupled the pancakes with vegan apple sausages and had vegan pigs in a blanket! Nice treat that we both haven’t had in years! Thanks so much for your website. You have really helped us stay on our plant based diet!
★★★★★
Kate
You’re very welcome! I’m happy the blog is a great resource for you. Thanks for your review!
Jay
these turned out amazing! I added 1/2 cup semi-sweet chocolate chips and every time i poured the batter into the pan i added 3 thin banana slices :) the pancakes turned out so crispy on the outside and thin but still fluffy! They don’t really look like your pancakes in the photos but I’m happy with my results!
★★★★★
Kate
That sounds wonderfully tasty! Thanks for the review.
Claudia Ribeiro
Thanks so much for the recipe. Just did it with all purpose flour (only one I had), topped it with vanilla flavour soy yogurt and Berries… Amazing!!
Kate
You’re welcome!
Simone Henry
Best pancake recipe EVER! They have everything you want in a pancake.
This will be a staple for me.
★★★★★
Kate
Thank you, Simone! I’m really glad you like them so much.
Khushboo Jora
I was looking for something healthy to for breakfast and came across your recipe. I found it very easy so I decided to try it out & I loved the results. Pancakes were so soft and fluffy. I topped them with honey. My grandma too loved them. Thank you so much for sharing this amazing recipe with us.
Love
Khush xoxo
PS – can you please share the recipe for eggless oats muffins? Any kind of flavoured muffins would do.
★★★★★
Kate
I’m glad you liked them! Thanks for the review. Check out my muffin recipes. In the notes section, I offer different options for varying dietary needs. https://cookieandkate.com/tag/muffins/
Paul Corcoran
Excellent basic recipe to work from. For my wife, I add blueberries by hand after the initial pour of batter on the griddle. Keeps the batter from turning blurple (blue/purple)! When we double the recipe, we use half almond flour and half whole wheat flour for a bit of a nutrient boost.
★★★★★
Kate
Thanks for sharing, Paul!
Dr. J
These are great! Made the recipe exactly as written and they came out light and delicious. I’m sharing this with our daughter.
★★★★★
Kate
Great! Thank you.
SJ
I want to make it for my 18 months old baby but without baking powder. Is there anything else that I can use? Or will just skipping it out still produce something tasty for her?
Kate
You really need baking powder to make this work. Sorry, SJ!
Rebecca
I threw in some chopped pecans I had lying around, and served them with a banana on the side, and breakfast was born! They turned out perfectly fluffy, and I was perfectly happy.
★★★★★
Kate
Thanks for sharing, Rebecca! I appreciate the review.
Lydie
I felt like making pancakes this morning although I had never made pancakes before. These were a success! I used all purpose flour and olive oil. The olive oil I have quite strong and the taste came through a little, so next time I’ll try with coconut instead, but they were still good! Light and fluffy.
Also, my only pan used to be non stick but it’s now a nightmare, and I don’t have any appropriate ustensil to flip the pancakes, but I found a way. I cut two circles of parchment baking paper to line my pan. I poured the batter on one of the circles in my pan, cooked the first side of the pancake, slid it out on a small plate, placed the second circle on top of the uncooked side of the pancake, flipped the plate over the pan, picked the first circle off the pancake and get the second side to cook. I was afraid it would not cook properly with the paper but it was all right! Nothing sticked and the pancakes turned out great! The moisture makes the paper ruffle a bit under the cooking pancake and creates tiger-like patterns on it, which I found amusing.
Anyways, thanks for the recipe! It was easy and made for a very enjoyable breakfast. I’ll definitely make more of them soon!
★★★★★
Kate
You’re welcome! I’m glad you found something that works for you, Lydie. Thanks for the review!
Tara
My new favorite recipe! I have made these pancakes everyday this week! Today I am trying it in the waffle iron.
★★★★★
Kate
Yes! How did they go in the waffle iron? Thanks for your review!
Becky
I made these for a pancake breakfast with a neighbour and her kids, and they were really good! I of course added my usual add-ins to up the nutrition for my kids (hemp seeds, chia seeds, and flax). They were quick to whip up, and did not disappoint!
★★★★★
Kate
Wonderful, Becky! Thanks for your review.
Becky
By the way, your dog is beautiful! Australian Cattle dog, right? I love those dogs, they are so intuitive.
Kate
Thanks, Becky! She half schipperke and half dachshund/Australian koolie mix.
Courtney B
I made this recipe with unbleached all purpose flour and OMG these are the best pancakes I’ve ever had! I’m always scared when I try new recipes online because healthy usually equals bland, but these don’t lack any flavor! thank you!!
★★★★★
Kate
I love hearing that! Thanks for your comment, Courtney. I appreciate the review!
Hayley Morrin
BEST pancakes ever, vegan or not! I added a pinch of cinnamon to my batter but other than the recipe was totally perfect. Saved for future reference :)
★★★★★
Kate
Love to hear that, Hayley! Thanks so much for sharing. I really appreciate it.
Gina
Perfect! Love that this recipe is so simple with easy healthy ingredients. Didn’t need to top it with maple syrup. It’s just great with fresh strawberries blueberries and bananas. My kids loved them too!
★★★★★
Kate
Love that! Thanks, Gina.
Dawna
Kate,
I made half of a recipe of these wonderful pancakes, using oat flour rather than whole wheat flour. Love the crispiness using my electric skillet. Thanks for sharing this amazing recipe!
★★★★★
Kate
Lovely, Dawna! Thanks for sharing and for your review.
Olivia
These were amazing!! I loved them and so did my parents (who aren’t even vegan!) I will definitely make these again. Thanks for getting my whole family to sit together at the table for once!
Kate
Great, Olivia!
Dee
Hi,
My son and I really enjoyed the pancakes. I had to change the recipe a little because I didn’t have Olive oil, so I use avocado oil instead. I also used less maple syrup (1 1/4 Tsp). Although I slightly changed the recipe, the pancakes came out PERFECT!!! Thanks so much for sharing
Dee
★★★★★
Kate
I’m really glad you and your son enjoyed these, Dee! Thanks so much for sharing. I appreciate your review!
Matt
Just found this recipe last weekend, it’s too easy for how delicious they are. I’m gonna get fat from eating these too often.
Kate
Great to hear, Matt!
Anne Goode
My son and I love making these pancakes together. Thanks for the easy recipe.
★★★★★
Kate
You’re welcome, Anne! Thanks for sharing your experience.
Mark
Hey! I tried to make this recipe but unfortuneatly I wasn’t able to finish them as the pancakes stuck solidly to the pan! Please tell me what I did wrong!? :(
★
Kate
Hi Mark! I’m sorry to hear that. Did you lightly grease your pan first?
CF
I’ve made these twice now — thanks for a simple and (so far) foolproof recipe! They worked well with all purpose flour but whole wheat was even tastier. Even my non-vegan boyfriend liked them.
★★★★★
Kate
Wonderful, CF! Thanks so much for letting me know what you thought.
Anna
I just made these and since I have a picky 2.5 year old son and a picky 35 year old husband, I snuck in chia seeds and flax seeds and added a little cinnamon, banana chunks and dairy-free chocolate chips. AH-MA-ZING. They’re all gobbling them up as I type!
★★★★★
Kate
Delicious, Anna! Thank you for sharing and letting me know you loved this one.
jbdean
I’m sorry but I was really hoping to love these but I found them thick, bland and even a bit bitter. The batter, even after adding more almond milk, was too thick to pour and just fell in a blob in the skillet. I’ve been cooking for over 50 years, so I’m sure I followed the recipe correctly. :(
★
Kate
I’m sorry to hear you were disappointed. Thanks for letting me know!
Nita
These are actually the best vegan pan cakes I’ve made
★★★★★
Kate
Love to hear that! Thanks, Nita.
Terri
LOVE,LOVE, LOVE these pancakes. Just made with white whole wheat and my youngest loved them too . I admit I lied to her when she asked “Are these your healthy pancakes?” It was worth it when she declared them delicious. Thanks Kate.
Kate
That’s too funny! Thanks for sharing, Terri.
Tracy
I tried this recipe using the gluten free flour. It turned out amazing!!!! Thank you so much..
★★★★★
Kate
I’m glad they worked so well gluten free!
Julie
Finally a vegan pancake that isn’t gummy! The only change I made was to sub maple syrup for date sugar and an extra 2 tbsp of almond milk. I served these with a hot blueberry compote and a drizzle of maple syrup. Delicious!
★★★★★
Kate
Hooray!! I’m glad you loved this version, Julie. Hot blueberry compote, delicious!
Ashley J
We added fresh blueberries to these and they turned out just perfect!
★★★★★
Kate
Sounds delicious, Ashley!
M Guerra
This recipe is definitely the best vegan pancake recipe I’ve tried!
I’ve been making it practically every weekend since I found it.
★★★★★
Kate
Love to hear that! I’m a pancake lover myself. I appreciate the review, M.
Theresa
My husband and I stayed with my daughter and her family for a couple of days. She made these pancakes the first morning and we both liked them so much we asked for them the second morning. We are not vegan and don’t always care for some of the meals she serves. These were such a winner that they are the only pancakes I make now.
★★★★★
Kate
Love to hear that, Theresa! Thanks for your review.
nellie=
i found the batter to be runny, so the pancakes came out really thin. I gradually added more flour to the mixture after each few I poured to help. BUT the flavour was DELISH!!!!!
★★★★
Kate
Thank you, Nellie!
Patricia
These were my first vegan pancakes. Turned out really well and will definitely be making them again! I mixed oat flour with all-purpose flour, used vanilla flavour soya milk with some water. Next time I’ll try to go for less baking powder though, because the taste is a bit too strong for me.
Kate
Thank you for sharing, Patricia! Make sure you are using aluminum free, that should help with the baking powder taste.
Anna Fomina
The pancakes tasted great, but the amount of baking soda is a little high.
★★★★
Kate
Oh no, Anna! It’s baking powder, not soda. They are two different. That might help next time!
Susanna
Just made this recipe for breafast today and totally loved it!!! Light and fluffy and perfect flavor! I made the batter totally sugar or maple syrup free to give it a more neutral flavor and they tasted great! Made half batch with fresh blueberries and half plain. We are in love with the result in both! This will become a go to recipe for sure!
Thanks so much for sharing.
★★★★★
Kate
You’re welcome, Susanna! Blueberries would be a nice addition.
Emma
Very delicious! I used AP flour and put sliced strawberries in the pancakes as they cooked! A perfect vegan pancake imo, sweet and fluffy
★★★★★
Kate
I’m happy to hear that, Emma! Thanks for your review.
Linda
Very good.. very simple..I now know how to make pancake from scratch also it’s vegan. I just added pinch of salt and turmeric powder.. Thank you for sharing
★★★★★
Kate
You’re welcome, Linda!
Abril
Can this be used with white whole wheat flour?
Kat
Best vegan pancakes I’ve tried!! So fluffy and good. Thanks for the recipe (:
★★★★★
Kate
You’re welcome, Kat!
Michelle
I changed the oil to avocado and only added one tablespoon and only added one tablespoon of real maple syrup, and these were hands-down the BEST pancakes I’ve ever had, vegan or otherwise. They have amazing flavor, they are fluffy– they are like a dessert! Thank you!!!
★★★★★
Kate
You’re welcome! I’m happy you loved them with your adaptions, Michelle.
Sheri
We recently switched to the Vegan life. We have been doing more Forks over Knives, which removes oil as well….. thus pancakes have been dismal and take way too long to cook and make.
Found this recipe and WOW!! What a wonderful, delightful quick and easy recipe. My dear husband’s tastebuds were transported to heaven once again ❤️. I think a little oil will not hinder our steps to remain healthy for the long haul. I have written the recipe down and will use it once a week if not more. Thanks so much!!
★★★★★
Kate
I’m glad you loved it! Thanks for your review, Sheri.
Lauren
Hi! Is the batter supposed to be really thick? I couldn’t even pore it out of the 1/4 cup..
Kate
It is similar to traditional pancake batter. Did you by chance let the batter rest at all? You did add the 1 cup milk of choice and oil, correct?
Lauren
I let it rest while I was heating the pan heat up. Yup, 1 cup of milk and oil. I left out the maple syrup, that’s the only change I made. I will try again! Thank you for your reply :)
Zahra
I’ve made this recipe multiple times and LOVE it! I usually put blueberries in mine. This is my go to recipe. Thank you!!
★★★★★
Kate
This is a great go-to recipe. Thanks for sharing, Zahra!
maddie
Can we use millet flour?
★★★★★
Kate
Unfortunately, I don’t think that would work well. Sorry, Maddie!
Lita
I made a half batch for myself. These are the best pancakes I’ve had in years! I used coconut oil in the recipe and it was delicious! So quick and easy to make, I can see myself making these every day haha. Thanks!
★★★★★
Kate
Hooray! I love to hear that. Thanks for taking the time to review, Lita.
Maria
I want to try this recipe this weekend. Would it be okay to substitute unsweetened applesauce for the oil? Im trying to keep oil to a minimum.
Kate
I haven’t tried it with this one. You could see what others may have done by searching the comments, Maria.
Maria
I actually did try it with unsweetened applesauce instead of oil and it worked very well.
★★★★★
Kate
Great! Thanks for sharing, Maria.
Genevieve
I always accidentally end up making your recipes (don’t always pay attention to the link I’m clicking), and they never disappoint! (I try to be refined sugar free, and my toddler and I are currently dairy and egg free, among others, due to minor allergies).
These are by far the BEST pancakes I have ever made (though part of that is due to learning not to over-mix the last few years).
Recipes like yours give me confidence in the kitchen, especially with using alternative ingredients.
Thank you, Kate <3
Now to see what recipes you have for scones. :-)
(oh, I also subbed 1 1/3 cup white flour)
★★★★★
Kate
I’m happy you are enjoying the recipe, Genevieve! Thank you for your review.
Amber
THIS IS HORRIBLE IT DOESNT WORK
★
Kate
I’m sorry you had a poor experience, Amber. What seemed to be your issue?
Dee
I love this recipe 5☆delicious
★★★★★
Lauren
Fell apart and too much baking powder. Least favorite of the vegan pancake recipes I’ve tried.
★★
Kate
Hi Lauren, I’m sorry these didn’t work for you. You used 1 tablespoon correct? Did you allow them to cook long enough before flipping them?
Harsha
I love Pancakes! I’m so in love with this :) They look delicious
★★★★★
Kate
I love pancakes, too! Thanks for your review, Harsha.
TW
Delicious and easy!
★★★★★
Kate
Great to hear, TW!
Meagan Braun
So good! I used Anita’s sprouted whole wheat flour and about 1/3 Bob’s red mill 1 to 1 flour and they turned out amazing- toddler approves! Thanks for making our Saturday morning easy and delicious!
★★★★★
Kate
Great to hear this recipe worked so well with that combination of flours!
shelby
Do you have any idea the nutrition facts? I would love to make these! I just would like to know the carbs, fats, and protein content. :)
Kate
Hi Shelby! Make sure you allow cookies in your browser. It’s working at the moment, but has had trouble recently. My team is working to resolve the issue. Also, you could try a different browser if you are having issues. Sorry for the inconvenience!
Lorie
I’ve made these twice. Love, love, love them! I reduce the oil and maple syrup to 1 tbsp each and the flavor and texture is perfect for my taste. Thank you!
★★★★★
Kate
I’m so glad you love them, Lorie!
Kelly
Thanks for sharing this recipe! Can I use this recipe for sheetpan pancakes?
Kate
You’re welcome! I don’t have a recipe for that and haven’t really tried that way. I would be curious to hear how it works!
Karyn
These are delicious! Recently found out I’m allergic to Milk, so no butter either. I love pancakes and was so happy I can still have them. I usually suck at making them because they come out raw in the middle. These were perfect. I actually made good pancakes haha!
★★★★★
Kate
I’m happy you can have these! Lots of my recipes you can use oil and a non-dairy milk with, if you are looking for another recipe in the future!
Sara
I made these with soy milk and used cinnamon when I discovered we were out of vanilla — still so good. Was surprised that we couldn’t taste the olive oil. Really easy, light, fluffy.
★★★★★
Kate
I’m glad you still loved them, Sara! I appreciate your review.
Katlin Gomez
I made this for my husand, son and myself and they came out amazing! I added vegan chocolate chips and frozen strawberries! They are light, fluffy and full of flavor! I will definitely be making these again!
★★★★★
Gail White-Lyon
Made this recipe. Added banana. Delicious!! Thanks for putting the recipe together ☺️. With delicious vegan recipes it makes being a vegan so much easier.
Kelly
I doubled the recipe, poured the batter into a sheet pan and baked at 450F for 10 min in my Breville compact oven. It turned out perfect! Thanks for the recipe!
Kathy Tippins
I’m going to make this. I have liquid coconut oil. (It wont solidify). Will that work as well?? Thank you!!
Kate
How did it turn out? Did it work?
Barbara J Williams
Thank you! We are celebrating International Pancake Day tomorrow at school and we have a student with an egg allergy. I tried a batch of these tonight and they are wonderful. I am so thankful for your recipe. Everyone will be able to be able to eat a pancake or two!
★★★★★
Kate
How fun! I’m glad these are able to be enjoyed by all the kiddos!
Barbara J Williams
Our Pancake Day was a hit! I read Eric Carle’s book, “Pancakes, Pancakes!” and then I took a spatula and flipped pancakes so that the students could catch them on a plate. (I had made some pancakes the night before.) Everyone got a chance to catch a pancake or two. We then mixed the batter and I then made pancakes for all. The smell filled the room and wafted out into the hallway, making passers-by very hungry. It was a wonderful way to share the joy of cooking with our students. Without the eggs, everyone was able to indulge in eating the pancakes from your wonderful recipe. Thank you, again!
Curls
This came at wonderfully! It was so good the first day that we slipped in a new lunch plan for the leftovers the second day of our family visit.
My mom is on low sodium for kidney and high blood pressure. I can’t eat dairy or eggs. That left homemade with adjustments. There are NO low sodium brands out there.
My mom was wolfing them down, which she hasn’t been doing lately. My dad ate a hearty amount. I did think they were a little sweet myself so I might do with less sugar next time. But I thoroughly enjoyed them.
I left out the salt altogether. Use regular white flour all-purpose. Used to low sodium baking powder, but next time we’ll try the special ener-g brand no sodium baking powder. Olive oil. And 2t cane sugar and1 maple syrup, until I realized I was low on maple syrup and switch to cane. For the mix I used cashew milk that was low sodium. It added to the sweetness. Was it hard to find low sodium milks. Later to make it thinner I used a soy milk. I cooked them in nutr-something coconut oil with buttery taste. It’s a responsibly grown company with no sodium. I used high quality vanilla.
I pre mix the dry in the wet and store them separately for two days. The wet in the refrigerator the dry on the counter. Use a whisk on the wet after I softened it a little in the microwave I mixed everything together and let it sit.
The batter bubbles, they come up light and fluffy. I added a bunch of soy milk to water it down a bit so they would come out thinner, our family’s preference.
Here’s the kicker. I left the leftover batter overnight in the fridge. It was bubbling when I pulled it out. I added some soy milk too thin and they came out as good as the day before.
I did 3 cups of flour and 3 cups of cashew milk and then realized it was about twice as much batter as we needed for three people.
Cooked on medium heat. Some of the time some medium-high. You do have to have the patience to let them to brown.
It took a while to cook a pile but then I put them in the 1200watt microwave for I think a minute and they warmed up fine. Not longer than a minute.
I couldn’t eat in in in restaurants due to a low immune condition so we had to cook at home. I was completely out of receipes for pancakes but I really wanted them for my birthday. And this recipe save the day. The put everybody in a good mood two days in a row. As well as being easy, very doable, tasting like pancakes not like a vegan knock off, very malleable into our low sodium needs, and I really was amazed at how many pancakes my 100 lb mom packed down.
★★★★★
Kate
Thank you for your detail, Curls!
curls
Oops, so many typos. I’ll be making these again! Thank you!
Nina Barco
I made them this morning and they were FABULOUS :) added chocolate chips!
★★★★★
Kate
Thanks for your review, Nina!
Coco
Absolutely love these vegan pancakes!! They are so delicious and taste even better than animal product pancakes <3
★★★★★
Kate
I’m glad you do!Thanks for your review, Coco.
Amanda E Cross
We are recent vegans and my kids are forever grateful for you pancake recipe. “oh mom, I can eat this!!” Thanks!
★★★★★
Kate
Hooray! Thanks for commenting, Amanda.
Alexi
These are amazing!! So fluffy and great flavor ❤️
★★★★★
Kate
Thanks for your review, Alexi!
Claire Koke
YUM! Not vegan, but vegan curious, and these were BOMB. Added a sprinkle of cinnamon to the dry mix to give me a little extra warmth on this chilly winter morning!
★★★★★
Kate
I’m glad you tried them, Claire!
Janice N
Yum! Despite a few mods (water not mylk, canola oil) and the addition of 1T of cocoa, these turned out super tasty!
★★★★★
Janel
Thank you for another great recipe! These were absolutely delicious! I subbed 2 Tbsp applesauce for the oil to make them oil free and they still turned out great. I used vegan sugar free chocolate chips, added walnuts and put sliced bananas on top as well. Yummy!
★★★★★
Kate
You’re welcome, Janel! Thanks for your review.
Karianne Maley
Absolutely the best and easiest plant based pancake recipe And I’ve tried a few over the years! Love your stuff!
★★★★★
Kate
Thanks for sharing, Karianne!
Emily
My roommate and I were scrounging for something quick and delicious to make and this did not let us down! We used soy milk and brown sugar and added chocolate chips with powdered sugar and cinnamon on top. They could have been a little sweeter, but they were fluffy and really hit the spot! Warmed up well too! Thank you so much – we will be using this again!
★★★★★
Jessi Summers
Do any adjustments need to be made for altitude? I live in an area that’s over 6,000 feet in elevation and I’m not sure what altitude this was developed at. Thanks!
Kate
Hi Jessi! I’m not sure, sorry. Since I don’t live in an area where I have consider that(Kansas City), I’m not sure how to adjust.
Cicely
The most amazing vegan pancakes yet! I used all purpose flour and added dark chocolate chips and they were so yummy!
★★★★★
Kate
I’m excited you loved them, Cicely!
michelle
Oh my YUM! I wanted pancakes today but was being super lazy and didn’t feel like dealing with my usual egg substitute. When your site came up on my google search, I clicked right on it since I have yet to try a recipe from you that I don’t like! I was thrilled to see no egg substitute was needed and whipped these up in minutes. I had some Trader Joe’s pumpkin almond milk in my fridge so used that for the almond milk and they came out SO good! Can’t believe how fluffy they are and I love the touch of sweetness from the maple syrup! This is now my go-to pancake recipe, for sure! Looking forward to experimenting with various mix-ins in the future — chia seeds, hemp hearts, flax seeds, etc.!
★★★★★
Cinthia Gil
My entire family including my toddler loves this recipe. I sprinkle flax seeds to the cakes when they are cooking.
★★★★★
Kate
You’re welcome! I’m glad this is a family favorite, Cinthia!
Bev Frewin
These were so easy to make and so delicious! A big hit with my children too. Thank-you :)
★★★★★
Maura
Wonderful pancakes!!!
★★★★★
Suzanne
These were delicious, light and fluffy! I used avocado oil. It absolutely was the perfect amount for my husband and I. I’ll make them again and add blueberries next time. Thank you! Love your cookbook also, will be utilizing it more as we are making our way to more whole food plant based eating.
Happy New Year!
★★★★★
Tami
I ended up making a double batch but decided to not fry it all up. I placed the mixed batter in a mason jar and into the fridge. Made the next morning. It did thicken up so I added a little more milk to batter and it was totally fine.
I also use all purpose flour and it works great.
This is my favorite pancake recipe! Thank you!
★★★★★
Kate
I’m happy you enjoyed this Tami! Thank you for sharing how you made this work overnight.
Kellyd70
Thank you for this recipe. I have put off making pancakes since becoming vegan, but thought I would give this recipe a go.
They were great!
I had to make a few substitutions with what I had available (plain white flour, soy milk, liquid coconut oil), but they turned out really well.
Thanks again.
★★★★★
Kate
You’re welcome!
John
Best vegan recipe for pancakes I have made. My kids beg for vegan pancakes now. I mixed in some bananas as well…what can I say, but wow! Too good.
★★★★★
Kate
Thank you for your review, John!
Morning
I like pancakes but do not love them and my partner eats them but doesn’t like them. We both loved these. I used brown sugar and dried, wild blueberries. Thanks!
★★★★★
Mary
Such a ridiculously fluffy pancake and a velvety batter! I used Mexican vanilla for an extra punch of flavor. Will definitely make these again!
★★★★★
Cinthia Gil
Love it!
★★★★★
Kate
Thanks for sharing, Cinthia!
Ben E Basham
These turned out great. I’ve expanded on your recipe and added PB powder for extra protein and a peanut butter flavor. A little cocoa makes them chocolate peanut butter… thanks!
★★★★★
Cheyenne
Thank you for this recipe!! My kids and their friends now say – I make the best pancakes EVER!! Super greatful
★★★★★
Jeryl
Thank you and love this recipe! Just hope you have in it grams too, would be so much easier to follow through :)
★★★★★