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.
Eunice Ku
These were so good and so unbelievably easy to make! I am allergic to dairy and was really craving for some nice and authentic tasting pancakes. These totally made my day, thank you!!
★★★★★
Courtney
So freaking good! I replaced the sugar with mashed banana as I’m avoiding sugar at the moment and added a bit of ground flax for fun, but loved this base. You have such wonderfully easy and healthy recipes on here. Thanks so much for taking the time to share with us!
★★★★★
Jennifer
I’ve made these so many times since I found tge recipe. Absolutely my favorite pancakes ever! Hubby agrees! I add a little apple cider or pomegranate vinegar into the almond milk and do half oat flour half white whole wheat. Batter also is great the next day. Thanks!!
★★★★★
Kate
You’re welcome, Jennifer!
Selene Henry
Just made It, after trying few, here is how it turned out great for me: 2 tablespoons of dough for each pancake, thick pan on low-medium heat, and most important I waited 45 min the dough to rest. That way for me pancakes turned out very nice, light and fluffy !
★★★★
Veganlongerthanu
Batter
Rob
5 stars! I made it, but I added egg, green pepper, onion and cashews to the mix, so prep time was much longer. Also, I overused vinegar when soy flavor should have been dominant, but it still was delish!
★★★★★
Kate
Thank you for sharing, Rob!
Claire Lin
Best pancakes I’ve ever had!!! I subbed vegan butter in for the oil
Val
Hello, Kate. I’ll start by saying how much I like your posts. I love that your recipes are very precise, which is very useful for beginners like myself. However, fluffy pancakes are the one thing I’ve tried countless times and each time they turn out to be a disaster. Almost every time, they are raw in the middle and in the end they resemble more of a flat bread than a pancake. Any ideas why that is? Thank you, Val
Kate
Hi Val! I’m sorry to hear you haven’t had much luck with pancakes being fluffy. Are you waiting until they are bubbly on the top? You may be over stirring the batter.
Tiffany
Hi Val, I too have this problem from over stirring or not letting my batter rest. It tends to puff more when I do that.
Brad
Just what I was looking for. A classic pancake, veganized.
★★★★★
Sarah
These pancakes were awesome! I didn’t have any whole wheat flour on hand, but all-purpose worked fine, and I used raw cane sugar instead of maple syrup. The whole family loved them! Thanks for the easy, delicious recipe. I’m going to try it again when I get some whole wheat flour.
★★★★★
Kate
Wonderful, Sarah! Thanks for your comment and review.
Jaimie Pruden
This is hands-down my favorite pancake recipe on the planet, including non-vegan recipes! These always come out light, fluffy, slightly sweet, and with perfect ever-so-slightly crisp outer edges. Even my omnivore husband prefers these to egg/butter/milk versions! Thank you for a brilliant recipe.
★★★★★
Robin
Excellent! I used applesauce instead of oil but otherwise kept the recipe the same- THEY WERE DELICIOUS! Served with blueberries, strawberries and banana. Who could ask for more! Thank you!
★★★★★
Jae Gregory
The flavor was delicous. BUT, the first few were too thick and stuck to the pan, even though I oiled it. Added more milk, and they still stuck. The last 3 turned out good. All the rest broke apart (but still so delicious). What did I do wrong? I used a thicker oat milk, could that have done it?
★★★★
Kate
Hey Jae! Sorry to hear they didn’t turn out perfectly! You did include the 2 tablespoons of oil called for in the recipe, right? It could have been your thick oat milk. You might also try a different pan next time. Be sure to wait until the surface of the pan is hot enough that a drop of water sizzles on contact—pans have better non-stick properties when they’re hot.
Jessica Gomez
I had been wanting pancakes. But I was trying to avoid any non-vegan items. One day that I came upon this recipe we tried it and the pancakes came out delicious! I was scared they’d be dry! But they were perfect!
★★★★★
Kate
That’s great! I’m happy you enjoyed them, Jessica.
Roman S
Made it, LOVED IT! Easy, fresh, warm, VEGAN! Thank you so much!
★★★★★
Angela
Hi…..this is the second time I used this recipe and both times they were nothing like your pics. I did substitute with the all purpose gluten free flour. My batter was more like cookie batter and not bubbly like yours. My pancakes were like blobs. I thought I made an error the first time, so wanted to tackle them again…blobs. Don’t know what I did wrong. Took so long to cook as well…never bubbled when cooking like regular pancakes. Won’t try this recipe again.☹️ Very disappointing.
Ash
probably the gluten free flour, you never know how that is going to react in a recipe.
Sarah
I have been making pancakes with this exact same recipe for years but with an egg. As I’m rationing my eggs at the moment due to the current situation I wanted an eggless recipe. I made these with homemade oat milk and canola oil (without vanilla as I ran out!) and they turned out great!
★★★★★
Donna
Do you have an easy recommendation for baking powder substitute? Can’t get my hands on any during this time. I do have baking soda….
Kate
I’m sorry, I’m not entirely sure what to suggest. If you use baking soda, you’ll need to add some acidity to counteract it (e.g. make buttermilk by adding 1 tablespoon apple cider vinegar or distilled white vinegar to the 1 cup of milk called for here). I’d also use less of it, maybe 1 teaspoon. Please report back if you try it!
Elizabeth
Jumping in late, but I used 1 tsp baking soda and 1 tbsp white modena vinegar, and it worked well for me!
★★★★★
julie
perfect and fluffy!!
★★★★★
Kate
Fantastic, Julie! Thank you for your review.
Maleiyah Branch-Davis
Hey Kate!!!
I’ve been trying to find an easy vegan pancake recipe. I don’t cook very often so this was perfect!!! The pancakes came out so well. I was impressed with how tender and light they were but crispy on the edges just the way I like. I used coconut oil, Bob’s Red Mill all purpose flour and added a bit of cinnamon to the batter. Thank you for this wonderful recipe, I will definitely add this to my small but growing cooking repertoire.
★★★★★
Kate
I’m so glad to hear it! Thank you for letting me know, Maleiyah. Stay well!
Lori
Is it just me or are the amounts off as written? My batter came out very runny when I used the amounts given. I had to add more flour to mine. Taste is good though.
Kate
Hi Lori! I’m not sure why your batter was so runny but I’m glad you fixed it. The measurements are correct.
Tracy
I made a gluten free version of this with 1/2 c chestnut four, 1/4 c oat flour, 1/4 c tapioca starch and 1/8 tsp xanthan gum in place of the whole wheat flour and added 1/4 tsp of apple cider vinegar to boost the bubbles. They came out tender and sweet!
★★★★★
Kate
Always a reliable recipe. I’ve used different flours, milks and oils, mixed blueberries and other fruit and pancakes come out fluffy and delicious. Also the oil really helps stop the pancakes sticking to the pan which is where other recipes fall over. Cheers for posting this and many other reliable, tasty recipes.
★★★★★
Heather Day
I just made these today and they were perfect! We’re not vegan but we’re out of eggs and milk in lockdown here in New Zealand, and don’t want to go to the store. Thanks for the recipe!
★★★★★
Kate
I’m happy you loved them, Heather!
Shar
I try this recipe and it great, we don’t use wheat flour so we substitutes For spelt flour instead and it came out great, it’s our go to pancakes recipe.
Thank you!!
★★★★★
Ellie
This recipe is amazing! I read some of the other reviews, and saw that a few said that the pancakes stuck to the pan, but I didn’t even grease the pan and it didn’t stick in the slightest!! The pancakes are super easy to make and very fluffy. Delicious!
★★★★★
Kate
I’m glad this was perfect for you and you didn’t have any issues! It seems to be a pan and/or temperature thing.
Lily
These are great! I ended up using 3/4 of the baking soda because I ran out but they’re still lovely and fluffy!
★★★★★
Kishori
Best pancakes ever..!! Your recipe is a super hit , my family loved it and we have decided never to get a boxed pancake mix again. the best part about the pancakes is that they are made using whole wheat flour and not refined flour. Also can I use something else instead of baking powder to make the pancakes, please suggest. Thank you
★★★★★
Lauren
I never comment on recipes. My 2 year old loves pancakes but I’ve never really been a fan. I make them most Sunday’s as a treat for him. They’re always too flat, too soft or weirdly taste like baking powder. These pancakes are UNREAL – fluffy but crisp. I am officially a pancake lover! My search for “the pancake recipe” is over! Thanks so much!
★★★★★
Derrick
I made this with Ripple pea milk, olive oil and didn’t have sugar on hand so per Courtney’s recommendation I added one mashed overripe banana and it was phenomenal. Most crispy and fluffy pancakes we’ve made, way better than the non-vegan recipe I was using previously. Thank you for sharing!
★★★★★
Kathryn Taylor
THESE WERE AMAZING. My family doesn’t usually like the pancakes I make because I usually do them super thin. My mum had 4- she doesn’t usually have more than 1 so that shows how good these were! I actually added 2 mashed bananas into the mixture and they were even better so definitely give that a try!
And btw we have the same name!
★★★★★
Roshni
Hey there , In Super Simple Vegan Pancakes can we use packaged milk we get from the milk booth dairy? Or can we use cow milk ? Its basically a pastured milk… So can we use ? Instead of almond milk ?
Roshni
I am non vegan , So which milk do I use for pancakes ?Normal Toned milk or cow milk is Okay ?
Kate
Hi Roshini, If you aren’t vegan than you can try some of my other pancake recipes.
Karen
These are delicious! So easy to make with ingredients I always have on hand. Excellent and easy to follow instructions, thank you!
★★★★★
Leigh Baker
Made these for the first time today. Perfect!!!
★★★★★
Esi
These are so great. Made many different pancake recipes, vegan or not – but they were probably the best so far!
Used oat milk instead of almond and it worked well.
★★★★★
Kelly
I measured precisely with a food scale but my batter was very runny and lumpy (took care not to over-mix, but the batter was full of lumps). I’ve never had this issue with homemade pancakes! I’ll make them again and hopefully they’ll turn out better.
★★★
Suhasini
Had a small problem with the quantity.The recipe is great ! But for me it took half cup more of milk than what you’re written here , the batter was very very thick with just one cup – like cookie dough. So added half a cup more and turned out beautiful ! Also I put vanilla soy milk so didn’t need any sugar !
★★★★★
sam
I made this and the pancakes were way too liquidy to flip. used a sugar replacement but otherwise taste was ok
★★★
Taylor K
Delicious and truly simple! Thank you for this recipe. My son is allergic to dairy and eggs. I’ve made plenty of healthy vegan pancakes over the years and these are the fluffiest. I used half whole wheat flour and half all purpose, to be more like the pancakes at our local vegan restaurant my son was missing, and it turned out perfectly.
★★★★★
Edith Albahri
Thank you so much for this easy and delicious recipe, topped with peanut butter, sliced bananas and drizzle with raw honey. Yummy!!!
Jeremy
I made this recipe for my kids with Einkorn All purpose flour and they absolutely loved it! This is perfect and will be my go to recipe from now on. Thank you
★★★★★
Michele Talbott
I’m so glad I found this recipe! I followed the recipe exactly and they turned out great! I can never find a good vegan pancake recipe but this is the one! Thank you!
★★★★★
Tamila
OMG , it really is the best vegan pancake recipe that I have tried. Thank you so much Kate!
★★★★★
Kate
You’re welcome, Tamila!
Hayley
I was about to make your other whole wheat pancake recipe when I realized I was out of baking soda. Of all things, baking soda! So I made these ones instead. Still great! I added chocolate chips and topped with almond butter instead of syrup. A little indulgent for dinner but at least more redeeming with the nut butter, whole wheat flour and olive oil. Thanks Kate!
★★★★★
Kaelyn Doherty
This is the best, by far pancake recipe I have made, or tasted. Thank you so incredibly much for sharing this recipe.
★★★★★
Salma
Soooo good!!! I had to make another batch because my kids ate them all before my husband could eat any! I’ve been plant based for 6 months and these are the first pancakes that I’ve made that rival buttermilk. Thank you so much for another delicious recipe
★★★★★
Julia
I am usually not a big fan of pancakes but these are amazing! I added some cinnamon and frozen blueberries. Love this recipe, incredibly simple and fool proof! Thank you!
★★★★★
Martha
This is my go-to pancake recipe — it is quick and delicious! I usually do 1/2 WW and 1/2 AP flour, and then add a tbsp of ground flaxseed. Otherwise I follow the recipe as stated. Tip: Thinly slice some fresh peaches or strawberries to add to the uncooked side before flipping! Yum!
★★★★★
Jemma
Not great. 1 tablespoon of baking powder is way too much, I even added a little bit less and it still ruined the whole recipe.
★★
Teresa
I’ve just made these pancakes and boy, are they fluffy!! they came out perfect. The only change I made it was just using normal vegetable oil instead of olive or coconut ones.
★★★★★
Holly
Truly spectacular. I’ve been vegan for five years and I’ve been using this recipe for almost as long. Amazing pancakes every time, even though I often use white all-purpose flour. Fluffy, just sweet enough, and my non-vegan friends rave about them. Some of the best pancakes I’ve ever had!!!
★★★★★
Lauren
Okay so I made this recipe like a month ago and it was AWFUL. Super lumpy, wouldn’t cook right, stuck to the pans and looked like crap. I just ordered new non stick pans and WOW! If you’re having issues, it’s your pans. I will be making these multiple times a week now :)
★★★★★
sally
These are now my favourite pancakes. I just added a bit of cinnamon! Now my go-to pancake recipe :)
★★★★★
Rana
Hi Kate.
Is there any specific brand of non-stick griddle you recommend for pancakes? My little boy loves pancakes for breakfast but I didn’t have much luck making fluffy pancakes at all.
Thanks.
Kate
Hi Rana! A good stainless steel heated with a good cooking oil or cast iron works well, too. I prefer to stay away from non-stick as there are a lot of unknowns about the chemical usage.
Kristen
Absolutely delicious! For those of you who ended up with crumbly pancakes, don’t miss the step of letting it sit for a few minutes. I didn’t the first time so my pancakes failed. The second I did and they turned out great! I also used oat milk.
★★★★★
Polina D.
I just made them, they turned out great! Thank you for the great recipe!
★★★★★
Kate
You’re welcome! Thank you for your review, Polina.
Sahana
Made this today. They came out so fluffy and delicious! I did half whole wheat and half oat flour, and served with maple syrup on top, and sliced peaches on the side. I have finally found my go-to whole grain pancake recipe, thank you! :)
★★★★★
Teagan
Just made these and they came out a treat!
Tasted like the real deal, looked like the real deal but I with your magic ingredient list!
Will 100% remake!
sandiegogreengirl
Hi Kate, long-time fan of yours here, writing to say these pancakes are our family favorite. My two-year-old daughter is particularly enthusiastic about them. Thank you for another great recipe!
I recently started an eco-blog where I post a lot about veganism. Did you know that adopting a plant-based diet is the single best way to reduce your impact on the planet? I’m working on a post of the best vegan breakfasts and I’m definitely including a link to these. Thanks again– we really appreciate your culinary wisdom :)
★★★★★
Judelmy
My mom and I absolutely loved this recipe! It was easy to make. I shared it with my best friends. Thank you!
★★★★★
Kate
You’re welcome! Thanks for letting me know you loved it and plan to share it.
Anna Kingston
Thanks so much for this easy and delicious recipe. I’ve tried other vegan pancake recipes and they’ve been rather over complicated and underwhelming. I made these with 2/3 spelt flour and 1/3 plain (all purpose) white flour and they turned out great. My vegan teenage daughter’s non veggie friends all loved them too !! Thanks again, Anna and Eliza x
★★★★★
Susan
I have to say these were horrible. It was like eating cake and the texture was rubbery. I will not be making again.
★
Lara Oberlin
Well, I’m over here in Ireland and never was able to make a truly good vegan pancake until today. And that’s tough, because I never bring eggs or milk home, but I really used to love making pancakes on Sunday mornings. Thanks so much for this lovely recipe! I think I’m using a kind of white, unbleached whole wheat flour – it’s imported to an organic farm – anyway, they turned out amazing! I had to quickly make up another batch once I realized they were going to be a winner!
Sam
I wanted to love these but they were dreadful – no taste and they stuck to the pan. Disappointed! :(
★
DairyFreeMama
Really great and fluffy pancakes. I made them with almond milk and melted Earth Balance soy free buttery spread, and they were perfect. Thanks!
★★★★★
Freya Clark
So good! I use 3/4 cup whole wheat flour and 1/4 cup protein powder, use sugar free pancake syrup instead of maple, and sub applesauce for the oil. If you caramelize some apples in sugar free syrup and put the pancake mix on top it is even better!!
★★★★★
Anjie
Took forever for the pancake to cook on the inside and was very difficult to flip.
★★
Tracy
I made a gluten free version of this with 1/2 c chestnut four, 1/4 c oat flour, 1/4 c tapioca starch and 1/8 tsp xanthan gum in place of the whole wheat flour and added 1/4 tsp of apple cider vinegar to boost the bubbles. They came out tender and sweet!
★★★★★
Venetia
These were really good!! I didn’t have whole-wheat flour so I just used all purpose and they were delicious!
★★★★★
Brielle
I usually don’t comment on recipes but this one was so yummy, I had to!
These pancakes were easy to make and taste like the ones served at McDonald’s. Super fluffy and delicious!
★★★★★
Julie
Just had this for breakfast and it turned out wonderfully! I added a bit of cinnamon into the batter and it just added a little bit more flavour. Recommend!
★★★★★
Kate
Thank you for sharing, Julie! I appreciate it.
Rachel A Hyman
These came our outstanding!
So simple and so delicious.
I used half coconut oil and half olive oil and mixed in strawberries.
Soooo yummy!!
★★★★★
Ève-Marie
This is my go-to recipe whenever I have a craving for pancakes! Thank you so much, I love it!
★★★★★
Rhianna
We love these pancakes! I’ve been making them almost weekly (x2 or x3) for months. My youngest is intolerant to dairy/soy/egg/oat/cashew/coconut and when it came time for him to eat real food I had to find something that he and my oldest could eat. These are a winner, and my husband and I like then too. We throw in blueberries (and occasionally chocolate chips), and make a big batch to eat throughout the week, they are so easy/quick to whip up! My kids eat 3-5 each, so it goes without saying that they love them :) Thank you for a great recipe!
★★★★★
Kate
That’s great! I’m happy you can find something your little one can enjoy. Appreciate your review, Rhianna!
Alicia
These look delicious! I was hopping to make these for my almost 1 year old who has an egg allergy, do you think they would still turn out right if I cut back the maple syrup in them? I figured they’d still have plenty of flavor with vanilla extract in them. Thank you for the help!
★★★★★
Kate
Hi! I’m not sure without the syrup how they would come together. You could try it!
Amirah J.
This recipe turned out amazing! I made these for my mom this morning, and instead used the batter for waffles, tastes so good.
★★★★★
Lucy
I used Bob’s Red Mill GF All Purpose Flour
and followed the rest of the recipe as it is written. The batter came out too runny for my liking so I added more flour till I reached the consistency that I wanted. I cooked them in a waffle iron and it turned out perfect and light brown and crisp on the outside. Thank you for the recipe!
★★★★★
Kate
I’m sorry you didn’t love it as written, but were able make it work!
Linda
So easy and delicious! Thank you!
★★★★★
Milla
The best pancake recipe I ever tried! Thank you for making this amazing recipe
★★★★★
Sam
These were amazingly tasty. I made some waffles with all purpose flour last week, but the taste of whole wheat in this recipe is so much better. I used a 1/3 cup measuring spoon instead of a 1/4 cup, because it seemed to work better. I substituted apple sauce for the oil. My pancakes didn’t look all round and perfect, but the taste was great.
★★★★★
Kate
I’m glad they tasted delicious!
Pippa Soileau
I’ve made this super-easy recipe 3 times now – first with whole wheat flour, turbinado sugar, and coconut oil. 2nd time with unbleached flour, granulated raw cane sugar, and coconut oil. 3rd time with unbleached flour, maple syrup, and coconut oil, plus some chopped bananas into half of the pancakes. The griddle was greased with coconut oil first 2 times, 3rd time with plant-based almond butter. All 3 batches were fantastic and fluffy, but I think the 3rd was pure perfection. I’ve been vegan for 11 months now, having tried many recipes. This is THE recipe that gets top marks from me!
★★★★★
Paige
Hey! I’ve made these several times before and turned out well, i was wondering if whole wheat pastry flour would work? Thanks
★★★★★
Kate
Hi! They will be extra fluffy. Let me know what you think!
LisaD
Winner, winner!! My husband is now following a plant based diet and we’ve tried many pancake recipes in search of one that he likes. He loved these! I followed your recipe exactly..using olive oil and maple syrup, they turned out great!
Thank you for sharing and GO CHIEFS!!!
★★★★★
Grace Gamble
These were so good and easy to make! I can’t have lactose and had yet to find a vegan pancake I really liked, and these are just perfect. We made them for Valentine’s brunch and my dairy-eating partner said he liked it then more than most buttermilk pancakes! We were a little thrown off by the thickness of the batter at first and worried we might have made an error, but they cooked up absolutely perfectly – “buttery” on the outside and fluffy and sweet on the inside. We will 100% be making again.
★★★★★
Kate
Wonderful to hear, Grace. I appreciate your review!
June Harris
Love this recipe! I used agave sweetener instead of maple syrup & cinnamon in my mixture with some blueberries & it was delicious!!!
★★★★★
Kate
Sounds delicious! Thank you for sharing, June.
Amy
Do you think this could be made with buckwheat flour?
Kate
I haven’t tried it, sorry! Buckwheat Pancakes instead?
Abby
BEST. VEGAN. PANCAKES. EVER.
★★★★★
Kate
Thank you! I’m happy you think so.
Orthja
Made those Pancakes this morning and they turned out badly because the dough was just too liquid (I only realized that after I’ve already tried to make 3).
Would be great if you could add a comment in your receipt above how the consistency of the dough should be.
★★★
Kate
Hi! I would suggest you check out the video that goes with the post, that should help. Are you sure you added enough flour and not too much liquid?
Alan
I just made these and WOW they are delicious. What I really love about them is that they don’t give up anything on taste and texture, yet don’t require any egg substitute. Thanks for another great recipe!
★★★★★
Tatyana
As usual you have the most delicious recipes! My daughter who is picky with her breakfast food woofed it down
★★★★★
Lizzie S.
Delicious! I cooked these in a bit of coconut oil and they came out so fluffy with a slight crisp on the outside.
★★★★★
won
thank you so much you save my meal
now i finally escape from dark-soggy-banana-pencakes
★★★★★
Mailen
The most disgusting thing ever. Way too much baking powder (it feels like it burns your throat) and they get torn as soon as you touch them.
★
Kate
Hi Mailen, I’m sorry you didn’t like these. Were you using aluminum free baking powder?
Astha
Just used this recipe and fell in love. I used all purpose Einkorn flour! Turned out so so good.
★★★★★
Ugly but yummy
Delicious! But they looked awful and were very difficult to cook as the batter was too dense. I followed the recipe exactly and used oat milk, and someone else in the comments had a similar problem. Definitely wouldn’t make these if I was going for a beautiful-looking presentation, but to make them for myself when I’m craving vegan pancakes? Absolutely!
Kate
Hi, I’m sorry to hear that. How did you measure your flour? Sounds like you may have had too much.