These plant based pancakes are light, fluffy, and full of sweet flavor in every bite!
This homemade vegan pancake mix is the perfect recipe to fit all of your breakfast needs.
This recipe is already plant-based and perfect if you're looking for an egg free pancake recipe or a dairy free pancake recipe.
With slight adjustments noted below (see the section called "Substitutions and Additions"), you can make vegan gluten free pancakes, vegan whole wheat pancakes, vegan protein pancakes, and more!
I hope you enjoy this recipe as much as I do!
These are the basic ingredients for this vegan pancake recipe.
See below under the heading, "Substitutions and Additions" for alternative ingredients and delicious additions.
Flour: The original recipe calls for all purpose flour. You can use cup-for-cup gluten free flour or a flour alternative if you prefer, though they might come out slightly different.
Sugar: I used organic coconut sugar in this recipe.
Salt: Though it seems strange to add salt to a sweet recipe, it actually balances the flavors really well and brings out the sweetness. I used pink Himalayan sea salt.
Baking Powder: This is a really important ingredient for making the fluffiest vegan pancakes. Make sure your baking powder is fresh!
Check out this article about how to tell if your baking powder is still fresh.
Baking Soda: Again, make sure your baking soda is fresh.
Vanilla: I use pure organic vanilla extract. Did you know that imitation vanilla isn't vegan? I always use the real stuff for vegan purposes and for the best flavor.
Olive Oil: The olive oil helps make these pancakes moist and delicious.
Almond Milk: You can use water or oat milk instead, but I feel that the almond milk pancakes have the best flavor and consistency.
See the recipe card below for quantities.
Thankfully this is an easy pancake recipe!
You'll start out by mixing all of the wet ingredients together in a large bowl.
Then in a different large bowl, mix together all of the dry ingredients.
Combine the wet ingredients and the dry ingredients and mix until the ingredients are just combined.
It is very important not to over mix the ingredients here! Your batter will be slightly clumpy and that's okay and how it should be.
Now you will let your batter rest for about 5 minutes so the baking powder can activate, resulting in fluffy vegan pancakes, yum!
Heat your nonstick pan or griddle to medium heat, or 375 degrees.
Scoop out ¼ cup of batter for each pancake. Let them cook until you see small bubbles forming and the bottom of the pancake appears golden brown. Carefully flip onto the other side and let it cook for about 30 more seconds, or until the bottom is golden brown.
Let the pancakes cool slightly, add vegan butter, syrup, or any other desired toppings, and enjoy!
If you're looking for more vegan breakfast recipe, be sure to try these next:
Substitutions and Additions
Gluten Free Pancakes: To make these pancakes gluten free, swap out the all purpose flour with a cup for cup gluten free flour.
Rainbow Pancakes: Add your favorite superfood powders like spirulina powder, or dragon fruit powder, or alternatively food dye, to the pancake batter.
Protein Pancakes: To make vegan protein pancakes, add a scoop of your favorite vegan protein powder to the dry ingredients and you'll have homemade vegan protein powder pancakes.
Oat Milk Pancakes: I've already made these pancakes dairy free, and the recipe is written to make almond milk pancakes. To make them oat milk pancakes instead, just swap out the almond milk for oat milk.
Vegan Chocolate Chip Pancakes: Did you know that not all vegan is chocolate? Check out these vegan chocolate chip brands and add a handful to your batter.
Easy Vegan Pancakes
- Nonstick griddle or pan
- 1 ½ cups flour all purpose
- 2 tablespoon sugar I use coconut sugar or raw sugar
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups almond milk
- 1 teaspoon olive oil
- ¼ teaspoon vanilla extract
- Mix all of the dry ingredients together.
- Mix all of the wet ingredients together separately from your dry ingredients.
- Mix the wet and dry ingredients together until just combined. Be careful not to over-mix or the pancakes will lose their light and fluffy texture.
- Let the batter rest for about 5 minutes so the baking powder can activate, which will make your pancakes nice and fluffy.
- Scoop ¼ cup per pancake onto a greased griddle or non-stick pan and cook over medium-high heat (or 375 degrees if using a griddle) until you start to see small bubbles form on top of the pancake. Gently flip your pancake over and cook the second side until it's golden brown.
- Let cool slightly and enjoy with your favorite toppings!