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+ servings
A stack of colorful pancakes with frozen fruit on top and a drizzle of white sugar sauce on top.

Easy Vegan Pancakes

Planted in the Kitchen
This vegan pancake recipe is easy to make and yields 8 sweet and fluffy plant based pancakes.
5 from 7 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 114 kcal


  • 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!


There are 114 calories per pancake.
These pancakes can be stored in the freezer for up to 3 months. Let them cool completely before placing them in an airtight bag. 
To make rainbow pancakes use your favorite super food powders or food coloring when mixing your batter.


Calories: 114kcal
Keyword dairy free pancake recipe, easy vegan pancakes, egg free pancake recipe, egg free pancakes, fluffiest vegan pancakes, pancakes dairy free, plant based pancakes, vegan pancake mix, vegan pancake recipe
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