Vegan Pancakes | Homemade Plant Based Pancake Recipe

PUBLISHED September 16, 2025· MODIFIED September 15, 2025 · by the author listed in the recipe card 1160 words. · About 6 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re craving classic, fluffy pancakes but want to keep it plant-based, these Vegan Pancakes are exactly what you need! Made with simple, wholesome ingredients, they deliver the perfect balance of fluffiness and flavor without any eggs or dairy.

Why You’ll Love This Brilliant Breakfast

Fast & Easy. Ready in under 30 minutes with minimal prep.
Dairy & Egg-Free. Perfect for vegans or those with allergies.
Fluffy & Tender. Achieve that soft, pillowy texture everyone loves.
Versatile. Customize with add-ins like blueberries, chocolate chips, or nuts.
Healthy & Delicious. Made with whole ingredients and no artificial fillers.

With just a few pantry staples and easy steps, these pancakes make a delicious breakfast that everyone will enjoy. Whether you’re cooking for family, friends, or yourself, these vegan pancakes are a guaranteed crowd-pleaser.

What Do Vegan Pancakes Taste Like?

Vegan pancakes are lightly sweet with a golden, slightly caramelized exterior that gives a hint of crispness, while the inside remains soft, tender, and fluffy.

The flavor is warm and inviting, with subtle notes from vanilla and a gentle earthiness or nuttiness if almond, oat, or soy milk is used.

When served with maple syrup, fruit, or vegan butter, the pancakes become a harmonious combination of sweet, buttery, and slightly tangy flavors, creating a satisfying breakfast or brunch experience that’s both indulgent and comforting, all without any animal products.

Are They As Good As Regular Pancakes?

Vegan pancakes have a wonderfully comforting and familiar taste, very much like traditional pancakes, but often with subtle differences depending on the plant-based ingredients used.

Ingredients You’ll Need

All-Purpose Flour– Acts as the backbone of the pancake. It provides structure and forms the network that holds all other ingredients together. Without it, pancakes would fall apart and lack shape.
Baking Powder– The leavening agent that makes pancakes light and fluffy. It releases carbon dioxide when it reacts with the liquid, creating air pockets in the batter that give the pancakes lift.
Sugar– Adds sweetness to the pancakes, balancing flavors. Sugar also helps with browning, giving pancakes a nice golden color on the outside.
Salt– Enhances and balances the flavors of the batter. Even in sweet pancakes, a pinch of salt brings out the depth of flavor and prevents the pancakes from tasting flat.
Plant-Based Milk– Moistens the batter so it can be poured or scooped. It also adds flavor depending on the type of milk used, and its proteins contribute slightly to the pancake’s texture.
Apple Cider Vinegar or Lemon Juice– Reacts with the baking powder to boost rise and create fluffiness. It also slightly tenderizes the batter and balances sweetness with a subtle tang.
Vanilla Extract– Adds aromatic warmth and depth to the flavor. Even a small amount enhances the overall taste, giving pancakes a sweet, inviting aroma.
Vegetable Oil or Melted Coconut Oil– Adds fat to the batter, keeping pancakes tender and moist. It also prevents sticking and helps create a slightly crisp exterior while keeping the inside soft.

How To Make Vegan Pancakes

Mix Dry Ingredients. In a large bowl, whisk together flour, baking powder, sugar, and salt.
Combine Wet Ingredients. In a separate bowl, mix plant-based milk, apple cider vinegar, vanilla extract, and oil.
Make the Batter. Pour wet ingredients into dry and gently stir until just combined. Don’t overmix. Lumps are okay!
Rest the Batter. Let it sit for 5 minutes to activate the baking powder.
Cook the Pancakes. Heat a non-stick pan or griddle over medium heat. Pour batter to form pancakes about 4 inches wide. Cook until bubbles form on top, then flip and cook until golden on both sides.
Serve Warm. Stack your pancakes high and top with maple syrup, fresh fruit, or your favorite vegan butter.

Tips And Tricks

Making perfect vegan pancakes can be easier than you think with a few helpful tips and tricks. Here’s what you need to know:

Don’t overmix the batter. Stir just until combined; a few lumps are okay. Overmixing can make pancakes tough instead of fluffy.
Let the batter rest. Allow it to sit for 5–10 minutes so the baking powder activates and the pancakes rise better.
Use a non-stick pan or griddle. This prevents sticking and ensures even cooking. A light brush of oil can help if needed.

Variations

Vegan pancakes are incredibly versatile, and you can easily switch up the flavors and textures to suit your taste. Here are some delicious variations to try:

Banana Pancakes– Mash 1 ripe banana into the batter for natural sweetness and a moist, tender texture.
Blueberry– Fold in fresh or frozen blueberries for bursts of fruity flavor in every bite.
Chocolate Chip Pancakes– Add vegan chocolate chips for a sweet, indulgent breakfast treat.
Pumpkin Spice– Mix in pumpkin puree and pumpkin pie spice for a seasonal twist.

What To Eat With Vegan Pancakes

Vegan pancakes are incredibly versatile, and pairing them with complementary sides or toppings can make your meal even more delicious. Here’s a list of ideas:

Fresh fruit like berries, sliced bananas, or peaches
Maple syrup or agave nectar
Vegan yogurt or nut butter
A cup of your favorite coffee or herbal tea

How Long Do They Last?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster oven to retain their texture.

Can You Freeze Them?

Yes! Let pancakes cool completely, then layer with parchment paper and freeze in a sealed container or bag.

Reheat the pancakes from frozen in a toaster or oven until warm.

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