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: Cookie and Kate
- 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.
Valerie
I woke up wanting pancakes and was without anymore eggs, milk (dairy and coconut), and baking powder. I followed this recipe as closely as possible to the items I did have. Here’s what I mixed and the final product tasted so amazing, like a Mexican dessert.
1 Cup all purpose flour (I was out of my coconut flour)
1 Teaspoon Baking Soda
1/4 teaspoon Himalayan Salt
*added a sprinkle of Cinnamon
1 Cup Water
2 Tablespoons Coconut Oil
2 Tablespoons Brown Sugar (out of my organic raw sugar and white sugar)
1 Teaspoon Pure Vanilla Extract
Emily
Made these this morning for my non vegan father’s birthday. Everyone loved them, they taste just like normal pancakes, with a low key maple syrup flavor. Thanks!
Elizabeth
Hi, Kate!
Thanks for the recipe. I did some this morning with my homemade vanilla almond milk. I added some cacao nibs and it tasted pretty good topped with some warm maple syrup. I am not vegan, but I enjoy simple recipes like this one especially when I have these ingredients at hand.
Kate
Thank you, Elizabeth! I’m so glad you enjoyed the pancakes. Your version sounds awesome!
HH
These turned out SO DELICIOUS! Going to try some more of your recipes now, thank you! :)
Lara
Hi Kate, just wanted to let you know that I have just tried your pancakes with a little adjustment – my youngest can’t eat Gluten so I made them using 1/2 buckwheat flour and 1/2 gluten free flour (rice, potato and corn) The whole family loved them!
Thank you for sharing your recipes
Best wishes
Lara
Charissa
Just made these with my toddler and we both LOVED them!
anneboro
Absolutely amazing pancakes!) My ‘non-vegan’ friends stated it was delicious – and THAT means something! So good!:)
Dawson
I was so excied for these! I halved the recipe and, of course, I added 2 tbsp of olive oil instead of 1 they didn’t turn out very well haha. I actually used half flax meal and half all purpose flour (don’t have whole wheat) and they taste great they were just kind of soggy! But I’ll try again tomorrow!
Cait
Followed this recipe to the letter & my batter was so thick I couldn’t even get it out of the whisk. When I finally did, the pancakes would not even form on the pan, they just sizzled hot batter all over my kitchen, even on a low heat… Tried adding more milk, tried lower & higher heats, etc… Took 2 1/2 hours, & I eventually just had to throw the whole batch out :/
Devona
Try using bobs whole wheat pastry flour its whole white wheat and it lighter than red wheat. That’s what I use and the pancakes have been coming out fine every time.
Jenny
These were so amazing and super easy to make. Kid and Mom approved (I run a home daycare). Thank you!
My post on fb for them:
https://www.facebook.com/crunchycompassion/posts/604464773091477:0
David
Delicious!! Made them and they worked out perfect.
Kate
Awesome, thanks David!
Kat
Thanks for this recipe. We are on a vegan challenge at the moment and where glad to find something else for breakfast than oats. Greetings from Austria
Kate
Thanks, Kat! I’m glad you enjoyed the pancakes.
Devona
This recipe is the simplest, most successful vegan pancake recipe I have tried yet. I tried this recipe months back and it failed; I didn’t read the directions and let the batter sit for 5 minutes. So the pancakes didn’t rise or cook all the way through. Fast forward…., I restumbled upon this recipe and actually read it. To my amazement it worked though most recipes I’ve tried, fail. My family and I agave enjoyed theses pancakes 4-5 times now. Question Kate, how did you know to let it sit?
Kate
Hi Devona! I’m so glad these pancakes are turning out well for you now. Sometimes pancakes need a little rest (especially oat flour pancakes) so the grains have time to soak up some moisture and the leavener can get a jump start.
Devona
Ok thanks for the tip, I do occasionally use oat flour… I love the flavor it adds. Do you have any other recipes like this one, Im vegan and don’t use all purpose flour or regular baking soda/powder. Meaning when I bake it requires some finesse. But this recipe worked great with the leavening agent I utilize.
Kate
Hi Devona, here are all of my vegan recipes, organized by category. I usually use baking powder or soda in my baked goods so they will probably need some tinkering.
Jessica
Love your recipes! Thank you!:)
Kate
Thank you, Jessica! I appreciate it!
Isaac R.
I was a little skeptical about another “you-name-it”-free recipe, but this one actually was really great! Easy to make, easy to follow and tastes just like normal pancakes. We plan on using this one again, for sure!
Andria
These were prefect. Thanks for sharing!
Kevon
Heads up. Try using salt to ‘ grease the pan’ instead of oil next time you make pancakes. You can even use salt in a new sock, tie it of and use that for as long as you want to run on the pan when it’s hot in between pancakes. Works like a charm and your pancakes come out perfect. Try it and let me know what you think!
amber
Made these this morning they were delicious! Highly recommended!!
Lydia
Hi! I just made this recipe and I am so happy with the results! I used regular flour, granulated sugar, almond/coconut milk, followed the directions, and they came out amazingly fluffy and delicious. Thank you so much!!
Jenny
Hello I’d love to make these pancakes but I’m in the UK and we don’t use cups to measure. It’s really hard to convert and I’ve not had great results in the past trying to work it out. Can anyone tell me what weight of flour and what volume of milk this would need? Thank you.
Delfina
Made these this morning for the first time, also first time making vegan pancakes. They are sooooooooooo good! I had extra and just ate one cold, no syrup, and it was crazy good. So glad I found an easy vegan pancake recipe!
Emilie
I googled “best vegan pancakes” and DAYYYYUM! These are the best I’ve tried!
My man wants to eat less animal products, like me, and your recipe is a home run!
Thank-you!
Susan wolfe
Best vegan pancake ive found!! How about a vegan waffle recipe? :-)
Kate
Thank you, Susan! My favorite waffles can be made vegan, just check the recipe notes. :)
Lee Ann
Thanks! I’m following the VB6 plan and it’s nice to find a vegan pancake recipe.
I was just thinking of making these on Christmas morning (maybe with some frozen berries tossed in), but in a 9 x 13 pan so I don’t have to man the griddle while we’re getting ready for church. Do you think that would work, and if so, how long would I bake it?
Lacey
These pancakes are delicious! I added a little cinnamon and nutmeg to the batter and served them under an apple compote and they were better than any restaurant breakfast I’ve ever had. My husband and I are recent vegans and it’s recipes like this that make it so easy and delicious! Thank you!
Elena
I love pancakes and this recipe is amazing! They are moist, fluffy and delicious. The maple syrup in the mix make these pancake melt in your mouth. Thank you for a great recipe!
Eileen
I added a flax “egg” and even my anti vegan son gobbled up a half a batch.
claire
I just made these and they were great! I’ve definitely had my fair share of vegan pancakes that did not turn out very well. So I’m glad I finally found a good recipe! Thanks!
Sarah
The best pancakes ever! Thank you for creating and sharing this recipe!
Jennifer Walton
My son made these pancakes for us this morning. He has been looking for a good vegan pancake recipe, frustrated by others with bad texture. These were perfect! Delicious and fluffy!
Thank you so much!
Heather
These turned out wonderfully! Thanks so much for the simple and tasty recipe!
Kate
Yes! Glad the recipe lived up to its name.
Heather
Made these again today, didn’t have almond milk on hand, so I just used water and they still turned out really well! Letting the batter sit for 5 min makes all the difference :)
Sarah
I made this with Bob Mills garbanzo bean flour and coconut sugar and they came out great. They were delicious with vegan butter and maple sugar on top.
Kate
Ooh, sounds mouth-watering. I’m glad your variation worked out!
lisa collier
these were very good. even my carnivore husband liked them.
Kate
Yesss! I love converting carnivores (if only for one meal ;) )
Jess
These turned out amazing!! I can never make vegan pancakes turn out–or translate the fluffiness of a “real” pancake, but these were wonderful.
Kate
Thanks, Jess! Glad to hear you enjoyed these. For maximum fluffiness, be sure not to over mix!
Robyn
These are the best vegan pancakes I’ve ever had!
Kate
What an honor! Thanks, Robyn!
Barb
Awesome! I just started my vegan journey and these were simple and delicious. Very easy to mix up and cooked up great! Even my grandson enjoyed them!
Kate
Happy you liked it, Barb! All the best on your new adventure into vegan territory :)
Aimee
I wanted to go out to breakfast on this lazy Sunday morning, but as usual I remembered how difficult it is to find a healthy, satisfying vegan breakfast out. But I wanted something a little on the sweet side and these pancakes were amazing. All I had on hand was a little bit of whole wheat flour and a bag of chick pea flour. It definitely wasn’t a problem though. My husband, son, and I thought they were delicious. Thank you for sharing such an easy, no fuss recipe. My husband said it was better than any restaurant breakfast!
Kate
Ahh, so many compliments in one comment! Thank you so much, Aimee! Happy this worked with what you had on hand.
Robyn
Just made these for brunch and they are so good! I added 1 egg to this recipe and found that I had to add a lot more coconut milk than was suggested in the recipe to get them to the right consistency. They are really tasty, not soggy, and simple to make. Thanks for sharing!
Laurie
Hi, I just stumbled onto this recipe and wanted to try it over the weekend. I only have extra virgin olive oil, does this work the same? Also, we buy the low fat vanilla almond milk. Didn’t know if I needed a “thicker” almond milk for the recipe.
Johana Zoe
Ugh, my pancakes turned out horrendous! I don’t know why, but whenever I try to make pancakes with other than the standart ingredients it doesn’t end well. At first, it had a good consistency and it looked like it could work, but when I tried to flip it to the other side, it began to tear. I couldn’t do anything with it, it just turned into a big mess. I’m not at all saying your recipe is bad, I simply don’t understand what I’m doing wrong.
Audrey Arsenault
I just try those vegan pancakes for the first and I love them. I put some blueberries with the mixture and It was delicious.
Thanks for sharing that with us.
Can’t wait for more vegan’ ideas!!
Kate
Thanks, Audrey! I’m so happy you liked them. Those blueberries sound great.
Kate
I LOVE this recipe!! My son is allergic to eggs and my youngest daughter doesn’t tolerate dairy so these have become my go-to pancakes. Sometimes we add 1/2tsp cinnamon and my kids sneak in and them off the table before I have can even finish making the batch. Thanks for sharing such delicious recipes!
Kate
You’re welcome, Kate! I’m happy this works for your kids’ needs. :)
May
No joke the best and most successful pancakes I’ve ever made!! I was very skeptical as even before going vegan I never managed to make pancakes that were as fluffy and tasty as I would have liked but I absolutely LOVED these. So fluffy honestly.
I made it with regular flour (shh I know it’s not very healthy), olive oil and some vegan white sugar. Took so little time and ended up with amazing results. Serving sizes were good as well!
Kate
I’m so happy these came out fluffy and delicious, May!
Kathi
Best pancakes ever. I try to have a “vegan week“ every now and then, but even during “normal“ weeks I now only make these pancakes. I make them with almond and banana slices – yumm!!
Kate
Happy to hear these are on regular rotation, Kathi. Thanks for commenting!
K
Can I substitute baking powder for baking soda?
Kate
I don’t think so, no.
Sal
Turned out perfect. You know it’s a good pancake when you can try it with no syrup. I use this recipe every time for my pancakes now! Thanks for sharing!
Rosa
I am very happy with this recipe .. Came out soooo good ! thanks .
Kate
I’m so glad!
Kaye
Hello Kate!
Your recipe sounds (and looks) amazing! What adjustments should I do if i were to include oat bran? Do I just add the bran or make it a substitute to a portion of the flour? Thank you!
Kate
Hi Kaye, I think you could add up to maybe 1/2 cup without making other adjustments.
Kelly
What pan do you have for making pancakes? Thanks!
Kate
Hey Kelly! I use a Cuisinart electric folding griddle that has been discontinued, unfortunately, but there are lots of others like it on the market. I find that it’s a lot easier to make a big batch of pancakes quickly on an electric griddle. A non-stick skillet would work; I have a hard time maintaining the right temp on a cast iron griddle.
Rony
Made these this morning with regular white flour, turned out delicious!
Saving this recipe :) thanks!
Rita
These are delicious – a fantastic recipe! I found 1 tablespoon of baking powder too strong so I use less (1 teaspoon) and they’re still fluffy. I also add chocolate chips :)
Kate
Great! So glad that worked out for you, Rita.
Rheena
I came across your website by accident while I was googling recipes for eggless pancakes. I have tried other vegan pancakes recipes before and I was sure I was doing something wrong because they never turn out quite the same as the recipe described. But, I absolutely loved your recipe! The recipe gave me 6 pancakes and 3 is a perfect serving for me. They were fluffy, moist and delicious! I will be sharing your recipe with my friends. Thank you and I am so glad I found your website! P.S. Cookie is the cutest!
Kate
I’m so glad you found what you were looking for, Rheena! Cookie says hi. :)
Cole
My little one has egg and nut allergies, and I’m dairy intolerant, but we love a good pancake in the morning. I’d tried SO MANY egg-less versions and all were flops til this recipe. I like it better than the recipe I used to use pre-allergic baby! It’s a little bit on the sweet side for me, but it reminds me of made-to-order hotel breakfast pancakes. Yum! And FYI, I ran low on coconut milk and used half unsweetened coconut yogurt and half coconut milk–gave it that buttermilk tang!
Kate
I’m so glad this worked so well for you, Cole! Your version sounds delicious. I hope your babe loves it just as much!
Jannike
So There is no flaxegg either?
Kate
Nope, not necessary for this recipe!
Oriana
Wow, this recipe is amazing. The pancakes are so fluffy and don’t stick to the pan at all!! My non-vegan parents loved them too, I had to show them the recipe because they didn’t believe they could be vegan! Thank you so much for this recipe, it’s better than any other pancake recipe I know of!!
Kate
This one is known to convince the incredulous that vegan eats are just as delicious as non-vegan. :) I’m so glad they loved it, Oriana!
Emily
BEST PANCAKE MIX EVER!!! I usually don’t go towards vegan-type foods but these pancakes are so good!! I’ve made them more than a dozen times and they come out so ridiculously fluffy and soft and ahhhhhhhh too good!
Kate
Yes! Vegan doesn’t mean devoid of flavor or texture, and these pancakes prove that!
Laurie
Well i tried it with walnut flour it was an epic fail. I think the amount of baking powder was too much as they did nothing but fizzle in the pan as if conducting a volcano experiment! Please help!
Ben
These are amazing! I tried them last night! How could I alter it for waffles? Thanks
Kate
Great! I’m so glad you like them, Ben. I hear this waffle recipe works well with chia eggs to make it vegan.
Sydney
Does this recipe work for waffles as well? Can’t wait to try!
Kate
I haven’t tried it just yet, Sydney, but you could try this waffle recipe with chia eggs to keep it vegan.
Rae
I only used two teaspoons of baking powder (out of fear of that metal taste) and used vegan butter instead of oil (because that’s what I had) and added some cinnamon and they were awesome. Before I was vegan, I took great pride in my buttermilk/egg pancakes, but after trying this recipe I don’t miss those at all. My carnivorous boyfriend was so impressed too. Great!!
Kate
Awesome! You don’t have to miss out on the things you love. I’m so glad this helped!
Mairin Smith
I’ve tried so many vegan pancake recipes as this is the ONLY one I’ve had luck with. Thank you so much!!
Kate
You’re welcome, Mairin! This one’s a keeper, for sure.
Naomi
Taste and look nice but didn’t rise very well despite following the recipe completely.
Kate
Sorry this didn’t meet expectations, Naomi.
Lillian
These are fantastic. I’m not vegan and I was going to add an egg to this but didn’t, and they turned out perfectly. Added some frozen raspberries. My boyfriend (also not vegan) exclaimed about how good they were. I used white whole wheat flour and they were light and fluffy and had just the right amount of moisture. Making these again for sure!
Kate
It sounds like these came out great, Lillian! I’m glad the two of you enjoyed it.
Greg
As a vegan for the last 6 months, I missed my pancakes. When I made these they were better than when I used eggs. Thanks so much, they were so gooooood, I’ll be making them often.
Kate
Yay! I’m so glad this recipe brought pancakes back into your life, Greg.
Jennifer
Wow these were amaaaaazing!!! I used coconut oil & maple syrup. I also used arrowhead mills organic enriched unbleached white flour. I wish I could post a pic to show you. I scoured the internet for a vegan pancake recipe & because the comments were so fantastic (I read every single one!) I tried this one. I have tried so many other recipes in the past that were a fail so from now on I am making these forever!!!! Thank you for the delicious recipe!
Kate
I’m so glad these were what you were looking for, Jennifer! Do you have Instagram? If you post a pic and tag it with #cookieandkate, I’ll see it!
Erick
Still looking for a sold eggless pancake, and while this one is tastier than most it still has the same vegan pancake problem…..SOGGY DOUGHY CENTER!! I cooked these on an electric griddle and not a skillet so maybe that contributed to it, but otherwise I followed the recipe exactly. Tried once with unsweetened almond milk and once with protein enriched flax milk, but both cooked up the same way. Not bad by any means, but still not the light fluffy pancake I think most are looking for.
Kate
Sorry this one was disappointing for you, Erick.
Salma
I made these pancakes yesterday and they were great! I used half of a banana to sweeten and added sprinkles (best decision ever). My other attempts at vegan pancakes have failed so I’m really happy with this recipe!
Kate
Sprinkles sound so cute, Salma! I’m so glad these came out so well.
Brad Paul Lloyd
This has been my go to pancake recipe for the last 2 years. I add a tbsp flax meal as well. Not because they don’t hold well, but just as a way to squeeze in some omega 3, especially for the kids. I’ve made these with bananas, blueberries, strawberries, Peanut Butter, chocolate chip and probably other ingredients I’m not thinking of at the moment. They are always delicious and even the kids love them.
Kate
Yum! All those versions sound great, Brad. I’m so glad you enjoy the recipe!
Stephanie Sebjørnsen
Oh my gosh! These where delish!!!! I made them with 1 1/4 cups Bobs gluten free baking flour. My add in was crushed dark chocolate chips. My boys loved them. Thanks for a great recipe xx
Kate
Perfect! I’m glad the GF flour worked out so well, Stephanie. Thanks!
Carol
I have just scoffed 3 vegan pancake with a drizzle of maple syrup and loads of blueberries. I can tell you I was not disapointed with this recipe. It was so easy for such a delicious treat. They are amazing! Thank you ….I have 4 more in the fridge, wonder how long they will last
Kate
I’m so glad, Carol! Maybe a double batch next time? :)
Kate
Do you think it would work out adding lemon juice and some cranberries?
Alison
Such a great recipe thank you… I made these for my stepson… and he actually got out of bed for them!! I only told him afterwards they were Vegan and he was shocked at how good they were… I’m on a journey to becoming vegan and these will go along way.. thanks for sharing.. I had to do the conversion from cups to grams but it worked out just fine
Kate
Great! I’m glad everyone enjoyed these, and that your conversions worked out well. Those can be tricky!
Emily
I tried your recipe this morning and while they tasted good, they did not fluff or rise the way a pancake should. They were thin and flat, it was like only the top of the pancake formed and the inside was hollow. I followed your instructions and even added a bit more almond flour to thicken it up; but not even that worked. What could I be doing wrong?
Brian
I recently developed an allergy to egg and dairy products, cooked or raw. Very inconvenient, to say the least. I used this recipe with almond oil and almond milk to make fantastic blueberry pancakes twice so far.
Kate
I’m glad this worked well, Brian! All the best with adjusting to your new dietary needs.
Eve
I love this recipe! I did it this morning for me and my boyfriend. I would like to know what happen if I make the mix and leave it in the fridge all day, do you think I can use it later? Since it doesn’t have eggs I thought would be ok… :)
Thanks !!!
Hannah
These are my family’s favorite pancakes of all time! We make a few substitutions (double the recipe: 1c WW flour, 1c WW pastry flour; and make “buttermilk” by placing 1T + 1t apple cider vinegar in the measuring cup before the 2c of almond milk). We’ve made vegan chocolate chip, chocolate chip+banana, and apple cinnamon – all SO delicious!
Kate
Yum! This recipe is a great starting point, so I’m glad you’ve been able to come up with so many delicious variations! Thanks, Hannah.
Haley Jones
This recipe is so easy and delicious! I’ve been making it every Saturday for the past three weeks. This time I modified the recipe by adding ginger, cinnamon, cardamom, cloves, and allspice into the dry mix to get chai spice pancakes! :)
Delfina
I looooove this recipe! Never knew that vegan pancakes could taste so good. I actually substituted the whole wheat flour for all purpose flour and made these for a brunch at home. They are simply delicious. Thank you!
Cecile
Continue the great work! I looooove all your recipes!
Have a great day!!
Amy
These are delicious, thank you! I used spelt flour because it was what I had on hand and worked very well. I also added frozen blueberries.
Would it be possible to store batter in fridge overnight?
Kate
Amy, I’m glad to hear the pancakes turned out great! No, pancake batter is not a good candidate for storing the batter for later, since the baking powder loses its bubbling power over time. You could whisk together the wet ingredients and dry ingredients and store those two separately overnight. Combine when you’re ready to cook the pancakes and continue as directed.
Kate
Also! These pancakes (and all pancakes, really) freeze well for later. Just cook as directed, allow to cool, and freeze in an air-tight freezer bag with the air squeezed out. To defrost, wrap a few pancakes in a paper towel and gently microwave until warmed through the middle
Farin
These pancakes were delicious and so easy to make! I added cinnamon and blueberries to mine. Thanks for the recipe.
Kelly
Made these pancakes this morning with blueberries. Great recipe, definitely one of my fave vegan pancake recipes so far. I used normal unbleached white flour and they turned out fine!
Kate
Blueberries, tasty! Thank you, Kelly!
Judith Arayaes
Amazing pancakes! Just fluffy,soft,perfect. And im not even a pancake person but my husband and toddlers are and they were in love. Thank you!
Kate
Hooray! That is great to hear the whole family is in love. Thanks, Judith for your review.
corinna
thank you for making VEGAN pancakes …yes please keep showing us how to make deserts this way …!!
Kate
You are welcome! Enjoy, Corinna!
Alexandra
Best vegan pancakes recipe ever Kate ! Thanks so much!
Kate
Happy to hear you think so, Alexandra! I appreciate your review.
Dee
I made this for breakfast today with half wheat flour and half oats flour. They were just amazing. I also made a quick strawberry sauce and honey sweetened hung curd to go along. This recipe is definitely a keeper. My 4 year old forgot his usual tantrums after this and went to school with a smile on his face :)
Thank you for the recipe.
Kate
Sounds tasty, Dee! And win for a happy kiddo. You are welcome! Thank you for your comment.
Charlie
These pancakes are brilliant! I’ve used this recipe and mixed up what I put in it- blueberries, peanutbutter and chocolate chips, macadamia nuts with caramel, apple and cinnamon. They’re delicious and soft and come out perfect every time. Even my non-vegan sister prefers them over the ones she’s used to.
Kate
Sounds like delicious variations! Thank you, Charlie for your comment and review!
jamie
could you use spelt flour?
Kate
Hi Jamie – I haven’t tried it with spelt flour yet so I can’t speak to how it will exactly turn out. But, I do know spelt flour can be used as a sub for wheat flour in other instances. Let me know if you give it a try and how it works!
Lauren Fritz
Kate, these are amazing! My friend and I are planning on going vegan for January and it’ll be wonderful to have lots of your vegan recipes on hand. These pancakes are spot on, I love them with coconut flakes and maple syrup on top!
Kate
That’s fun to do with a friend! Yes, most of my recipes have vegan options. Good luck!
Allie
Thank you! They were toddler approved :)
Kate
Awesome!
Cedar
I’ve used this recipe a couple of times, all of them using different types of nut milks. Store bought soymilk came out dense but fluffy. Chocolate hazelnut milk came out kinda flat and dense. Home-made soy milk came out extremely fluffy and it was preety good! I really like this recipe! It’s simple and makes for a good base for trying out different things, I like adding a generous amount of cinnamon, for starters!
Kate
Sounds wonderful!
Tim
Thanks for the recipe love from the UK ,
Kate
You are welcome! Thank you, Tim for your review.
Beth
You don’t eat gluten free? I thought you did.It doesn’t give you gut problems?These look great.What brand maple syrup do you like?
Kate
Hi Beth – I don’t need to eat gluten free, but do on occasion. I do like to provide gluten free alternatives. I like pure 100% maple syrup. Thanks so much for your comment!
Beth
so you do eat gluten breads and other gluten containing foods daily? why do you choose to eat gluten free sometimes? Just trying to educate myself, not judge.<3
Laura Taylor Pridemore
Subbed applesauce instead of oil and they were great and amazingly fluffy!! My whole family loved them. Will certainly make again.
Kate
Thank you, Laura for sharing!
Lance
This recipe was really bad. Followed to the T, and came out with sloppy, liquidy mounds that cannot be called pancakes. 1 star, only because I appreciate the attempt. But these are legit inedible.
Kate
Hi Lance, I’m very sorry to hear the pancakes didn’t turn out well for you. As you can see from my photos and from 80+ other reviews, these pancakes have turned out great for me and for others, so I am not sure what went wrong with your pancakes. The most common culprit is choosing the wrong leavener (grabbing baking soda instead of baking powder would explain why your pancakes were liquidy). If they tasted bitter, that’s for sure what the problem was. Better luck next time!
Grace
This is our go-to pancake recipe! It is so easy and straightforward, and we love the whole wheat flour instead of AP flour. We like adding in a bit of protein powder for some extra protein as well.
Kate
Protein powder sounds like a great addition, Grace. Thanks for the review!
Sophie
Nice simple flavour and easy to do.
Kate
Thank you, Sophie!
Ivannia Van Arman
Made these this morning! My kids devoured them—even the oldest! Thank you!
Kate
Wonderful! Thank you, Ivannia. I appreciate the review.
Elyse
I have never had good luck with whole wheat pancakes but these actually turned out great! And my young, picky boys loved them too!
Kate
I’m glad your picky boys enjoyed them as well! They can be tricky for sure. So fun to add a lot of different toppings to make them your own! :)
Zoe
These are amazing!! Was looking for the perfect vegan pancake recipe and these turned out fluffier than non-vegan ones I’ve made. Added some chopped walnuts and blueberries for texture. Can’t wajt to make them again!
Kate
So great to hear that, Zoe! Thanks for sharing.