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
- 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.
- 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
- 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.
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.
Hot chocolatey milk
Hecking fantastic. I was apprehensive about whole wheat pancakes but these did not disappoint. I added frozen blueberries to mine.
Another amazing recipe from Kate. I shouldn’t be surprised at this point!
I used regular milk and a half/half mix of oats and unbleached flour (it’s all we had today…) and it was amazing! What sticks out is the simple and pure flavour. Moist. Just sweet enough they don’t actually need syrup (but of course maple syrup is always a must ).
Thanks again Kate. Looking forward to many more.
You’re welcome, Paul! I’m happy you were able to enjoy it.
These were so delicious and easy! My daughters and I are vegetarians and always looking for easy vegan things to experiment with. There has not been a single recipe of yours we haven’t loved every time
I’m glad this recipe was a hit, Laura! I appreciate your review.
Made these for the first time yesterday, and added lots of blueberries. So delicious!! Thanks Kate for another great recipe to add to my rotation!
That’s great, Karen!
My grandson’s girlfriend can’t have dairy and this recipe hits the mark! I also added lots of blueberries. Nice fluffy pancakes! Will definitely keep this in my recipe collection and use on a regular basis.
Thank you for sharing, Shelly!
Amazing recipe! I love it. I used white whole wheat flour and grape seed oil instead of coconut oil. I also omitted the salt. Perfect.
Thank you for sharing, Janie!
This recipe is just what I was looking for!! I do not usually have a can of coconut milk or apple cider vinegar on hand like some other recipes require. I already had everything for this recipe and it was easy to add oatmeal and protein powder to. Thank you!!
I’m ashamed it’s taken me this long to comment on this recipe. It is my all time favorite, go to batter. I even have it memorized, that’s how much I love it. I’m not vegan, either. They’re perfectly fluffy and they turn out beautifully every time. Thank you!!!!
I’m so glad you did, Taylor! Thank you for taking the time.
These came out perfectly! I was not sure whether they would be fluffy considering it was whole wheat, but they were melt-in-your-mouth soft. I will make them again and again!
That’s great to hear! Thank you for sharing, Giulia!
I have never had a pancake recipe fail on me quite so spectacularly, and I’m not sure what the problem was. Once I managed to scrape the pancake off the oiled, non-stick pan, it looked more like scrambled eggs than a pancake. It tasted good though. I had used whole wheat pastry flour, rice milk, avocado oil, and honey in the batter, all of which should have worked fine. After the first two pancakes stuck to the pan, I decided to make the recipe more like other recipes I have used by adding an egg (I beat it separately and added flour to it until it had a similar consistency to the batter before adding it to the batter) and turning the burner up to medium. After that the pancakes were a little thin, but they flipped properly and were fluffy. Since this recipe seems to have worked well for others without adding an egg, I’m guessing that Kate’s stovetop’s “medium-low” is a lot hotter than mine.
Hi Rachael, I appreciate your review and feedback. I’m sorry to hear that. I haven’t used rice milk, so that may have cause issues.
Super easy and delicious recipe!
This recipe turned out great! I needed something quick to make in the morning and was craving whole wheat pancakes.
I added about 1/4 cup of whole
1TBSP of extra flour
and 1TBSP of extra milk.
Served paired with a raspberry maple syrup and vegan whipped cream These were a win with a nice crunch great fluffiness!
I’m glad you enjoy it, Cilla!
Too much baking powder. I found these to be very bitter. But love your website and I’m usually not disappointed!
Hi Ally, I’m sorry you didn’t enjoy these. Did you use aluminum free? I appreciate your feedback.
allison rene manning
Actually, I realized that I didn’t. I will try these again with aluminum free. Thank you!
nummy! intriguing that omitting the egg does it.
My family loves these pancakes! They are so simple to make. We have made them several times, and each time they turn out amazing. Best recipe we’ve tried!!
Wonderful to hear, Camden! Thank you for your review.
Just made these with soy milk, maple syrup and olive oil- these were FANTASTIC!! Thanks for the great recipe- this was my first visit to your website, cant wait to try more!
Wonderful, David! Thank you for your review.
Hi will oat flour work in this recipe ? Thanks
I haven’t tried it here, but be sure to follow my How to Make Oat Flour measurement suggestions.
These were so good and the recipe was really simple to scale down for one. I don’t think I’ve ever been able to make such fluffy pancakes before, even in my pre-vegan days. 10/10!
I made these this morning using white whole wheat flour. They’re so easy and so delicious! It’s hard to believe they’re whole wheat and vegan. Yum! Thank you for another wonderful recipe. Your recipes don’t disappoint.
I found this recipe about 30 mins ago while searching online and of course yours was the best. Thank you so much for it! It is for my toddler and it was deliciously appreciated and loved. I ended added a few mashed strawberries.
I’m so happy you found it and made it! Thank you for coming back to comment, Tia.
Took a chance and doubled the recipe. Used half whole wheat and whole wheat pastry flours. Added a chopped apple, a little left over ground walnuts and 1/4 tsp cinnamon. Left out the salt and vanilla. Delicious and fluffy! No more running around store to store trying to find vegan whole grain pancake mix and paying an arm and a leg for it! Thank you and will share recipe.
Wonderful to hear, Joyce! I appreciate your review.
I have been making this recipe over and over again since I found it more than a year ago. No matter the little adjustments I make (water instead of milk, white flour instead of whole, sunflower oil instead of coconut oil, etc.) they always turn our perfectly delicious and fluffy!
My one recommendation would be to always warm up the milk before adding it to the dry ingredients. The heat activates the baking powder and the pancakes end up even fluffier.
Amazing recipe, 10/10 every time!
I love to hear that, Lisa! Thank you for your review.
I love this pancake recipe. I don’t think I have ever made homemade pancakes from scratch until now and I don’t feel as if I need to go searching for another recipe. I have all the ingredients, I’ve only ever used unbleached all purpose flour too. They are delicious without butter and syrup and they are really good the next day too. I take them backpacking. Thanks Cookie and Kate!
My family loves this recipe! To make it an easy weekday breakfast ( or easy any day !) We use the measurements for 3x the recipe and that perfectly fills a parchment lined standard size baking sheet, pop them in the oven at 425 for about 20 minutes and you have all the pancakes ready at once.
I’m delighted you enjoyed it, Lindsay!
We have made these twice, once with all whole wheat and once with 1 cup whole wheat and ½ cup all purpose. Next time I’ll do fully half and half – but WOW these are perfect! I often think vegan pancakes are gummy or like pudding in the middle but these are fluffy and perfect!
Great to hear, Elle!