Vegan Pancake Recipe (2024)

Vegan Pancake Recipe (5)

Easy Vegan Breakfasts, Vegan Recipes

Easy Vegan Breakfasts, Vegan Recipes

February 9, 2013

Vegan Pancake Recipe (6)

Vegan breakfast is HARD ya’ll! There really are only so many smoothies you can make before you want to rip your hair out, and eat some comfort food for once! Many pancake recipes I have used in the past result in hard pucks, or crumbled messes. I am happy to report that this is NOT the case with this fluffy buttermilk pancake recipe. So load those bad boys up with strawberries and syrup and enjoy!

Vegan Pancake Recipe (7)

4.8 from 26 reviews

Vegan Pancake Recipe

Vegan Pancake Recipe (8)

Save Print

Prep time

Cook time

Total time

Make delicious fluffy pancakes from scratch that have no dairy or eggs! This recipe makes the best vegan breakfast ever, don't forget plenty of vegan butter and maple syrup.

Author: The Edgy Veg

Recipe type: Breakfast

Cuisine: American

Serves: 2


  • 1 cup organic, unbleached flour
  • 1 tbsp cane sugar
  • 2 tsp baking powder
  • ⅛ tsp salt
  • 1 cup soy or almond milk
  • 1 tbsp vinegar
  • 2 tbsp coconut oil


  1. Turn your griddle to medium heat.
  2. Combine your flour, sugar, baking powder and salt in a bowl. In a large glass or bowl add your soy milk with 1 tbsp of vinegar and whisk well. This will turn your regular soy milk inot soy buttermilk!!!
  3. Allow this to sit for about 5-10 minutes, then add the soy buttermilk and coconut oil to your mixture, and mix until smooth without clumps.
  4. When your griddle is hot, grease with a tbsp of coconut oil and spoon your batter onto your cooking surface. Flip your pancakes carefully when you see that the bubbles have stopped opening and closing. Continue to cook until the other size of your pancake is cooked and remove from heat.


Top with coconut oil, maple syrup or strawberries and coconut cream! Happy Breakfast!

Nutrition Information

Serving size:1 serving Calories:393 Fat:15.45g Carbohydrates:53.5g Sugar:6g Sodium:574mg Fiber:1.9g Protein:7g

Vegan Pancake Recipe (9)

Leave a comment

  • Brittany Brown says:

    on June 15, 2021


    My go-to pancake recipe – tastes like a classic non-veg pancake! Been using this for years now and simply haven’t needed another recipe. I love how simple it is.. I rarely have to check the ingredients because I can remember them and the measurements easily!

  • Jennifer says:

    on August 30, 2020


    These are hands down the best pancakes I’ve ever made! Great recipe!

  • Antonia Varbanova says:

    on May 28, 2020


    Great recipe. Thank you.
    Could you please include the nutritional information for your recipes.

  • Marco says:

    on May 8, 2020


    Great batter! You can even add more to it like vanilla, chia seed, flax, whatever comes to mind — it’s a great versatile recipe. Family loved it.

  • Marie-Michele Dore says:

    on February 6, 2020


    My favs!

  • Lori Beairsto says:

    on January 13, 2020


    These were great and my new favorite recipe for pancakes. The only negative was a slight baking soda aftertaste even with the addition of the vinegar. I will never buy box again!

    • Abby says:

      on March 13, 2021


      It’s supposed to be baking powder. Baking soda will leave an after taste but the baking powder will not.

  • Heather says:

    on October 24, 2018


    I tried this with coconut flour instead & it did not turn out at all! The mixture was super dry. I added more milk but when I tried cooking it, it like separated in the pan. I don’t know how to explain it I guess but I’m assuming you just can’t substitute the type of flower???

  • Thanks for the recipe. Recently decided to go vegan and these are better than the pancakes I used the make with eggs.

  • Luciana says:

    on July 28, 2018


    I love these!! Would they work with oat flour? Thanks ❤️

  • Maria says:

    on July 25, 2018


    WOW! We are very new to eating like vegans and my kids are not easily impressed but they ALL loved them! I added a teaspoon of vanilla into the batter, doubled the recipe, and my kids spread vegan strawberry cream cheese on them with a side of fresh fruit. I will definitely be making these again! Thank you!!!

  • Rebecca says:

    on July 11, 2018


    Made these today . I used cashew milk instead and added organic blueberries. The kids gobbled them up and had no idea they were vegan 🤫🤫

  • Rene Hernandez says:

    on July 8, 2018


    What is the macros for this recipe?

  • Veronika says:

    on July 5, 2018


    Literally the best pancake recipe I have tried since I became vegan almost 2 years ago! SO. GOOD. I added vanilla for a bit of extra flavor and I couldn’t be happier! I will be trying it with some fresh fruit after this weekend’s farmer’s market…can’t wait! 🙂 Thank you!!!

  • Anna says:

    on June 24, 2018


    Deeeeelicious… Super fluffy and perfectly cooked. I used oat milk with white vinegar. I served them with blueberries, raspberries and vegan salted caramel ice cream. I’ve struggled to make decent pancakes for years, but these turned out great. Thank you!

  • Beth says:

    on April 20, 2018


    These are wonderful! I added frozen blueberries – I am sure I could pass them off as “non-vegan”. made about 9 pancakes – I froze the remaining and heated them in the microwave, still delicious. Thanks!

  • Allie says:

    on April 14, 2018


    Flavor is good. Mine come out very moist and mushy, not as dense as i would like. I even added more flour. I’ll be experimenting with this one. I really love the flavor! It’s the closest vegan recipe I’ve found.

  • Mike says:

    on January 25, 2018


    I made these for my three sons and wife this morning. I did not tell them it was vegan until they gobbled it all up. Even my wife couldn’t believe it required no eggs and dairy. We all love how fluffy and delicious this pancake recipe turned out my wife printed the recipe and stuck it on the fridge for future reference. Thank you for the recipe

  • MeowMix says:

    on January 19, 2018


    AMAZINGGGG! I have been making this recipe two days in a row now, they turn out so fluffy and thick! First time I made the recipe, the pan was too hot and i burned some, so I would recommend starting with medium-low heat ( probably depends on your stove, mine is a flaming beast)
    Also, the second time I have added fresh blueberries to the batter and it was just purrrrfect! Huge thanks ! 😀

  • Dell J. says:

    on December 28, 2017


    Just wondering how to use this and make waffles…anyone with ideas would be helpful. Thank you for the delicious pancake recipe it did turn out delightful!

    • EdgyVeg says:

      on March 29, 2018


      Hi Dell! You can totally use the pancake batter in a waffle iron to make waffles. If you decide to give it a try, let me know how it turns out!

  • Jessica says:

    on December 3, 2017


    BEST PANCAKES EVER!!! Thank you so much Edgyveg!!! These are my go to resipe!! I always add more soy milk to make the batter thinner but these are seriously amazing! I also double/triple the recipe because I have a big family.

  • Britney says:

    on November 30, 2017


    These were yucky!! Doughy no matter how long I cooked them. My family was so bummed a tried a new recipe. 🙁

    • EdgyVeg says:

      on December 5, 2017


      I’m sorry to hear that. I’m surprised that this recipe didn’t work out for you. I’ve only received positive reviews.

  • Vanessa says:

    on November 25, 2017


    could I use coconut or Hemp milk? We are unable to have any “nut milk”.

    • EdgyVeg says:

      on November 27, 2017


      Of course!

  • Rachel says:

    on August 31, 2017


    These are the best vegan pancakes I’ve ever tried, they are super fluffy and soft! Thank you so much!

  • Clare says:

    on July 16, 2017


    Thank you thank you thank you! I’ve made this multiple times and it always turns out great. Thanks for filling my life with delicious pancakes.

  • Emily says:

    on July 11, 2017


    I realize this is an old post, but seeing as I read all the reviews before making them I thought I’d leave my 2 cents.

    First, these needed a well oiled pan! The first pancake I made the pan was on medium heat and they didn’t get nearly as fluffy. As the pan got hot, the batter almost fried as I put it in the pan. These ones turned out much better and got literally 2x fluffier than the first one. I took a bite shortly after removing them from the pan and they seemed undercooked and rubbery. Not very pleasant. I let all the pancakes sit for a few minutes while I cut up melon and as they cooled the residual heat seemed to cook them more. They weren’t cold when I served them, but had definitely cooled to room temperature and the texture difference was much better than eating them hot. Overall, a hot pan, waiting to flip so they fluff up more, and letting them sit for 5 minutes before eating helped turn these into good pancakes. This works well for me, as I like to make all the pancakes and eat together as a family. My kids gobbled them down!

    The only thing I would also add is that this recipe only made 4 pancakes (about 5 inches in diameter). Unless your making these only for a couple of kids, then your going to need to double or triple the recipe!

  • Carol says:

    on July 4, 2017


    Can I substitute the flour for rice or almond flour?

    • EdgyVeg says:

      on November 8, 2017


      I don’t work with those flours often enough and haven’t tried that recipe with those specific flours. But, I have made these with GF all purpose flour and they turned out. 🙂

  • Natasha says:

    on May 6, 2017


    Great recipe!!
    Very tasty pancakes and I’ll be doing those every weekend from now on.

  • Ashley says:

    on January 21, 2017


    I just made these and they are to die for!!!! SO EASY!!!! I am wanting to make a big batch to put in an airtight container and just want to be able to add my buttermilk ingredients and coconut oil? What would that look like?

    • CassyD says:

      on April 8, 2017


      Or better yet, make a big batch of pancakes and then toss the extras in the freezer. On busy mornings you can pop two in the toaster and voila! Breakfast is served!

      • EdgyVeg says:

        on April 11, 2017


        Great idea!!!!

  • Anne says:

    on January 7, 2017


    Just made these and they turned out perfect!!! Super light, fluffy, and delicious! Perfect vegan pancake recipe. Thank you so much!

  • Natalie Marie says:

    on November 20, 2016


    I really love this recipe, and I found it because I had run out of eggs and was trying to figure out how I could make yummy pancakes without eggs. Well, your recipe is amazing, so thank you! Also I wanted to mention that I came up with a pumpkin version and used your recipe as a sort of base. Again, I found myself without any eggs this morning, so I decided to use your recipe, but I added in a couple of things to make the pancakes pumpkin flavored. I gave you a shoutout on my blog, so I just wanted you to know that! Thanks again for such a delicious recipe, i look forward to many more =)

  • Sofia says:

    on November 13, 2016


    Love, love, LOVE! I made this for breakfast and they turned out AMAZING! First vegan pancakes that don’t make me want to throw up!

  • Jay says:

    on October 9, 2016


    I am not a vegan but sometimes, once a day, I tried to meat free meal. 😉
    To be honest, I am a big fan of eggs. I love to cook eggs instead of red meat/chicken.
    This morning my boy wants pancakes for breakfast and I ran out of eggs.
    So I searched the recipe for no egg pancakes.
    Viola! This is thebest pancake recipe~.
    Even my meat eater husband asked for more.
    Thanks for the beauty!!

  • Alysia says:

    on October 5, 2016


    If I use almond milk do I still need to add the vinegar and let it sit?

    • EdgyVeg says:

      on November 13, 2016


      yes! you can make buttermilk with almond milk 🙂

  • Katie says:

    on September 24, 2016


    Amazing! Best pancakes I’ve ever had, vegan or not! Perfect with maple syrup, vegan butter and chopped strawberries

    Thank you Candice

  • Sara says:

    on September 24, 2016


    I love these!! Second time making them in a week! I use vanilla flavored soy milk and they turn out like a dream! Thanks for the recipe!

  • EK says:

    on September 17, 2016


    I used a bit of baking soda as well as the powder (used a bit less powder) because of the vinegar in the recipe. I also added vanilla. Super yummy but I found the cooked super fast – lots got burned. Thanks for the recipe 🙂 new go-to for sure

  • Brittany says:

    on August 11, 2016


    I want to take this mix camping…any idea if it will keep well (on ice) for a day if I pre mix it? Or should I premix dry and wet separately then mix together when ready to eat?

    • EdgyVeg says:

      on August 22, 2016


      I don’t see why I wouldn’t keep for a day on ice! Happy camping!

    • Stephanie says:

      on July 6, 2017


      Did this turn out for you? I want to do the same thing this weekend.

    • Steph says:

      on July 6, 2017


      Did this work out for you? I want to do the same thing this weekend.

  • Sara says:

    on August 8, 2016


    Same thing for me, although I don’t know if I’d call it raw, it’s sort of more like wet rubber. Tried two times recently…

  • Ashley says:

    on July 27, 2016


    These are so delicious! They are so moist and fluffy. I just added a splash of vanilla to mine! Thank you so much I would never have guessed that these were vegan pancakes!

  • Liz says:

    on July 24, 2016


    What type of vinegar do you use? I have organic apple cider vinegar that I added to milk and I’m leery of using it because it smells REALLY vinegery.

    • EdgyVeg says:

      on July 25, 2016


      I use ACV! You can’t even taste it when you cook it 🙂 You can use white vinegar as well though.

  • Olives says:

    on July 18, 2016


    I make these all the time and I actually prefer them over the classic ones 🙂 It’s more dense! I don’t like them super fluffy so I add a little bit more milk. Thanks so much for the recipe!

    • Katie Love says:

      on March 19, 2019


      The only recipe I use! 10/10

  • Nat says:

    on July 10, 2016


    Not sure why the pancakes turn out uncooked in center!? I was so looking forward to finding the perfect vegan pancake and although these look yummy, they turned out awful….I tried 3 separate times ????

    • EdgyVeg says:

      on July 11, 2016


      That’s so bizarre- I am sorry that it turned out that way. I have never had that complaint. In fact, I have only ever had positive feedback on this recipe. How high is the heat that you are cooking these on?

  • Susan says:

    on July 3, 2016


    Question….ingredients say baking powder and in process says soda? Not sure what to use?

    • EdgyVeg says:

      on July 11, 2016


      Thanks for pointing this out! Use baking powder.

  • RMB Photography says:

    on October 4, 2013


    Damn good lookin’!! I’d top those beauties off with some mashed up blueberries and black berries with cane sugar.

    • EdgyVeg says:

      on October 6, 2013


      Mmmmmmm Heaven!

Prev. article Easy Vegan Peanut Butter Cookies Recipe Next article Vegan Cake Pop Recipe

Vegan Pancake Recipe (11)

Cookbook on sale now

Vegan Pancake Recipe (12)

Easy Eats

Buy Now

Vegan Pancake Recipe (13) Vegan Pancake Recipe (14) Vegan Pancake Recipe (15)

Vegan Pancake Recipe (16) Vegan Pancake Recipe (17)

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More

Vegan Pancake Recipe (2024)


What can replace eggs in pancakes? ›

13 Effective Substitutes for Eggs
  • Applesauce.
  • Mashed banana.
  • Flax or chia seeds.
  • Commercial egg replacer.
  • Tofu.
  • Vinegar and baking soda.
  • Yogurt or buttermilk.
  • Arrowroot powder.
Feb 7, 2024

What is a vegan pancake made of? ›

These pancakes are light, fluffy, and vegan-friendly! Made with simple ingredients like flour, baking powder, and almond milk, they are the perfect way to start your day. Serve with your favorite toppings, such as maple syrup, fresh fruit, or coconut whipped cream.

Is Aunt Jemima complete pancake mix vegan? ›

Most Aunt Jemima's mixes call for a heavy amount of dairy and eggs. However, it does have two accidental vegan mixes called the Original Pancake and the Whole Wheat Pancake Mix.

Is Krusteaz pancake mix vegan? ›

This product contains 1 ingredient that is not vegan and 6 ingredients that may not be vegan. Which diet do you follow?

What is a vegan substitute for eggs in pancakes? ›

Chia Seeds or Ground Flaxseed

These powerful seeds thicken beautifully when mixed with water. Combine 1 tablespoon of chia seeds or ground flaxseed ($3, Walmart) with 3 tablespoons of water per egg. Allow the egg substitute for pancakes to thicken for 5 to 10 minutes before adding to your recipe.

What is a healthier substitution for one egg? ›

Silken tofu has high water content, provides multiple nutritional benefits and works as a great egg replacement. Only 60 grams of pureed silken tofu furnish the exact same amount of nutritional benefit that 1 egg possesses.

Why are my vegan pancakes gooey? ›

If the heat is turned too high and the skillet is too hot, the outside of the pancakes will brown very quickly while leaving the inside gooey and uncooked. For best results, lower the heat and be patient! It will take a few minutes for the surface of the pancakes to begin to form air bubbles and be ready to flip.

Can vegans eat oatmeal? ›

Oats are a cereal grain derived from a plant, meaning anyone who follows a vegan diet should be safe to eat them as in their natural form as they're plant-based. However, when it comes to getting creative with the flavours, you'll need to start keeping an eye out for the added ingredients that might trip you up!

Why are my vegan pancakes gummy? ›

With oat-based pancakes, overmixing oat flour batters can make them turn gummy, so mix just until moistened and blended. Let the batter rest. Make sure to let the pan heat up while the batter sits. Doing so will result in fluffy pancakes that are cooked through and not underdone or gummy in the middle.

What is the best vegan pancake mix? ›

For some serious breakfast inspo, check out our list of the best vegan pancake and waffle mixes!
  • Zen Stax Gourmet Pancake Batter. ...
  • Ghetto Gastro Pancake & Waffle Mix. ...
  • Long Table Pancake + Waffle Mix. ...
  • Bake Me Healthy Oatmeal Pancake & Waffle Mix. ...
  • Vicky Cakes Pancake & Waffle Mix. ...
  • Partake Pancake & Waffle Mix.

Do vegans eat maple syrup? ›

Yes, pure maple syrup that's made without any additives is completely vegan. Make sure to check the label of the bottle to confirm that it's certified as vegan, as some lower-quality versions will be mixed with non-vegan ingredients like honey or refined sugar.

Does IHOP make vegan pancakes? ›

Can vegans eat IHOP pancakes? There are no vegan pancake options at IHOP. Your best bet is to pull together some of IHOP's vegan sides or opt for oatmeal made with water or sautéed vegetables with a potato-based side.

Which Bisquick is vegan? ›

Hobnobs are a classic British treat made with rolled oats and jumbo oats, making their original recipe from 1985 completely vegan! There is a version laden with chocolate which is NOT vegan. However, the ones with chocolate chips are, in fact, vegan.

Is Annie's pancake mix vegan? ›

Annie's Organic Pancake and Waffle Mix, Confetti, Vegan Recipe, 26 oz (Pack of 8)

Why is Krusteaz so good? ›

Why Use Krusteaz ® Pancake Mix? You can feel good about serving Krusteaz ® to your family. Our tasty and convenient pancake mix is made with no artificial flavors, colors, or preservatives. Just add water, whisk, and pour the batter on the griddle for delicious pancakes every time.

What happens if you don't have eggs for pancake mix? ›

Without eggs, your pancake won't be as fluffy as it could be. If you combine it with baking powder and/or soda with some warm water, and you'll have a batter that will make more of it's own CO2 that will fluff up those morning pancakes.

Are eggs important in pancakes? ›

With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise. The fat in the yolk also provides richness and flavor.

What is just egg substitute? ›

Just Egg resembles real liquid eggs with its golden color. The product's ingredients include water, mung bean protein isolate and canola oil, plus a variety of spices, natural flavors and thickeners to yield an egg-like texture. (Mung bean is a legume.) A 3-tablespoon serving of Just Egg equals one egg.

Can I use oil instead of eggs? ›

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.


Top Articles
Latest Posts
Article information

Author: Kelle Weber

Last Updated:

Views: 5316

Rating: 4.2 / 5 (53 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Kelle Weber

Birthday: 2000-08-05

Address: 6796 Juan Square, Markfort, MN 58988

Phone: +8215934114615

Job: Hospitality Director

Hobby: tabletop games, Foreign language learning, Leather crafting, Horseback riding, Swimming, Knapping, Handball

Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.