The Best Vegan Pancakes

Stack of golden brown pancakes with whipped coconut cream and maple syrup.
Topped with coconut whipped cream and maple syrup, these pancakes make for a sweet treat!
Stack of 4 golden brown vegan pancakes with a bite taken out.
No eggs are needed to make light and fluffy pancakes.

Pancakes are one of my favorite foods. They come in so many flavors and varieties, and they make it socially acceptable to eat cake for breakfast! Every Sunday morning, I make a vegan breakfast for my dad and I. Sometimes, my mom will join in, although she’s usually pretty skeptical of vegan food. However, there’s one recipe she’ll never turn down: my fluffy vegan pancakes.

This pancake recipe is as basic as it gets. No egg replacers are necessary, just 6 basic ingredients: flour, sugar, baking powder, salt, non-dairy milk (or water), and oil. That’s it! Plus, these pancakes only take 15 minutes to make. It doesn’t get much simpler than that. If you’re looking to spice things up a little, you can always add in some blueberries, chocolate chips, or any other addition you can think of. Or, you can try one of my other pancake recipes here!

The Best Vegan Pancakes

These vegan pancakes are light, fluffy, and delicious! They’re incredibly simple to make, taking only 15 minutes from start to finish.

Course Breakfast
Cuisine American
Keyword best vegan recipes, breakfast, easy breakfast recipes, easy pancakes, easy vegan recipes, pancakes, quick breakfast recipes, quick pancake recipe, quick vegan breakfast, quick vegan recipes, simple vegan recipes, vegan, vegan breakfast ideas, vegan breakfast recipes, vegan meals, vegan pancakes, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings (3 pancakes per serving)
Calories 294.4 kcal
Author Ayaka


  • 1 1/4 cups all purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups unsweetened soy milk
  • 1 tbsp vegetable oil plus more for greasing


  1. Add the flour, sugar, baking powder, and salt to a large bowl and whisk to combine.
  2. Pour in the soy milk and oil and stir just until combined.
  3. Lightly grease a griddle and heat to medium high. Drop large spoonfuls of batter onto the griddle and cook until bubbles form and the edges are no longer wet. Flip pancakes and cook until browned on both sides. Repeat until no batter remains.

Recipe Notes

  • Calories are calculated for 1 of 3 servings (each serving is approximately 3 pancakes)

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