Vegan Pancake Recipe

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

4.7 from 23 reviews
Vegan Pancake Recipe
 
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:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • 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
Instructions
  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.
Notes
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
https://www.youtube.com/watch?v=t5YIVFS8N2s

Vegan Pancake Recipe

Order Edgy Veg Cookbook

57 Comments

  • Antonia Varbanova says:

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

  • Marco says:

    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:

    My favs!

  • Lori Beairsto says:

    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!

  • Heather says:

    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???

  • Katy says:

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

  • Luciana says:

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

  • Maria says:

    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:

    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:

    What is the macros for this recipe?

  • Veronika says:

    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:

    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:

    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:

    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:

    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:

    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:

    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:

      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:

    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:

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

    • EdgyVeg says:

      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:

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

  • Rachel says:

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

  • Clare says:

    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:

    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:

    Can I substitute the flour for rice or almond flour?

    • EdgyVeg says:

      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:

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

  • Ashley says:

    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?

  • Anne says:

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

  • 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:

    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:

    Hello!
    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:

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

  • Katie says:

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

    Thank you Candice

  • Sara says:

    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:

    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:

    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?

  • Sara says:

    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:

    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:

    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.

  • Olives says:

    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!

  • Nat says:

    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:

      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:

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

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

Leave a Reply

Rate this recipe: