All you need is 4 ingredients for the fluffiest vegan pancakes ever! So simple for a quick breakfast, with just 1 bowl required and prepped in less than 5 minutes. They’re fluffy, sweet and absolutely SCRUMPTIOUS!
This recipe was originally published in March 2019. It has been updated for content and photos.
Your search for the best vegan pancakes is over. Whip up this simple recipe in no time at all, even on weekdays!
Just four basic ingredients with no unnecessary fill ins, so you can customize and top to your liking.
If pancakes are your thing, I also highly recommend checking out this collection of the best vegan pancakes ever. From blender pancakes, to fruit filled, to chocolate chip, and even savoury options, this collection has got it all.
But if you’re still with me on a basic fluffy pancake, read on!
Why you’ll love these!
- Super fluffy!
- Allergen friendly. No eggs, no nuts and no dairy.
- Accidentally vegan! (In fact, my niece’s exact words were “they look too good to be vegan.”)
- Refined sugar free. With only 1 tablespoon of OPTIONAL coconut sugar in the entire batch.
- Easy to make, just a few ingredients needed and ready in no time!
How to make the fluffiest vegan pancakes ever!
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add all your ingredients to a mixing bowl and stir to combine, without over mixing. (photos 1-2)
Use a ladle to scoop your batter onto a preheated griddle or pan, making pancakes that are approx. 4 inches in diameter. Cook until several bubbles appear on the surface, approx. 3-4 minutes. Then flip and continue to cook through. (photos 3-4)
NOTE: Do not over mix your pancake batter. A few lumps are perfectly fine.
Serve with all your favourite toppings and enjoy!!
How to top them?
- If you’re avoiding processed sugar, load them up with fresh fruit and skip the syrup.
- For a sweet tooth, use maple syrup, or this delicious homemade Nutella.
- These pancakes also pair well with blueberry chia jam.
- Or enjoy them plain, they’re that good!
Pancake FAQs
You bet. I’ve tested these with white, whole wheat and a half and half blend. All options work beautifully.
Not always. But this version is very low in sugar, using minimal ingredients, so I’d argue that this is a healthier pancake option. Especially if opting for whole wheat flour.
These taste best when freshly made (like most pancake recipes). However, you may refrigerate leftovers to enjoy within 1-2 days. Just pop them in the toaster to reheat.
Yes, these freeze well. Make sure they’re completely cooled to room temperature first. Then freeze in an air tight, freezer safe container or zip top bag. Reheat from frozen in your toaster for quick and easy breakfasts all week.
What to serve with pancakes?
If you’re planning a big breakfast or brunch, here’s some great dishes to serve with these fluffy vegan pancakes.
- Air Fryer Hash Browns
- Banana Walnut Smoothie
- Healthy Iced Mochaccino
- Vegan Hash Brown Casserole
- Air Fryer Home Fries
Expert Tips
- Do not over mix your pancake batter. If there are a few lumps, that’s perfectly okay. Don’t be tempted to mix until perfectly smooth as this may alter the texture of your pancakes.
- Preheat your pan or griddle. It should be hot before pouring your pancake batter to prevent sticking and for even cooking.
- Use medium heat to cook your pancakes. Although your pan should be hot, that doesn’t mean you should use high heat. This may result in uneven cooking, with crisp outsides and mushy middles.
- Flip your pancakes ONCE. Bubbles will appear on the surface of your pancakes soon after cooking, but wait until there are several bubbles and your pancake has cooked for at least 3-4 minutes before flipping. Flipping too often can cause them to deflate and lose their wonderful fluffiness.
More amazing pancake recipes
- Whole Wheat Pumpkin Spice Pancakes
- Lentil Banana Protein Pancakes
- Blender Banana Spinach Pancakes
- Peanut Butter Pancakes
- Lentil Spinach Savoury Pancakes
- Pink Beet Pancakes
- Lemon Poppy Seed Pancakes
- Healthy Blueberry Pancakes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- 1 cup unbleached all purpose flour or whole wheat flour
- 1 tablespoon unrefined coconut sugar optional
- 1 tablespoon baking powder
- 1 cup unsweetened cashew milk or dairy free milk of choice
- 1 teaspoon pure vanilla extract
Instructions
- Add the flour, sugar and baking powder to a large bowl and whisk to combine. Then add the milk and vanilla and mix until combined, without over mixing.
- Heat your non stick griddle over medium heat and once hot, ladle your batter to make pancakes that are approx. 4 inches in diameter. Cook for about 3-5 minutes until several bubbles form on top. Then flip and cook the other side for another 3-5 minutes until cooked through.
- Serve with maple syrup or fresh fruit and enjoy.
Loved these they are so fluffy and Yummy!! Will be my only pancake recipe from now on!!
Thanks so much for sharing Dawn. 🙂
Love this recipe! I use a half n half mix of whole wheat and buckwheat. Sometimes I add cinnamon. My SAD husband even loves them.
Thanks so much Colleen, so happy to hear that! 🙂
For a nut allergy, could you use oat or soy milk instead of the nut milk? Thanks!
Hi Kathy, soy milk works. Hope you enjoy the pancakes. Please report back when you try them. 🙂
Wondering if I can sub the coconut sugar with agave nectar or maple syrup?
Hi Amanda, I haven’t tried for this recipe but I often use maple syrup in pancake recipes instead of sugar so I don’t see why not. Hope you enjoy!
These pancakes are so fluffy and so light! They would make a lovely brunch for my family get together this weekend!
Hope you all enjoy Tania. 🙂
Pancakes are always a MUST on the weekend. These look super fluffy and totally delicious. I know they would be a hit in our house.
Thanks Gloria, enjoy!
Great recipes girl! I’d like to substitute the sugar with honey. Will that work in this recipe?
Hi Stephanie, thank you! I haven’t tried this with honey but I believe it should be just fine. Let me know how they turn out! 🙂
Did you substitute the honey for the coconut sugar in equal amount? How was it?
Tried these today for dinner (yes dinner haha) and the entire family loved them! They really were easy to make and so tasty and fluffy. Thank you!!!!!!
Haha thanks for the feedback Amy. No judgements here! We do pancakes for dinner at least once a week. 🙂
Just made these over the weekend and they really are the fluffiest pancakes! My family devoured them in no time and asked when I’ll be making them again. Thanks so much for this easy, delicious recipe Rosa!
Aww thanks Emily. So glad to hear it! 🙂
I’ve been drooling over all of your pancake recipes for sometime. Now, I have no more excuses! This one looks so simple and delicious, I must give it a try–even though I don’t like to cook breakfast. Maybe I can get my hubby to make these for me! 🙂
Thanks so much for the kind message Elizabeth. Hope you can convince hubby to make them for both of you. With only a few minutes of prep work and one bowl, there’s just no excuse not to give it a shot! 🙂
Haha my kids said these taste too good to be vegan 🌱 😋 Thank you for this excellent simple and delicious, cruelty-free recipe!
You’re so welcome Shania.
This recipe is just perfect! It’s so easy and I love how fluffy these are! Will be making them again and again!
Yay! Glad to hear it. 🙂
Love that these are vegan and refined sugar-free! So perfect for Sunday morning breakfast!
Thanks Sherri!
This is my kids’ new favorite breakfast!
Yay that’s great!