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Vegan pancakes recipe

Vegan pancakes recipe

  • Recipes
  • Dish type
  • Pancakes
  • Vegan pancakes

This batter makes light, fluffy and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe.

1374 people made this

IngredientsMakes: 9 pancakes

  • 150g plain flour
  • 2 tablespoons caster sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 300ml water
  • 1 tablespoon oil

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Sift the flour, sugar, baking powder and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the centre of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
  2. Heat a lightly oiled frying pan or griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

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Reviews & ratingsAverage global rating:(828)

Reviews in English (676)

Thank you for a great Vegan recipe. Added large pinch of mixed spice, cinnamon and a handful of sultanas. A hit with everyone. Next time I will double the amount as they disappeared.-07 Jul 2013

Something else.Whisked batter until all lumps removed. Wiped pan with vegan marg. Made full sized ones.-11 Aug 2010

Fantastic. Kids love them. I love them. Proper pancakes but vegan. Yummy. I made full sized ones and would double the amount to feed 4 and I cooked them on a fairly high heat. I was even able to toss them!! Success!!!-11 Aug 2010

Vegan Lemon & Poppy Seed Pancakes

Pancake Sundays just got a whole lot zestier! These Vegan Lemon & Poppy Seed Pancakes by Healthy Luxe are everything a pancake should be – light, fluffy and good for you! She’s used a base of organic self-raising flour, but you can sub this with a gluten-free version if required.

These pancakes are loaded with immune-boosting nutrients thanks to the inclusion of Amazonia’s Raw Wholefood Extracts Vitamin C+, which adds a delicious hint of natural passionfruit flavour. As well as supporting immunity, Vitamin C also plays an essential role in Iron absorption and the production of collagen – the holy grail for healthy hair, skin and nails. This non-synthetic formula contains 1000% RDI wholefood Vitamin C per serve!

Complete with a prebiotic immune blend for optimal digestion, it’s the ultimate daily supplement for a glowing complexion and healthy immune function. Healthy Luxe has topped her stack with maple syrup, coconut yoghurt, a sprinkling of poppy seeds and a squeeze of lemon juice. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!


  • For the Basic Dry Pancake Mix:
  • 10 ounces all-purpose flour (about 2 cups 280g)
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1 teaspoon (4g) kosher salt
  • For Each Batch of Pancakes:
  • 4 tablespoons (60ml) liquid from 1 can of low-sodium chickpeas (reserve remaining liquid and chickpeas for another use)
  • 4 tablespoons (60g) sugar
  • 1 2/3 cups (about 14 ounces 400ml) almond, rice, or soy milk
  • 1/4 cup (60ml) vegetable oil, plus more for cooking
  • 2 teaspoons (10ml) vanilla extract
  • 2 teaspoons (3g) zest from 1 lemon
  • 2 teaspoons (10ml) cider vinegar or distilled white vinegar
  • Vegan butter substitute and maple syrup, for serving

Vegan Pancakes

  • Quick Glance
  • (1)
  • 25 M
  • 30 M
  • Makes about 14 pancakes

Ingredients US Metric

  • For the vegan pancakes
  • 1 1/2 cups store-bought or homemade self-rising flour* (if your self-rising flour contains salt, omit the salt from this pancake recipe)
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon table salt
  • 1 1/2 teaspoons baking powder (see note above recipe)
  • 1 1/2 cups dairy-free milk
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Coconut oil or vegan buttery spread, for cooking
  • For serving (optional)
  • Maple syrup
  • Fresh fruit


In a large bowl, stir together the flour, sugar, salt, and baking powder. In a separate bowl, whisk together the dairy-free milk, melted coconut oil, and vanilla. Add the liquid mixture to the dry ingredients and stir just until combined. Lumps are fine. Set the mixture aside at room temperature until the batter thickens and becomes a little airy, 5 to 7 minutes. This resting time is essential as it allows the baking powder to do its magic (see note above) to make fluffy pancakes.

Preheat the oven to 200°F (95°C).

Set a well-seasoned cast-iron skillet (or, if you don’t have one, a non-stick skillet) over medium heat and add a smidgen of coconut oil to melt. When the oil is just bubbling, add a small ladle of batter to the pan and cook gently until bubbles appear on the surface and the edges begin to crisp, 2 to 3 minutes. Flip the pancake and cook on the other side until cooked through, about 1 minute more. Repeat with remaining batter, keeping the cooked pancakes warm in the oven. You probably won’t need to add additional oil to the pan.

If desired, serve with maple syrup and fresh fruit.

*You can easily make your own self-rising flour. Simply stir together 1 1/2 cups all-purpose flour and 2 1/4 teaspoons baking powder. If you’re using this nifty equation for another recipe, add 3/4 teaspoon table salt. If you’re using it for these pancakes, rest assured, there’s sufficient salt in the recipe so that you don’t need to add any here.

Recipe Testers' Reviews

Wow! Hard to believe these pancakes don't have eggs in them. These were super easy to make and even as an omnivore I would happily make these again just because they were so good.

I used pea protein milk but for non-vegans I'm sure cow milk would work just fine, too. It’s important to check the ingredients of your self-rising flour for salt and omit as needed and make sure you're not using old baking powder. Letting the batter rest is also crucial.

I made these twice and the first time they did not fluff up very much but were still pretty delicious. I tried again but this time omitted the salt as directed and used fresher baking powder and that made all the difference.

These pancakes are the fluffiest pancakes my kids and I have ever eaten!

We loved the slight coconut flavor that the unrefined virgin coconut oil imparts. I even put some coconut oil on the griddle before cooking the pancakes, which further boosted the flavor. Next time, I think I’ll try the recipe with white whole wheat flour. It will up the fiber and add a nutty flavor but still keep things light and fluffy as opposed to plain wheat flour. Then I will not feel so guilty when my kids and I split the entire batch!

Of course, if you’re looking for the ultimate fluffy pancake, use self-rising white flour. I used light brown sugar as the sweetener, made my own self-rising flour, and used unsweetened vanilla almond milk.

Like many people, I am always after a good pancake recipe—vegan or not. I was totally surprised at how well these turned out. They were very fluffy and tasted very good. In fact, my picky husband and my 11 month old both enjoyed them! To me, that was the biggest win. This may be THE pancake recipe we use from now on.

I had pancakes for brunch and now just finished leftovers for dinner. My pancakes looked just as beautiful as the accompanying photo!

I skipped the warming oven and served the pancakes from pan to plate, so everyone got, literally, hot cakes! I also warmed the maple syrup and had extra butter available, which melted beautifully atop the just out of the pan pancakes.

It's winter in the Midwest, and fresh fruit isn't at its finest, so I used a can of peaches I purchased at a farmers market this summer in lieu of the fresh fruit and they were perfect atop these pancakes! Alternately, a compote or a jam would be lovely and more flavorful than the berries available fresh right now. Some trail mix, especially one with dried fruit, would add texture and also pair well with the maple syrup.

I also would love to bite into these and have blueberries or raspberries bursting from them. Frozen berries would work just fine as an addition to the batter, as would any kind of nut.

And now to backtrack to making the pancakes. I started by making my own self-rising flour. If given the opportunity, I'll pretty much always go the DIY route. I used Oatly's Barista Edition plant-based milk.

It's great that lumps are fine, since I had plenty of them. I let the batter sit for the full 7 minutes and, at the end of the time, I had a very thick and airy batter. It was so thick and airy that I wasn't sure how it would behave in the hot pan, but it spread to a circle and cooked up precisely according to the stated timings. For the first pancake I followed the direction to butter, add batter, cook, flip and finish cooking. For subsequent pancakes I buttered before flipping over, which gave a crisper finish to the flip side.

I'm not a big believer in nonstick pans, and I used a well-seasoned cast iron.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

The Perfect Vegan Pancakes

I have an embarrassing confession to make… until just a short while ago, I couldn’t make vegan pancakes. Almost every time I tried, the batter would come out sticky, undercooked, burned, gummy, thick, or thin. Sometimes all of the above at once. One attempt after another, one disaster after another.

I had these terrible dreams that I would someday be on a cooking game show, crushing the competition and moving through the challenges until I reached the final round. The announcer would say, “and for the grand prize, Andrew, all you have to do is… cook a simple pancake!” My face would fill with dread and I’d shout “NOOOOOO” as I ran out of the kitchen.

I mean, this isn’t completely my fault. Making light, fluffy, delicious vegan pancakes with only real ingredients is really hard. They say that the mark of a good chef is the ability to cook an egg perfectly. It’s a simple thing that requires so much skill to get right. In the world of vegan cooking, I think pancakes are the true test if you can get them right, you can cook anything.

Recently I decided to conquer this problem. I read books on baking, I studied the science of how gluten reacts in batter, I practiced, failed, and practiced some more. Ultimately I realized that cooking vegan pancakes is easy once you know the proper technique. Honestly, much of what clicked for me came after reading this article by America’s Test Kitchen, Secrets to Perfect Pancakes.

When everything finally came together, it was totally worth the struggle. These are by far the most delicious pancakes I’ve ever tasted. They’re simple, sweet, light, fluffy, and just a little tart from the “buttermilk” we add. If you’ve ever struggled with pancakes, definitely give this recipe / tutorial a shot.

Makes 6 4-inch pancakes


  • 1 cup flour (all-purpose or whole wheat)
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground flax seed
  • 1 cup + 1 tablespoon non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon coconut oil

Tips for Perfect Pancakes

  • Over mixing is your enemy. This is the most common mistake. When wheat flour is mixed too much, it stresses the gluten and leads to tough, gummy, terrible pancakes. Seriously, a few swirls to incorporate the wet & dry ingredients is enough. You want to leave lots of lumps in your batter.
  • Hot pan! The pan must be very hot for pancakes to come out right. If you add the batter into a mildly-warm pan, they will be undercooked and gummy. If you don’t hear a sizzle the moment the batter hits the pan, you’re in trouble.
  • Wait for those bubbles. When making pancakes, if you get the batter and temperatures right, you should see bubbles on the surface at around the 2-minute mark. Then flip and cook for 1.5 minutes on the other side.
  • Keep them warm. When making pancakes for the whole family, it can be tough to keep them all warm since you can only make 2-3 at a time. Add a cooling rack to the oven and warm it to 150-200º F. As the first batches are finished, pop them in the oven to stay warm.

How to Make Perfect Vegan Pancake

Step One: Flax Egg

One of the most exciting parts about this recipe is that it uses no banana. So many vegan pancake recipes rely on banana to hold things together. This makes the batter too dense, for one, and it also adds a banana taste (not surprisingly). Instead, we’ll use a flax egg, which is 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Whisk these together in a bowl and set aside to thicken.

Step Two: Mix Carefully

In a medium mixing bowl, add the dry ingredients (flour, sugar, baking powder, baking soda, salt) and stir together.

In a separate bowl, add the non-dairy milk and apple cider vinegar to create buttermilk. Then add one tablespoon melted coconut oil and finally the flax egg. Mix the wet ingredients.

Now, carefully mix the two together without stressing the batter. To do this, form a “crater” in the middle of the dry ingredients, then pour the wet ingredients (as shown) into the crater. Slowly stir until most of the batter is incorporated. A few small lumps are your friend, too much mixing is not.

Step Three: Hot Pan

Warm the pan over medium-high heat for 3-5 minutes. Then, use a paper towel to spread a little vegetable oil over the bottom of the pan. Test the temperature by cooking one small pancake first. If it sizzles when it hits the pan and forms bubbles after 1-2 minutes without burning, your temperatures are right.

Use a 1/4 cup measurement to create the perfect 4-inch pancakes. If your pan is large enough, you can cook 2-3 at a time. Again, wait 2 minutes for large bubbles to form on the surface, then flip and cook for another 90 seconds. Store the first batches in a warm oven while you finish the rest. Then, top with blueberries, maple syrup, chocolate, peanut butter, coconut whipped cream, or whatever you love on pancakes.

Why We Love Potatoes

Boxty, latke, placki (Polish), rarakor (Swedish), kartoffelpuffer (German), draniki (Russian), … the list goes on. The potato pancake is a traditional dish in almost every culture.

This could mostly be because the potato is one of the simplest yet most substantial staples in almost every society. With little labor and the simplest of spices, potato pancakes have been gracing plates across the globe for millenia.

Ah, the humble potato, truly the peasant populace’s best friend.

Vegan Pancake Batter

It is of course no problem to make vegan pancakes without milk: you replace regular milk with vegetable milk. But making pancakes without an egg? That seems more difficult, because something has to bind the pancake. Baking powder is often used instead of eggs in pancake batter. But we’ll let you in on a secret: you can also do it without baking powder!

This Dutch vegan pancakes recipe contains only vegetable milk and flour. And of course this is a basic recipe – you can always season your batter with salt, cinnamon and / or (vanilla) sugar. But even with 2 ingredients, these pancakes are super delicious. NOTE: these pancakes are more like crêpes, less like American pancakes!

Recipe: Silver dollar vegan pancakes Tasty

Silver dollar vegan pancakes – Gluten-Free Banana Silver Dollar Pancakes (and they're vegan too!) Unwritten fact: pancakes make the best memories. Gluten-free pancakes are a major thing for me. I love them so hard that if I weren't vain about my waistline, there's a strong chance I'd eat a stack for all the meals. Another aspect to honing your culinary skills is all about proper knife skills. From maintenance know-how (like keeping your knives sharp regularly) to how to best hold a knife, and then learning the various cuts you’ll turn to on a regular basis, knife knowledge is key.

Not least of all I've realized that the simpler, the better, when it These chickpea silver dollar pancakes come out juuuusssst right. Fluffy and light on the inside with a golden brown exterior. It's Mother's Day this Sunday, which makes for an excellent opportunity to let mom know how special she is. Perfect Silver dollar vegan pancakes formula and technique is really a culmination of the small ideas I have discovered in the last 2 years. Silver dollar vegan pancakes is definitely a weekend preparing project, which can be to say you`ll need a number of hours to perform it, but when you have got the method down you can cook multiple group at any given time for household picnics or simply to own cool leftovers to consume from the ice box on a whim.

Today, We are planning to coach you on making Silver dollar vegan pancakes At home with simple ingredients, just like Chinese restaurants. My Silver dollar vegan pancakes recipe is the best in the world!

I will even coach you on how to make use of up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for your family!

I attempted using somewhat less water than normal, which includes been advised elsewhere. It helped a little occasionally, but other times, I’d to include more and more water while the quinoa was cooking. Then, the dried quinoa soaked up way too much of the dressing I included later.

How to make Silver dollar vegan pancakes?

Whether you reside by yourself or are an active parent, finding enough time and energy to organize home-cooked dishes can appear such as a difficult task. At the end of a hectic time, eating at restaurants or purchasing in might feel such as the fastest, easiest option. But convenience and processed food may take a significant toll in your temper and health.

Eateries usually offer more food than you need to eat. Many eateries function parts which can be two to three instances greater than the encouraged nutritional guidelines. That encourages you to consume a lot more than you’d at home, adversely affecting your waistline, body pressure, and danger of diabetes.

When you ready your possess dinners, you have more get a handle on within the ingredients. By preparing for yourself, you are able to make certain that you and your family eat new, wholesome meals. This assists you to appear and feel healthiest, raise your energy, support your fat and temper, and improve your rest and resilience to stress.

You can make Silver dollar vegan pancakes using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Silver dollar vegan pancakes:

  1. It’s 1 cup of oat milk.
  2. It’s 1 cup of Bisquick flour.
  3. It’s 1 of ripe banana (biggest you can get).
  4. It’s 1/2 tsp of ground cinnamon.
  5. It’s 2 tbsp of sugar.
  6. It’s of Vegan butter or coconut oil.

I plan to make these wonderful silver dollar. These mini pancakes are so much more than a delicious breakfast. Use these silver dollar pancakes as the base for a variety of sweet or savory appetizers or desserts. The Silver Dollar Pancakes recipe out of our category Pancake!

Silver dollar vegan pancakes step by step:

  1. Smash banana and set aside. In a bowl add the bisquick flour, ground cinnamon, and sugar. Add the banana and oat milk to the dry ingredients and mix well. Until you get a nice batter that's not runny or too thick..
  2. Heat vegan butter or coconut oil in a skillet/pan on medium heat. With a measuring cup pour batter. I used the 1/3 measuring cup to get the size I wanted. That's it..
  3. These are great for kids. I added chocolate chips to the ones for the kids as they wanted something gooey. Enjoy! This takes literally half hour or so to make..

These gluten-free, dairy-free and paleo Silver Dollar Pancakes are high in protein and nutrition using heart healthy almond flour. So I was quite happy when the Almond Board asked me to create a pancake recipe for them. I do have a couple of other gluten-free pancake. Keep respraying the skillet until all the batter is cooked. My kids eat a lot more pancakes than I'm really comfortable admitting. . .

It’s cheaper to consume fast food than Silver dollar vegan pancakes

Initially view, it could seem that eating at a fast food cafe is less costly than creating a home-cooked meal. But that is seldom the case. A study from the College of Washington College of Public Health revealed that people who cook at home are apt to have healthier overall diets without larger food expenses. Another examine found that regular house chefs spent about $60 monthly less on food than those that ate out more often.

I do not understand how to cook Silver dollar vegan pancakes

  • If you are threatened by the outlook of planning a home-cooked meal, it’s important to consider that cooking is no actual science.
  • It’s often perfectly OK to omit an ingredient or change a very important factor for another Silver dollar vegan pancakes.
  • Search on line or buy a standard cook book for easy formula ideas.
  • Much like such a thing, the more you cook, the higher you’ll become. Even when you are a whole beginner in your kitchen, you’ll shortly master some rapid, healthy meals.

What recipe must I use for Silver dollar vegan pancakes?

Natural oils like canola, plant and peanut fat have higher smoke items, creating them ideal for frying chicken. Find out about selecting the proper gas for frying.

What should and must not be done when preparing Silver dollar vegan pancakes

  • Make certain everything is freezing in a sealable pot or bag.
  • Meat particularly needs to be effectively wrapped.
  • Make bread straight from fridge, anti-waste plan urges.
  • Be aware that any such thing that’s a top water content, like lettuce, will not be exactly the same after being icy and then defrosted.
  • Try to freeze everything when at its freshest. Defrost beef thoroughly before cooking, but other items such as bread for toasting could be baked straight from the freezer.
  • Never refreeze natural beef that has been icy and then thawed – you are able to, but, freeze grilled beef that was freezing when raw.
  • Ensure the fridge isn’t stuffed so complete that air can not circulate.

Techniques for starting out!

Start with new, healthy ingredients. Cooking sweet snacks such as brownies, cakes, and cookies won’t support your he
alth or your waistline. Equally, putting too much sugar or sodium can convert a wholesome home-cooked food into an poor one. To make sure your diet are great for you along with being tasty, begin with healthy substances and flavor with herbs as opposed to sugar or salt.

Stock on staples. Substances such as for instance grain, dinner, olive oil, herbs, flour, and inventory cubes are staples you’ll likely use regularly. Maintaining containers of tuna, beans, tomatoes and bags of freezing veggies available may be helpful in rustling up rapid foods when you’re sent for time.

Give yourself some leeway. It’s fine to burn off the rice or over-cook the veggies. After a several tries it are certain to get easier, quicker, and tastier!

Vegan pancakes

A plant-based version of classic fluffy pancakes, made with soy milk and apple cider vinegar.


  • 1 tbsp vegan butter (to grease pan)
  • 140 g self-raising flour (we like Allinson)
  • 2 tbsp unrefined golden caster sugar (we use Billington's)
  • 10 g baking powder
  • 1 tsp salt
  • 240 ml soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract (we like Nielsen Massey)
  • 1 tbsp vegan butter (to grease pan)
  • 4.9 oz self-raising flour (we like Allinson)
  • 2 tbsp unrefined golden caster sugar (we use Billington's)
  • 0.4 oz baking powder
  • 1 tsp salt
  • 8.4 fl oz soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract (we like Nielsen Massey)
  • 1 tbsp vegan butter (to grease pan)
  • 4.9 oz self-raising flour (we like Allinson)
  • 2 tbsp unrefined golden caster sugar (we use Billington's)
  • 0.4 oz baking powder
  • 1 tsp salt
  • 1 cup soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract (we like Nielsen Massey)


  • Cuisine: British
  • Recipe Type: Pancakes
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4


  1. Place all dry ingredients in a large bowl, whisk through to combine and aeriate.
  2. Add wet ingredients to the dry mixture and whisk together, taking care not to over-mix.
  3. Let the batter sit for a couple of minutes while your pan/griddle heats to medium-low.
  4. When your cooking surface is heated, lightly grease it (use a little vegan butter).
  5. Pour about an eighth of batter into the pan (use a mug or ladle).
  6. When the top begins to bubble, flip the pancake and cook until golden and puffy.
  7. Serve warm with Billington&rsquos amber maple syrup and fresh fruit, or any toppings you fancy.

This recipe is by Juliet Sear, courtesy of Billington's.

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  • 1 ½ cups white whole-wheat flour (see Tip)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups unsweetened almond milk or other unsweetened nondairy milk
  • ¼ cup unsweetened applesauce
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Whisk flour, baking powder and salt in a large bowl. Whisk milk, applesauce, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.

Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)

Coat a large nonstick skillet or griddle with cooking spray heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month the batter can be refrigerated for up to 1 day cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.