5-Ingredient Fluffy Vegan Pancakes
Fluffy Homemade Vegan Pancakes
How to Make Easy Vegan Pancakes with Only 5 Ingredients
Here’s an irresistibly fluffy vegan pancakes recipe that you can make with only 5 ingredients! Super satisfying, completely plant-based, and ready in 20 minutes or less. Easy vegan pancakes can’t get much easier than this! Learn how to make vegan pancakes with just flour, baking powder, salt, nondairy milk, and coconut oil—no eggs, no flax eggs, and no banana needed.
Honestly, you’d never guess this vegan pancake recipe is totally butter-free and egg-free. Unlike some other vegan recipes I’ve tried, these were not gummy at all. They turned out so deliciously light, fluffy, and comforting—just like the classic pancakes I love! Also, unlike many other recipes, you can make these vegan pancakes without banana.
They’re incredibly simple to make, and fun to customize with toppings. Personally, I like to serve my homemade vegan pancakes with strawberry jam, fresh berries, and a bit of maple syrup! And, if you’re cooking for a crowd, you can easily double or triple (or quadruple) the ingredients. Great for a quick weekday breakfast, or on a relaxing weekend morning!
What are vegan pancakes made of?
A vegan pancake recipe can take many forms. Often, you’ll see 3-ingredient vegan pancakes made with bananas, milk of choice, and oats. But, you can also make easy vegan pancakes without bananas! In this recipe, all you’ll need is flour, baking powder, salt, nondairy milk, and coconut oil. (Plus, maple syrup and your favorite toppings of course!)
How to make vegan pancakes that are fluffy?
Unlike other recipes with bananas as a main ingredient, these fluffy vegan pancakes are made with all-purpose flour and baking powder. The combination of gluten with a leavening agent produces a satisfyingly bready, fluffy bite. Even with no eggs and no dairy in the batter! For added fluffiness, feel free to add a teaspoon of lemon juice or apple cider vinegar to activate the baking powder.
Fluffy Vegan Pancakes Ingredients
- Baking Powder
- Milk of Choice
- Coconut Oil
Substitution & Addition Notes
- Flour: I like to make these homemade vegan pancakes with all-purpose flour, but you could also use whole wheat flour. Personally, I haven’t tried this recipe with a gluten free flour or oat flour, but it might work. You’d have to experiment to find out! (Or, try my 3-ingredient vegan pancakes made with oats, or my keto coconut flour pancakes that you can make with flax eggs.)
- Coconut Oil: The saturated fats in coconut oil help to substitute for the fat that traditionally comes from egg yolk in other pancake recipes! Any melted coconut oil will work. Personally, I used Thrive Market’s Buttery Coconut Oil to give these dairy free pancakes a comforting, buttery flavor.
- Optional Sweetener: Honestly, you don’t need any sweetener in this pancake batter, particularly if you’re serving them with maple syrup. But, if you’d like to add some, go with 1 tablespoon of granulated sweetener—regular or coconut sugar, or stevia or erythritol.
- Mix-Ins: If you want to jazz up your fluffy vegan pancakes with some mix-ins for flavor, go for it! You could fold ⅓-½ cup of blueberries or dairy free chocolate chips into the batter. Or, place some banana slices onto the pan and then pour your pancake batter on top.
- Toppings: Of course, maple syrup is my go-to topping! I also like to add fresh fruit like sliced strawberries, banana, or blueberries. Or, spread on some fruit jam or nut butter.
Why are my vegan pancakes gummy?
These easy vegan pancakes turn out deliciously light, fluffy, and satisfying! But, how you cook them matters. Here are a few best practices to avoid gumminess.
- Don’t overmix the batter. Mix the dry ingredients and wet ingredients separately, then stir the dry into the wet mixture. Mix just until integrated—it’s okay if there are some lumps. Some air bubbles will result in a fluffier texture! And, if you overmix, the gluten proteins can bind together too closely, reducing the fluffiness.
- Let the batter rest before cooking. Once integrated, just wait 5-10 minutes before scooping your vegan pancake batter onto the griddle or pan. Giving the dry ingredients time to soak into the wet will result in a better texture.
- Cook through, but don’t overcook. These vegan pancakes won’t bubble quite as much as traditional pancakes, and they won’t brown as much. So, after cooking on the first side for 3-4 minutes, lip and cook 1-2 minutes on the other side.
For more tasty homemade pancakes recipes:
- Keto Coconut Flour Pancakes (Vegan-Friendly)
- 3-Ingredient Vegan Pancakes
- Fluffy Oat Flour Pancakes
- Almond Flour Keto Pancakes
- Pumpkin Protein Pancakes
Fluffy Vegan Pancakes
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup nondairy milk of choice
- 1 Tbsp coconut oil, melted, + additional for frying
- 1 Tbsp granulated sugar, coconut sugar, or sweetener, (optional)
Optional Mix-In Ideas:
- ⅓-½ cup blueberries or vegan chocolate chips
- 1 banana, sliced
To make vegan pancakes:
- Whisk together dry ingredients (flour, baking powder, and salt).
- Separately, whisk together milk and melted coconut oil (and optional sweetener).
- Add dry mixture into wet mixture and use a spatula to incorporate, without overmixing.
- Allow batter to sit for 5 minutes to thicken slightly.
- Heat a griddle or frying pan over medium heat. (See specific temperatures for griddle below.)
- Melt coconut oil onto surface or spray pan or griddle with cooking spray.
- Use an ice cream scoop (or ¼ cup) to pour batter to create pancakes.
- Cook until bubbles form and bottom surface is lightly browned, about 3-4 minutes, then flip. (These will bubble slightly, but not as much as traditional pancakes.) Cook about 1–2 minutes on the other side. Repeat with all batter.
- Serve and enjoy with maple syrup and your favorite toppings!
- Yields 6 pancakes.
To cook on a griddle:
- Turn heat on griddle to medium low (300°F or 150°C) for 5-10 minutes while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
- Water Test: Drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it’s too hot; if water droplets sizzle but “dance” and move around, the temperature is perfect.
- Follow cooking procedure described above.
2 Comments on “5-Ingredient Fluffy Vegan Pancakes”
Came across this recipe due to not able to have eggs in another of your recipes.
I also can’t have gluten. Can you substitute a gluten free flour in this recipe? What gf flour would you suggest work well?
Hi Vera, good question. We haven’t tested this 5-Ingredient Vegan Pancakes recipe with a gluten free flour, so I can’t say for certain whether or how it would turn out. You’d have to be willing to experiment to see for yourself, but I suspect it might work just fine!
We’d recommend using a gluten free 1 to 1 baking flour that’s designed to be used as a 1:1 substitute for all-purpose flour. The best gf flours we’ve tried are generally made with a blend of rice flours. Here are 2 brands we’ve found success with:
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Cup4Cup Multipurpose Gluten Free Flour
Also, we have a Coconut Flour Pancakes recipe that’s gluten free and vegan friendly if you’re interested. You can substitute for the 4 eggs in the recipe with 4 flax eggs! Just stir ¼ cup ground flax into 10 Tbsp (~⅔ cup) water, then allow it to thicken for 10-15 minutes before adding into the recipe. (1 flax egg = 1 Tbsp ground flax + 2½ Tbsp water.)
Keto Coconut Flour Pancakes (Vegan-Friendly)