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.

Fluffy Vegan Pancakes Recipe

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!

Easy Vegan Pancakes

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.

Homemade Vegan Pancakes no flax egg

Fluffy Vegan Pancakes Ingredients

  • Flour
  • Baking Powder
  • Salt
  • 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.  
How to Make Vegan Pancakes with 5 Ingredients
Whisk together dry ingredients and wet ingredients separately. Fold dry into wet mixture, without overmixing.
Heat pan or griddle over medium heat and grease with coconut oil. Use an ice cream scoop (or 1/4 cup) to pour batter onto heated surface.
Heat pan or griddle over medium heat and grease with coconut oil. Use an ice cream scoop (or 1/4 cup) to pour batter onto heated surface.
Cook about 3-4 minutes, until bubbles form and bottom surface is lightly browned, then flip. Cook about 1–2 minutes on the other side.
Cook about 3-4 minutes, until bubbles form and bottom surface is lightly browned, then flip. Cook about 1–2 minutes on the other side.

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.
Best Vegan Pancakes Recipe

For more tasty homemade pancakes recipes:

Easy Vegan Pancakes no flax egg

Fluffy Vegan Pancakes

An irresistibly easy vegan pancakes recipe that you can make with only 5 ingredients! How to make vegan pancakes with flour, baking powder, salt, nondairy milk, and coconut oil.
5 stars (3 ratings)

Ingredients

  • 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

Instructions 

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.

Notes

*Nutrition provided for vegan pancakes made with unsweetened almond milk, excluding optional sweetener and toppings.
Serving: 3pancakes, Calories: 275kcal, Carbohydrates: 44g, Protein: 6g, Fat: 8g, Fiber: 1g, Sugar: 1g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!