Vegan Pancakes

Vegan Pancakes

4 Reviews
From:, February 2017

Make classic light and fluffy pancakes vegan with this easy recipe. Try them topped with your favorite nut butter, maple syrup and fresh berries for a satisfying breakfast.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups white whole-wheat flour (see Tip)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1½ 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


  • Prep

  • Ready In

  1. 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.
  2. Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
  3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ 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.

Nutrition information

  • Serving size: 2 (4-inch) pancakes
  • Per serving: 174 calories; 6 g fat(4 g sat); 3 g fiber; 27 g carbohydrates; 6 g protein; 6 mcg folate; 0 mg cholesterol; 3 g sugars; 2 g added sugars; 128 IU vitamin A; 0 mg vitamin C; 165 mg calcium; 4 mg iron; 281 mg sodium; 124 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat

Reviews 4

October 22, 2017
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By: Judy Delucchi
Pancakes and peanut butter? To my surprise it was delicious. Pancakes were good and it was filling. I’m cooking for one so I saved some batter for tomorrow and froze some pancakes for later. I can see I’m either going to halve these recipes or I’ll be up to my ears in leftovers!!
September 09, 2017
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By: ajane
I used normal wholemeal flour, and halved the oil and they held together and cooked perfectly. Really nice and light after leaving the batter for 15 minutes. Kept the remaining batter in the fridge overnight and used for breakfast the next day and the batter was even better! Love this recipe :)
July 08, 2017
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By: MZTechmom
WOW! The best pancakes Ive ever had. Been looking to adopt a vegan lifestyle and still be able to eat my beloved pancakes. Came across this recipe and it is hands-down way better than any box brand or sweet potatoe pancake in the world! Thank you so much for sharing this recipe.
March 01, 2017
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By: Penelope Wall
I've been looking for an egg-free pancake recipe, since my son is allergic. This is my go-to recipe from now on. Delicious!
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