The Perfect Vegan Pancakes

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Vegan Pancakes

I have an embarrassing confession to make… until just a short while ago, I couldn’t make 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 pancakes with only plant-based 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

Ingredients:

  • 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

Vegan Pancakes Bite

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.

Vegan Pancakes

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.

Vegan Pancakes Batter

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.

Vegan Pancakes Syrup

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 The Perfect Vegan Pancakes

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139 Comments

  1. oh that dream is so funny and heartbreaking at the same time! these look delicious, definitely trying the recipe soon. Thank you for sharing and I’m so happy you finally nailed it ;)

  2. Pancakes are my favourite food group! These look light, fluffy, and awesome!

  3. They do in fact look absolutely perfect!! I can’t wait to try this :)

  4. Could you make a “chia egg” if you don’t have flaxseed on hand?

    • Hi Jenn, I have always wondered that myself. The chia seeds would probably need to be ground, but I imagine the final outcome would be similar. That’s on my list of things to try soon! :)

      • I haven’t tried the chia method myself but chia seeds need to be soaked in a liquid in order to become gelatinous. I don’t believe that would need to be ground. I will try this one day. Thank you for this recipe. I will bookmark it for my next pancake morning. ;)

        • Megan Karimi says:

          I used chia seeds for my “egg” and it worked wonderfully! These are the fluffiest, lightest pancakes I’ve ever tasted, thanks for the recipe!

    • Megan Karimi says:

      I used chia seeds for my “egg” and it worked wonderfully! Just lightly whisk the wet ingredientd to break up any clumping. These are the fluffiest, lightest pancakes I’ve ever tasted, thanks for the recipe!

      • Karstein Noremark says:

        Great recipe! I didn’t have flax seeds at hand, but used ground chia seeds which worked great binding it all together. Thanks for saving my Sunday mornings!

  5. Night Write says:

    I am skeptic, but hopeful. I, too, have failed miserably with pancakes. I will try these over the weekend and report back. They sound incredible…

  6. Danie Malher says:

    Ur page looks wonderful. I am dairy free as well. Is there a slight deviation to your pancake recipe that I can use?? Thank you for time

  7. I completely agree with you! Since going vegan, I can’t tell you how many pancake recipes have failed. I finally, too, came up with the BEST pancakes I have ever eaten, vegan or not. I love really flavorful pancakes, so I made them gingernsap flavored. The real test for me is making fluffy vegan and gluten-free pancakes….I’ve made many trials and have it almost 100% perfected, lol! These look delicious and simple! Glad to find your blog too :)

    • Awesome! I haven’t done much GF cooking myself, especially baking (I’m not that brave, haha) but someone actually made these pancakes with Bob’s Gluten Free flour and said they worked well, so that’s good to hear!

  8. Made these for my boys this morning. Next time I’ll have to double the recipe because of course they wanted more. I used 1/2 cup of almond flour and dark chocolate chips. So Yummy! Thanks

    • OOh, I love the idea of adding almond flour and chocolate chips! That sounds like a perfect combo (and I’m a sucker for anything chocolate…) :) So glad it worked well for you!

  9. Do you think lemon juice could work instead of the vinegar? I just hate the smell of it and don’t keep it in the house……. willing to buy some to give these a try, they look amazing!

  10. Rachel Barocio says:

    I just tried making these right now and they didn’t look anything like your picture :( I followed it exactly, could you help me figure out where I messed up? I want to try them again because they look so good.

    The melted coconut oil ended solidifying once it was mixed with all the wet ingredients. The batter came out thin making a thin pancake instead of a fluffy one and once the pancake was completely cooked there were still alot of visible bubbles. Any help please? Thanks :)

    • Oh, I’m so sorry to hear that :( This recipe yielded a perfect batter for me, but if it was too runny, adding a little more flour next time could help get the right consistency. A few questions…

      1) did you use white or whole wheat flour? I used white flour for these and it does work better… 2) If they were too thin, that’s largely controlled by the baking soda and baking powder levels. This causes them to rise a bit when cooking.

      Also, if the coconut oil was seriously solid, like it wouldn’t even incorporate with the other ingredients, try warming the milk a little as well. Vegan pancakes ARE hard and I’ve messed them up many times. Good luck on attempt #2 :)

      • Or cool the coconut oil so it’s solid and cut it into the dry batter as you would butter in baked goods(using a standing mixer is the easiest way–don’t worry, using it here won’t overwork the batter). Works great. Plus leaving it cool allows the fat to just melt where it should. Yum!

  11. Omg TheseWereAmazing. IFollowedTheRecipeExactAndI’mProudToSayYouHelpedMeFindThePerfectPancakes. ThanKYouThankYouThankYou.

    • Yes! Thanks, Starr! I’m so glad they worked well for you. I actually made these for breakfast today as well, although this time I may or may not have added chocolate chips :p

  12. I didn’t have any flax so I used chia and it clumped together. I tried it this morning without either and they were perfect. They were delicious!!!!

    • That’s good to know about the chia seeds! I’ve never tried making a “chia egg” before, but I could definitely imagine it becoming too sticky/clumpy… I’m glad they worked without anything, though! That’s great!

  13. I made these tonight and batter was very thick. What did i do wrong?

    • Sorry to hear that, Crystal :( Sometimes the batter can be too thick or thin even when you use seemingly identical measurements. The way around this is to add just a little more liquid if it’s too thick or a little more flour if it’s too thin – always being sure not to over mix the batter. Also, if you notice the ones in the picture, they are thicker than normal pancakes. But if they were completely unworkable, again, just gently fold in some extra non-dairy milk and remember that measurement for the next time.

  14. so u dont use any mixer to mix the batter ? only mix with spatula ? i’ve tried before but it didn’t worked out well, too thin. i found this receipe n i’ll try this weekend.

    • No, definitely not a mixer. As I mentioned in the post, the more you “stress” the gluten in the flour, the more rubbery the pancakes become. A fork, spatula, or whisk works fine to gently incorporate the wet ingredients into the dry. I hove this recipe works for you. Report back and let us know :) Cheers!

  15. Literally the best vegan pancakes I’ve tasted! I just made this now at the cottage and at first I was like OMG they are so thick but it was so fluffy and perfect!

    • Yes! I’m so glad you liked them :) I know… I’ve tried this recipe with a few different flours and they can be very thick sometimes. If they’re too thick, you might be able to get away with adding just a little extra non-dairy milk to thin them out.

  16. I just made these this morning. They are seriously good. They turned out so think and fluffy and the melt in your mouth.

    Thank you!

  17. Mmmmmmm, thank for this! I made a batch for the kids and was sent straight back into the kitchen to make more!

  18. I think these have to be made with soy milk for the ideal results. I used almond and it didnt curdle the milk and then my batter was way too thin. I added more flour to the mix and they were fine, but not a good as I’m sure they can be.

    • Hmm, that’s an interesting observation. I can’t remember which types of non-dairy milk I’ve used in the past, but when I have a few minutes I’ll do some test batches with almond and soy milks and update the recipe if necessary. Thanks for pointing this out!

  19. Thank you SO much for sharing! My family and I love them! I have a toddler who is allergic to what seems like everything and he really enjoys these! I have been making them every Saturday for the last few months and kept meaning to comment but never did :-) I use Vanilla Almond milk and it works great. Sometimes I add blueberries or dairy free chocolate chips too. They are amazing!

  20. Yay! Thanks so much for stopping by to let me know how much you like them! I agree – they are fantastic with blueberries and/or chocolate chips :)

  21. Hi my boyfriend has celiac…do you think I could yield the same results with gluten-free flour blend?? These look great!

    • Hi Nicole, that’s a good question but I have little experience with gluten free flours. I’m guessing the results would be similar, but there’s only one way to find out! :)

  22. I have tried several vegan pancake recipes, and have gotten close, but your recipe hit the jackpot! DEE-LISH!!! Pretty incredible when my 10 and 15 year old boys DEVOUR them and come back for more..”mom, these are the BEST-PANCAKES-EVER!

    Thank you so much for sharing!! Cheers!

  23. Thank you so much for this recipe and the dream lol. I too have issues making perfect pancakes. Mine either turn out too gummy, flat, or occasionally perfect. Even when I make traditional pancakes. And the issue is I can never remember what I did to get the perfect ones I just keep aimlessly making pancakes hoping I get the perfect ones this time. The other day I tried to make pancakes for my bf and failed miserably. Only one pancake was edible. After reading this I realize…I am an overmixer. My bf is an omnivore and is always skeptical to try anything ‘vegan’ or ‘vegetarian.’ So when he comes home from his business trip I will make these for him in the morning and hopefully I can prove to him that Vegan, healthy, delicious, and pancake can all be used in the same sentence.

  24. Just finished the pancakes. Been looking forward to making them all week. I have never made a set of pancakes in my life that were worth eating. Granted, I do not cook much. Still, I have tried brand after brand and no go. These pancakes are awesome. I ate the first one right out of the pan with no syrup and could not wait to make 2 more. they look just like the picture (thick or fluffy). The batter was a little thick so I folded in 1 tsp of the almond milk. My cakes were a tiny bit gummy and I am sure it is something that I did. Like I said, I never cooked much until trying to go vegan. Any suggestions on what may have gone wrong?
    Also, I have lots of batter left. Can I regfrigerate or freeze it and if so for how long?
    Thank you for all you do here!!!

    • Hey, that’s great! I’m really glad you liked them. Hmm, in my experience gumminess is caused by two things: 1) the pan wasn’t quite hot enough (the batter didn’t sizzle when it hits the pan), or 2) it was over mixed — and if you had to add extra almond milk that would add more mixing and may be the culprit!

      Don’t worry, mine are gummy sometimes too. It just takes lots of practice and a little luck! :)

  25. Am I crazy for wanting to fire up the griddle and make pancakes at 2am?

    Seriously, these look amazing. I can’t wait to make them!

  26. Michelle W says:

    Yum! But…I cannot do Wheat, Gluten, soy, nuts, corn, flax or chia. :/ So would regular egg replacer work? Also I have to use a gf flour blend. Would it work using gf ingredients, as well?

    • Hey Michelle, I think regular egg replacer would work. And I haven’t made these gluten free but I think others have and I expect it’ll work quite well. Give it a shot! :)

  27. These are, in fact, the perfect vegan pancakes! I subbed the oil with applesauce for a less fatty version. They were the most fluffy vegan pancake I have ever made. The only complaint my family had was that I didn’t make enough. Thank you so much for sharing with the world! :)

    • Cool! Sorry for the late reply, I missed your comment somehow… I’m actually really intrigued about the apple sauce idea! I’ve used it in baking but didn’t think to use it here. Any way to cut out oil is awesome, so I’ll try that next time!

      • Can I use any kind of oil? I do not have coconut oil but have olive oil or regular vegetable oil. Would the recipe be the same with either of those?

        • Hi Gail, that should be okay. I would recommend using vegetable oil though, as olive has a more distinct flavor that might not go as well with the pancakes.

          • Just made them they taste good but they are doughy still in the middle. I tried cooking some longer, some shorter, just could not get them cooked in the middle. I make pancakes frequently because they are quick and easy and left overs are easy for the kids. They normally cook all the way through however i could not get these to cook correctly… I will still eat them and my kids still ate them so not too big of a deal. I guess I can try again next time.

  28. Catherine in Ireland says:

    Thank you so much for sharing this great recipe Andrew! Very much appreciated. May I ask – would you know the nutritional value please? Especially how much protein (approx) is in each pancake. Warmest regards, CAtherine

  29. Tried these this morning and they were great! Was out of almond milk so tried with water and it turned out well either way, but next time I will definitely have milk at home to use!
    Thank you for a great recipe!

  30. I made these using plain flour, and one cup almond milk, and Orgran egg replacer and added blueberries and a splash of imitation vanilla extract. First few were too rubbery ! I don’t think it was from overmixing-I was gentle. The pan may be not hot enough. Then I increased the heat and made more.

    I stored the rest in the fridge hopefully they all don’t taste like that.

    Come to think of it, never was a fan of pancakes anyway-they usually have not much taste and are commonly drowned in some of sugar.

    Much prefer muffins or breads or anything really.

  31. Made these for a treat one morning and both I, and my Atkins-obsessed-carnivorous mom LOVED them (although they were cheating for her)… I just made them again this morning. My Soymilk had curdled =[ so I had to use water, but just as good!

  32. I am vegan but my kids are not (I”m working on it!!). So, I’m always trying to find recipes that can work for all of us. These are THE BEST pancakes I have found! My son likes them plain & my daughter likes them with fresh blueberries – OMG!!! I cooked them with a little coconut oil in the pan so the outsides were crispy & the center was soft & fluffy. Finish off with pure maple syrup & you have arrived in heaven. I made a double batch hoping to freeze the extras… didn’t happen! Thank you!!!

  33. Joy Roxborough says:

    I have just discovered pancakes and love them, love them LOVE them! However, the recipe I have uses eggs. I am not vegan but having a whole lot of eggs (because I’m gonna be so making a whole lot of pancakes) can turn out to be a bit unhealthy. So, I was happy when I found your recipe.
    Couple questions, though: do you reckon the pancakes will fall apart if I use only oat flour? And have you ever tried it with honey or molasses, instead of the sugar? Can I opt to leave out the sugar or does the sugar perform some other purpose other than sweetening? And what about rice milk? Can I use that? Thanks

    • Hey Joy! Thanks so much for the comments. To answer you’re questions – I’ve never made these with oat flour so I can’t say for sure, but I would imagine they could have problems with oat flour. I don’t fully understand the chemistry, but I’ve found that the little bit of sugar actually does help with the overall fluffiness & texture. Sure, any kind of non-dairy milk should work! :)

      • Joy Roxborough says:

        Hi

        I actually made them last night with the oat flour. they were ok. The oat does not give same texture as when u use other flours but I’m going to so make them again tomorrow with my favourite flour: spelt. (I bought some today). Thanks!

  34. These truly are the Perfect Vegan Pancake. My daughter was home from college last weekend and we decided to try it. We all LOVED them — even her none veg friend! So happy to have discovered this site (thanks to my daughter!)

  35. what can you substitute for the flax seed? I don’t have anything that I know could work and I couldn’t find any useful suggestions elsewhere. (no chia or flax)

  36. These pancakes are Kick. Ass.

    Seriously.

  37. Made these this morning with unsweetened vanilla almond milk. Delish! Also thanks for the tip with the flax egg!

  38. I have not enjoyed pancakes in two years. Until this morning I had no idea how to make them vegan.

    Then I found this recipe and made the perfect batch. Even with whole wheat flour and no flax egg they worked out super well.

    Thank you!

  39. Do you have a way of measuring how much oil you should put into your pan before putting a pancake in? I just made a batch of these and some of the pancakes were deep fried.

    • Ah! That could be a problem :) You don’t necessarily need anything to measure. Really, you might be able to get by without *any* oil if using a non-stick pan. At most, just enough that could be spread with a paper towel across the surface of your pan, like 1 teaspoon.

  40. Perfect! Thank you :)

  41. Amanda W. says:

    I am not vegan, but we are trying to eat healthier. These were great! My two year old gobbled them up, and she’s definitely used to regular pancakes. I did use sucanat in place of the sugar in order to make these “clean”. Batter was a little thick, but they cooked up on the griddle just fine. Wonderful recipe, will definitely make these again!

    • That’s great to hear, Amanda! The batter can be thicker or thinner depending on the type of flour and just random variations in each batch, next time feel free to add an extra tablespoon of liquid and that’ll thin them out a bit. Either way, I’m glad they turned out well! :)

  42. Crystal says:

    OMG i made these last night for dinner holy goodness.. AMAZING!! my boyfriend is a huge meat eater no restrictions… loved them.

  43. I give up on trying to make eggless pancakes with coconut flour. I cannot get them to turn out no matter how many recipes I try. the coconut absorbs the liquid so bad it turns out like putty and they never get done in the middle. I ended up frying the suckers and they STILL did not get done in the middle. I have wasted more money on coconut flour it’s not even funny anymore.

    • I’m sorry to hear that, Medina, but this recipe certainly didn’t call for coconut flour! :) I haven’t experimented enough with that ingredient to give suggestions on how it might be best used for baking.

      • Oh, yeah, I knew that Andrew and didn’t mean to cast a bad shadow on your specific recipe. No, I think this recipe would have worked wonderful if using regular flour. I just try to substitute gluten free ingredients and came across your recipe and thought I would try it with the coconut flour. Thanks for responding and I apologize for the confusion.

        • Oh no worries! :) And if you’re looking to make these ones gluten free, I haven’t tried myself, but have heard good things from others using brown rice flour.

  44. Lindsey says:

    Neither my husband or I are actually vegan, but I have a good friend who is so I incorporate a lot of vegan days or meals into my life to become more balanced and healthy. (Who knows, maybe I’ll convert one day…) With that said, I have been on the lookout for a great pancake recipe and I have watched my husband over and over with that look of disappointment on his face, push his plate away. Many of those were gluten free and that’s a whole different beast, but this morning when I whipped these up, they looked JUST like your picture and were so promising! I watched him with a hopeful knot in my stomach and as he took his first bite, he kept eating! Then had another, and wanted a third! I literally wanted to jump for joy. And it was truly the most amazing pancake ever. From us not yet vegans, we will make these again over non-vegan pancakes every time. Thank you thank you!! Truly well done!

  45. Michelle says:

    Amazing! Great job. Instead of normal sugar I used coconut sugar and it worked really well. (:

  46. Maybe this is the only negative review but I followed this recipe perfectly and they came not good at all. Not light or fluffy. They were very thick and the inside was raw dough while the outside wasn’t burnt but definitely cooked and tough. Idk what I did wrong.

    • :( I’m sorry to hear that… if the inside was raw and/or gummy it almost always has something to do with either the batter being over mixed or the heat not being high enough. If the outside didn’t get dark brown within 2 minutes, the heat probably wasn’t hot enough and if the batter didn’t have small clumps when spooned it into the pan, it was probably over mixed. This recipe is definitely solid, but hey, even I’ve messed it up a few times. If at first you don’t succeed… :)

  47. I just wanted you to know that these were not only the best vegan pancakes I have ever had, but also the best in general. Thank you for sharing this recipe!! You’re making my new lifestyle so much easier ;)

  48. Vicki Leahy says:

    These look great and I’m anxious to try them. Do you know if I can mix together the dry ingredients and store them in the fridge. I would like to be able to fix a pancake or two at a time without having to mix all the ingredients together each time. Thanks for all your work.

    • Ooh, that’s an interesting idea, Vicki! I can’t imagine why it wouldn’t work if you kept the wet/dry separate. Although, they should probably be in sealed containers to prevent the moisture from getting all weird, but otherwise give it a shot!

  49. I made these and they were the best vegan pancakes EVER! (I’ve tried many)
    I used bobs red mill whole wheat pastry flour and used a chia egg. I blended the wet ingredients together to make sure the chia egg didn’t clump up. So yummy. Thank you.

  50. First time i suceeded in making a vegan pancake that didn’t taste like rubber! Thank you so much for this recipe!!

  51. Hello. I cant wait to try these! One thing, can I substitute the coconut oil for flaxseed oil or even vegetable oil?

    Thank you,
    Mimi

    • Hi Mimi, yes, vegetable oil would be fine (I’ve done that) but I would stay away from heating flaxseed oil to these temperatures, it doesn’t do well at high heat :)

      • So I finally made these pancakes! They turned out delicious! I found the coconut oil in my local grocery store and didn’t have to drive down to whole foods…. Well idk about the consistency of the batter but when I cooked them they turned out fine…. To be honest I’m new to vegan recipes so I was a little afraid to try them, but when I did I fell in love with them! Thank you for sharing all your wonderful recipes with us, you are definitely helping me with my route to becoming a vegetarian!

        Thank you,
        Mimi

  52. Lily Evans says:

    THESE ARE AMAZING.

    I did change the recipe slightly: I omitted the sugar and added frozen blueberries. SO DELICIOUS. I made all the batter, and because it’s so good I limited myself to one serving so I can enjoy these pancakes again tomorrow. I love making pancakes on a Sunday morning!

    One secret (because I love decadence, but am trying to be good about eating sugar), I use this recipe for a topping that I made up:

    Melt together:
    1 T coconut oil
    1 T almond butter
    1 t raw honey

    So I top my blueberry pancakes with that, then smear greek yogurt over it, and finally add a sprinkle of ground flax. LOL. Maybe I am trying to add too many “healthy” fatty things, but they are all so good!

    THANK YOU FOR THE RECIPE!!!!!!! GENIUS!!

  53. Hey! I’m gonna make these pancakes tonight, I hope they turn out good! Every time I make vegan pancakes they turn out okay, but not nearly as good as pancakes with egg. But these look divine! I will alter it by adding Golden Flax instead of normal flax, and I’ll also use Bob’s Gluten Free Flour Blend, with a bit of Xanthan gum. I’ll be back with results, just to help out :)

    • Hi Kyla, very cool! Going with gluten free flour in egg-less pancakes is dangerous territory :) also it’s important to use ground flaxseed to create the right egg replacement. I’m interested to hear how your version turns out!

      • Hello!
        Sorry for the late comment, but I tried them out, and they were delicious! They were yellow, the kind of yellow you’d expect from food coloring. I actually didn’t add Xanthan gum, and I used a different brand of gf flour(King Arthur). I think they would’ve tasted better with vegan butter instead of coconut oil, because I don’t like coconut oil, but my family actually liked them better with the coconut oil. They also were not as thick, either, but that didn’t make a difference. Great recipe, I’m definitely going to use this one again!

  54. ..just had to comment on your wonderful recipe, despite all the praise it has already received! we’re german and love american pancakes – they are in fact a lot like “püfferchen” (or “poffertjes” in dutch). i used cake flour, home made flax meal and added a tiny bit of vanilla. we ate them with agave nectar as a late night dish – they were sooo good. we’ll watch some “streets of san francisco” later, just to top off the u.s. geekery! ;) All the best, Lisa

  55. Wow! I love them, love them, love them!

    Well done on your recipe. I am vegan and have tried so many varied recipes but this is by FAR my favourite

  56. I’ve been making pancakes using your recipe for awhile, and I just wanted you to know just how much I love them. I even served these pancakes for my daughter’s birthday sleepover party. The guests (kids and moms) were not vegan, but I had plenty of requests for second servings. Thanks for such a great recipe. Keep up the good work. (By the way, I was the only vegan at the party.)

    • Hi Dina! Thank you so much for letting me know, I’m really glad you (and everyone at the party) liked them!

      “I was the only vegan at the party” <- haha, I’ve never said those words before… :p

  57. Hello!

    I’m 17 and I’ve been vegan for about 3 months now. I’ve been missing my pancakes!! I made these for dinner today, hahaha, its always a good time to have pancakes! I used oat flour for these since i find that it usually does not make a difference. HOWEVER, when I made these I missed the step about the oil and only realized it after I finished making them. These pancakes came out pretty flat for me, but the batter was not thin or overly thick. Does the oil make them fluffy or do you think it was the oat flour? (I also didn’t add salt because I need to watch my salt intake).

    • Hi Becky,

      Well that’s a lot of changes from this recipe! :) Definitely oat flour is not ideal for making pancakes, really anything other than wheat-based flours are uncharted territory. It can be done with buckwheat or brown rice flours, but the process becomes much more complicated. For best results, I would recommend using the ingredients listed in the recipes. Bonus points for trying something new, though!! :)

      • Ok thank you!! I will try a brown-rice flour next time and remember to add the oil! BTW, I added vanilla into my first batch and they were soo good!!

        Thanks again!!!

  58. Thank you for sharing this delicious recipe! I just went vegan very recently, and was craving pancakes this morning-your recipe really hit the spot! Although mine were no where near as photo ready as the ones you show, they were absolutely delicious :)

  59. These are delicous!

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