Vegan pancakes made with just a few simple ingredients. A combination of wheat flour, baking soda, baking powder, coconut oil, cashew milk and ground flaxseed is used to make light, fluffy and golden brown pancakes.
These vegan pancakes are so irresistible that they will disappear from the breakfast table faster than it takes to make them! Whether you’re on a vegan diet or not, with just a few key ingredient swaps, a batch of golden fluffy pancakes can be created with sacrificing on taste.
Using the powers of leavening agents and natural binders give these golden griddle cakes just the right rise and texture. All you need is baking powder, baking soda, and flaxseeds.
How to Make Vegan Pancakes
Making pancakes requires essential base ingredients like flour, sugar, eggs, milk, oil or butter, and leavening agents. If you’re on a vegan diet or have other restrictions, then egg substitutes, and non-dairy milk and fat is required.
Here are some ways to make simple swaps but still lock in the distinctive pancake taste.
- Flour: All-purpose wheat flour is used to give the most similar texture to traditional pancake recipes. However, other flours for cooking like whole wheat, or gluten-free can be used with some taste variances.
- Sweetener: Organic sugar is used for a clean sweetness. Other types of sugars can be used like coconut sugar or maple syrup. Although, the color made be less golden and the taste will have more of an earthy caramel flavor.
- Flaxseeds: Ground flaxseeds have often been used as a flax egg to provide structure and binding in baking and cooking. The flax seeds are added to the dry ingredients, become hydrated by the wet ingredients, and get sticky to help with keeping the pancake batter together.
- Coconut Oil: Can be a substitute for butter, coconut oil can be melted and added to the pancake mixture. Vegetable oil can also be used if coconut oil is not available.
- Cashew Milk: With a little sweet and subtle nutty flavor, this dairy-free milk adds depth to the pancakes. Oat milk is another excellent substitute if available. Soy milk, almond milk, and rice can also be used. However, those flavors will infuse into the cakes, and sometimes the pancakes will not brown as well. It’s best to use room temperature milk to prevent the melted coconut oil from solidifying when mixed.
- Leavening Agents: By using a combination of baking soda and baking powder, plus lemon juice, the mixture creates carbon dioxide bubbles, giving a boosted lift for light, fluffy pancakes.
When the liquid ingredients combine with the baking soda and acid, bubbles start to form almost immediately, making the batter lighter.
Double acting baking powder kicks in to react and continue to lift the pancakes when heated in the pan. I like to use a large nonstick frying pan for the best results.
The tender pancakes have a beautiful golden colored surface after cooking. When working in batches, the pancakes can be kept warm in a 200ºF (93ºC) oven.
For a complete healthy breakfast, I like to serve these pancakes topped with fresh fruit like raspberries, blueberries, blackberries, and bananas.
Who’s ready for a big stack? This easy vegan pancake recipe will be one that you’ll keep coming back to. It’s a crowd-pleasing breakfast that everyone can enjoy!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Organic sugar for vegan baking
Often, granulated sugar made conventionally is not vegan. Depending on the manufacturer, the sugar is processed through animal bone char for refinement. Organic sugar is not processed this way, so it’s a recommended choice. The size of the sugar granules tends to be larger for organic sugar, which does not dissolve as quickly. This only makes a difference for aerated cookies like macarons or meringue. (Reference: America’s Test Kitchen)
- 2 cups all-purpose flour, (284g, 10 ounces)
- 2 tablespoons organic sugar, (24g)
- 1 tablespoon baking powder, (12g)
- 1/2 teaspoon baking soda, (3g)
- 1 teaspoon ground flaxseed, (3)
- 3/4 teaspoon kosher salt, (5g)
- 2 cups cashew milk, (480ml) room temperature (70ºF/21ºC)
- 3 tablespoons coconut oil, (45ml) melted, plus more for cooking
- 2 tablespoons lemon juice, (30ml)
- In a large bowl whisk together flour, sugar, baking powder, baking soda, flaxseed, and salt.
- In a separate medium-sized bowl whisk together room temperature cashew milk, melted coconut oil, and lemon juice.
- Add wet ingredients to the dry ingredients and gently whisk until just incorporated with a few flour lumps remaining.
- Heat a 12-inch nonstick pan over medium heat. Once hot add 1 teaspoon coconut oil.
- Use a paper towel to carefully wipe out the oil, leaving a thin film on the bottoom and sides of the pan.
- Cook by slowly pouring in 1/4 cup (60ml) of batter per pancake in 2 to 3 places on the hot pan.
- Cook until the edges are set, and the pancake is golden in color on the bottom, and bubbles are beginning to break on the surface, 2 to 3 minutes.
- Carefully flip the pancakes and cook until golden, 2 minutes.
- Repeat with remaining batter, adding and wiping the pan with coconut oil in between batches.
- Serve pancakes hot with desired toppings.
- Topping Suggestions: Pure maple syrup, fresh berries, nuts.
- Pancakes can be kept warm in between cooking batches by preheating an oven to 200F and placing cooked pancakes on a wire rack on a rimmed baking sheet.
- Pancakes can be frozen and reheated.
- Recipe adapted from America's Test Kitchen Vegan for Everybody.
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