Let me tell you—these pancakes are a total win.
No eggs, no dairy, but all the fluff.
You won’t believe how light and soft they turn out.
I make these almost every weekend, and no one ever misses the eggs.
They’re simple, come together fast, and taste amazing with maple syrup, berries, or a pat of vegan butter.
Whether you’re vegan or just out of eggs, this is one of those go-to recipes that never fails.
What You’ll Need
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsweetened almond milk
- 2 tbsp melted coconut oil (plus extra for cooking)
- 1 tsp vanilla extract
Why I Love This Recipe
This is one of those recipes that surprised me the first time I made it. I didn’t expect it to be this good without eggs or dairy—but the texture? Spot on.
- You only need pantry basics.
- It’s done in 15 minutes, start to finish.
- You can customize it a hundred ways—fruit, spices, chocolate chips.
- They reheat really well the next day.
Servings & Cook Time
Servings: Makes about 6 pancakes (serves 2–3 people)
Total Time: 15 minutes (5 min prep, 10 min cook)
Macros (Per Serving – 2 pancakes)
- Calories: 215
- Carbs: 30g
- Protein: 4g
- Fat: 9g
- Fiber: 1g
- Sugar: 6g
Why This Recipe Works (Quick Science)
The baking powder is the key player here—it reacts with the liquid and heat to create air bubbles that make the pancakes super fluffy. The coconut oil keeps them moist, and almond milk gives enough liquid without thinning out the batter.
Common Mistakes
- Overmixing the batter: It makes them dense. Stop mixing when you no longer see dry flour.
- Flipping too soon: Wait until bubbles form and the edges look dry before flipping.
- Too much oil in the pan: It’ll fry instead of cook evenly. Just a thin layer is enough.
- Hot pan from the start: Medium-low heat is better for even browning and cooking through.
What to Serve With
- Fresh berries or sliced banana
- Maple syrup or agave
- Vegan butter
- A side of tofu scramble or vegan sausage
- Hot coffee or oat milk latte
Tools Required
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Substitutions and Variations
- Flour: Use whole wheat pastry flour for more fiber, or gluten-free blend for GF.
- Milk: Oat, soy, or coconut milk work just as well.
- Oil: Use any neutral oil or even vegan butter.
- Add-ins: Blueberries, cinnamon, chocolate chips, or chopped nuts—add up to 1/2 cup.
Make Ahead Tips
- Mix the dry ingredients the night before.
- Store leftover pancakes in the fridge for up to 3 days.
- Freeze in a stack with parchment between each pancake for up to 2 months.
How to Make Fluffy Vegan Pancakes
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
Step 2: Add the Wet Ingredients
Pour in:
- 1 cup unsweetened almond milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
Whisk gently just until combined. Don’t overmix—it’s okay if it’s a little lumpy.
Step 3: Heat Your Skillet
Place a non-stick skillet over medium heat. Lightly grease with a small amount of coconut oil.
Step 4: Pour the Batter
Scoop about 1/4 cup of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form and edges start to dry.
Step 5: Flip and Finish Cooking
Flip the pancakes carefully and cook for another 1–2 minutes until golden brown on the other side.
Step 6: Serve and Enjo
Stack your pancakes on a plate and top with your favorite toppings.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Place parchment between pancakes and freeze in a zip bag.
- To reheat: Microwave for 30 seconds or warm in a skillet for 1–2 mins per side.
FAQ
Can I double the recipe?
Yes, just double every ingredient. You may need a larger bowl!
Can I make this gluten-free?
Yep! Use a gluten-free all-purpose blend. It works great.
Why are my pancakes not fluffy?
Most likely, you overmixed the batter or your pan was too hot.
Can I use olive oil?
You can, but it’ll have a stronger flavor. Stick to a neutral oil if possible.
Time to Make Pancakes!
I hope you love these as much as I do. They’re easy, comforting, and the perfect way to start your morning. Let me know how they turned out in the comments—did you add anything fun? Got questions? Drop them below!