Vegan Pancakes

Vegan Pancakes

255 Reviews 14 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  NICDELIS

“This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe.”

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Adjust Servings

Original recipe yields 9 pancakes



  1. Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

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Reviews (255)

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I tried this recipe this morning for my son and I and they were wonderful!! I especially loved the fact that the ingredients were things I already had in my pantry. No "fancy" ingredients that I would have to substitute. But, I did use 1 cup rice milk and 1/4 cup water instead of 1 1/4 cup water. I found that spreading the batter evenly with the back of a spoon really enabled the pancakes to cook evenly and not stay uncooked in the center. Wonderful recipe. And to the reviewer who stated that just because this was a good vegan subtitute for "normal pancakes" that it wasn't worth 5 stars, I would like to disagree. I don't think a regular buttermilk pancake is 5 star cuisine. I feel that vegan recipes are just just as good, if not better than "regular" food. They are much kinder to your health, the planet, and the animals who would have suffered for that buttermilk. I think this compares to the best. 5 stars.



i appreciate the effort, but these aren't true vegan. switch up the white sugar with raw sugar and you've got it true vegan. i'm not vegan but my sister is, and she won't go near white processed sugar because of the way it's processed....



These were very good pancakes. I picked the recipe simply because they do not include egg which my son is allergic to. After making the batter I thought it was too thick to actually make "fluffy" pancakes but I was wrong. They came out very fluffy. Also, I thought when making the batter that there was way to much sugar but added it all anyway. I'm glad I did. They were sweet but not everly so. Thanks for a great tasting and simple to make recipe. Will make these often.

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Amount Per Serving (3 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 48.9 g
  • 16%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 717 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

A+ Vegan Pancakes


next recipe:

Grandma's Gingerbread Pancakes