A quick and easy vegan pancake recipe for light, fluffy pancakes that practically float off the plate. I adjusted my favorite buttermilk pancakes using plant-based ingredients, and the results are just as delicious.

Vegan pancakes on a white platter.

I love this recipe. At breakfast, no one guesses the recipe is vegan; they just gobble every last light-as-air bite down as fast as they can. It’s definitely what you want to make when you’re in the mood for breakfast but you’re all out of eggs.

But there’s a little science to it, too. Like in many vegan recipes, ground flaxseeds are used in place of eggs. There’s also a vegan buttermilk made with non-dairy oat milk and an acid; in this case, lemon juice.

Simple, delicious, and perfect with strawberry jam and lots of real maple syrup.

Ingredient notes:

  • Ground flaxseeds (flaxseed meal): The recipe calls for golden flaxseeds, which have a milder flavor, but brown flaxseeds are fine, too.
  • Oat milk: For making the vegan buttermilk. I haven’t tested the recipe with other non-dairy milks. They “should” work fine, but please proceed with caution.
  • Coconut oil: A little in the batter, and for frying the cakes in the skillet. If you are sensitive to the coconut flavor, substitute your favorite mild-flavored oil.
  • Fresh lemon juice: Not only for flavor. In this recipe lemon juice curdles the oat milk to make a buttermilk substitute which makes the pancakes so delicious.
  • Vegan butter: Pick your favorite plant-based butter for melting over your stack of flapjacks (Earth Balance Original is my go-to).

Step-by-step instructions:

  1. Whisk together the dry ingredients: flour, sugar, salt, baking powder, baking soda, ground flaxseeds, and salt. Make a well in your dry ingredients and add the wet ingredients: oat milk, lemon juice, melted coconut oil. Gently whisk everything together until just combined with a few lumps remaining.
  2. Fry up the pancakes on your griddle or nonstick skillet. Wait to flip them until bubbles start to form and the edges have set.

A quick and easy vegan pancake recipe for light, fluffy pancakes! Use flax instead of eggs and oat milk with lemon juice instead of buttermilk.

Recipe tips and variations:

  • Yield: We hope this recipe makes enough pancakes for 4 people, but appetites vary.
  • Make ahead: The batter is easy enough to whip up when you need it, and it only takes a few minutes. Sit the dry ingredients together the night before, and you’re halfway there.
  • Leftovers: Make pancakes with the leftover batter, let cool, then wrap in plastic and refrigerate for a snack later.
  • Add-ins: Chocolate chips, cinnamon, bananas, coconut flakes, blueberries, whatever you love.
  • Making a “flax egg”:  1 egg = 2 ½ teaspoon ground flax meal + 3 tablespoons water. Mix the flax and water together and let it sit for a couple of minutes to gel. (In this vegan pancake recipe, we use oat milk to hydrate the ground flaxseed, so you don’t need to add extra water.)
  • Making vegan buttermilk: 1 cup non-dairy milk +1 tablespoon lemon juice or plain white vinegar. Depending on the recipe, you can let it sit for 5-10 minutes to curdle (it didn’t make any difference in this recipe, though).

Buttermilk is the not-so-secret ingredient in the best pancakes, ranch dressing, and fried chicken in the world, but almost no one has it when they need it. Fear not! Here’s how to make buttermilk at home using only two ingredients.

More Sunday morning recipes:

Vegan pancakes on a white platter.

Vegan Pancakes

A quick and easy vegan pancake recipe for light, fluffy pancakes that practically float off the plate. I adjusted my favorite buttermilk pancakes using plant-based ingredients, and the results are just as delicious.
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings
Course Breakfast
Cuisine American
Calories 413

Ingredients 

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground golden flaxseeds (see note 1)
  • 3/4 teaspoon salt
  • 2 cups unsweetened oat milk room temperature (see note 2)
  • 3 tablespoons coconut oil melted and cooled, plus more for the skillet (see note 3)
  • 2 tablespoons fresh lemon juice (see note 4)
  • plant-based butter , pure maple syrup, and fresh fruit for serving

Instructions 

  • To keep pancakes warm before serving, adjust an oven rack to the middle position and preheat oven to 200 degrees. Set wire rack over rimmed baking sheet and place in oven.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground flaxseeds, and salt. In a second bowl, whisk together oat milk, melted coconut oil, and lemon juice.
  • Make a well in the center of the flour mixture and pour in oat milk mixture. Whisk gently until just combined with a few lumps (do not overmix).
  • Heat a lightly oiled nonstick skillet or griddle over medium high heat (350 degrees for a griddle) until coconut oil is shimmering. Using a paper towel, carefully wipe out, leaving a thin film over oil behind. Using a 1/4-cup dry measuring cup, scoop the batter onto skillet.
  • When bubbles start to form on the first side (2 to 3 minutes), carefully flip and brown the second side (1 to 2 minutes longer). Keep warm in the oven or serve immediately. Repeat with remaining batter. Serve with vegan butter, pure maple syrup, and fresh fruit if desired.

Notes

  1. Ground flaxseeds (flaxseed meal): The recipe calls for golden flaxseeds, which have a milder flavor, but brown flaxseeds are fine, too.
  2. Oat milk: For making the vegan buttermilk. I haven't tested the recipe with other non-dairy milks. They "should" work fine, but please proceed with caution.
  3. Coconut oil: A little in the batter, and for frying the cakes in the skillet. If you are sensitive to the coconut flavor, substitute your favorite mild-flavored oil.
  4. Fresh lemon juice: Not only for flavor. In this recipe lemon juice curdles the oat milk to make a buttermilk substitute which makes the pancakes so delicious.
  5. Vegan butter: Pick your favorite plant-based butter for melting over your stack of flapjacks (Earth Balance Original is my go-to).
  6. Yield: We hope this recipe makes enough pancakes for 4 people, but appetites vary.
  7. Make ahead: The batter is easy enough to whip up when you need it, and it only takes a few minutes. Sit the dry ingredients together the night before, and you're halfway there.
  8. Leftovers: Make pancakes with the leftover batter, let cool, then wrap in plastic and refrigerate for a snack later.
  9. Add-ins: Chocolate chips, cinnamon, bananas, coconut flakes, blueberries, whatever you love.
  10. Making a "flax egg":  1 egg = 2 ½ teaspoon ground flax meal + 3 tablespoons water. Mix the flax and water together and let it sit for a couple of minutes to gel. (In this vegan pancake recipe, we use oat milk to hydrate the ground flaxseed, so you don't need to add extra water.)
  11. Making vegan buttermilk: 1 cup non-dairy milk +1 tablespoon lemon juice. Depending on the recipe, you can let it sit for 5-10 minutes to curdle (it didn't make any difference in this recipe, though).

Nutrition

Calories: 413kcalCarbohydrates: 67gProtein: 9gFat: 13gSaturated Fat: 9gSodium: 949mgPotassium: 126mgFiber: 3gSugar: 16gVitamin A: 246IUVitamin C: 3mgCalcium: 358mgIron: 4mg
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