Vegan Pancakes Recipe

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. Whether you want to eat more plants or simply can't find eggs, these vegan pancakes are easy to make and just as delicious as the classic version.

Lots of bread recipes are naturally vegan such as homemade bagels, focaccia, and this no-knead bread recipe. For more breakfast inspiration, try the easiest orange marmalade, homemade applesauce, or this vegan lemon olive-oil cake.

Vegan pancakes on a white platter.
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How do you make vegan pancakes?

  1. Whisk together the usual combination of flour, sugar, salt, and leavening agents (baking powder and baking soda). That stuff is all naturally vegan.
  2. Then, make a well in your dry ingredients and add the wet ingredients. Instead of eggs, use ground flax seed, a common egg substitute. And instead of buttermilk, you can mix lemon juice with a non-dairy milk (I used oat milk). Gently whisk everything together until just combined with a few lumps remaining.
  3. 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.

Using Flaxseed as an Egg Substitute (aka making a "Flax Egg")

When you add ground flaxseeds to a liquid, they have a gluey texture similar to egg whites.

General egg-to-flaxseed conversions:

  • 1 egg = 1 tbsp flax seeds + 3 tbsp water
  • 1 egg = 2 1/2 tsp ground flax meal + 3 tbsp water

You just 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.

Is flaxseed meal the same as ground flaxseed?

Milled or ground flaxseed is the same as flax meal.

Should I use brown or golden flax seed?

Golden flax seeds have a more mild flavor than brown flaxseeds. But, you can definitely substitute brown flaxseeds in this recipe (it's usually easier to find at the store).

Making vegan buttermilk

Just like making regular buttermilk, you can make vegan buttermilk by combining a non-dairy milk with lemon juice (I do the same thing in my vegan lemon olive-oil cake).

Combine:

  • 1 cup non-dairy milk
  • 1 tablespoon lemon juice

Depending on the recipe, you can let it sit for 5 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.

Substituting other non-dairy milks:

I haven't tested the recipe with other non-dairy milks. They "should" work fine, but please proceed with caution. If you have any specific requests, just let me know in the comments.

Oil for frying vegan pancakes:

I like to use coconut oil here. However, to avoid an over-powering coconut flavor, you can wipe away all but a fine film of coconut oil after heating it in the skillet or on the griddle.

Or, substitute your favorite mild-flavored oil.

Vegan Pancakes Recipe

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.
Course Breakfast
Cuisine American
Keyword breakfast, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 370kcal
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground golden flaxseeds (see notes)
  • 3/4 teaspoon salt
  • 2 cups unsweetened oat milk room temperature
  • 3 tablespoons coconut oil melted and cooled, plus more for the skillet
  • 2 tablespoons fresh lemon juice
  • Vegan butter , pure maple syrup, and fresh fruit for serving
  • 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.

Recipe Notes

Golden flaxseeds have a more mild flavor than brown flaxseeds. But, you can definitely substitute brown flaxseeds in this recipe.

Nutrition

Calories: 370kcal

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