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Vegan pancakes on a white platter.

Vegan Pancakes

A quick and easy recipe for Vegan Pancakes that are light, fluffy, and powered by plants! Made with oat milk, flax, and coconut oil, no one will ever guess your healthy secret.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings (2 pancakes each)
Calories 413kcal



  • 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 griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  • When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with vegan butter and maple syrup or fresh fruit.


  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: Add lemon juice to oat milk (or any other non-dairy milk) to make "vegan buttermilk."
  3. Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
  4. Yield: This recipe makes 8 (4-inch) pancakes (more or less depending on how you size them). It should be enough for 4 servings, 2 pancakes each, but appetites may vary.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 2 (4-inch) pancakes | Calories: 413kcal | Carbohydrates: 67g | Protein: 9g | Fat: 13g | Saturated Fat: 9g | Sodium: 949mg | Potassium: 126mg | Fiber: 3g | Sugar: 16g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 358mg | Iron: 4mg