Total Time
Prep 10 mins
Cook 10 mins

You won't miss the eggs in these vegan pancakes.

Ingredients Nutrition


  1. In a large bowl, lightly mix all ingredients until just combined.
  2. Overmixing will make the pancakes tough.
  3. Leave mixture on the counter to rest for 3-5 minutes and then fold it onto itself two or three times, lightly to make sure that the batter is fairly well incorporated.
  4. Cook on a greased skillet or griddle over medium to medium high heat until golden.
  5. If there are large lumps, carefully break them apart with the spatula while the pancakes are cooking.
  6. Serve immediately.


Most Helpful

As is, I rate this a 4 but with my modifications it would be a 5. I had to add about 2 more tbs of sugar and more cinnamon because they were very very bland. BUT they rose beautifully! I have made a handful of different vegan pancakes and these are the best I've ever made! Rather than leaving them to rest for 3-5 min, I let them rest for 15 min. The batter was kind of foamy looking and then I poured them into a very well buttered pan. Make sure your pan is very hot, that's a must! I flip mine over as soon as they're flip-able which is when the ends are cooked. That's it! I have a new go-to pancake recipe. Thanks for the basics!

The Veganista April 26, 2010

I just made these for a family brunch and they were fantastic. I just used water since I had to accommodate both dairy and soy allergies, but they still tasted great and everyone loved them. I used 1 cup whole wheat flour and the rest white, upped the sugar by about a teaspoon, added some vanilla extract and also added chocolate chips to half of the batter. This made about 18 pancakes for me. Definitely a keeper!

day-hee July 10, 2010

These turned out perfect! My anti-vegan husband couldn't even tell that these were vegan. I used 2 1/4 cups whole wheat flour and they came out very fluffy and soft. I added a dash of vanilla and cinnamon to the batter. This will now be my go-to pancake recipe.

Bugeah June 06, 2010

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