Light and fluffy Easy Vegan Pancakes are simple to make in about 10 minutes. Containing banana and non-dairy milk and yogurt, they are egg-free with a gluten-free option. Serve them with your favorite fruit and syrup for a delicious breakfast!
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While the pancakes I grew up with contained butter, eggs, and milk, it's easy to make delicious fluffy pancakes without any of these ingredients. Plus you can make them oil-free and even gluten-free, if you like.
These Easy Vegan Pancakes are simple to make, so they're perfect for breakfast any day of the week.
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Why you'll love this recipe
- The pancakes are light and fluffy.
- You don't need and egg-replacer or oil to make it.
- You can make it with regular all-purpose flour or a gluten-free all-purpose blend.
Ingredients
All the ingredients needed to make these easy vegan pancakes can be found at your local market:
- All-purpose flour (or a gluten-free all-purpose 1-to-1 blend)
- Baking powder
- Banana (Make sure it's very ripe!)
- Dairy-free yogurt alternative (Soy, almond, and coconut work very well)
- Your favorite plant-based milk beverage (Soy and coconut work very well)
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- In a small bowl, whisk together the flour, baking powder, and pinch of salt.
- In a medium bowl, combine the mashed banana, yogurt alternative, and plant milk. Stir until blended.
- Slowly add the flour mixture to the banana mixture and fold in until all the ingredients are well combined.
- Heat a non-stick skillet over medium heat. Using a ladle or ice cream scoop, pour one sixth of the batter onto the skillet and slightly flatten out with the back of the ladle/ice cream scoop. Cook the pancake until lightly browned on the bottom, then flip to repeat on the other side.
- Remove the pancake from the skillet and place on a plate. Repeat with the remaining batter. Depending on the size of your skillet, you may be able to cook several pancakes at once. Cover the cooked pancakes to keep them warm while the remaining ones are cooking.
Serving suggestions
Try these easy vegan pancakes topped with pure maple syrup, salted tahini caramel, or baked cinnamon apple slices.
They're also delicious topped with a mixture of fresh berries like strawberries, blueberries, and blackberries.
And they pair well with a creamy oat milk matcha latte or coffee with vegan pumpkin creamer.
Storing and freezing
This recipe makes 2 servings but can easily be doubled or tripled. I like to make a big batch and freeze the leftovers (without the toppings) for later:
- Allow the cooked pancakes to cool.
- Arrange in a single layer on a baking sheet.
- Freeze until solid, a few hours or overnight.
- Transfer to a resealable freezer container or bag.
To reheat the pancakes, microwave on a microwave-safe plate on high for 40 to 50 seconds or until heated through. Add your favorite toppings and enjoy!
More vegan breakfast recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes.
Love and Veggies,
Amy
📋 Recipe
Easy Vegan Pancakes
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Ingredients
- 1 cup all-purpose flour, (Or gluten-free all-purpose flour such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 Tablespoon baking powder
- pinch salt
- 1 very ripe banana, mashed
- 1 container vanilla dairy-free yogurt alternative, (5.3 ounces)
- ½ cup unsweetened plant-based milk, (soy or coconut work well)
- cooking oil spray, (for greasing the skillet) optional
- fresh fruit and pure maple syrup, for serving, optional
Instructions
- In a small bowl, whisk together the flour, baking powder, and pinch of salt.1 cup all-purpose flour, 1 Tablespoon baking powder, pinch salt
- In a medium bowl, combine the mashed banana, yogurt alternative, and plant milk. Stir until blended.1 very ripe banana, 1 container vanilla dairy-free yogurt alternative, ½ cup unsweetened plant-based milk
- Slowly add the flour mixture to the banana mixture and fold in until all the ingredients are well combined.
- Heat a skillet over medium heat and spray with cooking oil spray, if needed.cooking oil spray
- Using a ladle or ice cream scoop, pour ⅙th of the batter onto the skillet and slightly flatten out with the back of the ladle/ice cream scoop. Cook the pancake until lightly browned on the bottom, then flip to repeat on the other side.
- Remove the pancake from the skillet and place on a plate. Repeat with the remaining batter. Depending on the size of your skillet, you may be able to cook several pancakes at once. Cover the cooked pancakes to keep them warm while the remaining ones are cooking.
- Serve immediately with fresh fruit and pure maple syrup, if desired.fresh fruit and pure maple syrup
Notes
- Allow the cooked pancakes to cool.
- Arrange in a single layer on a baking sheet.
- Freeze until solid, a few hours or overnight.
- Transfer to a resealable freezer container or bag.
Nutrition
Nutritional information is an estimation only.
This recipe was originally published 4/9/2018. It was revised for better user experience.
Denise says
Can you substitute something else for the banana?
Amy Katz says
Hi Denise, I've only tried it with the banana.
catherine portia kinchens says
Do I have to use coconut milk in pancake recipe.
Amy Katz says
You can use whatever type of milk you like such as soy or almond.
Mandy says
This looks great. Would it work as waffles too, do you think?
Amy Katz says
Yes, it should work!
Susie says
This recipe was so delicious we made it two days in a row! Moist and fluffy. Perfect texture and flavor. Will be on the menu every week!
Amy Katz says
I'm so glad you enjoyed the pancakes, Susie!
Maria says
Loved the recipe. The inside of the pancakes are too soft, but maybe that’s because I used a whole banana when I halved the recipe, but it still tasted great. I needed to use my soya yogurt before it went out of date and this recipe was perfect for that. Hope me leaving this rating will encourage others to do so.
Amy Katz says
Thanks so much, Maria!
Sheri says
How much yogurt is that?
Amy Katz says
Hi Sheri! A container contains 5.3 ounces.
Deborah says
this looks good...do you think it could be made with almond or hazelnut flour?
Amy Katz says
Thanks Deborah! This recipe has only been tested with all-purpose flour and a gluten-free blend. I don't think it will work with a nut flour.