I like to savor my weekends. I try to fill them beginning-to-end with all the things I love to do when I have two whole days to myself. I am loathe to waste a single minute in bed that I could’ve spent going for a run or a long bike ride, practicing guitar, or reading an amazing book. And the prospect of a special, hot breakfast — the kind of luxury I don’t have on a weekday — really gets me excited about waking up early and embarking on whatever special project I have planned.
So since I started working Monday through Friday six months ago, it’s been my Saturday ritual to roll out of bed, put on a record, make a big french press of dark roast coffee, and sit down to a pancake breakfast with my partner.
I don’t think I’ve ever loved Saturdays more.
Suffice it to say, I’ve made dozens of vegan pancake recipes. Most of them were delightful in their own individual ways, but what I was really after was a vegan pancake that was soft and fluffy, not heavy and floppy. I was looking for the kind of pancakes I grew up eating, that were designed for mopping up maple syrup.
These are the fluffiest pancakes I’ve ever made — and they taste great, too. Plus, wonder of wonders, this is a one-bowl recipe! Don’t be freaked out by the shortening in the recipe; that solid fat source, packed with suspended air bubbles, is what gives them such impressive height, and it’s what makes pancakes made with Bisquick turn out the way they do. The second you flip these pancakes, they double in thickness. Oh, and feel free to substitute whole wheat flour for up to half the white flour if you’re into that sort of thing; it tastes awesome!
I spent weeks perfecting this recipe, and I really think I’ve nailed it. I hope you do, too!
- 2 c flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 scant tsp salt
- ¼ c solid shortening, coconut oil, or vegan butter (see notes)
- 1¾ c plain, unsweetened vegan milk
- ½ tsp vanilla
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- With a pastry cutter or two knives, cut in shortening until mixture resembles coarse meal.
- Add milk and vanilla and whisk until mixture is relatively smooth.
- Heat an ungreased, nonstick skillet over medium-high heat. It's hot enough when a drop of water flicked across the surface immediately sizzles.
- Pour ⅓ cup of batter into the center of the pan. Cook until the edges start to look dry and visible air bubbles have just started to form near the center of the pancake.
- Flip and cook the other side until golden.
- Remove from pan and place on a serving plate, covered with a cloth to keep the heat in.
- Repeat until remaining batter is used up.
- Serve hot, with plenty of vegan butter and maple syrup.
127 comments
Madeleine says:
Mar 5, 2013
Dear Claryn,
I live in the Netherlands and have never heard of ‘shortening’ before 🙂 Wikipedia wasn’t particularly helpful either…
What brand did you use?
Could I substitute it with vegan butter/margarine?
Thank you for your reply! 🙂
Kind regards, Madeleine
claryn says:
Mar 7, 2013
Hi Madeleine! Vegetable shortening is a solid white fat made from vegetable oils, and it’s super common in the U.S. — not that that helps you! I don’t have a clue what sort of substitutes are available in the Netherlands, but as I told Mariele, technically, you could probably get away with using vegan butter/margarine. Because butter/margarine is also a solid fat, you should get similar rising properties. However, it would probably taste pretty buttery (shortening is flavorless) — which could be good or bad, depending on what you’re going for! If coconut oil is available where you live, that would be my first recommendation. I haven’t tried it out yet, though!
claryn says:
Mar 9, 2013
Turns out I’m just a nervous Nellie! Vegan butter/margarine will work fine, with two small changes:
1: Halve the salt in the recipe.
2: After you cut in the butter, put the bowl in the fridge for 10 or 15 minutes before whisking in the milk. This will ensure that the butter doesn’t melt too much and lose its precious air bubbles.
Enjoy!
Emma says:
Mar 5, 2013
How interesting about the shortening..I’m in the UK where I don’t think shortening is really used as much as in the US, in fact I’ve never used it before. Wondering if you’ve tried this recipe using the same method but subbing coconut oil, I understand they have similar properties.
claryn says:
Mar 7, 2013
Wow, check out all you awesome overseas vegans! I feel like a dope for not having considered a lack of access to shortening, since shortening is ultra ubiquitous in the States. Like I mentioned in the post, this recipe was inspired by Bisquick, another odd, processed food product that gets a lot of use in the U.S.
Anyway, coconut oil would indeed be my first recommendation — it’s flavorless but is still a solid fat, which is what you want here. I googled around a little bit and at least in the U.K., it looks like there’s something called “Trex” that’s essentially what we call “vegetable shortening” in the U.S. The Internet seems to think it’s vegan, but if this exists in a store near you, I’d obviously recommend label-reading just in case!
claryn says:
Mar 9, 2013
I’m happy to report that I made these pancakes this morning with cold, solid coconut oil instead of shortening, and they were just as flippin’ good as ever! My only recommendation is that you stick the bowl in the refrigerator for 15 minutes after you cut in the coconut oil to make sure it doesn’t soften too much and lose its air bubbles while it’s sitting on the counter.
Warren says:
Sep 28, 2015
There is one place that shortening is almost always available this side of the pond– if you’re feeling adventurous! It’s usually sold at gay sex toy shops. The brand is Crisco. I’m not going to get into what non-baking activities it is used for since I don’t want to offend anyone’s sensibilities. But it’s exactly the same stuff sold at American grocerers.
Marielelundi says:
Mar 5, 2013
Yeah, no shortening in France either… Maybe margarine? We have a French brand that tastes really great, but it’s not as high in fat as shortening (60%).
I admire your week-ends. Mine are much less productive!
claryn says:
Mar 7, 2013
I’m so busy during the week these days that I’d probably go out of my mind if I didn’t make a concerted effort to have fun and do things I love on the weekends! Oh, for the days when I had entire afternoons to myself…! 🙂
Technically, one could probably use vegan butter/margarine and get similar rising properties (it’s about the air bubbles, not the fat content). I’m sure it would taste preeeeetty awesome, but honestly, I’d feel weird about putting that much butter INSIDE a pancake, haha! Coconut oil would be my first recommendation — it’s flavorless but still a solid fat, which is what you want here — something you can cut into the flour, like you’d do with a pie crust.
Anyway, I know what I’m doing this weekend! I’ll check back in with my findings, but let me know if you end up trying it out with margarine. If you do go that route, I would definitely reduce the salt in the recipe by a 1/4 teaspoon.
claryn says:
Mar 9, 2013
Good news! I made half of my pancakes this morning with vegan butter/margarine, and they rose just fine! They definitely taste “pre-buttered,” but I highly doubt that’s actually a problem for most people. Two recommendations:
1: Halve the salt in the recipe.
2: After you cut in the vegan butter, put the bowl in the fridge for 10 or 15 minutes before whisking in the vegan milk. This will ensure that the butter doesn’t melt too much and lose too many air bubbles.
Shilpa says:
Mar 10, 2013
Hi Claryn! I just made your sausage patties and chocolate pudding today- oh yum! I’m really excited to try this recipe. If I make this batter the night before, and leave it in the fridge so it’s ready to go in the morning, will it still work? Thanks!
claryn says:
Mar 10, 2013
Hi Shilpa! I wouldn’t make the batter the night before because baking powder begins to react as soon as it gets wet, so you’d lose some of the fluffiness. You can, however, make the dry mixture and the wet (vegan milk and vanilla) separately the night before, store them in the fridge in separate, air-tight containers, and then just whisk them together when you’re ready to make them in the morning!
Shilpa says:
Mar 25, 2013
Thanks Claryn! I did end up just making the whole batch in the morning and they are hands down the BEST vegan pancakes I’ve ever tried. The texture is unbeatable. Still dreaming about them…
Renard Moreau says:
Mar 14, 2013
[ Smiles ] One can’t go wrong with vegan pancakes.
Thank you for posting this lovely vegan recipe!
Kay says:
Mar 16, 2013
Cannot wait to make these. Have not had pancakes in months because of cutting back on processed foods and thinking it would be too much trouble to make homemade.
claryn says:
Mar 17, 2013
No way! Pancakes are totally easy. Hope you like them, Kay 🙂
Ida says:
Apr 7, 2013
These are the best pancakes ever. My husband didn’t know they were Vegan. Can’t wait to make them for my daughter.
claryn says:
Apr 28, 2013
Glad to hear you both like them, Ida!
Debby Abitz says:
Apr 11, 2013
I just discovered your site today. YAY! I CANNOT wait to make these for my family this weekend. I have 5 kids, decided to go vegan last year, and they had to come along for the ride. So happy to reintroduce some familiar things to them.
Christina says:
Apr 13, 2013
These are fantastic! I used chick pea flour to keep them gluten free (and add some protein). I also halved re sugar by using stevia. Coconut oil added a suddle sweetness that was delightful!
One tip to not have pancakes stick. Wet the end of your spatula in water before turning the pancake. It slides under there like clock work (or magic, either one).
claryn says:
Apr 28, 2013
I’ll have to try your spatula tip, Christina (as well as try them gluten-free some time). Thanks for sharing!
Kay says:
Apr 14, 2013
Claryn I made the pancakes with the solid coconut oil. I did taste the coconut flavor with my first few bites but that is okay because I like coconut. (I have a keen sense of smell) They were everything you said they would be,light,fluffy and delicious. Will never buy a boxed mix again! Thanks.
Sarah says:
Apr 23, 2013
I personally don’t use shortening since it contains fully hydrogenated oils … trans fat! The kind that your body doesn’t know how to metabolize since it’s not naturally-occuring. This is also my gripe with Tofutti products, they actually have measurable amounts of trans fat in them, (which are arguably worse than animal fat). I recommend the coconut oil, lots of good, healthy fats!
claryn says:
Apr 30, 2013
You might be happy to hear, then, that non-hydrogenated shortening exists (Spectrum and Earth Balance are just two examples), and that Tofutti has actually been making non-hydrogenated cream cheese and sour cream for years!
Sarah says:
May 2, 2013
Well that is good news! The last time I bought tofutti was 2 years ago and I was a bit turned off as you can tell. I’ll have to look for it again, thanks!
Shadowex3 says:
May 1, 2013
So I found this by Google and I thought I’d drop by to say that this is almost 1:1 for the recipe I’ve been using to cook dairy-free pancakes for a family member. I actually use an oatmilk/shortening subbed tweak of Alton Brown’s buttermilk pancake recipe. I’ve tried about every milk substitute out there and so far oat has worked the best, even making proper “buttermilk” with two tblsp of white vinegar added.
claryn says:
May 19, 2013
Awesome! Great minds think alike 😉 I’ll have to try the oat milk sometime; I’m a fan of it, too.
Amanda says:
May 2, 2013
Absolutely incredible recipe. I used coconut oil, and they were buttery and scrumptious. To note– on stainless steel cook wear, you do need to oil the pan (I used a little coconut oil— otherwise, not a fun experience trying to flip). Thank you as always for your recipes!
claryn says:
May 19, 2013
Aw, thanks for reading, Amanda! And yep, if you don’t use non-stick cookware, you’ll definitely need something to keep your food from sticking 🙂
Greg says:
May 11, 2013
Hell yeah it’s MothersDay in Australia and you just made one vegan mummy very happy : ) Best batter ever. Xxx
claryn says:
May 19, 2013
Yay! Glad you liked the recipe, Greg 🙂
Tarah says:
May 12, 2013
REALLY GOOD. Thank you! I used whole wheat flour and forgot vanilla, but it still turned out awesome. Made for an excellent Mother’s Day breakfast!
Ariane says:
May 18, 2013
Just made them – the coconut oil version – and have to agree that they are the best vegan pancakes I have had so far!! As we are heading into winter in Australia the coconut oil was already solid from the start, so I only put it in the fridge for about 5 min. Worked perfectly. 5 star rating 🙂
Queen El says:
May 19, 2013
These were really good in flavor but mine cam out a little bit dough-y… I was salivating over something like that picture lol.
Any tips?
claryn says:
Jun 1, 2013
Sounds like you undercooked them! Because these are thick pancakes, you’ll need to cook them a little longer than ones made with a really thin batter to ensure their centers cook through entirely. Before you transfer a pancake to a serving plate, you can always test it to see if they’re cooked by pressing on the center gently with a spatula; if any batter oozes out, it needs more time in the skillet! And if the outsides are browning too fast, just turn down the heat a tiny bit and try again. You’ll get the hang of it 🙂
Cupcake Girl says:
May 20, 2013
Shortening is widely available in the UK but its not called Shortening, here it’s known as Vegetable fat. The brands to look for are Trex and Cookeen. Great recipe by the way!
claryn says:
Jun 1, 2013
Hey, thanks for the heads up! Much appreciated 🙂
Laura Smith says:
Jun 14, 2013
These were awesome. The best vegan pancakes i’ve tried. I used coconut oil.
Olivia says:
Jun 16, 2013
I have just recently decided to go vegan (i have been vegetarian for years) and I made these pancakes for my non-vegan family for father’s day today. They (and I) LOVED them. For years we have used a Martha Stewart recipe with buttermilk and eggs. They wondered what I had done with our usual recipe to make the pancakes so scrumptious. They were shocked when they found out i had used this vegan recipe! Thanks for this recipe! It’s awesome to have vegan pancakes that are EVEN BETTER than non-vegan ones!
claryn says:
Jun 30, 2013
Aww! So glad to hear it, Olivia 🙂 Congratulations on going vegan!!
Artemis says:
Jun 30, 2013
I made them with coconut oil (never had shortening, not sure I want to) in cast iron. They were easy to make and so, so delightful, thank you!
Stacey says:
Jul 8, 2013
I added blueberries and bananas to the batter….yuuuummmmmyyyyy!!!!!
Carol Gibson says:
Jul 9, 2013
I made these over the weekend and all I can say is wow!! These are the best pancakes I have ever had. I won’t be making any other kind. I also used coconut oil and they turned our light and fluffy. Don’t skip putting them in the refrigerator.
Stacey says:
Jul 22, 2013
I made this gluten free with sorgum, brown rice flour and tapioca. I also used coconut milk instead. Fantastic! Best gf pancakes I’ve had so far!
claryn says:
Jul 28, 2013
Thanks for sharing your substitutes, Stacey! Glad you liked them, too 🙂
Heather says:
Jul 23, 2013
Best recipe I have found! My kids don’t even notice a difference!
Pancakes!!!!!! | My Bumpy Path says:
Aug 12, 2013
[…] this weekend I made some totally killer vegan pancakes. I got the recipe from Hell Yeah It’s Vegan. I used the coconut oil version and I added 2 tablespoons to the […]
Joshua Decosta says:
Aug 16, 2013
By far some of the best pancakes I have ever had. I constantly come back to use this recipe! Thanks!
MikeF says:
Aug 18, 2013
Wondered how they would work without an Egg substitute. Came out great. Added some Cinnamon and Blueberries/Strawberries to half of the batch. Thanks.
Christina says:
Aug 24, 2013
Ok…best pancakes ever in my life. I used half regular flour, half spelt. Threw in some wild Alaskan blueberries that I picked a few weeks ago and froze. I will definitely be making these again!
claryn says:
Aug 26, 2013
Love your take on them, Christina! I added blueberries and wheat germ to a batch I made last weekend, so we’re on a similar page 🙂
Christina says:
Aug 24, 2013
Oh! And I used coconut oil, coconut milk, and coconut sugar. Gotta love the coconut.
Jen says:
Sep 3, 2013
Thank you so much for this recipe. This is the first pancake recipe that has really worked for me. All of the little tips like putting the batter in the fridge if you use coconut oil and making sure the pan is evenly heated (I get pretty impatient when cooking pancakes, so this is probably part of my problem) really helped me and made this recipe successful!
Also, the batter is pretty damn tasty! I may add some fresh fruit and flax next time just to change it up a bit, but this recipe is perfect. 🙂
claryn says:
Sep 3, 2013
Aw! So glad you like it, Jen. And thanks for the sweet comment 🙂
Valerie Doerrfeld says:
Sep 8, 2013
HEY Thanks!!!!!!! I used to make pancakes allllll the time years ago. But after becoming vegan, was so unsatisfied with the gooey cakes after trying everything…
So I don’t use all your suggestions, only thing that matters is cutting in the shortening or vegan butter…
turns out great everytime! thank you thank you
And I’m a very good cook, but just couldn’t figure this one out for years!!!!!!!!
this morning I went out and picked fresh prunes, made a spicy fall prune sauce for over the cakes… wow! 🙂
happy husband at last.
love,
Val in Roslyn. WA
Nicole says:
Sep 15, 2013
These pancakes are vegan replicas of my mom’s non-vegan pancakes!!! I have a milk/egg allergic child who inspired a search for vegan pancakes. These satisfied everyone and were fantastic!!!
Kevin says:
Sep 20, 2013
Thanks for posting this. Very Very good!
I add a little bit of water to the batter. I normally serve it with peaches or strawberries on top. Super Yummy!
Theresa E. says:
Oct 6, 2013
These are delicious! My whole family loved them.
Kris says:
Oct 8, 2013
These pancakes are delicious! I searched all over for a vegan pancake recipe for my egg sensitive children. This is the only recipe they liked. Thank you!
Melissa says:
Nov 10, 2013
This is definitely the best vegan pancake recipe I have ever made!
Joanna says:
Nov 10, 2013
Good HEAVENS these are AMAZING! I’m a sucker for buttermilk and I’ve been missing “real” pancakes with buttermilk. The coconut oil in these puppies was the perfect amount of buttery goodness. P.S. Applebutter is ON POINT with these. YUM! THANKS!
Yael says:
Nov 23, 2013
Amazing. My “standardized” family absolutely loved all versions!
I would recommend to even double the sugar amount (I love sweet “pastry” foods.)
TIPS for a Gourmet Banana Pancake (also made this variant):
– Into the “dry” batch add ½ tsp of cinnamon.
– I even added ½ tsp of real licorice powder (OPTIONAL: be aware that you CANNOT taste it, but it gives a special twist to the sweetness!)
– Into the finished “mixed” batch just add 2 medium-large over-ripened semi-mushed bananas (lol, long!). Because of the bananas, it is SUPPOSE to have a lumpy consistency 🙂
It’s even better than plain! Try it, you’ll LOVE it!
Lots of veggie love,
from me!
PW says:
Nov 25, 2013
I have made these numerous times (as pancakes and waffles) and they are perfect!
claryn says:
Nov 26, 2013
Thanks, PW! I’ve made them into waffles, too, and was pretty happy with them 🙂
Gina says:
Mar 8, 2014
How does the recipe change for waffles?
Sharon says:
Dec 13, 2013
These are great! My son, who has a dairy, egg, and nut allergy, had a fun time making this and gave the recipe 5 smiley faces. Thank you for sharing!
Beatriz says:
Dec 29, 2013
OK, first of all I want to say that this pancakes were delicious. However, something happened and I want to know why. This is the first time I’ve used coconut oil. The reason being is healthy than shortening. I am a vegan, so is my husband, but unlike me he loves desserts. So, I decided to start using coconut oil every time I can. I followed the recipe exactly, but the coconut oil was not totally solid, it was kind of loose. So when I mixed with the flour it did not make a crumbly texture but a little moist. Anyway I poured the milk and disaster!!!. The mixture became hard and extremely lumpy and difficult to stir. I had to put it in a strainer to save some of the batter-disappointment 🙁
Then I mixed the saved batter with a electric mixer and started to make some pancakes…they became fluffy and delicious..But then I looked at considerable amount of lumpy mix in the strainer and I wanted to do something. So I put it in the microwave for one minute and magic!!.. the lumps were manageable. I added more milk, mix it with the electric mixer and added to the other batter. The batter was smooth and nice. I don’t know what I did wrong.
We ate them with maple syrup and blueberries and they were excellent to say the least. I am not a big fan of pancakes and I ate 5!!..I want to make them again, but I don’t want to go through all the trouble I went through…
claryn says:
Dec 31, 2013
Coconut oil must be solid from the get-go if you’re going to use it in a recipe like this one where the fat needs to be cut into the flour. (Using a solid fat in this recipe — rather than a liquid — is part of what makes these pancakes so fluffy, too.) It sounds like because your coconut oil was soft, you weren’t able to evenly distribute tiny bits of it throughout the flour. Thus, as soon as you added cold milk, it hardened up — definitely not what you’re going for in a pancake batter! In the future, my suggestion would be to refrigerate your coconut oil until solid before using in this recipe. I store my coconut oil in a cold place (or the fridge, if it’s summer), and have never had a problem making this recipe with it. If I’m using coconut oil and my kitchen is particularly warm, I like to keep the batter in the refrigerator (or at least away from the warm stove) between batches to keep the oil from melting (and the batter from losing air bubbles). I hope you have better luck next time! 🙂
elle says:
Jan 20, 2014
i just melted the coconut oil and it worked out ok. they did not fluff up too much but its ok…ive been craving pancakes for ever!! i used vanilla flavored almond milk and they were delicious! my husban was like ” man these are so yummy! better than any ihop dennys pancakes aver!”
thanks!
claryn says:
Jan 21, 2014
Glad you liked them, Elle! They weren’t fluffy because you melted the coconut oil. If you use cold, solid coconut oil and cut it into the flour as the recipe directs, they’ll be fluffy next time.
Tiffiny Rossi says:
Mar 8, 2014
Great recipe! I put them in the waffle iron and they held up great as waffles too. Slightly crisp on the outside (when fresh off the iron), soft and fluffy inside. I used coconut oil with no probs–it’s solid at room temp in my climate.
Gina says:
Mar 8, 2014
I made these for my mom and all she could say was, “these are vegan pancakes?”, as she ate 3 of them. I told her that they were just PANCAKES! It was clear that she liked them, um… A LOT, so why ya gotta label stuff!!!! 🙂 Good food is GOOD FOOD!
claryn says:
Mar 12, 2014
Haha! I agree 100%, Gina. Glad to hear they were a hit, and thanks for stopping by! 🙂
JB says:
Apr 13, 2014
I’ve tried so many different recipes in search of the perfect vegan pancakes. Now I can stop searching. This is absolutely one for the favorites. I cannot believe the poof on these things!
I did 1/2 whole wheat flour and added chocolate chips to the batter. Topped the pancakes with bananas and pecans.
Thank you!!
Stacy says:
Apr 27, 2014
The first time I tried this recipe, I really enjoyed them. The second time loved them…now I am in love with them…TRULY THE BEST! I tried making waffles and OMG!!!! Thank you for this WONDREFYL recipe!
I have created the recipe using coconut oil, shortening and vegan butter…I think I love the vegan butter the best!
Stacy says:
Apr 27, 2014
Sorry for the typos!
Dibfam4 says:
May 9, 2014
BEST pancakes ever! My two children are anaphylactic to dairy, egg and nut, I’m SO happy that I found this recipe and it makes fluffy delicious pancakes everytime. Thank you so much for the recipe,
I sometimes add a tub of soy yogurt to the bowl and lessen the amount of milk and place sliced bananas and blue berries, my kids, hubby and myself devour them every time. Xxxx
claryn says:
May 31, 2014
Glad to hear it’s working for you and your family, Brenda! 🙂
christina says:
Jun 1, 2014
I followed the recipe exactly. I cannot use almond or soy milk and IME rice and flax milks are too thin. A friend suggested coconut milk from a can so I tried that, and even chilled it before adding it to the dry ingredients plus fat solid. Holy pizza dough! I had to add about a half a cup of water to make it pourable and that was after I got to the third batch; the first two were more like scoop and spread in the pan. It did, however, yield way more pancakes than other recipes I’ve tried and was much better. I will try these again with hemp milk. Thank you for sharing this!!
claryn says:
Jul 10, 2014
Yowza! Those must’ve been some intense pancakes! Rice and flax milks are indeed thinner/less creamy than almond and soy milks, but they would work just fine in this recipe, as would hemp, oat, hazelnut, or coconut (the stuff designed for drinking, not the canned kind, which has way more fat, and thickens or partially hardens in the fridge) milks. Better luck next time 🙂
Erica says:
Jun 15, 2014
We loved these! I used gluten-free flour and threw in a tiny bit of chia seeds and mini chocolate chips.
Erica says:
Jun 15, 2014
I forgot to mention that I put it all in my high-speed blender and made it nice and fluffy.
claryn says:
Jul 10, 2014
Hey, neat! I’d worry about a blender over-mixing the batter and making them too tough, but glad to hear it worked for you!
Dude says:
Jun 22, 2014
I agree with DIBFAM4, the are totally the best pancakes ever, They taste really good with Flax milk instead of Soy milk! And the Coconut Oh my god, delicious, next time make mango sauce with them! My mom says they are the pancakes of all pancakes!
claryn says:
Jul 10, 2014
Awww! Glad they’re treatin’ you well 🙂
Stacy says:
Jul 15, 2014
I already love these pancakes (as previously posted), but I wonder, how come mine do not come out as thin and great looking as yours? Mine tend to come out on the denser side and I would really love for them to be light and fluffy!
Yes, when I use the coconut oil or butter they are cold and cuts into the flour perfectly….thanks 🙂
Denise says:
Jul 27, 2014
Ok, I don’t often comment on recipes, But Holy DANG! These are the stuff! I have now made them three Sundays in a row. My husband now asks for them, and my “roll his eyes at everything vegan” 17 year old son has even taken to eating breakfast when I make these. I made an orange syrup to go alongside, and top them with fresh blueberries. Pure bliss!
claryn says:
Aug 10, 2014
Awesome! Glad to hear your family approves, Denise 🙂
Lee Ann says:
Aug 21, 2014
So Yummy!!! I put the leftover batter in the freezer for next time. Can hardly wait!
Misha says:
Sep 7, 2014
This is an incredible recipe. Works just fine with all whole wheat pastry flour as well, no need to use white flour. Nice tip on the no grease on the griddle for even browning. I have a vegan bed and breakfast and have been struggling to find a pancake recipe that satisfied my midwestern customers who aren’t vegetarian. This did the trick…nice work!
Sue says:
Sep 7, 2014
These were PERFECT. First vegan pancake recipe that is not gummy and doesn’t have banana. Super easy and I love that it doesn’t require a flax egg which I don’t always have on hand. Also I used water because I was pretty much out of soy milk and they were still fantastic. Thank you!!!
JennH says:
Oct 8, 2014
I ran across your site while looking for a simple, easy, basic vegan pancake recipe, and I’m sure glad I did. These are delicious! I followed your recipe to the letter. Even put the coconut oil in the fridge for a bit to make sure it was nice and cold. These will now be my go to pancake recipe. I’m a vegetarian looking to go more vegan, so recipes like this are great to find. Now I’m off to peruse your site and see what other delicious thing I can make next. 🙂
Jennifer says:
Oct 18, 2014
These pancakes were wonderful!!! Thanks!!
John says:
Dec 8, 2014
My wife made this recipe and we thought that they were too thick. So I made a double batch and add an extra cup of soy milk with better results. I also changed the sugar to stevia.
Debra says:
Jan 11, 2015
So glad I found this recipe- and thanks for doing all the refining for us! Made these for may daughter (vegan) and she said they were the best ones yet. Pretty cool, especially since I was totally out of almond milk…they still turned out great using sparkling water.
Breezy Bree says:
Jan 27, 2015
Great recipe HOWEVER i should have known with my experience using coconut oil… The taste can affect a baked dish TREMENDOUSLY. I put a little less than the recipe’s 1/4 cup and it ruined the taste. I heat in the oven for a few minutes to mix it better. Ill stick to olive oil.
Very fluffy and soft, however! I added chopped bananas for sweetness and used half hemp milk and half water as a milk sub.
claryn says:
Feb 2, 2015
To each their own — personally, I like the coconut flavor, and I’m not crazy about olive oil in sweets! For what it’s worth, unlike unrefined coconut oil, refined coconut oil won’t impart much coconut flavor at all.
Quanah says:
Jan 31, 2015
Wow! these turned out just great. Thanks so much!
Jodie says:
Jan 31, 2015
I made these for my mom and myself earlier today and was pleased enough with the outcome. I used sifted whole wheat flour as I have an intense aversion for white flour. My mom who is not vegan said you’d never know they weren’t made with eggs and whatnot. I will make again, wouldn’t classify them as fabulous though.
Jenifer says:
Feb 3, 2015
My family loves these pancakes! After years of making horrible vegan pancake flops (about 4 years to be exact) I had all but given up on making delicious (vegan) pancakes for my husband, two little boys and myself when -BAM- like lightning out of the dark night this recipe cured all vegan pancake problems.
They always come out perfect when I follow your exact instructions and they taste wonderful! Even better than the pancakes I remember from childhood. —-Thank you so much for testing and remaking this recipe to perfection, I can now stop pouring money into horrible, home made disasters via pancakes. -love, Love, LOVE this recipe! 😀
Mandi says:
Feb 5, 2015
These are fantastic. I have followed a lot of different vegan pancake recipes and these are by far the best!
Tammi L. Coles says:
Feb 8, 2015
Had a pancake brunch for which I made normal and vegan pancakes. This recipe is awesome, liked by all who tried it. Passed it along to the vegan guest. Would love more of a “buttery” flavor without the actual butter, so will see about a suitable alternative flavoring. Thanks so much!
Jadzia says:
Feb 13, 2015
LOOOOOOVE these Pancakes!!!
Pretty new to being a vegan and so was looking for a really nice pancake mix to replace my normal pancake mix and…
THIS MIX IS IT!!!
Have made them with vegan butter and coconut oil and both are delicious! Just follow the recipe and you’ll be fine 🙂
Only one thing to note is that the mixture is a bit too thick so I just add more sot milk until it’s a good consistency.
Thanks Heaps!
Gina says:
Feb 18, 2015
Do I have to use sugar?
B says:
Mar 15, 2015
These are the best pancakes I have ever eaten! Even better than restaurants. Especially when you add in vegan chocolate chips. I would eat these every single day if I could. Thank you soooooo much for saving vegan breakfast from being a lost cause!
May Day says:
Apr 19, 2015
These turned out perfect. Thanks for the recipe!
Jenna says:
May 21, 2015
These were so good!!!!!! Thank you.
Krystyna says:
Jul 1, 2015
Finally!
I have made many vegan pancakes and some have come *pretty* close to the pancakes I remember enjoying as a kid, but THESE pancakes were exactly what I’ve been searching for!
I think the secret must be cutting in the shortening/vegan butter. I’ve made plenty that had a similar amount of fat, but in liquid oil form, and they just didn’t turn out the same.
Thanks for the fantastic recipe. I’m one happy (and full) vegan.
claryn says:
Jul 1, 2015
Aw thanks, Krystyna! So glad to hear these did it for you. 🙂
Kristy says:
Jul 11, 2015
Which vegan milk do you use? Soy milk, rice milk, almond milk, etc?
I can’t wait to make these pancakes.
Thanks!
claryn says:
Jul 12, 2015
Hi Kristy! I tend to have plain, unsweetened almond or soy milk in my fridge most of the time, so that’s what I usually use, but you can use any kind of milk you like or happen to have on hand.
Karen says:
Jul 12, 2015
Hi Claryn! I just wanted to let you know I made pancakes for breakfast this morning and OMG these are definitely without a doubt the BEST pancakes I have ever had! I used the coconut oil. They were easy to make and so incredibly fluffy! Thank you so much for sharing! I look forward to more recipes from you as you clearly are a genius with vegan cooking!
claryn says:
Jul 12, 2015
Sheesh! You are too kind, Karen! I’m so happy to hear you love these pancakes. 🙂
Jennifer says:
Jul 17, 2015
Wonderful!! Thank you!!
Cass says:
Jul 27, 2015
On point! My 10 year old son said “Man, these are great! It’s like eating little pillows!”
claryn says:
Jul 30, 2015
Haha, awesome!!! I think that description is spot-on, too. 🙂
Jules says:
Aug 22, 2015
These are definitely the best tasting pancakes I’ve ever made! They are fluffy and moist at the same time and the outside is perfectly crispy and not tough. My whole family also loves them, including dad who used to think that the original bisquick and shortening pancakes were the only ones worth making. I use unsweetened original almond milk, solid coconut oil, and have even used 1/2 baking soda 1/2 baking powder because I didn’t have a whole tablespoon of baking powder at the time- still turn out great! I’ve added blueberries, nuts, etc & have always loved them! Thank you so much!!
Isabella says:
Sep 22, 2015
finally a vegan pancake recipe that is ACTUALLY fluffy, made my morning 10000x better
April Glasgow says:
Oct 27, 2015
These were awesome! Thick and fluffy indeed! I added a little water and some maple syrup to the batter to thin it out a bit but it still came out perfect!
Ria says:
Nov 1, 2015
These pancakes are amazing!! I used water instead of vegan milk because I was out, and it was still very good.
Holly says:
Mar 6, 2016
Fluffiest vegan recipe I’ve tried yet and I used half white half whole wheat flour with earth balance butter. Thanks
Laurel says:
Jun 27, 2016
the most amazing, melt-in-your-mouth pancakes i have ever had! im the only vegan in my family but i had my mom and sister try it and they both love it!
Hilary says:
Aug 29, 2016
I have literally made a batch of these pancakes every weekend for the best 6 months. They’re the best, fluffiest vegan pancakes. My non-vegan family can’t get enough of them. Thanks for the awesome recipe.
Neo says:
May 29, 2017
Awesome, just awesome. I modified it by using coconut oil as the fat, 1C of whole Spelt and 1C of White Spelt as the flour, then substituting 3/4C Coconut Milk (the drinkable kind) and 1C of sparkling water (for extra fluffiness to compensate for the denser spelt). I let that sit in the fridge for 15 minutes while I then preheated the oven to 180(C) with my cast iron skillet. Did a light coating of coconut oil on the skillet and added the batter. I then let it “bake” for about 25-30mins, took it out and let it sit for 5 minutes and honestly, this was fluffy pancake heaven. Great recipe!
Ellen says:
Jun 20, 2017
Made these this morning , and they were delicious! First time I also tried real maple syrup. So good! I used the coconut oil. Has anyone used an alternative type of flour? I used unbleached flour but I want to start using different, non wheat flours.
ella says:
Jun 25, 2017
Yummy!!!!! Kind-of tastes like popcorn and very fluffy!
Vanessa R says:
Jul 10, 2017
I absolutely love this recipe! Some of the best vegans pancakes I have had. I used coconut oil, because I didn’t have shortening on hand and they turned out fantastic. Thanks so much for posting. ❤