Easy Vegan Pancakes

Recipe by David Turner

These vegan pancakes are light, tender, and fluffy. And, like any good pancake, they require only simple pantry ingredients and your half-asleep attention. Enjoy a stack with a pat of your favorite vegan butter and a generous pour of Vermont maple syrup.  

10 mins
4 mins
25 mins
eight 4" pancakes
Easy Vegan Pancakes  - select to zoom
Easy Vegan Pancakes  - select to zoom
Easy Vegan Pancakes  - select to zoom
Easy Vegan Pancakes  - select to zoom


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 200°F with a rack in the center. Set a cooling rack over a baking sheet.  

  2. In a large bowl, whisk together the flour, sugar, and baking soda until combined. In a separate small bowl, whisk together the milk, applesauce, oil, and lemon juice.  

  3. Add the wet ingredients to the dry and whisk gently until just combined. Resist the urge to whisk out the lumps, as this overworks the batter and makes tough pancakes. Let the batter rest for 5 minutes while you preheat the griddle.  

  4. Heat an electric griddle to 350°F. If you don't have a griddle, heat a large, nonstick frying pan over medium-low heat. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

  5. Scoop the batter onto the ungreased griddle or pan using about 1/4 cup per pancake; a scone and muffin scoop works well here.  

  6. Cook the pancakes until bubbles begin to form and then pop on the surface and the bottom is golden brown, about 2 minutes. Flip the pancakes and cook until the other side is golden brown, another 2 minutes.  

  7. Transfer the cooked pancakes to the cooling rack on the baking sheet; place in the oven to keep warm while you cook the remaining batter.  

  8. Serve the warm pancakes immediately with vegan butter and maple syrup, if desired.  

  9. Store leftover vegan pancakes in the refrigerator, well wrapped in plastic or your favorite reusable wrap, for up to a day. Reheat in the microwave.  

Tips from our Bakers

  • While our Test Kitchen prefers oat or almond milk in these vegan pancakes, soy or rice milk can also be substituted 1:1.  

  • For vegan blueberry pancakes, use 1/2 cup (about 70g) fresh or frozen blueberries. Sprinkle about 1 tablespoon atop each pancake while cooking on the first side. 

  • For vegan chocolate chip pancakes, use up to 3 tablespoons (33g) vegan chocolate chips. Sprinkle about 1 teaspoon atop each pancake while cooking on the first side.