My easy vegan pancake recipe yields light, extra-fluffy pancakes that taste amazing every single time. Best of all, they’re naturally dairy-free and egg-free. If you’re looking for a gluten-free option, simply use your favorite gluten-free flour blend.

I’ve made these vegan pancakes countless times, and my son absolutely loves them—he asks for them all the time! This recipe is pure magic, whether you’re vegan or not. They work perfectly for plant-based eaters, but they’re also a lifesaver when your fridge is almost empty, and you’ve run out of eggs.

Trust me, you won’t miss a thing with these pancakes. They’re light and fluffy in the middle, still get those perfect crispy brown edges, and taste incredible. Go ahead and save this recipe. You’ll be so glad you did! For more vegan recipes, see our easy vegan blueberry muffins!

Key Ingredients

• Flour: You’ve got options! Use all-purpose, whole wheat, or your favorite gluten-free flour blend. All work beautifully in this recipe.
• Baking Powder: This is your secret weapon for achieving those light, extra-fluffy pancakes. We use a generous amount, which might seem like a lot, but trust the process—it creates that incredible airy middle. To avoid any metallic aftertaste, I highly recommend using aluminum-free baking powder (like Bob’s Red Mill). I use the same trick for my classic pancakes.
• Salt, Vanilla Extract, and Cinnamon: These make our pancakes taste incredible. Don’t skip these!
• Non-Dairy Milk: Feel free to use whatever you have in the fridge. Almond, coconut, hemp, cashew, and oat milk all work perfectly. For an extra special touch, you can even try our homemade oat milk recipe.
• Oil or Plant-Based Butter: These add moisture and flavor. I particularly love using coconut oil or melted vegan butter for their rich taste. Regular oil, like olive oil, is also a great option and works wonderfully.
• Sugar: For the tastiest pancakes, a bit of sugar really makes a difference. Granulated, brown, coconut, or even maple syrup will work. While you can omit the sugar, be aware that your pancakes won’t brown as well and will have slightly less flavor.

Vegan pancakes are so easy to make (my 4-year-old even helps me make them). I love serving my vegan pancakes with fruit, such as bananas or berries, and a drizzle of maple syrup. You could also add a spoonful of vegan whipped coconut cream (yum) and make them extra special with this berry fruit salad!

Perfect Vegan Pancakes

• PREP
  10 mins
  
• COOK
  10 mins
  
• TOTAL
  20 mins
  

Our vegan pancakes are perfect for everyone (vegans and non-vegans alike!). They are just as fluffy as our classic pancakes and taste incredible. They also freeze really well! See my tips for freezing them below the recipe. I love these topped with fruit, our berry fruit salad, and this coconut whipped cream (also known as vegan whipped cream).

Makes 6 pancakes

You Will Need

1 cup (130g) all-purpose flour, whole wheat flour, or gluten-free flour blend

2 teaspoons aluminum-free baking powder

1/4 teaspoon fine sea salt

1/4 teaspoon ground cinnamon, optional

1 cup (236ml) dairy-free milk, try homemade oat milk

1 ½ tablespoons sugar or maple syrup

3 tablespoons olive oil, melted coconut oil, or melted plant-based butter

1 teaspoon pure vanilla extract

Nonstick cooking spray, melted vegan butter, or oil for the skillet

Directions

1Prepare the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt until well blended.

2Prepare the wet ingredients: In another bowl, whisk the milk, sugar, olive oil, and vanilla extract until well combined.

3Make the pancake batter: Create a well in the center of the flour mixture, then pour the milk mixture into it. Use a fork to stir until no clumps of flour remain. It is okay if the batter has a few small lumps.

4Cook the pancakes: Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates.

5Lightly brush or spray the skillet with oil or melted plant-based butter. Use a 1/4 cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle.

6When the edges appear dry, bubbles start to form and pop on the top surface of the pancake, flip it over. This takes about 2 minutes. Once flipped, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the middle.

7Serve immediately with warm syrup and berries.

Adam and Joanne’s Tips

• Storing: Place cooked and cooled vegan pancakes in an airtight container in the fridge for up to a week, or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
• Reheating pancakes: Place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
• Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Bob’s Red Mill) since it prevents that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). For extra fluffy pancakes, use 3 teaspoons of baking powder.
• Non-dairy milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweetened milk, consider reducing the sugar called for in the recipe.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 pancake
/
Calories
160
/
Total Fat
7.7g
/
Saturated Fat
1g
/
Cholesterol
0mg
/
Sodium
131.4mg
/
Carbohydrate
21g
/
Dietary Fiber
0.7g
/
Total Sugars
3.3g
/
Protein
2.4g

AUTHOR:

Joanne Gallagher

We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us

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This Asian chicken salad is packed full of crunchy cabbage, fresh veggies, tender chicken and tossed with the yummiest dressing. It keeps well for days!

This salad is incredibly delicious – an absolute explosion of textures and flavors! The tangy, slightly sweet dressing is out of this world. I could eat this for days and never get sick of it (oh wait, I did!).

Vegetables for Asian Chicken Salad

This salad is loaded with fresh, crunchy vegetables.

• Napa cabbage: Might also be called Chinese cabbage. You’ll need about 1 medium head of cabbage for this recipe. Cut the cabbage in half lengthwise and then turn each half cut-side down on the cutting board and slice across in thin shreds.
• Red cabbage: Cut the cabbage in half, remove the core, turn one half of the cabbage cut-side down and slice thinly. I use about 1/4 of a medium head of red cabbage for this recipe.
• Red bell pepper: Slice off the bottom and top. Remove the core. Cut the wide strip of remaining pepper in thin slices.
• Carrots: The carrots can be shredded on a box grater, in a food processor, sliced by hand, or storebought matchstick carrots work, too (which is what I use). 
• Green onions: Trim off the root end. Finely chop white and green parts.
• Chopped cilantro: A half bunch of cilantro, chopped, is just about perfect for this recipe. You can add more or less, to taste.

The exact amount of vegetables for the salad is variable. Add more or less, to taste, and if you omit one vegetable or another, just make up for it in volume with another of the veggies.

I prefer all the vegetables, but especially the cabbage, thinly sliced.

You can use a food processor fitted with the shredding/slicing blade for optimal and even shredding, but I just get in there with a good old-fashioned knife and cutting board and slice as thinly as possible.

Add all of the salad ingredients to a bowl and prepare the dressing.

The Most Flavorful Dressing

The dressing for this salad is out-of-this-world delicious. You’ll need the following ingredients:

• Unseasoned rice vinegar: It’s important to use unseasoned since the recipe adds salt and sweetness with other ingredients.
• Soy sauce: I always use low-sodium; if using full-sodium soy sauce, omit the pinch of salt.
• Honey: Add more to taste, after blending, if needed.
• Toasted sesame oil: This is easily found in the Asian foods aisle.
• Olive oil: You can sub in another type of oil, if desired (grapeseed, vegetable, etc).
• Garlic and Ginger: Fresh garlic and ginger is always a good idea. I often use the frozen cubes, and that works great, too.
• Peanut butter: This adds the most delightful creamy sweetness to the dressing. It can be omitted for allergy purpose or other reasons, but I highly recommend using it for a well-balanced dressing.

Once the salad ingredients are tossed together, add the dressing, and toss again until evenly combined.

Make-Ahead Salad

Because cabbage, and not lettuce, makes up the base of the salad, along with other crisp veggies, it stays crunchy for a few days. Talk about best.lunch.ever.

I ate this salad for three days in a row, and I was still dreaming of it after it was gone.

It is refreshingly crunchy and delicious, and that tangy-sweet dressing with the vegetables and tender chicken is literally the best salad combo ever. I can’t wait for you to make it!

Asian Chicken Salad with the Yummiest Dressing

Yield: 6 servings

Prep Time: 45 minutes mins

Total Time: 45 minutes mins

Salad:

• 4 to 5 cups finely shredded Napa cabbage, about 1/2 of medium cabbage (see note)
• 3 cups diced cooked chicken (see note)
• 1 cup finely shredded red cabbage, about 1/4 of medium cabbage (see note)
• 1 cup matchstick carrots (see note)
• 1 cup julienned red pepper
• 2 green onions, white and green parts finely chopped
• ¼ to ½ cup chopped fresh cilantro

Dressing:

• ¼ cup unseasoned rice vinegar
• ¼ cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon creamy peanut butter (see note)
• 1 tablespoon honey
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced
• Pinch of salt and pepper

Topping:

• Chow mein noodles, for topping
• Toasted sesame seeds, for topping

• Add all of the salad ingredients to a large bowl and toss.

• Add all the dressing ingredients to a blender and process until smooth. Taste, and add additional honey, salt, and pepper, if needed.

• Pour the dressing evenly over the salad and toss until evenly combined.

• Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. The salad keeps well for several days in the refrigerator – if making ahead of time, reserve the chow mein noodles and sesame seeds and add them just before serving.

Vegetables: the exact amount of vegetables for this salad is variable. Add more or less, to taste (and if you omit one vegetable or another, just make up for it in volume with another of the veggies).

• Cabbage: you can use a knife/cutting board or the shredding disc on a food processor for the cabbage. I prefer the cabbage finely sliced for this salad (I do it with a knife and just slice as thinly as possible). 
• Carrots: the carrots can be shredded on a box grater, in a food processor, sliced by hand, or storebought matchstick carrots work, too (which is what I use). 

Chicken: I prefer the chicken to be diced fairly small for this recipe. 
Peanut Butter: the peanut butter can be omitted for a more basic vinaigrette dressing (although I highly encourage the peanut butter – it lends a creamy sweetness that is incredible in the salad). 

Course: Salad

Cuisine: American, Asian

Method: No-Bake

Serving: 1 serving (about 2 cups of salad), Calories: 197kcal, Carbohydrates: 11g, Protein: 19g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 506mg, Fiber: 2g, Sugar: 7g

Recipe Source: from Mel’s Kitchen Cafe

Heavy demand: Jannathul Firdous, a home-baker, conducts Bento cake workshops.
| Photo Credit: B. Jothi Ramalingam