Vegan Pancakes Recipe - The BEST Fluffy Pancakes! (2024)

How to make the best fluffy vegan pancakes, with just a few simple ingredients and endless flavor possibilities!

Vegan Pancakes Recipe - The BEST Fluffy Pancakes! (1)

Easy healthy vegan pancakes

If you like soft and fluffy diner style pancakes, this is the pancake recipe to try.

It yields super thick and buttery pancakes, with no flax seeds, no Bisquick or expensive commercial egg replacer, and no unusual ingredients required.

In fact, you might already have everything in your kitchen pantry needed to make these pancakes right now!

Also be sure to try this Vegan French Toast

Vegan Pancakes Recipe - The BEST Fluffy Pancakes! (3)

The trick to pancakes without eggs

The simple secret to making pancakes with no eggs whatsoever? Just add a little vinegar to your pancake batter.

Seriously, that is all you need, with no applesauce or flax eggs required.

Vinegar will react with the baking soda, making the pancake batter bubble up and causing the pancakes to rise as they cook.

Even if you are not a vegan or vegetarian, this is a fantastic plant based recipe to keep on hand for any time you may run out of eggs or buttermilk in the fridge.

If you have ever tried a vegan pancake recipe that turned out flat, gummy, or disappointingly unlike the soft and fluffy homemade pancakes you remember from your childhood, this recipe will completely change your idea of vegan pancakes.

Because they are made with simple basic ingredients, non vegans love these homemade breakfast pancakes too.

They taste like regular pancakes because they are regular pancakes. It is like having vegan IHOP pancakes right in your kitchen!

Vegans also love Vegan Brownies or Vegan Cheesecake

Vegan Pancakes Recipe - The BEST Fluffy Pancakes! (4)

Five vegan pancake recipes

Chocolate Chip Pancakes: Add a handful of mini size or regular dairy free chocolate chips to the batter before stirring. Obviously I am partial to this flavor.

Strawberry Shortcake: Top your finished pancakes with Coconut Whipped Cream and strawberry jam. It tastes like eating homemade strawberry shortcake for breakfast!

Vegan Blueberry Pancakes: Press a few fresh berries into each pancake right after they go on the skillet. Top with pure maple syrup or powdered sugar if desired.

Use up leftover blueberries in these Healthy Blueberry Muffins.

Vegan Banana Pancakes: Replace half a cup of the milk in the recipe below with ripe mashed banana. Add a pinch of ground cinnamon along with the dry ingredients.

Pumpkin Pie Pancakes: Swap out half a cup of the milk with pumpkin puree, and add a fourth teaspoon of cinnamon and a pinch of pumpkin pie spice.

And of course there’s always the classic pancake toppings: maple syrup and butter. Use your favorite vegan butter, or spread on some Coconut Butter or peanut butter.

Step by step recipe video

Above – watch the vegan pancake recipe video

Ingredients for fluffy vegan pancakes

If you have flour, baking soda, vinegar, salt, and baking powder, you already own everything you need to make this easy pancake recipe.

Choose spelt flour, white flour, oat flour, or some brands of all purpose gluten free flour. I’ve not tried making the recipe with buckwheat or whole wheat flour yet and do not recommend using coconut flour.

I also have not tried substituting almond flour or almond meal for flourless pancakes. However there is a low carb and keto pancake recipe included in the recipe box below, for those who want keto vegan pancakes.

Stir in the optional rolled oats to make vegan oatmeal pancakes. Or go with oat flour or gluten free all purpose to create gluten free pancakes.

Please be sure to report back if you experiment with other flours.

The recipe works with almost any milk of choice, such as almond milk, oat milk, soy milk, or coconut milk. Or you can use water instead.

If you want savory or sugar free pancakes, feel free to omit the sugar.

For a healthy breakfast that tastes like a decadent dessert, try topping the egg free pancakes with a scoop of nondairy Banana Ice Cream or Coconut Ice Cream.

Vegan Pancakes Recipe - The BEST Fluffy Pancakes! (7)

How to make the best vegan pancakes

Combine all of the dry ingredients in one bowl, and stir well.

Mix in the liquid ingredients to achieve a thick pancake batter. For best results, be sure not to overmix.

If you want extra fluffy pancakes, let the batter sit for about ten to fifteen minutes to thicken. For those in a rush, this step is not required.

Depending on the flour you use, more liquid may be needed. Slowly add more dairy free milk or water until your desired pancake batter thickness is reached.

Grease a nonstick skillet or pancake griddle, and turn on the heat to medium.

You can test to see if the pan is hot by adding a drop of water. If the water sizzles, the pan is ready and you can start cooking your pancakes.

Drop small ladles of batter onto the skillet, and gently press down. Smaller pancakes will cook more evenly and avoid burnt edges with undercooked middles.

If adding fresh berries, chopped or sliced banana, or chocolate chips, sprinkle or press them into the pancakes at this time.

Flip the pancakes with a spatula when the edges begin to look dry. Cook for an additional minute or two before removing from the griddle.

Re-grease the skillet after each set of pancakes to they will not stick to the pan.

Note: You can also turn the pancakes into Vegan Waffles.

Vegan Pancakes Recipe - The BEST Fluffy Pancakes! (8)

Dairy free pancake storage tips

To save time in the morning, you can make up the batter the night before if you wish. Refrigerate the batter in a covered bowl until ready to use.

If there are any leftover vegan pancakes, let them cool.

Then stack the pancakes in an airtight lidded container with a layer of wax paper or parchment paper between each pancake.

Leftovers should keep in the refrigerator for around three to four days.

Or freeze the pancakes for up to two months, once again with parchment or wax paper in between each layer to prevent the pancakes from sticking to each other.

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Vegan Pancakes

The easy recipe for how to make the best vegan pancakes that non vegans love too!

Vegan Pancakes Recipe - The BEST Fluffy Pancakes! (10)

Leave a Review

Print Recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Yield 8 – 12 pancakes

5 from 94 votes

Ingredients

  • 1 cup flour (or try theseKeto Pancakes)
  • 6 tbsp rolled oats or 1/4 cup additional flour
  • 2 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • scant 1/2 tsp salt
  • 3/4 cup milk of choice or water (or more as needed)
  • 2 tsp white vinegar or cider vinegar
  • 1 tbsp oil or nut butter, or omit for fat-free
  • 2 tbsp sugar or sweetener of choice (can omit for savory)

Instructions

  • The recipe works with spelt, white, gluten free all purpose, or oat flour. Feel free to experiment with other flours, and be sure to report back with results if you do!

    To make vegan pancakes, stir dry ingredients in a bowl, then stir in remaining ingredients. For extra fluffy pancakes, let the batter sit 10 minutes to thicken. Or if thinner pancakes are desired, you can skip that step and add more liquid to thin out the batter. Some flours will need more water than others, so add more until you achieve a pancake batter. (If you accidentally add too much liquid and the batter gets too thin, cook them anyway and they become crepes!)

    Grease a nonstick skillet well and heat on medium. When the pan is hot (test by adding a drop of water – the pan is ready if it sizzles), drop small ladles of batter and press down. Don’t make the pancakes too big, or they’ll be done on the edges before the centers cook. If desired, press a few berries or banana slices into each pancake, or sprinkle on some chocolate chips. Using a spatula, flip when edges begin to look dry. Let them cook for an additional minute or so before removing from the heat. Re-grease the skillet after each set of pancakes, to prevent sticking. To save time in the morning, you can make up the batter the night before if you wish and refrigerate in a covered bowl. Or leftover pancakes can be frozen to thaw and enjoy at another time.

    View Nutrition Facts

Notes

You may also like this healthy breakfast Protein Banana Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Vegan Pancakes Recipe - The BEST Fluffy Pancakes! (2024)

FAQs

What is the secret to fluffy pancakes? ›

The secret is in the egg whites!

Yep, egg whites are THE determining factor here. To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture.

What makes pancakes fluffy and helps them rise? ›

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Why are restaurant pancakes so fluffy? ›

Many restaurants use buttermilk instead of dairy or plant-based milk when making pancakes, which changes the interaction of the ingredients before and during cooking — leading to a fluffier, more texturally satisfying, and tastier result.

What ingredient in a basic made from scratch pancake batter makes pancakes fluffy? ›

The combination of homemade buttermilk (milk and vinegar) and two leaveners (baking powder and baking soda) create lots of air bubbles in the pancake batter, resulting in the lightest and fluffiest pancakes imaginable.

What is the best oil for fluffy pancakes? ›

Using extra virgin olive oil in place of the melted butter in this recipe adds moisture in addition to flavor, resulting in a light and fluffy pancake that's perfectly tender and moist, not dry or doughy in the least.

Does adding more baking powder make pancakes fluffier? ›

Top tips for fluffy pancakes

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

What is the most important ingredient in pancakes? ›

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

Does baking powder or baking soda make pancakes fluffier? ›

Most baking powders are "double acting," meaning they produce carbon dioxide once upon coming in contact with moisture, then again after heating. Because of this, baking powder-leavened goods are generally lighter and fluffier than those that rely on baking soda alone.

Why are my homemade pancakes so dense? ›

With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise. The fat in the yolk also provides richness and flavor. Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like.

Why do IHOP pancakes taste better? ›

While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm.

Should you let your pancake batter rest? ›

Q – Should I make my batter in advance? A – Ideally make your batter and let it rest for about 30 minutes before cooking. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier.

Why are my pancakes flat and not fluffy? ›

Why are my pancakes flat and not fluffy? A flat pancake is usually the result of the batter being too wet. This is because there isn't enough strength from the flour to trap the bubbles produced by the baking soda.

Which is better, baking soda or baking powder? ›

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

What does an extra egg do to pancakes? ›

Adding lots more eggs would start to move you into custard or quiche-like territory, where the product would have a lot more egg flavor, and start to take on a more scrambled-egg type texture depending on how far you go. You will get less flavor but more textural change from using just whites.

What makes pancakes fluffy, baking powder or baking soda? ›

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

Why do you put milk instead of water in pancakes? ›

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

What gas gets trapped inside the pancakes to make them fluffy? ›

When you mix flour with eggs and liquid, the gluten molecules get more flexible and bind to each other to form networks, or nets. These nets trap the air from the carbon dioxide gas, causing the pancake to lift and have a chewable texture.

References

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