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Fluffy Vegan Pancakes Recipe

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3.9 from 61 reviews

These fluffy vegan pancakes are a delicious and easy-to-make breakfast treat, perfect for those following a plant-based diet. Made with simple pantry ingredients, including flaxseed meal as an egg substitute, and enhanced with vanilla and almond extracts, these pancakes are light, tender, and subtly sweet. Optional mix-ins like blueberries or dairy-free chocolate chips add a burst of flavor. Cooked on the stovetop with coconut oil or vegan butter, these pancakes deliver a perfect golden crust and fluffy interior every time.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 tablespoon flaxseed meal
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon coconut sugar (or regular sugar)
  • 2 tablespoons melted and cooled coconut oil (or melted vegan butter or a neutral oil)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup + 1 tablespoon non-dairy milk (unsweetened vanilla almond milk recommended)

Optional Mix-ins

  • ¾ cup fresh or frozen blueberries (if using frozen, toss berries with 1 tablespoon flour first)
  • ⅓ cup mini chocolate chips, dairy-free if desired

For Greasing the Skillet

  • Coconut oil or vegan butter, for greasing the griddle/skillet

Instructions

  1. Prepare the flax egg: Combine the 1 tablespoon flaxseed meal with 3 tablespoons of water in a small bowl. Stir and let it sit for 5 minutes until it thickens to a gel-like consistency. This will act as an egg substitute in the batter.
  2. Mix dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon salt to evenly combine the leavening and seasonings.
  3. Combine wet ingredients: In a separate bowl, mix the prepared flax egg, 1 teaspoon apple cider vinegar, 1 tablespoon coconut sugar, 2 tablespoons melted and cooled coconut oil, 2 teaspoons vanilla extract, ¼ teaspoon almond extract, and 1 cup plus 1 tablespoon non-dairy milk. Stir until everything is well incorporated.
  4. Make the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine. If using frozen blueberries, toss them with 1 tablespoon flour to prevent sinking, then fold in the blueberries or mini chocolate chips gently into the batter as desired.
  5. Heat the skillet: Place a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or vegan butter. Allow the skillet to get hot but not smoking.
  6. Cook the pancakes: Using a ¼ cup measuring cup, pour batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Carefully flip the pancake and cook for another 2 minutes or until golden brown and cooked through.
  7. Serve warm: Remove pancakes from the skillet and keep warm while cooking remaining batter. Serve immediately with your favorite maple syrup, fresh fruit, or vegan butter.

Notes

  • Flaxseed meal is used as an egg substitute; be sure to let it sit and thicken before mixing into the batter.
  • If using frozen blueberries, coating them in flour prevents them from sinking to the bottom of the batter.
  • Do not overmix the batter to keep the pancakes fluffy and tender.
  • Adjust heat if pancakes brown too fast or cook unevenly.
  • Try adding mini chocolate chips or swap vanilla extract for other flavors like lemon zest for variety.

Find it online: https://recipethrive.com/fluffy-vegan-pancakes-recipe/