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    Home » Vegan Recipes

    Fluffy Vegan Pancakes

    Published Mar 25, 2019 · Updated Jan 3, 2022 · 108 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Melt-in-your-mouth, easy, light and fluffy vegan pancakes made with just 6 ingredients.

    Fluffy vegan pancakes topped with a dab of butter, surrounded by blueberries.
    There is nothing like a tall stack of homemade, fluffy pancakes to start your day.
    Jump to:
    • How-To Video
    • Top Tips
    • Recipe
    • Comments

    Is there anything more mouth-watering than a stacked plate of pancakes on a Saturday morning? A little bit of melted butter on top, drizzled with maple syrup…mmmm.

    But if it’s a dense, chewy pancake - not so appetizing. My favorite type of pancake is the kind that is so fluffy and airy, you barely have to chew. They just melt right in your mouth.

    A stack of fluffy pancakes being drizzled with maple syrup.
    These vegan pancakes are easy to make - requiring a small amount of simple ingredients.

    How-To Video

    To make pancakes vegan, you just need to use your favorite non-dairy milk and melted vegan butter. Eggs are definitely not required to achieve fluffiness in a pancake.

    Instead, we’ll be using a fair amount of baking powder. Baking powder is a leavening agent that creates bubbles in the batter, making for an airy pancake. While you are making the pancakes, you’ll notice that the batter in the bowl will get pretty puffy. You can give it a gentle stir but don’t stir it so vigorously that you get rid of all the bubbles.

    This recipe also calls for vanilla which just takes them to the next level, flavor-wise. Seriously, don't skip that ingredient! It makes a huge difference - especially since this recipe is lower in sugar than most pancake recipes. I never really saw the point in adding a ton of sugar to pancake batter when we are going to be drowning them in maple syrup.

    If you're looking for a gluten-free vegan pancake recipe, try this one made with oat flour!

    A fork taking a bite out of a completed pancake recipe.
    Use some vegan butter to get the ultimate brown, crispy edges on your pancakes.

    Top Tips

    1. Use a really good non-stick skillet. I love my GreenLife ceramic skillets.
    2. If the batter is so thick that it globs out instead of pouring into the pan, add a little more vegan milk - a tablespoon or two.
    3. If you love a crispy pancake edge, add a teaspoon or two of vegan butter into the pan.
    4. Add-ins are welcome! About ½ cup of chocolate chips or fruit. I like using fresh fruit over frozen fruit - frozen fruit adds too much moisture to the pancake.
    5. Flip just once. This helps the pancakes stay fluffy and moist. Wait until the first side is perfectly golden brown, then flip. Note that the second side will take less time to brown.
    6. If you want more flavor in your pancake, try adding ingredients like cinnamon, nutmeg, or almond extract.
    7. You can make this recipe oil-free by leaving out the vegan butter and replacing it with additional non-dairy milk.
    8. If you cook in butter, it will start to get brown in the pan after cooking your second or third pancake. Wipe out the pan and replace with fresh butter.
    9. Don't overmix the batter - mix until the ingredients are just incorporated. Some clumps of flour are fine. Overmixed pancakes = chewy and flat pancakes.
    10. Got extras? You can freeze pancakes! Heat them up in the microwave or a toaster.
    A stack of fluffy vegan pancakes on a white plate with a golden-colored fork cutting a bite off.
    Make it yours. Add any of your favorite toppings!

    Did I cover it all? Are you ready to make your new favorite sweet breakfast? Let's go!

    Recipe

    A stack of fluffy pancakes, drizzled with syrup

    Fluffy Vegan Pancakes

    Karissa Besaw
    Easy fluffy vegan pancakes from scratch!
    4.85 from 120 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine Vegan
    Servings 6 pancakes
    Calories 172 kcal

    Ingredients
      

    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 1 cup non-dairy milk plain, unsweetened
    • 2 tablespoon melted vegan butter
    • 1.5 teaspoon vanilla extract

    Instructions
     

    • In a large bowl, stir together the flour, baking powder, and salt. 
    • Stir in the remaining ingredients (non-dairy milk, vegan butter, and vanilla extract) until just incorporated. Avoid overmixing. There should still be lumps of flour in the batter.
    • Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if crispy edges are desired. 
    • Scoop about ¼ cup of batter into the pan for each pancake.
    • Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes)

    Notes

    Make sure you are using baking powder, NOT baking soda.

    Nutrition

    Calories: 172kcalCarbohydrates: 32gProtein: 5gFat: 3gSugar: 1g
    Tried this recipe?Let us know how it was!

    More Vegan Breakfast Recipes

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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