How to Make the Perfect Fluffy Vegan Pancakes
American · Easy · 20 min · 4 servings
These fluffy vegan pancakes prove you do not need eggs or dairy to make a perfect stack of morning pancakes. Made with simple plant-based ingredients, this vegan recipe delivers light and airy pancakes with golden edges every time.
Why this recipe works
This Fluffy Vegan Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 230 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1 cup unsweetened almond milk
- 1 tbsp flaxseed meal mixed with 3 tbsp water
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 0.25 tsp salt
Step by step instructions
Step 1: Make Flax Egg and Mix Wet Ingredients
Combine flaxseed meal with water and let sit for 5 minutes to gel. Whisk together almond milk, melted coconut oil, vanilla extract, and the flax egg in a large bowl.
Step 2: Combine Dry Ingredients
In a separate bowl whisk together flour, baking powder, sugar, and salt until evenly combined with no lumps remaining.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix as small lumps in the batter are perfectly fine and help keep pancakes fluffy.
Step 4: Cook the Pancakes
Heat a lightly oiled non-stick skillet over medium heat. Pour about a quarter cup of batter per pancake and cook until bubbles form on the surface about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- almond milk → oat milk for a creamier richer flavor
- coconut oil → melted vegan butter for a more buttery taste
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter which develops gluten and results in dense chewy pancakes
- Cooking on heat that is too high causing burnt outsides with raw centers
Nutrition facts
Per serving: 230 calories, 6g protein, 38g carbs, 7g fat, 2g fiber.
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