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Vegan Fluffy Pancakes

The softest and fluffiest Vegan Fluffy Pancakes made with a handful of simple ingredients. Add chocolate chips, chopped bananas, a handful of nuts or blueberries to make these Homemade Vegan Pancakes extra special.

vegan fluffy pancakes

How is your week going guys?! What are you up to? J and I leave to Barbados for the Easter long weekend on Saturday and I can’t wait to get myself some sunshine on the beach… And maybe a cocktail (or two)!

It’s my first time in Barbados, do you have any recommendations, or cool places I have to visit? Fun, vegan finds? Share in the comments below.

Can you believe it snowed here yesterday? All the more reason to escape to a hot climate for a few days. Here’s hoping it’s the last snowfall until next Winter! I’m ready for Spring and all its sunshine it has to offer.

vegan fluffy pancakes

Okay but let’s talk about these super easy, you’ll-always-have-everything-you-need-for-them-right-in-your pantry, Vegan Fluffy Pancakes. These pancakes remind me of the traditional pancakes I grew up on – easy to make, soft and perfect for breakfast any day of the week slathered in LOTS of real Maple Syrup. If you are looking for gluten free pancakes check out these simple pancake recipes.

If you guys do make these Vegan Fluffy Pancakes at home, I looove seeing your delicious creations! Leave a comment below or snap a photo and tag me #CearasKitchen on Instagram! Happy Pancake-ing!

vegan fluffy pancakes

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Vegan Fluffy Pancakes


  • Author: Ceara
  • Total Time: 17 mins
  • Yield: 6-8 pancakes 1x

Description

The softest and fluffiest Vegan Pancakes made with a handful of simple ingredients. Add chocolate chips, chopped bananas, a handful of nuts or blueberries to make these Homemade Vegan Pancakes extra special. You can easily double or triple this recipe based on how many pancakes you want to whip up.


Ingredients

Scale
  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup all purpose or whole wheat pastry flour
  • 1 tbsp + 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp coconut or cane sugar

Instructions

  1. Preheat a large griddle or pan on medium heat. Spray with non-stick cooking spray or a bit of coconut oil.
  2. Whisk the almond milk, vinegar and vanilla together in a medium size bowl.
  3. Mix the flour, baking powder, salt and sugar together in a large bowl.
  4. Add the wet ingredients to the dry ingredients. Whisk together until pancake batter is just combine (a few lumps are okay). Fold 1/2 cup of any “add-ins” into the batter.
  5. Pour 2 tablespoons (up to 1/4, depending on desired size of pancakes) of batter for each pancake. Note: You can pour up to 1/4 cup but do not exceed this amount for the fluffiest pancakes possible!
  6. Cook on the first side for 2 minutes until several bubbles start to appear at the top of the pancakes. Flip and cook for another 1-2 minutes on the other side. Repeat until you have used all the pancake batter. Serve warm with real maple syrup and fresh berries.

Notes

1) The baking powder and vinegar are what make these pancakes so incredibly fluffy! You cannot taste the baking powder due to the acidity in the vinegar. Make sure to use aluminum free baking powder to avoid any baking powder aftertaste.

  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Category: Breakfast

vegan fluffy pancakes
Fluffy Vegan Pancakes

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  15. I make these all the time and they are phenomenal! My sister now also uses this recipe. I always get rave reviews! Thank you so much. From New Zealand 🙂

  16. Hi Cear, I just wanted you to know that I have made this recipe 100’s of times and they are loved by omnivores especially! Best vegan pancake recipe ever!
    I plan to have another pancake breakfast at the school I own which will be served by our students to their families.

  17. I just made them this past weekend and they were bomb!! i added some dried coconut to half of the batter and the other half i added choco granola…. success both ways!!!
    Love knowing about the effect of the vinegar… i wonder now if it does the same in baking…

  18. I have made this recipe many times and it is Delicious. In addition, I add 1/4 tsp. cinnamon and once I pour the individual pancake batter on my electric skillet, I sprinkle wild frozen blueberries before flipping the pancakes over. On occasion, I substitute the sugar with 1.5 tbls. of organic blue agave syrup instead.

    Thank you Ceara for sharing.

  19. Substituted Ripple pea milk for almond milk. It is thicker and mixes well with the vinegar. Add 1 1/2 cup of milk to the recipe.

  20. These were great! Only had choc almond milk, so made choc-walnut chia pancakes, they were delicious. My household still can’t believe they are eggless.

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  22. I love this recipe. Sometimes I multiply the recipe by 1.5 to make an additional 1/2 as it makes enough pancakes for a family of four. I have used almond milk and also have tried flax seed milk which also is very good. Regarding the sugar, I only use two tablespoons instead of three and use brown sugar which is delicious. I also use 1/2 teaspoon of cinnamon. I use non stick canola spray on an electric skillet before pouring the batter.. After I pour the individual pancakes on the skillet, I sprinkle frozen wild blueberries on top before I flip the pancakes. There is no need to thaw the blueberries. This recipe is a winner. Thank you very much. Have a wonderful day.

  23. I tried to make waffles from your recipe and they turned into crunchy waffle crackers once they cooled. So after about 5 failed attempts over a year or so, I used the foundation of this recipe as before but then I added 1 flax egg (1 tbsp of grounded flax seeds to 3 tbsp of hot water), a 1 tsp of sunflower seed oil, and 1 tsp of cinnamon with the whole wheat flour option. The waffles were perfect this time! Thanks for the inspiration!!!

  24. Oh my gosh! I was so happy i wanted to cry! I gotta print this recipe. My daughter doesnt normally like to eat pancakes but today was the day! She just tore it up!
    Thank you!

  25. Hi. Almond milk is freakishly expensive in South Africa. Made them with soya milk and another time WATER. Yes really! They still tasted damn good

      1. I am always on the lookout for good vegan pancakes/waffles. These were excellent, although a little undercooked in the middle. I followed the recipe as is with the exception of less sugar. Next time I will try lowering the temp and cooking longer, as was suggested. Thanks!

  26. These are the best vegan pancakes I’ve had and we’ve seriously tried them all. Family approved, easy, and delicious!. Thank you

  27. Thank you Ceara. Best pancakes recipe I’ve come across! Mine had a slight malt flavor (possibly from the ACV?), which I love. I also like the fact that it doesn’t need so much baking powder, since some recipes I’ve tried call for 2 or 3 tablespoons.

  28. Omg, I just panicked because I couldn’t find my recipe for the best vegan pancakes in the world. They are kid approved and adult approved, especially from my non-vegan family! Thank you so much for sharing this recipe which is our new family favourite!

  29. Another favorite from Ceara’s Kitchen. Truly the best vegan pancakes. I make a big batch and freeze them, then pop them in the toaster right from the freezer! They come out amazing. Almost as good as they are hot out of the pan! Thank you for this recipie. 🙂

  30. This was nice. Made 2 batches because 1 was not enough lol. If you want no oil like me try and invest in a good non stick pan. I also use only 1 tb baking powder thats enough for me

  31. Just made these this morning…. what a wonderful way to start our weekend! Delicious and fluffy, with the perfect mouthfeel, exactly like pancakes are meant to be. I was surprised your recipe didn’t call for chia or flax eggs but you definitely don’t need them. These were absolutely perfect. (I used sprouted spelt flour in lieu of the whole wheat because that’s what I had.)

  32. Wow I just made these, they are AMAZING. SO FLUFFY!!! the vanilla is delicious. I’ll always come back to this recipe for sure

  33. Oh my….out of this world pancakes!! Thank you!!
    Is there a way to get the nutritional information of the recipe? Like calories and protein?
    Thank youuuuuuuu!!!!!

  34. For all that asked…. Instead of just braving it and trying it for yourself… Yes this recipe makes excellent waffles! I used coconut nut milk instead and and everything else the same…. and they’re Great! I let them cook in the waffle maker a little longer to make sure they’re set since they don’t colour the same as if you used dairy milk and eggs. Fantastic recipe! Passing it along and bookmarking and printing for the binder…. That says alot… If it’s worth ink and paper, then you know it’s a keeper. Thank you!!

  35. I follow this recipe religiously and it’s boomarked on my phone.

    How’s it come out if coconut flour or almond flour is used! I don’t want to waste.

  36. Super yummy!! My youngest amd i have dairy and egg allergies..these pancakes worked our beautifully!!they are thick and almost stretchy like crepes when broken apart! We doubled the recipe and used only 3 tbsp of sugar!!

  37. 5 Stars *****
    These were very good. I’m new at this whole vegan experience, so am trying some transitional “comfort food” recipes. This one is a keeper. I used aluminum free baking powder – I did notice a slight chalky taste in my mouth after the fourth pancake – probably serves me right for eating 4 pancakes – but they were just sooo good. I also used “Nutpods” as a sub for Almond Milk, as I didn’t have any, and they were still excellent. Also tried with & without vegan butter spread on top and it didn’t add anything imo. I used real maple syrup as well. Thanks for the recipe.

  38. I made them with 2 T of sugar and they were wonderful. My husband loved them too. Since I love buckwheat I wonder if I used 1/2 buckwheat flour it would work?

    1. So glad you and your hubby enjoyed the pancakes. I haven’t tried this recipe with buckwheat so am not sure – please let me know your results if you do!

  39. Best Vegan pancake recipe ever!!!! The only change I made was reduce the sugar to 2 tbsp. I will be using this recipe from now on.

  40. By far the BEST pancake recipe in flavor, texture and fluffiness. Very simple and forgiving. I used macadamia nut milk and used 2 Tblespoons palm sugar. I made some for my husband with cinnamon, nutmeg, fresh grated ginger and blueberries- HE LOVED THEM!! That says a lot since he can be so particular. I made myself some apple cinnamon pancakes and enjoyed them as well. This will be my go to from now on…even better than my regular nonvegan pancakes! Thank you for sharing such a wonderful recipe!

  41. These are the BEST vegan pancakes I’ve ever tasted! I made them with sprouted whole wheat flour and frozen blueberries, and they were delicious! Thanks so much for the recipe!

  42. Hi! I ceara i did all but the batter was to thick. I add half cup of almond milk and two tbsp of oil and fist time i make pancakes that are perfect. Still wonder why was so thick. But for me i use :/ for one cup of flour o
    ne and 1/2 of milk.

  43. Literally ate these so fast I didn’t even sit down. Ate them standing up in the kitchen. THESE ARE SO DELICIOUS!

  44. I made these for my family this morning and everyone loved them, and couldn’t believe that they were vegan! I have looked for so many good, fluffy vegan pancake recipes that didn’t take hours to make, and this is exactly what I needed. Better than any non-vegan pancakes I have ever made too. I gave some to my cockatiel and she devoured it all as well. Thank you so much for this recipe, I will definitely be making again!

  45. Any idea why mine came out really rubbery/chewy? I did the recipe exactly, except substituted xylitol instead of sugar. Every vegan pancake recipe I’ve made comes out rubbery eek! Not sure what I’m doing wrong?

    1. That’s weird, I’ve made this recipe twice now, the first time I followed everything and added 1/2 cup of diced cherries and this time I used maple syrup instead of granulated sugar and skipped the 1/2 cup add in. Both times have been delicious and fluffy. I also let it set for a few minutes before I start cooking to allow the baking powder to bubble a bit.

    2. Are you overmixing the batter? This will make the pancakes rubbery! Make sure to mix the batter until it is *just* mixed. 🙂

    3. perhaps your baking powder is expired? you can check it by adding some hot tap water and seeing if it bubbles.

    4. I’m not sure, but I believe two important things for making pancakes fluffy are making sure you don’t overmix because once you add the wet ingredients to the flour, mixing makes it tough/chewy. Secondly, it says you should wait a few minutes before cooking them so the baking powder/soda has time to activate, while other recipes say you should be quick because it loses its power, I’m not sure which one is truer, so maybe try both?

  46. Ceara, I made these pancakes for my 16 year old son last night for dinner. The biggest complement he paid me was when he told me that your recipe was a “keeper”. Thank you so much.

    1. “Normal” dairy milk? What’s normal about consuming the breast milk of another species? Use a plant based milk instead. Don’t take a perfectly good vegan recipe and ruin it with pus-filled, cancer causing, calcium leaching baby calf growth fluid.

      1. Lauren, a little over reaction. Everyone gets to this way of eating at their own pace. Encouragement might be a better way to get people there. It took me years to get to this point because i have a sister like you.

      2. The example of a bad vegan/vegetarian! Teach not preach! This example is one of the reasons why vegans get bad rep

  47. Oh WOW!!!! Triple-WOW, actually! These are to die for… and healthy to boot! I put banana chunks in mine, and topped them with more banana, blended with maple syrup and a little cinnamon in the Vitamix. Add a few tiny bits of walnut for garnish and an extra drizzle of the maple syrup, and voila- the BEST banana pancakes EVER!! I should have taken a pic, but they were devoured soooo fast, haha! Thank you!! This recipe is simple and AMAZING!,

  48. Just made these they came out fluffy but tasted really bitter. I copied the recipe as noted but they just weren’t good. What did I do wrong?

    1. Mine were terribly bitter too. I doubled the recipe and all I taste is the baking powder. Otherwise they were nice and fluffy. Sigh.

      1. Mine came out awful and bitter as well. We couldn’t even eat them. It was a shame to waste so much almond milk and flour!

  49. I made these for my two year old niece! Im currently eating the first pancake and they’re incredibly fluffy. One question though, how do you know when the pancake is fully cooked through? The inside is still moist but the dough isnt wet so Im assuming its finished.

    1. The inside should be super fluffy and soft – not moist at all. You might need to lower the stovetop temperature a bit and cook the pancakes a bit longer if they are still moist in the middle. 🙂

  50. These were definitely the most fluffy pancakes I’ve ever made/had. I feel like my life has been changed forever. Thanks so much for sharing this wonderful recipe 🙂

  51. I just made these for my boyfriends birthday breakfast and they turned out so well. Your description is perfect because they really were fluffy and delicious. They are absolutely the best pancakes I’ve ever had. Well done and thank you for sharing such a perfect recipe. This is definitely going to be my go-to pancake recipe from now on.

  52. My husband grew up having pancake Sundays with his family and he said he felt like a traitor to his grandpa for saying it, but that these were hands down the best pancakes he’s ever had. 🙂

    I have to agree with him. I’ve always been really bad at making pancakes, even package mix ones. But these were incredibly easy, I always have the ingredients in the cabinet for them, and they’re soooo good.

    You don’t even have to be vegan to appreciate this recipe. Thanks, Ceara!

  53. THESE ARE PERFECT. I have been vegan for about 10 years and I have been on and off trying to find the best fluffy pancake recipe and THESE ARE IT! Thank you so much. Thank you!!!

  54. I just made these and they are the recipe I have been looking for. I tried at least ten vegan pancake recipes and did not like any of them very much. This is THE ONE !!!! I followed the recipe exactly and they were perfection. Thank you so much!!!

  55. I am prepared to try them but I’m so bad in the kitchen. I bought that follow your heart Vegan egg just so I could use it just for this. I’ve got some flour that already has like sugar in it I suppose that would be okay?

    1. Hi Dean! The vegan egg (though delicious!) isn’t necessary for these pancakes. I don’t use a vegan egg in these pancakes because they bind well and are so fluffy they don’t need any eggs! I would stick to using regular flour and sugar the first time you make these at home. I’ve never cooked with flour that is already pre-mixed with sugar so wouldn’t be able to guarantee the results. Enjoy!

      1. ***** 5 stars, I couldn’t get the stars to work properly!!
        These are great. I am vegan, my husband and kids are not. Of course I make vegan pancakes, which they all love!
        If I make a big batch, can I freeze some, I guess with parchment paper layered between?

  56. I tried to avoid oiling the griddle but they stuck terribly. I had to resort to spray Pam. I used whole wheat white flour and added banana and pecans while cooking. Yum! I took a picture but can’t see how to post it here.

  57. Would I be able to substitute the almond milk for another non dairy milk? I have raw cashews at home (what ratio of cashew to water would you recommend)… Just ran out of almond milk and want to make this tomorrow morning,
    Thank you!

    1. Hi Jenny,

      Cashew, soy or any of your favorite non dairy milks will work in this recipe! If I was using cashew milk (that I was making at home), I’d use the ratio of 1/4 of cashews to 1 cup of water!

      Enjoy the pancakes!

    1. Thanks Deryn! The vinegar makes them SO fluffy and gives that buttermilk flavor 🙂 Love pancake Saturdays in our home too!

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