These easy and fluffy vegan pancakes need just 9 ingredients to make the perfect weekend breakfast recipes. Ready in 30 minutes and can be top 8 allergen free.
Pancakes are essential to most people’s breakfast rotation. However, fluffy vegan pancakes aren’t necessarily easy to figure out.
You want something that isn’t thin. You want airy and fluffy. Something with a rise on it.
Fortunately, these easy vegan pancakes do all of that.
They come together in just 30 minutes from start to finish. Maybe even faster if you have a griddle and can cook them more than one at a time.
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What ingredients do I need for fluffy vegan pancakes?
You only need 9 ingredients to make these deliciously, fluffy vegan pancakes. There is nothing out of the ordinary and should be pantry staples in most homes.
Full recipe amounts listed in the printable recipe card below.
The ingredients that you need are:
- flour
- baking powder
- salt
- vegan cane sugar
- dairy free milk
- apple cider vinegar
- coconut or vegetable oil
- flax egg (ground flax seed and water)
- vanilla
How do you make fluffy vegan pancakes?
The first step in this recipe is to make the vegan buttermilk and the vegan flax egg.
For the vegan buttermilk, combine the apple cider vinegar with the dairy free milk that you are using. Let this sit for 10-15 minutes. It will curdle a bit and resemble buttermilk.
For the flax egg, stir together the water and ground flax seed. Let sit for 10 minutes until it becomes gelatinous.
When those are ready, add the flax egg, buttermilk, vanilla and melted coconut oil. Whisk together.
In a separate bowl, add the dry ingredients – flour, baking powder, salt, and vegan cane sugar. Whisk together.
In 3 parts, add the dry ingredients to the wet ingredients. Fold this in just until combined. DO NOT OVERMIX.
Let your batter sit for 5 minutes. Doing this helps it get airy and puffy.
Over medium low heat, pour 1/2 cup pancake batter and cook for 2 1/2-3 1/2 minutes. Once you see a lot of bubbles or the other side is a golden brown, flip and then cook for another 1-2 minutes.
Remove from heat and repeat until no batter remains.
Top with syrup, fresh fruit, chocolate sauce and more.
Can I double the recipe?
Yes! Just add double the amount of ingredients and just proceed.
Can you make fluffy vegan pancakes ahead of time?
Yes! These will last at least 4-5 days if store in an air tight container in the fridge.
Can you freeze fluffy vegan pancakes?
Absolutely. We recommend flash freezing by placing cooked and cooled pancakes on a baking sheet and then freezing them.
After 15-20 minutes they should be frozen enough to pop into a freezer safe container or bag.
Can you make fluffy vegan pancakes Top 8 Allergen Free?
The only Top 8 Allergen in this recipe is flour. You can replace that with a gluten free flour.
We have had the best results with this King Arthur Gluten Free Measure for Measure flour.
How can I keep my pancakes hot while cooking the others?
You can put an oven safe dish in your oven at the lowest temperature ( around 200 degrees F).
Place each pancake in the oven until all done. They should still be perfectly warmed to eat.
What are other vegan pancakes I should try?
- Vegan Chocolate Chip Pancakes
- Vegan Lemon Blueberry Pancakes
- Vegan Banana Pancakes
- Vegan Japanese Souffle Pancakes (pictured)
- Vegan Sweet Potato Pancakes
- Vegan Pumpkin Cheesecake Pancakes
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Fluffy Vegan Pancakes
Ingredients
- 1 cup dairy free milk (any will work)
- 1 tbsp apple cider vinegar
- 1 tbsp ground flax seed
- 2 tbsp water
- 1 tbsp coconut oil, melted (or another netural oil)
- 1/2 tsp vanilla extract
- 1 cup flour (can sub gluten free if needed – sub our flour rec in post)
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 2 tbsp vegan cane sugar
- vegan butter for pan
Instructions
- Make the vegan buttermilk and vegan flax egg. *For the vegan buttermilk, combine the apple cider vinegar with the dairy free milk. Let this sit for 10-15 minutes. It will curdle a bit and resemble buttermilk. *For the flax egg, stir together the water and ground flax seed. Let sit for 10 minutes until it becomes gelatinous.
- When those are ready, add the flax egg, buttermilk, vanilla and melted coconut oil. Whisk together.
- In a separate bowl, add the dry ingredients – flour, baking powder, salt, and vegan cane sugar. Whisk together.
- In 3 parts, add the dry ingredients to the wet ingredients. Fold this in just until combined. DO NOT OVERMIX.
- Let your batter sit for 5 minutes. Doing this helps it get airy and puffy.
- Over medium low heat, pour 1/2 cup pancake batter and cook for 2 1/2-3 1/2 minutes.
- Once there are a lot of bubbles or the other side is a golden brown, flip and then cook for another 1-2 minutes.
- Remove from heat and repeat until no batter remains.
- Top with syrup, fresh fruit, chocolate sauce and more.
Video
Notes
Nutrition
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Another winner! I’ve now made these and the Japanese soufflé pancakes and both recipes are keepers!
That makes us so happy! Thanks so much for taking the time to leave a review, we appreciate that!