The Fluffiest Vegan Pancakes: A Perfect Weekend Breakfast

Vegan Pancakes Recipe

Elaria Jackson

This guide will teach you how to make delicious, fluffy vegan pancakes using simple plant-based ingredients. You'll learn about the key ingredients, mixing techniques, cooking tips, and topping ideas to create the perfect vegan breakfast or brunch.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch

Cuisine American, Vegan

Servings 4 people

Calories 250 kcal

Equipment

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Non-stick pan or griddle
• Spatula

Ingredients

  

• 1 1/2 cups all-purpose flour or whole wheat or gluten-free blend
• 2 tablespoons baking powder
• 1 tablespoon sugar or your preferred sweetener
• 1 cup plant-based milk almond, soy, oat, etc.
• 1/2 cup water
• 2 tablespoons oil or melted vegan butter
• 1 teaspoon vanilla extract
• Optional: spices like cinnamon nutmeg

Instructions

 

• In a large bowl, whisk together the dry ingredients (flour, baking powder, sugar, and any spices).
• In a separate bowl, whisk together the wet ingredients (plant-based milk, water, oil, and vanilla extract).
• Pour the wet ingredients into the dry ingredients and whisk gently until just combined (a few lumps are okay).
• Let the batter rest for 5-10 minutes.
• Heat a lightly oiled non-stick pan or griddle over medium heat.
• Pour about 1/4 cup of batter onto the pan for each pancake.
• Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.
• Serve warm with your favorite vegan toppings.

Notes

• For extra fluffy pancakes, let the batter rest for a full 10 minutes.
• To prevent sticking, make sure your pan or griddle is well-heated and lightly oiled before adding the batter.
• Experiment with different plant-based milks and sweeteners to find your favorite flavor combination.
• Get creative with your toppings! Try fresh fruit, vegan whipped cream, chocolate chips, nuts, or even savory options like vegan sausage or avocado.

Is there anything better than waking up on a slow weekend morning to the smell of pancakes sizzling on the stove? For me, it’s one of those simple pleasures that instantly puts a smile on my face. Growing up, my family had a tradition of making pancakes every Sunday. Now, even though I’ve switched to plant-based eating, I’ve found ways to keep that ritual alive—enter my favorite vegan pancakes.

If you’ve ever tried making pancakes that turned out dense and chewy, you’ll know the disappointment. But don’t worry—these pancakes are light, airy, and so fluffy that they practically melt in your mouth. Trust me, they’ve been through plenty of weekend breakfast tests!

How to Make Fluffy Vegan Pancakes Without Eggs

The secret to achieving that irresistible fluffiness without eggs is a good amount of baking powder. Baking powder creates tiny bubbles in the batter that puff up your pancakes. You’ll notice your batter getting airy and a bit bubbly as it sits—just give it a gentle stir before cooking, but don’t overmix! Those bubbles are your best friend when it comes to fluffy pancakes.

Another flavor hack? A splash of vanilla extract. It might seem like a small thing, but it adds a depth of sweetness to the batter, especially since this recipe is lower in sugar than most. After all, we’re going to drown these in maple syrup anyway—why add more sugar to the batter?

Ingredients You’ll Need

• All-purpose flour (or gluten-free flour if needed)
• Baking powder
• Salt
• Non-dairy milk (I love using oat milk, but any will do)
• Melted vegan butter
• Vanilla extract (Don’t skip this!)

My Go-To Pancake Method

1. In a large bowl, whisk together the flour, baking powder, and salt.

2. Stir in the non-dairy milk, melted vegan butter, and vanilla extract until the batter is just combined. Don’t worry if there are a few lumps of flour left—overmixing makes pancakes flat and chewy.

3. Heat a non-stick pan to medium heat. For crispy edges, melt a teaspoon of vegan butter in the pan.

4. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on top and the bottom is golden brown (around 3-4 minutes). Flip and cook for another 1-2 minutes until both sides are golden.

Personal Touches for the Perfect Pancake

When I make these, I always add a little something extra to the batter. Sometimes it’s a sprinkle of cinnamon, other times it’s fresh blueberries or chocolate chips—depending on my mood. Once, I added a bit of almond extract, and let me tell you, it was a game changer!

One tip I’ve learned: If you like your pancakes with crispy edges like me, don’t skip the extra vegan butter in the pan. It gives that golden, buttery crunch around the sides that makes the pancakes even more irresistible.

Common Questions About Vegan Pancakes

Can I add fruits or chocolate chips?

Absolutely! Throw in some fresh berries or chocolate chips right into the batter. Fresh fruits work best, but if you only have frozen, just thaw and drain them first.

Can I freeze these pancakes?

Yes! I often double the batch and freeze any extras. Just pop them in a zip-lock bag, and they’ll last up to 2 months. When I want one, I reheat it in the toaster, and it tastes just as good as fresh.

How can I make these oil-free?

You can skip the vegan butter and replace it with extra non-dairy milk. They’ll still be fluffy, but just a bit less crispy around the edges.

Top Tips for Perfect Pancakes

• Use a good non-stick skillet. It’s a game changer when it comes to making pancakes.
• If your batter is too thick, add a little more non-dairy milk—a tablespoon or two will make it pourable.
• Flip the pancakes only once. Wait until the bubbles on top pop and the edges are set. Flip, cook until golden brown, and resist the urge to press down with your spatula (this keeps them fluffy!).
• If you like extra flavor, try adding spices like cinnamon or nutmeg to the batter. Or mix in a little citrus zest for a bright, refreshing twist.

These pancakes have become a weekend staple in my house, and I hope they will for you too. Whether you’re enjoying them plain or loaded with toppings, they’re sure to become your new go-to breakfast treat. Enjoy!

Elaria Jackson

Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.