Fluffy Vegan Pancake Recipe | Ambitious Kitchen (2024)

Good news! Vegans can indeed eat pancakes.

Sorry, let me rephrase that: those who are dairy free or vegan can now enjoy the fluffiest vegan pancakes ever thanks to this recipe. I’m SO excited to finally share this one with you because I’ve been making these vegan flaxseed pancakes every weekend for the last month!

Now I don’t want to toot my own horn, but I served these to my husband and he said they were the BEST pancakes I’ve ever made. Even my son loves them.

I actually couldn’t believe how delicious they were either, and noticeably more fluffy than the regular version.

Everything you need to make vegan pancakes

These easy vegan pancakes use simple ingredients and are perfect for customizing with all of your favorite add-ins and toppings. Here’s what you’ll need to make them:

Flour: I like to use regular all purpose flour, but you can also use whole wheat pastry flour or a gluten-free all-purpose flour as well. I recommend whole wheat pastry flour over whole wheat flour to keep these vegan pancakes light!
Baking powder + salt: two essentials to any pancake recipe out there. Remember to use baking powder and not baking soda so that your pancakes fluff up perfectly.
Flaxseed meal: this helps to bind the recipe together like an egg would in regular pancakes! Plus flaxseed meal is highly nutritious. Trust me, these flax egg pancakes turn out just as fluffy and delicious.
Apple cider vinegar: this is what helps to keep the pancakes fluffy, as the apple cider vinegar will react with the baking powder in this recipe to create additional fluff!
Coconut sugar: these vegan pancakes just need a little bit of sweetness and one tablespoon of coconut sugar will do the trick. I prefer coconut sugar over regular sugar because it’s an unrefined sweetener, but any sugar will work.
Coconut oil or vegan butter: another essential thing in these vegan pancakes is the addition of a little healthy fat to help flavor and create a nice texture. You can use either melted coconut oil, vegan butter or another neutral oil such as avocado oil, grapeseed oil, walnut oil, etc.
Vanilla & almond extract: I LOVE using both vanilla and almond extract because of how they add a nice flavor and sweetness to the pancakes. Try it! The almond extract is seriously incredible.
Dairy free milk: any kind of dairy free milk will work here including almond milk, coconut milk, oat milk, soy milk, etc.

Can I make these vegan pancakes gluten free?

You could try using a 1:1 gluten free baking mix or flour blend like this one, but please note that I have not tested these pancakes this way. Here are some gluten free pancake alternatives:

Use almond flour in The Best Almond Flour Pancakes
Use coconut flour in my Fluffy Coconut Flour Pancakes
Use oats in theseHealthy Banana Oatmeal Pancakes

What can I add to vegan pancakes?

The best part about this vegan pancake recipe is that you can add whatever you like: blueberries, vegan chocolate chips, orange zest, nuts, etc. You do you! Personally, I love wild blueberries and always have a bag in my freezer for smoothies and pancakes.

Feel free to top these fluffy pancakes with pure maple syrup, a spoonful of peanut butter and extra blueberries or bananas. They’re my new favorite thing to make for weekend brunch.

How to make easy vegan pancakes

Whisk the dry. In a bowl whisk together the flour, baking powder and salt.
Mix the wet. In a separate bowl mix together the flaxseed meal, apple cider vinegar, sugar, coconut oil and vanilla & almond extracts. Slow whisk in the milk last.
Make your batter. Add the wet and dry ingredients together and mix until just combined.
Pour & flip. Lastly, make the vegan pancakes on your pan or griddle as you normally would, adding any mix-ins to each pancake if you’d like. Be sure to check out all of my for making the best pancakes!

Tips for making the best vegan pancakes

If you want thinner pancakes, feel free to add a tablespoon more of milk.
Be sure not to over mix the batter as the pancakes could become gummy.
Feel free to grease your griddle with olive oil, but I do not recommend using olive oil in the pancake batter because it may overpower the flavor of the pancakes.
Cook your pancakes over medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, simply reduce the temp to medium-low so that they don’t burn. Reminder to get my tips & tricks (plus a video) here!

Make the pancakes ahead of time

You can actually make these healthy vegan pancakes ahead of time and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.

Freezer-friendly vegan pancakes

If you want to make these fluffy vegan pancakes ahead of time and serve them at a later date, you can!

More pancake recipes you might like

Fluffy Yogurt Pancakes (high protein, gluten free)
Lemon Blueberry Quinoa Pancakes
Chai-Spiced Sweet Potato Pancakes
Healthy Apple Pancakes (made right in the blender!)
Whole Wheat Banana Bread Pancakes

Get all of my pancake recipes here!

If you make these delicious, fluffy vegan pancakes, please leave a comment and rate the recipe below letting us know how you liked it! You can also post a photo and tag #ambitiouskitchen on Instagram so I can see your creations. xo!

Fluffy Vegan Pancake Recipe | Ambitious Kitchen (6)

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Fluffy Vegan Pancakes

4.96 from 42 votes

Ingredients

For the dry ingredients:
1 cup all purpose flour*
1 tablespoon baking powder
¼ teaspoon salt
For the wet ingredients:
1 tablespoon flaxseed meal
1 teaspoon apple cider vinegar
1 tablespoon coconut sugar (or regular sugar)
2 tablespoons melted and cooled coconut oil (or sub melted vegan butter or a neutral oil)
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 cup + 1 tablespoon non-dairy milk (I like to use unsweetened vanilla almond milk)
Optional mix-ins:
¾ cup fresh or frozen blueberries (if using frozen, toss berries with 1 tablespoon flour first)
⅓ cup mini chocolate chips, dairy free if desired
For greasing the skillet
Coconut oil or vegan butter, for greasing the griddle/skillet

Instructions

In a large bowl, whisk together the flour, baking powder and salt. Set aside.
In a separate large bowl, mix together the flaxseed meal, apple cider vinegar, sugar, melted coconut oil, vanilla and almond extract until it comes together. Slowly whisk in the almond milk.
Add the dry ingredients to the wet ingredients and mix until a batter forms; it doesn’t need to be perfectly smooth. Stir in any mix-ins you are using, if you are using any. If you want the batter to be thinner, add in another tablespoon of almond milk. Do not overmix.
Lightly coat a griddle with oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn.
Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 large pancakes total.

Recipe Notes

Flour alternatives: you can also use whole wheat pastry flour or 1:1 gluten free all purpose flour (I have not tested with GF flour though); you may need to add a splash more milk if you use either of these.

If you want thinner pancakes, feel free to add a tablespoon more milk.

*Oil alternatives: if you don’t like coconut oil or don’t have it, melted vegan butter, walnut oil, hazelnut oil or grapeseed oil will work. I’ve found that olive oil overwhelms the flavor of these pancakes so I would not recommend it.

To freeze & reheat: place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes. Then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

Nutrition

Serving: 2pancakesCalories: 267calCarbohydrates: 36.1gProtein: 4.9gFat: 11gSaturated Fat: 8.8gFiber: 2.3gSugar: 4.5g

Recipe by: Monique Volz // Ambitious Kitchen | Photography byEat Love Eats≠