Good news! Vegans can indeed eat pancakes.
Sorry, let me rephrase that: those who are dairy free or vegan can now enjoy the fluffiest pancakes ever thanks to this recipe. I’m SO excited to finally share this one with you because I’ve been making these vegan 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.
I actually couldn’t believe how delicious they were either, and noticablely more fluffy than the regular version.
What ingredients do you need to make vegan pancakes?
Flour: I like to use regular all purpose flour, but you can also use whole wheat pastry flour or 1:1 gluten free baking mix. This is the gluten free flour blend I recommend. Please know that I have not tested this recipe with gluten free flour.
Baking powder + salt: two essentials to any pancake recipe out there.
Flaxseed Meal: this helps to bind the recipe together like an egg would in regular pancakes! Plus flaxseed meal is highly nutritious.
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. Do not skip this!
Coconut Sugar: These 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.
Coconut oil or vegan butter: another essential thing in these vegan pancakes is the additional of a little healthy fat to help flavor and create a nice texture. You can use either coconut oil, vegan butter or another neutral oil such as grapeseed oil, walnut oil, etc. I do not recommend olive oil because it overpowers the flavor of the pancakes.
Vanilla & almond extract: I LOVE using both vanilla and almond extract because of how it adds a nice flavor and sweetness to the pancakes. Try it!
Dairy free milk: any kind of dairy free milk will work here including almond milk, coconut milk, oat milk, soy milk, etc.
What can I add to vegan pancakes?
The best part about this recipe is that you can add it 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 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.
More pancake recipes you might like:
If you make this recipe, 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 Pancakes
- 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)
- 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
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 coconut 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 pancakes total.
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.
*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.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats