Fluffy Vegan Pancakes
The best vegan pancake recipe on the internet! These fluffy vegan pancakes are easy to make, can be made thick or thinner, and are perfect for adding your favorite mix-ins and toppings. They'll truly be a new family favorite!
Servings 3 servings
Calories 267cal
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.
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: 2pancakes | Calories: 267cal | Carbohydrates: 36.1g | Protein: 4.9g | Fat: 11g | Saturated Fat: 8.8g | Fiber: 2.3g | Sugar: 4.5g