One thing that I adore is pancakes. I’ve been a pancake fan since I was a little kid. Vegan pancakes really don’t taste any different than regular pancakes, and these are seriously the fluffiest pancakes I’ve ever made. Even out of non-vegan pancakes, these are probably my favorite! The first time I made them, they got so thick and fluffy, I almost thought I did something wrong. So I am really excited to share this recipe post for my best fluffy vegan pancakes!

vegan fluffy pancakes stack

I have tried to make all sorts of healthy pancakes, including oatmeal pancakes, oat flour pancakes, sweet potato pancakes, and many others, but these simple whole wheat flour vegan pancakes are simple, and probably my absolute favorite. I would highly recommend if you are looking for a traditional, delicious, simple recipe to try these.

What you’ll love about these fluffy vegan pancakes?

  1. They are SO fluffy. Thickest pancakes I’ve ever made. Even including those made with eggs and butter.
  2. Delicious. They are so light and delicious. My go-to recipe for pancakes.
  3. Vegan. The look and taste may not give it away, but they are vegan. 
  4. Easily customized. Omit the cinnamon for a plain flavor, add chocolate chips to have chocolate chip pancakes. The world is your canvas.
vegan best fluffy pancakes

How to make these fluffy vegan pancakes?

  1. Mix the flaxseed and warm water together. Set aside for 5 minutes.
  2. In a mixing bowl, add all the wet ingredients, including the flax egg.
  3. Then add the baking powder, baking soda, cinnamon, salt, and flour. This recipe can be made gluten-free with a 1:1 substitution with Bob’s Red Mill Gluten Free All Purpose Baking Flour. Whisk this together and make sure there are no clumps.
  4. Heat a small skillet or griddle over medium heat. 
  5. Pour 1/4 cup of batter into a circle and flatten it down some if it doesn’t spread by itself.
  6. Allow it to cook until it starts to get some bubbles forming in the batter. Then flip it with a spatula. This takes about 2 minutes.
  7. Repeat for the bottom. 
  8. Repeat this for all the batter. It will make about 6 pancakes. They are best served fresh, but can also be stored in the fridge for up to 3 days and reheated (microwave, toaster, or even in a pan on the stove).
  9. Make the peanut butter maple spread if you want to use it to top them. It’s a mixture of creamy peanut butter and maple syrup. New dimension on pancake toppings! Otherwise, other topping ideas include coconut whip with fresh fruit, maple syrup, nuts, melted chocolate, or anything else you may like!

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easy vegan fluffy pancakes

Fluffy Vegan Pancakes

These fluffy vegan pancakes are delicious and easy to make with pantry staple ingredients.
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 6 pancakes
Calories 150 kcal

Ingredients
  

  • 1 cup whole wheat flour sub Bob's red mill gluten free all purpose flour for gluten-free
  • 1.5 tbsp maple syrup
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp distilled white vinegar
  • 2 tbsp applesauce
  • 1 tsp vanilla extract
  • ½ tbsp flaxseed
  • 1.25 tbsp water
  • 1 tbsp oil
  • pinch salt
  • ¾ cup plant-based milk
  • 1 tsp cinnamon

Maple Peanut Butter Spread

  • 2 tbsp maple syrup
  • 1 tbsp peanut butter

Instructions
 

  • Mix together. the flaxseed and water. Let it sit aside for 5 minutes.
  • Mix remaining wet ingredients together in a mixing bowl and then add the flax egg mixture.
  • Stir in baking soda and baking powder. Then add flour and salt. Finally the cinnamon.
  • Heat a small skillet or griddle over medium heat.
  • Scoop about 1/4 cup of batter in the pan and form it into a circle. Cook until you start to see small bubbles form. Then flip with a spatula and repeat (about 2 minutes per side).
  • Repeat until all batter is used.

Peanut Butter Maple Spread

  • Mix together peanut butter and maple syrup. Spread over top of pancakes for topping.
  • Serve warm with maple syrup or maple peanut spread, fruit, chocolate chips, or nuts as topping.

Notes

These can be made gluten-free with a 1:1 substitution of Bob’s Red Mill gluten free all purpose baking flour

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 227mgPotassium: 123mgFiber: 3gSugar: 8gCalcium: 109mgIron: 1mg
Keyword fluffy pancakes, fluffy vegan pancakes, vegan pacakes
Tried this recipe?Let us know how it was!

Did you try this recipe? I’d love to know what you thought of it in the comments below! Thanks for reading. 🙂

-Cassie

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