The Best Fluffy Vegan Pancakes

Breakfast, Vegan

The BEST, Fluffy Vegan Pancakes!

Vegan pancakes have been on my radar for AGES and I finally got around to perfecting the fluffiest, BEST vegan pancakes ever (in my humble opinion;)!

Pancakes are a real thing in our family.  Our kids request them every weekend, and it’s a bit of a point of pride for Charlie when he has friends sleep over (like this weekend): I find it adorable how proud he is of our pancakes.  He has a solid track record of converting non-pancake lovers to fans with one bite of our pancakes… do I see a future job in sales?

Our pancake obsession all started with my original Angel Cake recipe that has been on the blog since the beginning.  A lot of people don’t like pancakes because they’ve been eating the kind out of a box all their life. And I have to say, you haven’t lived until you have a HOMEMADE pancake… and they are SO easy to make!

Many of you are leaning into plant-based eating and looking for more options to fuel this lifestyle; if this describes you and you’ve been looking for the perfect pancake recipe look no further!  Or perhaps you’ve simply run out of eggs and would give your right arm to not have to climb into a cold car to go to the store on a Sunday morning to get eggs (I’ve been there); in which case, this recipe will also be a lifesaver!

The BEST fluffy vegan pancakes made with whole wheat flour and piled high with fresh berries.

The BEST, Fluffy Vegan Pancakes!

I played around with an endless combination of ingredients to finally come up with this ridiculously fluffy pancake recipe that includes whole grain flour without any eggs or dairy.  You can play around with the types of flour if you choose (next on my list is doing a killer gluten free version); you can use all whole-wheat flour or none – the texture will change but the pancake should remain light and fluffy as ever!

To be completely honest, I feel that this recipe rivals my original Angel Cake recipe, which feels like a bold statement.  I would LOVE to hear from you if you make these (especially if you’ve made my original Angel Cakes).

If you’re looking for other good weekend cooking today, try my Lunchbox Cookies for something healthy and wholesome (vegan and gluten free) to sneak into the kids’ lunches, a cozy pot of Curry Coconut Squash Soup or perhaps prep some Peanut Butter & Jam Chia Puddings for the busy week ahead for a grab-and-go breakfast or snack!

Happy Weekend!

xx

Tori

Fluffy Vegan Pancakes

This pancake recipe rivals any buttermilk pancake around (even my famous Angel Cakes!) and is the perfect recipe to wow your weekend crowd.  Drizzle with maple syrup and watch them disappear!  

Course Breakfast
Cuisine American
Keyword pancake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pancakes

Ingredients

  • 2 cups unsweetened almond milk
  • 2 tablespoons white distilled vinegar
  • 1/4 cup melted vegan butter
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • neutral oil for cooking (avocado or canola oil)
  • maple syrup, for serving

Instructions

  1. Combine the almond milk and vinegar in a liquid measuring cup or small bowl and stir.  Let it sit for 10 minutes.

  2. Meanwhile, in a large bowl whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.

  3. Stir the melted vegan butter and vanilla into the almond milk mixture.  Add the liquid ingredients to the dry ingredients and gently whisk together until they are just combined.

  4. Heat 2 teaspoons of oil (avocado or another neutral oil) a medium heavy-bottomed skillet over medium low heat.  Scoop 1/3-1/2 cup of batter into the pan and cook until bubbles appear and the bottom is golden brown, about 3-4 minutes.  Flip and cook the other side until golden brown.  Repeat with the remaining pancakes and serve immediately.

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40 Comments on “The Best Fluffy Vegan Pancakes”

  1. Andrea

    Good morning! Excited to try these? Do you think it would work with gluten free all purpose flour? I am celiac and my son can’t have dairy….
    Thanks!

  2. Melanie Gilbey

    So excited to try this recipe! I’ve been on the hunt for good vegan pancakes as my husband is allergic to eggs. However, he is also allergic to almonds. I’m wondering if I could sub the almond milk for regular milk??

  3. Amy Cummings


    The best Vegan Pancakes! Even passed the hubby test! Kids are going to be requesting these often!

  4. Jen


    I just made these dinner because I was so excited about the recipie and they were AMAZING! I’ve been nursing a baby with dairy, egg, soy and rice allergies and haven’t had real pancakes in 18 months. These were like a piece of heaven! Even my little dude approved and ate way more than usual! Mom win! I used all spelt flour and it worked great! Thank you so much!

  5. Luisa

    I’m excited to make these for my 22 year old twins who have been vegan for 2 years now! They will be impressed I’m sure w your recipe. Question, can I use the Becel vegan margarine?

  6. Karen Griffths

    I was making theese as an egg & nut free pancake, so I used cows milk and butter. .no whole wheat flour so I used oat bran, and they were awesome! Hopefully her family likes them as much as mine did! Thanks for the recipe Tori!🌻

  7. Amy

    Been looking for a fluffy vegan pancake recipe for ages and I can’t wait to try this! Do you think I could leave out the sugar? My kids like pancakes that are not sweet… weirdos….

  8. Erin

    Hi! These look so amazing 🙂 just wondering if you have any recommendations if you can’t eat baking powder or soda for digestive reasons (so annoying!) is there anything you can replace for that? I’ve gone without and it just doesn’t get that fluffy consistency!!

    Thanks 🙂
    Erin

    1. Tori Wesszer

      Hi Erin! Thanks for the note – that’s a tough one. I don’t know as these are what leavens the pancakes… if you made the non vegan version you could try beating the egg whites until they are stiff and folding them in?

  9. Mandy


    I was so excited for this recipe because my 2.5 year old daughter can’t eat dairy. The whole family loved them so much that we made them twice this week! Thank you so much!

  10. Julie Shannon


    I made these Sunday morning and my husband and I are in love! I used all whole wheat flour and actually had to add 1/4 cup of rice flour because I didn’t have quite enough whole wheat on hand….no problem! They were THE BEST vegan pancakes I have ever made or eaten! We have been plant based for years and pancakes in the past while tasty, are never fluffy or cook and flip as easily as these. Our new fave and we will be serving them for years to come; non-vegans would never know. Restaurant quality Tori! Bravo! 🙂

  11. Larissa


    Thank you! This makes incredible pancakes. I have made with a a few different combinations of flours: from sprouted grain flour, gluten free baking flour, combination oat/sprouted grain and then with coconut/almond flour and all have turned out great!
    Sometimes a slightly different texture with different floors but the taste is always delicious!

    Thank you thank you!

  12. Karin

    I tried to make these gluten free and they didn’t work well. The outside was crispy and browned up like normal but on the inside the texture was kinda gooey sticky. It just didn’t puff up and become light and airy. Any recommendations? I just swapped the flour amounts for gf with xanthum.

  13. Naz


    Wowza, thank you so much, I have been missing having a nice, fluffy pancake since becoming vegan, and let me tell you this blew me away, and to top it off, my non-vegan, picky eater kids ate and enjoyed. This is a great recipe.

  14. Allisha

    I can’t seem to find distilled vinegar anywhere, just plain white vinegar. Would this work? Any suggestions?

  15. Zara

    WOW!!!! Just made these for my kids. One is allergic to dairy, eggs, peanuts, tree nuts and sesame so it can be challenging to find really good safe recipes. These were INCREDIBLE! My only sub was rice milk instead of almond milk and it took me a few pancakes to get the temperature right. This is going into our regular Saturday morning breakfast rotation!!

  16. Ally


    So, SO incredible! I’ve made these multiple times now and they come out perfect every time. Amazingly fluffy with crisp edges! We are mostly HCLF vegans, so naturally I was feeling guilty on the vegan butter. This morning I subbed applesauce at a 1:1 ratio for the butter, and it worked wonderfully! We hardly noticed any difference at all and even felt lighter after munching on the entire batch! Thank you SO much for this heavenly vegan recipe (: Cheers!

  17. Kristin


    This recipe is so good! They turn out fluffy and delicious. I had to increase the heat quite a bit to get them to brown, but so good! Can’t tell they are vegan!

  18. Kelsey

    Hi there, I havent tried these pancakes yet but im very excited! Question, I dont have whole wheat flour… could I just use all purpose flour or?? And would I still use 2 1/4 cups of flour if using all all purpose flour?

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