Fluffy Vegan Pancakes DO exist!! These Vegan Blueberry Pancakes are egg-free and dairy-free, yet light, tender, and incredibly fluffy!
The Best Vegan Pancake Recipe
This recipe for vegan pancakes comes together with minimal effort and the results are phenomenal. The pancakes are light, fluffy, and tender--everything a good pancake should be. Studded with fresh blueberries, these Vegan Blueberry Pancakes are breakfast EVERYONE loves!
Secrets for Fluffy Vegan Pancakes
- Prepare a flax "egg." Many recipes for egg-free pancakes just add the ground flaxseed right into the pancake batter. However, by letting the flaxseed sit in the liquid, the flaxseed will form a thick substance that really helps these pancakes have the texture of traditional pancakes--and get super fluffy!!
- Sift the Flour: There is NOTHING worse than biting into a clump of baking powder. Avoid this disaster by sifting the dry ingredients. It removes any clumps and allows the flour to be a bit lighter, creating less dense pancakes.
- Add apple cider vinegar. The acidity from the vinegar reacts with the baking powder to keep the pancakes light and fluffy.
- Do NOT over mix batter—a few lumps are fine! Overmixing the batter will cause your pancakes to be dense.
- DO NOT push down on pancakes after flipping. This will cause the bubbles to pop and the pancakes to become flat and dense.
- Remove pancakes from the griddle and place on an oven-safe cooling rack on the baking sheet. Simply stacking pancakes on a plate after cooking will cause trap the heat in between the pancakes and make them soggy.
Notes on Ingredients
- Flour: Use whole white wheat, all-purpose, or gluten-free 1:1 flour blend in this recipe with great results.
- Non-Dairy Milk: I typically opt for unsweetened almond milk, but any non-dairy milk of your choice works in this recipe.
- Blueberries: Use fresh or frozen blueberries, or omit them altogether for delicious plain Vegan Pancakes.
- Oil: Use canola oil or melted coconut oil or non-dairy butter as the fat in these pancakes. I have used applesauce to keep these oil-free, and it works but the pancakes will not be quite as fluffy.
- Flaxseed: You will need to use ground flaxseed to replace the eggs traditionally used in pancakes.
How To Make Vegan Pancakes
- Mix the ground flaxseed with ¼ cup of the non-dairy milk and let sit while you prepare the dry ingredients.
- In a large mixing bowl, sift together flour with baking powder and salt.
- Mix in the frozen or fresh blueberries gently just to coat with the flour mixture--this helps the blueberries stay suspended in the pancakes versus sinking to the bottom.
- To the flax mixture, add the remaining almond milk, vinegar, maple syrup, and vanilla and mix until well combined.
- Pour the wet ingredients into dry ingredients and gently mix until the batter is just combined and the flour is fully moistened.
- Preheat a nonstick skillet or griddle over medium-high heat. Grease the pan with coconut oil or nonstick cooking spray.
- Drop the pancake batter onto the heated skillet by ¼ cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of the pancake. Flip and cook for an additional 2-3 minutes, or until the bottom is browned.
- Remove the pancakes from the griddle and place them on to a baking sheet lined with an oven safe cooling rack. This will keep the bottom of the pancakes from getting soggy as you finish cooking the remaining pancakes.
- Serve Vegan Blueberry Pancakes with maple syrup or with nut butter and sliced bananas and fresh berries.
How to Keep Pancakes Warm
To keep these vegan pancakes warm from the start to the finish of cooking, preheat your oven to 200-degrees F and place a baking sheet lined with a rack into the oven. As you remove the cooked pancakes from the pan, add them to the baking sheet in the oven. The low heat of the oven will keep the pancakes warm while preventing them from drying out and the rack will help the air to circulate evenly around the pancakes.
Storing Leftover Pancakes
Leftover vegan pancakes can be stored in the refrigerator for 4-5 days or frozen for up to 3 months.
To store pancakes in the refrigerator, cool to room temperature. Place pancakes in layers between wax paper and place them in an airtight container or bag. The wax paper will help keep the pancakes from sticking together. Store in the refrigerator for up to 5 days and reheat as desired.
To freeze pancakes, place the cooled pancakes onto a sheet pan lined with wax or parchment paper. Place into the freezer and freeze until pancakes are frozen solid, about 30 minutes. Place the pancakes into a freezer-safe bag or container and store them in the freezer for 3 months. Reheat as desired.
More Healthy Vegan Breakfast Recipes
If you tried this recipe for Vegan Pancakes, I would love for you to leave a comment or a review below.
- 1 cup vanilla unsweetened almond milk divided;
- 1 tablespoon ground flaxseed
- 1 cup whole white wheat flour or all purpose
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup fresh or frozen blueberries
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil or canola oil plus more for skillet
- 1 teaspoon vanilla extract
- In a small mixing bowl, whisk together flaxseed with ¼ cup almond milk. Set to the side.
- In a large mixing bowl, sift together the flour with the baking powder and salt. Add in blueberries and toss to coat blueberries with flour.
- To flaxseed mixture, add in remaining almond milk, vinegar, melted coconut oil, maple syrup, and vanilla extract. Whisk well.
- Add the wet ingredients to flour mixture and gently mix until just combined.
- Preheat a nonstick skillet or griddle over medium-high heat. Grease pan with coconut oil.
- Drop pancake batter onto heated skillet by ¼ cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of pancake. Flip and cook for an additional 2-3 minutes, or until bottom is browned.
- Remove pancakes from pan and place onto a baking sheet lined with an oven safe rack. This prevents condensation from forming on the pancakes. Store in a 200 degree Farenheit oven until ready to serve to keep the pancakes warm.
- In place of almond milk, you can use any non-dairy milk you like such as soy milk or coconut milk.
- Feel free to use an all-purpose gluten-free flour blend in place of the flour to make these vegan gluten-free pancakes.
- Use canola oil or melted coconut oil or non-dairy butter as the fat in these pancakes. I have used applesauce to keep these oil-free, and it works but the pancakes will not be quite as fluffy.
- Pancakes can be stored in an airtight container in the fridge for 4-5 days or frozen for up to 3 months.