Wallflower Kitchen

Vegan Recipes

The Fluffiest Vegan Pancakes

The Fluffiest Vegan PancakesThe most light, fluffy and delicious vegan pancakes I’ve ever tasted. No bananas or hard to find ingredients. Just classic Scotch or American style pancakes filled with fluffy goodness. 

The Fluffiest Vegan Pancakes

The Fluffiest Vegan PancakesThese pancakes… Seriously. SERIOUSLY good. (Seriously.)

I actually based the recipe off one of my cupcake recipes as I was curious to see how an ordinary cake batter would work for pancakes. Turns out it’s the way to go. No need for bananas, applesauce or anything else.

These are inspired by American-style pancakes but also remind me of Scotch pancakes that I used to eat as a child, with jam. It definitely brought back a nostalgic taste and I cannot wait to make these again soon with a dollop of raspberry jam.

And of course you can play around with  this recipe, here we’ve added orange zest, cinnamon, cardamom and topped them with figs and date syrup. The combination was divine but I first tested these just plain and simple and they were delicious in their own right. So feel free to mix it up however you like.

The Fluffiest Vegan Pancakes

Yield: 6

The Fluffiest Vegan Pancakes

The Fluffiest Vegan Pancakes

Light, fluffy and delicious pancakes that are 100% vegan.

Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes

Ingredients

  • 90g (3/4 cup) plain flour
  • 1 tbsp arrowroot powder or cornstarch
  • 1 1/2 tsp baking powder
  • 3 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 120ml (1/2 cup) dairy-free milk
  • 2 tbsp vegetable oil

To serve

  • maple syrup
  • Fresh fruit, we used figs

Instructions

  1. Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
  2. Mix the dry ingredients together in a large bowl.
  3. Stir in the wet ingredients until well combined and the texture is runny but thick.
  4. Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (or when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds.
  5. Repeat with the rest of the batter.
  6. Serve and enjoy!

Notes

*You can also use gluten-free plain flour. I tested the recipe with Dove's Farm Gluten-free mix and they tasted great. However, they are slightly paler in colour and didn't rise quite as well. Still delicious though!

© Aimee
The Fluffiest Vegan Pancakes

And a bonus shot! I loved the vibrancy of these fresh figs.

The Fluffiest Vegan Pancakes

Reader Interactions

Comments

All commentsReviewsQuestions

  3. Harry says

    Just making these for valentine's breakfast! The cooking time seems off to me; I went by the instructions for the first couple of pancakes and couldn't flip them without them falling apart. They ended up thin, stodgy messes. I left the next one in much longer as an experiment and it worked much better! 3 mins per side in my thick, heavy pan was the magic number for fluffy, browned pancakes. I think other people who say they didn't rise properly may have had the same issue!
    Reply

  5. Alena says

    Hello Aimee, today I made pancakes for breakfast and they turned out delicious, beautiful and super fluffy !! All the family loved them and I am really happy that I could find the perfect pancakes receipt. Would love to post a photo but my phone wouldn’t let me... Thank you and have a beautiful weekend Kisses from Spain
    Reply

  6. Zoe says

    Not sure what I did wrong but my pancakes were soo stodgy in the middle, even with cooking them for a bit longer? I added lemon and poppy seed as suggested in your other recipe. Should I have added more bp because of the lemon? :)
    Reply

    • Aimee says

      Hi Zoe, did you try cooking them at a slightly lower heat and for longer? If they're not fluffing up in the middle it's usually that they're cooking too quickly on the outside before they have a chance to rise. I'm not sure adding the lemon and poppy seeds is the problem, unless you added LOADS of poppy seeds! If you can get hold of vegan yoghurt, try my other recipe which is a bit different.
      Reply

  7. Morgan says

    Made these a few times now and great recipe, have subbed 50% rye and reduced the baking p by half a T. Also never have apple cider so have used chinese white white vinegar and white wine vinegar both worked fine......plus slathered with melted Biscoff spread you can't really tell ;)
    Reply

  9. Vwij says

    This recipe is fantastic. I added a little salt and vanilla and they came out amazingly - nicer than any of the non vegan pancakes I used to make. They came out likeperfect melty buttery american pancakes - people could hardlg believe they were vegan. I found the recipe made about 5 small pancakes (which my partner ate all to himself) so i would advise doubling up if you’re making for a few people. Great recipe, thank you
    Reply

      • Susan H says

        My pancakes were still doughy and uncooked after many minutes on each side. Mixture was very glue-y. No bubbles ever appeared like pancakes of old. I checked and rechecked to be sure I got recipe right. Baking powder is new. I want those fluffy pancakes! Any suggestions.
        Reply

  13. Luiza Fialho says

    Made this recipe for the 1st time and loved it! See if these tips work for you: 1 Do not overmix the batter. In fact, you should have lumps! 2 Batter should rest for 5 minutes before cooking. 3 Spread the batter a little in the pan so these don't turn out too small. 4 Pancakes always prefer low heat and thick base/bottom pans. 5 How about a pinch of salt for a little more taste? - haven't tried, but will do. Hope it helps!
    Reply

  14. Keegs says

    I chose this recipe based off the glowing reviews, but I was admittedly skeptical while I was making these; I'm a vegan who works in a bakery that does all sorts of cakes and the like and I found the ratios in the recipe to be a bit off. I did everything by weight, even the almond milk to ensure I did everything according to the recipe as I was making brunch for a group of friends and didn't want to mess with the recipe as it was my first time making it and was making a double batch. Additionally, I am very familiar with the apple cider vinegar trick for leavening and was cautious to not over-mix. However, for all my caution and experience, these pancakes turned out a bit on the thin side, they also looked significantly smaller than pictured. Not a huge deal; sometimes the heat is wrong, too humid in the kitchen, whatever. The flavor, despite adding in cinnamon, nutmeg, ginger, and cardamom, sea salt, as well as vanilla, they tasted kind of bland. There's a slight acidity to the pancake I'm not in love with. making 12 servings (a double batch) according to converter provided on the website actually makes only 9 quarter cups worth of batter, which was not ideal given I had expected 12 pancakes for my guests, but overall a decent pancake. Not likely to make them again, but I did enjoy them, and they still did the job!
    Reply

  16. James Galea says

    I love pancake but never tried his recipe. Looks delicious, I am certainly trying this on weekend. Thanks for sharing.
    Reply

  17. Holly says

    I have recently tried countless vegan pancake recipes because my son has an egg allergy. They all turn out gooey or gummy. These actually turned out to have a great texture on the inside! Since I'm making these for my baby, do you think I can sub the maple syrup with banana? Maybe use a bit less oil to accommodate? Thanks!
    Reply

  19. Meike says

    These are the most beautiful pancakes I've ever seen! And they taste delicious as well :) I served them with strawberry jam, sliced banana, maple syrup and a sprinkle of grated coconut. I think it might be of use to mention the importance of waiting and not touching the pancake until big bubbles appear before flipping.
    Reply

    • Aimee says

      Hi Meike, so glad you enjoyed them! Thank you for your lovely comment and for mentioning the note about the bubbles in the batter too - I've edited the recipe to include that because you're right, it's an important point :-)
      Reply

  20. Claire Doubleday says

    Mine did not look so beautiful and didn’t rise quite as much.. but really yummy! And at last didn’t taste only of baking powder!!!
    Reply

  21. Sintija from Restart the show blog says

    Thank you for sharing this recipe! I had started to hate vegan pancake recipe variations because they never turned out good, and all you could make is a tiny pancake to get it at least somewhat heated throughout fully. I decided to get rid of the various flaxmeal and other trendy flour recipes and give the good old regular flour a try. So I stumbled upon your recipe - and I'm happy I did! Made a classic pancake Sunday for me and my boyfriend using your recipe and they turned out wonderful! I'm so happy with the result that it certainly brought back the joy of making pancakes for me :)) Thanks!
    Reply

  23. Jemma says

    I just made these after looking through all the wonderful reviews- and was very sadly disappointed. I followed the recipe exactly and it resulted in bland, slightly acidic thin pancakes which only cooked through after about 10 minutes in the pan. Such a shame!
    Reply

  24. Shannon Poellmann says

    These were amazing! Since I doubled the recipe, I used spelt flour & white flour with cinnamon, arrow root and cornstarch. I did have to adjust because there wasn't enough maple syrup. So I subbed half amount of dark brown sugar. I also added some mashed bananas to the dough since it was already partially used. Blueberries cooked into the pancakes really stepped the taste up even more. Huge thumbs up. Thank you very much for sharing your recipe. These are the closest vegan pancakes we have made yet that come close to traditional pancakes and are absolutely fabulously tasty!
    Reply

  25. Cristina says

    I am SO HAPPY! I made these and they turned out the BEST vegan pancakes ever. I can’t even tell you how many promising “fluffy” recipes I’ve tried with NO success. This will be my to go recipe from now on. They are fluffy, soft and no gummy at all. THANK YOU! Oh and I also love that it doesn’t call for as much baking powder as every other recipe does. Yay!!
    Reply

  26. Jac says

    Q: I do love how simple this recipe is, but wondered if you had some ideas on increasing the nutritional value/protein? I know, pancakes can just be for fun...(we had them this morningbut if I can make them a bit healthier could cook more often! What’s the vegan option for upping protein while keeping fluffiness? Or should I just whip some vegan cream cheese on top and sprinkle walnuts? Thoughts welcome!
    Reply

    • Shannon Poellmann says

      Adding a plant based protein powder or finely grind up nuts to add to the dough, possibly even chia seeds. This recipe does not seem to be exremely rigid but somewhat flexible. If you do find ways to increase protein that works out well taste & texture wise, please share.
      Reply

    • Aimee says

      Hi Bianca - I've tried this before and it did result in a slightly blander batter but still worked OK. Let me know how it goes!
      Reply

  28. amira says

    Happy to say I've tried countless of pancake recipes, and this is THE ONE. Cannot tell you how many mornings have been ruined (frustrated) by pancakes going wrong. This made our morning a joyous and tasty one! thank you!!!
    Reply

  29. CC from Hong Kong says

    Thanks for sharing the recipe! Many bloggers said their vegan pancakes recipe are good, but turned out they are gummy awful pancakes. Your one is fluffy like you said. I am so touched I finally found one it works, and so grateful that you shared.
    Reply

  30. Ffion says

    Made these for my boyfriend this morning, They didn’t fluff up as much as I’d thought or like the picture but he said they tasted nice
    Reply

  31. Suz says

    These were absolutely lovely! I made them gluten free and they still turned out beautifully fluffy. (I added a little extra oat milk though, since gluten free flour often needs that.) Thanks! Saturday breakfast ftw!
    Reply

  33. G says

    I followed the recipe exactly but unfortunately these didn't turn out well for me- rather gummy and bland, and they didn't look anything like your photos. Perhaps it was the plant milk that I used. I'm sorry to say I probably won't be trying this recipe again.
    Reply

  37. Emily says

    BEST VEGAN PANCAKES JUST TRY IT OK. We really like these. Have made them three times since discovering them last week (other half is a bit of a pancake addict). Thanks!
    Reply

  38. Michelle says

    Best vegan pancakes I've tried so far. I didn't have cornstarch but I added ground chia seed, wheat germ, and ripe banana (and some water) to health it up a bit and they still turned out really well. So tasty! Thanks for the recipe! Going to try half whole wheat next time too.
    Reply

  39. Devasena says

    Hello!, Landed on your page by sheer chance... and I'm glad I did . Please, let know the substitute for 'maple syrup ' in the recipe. Thanking in advance. --- Dev.
    Reply

  40. Anne-Sophie Rayment says

    This looks amazing!!! Is there any chance that you can make these ahead of time and freeze them? Do they keep well? And if so how long?
    Reply

  41. Anon says

    Oh my god this is actually the best vegan pancake recipe! I made these for brunch for my non vegan family and they loved them! Served them with chocolate nicecream and frozen raspberries. I also added some ground flaxseed and ground roasted almonds into the batter and it gave them an amazing nutty flavour. Thank you so much I'll definitely be making these again! Sending good vibes your way :)
    Reply

  43. Larissa says

    These were the 3rd pancake recipe in 3 days that I tried and by far the best! So fluffy and cakey, amazing!!!! Thank you for this new staple :)
    Reply

  44. Ashley says

    Beautiful photography! I am going to try these with sprouted red winter wheat flour and serve with a bunch of fruit right now. My kitchen is full of pom seeds, citrus fruits, and berries! Can't wait to try. Hugs!
    Reply

    • Aimee says

      Oh sorry to hear that! Yes, unfortunately because apple cider vinegar reacts with the baking soda to give the batter that rise (without using eggs) but it will wear off after a few minutes so I would imagine that's why. Glad it was still delicious though :-)
      Reply

      • Anastasia says

        Thank you for the lovely recipe! It's delicious! I have a question though... You said that apple cider vinegar reacts with the baking soda. In the ingredients you only mention baking powder. My pancakes were not fluffy either and I didn't leave the batter sit. Could it be it? Thanks!
        Reply

  50. Sarra says

    This recipe is so great! I've started adding 1/4 of gluten free oats and 2 tbsp of unsweetened shredded coconut just to switch it up. So delicious. Thank you Aimee!
    Reply

  51. Bridget says

    Just tried these at home, they didn't look like your gorgeous pictures but they tasted lovely! Fist time I've had pancakes since I've turned into a fussy wheat free vegan! Haha! My 4 year old daughter prefers her egg and banana ones but I will be coming back to this for myself. Thank you, from London :) xx
    Reply

  52. Lise says

    *new to your blog!* Found your lovely slice of the pie through an exhaustive vegan pancake search! I tried about 10 (!) different vegan pancake recipes and YOURS is the winner! (Congrats!) Absolutely delicious, so fluffy, and a great balance of flavours. I've made them 3 times and each one has turned out flawless and delicious. Your recipe says serves 6 but I double the recipe to feed my husband and myself! Gorgeous blog, great recipe- will definitely return and recommend.
    Reply

  55. Mary says

    Food styling doesn’t come naturally to me either, but they say practice makes perfect. I love the shot of that gorgeously thick syrup drizzled over these beautiful fluffy pancakes. It’s hard to believe they are vegan.
    Reply

  57. Cate says

    Oh my gosh these were delicious! My whole family enjoyed them!! I've tagged you on my Instagram photo of them. Thanks for the spice inspiration. X
    Reply

  58. Kate - gluten free alchemist says

    Your photos are always fab Aimee..... beautiful light and colours and food that looks tempting and delicious! These pancakes are no exception. They are hugely fluffy! So good that you could collaborate with someone else. I have only ever met a couple of other bloggers, let alone manage to work with anyone.... sounds fun! x
    Reply

    • Aimee says

      Thank you, Kate! I'm lucky to have met some amazing bloggers along the way and am trying to collab with them as much as possible! Makes it so much more fun :-)
      Reply

  61. Emily says

    I made these earlier for brunch. They were some of the best pancakes I've ever made myself! Such an awesome recipe, I will definitely be making them again!
    Reply

  63. Natalie | Feasting on Fruit says

    Cupcake recipe turned pancakes, that's genius! I can see why they are so amazingly fluffy! These photos are very inspiring--major goals. I usually go minimalist too just because it's easier and cheaper, but arranging a set like this does look really fun :)
    Reply

    • Aimee says

      Absolutely, I just don't have the time, space or props to do these beautiful layouts very often but it's a lot more fun and I always love the results. I'm definitely going to try and make an effort to do more styling in the future :-)
      Reply

  67. Kimberly/TheLittlePlantation says

    Ohhh Aimee, I love your take on the day. And you're right, the recipe was SERIOUSLY delicious. Thank you so, so much for your kind words here and for making your way up to my humble abode. Hope to catch up with you soon. Massive hug Kimberly
    Reply

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