Easy Homemade Fluffy Vegan Pancakes from Scratch

Easy fluffy vegan pancakes from scratch. A simple and quick recipe for plain vegan pancakes, easy to modify and customise using chopped fruits or chocolate chips!

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It seems to me that the short time at the beginning of the month when we have spare cash is over within 24 hours, a bit like the summer equinox. A fleeting, beautiful time where frivolity and reckless spending is encouraged. And then it’s back to paying with cheques and eating dried pulses and pasta.

Sometimes though, it’s not just the end of the month that makes me more inventive than usual. Sometimes I forget to take that evening’s meat out of the freezer. And when you want dinner in a hurry, nothing takes longer to defrost than a concrete hard block of veggie lasagne. And when you're at the point where you're blowtorching your food to try and defrost it, you know you probably need pancakes!

Actually I had been craving pancakes, so this was as good excuse as any to make them and I certainly cannot wait until next Pancake Day which is sometime in February 2022.

I managed to utilise some leftover ingredient: an opened pot of Alpro Yogurt with a teaspoon taken out of it (don’t ask me the reasoning behind that), and a couple of rashers of vegan bacon.

How do you make the fluffiest vegan pancakes?

It's easy! Simply replace the egg element with a flaxseed egg, and the buttermilk or yogurt with a dairy-free substitute! That's all there is to it!

But aren't pancakes just for breakfast?

Pancakes for supper: they're not really a starter nor a dessert but remember I was craving them, hence this simple and quick recipe. This should be a no-brainer of a dish. It is a simple ‘stir and drop in hot oil’ meal, but somehow in my frantic rush to make myself pancakes, I screwed up, although not to the detriment of the dish. I almost forgot my flax eggs that I had diligently whisked up and were sitting doing their thing whilst I prepped everything else! So, as I’m just about to ladle in a spoonful of batter onto my frying pan, I spy my little dish of flax egg sitting there, untouched! That was definitely good timing. I dumped the ladleful of mixture back into the bowl and gently stirred the flax egg into my batter.

Worry not though, once the whole lot was combined and cooked, the pancakes were actually really very delicious and fluffy.

Ways to personalise your pancakes!

• Try adding fresh fruit: diced apple, banana, chopped strawberries or blueberries or even peaches to your batter
• Add vegan chocolate chips to your batter.
• Try half whole wheat flour and half white flour for a healthier, nuttier pancake. Other flours also give a great taste and texture, try Buckwheat or oat flour.
• Add a dash of vanilla, a teaspoon of cinnamon, some ginger powder, or all three!
• Try ½ can Pumpkin to replace ½ cup of yogurt, mixed with some pumpkin pie spices for a seasonal twist!
• Make your pancakes festive! Add a little red or green food colouring at Christmas time, or pastels at easter to get in the seasonal vibe! You can even add sprinkles to the batter!
• My favourite way to serve pancakes though is with pure maple syrup and some melted butter poured over them.

You can also make these pancakes gluten-free by simply replacing the flour with your favourite gluten-free mix. So here's how to make the easiest fluffiest vegan pancakes from scratch using simple ingredients.

Ingredients

• Plain or All purpose flour. You can replace this with gluten free flour too.
• Baking Powder, to help ensure a fluffy pancake
• Bicarbonate of Soda (Baking Soda)
• Pinch of salt
• Soy Milk, or you could use almond milk, coconut milk, oat milk, the plant milk of your choice.
• Vegan Yogurt, I like to use Alpro.
• Coconut Oil, or you can use unflavoured oil or melted vegan butter
• Vanilla Extract

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

Method

• Firstly, prepare your flax egg by whisking 1 tablespoon ground flaxseeds with 2 tablespoon cold water.
• In a large mixing bowl, sift in all your dry ingredients, the flour, baking powder, sea salt and bicarb. Whisk to make sure they're all combined.
• In a large jug, whisk together the milk, yogurt, flax egg, vanilla extract and coconut oil.
• Pour the wet ingredients into the dry ingredients and whisk until just combined.
• At this point you can cover and refrigerate to make pancakes the next day.
• Alternatively, let batter rest for 5 minutes. This allows the baking powder (the leavening agent) to activate and create light, airy, fluffy pancakes.
• In a large nonstick skillet nonstick griddle or frying pan, heat a little vegetable oil over medium heat.
• Using a ladle, spoon in portions of the pancake batter, leaving to cook on the first side until you start to see small bubbles appear on the surface and the batter looks like it's drying out.
• Carefully flip onto the second side and cook for another couple of minutes.
• Repeat until you have used up all the batter.
• You can store any leftover pancakes in an airtight container, or freeze them in a ziplock bag. Reheat them in a toaster oven.

More Vegan Breakfast Recipes!

• Click here for my easy, fluffy waffle recipe
• For a seasonal treat, how about my brown sugar pumpkin pancakes
• Click here for my easy peanut butter and banana pancakes
• How to make Gluten Free and Vegan Granola
• Blueberry and Lemon Pancakes with Chia Seeds
• Delicious savoury Vegan Potato Pancakes

📋 Recipe

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5 from 27 votes

Vegan Pancake Recipe

YIELD 8 pancakes

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

The fluffiest vegan pancakes!

Equipment

• Frying Pan

Ingredients

• 1 cup Plain Flour
• 1 Teaspoon Baking Powder
• ¼ Teaspoon Bicarbonate of Soda
• ¼ Teaspoon Salt
• ½ cup Soy Milk or plant based of your choice
• ¾ cup Yogurt plain, vegan
• 1 tablespoon Coconut Oil melted
• 1 flax seed egg (1 tablespoon ground flax whisked up with 3 tablespoon water)
• 1 teaspoon Vanilla Extract

Instructions

• In a large bowl, whisk together the dry ingredients.
• In a jug, whisk together the wet ingredients, including the egg replacer.
• Make a well in the middle of the dry ingredients and pour in the wet.
• Don't overstir, a few lumps are ok and will ensure a light, fluffy pancake.
• Heat a little knob of butter in a large frying pan or griddle.
• Drop a little bit of batter into the pan. If it sizzles, it is ready.
• Using a 1 cup measure, ladle a portion of the batter into the centre of the pan.
• Tilt pan as needed to form a uniform circle of batter.
• Wait until bubbles begin to form on the surface of the batter.
• Carefully and gently flip the pancake over.
• Do not press down on the pancake or try to move around in the pan.
• Lift an edge of the pancake after 45 seconds to check for browning.
• Remove from pan when both sides appear uniform.

RECIPE BY FreyaE

Nutrition

Serving: 30g | Calories: 93kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 178mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

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