The Best Vegan Pancakes

The Best Vegan Pancakes are a delightful twist on traditional pancakes. Made with flax meal, baking powder, and white flour, these pancakes are delicious and nutritious. The recipe calls for apple cider vinegar, which adds a tangy flavor to the batter, making it even more perfect.

Before making the batter, whisk together a flax meal and water to create an egg substitute. This creates a light and fluffy texture, just like regular pancakes. You can also add a splash of vanilla extract to enhance the flavor.

When cooking, the key is to spray the pan with a non-stick spray or use a well-seasoned cast iron pan. This will prevent the pancakes from sticking and allow them to cook evenly.

These vegan pancakes are not only fantastic for breakfast, but they can also be used as a base for other dishes. They\’re great for making waffles or even as a pastry crust for pies.

The Best Vegan Pancakes are also gluten-free, making them a healthy choice for those with dietary restrictions. They\’re packed with nutrition and have a lumpy texture that will satisfy your taste buds.

Next time you\’re in the mood for pancakes, try The Best Vegan Pancakes. You won’t be disappointed!

Tips for the best vegan pancakes

If you want to make the best vegan pancakes, you should follow a few simple tips. First and foremost, the key to making fluffy and light pancakes is to create the perfect batter. But how can you achieve this without using eggs or regular buttermilk? Don’t worry; we have some clever tricks up our sleeves!

Instead of eggs, you can use flax meal as a vegan alternative. Combine two tablespoons of flax meal with six tablespoons of water and let the mixture sit for a few minutes. It will become thick and gel-like, acting as a binder for your pancake batter. The flax meal adds a beautiful nutty flavor and also provides extra nutrition.

To replace regular buttermilk, you can make your own vegan “buttermilk” by adding vinegar to plant-based milk. Add one tablespoon of vinegar (apple cider or white vinegar will work well) to 1 cup of plant-based milk, and let it sit for a few minutes. The vinegar will curdle the milk slightly, giving it a tangy flavor that mimics traditional buttermilk.

When measuring out the flour for your pancake batter, be sure to use the “fluff, spoon, and level” method. This means that the flour should not be packed into the measuring cup, as this will result in dense pancakes. Instead, lightly spoon the flour into the cup, then level it off with a straight edge.

If you prefer fluffy pancakes, it\’s important not to overmix the batter. Overmixing can develop the gluten in the flour and make your pancakes tough. The batter should be lumpy, not smooth. A few small lumps of flour are okay and will disappear as the pancakes cook.

Consider adding a teaspoon of vanilla extract to your pancake batter for added flavor. The vanilla will enhance the taste, making your pancakes even more delicious. You can also incorporate fresh fruit into the batter for sweetness and moisture.

When cooking your pancakes, it\’s essential to use a non-stick cooking spray or a lightly greased pan to prevent them from sticking. Cook them over medium heat for 2-3 minutes on each side or until golden brown. Remember, the first pancake is usually a test pancake, so don’t worry if it doesn’t turn out perfect.

You can experiment with alternative flours such as whole wheat, spelled, or oat flour to make your pancakes even healthier. These flours have more fiber and nutrients compared to regular all-purpose flour.

So, follow these tips and tricks for the best vegan pancakes, and you\’ll have a delicious and nutritious breakfast in no time!


Pancake Batter:

– 2 cups all-purpose flour

– 2 tablespoons sugar

– 4 teaspoons baking powder

– 1/2 teaspoon salt

– 2 cups plant-based milk (such as almond milk or oat milk)

– 2 tablespoons vegetable oil

– 2 tablespoons ground flax meal mixed with five tablespoons water (flax “eggs”)

– 1 teaspoon vanilla extract

– Cooking spray for greasing the pan


– Fresh fruit (such as berries or sliced bananas)

– Maple syrup or agave nectar

– Vegan butter or margarine

Serving Suggestions:

– Vegan sausage or bacon on the side

– Sourdough toast

– Healthy smoothie or freshly squeezed juice

– Hot coffee or tea

Dry Ingredients Wet Ingredients
– 2 cups all-purpose flour – 2 cups plant-based milk
– 2 tablespoons sugar – 2 tablespoons vegetable oil
– 4 teaspoons baking powder – 2 tablespoons ground flax meal mixed with five tablespoons water
– 1/2 teaspoon salt – 1 teaspoon vanilla extract

Whisk the dry ingredients (flour, sugar, baking powder, and salt) together in one bowl when making the pancake batter. Mix the wet ingredients (plant-based milk, vegetable oil, flax “eggs,” and vanilla extract) in another bowl. Gradually pour the wet mixture into the dry mixture, stirring until combined. Be careful not to overmix, as this can result in tough pancakes.

Let the batter rest for about 10 minutes before cooking for fluffy pancakes. This will allow the baking powder to activate and create air bubbles, giving the pancakes a light and airy texture. If you prefer thinner pancakes, you can add a little more milk to the batter.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray. Scoop 1/4 cup of batter onto the skillet for each pancake and cook for 2-3 minutes on each side or until golden brown. You can keep the cooked pancakes warm in a low oven (around 200°F) while you cook the rest of the batter.

Serve the pancakes with your favorite toppings, such as fresh fruit, maple syrup, and vegan butter. Enjoy these wonderful vegan pancakes as a delicious and nutritious breakfast option!

How to make the pancakes

You will need a few key ingredients to make the best vegan pancakes. First, gather the following:

  • 1 ½ cups of all-purpose flour
  • Two tablespoons of flax meal
  • Two tablespoons of baking powder
  • One tablespoon of white vinegar
  • One ¼ cup of almond milk or any other non-dairy milk
  • One tablespoon of apple cider vinegar
  • Two tablespoons of melted vegan butter or coconut oil
  • One tablespoon of maple syrup or any other sweetener
  • One teaspoon of vanilla extract
  • ¼ teaspoon of salt

Once you have all the ingredients, follow these simple steps to make the perfect vegan pancakes:

  1. Whisk together the all-purpose flour, flax meal, baking powder, and salt in a large mixing bowl.
  2. In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle.
  3. Add the melted vegan butter or coconut oil, maple syrup, and vanilla extract to the almond milk mixture. Mix well.
  4. Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently whisk together until just combined. Do not overmix; the batter may be lumpy.
  5. If you prefer fluffier pancakes, let the batter sit for about 5 minutes to allow the baking powder to activate.
  6. Preheat a non-stick skillet or griddle over medium heat. Lightly spray it with non-stick cooking spray.
  7. Using a measuring cup or spoon, pour about ¼ cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface.
  8. Flip the pancakes and cook for 1-2 minutes until golden brown on the other side.
  9. Repeat the process until all the batter is used, adding more non-stick cooking spray as needed.

Now you have the perfect vegan pancakes! These fluffy and light pancakes are an excellent addition to any breakfast or brunch. They\’re even great for making vegan waffles. Serve them with your favorite fruit or syrup, and enjoy a delicious and healthy meal. Flaxmeal adds more nutrition to the pancakes, making them an excellent choice for a hearty and wholesome breakfast.

What to serve with vegan pancakes

  • Light and fluffy vegan pancakes are an excellent breakfast option, but they can be even more delicious with some tasty additions.
  • Cider-Infused Vegan Pancakes: Add a splash of apple cider vinegar and a teaspoon of vanilla extract to the pancake batter for a hint of apple flavor.
  • Vanilla Fruit Compote: Serve your vegan pancakes with a quick and easy vanilla fruit compote made by simmering a mix of your favorite fruits in a saucepan with a few tablespoons of water and a teaspoon of vanilla extract. This sweet and fruity topping pairs perfectly with the pancake\’s fluffy texture.
  • Baked Apple Pancakes: Make a pancake batter using grated apple and cinnamon. Pour the batter into a greased baking dish and bake for 20 minutes for a more nutritious twist on traditional pancakes.
  • Sourdough Pancakes: Use a sourdough starter instead of regular flour to make vegan pancakes. These tangy and lumpy pancakes are a great way to use excess sourdough starter and add a unique twist to your breakfast.
  • Flaxmeal Pancakes: Replace flour in your pancake batter with flaxmeal for added nutrition and a nutty flavor. Flaxmeal is an excellent source of healthy fats and adds a slightly nutty taste to the batter.
  • Potato Pancakes: Instead of making traditional pancakes, try vegan potato pancakes. Grate potatoes and mix them with flour, salt, and pepper. Cook the mixture in a skillet until golden brown, and serve with vegan sour cream or applesauce.
  • Waffles: If you\’re in the mood for something different, try making vegan waffles instead of pancakes. The batter is similar, but the outcome is crispy and delicious.

These are just a few ideas of what you can serve with your vegan pancakes. Get creative and experiment with different toppings, spreads, and syrups to find your perfect combination. Whether you prefer a sweet or savory option, plenty of delicious choices will complement your vegan pancakes well.

Frequently asked questions

Here are some common questions about our delicious vegan pancakes:

  1. How long does it take to make these pancakes?

    Preparing the batter and cooking the pancakes usually takes about 20 minutes.

  2. What ingredients are used in the batter?

    Our vegan pancake batter is made with flour, flaxmeal, baking powder, salt, apple cider vinegar, and vanilla extract.

  3. Can I make these pancakes without eggs?

    Absolutely! Our vegan pancake recipe doesn’t use any eggs.

  4. How do I measure the flour correctly?

    For the best results, we recommend spooning the flour into a measuring cup and then leveling it off with a knife.

  5. How do I make the pancakes light and fluffy?

    To make the pancakes light and fluffy, be sure not to overmix the batter. A few lumps are okay!

  6. Can I use regular milk instead of apple cider vinegar?

    Yes, you can use regular milk if you don’t have apple cider vinegar. However, apple cider vinegar adds a beautiful flavor to the pancakes.

  7. Are these pancakes gluten-free?

    No, these pancakes are not gluten-free. They are made with regular flour.

  8. Can I add fruit to the pancake batter?

    Absolutely! Add fruit like blueberries or sliced bananas to the pancake batter for flavor and nutrition.

  9. How do I cook the pancakes?

    Heat a pan or griddle over medium heat and lightly spray it with cooking spray. Pour about 1/4 cup of batter onto the pan and cook for a few minutes on each side until golden brown.

  10. How can I make these pancakes even healthier?

    To make the pancakes healthier, use whole wheat flour or add a mashed sweet potato to the batter.

We hope these answers help you enjoy the best vegan pancakes for your breakfast!

More delicious vegan breakfast recipes

Are you looking for more delicious vegan breakfast ideas to start your day right? Here are a few mouth-watering options to satisfy your cravings and energize you.

Sourdough Pancakes with Apple Compote

If you\’re a fan of lumpy, fluffy pancakes, these sourdough pancakes will be your new best friend. These pancakes are made with a tangy sourdough starter and have a wonderful light and smooth texture.

To make the apple compote, whisk diced apples, cinnamon, and a splash of apple cider vinegar together. Cook over medium heat until the apples are tender and the mixture has thickened. Serve this delicious compote over your sourdough pancakes for a perfect combination of sweet and sour flavors.

Fluffy Potato Waffles

Are you looking for a healthier alternative to regular pancakes? Try these fluffy potato waffles! Made with mashed potatoes, gluten-free flour, and a few tablespoons of flax meal, these waffles are packed with nutrition and flavor.

To make the batter, beat mashed potatoes, gluten-free flour, flax meal, baking powder, salt, and a splash of vanilla. Spray your waffle iron with non-stick spray and cook the batter until golden brown and crispy. Serve these delicious waffles with your favorite fruit toppings for a hearty and satisfying breakfast.

Pancake Recipe Waffle Recipe
1 cup gluten-free flour 2 cups mashed potatoes
One tablespoon of baking powder 1 cup gluten-free flour
Two tablespoons flax meal One tablespoon flax meal
1/4 teaspoon salt 1/4 teaspoon salt
1 cup almond milk 1 cup almond milk
One tablespoon of apple cider vinegar One tablespoon of apple cider vinegar
1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Whether you\’re in the mood for lumpy pancakes or fluffy waffles, these vegan breakfast recipes will satisfy your taste buds and keep you fueled throughout the morning. Give them a try and start your day off right!

Frequently asked questions:

Are The Best Vegan Pancakes gluten-free?

Yes, The Best Vegan Pancakes are gluten-free. They are made with a combination of gluten-free flour and do not contain any wheat or gluten ingredients.

How many pancakes are in each package of The Best Vegan Pancakes?

Each package of The Best Vegan Pancakes contains ten pancakes.

Can I freeze The Best Vegan Pancakes?

Yes, The Best Vegan Pancakes can be frozen. Place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. You can microwave or toast them in the oven or toaster to reheat.

Do The Best Vegan Pancakes contain any artificial ingredients or preservatives?

No, The Best Vegan Pancakes do not contain any artificial ingredients or preservatives. They are made with all-natural, plant-based ingredients.



Liam Davis

I have tried many vegan pancake recipes before, but these are the best ones I have ever had. The batter is easy to make and has the perfect balance of salt and vanilla to bring out the flavors. Instead of using eggs, I used flax eggs, which made the pancakes light and fluffy. The batter came together quickly, and I could start cooking the pancakes immediately. I used a non-stick spray to cook them; they were perfect every time. These pancakes are also great for those with gluten allergies, as they are made with gluten-free flour. Adding apple cider vinegar adds a subtle tanginess to the batter, making these pancakes even more delicious. I also added some fruit to the batter, adding a tremendous flavor. The best part is that these pancakes are healthy, too. I used flaxmeal instead of regular flour, which adds nutrition and a nice nutty flavor. These pancakes are light and fluffy, just like traditional pancakes, but without all the guilt. Overall, these pancakes are the best I have ever had. They are easy to make, healthy, and taste amazing. Whether you\’re vegan or not, these pancakes are an excellent addition to any breakfast or brunch menu. I highly recommend giving them a try!


I recently tried “The Best Vegan Pancakes” and I must say, these pancakes exceeded all my expectations. As someone who loves pancakes, I was skeptical about vegan ones, but I was pleasantly surprised this time. The sourdough batter adds a unique and delicious taste to the pancakes, making them even more enjoyable. I also love that the recipe incorporates apple cider vinegar, which adds a subtle tangy flavor that complements the fluffy texture of the pancakes perfectly. The best part is that these pancakes are made with healthy ingredients like flaxmeal and potato, so I didn’t feel guilty indulging in a stack of them for breakfast. The recipe is also straightforward: whisk the flax meal with water to create a flax “egg\,” then combine it with the sourdough batter and let it sit for a few minutes. In under 30 minutes, I had a plateful of light and fluffy vegan pancakes ready to devour. I also want to mention that I used regular white flour to make these pancakes, but you can experiment with other flour types if you prefer. I think the white flour worked best for the recipe. Overall, “The Best Vegan Pancakes” are an excellent option for those who want a healthier, gluten-free alternative to traditional pancakes. This recipe’s combination of flavors and textures is truly top-notch, and I will make these pancakes again.


I recently tried “The Best Vegan Pancakes” and they exceeded my expectations. The preparation time was quick, and the instructions were easy to follow. The addition of salt enhanced the flavor. The pancakes turned out perfect, light, and fluffy. I used a spray to prevent them from sticking, and they cooked evenly on both sides. They were not lumpy like most vegan pancakes I have tried before. These pancakes are not only delicious but also nutritious. The flax meal adds an excellent nutrition boost. I used apple cider vinegar instead of regular vinegar, which made a great addition. The batter was consistent, and I could make four large pancakes. I even added some fruit to the batter, and it worked beautifully. I have tried making vegan pancakes using gluten-free flour, but they never turned out as well as these did. Overall, “The Best Vegan Pancakes” are the best I have ever had. They are my go-to for a healthy and satisfying breakfast.


I recently tried “The Best Vegan Pancakes” and I am amazed by how delicious they are! I will be making these pancakes again and again. On the side, I even made some crispy potato hash browns to go with them; they were the perfect combination. The pancakes were fluffy and light, like regular pancakes made with eggs and dairy. I used flax eggs instead of regular eggs to measure the ingredients, which worked just as well. I also added a few tablespoons of flax meal for some extra nutrition. The batter was easy to make by whisking together flour, baking powder, salt, and flax meal. Before cooking, I sprayed non-stick on the white pancake grill and let it heat up. The pancakes cooked up in just a few minutes and turned out golden brown and fantastic. They had a hint of vanilla flavor and were perfect alone or with some fresh fruit on top. I have also used this recipe to make vegan waffles, and they turned out just as great. This is now my go-to recipe for a healthy and delicious breakfast. I highly recommend “The Best Vegan Pancakes” to anyone looking for a healthier option or for those who are vegan. They\’re easy to make, packed with flavor, and delightful.

James Smith

I recently tried “The Best Vegan Pancakes\,” and I must say, they exceeded my expectations. I have been on a plant-based diet for a while, and finding an excellent vegan pancake mix has been a struggle. However, these pancakes will have a permanent spot in my pantry. Before using “The Best Vegan Pancakes” mix, I usually made my own from scratch using flour, baking powder, and flaxmeal. It would take me quite some time to measure out all the ingredients, and the pancakes would often turn out lumpy and dense. But with this mix, all I have to do is add some apple cider vinegar and almond milk, whisk it all together, and I\’m ready to cook up some delicious pancakes. The texture of these pancakes is remarkable. They\’re light, fluffy, and have just the perfect amount of chewiness. They cook evenly, and the outside gets a nice golden brown color while the inside remains soft and smooth. I also love how they don’t stick to the pan, even without using any cooking spray. The taste is also fantastic. You get a hint of vanilla and apple cider from the mix, which adds a unique flavor. I like to top my pancakes with fresh fruit and a drizzle of maple syrup for a sweet and refreshing twist. These pancakes are not only delicious but also healthy. They are gluten-free and have no added sugars or artificial ingredients. Overall, I highly recommend “The Best Vegan Pancakes” mix to anyone looking for a quick and easy breakfast option. Whether you\’re a vegan or not, these pancakes will satisfy your cravings and leave you wanting more. Give them a try, and I guarantee you won’t be disappointed.


I recently tried “The Best Vegan Pancakes\,” and they beat my expectations. I\’ve used them multiple times, and each time, they turn out perfect. The preparation process is quick and easy, taking only a few minutes to whip up the batter. At first, I was afraid the batter would be lumpy or undercooked, but these pancakes cook evenly and come out fluffy every time. The taste is fantastic, and I love that they\’re vegan. Most vegan pancakes I\’ve tried before lacked flavor, but these are the best. Adding flax meal and apple cider vinegar adds to the nutrition and taste. I also appreciate that they\’re gluten-free, as I try to avoid gluten in my diet. The pancakes are light and airy, with a beautiful hint of vanilla. They\’re great on their own, but they\’re even better served with a side of fruit or maple syrup. They make a healthy and delicious breakfast option. I\’ve even used the batter to make waffles, and they turn out just as fantastic. I highly recommend “The Best Vegan Pancakes” to anyone looking for a healthier alternative to regular pancakes. They\’re easy to make, packed with nutrition, and taste fantastic. I will continue to buy these pancakes, and I don’t think I\’ll ever go back to using pancake mix again.