Very Best Fluffy Vegan Pancakes

fluffy vegan pancakes

Eating a stack of fluffy vegan pancakes with plump blueberries and warm maple syrup is the perfect start to a mellow weekend, and this is being said by a big time waffle lover!

Although I might have started out as a team pancakes gal if melt-in-your-mouth tender pancakes had been the first I tasted.

Ok, I need to take a break from swooning to talk more about the recipe itself- like the leaveners. Leaveners make a difference in how fluffy and thick your pancakes will be.

The photo above and underneath the recipe instructions used less baking soda, while the photo below used double the amount.

vegan pancakes

Anyone else very sensitive to the taste of higher amounts of leavener in a recipe, because I am big time!

My family can’t tell the difference, so if you aren’t sensitive to it then go with more baking soda. It makes a difference in the height of your pancakes.

Also a mix of baking soda and baking powder worked best for me.

I don’t know if it’s because these are vegan pancakes, or what made them different, but the combination and amounts came out best.

Lastly, here is a pancake topping that is delicious. The topping above is a dollop of dragonfruit smoothie, and it is so good on pancakes!!

fluffy vegan pancakes

The recipe for the smoothie is on this Instagram Post.

Here is the pancake post if you want to share it on Instagram.

The smoothie bowl is a more vibrant color, although I used the same ingredients and measurements.

So your mileage may vary when making my smoothie recipe…hope yours is even more vibrant!

More Vegan Pancakes:

I have another pancake recipe, and they have been made by quite a few other people with fantastic results. They are my Tender Vegan Buttermilk Pancakes

I also have a new one, and you should try this too. Here is the link to it- Fluffy Blueberry Pancakes.

Both are soooo delicious! Speaking of which… if you make my recipe, please let me know what you think.

Rebecca @zestlime has made them a couple of times. Look at this gorgeous stack! I need to pay her a breakfast visit asap!

If you’re looking for more blueberry ideas for breakfast, these Bakery Style Blueberry Muffins are perfect!

The Best Fluffy Vegan Pancakes

Print Recipe
Serves: 8 medium pancakes Cooking Time: 15-20 minutes (including prep time)

Ingredients

  • 1 1/2 cups unbleached flour, white spelt flour, or 1 to 1 gluten-free flour
  • 1 tablespoon cornstarch
  • 2 1/4 teaspoons double acting baking powder
  • 1/8 to 1/4 teaspoon baking soda*
  • 1/4 teaspoon sea salt
  • 1 cup canned coconut milk**
  • 1/4 cup aquafaba, stirred until slightly frothy
  • 3 tablespoons melted coconut oil, cooled
  • 3 tablespoons pure maple syrup
  • 1 teaspoon lemon juice or white vinegar
  • 1 teaspoon vanilla extract

Instructions

1

In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together; set aside

2

Note: Stir the flour first. Then use a spoon to scoop the flour into your measuring cup.

3

Then level off the top with a knife. This will ensure you're not using too much, which will lead to a heavy pancakes.

4

In another medium bowl, whisk the milk, aquafaba, oil, maple syrup, and lemon juice together until combined.

5

Fold the wet ingredients into the dry and stir just until there are no more streaks of flour showing.

6

There may still be some small lumps, but they will melt away while the pancakes cook. Don't over mix, or they won't be as tender.

7

Let the pancake batter rest for about 5 minutes and then preheat a large skillet over medium heat.

8

I have a non-stick skillet, but I still had to add a little oil to the pan.

9

Once you do that, ladle 1/4 cup of the batter in the pan and cook for about 4 minutes, or until bubbles start forming in the middle.

10

Flip the pancake and cook for an additional 2 minutes more or until the bottom is lightly golden brown when you lift a corner to check.

11

If your pancakes are browning too fast, without the middle being cooked, lower the heat to medium low.

12

Remove to a plate and cover to keep warm while cooking the rest of the pancakes.

Notes

* If you aren't sensitive to the taste of higher amounts of leavener in food, go with 1/4 teaspoon of baking soda.

It does make a difference in the height of your pancake.

** If your canned milk is very thick, then you may want to thin it with whatever other non-dairy milk you have.

I used 3/4 cup of thick coconut milk and 1/4 cup of plain almond milk.

You can also add more coconut milk instead.

You don't want the batter too thin though, so add it 1 tablespoon at a time to ensure you don't use too much.

 

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