Fluffy Vegan Pancakes For Breakfast

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A stack of pancakes may be one of the most classic breakfast items on the traditional American breakfast. Pancakes range from very bad to unforgettable, and people prepare them many different ways. Some people enjoy them with chocolate chips or blueberries, while others prefer classic pancakes with maple syrup and whipped cream. One thing that everyone can agree on is that the fluffiness of the pancake is paramount. Sometimes, that quality may get lost in the vegan or gluten-free preparation. There are, however, many ways to create amazingly fluffy vegan pancakes.

The secret to a fluffy vegan pancake comes down to the right combination of ingredients. One of the key ingredient combinations is apple cider vinegar or lemon juice and baking soda. Both lemon juice and apple cider vinegar contain citric acid, which react with baking soda or baking powder (bases). The reaction causes the liquid mixture to fizz and bubble, which help your pancakes rise and remain fluffy after you cook them. Another key component of in a fluffy pancake recipe is the flour. Not all flours are meant for pancakes, but all purpose flour is the best. Just make sure that you buy the variety that is unbleached.

Pancake batter should be thick, not liquid or runny. If your batter is too runny, the pancakes won’t fluff properly. Additionally, don’t over-mix the batter because that can prevent fluffiness. While you can use a non-dairy milk that you enjoy, the best options are either almond milk or rice milk. The recipe also calls for a mashed banana, but you can use organic applesauce if you prefer that. The flavor profile will change if you swap those ingredients. Nevertheless, your pancakes will taste amazing!

Fluffy Vegan Pancakes For Breakfast
  • Prep Time:5m
  • Cook Time:7m
  • Total Time:12m


  • 1 c unbleached all purpose flour
  • 2 tbsp. brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/3 tsp. cinnamon
  • 1/2 tsp. lemon juice
  • 1 tbsp. coconut oil, melted
  • 1/2 c unsweetened almond milk
  • 1/2 banana, mashed
  • 1/2 tsp. alcohol-free vanilla extract
  • 1/2 c blueberries, for topping
  • 1/2 banana, sliced for topping


  1. Mix the flour, brown sugar, baking powder, baking soda, and cinnamon together in a large bowl. Make sure these ingredients are well-combined.
  2. Pour the lemon juice over the bowl and allow it to react with the ingredients for 15 seconds. Add the melted coconut oil, almond milk, mashed banana, and vanilla extract to the same bowl and mix well, but do not over-mix.
  3. Grease a skillet with a little coconut oil and warm over medium heat. Spoon 1/3 cup of the pancake batter into the hot pan and cook until golden brown. Flip and do the same on the other side.
  4. Continue making pancakes until you finish the batter.
  5. Plate the pancakes with fresh blueberries and sliced bananas, and do not forget the maple syrup!


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