Best 6 Fluffy Vegan Pancakes Recipes

EASY FLUFFY VEGAN PANCAKES

Steps:

• Combine soy milk, oil, vinegar, and vanilla extract in a large bowl. Let sit until milk starts to curdle, about 5 minutes.
• Combine flour, sugar, baking powder, and salt in a separate bowl. Make a well in the center of the dry ingredients and add the soy milk mixture. Whisk together until smooth.
• Heat a greased frying pan over medium heat. Fry pancakes until edges are brown and bubbles form in the center, 3 to 4 minutes. Flip and cook about 3 minutes more.

FLUFFY VEGAN PUMPKIN PANCAKES

Steps:

• Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
• Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
• Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

FLUFFY VEGAN PANCAKES

Steps:

• Whisk together the flour, baking powder, and sea salt; set aside.
• Whisk together the tofu, soy milk, canola oil, and water. Gradually whisk the flour mixture into the tofu mixture, making sure to beat out all lumps between additions.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until lightly browned on the bottom. Flip, and cook until lightly browned on the other side. Repeat with remaining batter.

FLUFFY VEGAN PUMPKIN PANCAKES

Steps:

• To a medium bowl, add the flaxseed and water. Mix to combine. Set aside for 5 minutes to gel up.
• To a 2-cup or larger measuring cup, add the vinegar. Fill with almond milk to the 2-cup mark. Set aside for a couple of minutes to curdle a bit and form a buttermilk.
• If your coconut oil isn't yet melted, you might want to set it in a small saucepan over low heat to melt while you prepare your dry ingredients.
• To a large bowl, add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine.
• To the medium bowl with the flaxseed mix, add the almond milk mix, melted coconut oil, pumpkin, brown sugar, and vanilla. Whisk to combine.
• Pour the wet ingredients over the dry ingredients and mix with a whisk just until incorporated. Don't overmix - that can develop the gluten in the flour and lead to tough pancakes!
• Let the batter rest for 5 minutes. They'll start to puff up and that'll give you fluffier pancakes! While the batter rests, preheat your non-stick griddle or a large frying pan over medium heat (or, if it's an electric griddle, set to 325 degrees Fahrenheit).
• If desired, melt a little vegan butter on the cooking surface (I like Earth Balance). If your surface is non-stick, this probably isn't necessary. Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, about 2 minutes. Flip and cook on the other side until golden and completely cooked through, about another 90 seconds or so. I like to give these vegan pancakes a bit of extra time on the grill vs. traditional pancakes. They like to be nice and golden before being flipped, or else the inside might not cook through quite enough.
• Serve immediately topped with vegan butter and maple syrup, if desired.

LIGHT AND FLUFFY VEGAN PANCAKES

Steps:

• 1 Dump all the ingredients in a large enough bowl and mix till smooth.
• 2 Heat the stove.
• 3 For perfectly equal sized cakes, I use 1/4 measuring cup.
• 4 Once the edges are perfectly browned and cooked about 1/2 inch inward; flip the cake.
• 5 Repeat till the batter is used up or seal into airtight container and save for another day.
• 6 Enjoy!

FLUFFY VEGAN PANCAKES

Steps:

• Sift the flour, baking soda, and baking powder together in a large bowl.
• Add the soymilk and oil and mix until "just mixed.".
• Toss in any extras you might want--blueberries, chocolate chips, etc.
• Heat a lightly oiled skillet over medium heat.
• Drop 2-3 tablespoons of batter into the skillet and cover.
• Flip when the middle starts to bubble and cover again.
• Keep the made pancakes in the oven at about 200 degrees while you're finishing the others so they don't get cold.
• Enjoy with fresh fruit or syrup!