Super Fluffy Vegan Pancakes

    Sundays are for pancakes. That’s a simple fact.

    This recipe for pancakes is vegan and absolutely delicious! As a new vegan who used to eat regular pancakes up until not too long ago, I can honestly say that I love these pancakes more than regular pancakes! They are super fluffy, flavorful, and satisfying. what more could you ask for in a pancake?

    This recipe makes 4 large pancakes, or 6 medium ones.

    Time to prepare: 15-20 minutes


    • 135 grams of all-purpose flour
    • 25 grams of white sugar
    • 1 tsp of baking powder
    • 1/2 tsp of baking soda
    • 1/2 tsp of salt
    • 3/4 cup of (vanilla) soy milk
    • 1 tbsp of lemon juice
    • 30 grams of coconut oil
    • 1 tbsp of ground flax seed
    • 3 tbsp of water
    • 1 tsp of vanilla extract


    1. Prepare your flax egg by combining 1 tbsp of ground flax seed and 3 tbsp of water in a small bowl. Stir and keep in the fridge for about 10 minutes.
    2. Prepare your “buttermilk” by pouring 1 tbsp of lemon juice in a measuring cup, and filling it up to 3/4 of a cup with (vanilla) soy milk. Your buttermilk will start to curdle right away. Keep in the fridge for about 10 minutes.
    3. Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
    4. In your measuring cup, add your flax egg, melted coconut oil, and 1 tsp of vanilla extract to your buttermilk.
    5. Combine your wet ingredients with your dry ingredients and stir until mixed together. Don’t overdo it! You don’t want gluten to form and your pancakes to get chewy.
    6. Preheat a skillet over medium heat and evenly coat with 1 tsp of vegetable oil.
    7. Pour batter into the skillet (using a ice cream scoop) and cook pancakes for about 2-3 minutes, until golden brown. Flip and cook for another 2-3 minutes.

    I love my pancakes topped with some fresh berries and some warm maple syrup.


    Thanks for reading! Feel free to leave a comment below and take a look around the site! I hope to see you again on! Love, Emma

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