The Fluffiest Vegan Pancakes

Fluffy Vegan Pancakes

I had so many requests for this fluffy vegan pancakes recipe after posting them on my Instagram story! These pancakes are light, fluffy, slightly sweet and SO delicious drizzled in maple syrup. I wanted to veganize the classic pancake, and this recipe is super simple with no obscure ingredients (win!)

I highly recommend serving these vegan pancakes the classic way; drizzled in maple syrup and a little vegan butter. However, they also taste amazing with fresh fruit, nut butter, jam, yoghurt, lemon, sugar, the list goes on!

I think these Fluffy Vegan Pancakes would be the perfect Christmas morning breakfast. Make them a little more festive by adding a pinch of ground ginger, cinnamon and cloves to the first step of the recipe.

You can make these into blueberry pancakes by simply sprinkling a few blueberries onto each pancake after flipping, then flip over and cook the other side. Or you could even to the same with dark chocolate chips!

I’ve included a gluten free option using oat flour, so these pancakes can be enjoyed by everyone! Oat flour is such a magic ingredient. You just have to add a little more to get the right consistency in the batter. The texture is slightly different but I actually kind of prefer it! They go a beautiful golden brown colour.

To make oat flour simply grind up oats – gluten free oats if required – in a blender (I just use my NutriBullet!) for about 60 seconds until a fine flour forms.

If you make these Fluffy Vegan Pancakes, then please make sure to comment below or tag me in your recreations over on Instagram using @georginaburgess_ – I love to see them! Happy Pancake Day! Oh, and if you’re interested, I have other pancake related recipes here!

Vegan Pancakes
Vegan Pancakes

Is Maple Syrup Vegan?

Yes, pure maple syrup is generally considered to be vegan. It is derived from the sap of maple trees and is processed to create the syrup. Unlike some other sweeteners, like honey, which is produced by bees, maple syrup does not involve the use of animals in its production.

However, it’s always a good idea to check the label when purchasing maple syrup, as some flavored or processed versions might include non-vegan ingredients like honey or other additives. Stick to 100% pure maple syrup to ensure that it aligns with a vegan diet.

Vegan Pancakes

Why Are My Vegan Pancakes Gooey?

If your vegan pancakes are turning out gooey, there are a few potential reasons that could be causing this issue:

  1. Undercooking: Gooey pancakes could be a result of undercooking. Make sure to cook the pancakes on a medium-low to medium heat until they are fully cooked through and golden brown on both sides. If you remove them from the heat too soon, the interior may not have cooked properly, leading to a gooey texture.
  2. Batter Consistency: The consistency of the pancake batter plays a crucial role. If the batter is too thick, the pancakes might not cook evenly, leaving the centers gooey. Conversely, if the batter is too thin, the pancakes might spread too much and also end up undercooked in the center. Aim for a batter that’s pourable but not overly runny.
  3. Leavening Agents: The balance of baking powder and apple cider vinegar is essential for proper leavening. If there’s too much baking powder or too little acid (vinegar), the pancakes might rise too quickly and not cook evenly, resulting in an undercooked or gooey center.
  4. Cooking Temperature: Cooking the pancakes at too high of a temperature can lead to uneven cooking. The exterior might cook quickly while the interior remains undercooked or gooey.
    Maintain a moderate heat level and give the pancakes enough time to cook through.
  5. Pan Type and Greasing: The type of pan you’re using can affect the cooking process. Nonstick pans work well, but they may require less oil to prevent sticking. Ensure you’re using enough oil to prevent sticking, but not so much that it causes the pancakes to become overly greasy or soggy.
  6. Batter Resting Time: Allowing the batter to rest for a few minutes before cooking can improve the consistency of your pancakes. This rest period allows the flour to fully absorb the liquid ingredients and can result in more even cooking.
  7. Flipping Timing: Make sure to flip the pancakes at the right time. They should be cooked enough on one side before flipping to prevent the batter from spreading too much and resulting in uneven cooking.
  8. Altitude and Humidity: Environmental factors like altitude and humidity can affect how recipes turn out. Adjustments might be needed based on your specific location.

Vegan Pancakes

Ingredients Required for Fluffy Vegan Pancakes

If you’re going to make my vegan pancakes recipe, you’re going to need the following ingredients…

  1. All-Purpose Plain Flour (1 Cup): This is the primary dry ingredient and provides structure to the pancakes. It contains gluten, which, when mixed with the liquid ingredients, forms a network that gives the pancakes their characteristic texture.
  2. Baking Powder (1.5 tsp): Baking powder is a leavening agent that helps the pancakes rise and become fluffy. It reacts with the acid (in this case, the apple cider vinegar) to produce carbon
    dioxide gas bubbles, which get trapped in the batter and create air pockets when the pancakes cook.
  3. Salt (1 Pinch): Salt enhances the overall flavor of the pancakes, helping to balance the sweetness and other flavors in the batter. It’s a small amount but plays a crucial role in flavor development.
  4. Granulated Sugar (3 tbsp): Sugar not only adds sweetness but also contributes to browning and caramelization during cooking, giving the pancakes a nice golden color and a slightly crisp exterior.
  5. Oat Milk or any Non-Dairy Milk (3/4 Cups): Non-dairy milk serves as a substitute for traditional dairy milk. Oat milk, in particular, has a creamy texture that can mimic the richness of milk. It also adds moisture and helps bind the ingredients together.
  6. Light Olive Oil (1 tbsp): Olive oil adds moisture to the batter, making the pancakes tender. It also contributes to the overall flavor. Using “light” olive oil helps prevent the pancakes from having an overpowering olive oil taste.
  7. Vanilla Extract (2 tsp): Vanilla extract enhances the flavor of the pancakes, making them more aromatic and appealing. It adds a touch of warmth and depth to the overall taste.
  8. Apple Cider Vinegar (1 tsp): The acid in apple cider vinegar reacts with the baking powder, producing carbon dioxide gas, which contributes to the pancakes’ fluffiness. It also helps in activating the leavening agents and neutralizing some of the alkaline taste from baking powder.
  9. Light Olive Oil (additional, for cooking): This is used to grease the cooking surface, ensuring the pancakes don’t stick while cooking. It also adds a slight amount of flavor to the exterior of the pancakes.
Vegan Pancakes
coconut oil flapjacks

The Fluffiest Vegan Pancakes (Vegan and Gluten Free)

Georgina Burgess
I had so many requests for this recipe after posting them on my Instagram story! These pancakes are light, fluffy, slightly sweet and SO delicious drizzled in maple syrup. I wanted to veganize the classic pancake, and this recipe is super simple with no obscure ingredients (win!)
4 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Dessert, Snack
Servings 10 Pancakes


  • 1 Cup All Purpose Plain Flour
  • 1.5 tsp Baking Powder
  • 1 Pinch Salt
  • 3 tbsp Granulated Sugar
  • 3/4 Cups Oat Milk or any non-dairy milk
  • 1 tbsp Light Olive Oil
  • 2 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • Light Olive Oil


The Batter

  • Sieve the flour and baking powder into a large bowl
  • Stir in the sugar and salt
  • In another (smaller) bowl, whisk together the milk, olive oil, vanilla extract and apple cider vinegar
  • Pour this into the dry bowl and whisk until smooth

Fry The Pancakes

  • Heat up a frying pan over a medium heat
  • When it's very hot, add a dollop of the batter (around 2 tbsp or 1/2 a cup – I like to use a small ladel or ice cream scoop so that they're all the same size)
  • Pour into the middle of the pan
  • Let it cook for 1 minute or until lots of little bubbles are appearing on top
  • Flip and cook again on the other side, until both sides are golden brown


Serve drowned in maple syrup, or with toppings of choice!
Keyword vegan breakfast, vegan dessert, vegan snacks

What’s The Difference Between Regular Pancakes and Vegan Pancakes?

The main difference between vegan pancakes and regular (non-vegan) pancakes lies in the ingredients used. Here’s a breakdown of the key distinctions:


  1. Dairy: Traditional pancake recipes typically call for dairy milk, such as cow’s milk, to create the batter. In vegan pancakes, dairy milk is replaced with non-dairy alternatives like almond milk, soy milk, oat milk, or coconut milk.
  2. Eggs: Traditional pancake recipes often use eggs to bind the ingredients and provide structure. In vegan pancakes, eggs are replaced with ingredients like applesauce, mashed bananas, flax or chia seeds mixed with water (as an egg substitute), or commercial egg replacers.
  3. Butter: Butter is commonly used in traditional pancake recipes for flavor and richness. Vegan pancakes replace butter with plant-based oils like coconut oil, olive oil, or vegetable oil.

Leavening and Flavoring:

The leavening agents and flavorings are usually quite similar in both vegan and non-vegan pancakes. Both recipes generally include baking powder, salt, and sometimes vanilla extract for flavor.

Texture and Taste:

While vegan pancakes may have a slightly different texture and flavor due to the use of alternative ingredients, they can be just as delicious and satisfying as traditional pancakes. The choice of non-dairy milk and egg substitutes can affect the fluffiness and structure of the pancakes, but with the right balance, they can still be light and fluffy.

Nutritional Differences:

Vegan pancakes can have some nutritional differences compared to traditional pancakes. Depending on the specific ingredients used, vegan pancakes might be lower in saturated fat and cholesterol and can offer dietary fiber and additional nutrients from plant-based sources.

Why Not Try These?


  1. I made these and they just turned out thin and raw 🙁 i used water instead of milk cause I didn’t have any so maybe that is why? I also used store bought oat flour. They turned out the same as some allergy friendly pancake mix I bought. Idk it it’s the lack of eggs that causes them to never cook..any advice?

    1. ginaburgess96 says:

      Hi! I’m sorry they didn’t work out. However, I would suggest only making your own oat flour from blending rolled oats, I know that store-bought oat flour works differently in recipes to homemade (although I’ve never tried it myself, it’s not a thing in the UK). I would also try with milk rather than water next time. Also, make sure the pan is hot enough to cook them through!

  2. Can you make these and store for a few hours? If so, how?

    1. ginaburgess96 says:

      I haven’t tried it myself, but I’m sure you could make them and store in the fridge with greaseproof paper in between each one for a few hours, then reheat in the microwave or oven (covered). You could also freeze them then and thaw overnight when you want to eat them! x

  3. Lilite Milan says:

    My batter turned out thick. Should I add more almond milk?

    1. ginaburgess96 says:

      SO sorry for the late reply – yes add a splash more milk – did you use regular wheat flour or oat flour? oat flour will start to thicken the batter if not used quickly. xx

  4. I made this pancake recipe with store bought oatmeal flour, coconut milk and monk fruit sweetener
    It turned out tasty but thick. I added water and it was fine.

  5. YUM! Great recipe to start from! I used GF flour, added more almond milk and half of a smashed banana. So good so fluffy, wouldn’t know these are GF and V! Thanks!

    1. ginaburgess96 says:

      So so glad you enjoyed! Love the sound of the banana add in! Thank you so much for your feedback, it means a lot! x

  6. 4 stars
    Did you recently change this recipe? I’ve been coming to it for years on my Pinterest but I never remember it calling for SO much milk (4 cups?!). I tried following it and my batter turned out so watery I couldn’t use it. I tried to save it by double every other ingredient and they ended up ok but not as good as they used to be. 😕

    1. So sorry Jen – I think there was a typo in the ingredients. Rather than 3/4 cup of oat milk, the ‘3/’ was left out, leaving ‘4’. Sorry again for the waste Jen!

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