The Fluffiest Vegan Pancakes (Vegan and Gluten Free)

Fluffy Vegan Pancakes

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!)

I highly recommend serving these 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!

Fluffy Vegan Pancakes
Fluffy Vegan Pancakes
Fluffy Vegan Pancakes
FLUFFY Vegan Pancakes
FLUFFY Vegan Pancakes
fluffy vegan pancakes

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

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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