Best-Ever Extra Fluffy Vegan Pancakes
The best-ever vegan pancakes requires just 5 ingredients, 20 minutes and 1 bowl. They are fluffy, soft, perfectly sweet, buttery and perfect!
Before you even start to think that there’s no way vegan pancakes can taste just as good, if not BETTER, than regular pancakes, hear me out: everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery pancakes.
As in, serve them to your 16-year old brother who knows how to make the fluffiest pancakes on planet earth and he couldn’t even tell the difference. As in, fluffy, buttery, pancake perfection. It’s true.
Oh, and yes, my little brother makes pancakes on the regular. And they are the BOMB. We like to cook in this family. 🙂
To be honest, pancakes are not my favorite thing to make… hence why I passed that job off to my brother – just because I don’t like making them, doesn’t mean I don’t like eating them.
The reason being, that I can never seem to get the pancakes fluffy enough to my liking. You know, like restaurant fluffy. So when I had the idea to make vegan pancakes… aka just pancakes without any eggs… I thought it was an idea doomed for failure. But my pancake craving was real, so I proceeded with caution.
The results…. it WORKED.
THere’s only five ingredients required…
1. All purpose flour.
2. Baking powder.
3. Salt.
4. Water (If you even count that as an ingredient???).
5. Granulated sugar.
These are the perfect weekend breakfast. Super quick and easy to throw together – and the whole family is guaranteed to love them. I mean how much time could 5 ingredients really take to throw together??
The recipe calls for what seems like a lot of baking powder, but trust me – it’s all needed for fluffy perfection. No more, no less.
I like to make mini pancakes, like the ones you see in my pictures because mini anything seems to taste better in my book (and mainly because they are easier to flip.) – but you could totally make regular size pancakes.
We top ours with (lots of) maple syrup (duh.), fresh fruit, and powdered sugar if we are feeling fancy.
Enjoy!
Best-Ever Extra Fluffy Vegan Pancakes
The best-ever vegan pancakes requires just 5 ingredients, 20 minutes and 1 bowl. They are fluffy, soft, perfectly sweet, buttery and perfect!

Ingredients:
2 cups all-purpose flour
2 Tablespoon baking powder (yes, Tablespoon)
2 Tablespoons granulate sugar
1 teaspoon salt
1 1/2 cups water
6 Tablespoon maple syrup, for serving
Directions:
- In a medium bowl, whisk flour, baking powder, sugar, and salt. Gradually whisk in water. Do not overmix; the batter should be lumpy. That is okay.
- Spray a large nonstick skillet or griddle with nonstick spray and heat over medium-high heat. For each pancake pour 1/4 cup of batter onto the skillet, and when small bubbles appear in the center of the pancake, it is time to flip it. Let is cook on the other side until cooked through, about 2 minutes. Repeat with remaining batter, spraying more nonstick spray to the skillet as needed.
- Serve pancakes with warm maple syrup and desired toppings.
- Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with maple syrup. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat in toaster or microwave.
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Amazing Recipe Emily. It’s really easy and fast to make.
I like your mini pancakes idea and the reason behind it :D.
Good luck and looking forward to more amazing recipes.
I see no one has commented that they’ve made em’ so I’ll be the first :). They are incredible! No more acv in almond milk or flax eggs! Very impressed with the way they turned out. The kids and hubby loved em’. Thanks for the great and easy recipe!
Yay!! So happy you love them as much as we do! 🙂
Simply the best vegan pancakes recipe I have tried !
Thanks a lot 🙂
I made these this morning and they tasted amazing 🙂 although do u have any tips to make them have that nice golden colour to them ? 🙂
These turned out AWESOME!!! Finally, a super fluffy, vegan pancake! ps I subbed 1/2 the flour with almond flour, and they still turned out great!
I can vouch for using this much baking powder. I make a very similar recipe with the same proportions of flour and baking powder except I add about 1/8 of a teaspoon of baking soda for more fluff, rice milk instead of water, two tablespoons of oil, vanilla and a dash of nutmeg. Comes out perfect every time.
Thank you! I’ve been on the search for years for a fluffy vegan pancake! Finally a FLUFFY vegan pancake!!! And so simple!
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hey, just wondering why you used water instead of milk? is there a difference? thanks!
Okay I was skeptical I don’t particularly try new things when people say it is vegan but I love them and my kids love it and I will be using this recipe again… thank you so much
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Hi,
These turned out suuuper fluffy and beautiful looking! Amazing texture (: However, with so much baking powder I find they taste incredibly bitter :/ Any tips? (Apart from just pouring in a heap of extra sugar, which I’d rather not do!)
Thanks,
Tilly
Light and fluffy however leaves a baking powder after taste
Whaaaaaaat these were amazing! I couldn’t believe how few ingredients it took to make flavorful fluffity pancakes! We subbed gluten-free flour and skipped out on the sugar. SO PSYCHED to have a simple spoil-me breakfast recipe. I bet this would make an equally amazing donut recipe. Thanks for posting!
Excellent recipe! I used soya milk instead of water and there were very fluffy and tasty!