This 7-ingredient vegan pancake recipe is one of THE BEST for full and fluffy pancakes! As a bonus, this recipe is whole food, plant-based, and completely oil-free!

Pancakes are a classic breakfast staple, and nothing quite beats a plate of perfect, round fluffy pancakes drizzled with warm maple syrup! This recipe is not only delicious, but it also produces some of the fluffiest pancakes you can get. Plus they are vegan, and oil-free!

What I Love About This Recipe

Healthy Ingredients. These pancakes are made with a few simple, whole food, plant-based ingredients that you likely already have on hand.

Easy to Make. This recipe can be made in a snap! Double it and you’ll have extra pancakes to freeze and enjoy all week!

Light and airy. These are light, airy, and perfectly fluffy without adding eggs or dairy.

Oil-free. Unsweetened applesauce takes the place of vegetable oil in this recipe, helping to keep the fat content to a minimum.

Versatile. This recipe can easily be customized by adding fruit, chocolate chips, cinnamon, or nuts. Some of our favorite add-ins are blueberries, strawberries, banana slices, walnuts, or pecans.

Ingredients

This is made of just 7 delicious real food ingredients:

All-purpose, Unbleached Flour (sub with whole wheat flour if desired)
Baking Powder (creates the fluffiness)
Salt
Unsweetened Dairy-free Milk (such as almond, soy, coconut, oat, or cashew)
Unsweetened Applesauce (a great substitute for oil)
Maple Syrup (adds a touch of sweetness; you may sub with coconut sugar if desired)
Vanilla Extract

How to Make: The Best Fluffy Vegan Pancakes

These pancakes are so easy to make! Have your kids get involved in the cooking process with this simple recipe!

Step 1: Preheat a non-stick griddle over medium heat.

Step 2: In a large bowl whisk together the flour, baking powder, and salt.

Step 3: In a separate medium bowl, whisk together the almond milk, applesauce, maple syrup, and vanilla.

Step 4: Add the wet ingredients to the dry ingredients and whisk until just combined. Allow batter to rest for a few minutes.

Step 5: Pour 1/3 cup batter for each pancake onto the preheated griddle. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Carefully flip the pancakes with a spatula and cook for another 1-2 minutes until golden and set. Remove pancakes onto a plate, and continue with the remaining batter.

Step 6: Serve warm with your favorite toppings such as maple syrup, fresh fruit, or nuts!

Notes & Storage

Storage: Store pancakes in an airtight container, or wrapped in plastic wrap for up to 3 days. Store in the freezer for 2 to 3 months.
Notes:
1. To make these whole wheat, sub either half or all of the all-purpose flour for whole wheat flour.
2. Measure the flour accurately by spooning it into a measuring cup (rather than scooping), then level off with the straight edge of a butter knife.
3. Use any kind of unsweetened, plant-based milk option you have on hand: soy, almond, cashew, oat, or coconut.
4. Adjust the heat of your griddle. If the pancakes are cooking too quickly on the outside (leaving the inside gooey), lower the heat just a bit. If small bubbles do not seem to be forming after a minute or two, increase the heat slightly.
5. To keep these oil-free, a non-stick griddle is preferred. However, if you do not have a non-stick griddle, you can use a teaspoon or two of avocado oil or vegan butter on your pan before pouring on the batter.
6. To keep these fluffy, do not overmix the batter (a few lumps are okay). This may cause the pancakes to be more dense and deflated.

Print Recipe