Vegan Fluffy Pancakes
Weekend mornings just got a whole lot better, and you don't need eggs or dairy to pull off a truly fluffy stack. The secret here is a two-part setup: a flax egg made from ground flaxseed and water that binds the batter beautifully, and oat milk spiked with apple cider vinegar that mimics the tang of buttermilk. Together they create a batter that's thick, pourable, and full of lift once it hits the hot pan. Baking powder and baking soda do the heavy lifting on rise, so each pancake puffs up with that satisfying spring-back you'd expect from a classic diner short stack. Melted coconut oil and a splash of vanilla round out the flavor, keeping things rich and fragrant without a drop of butter or milk. This recipe makes 4 generous servings, so it's perfect for a lazy family breakfast or a slow brunch with friends. Finish them off with maple syrup and fresh berries and honestly, nobody at the table will miss a thing.
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Learn more →Ingredients
4 servings
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 ½ cups oat milk
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
- 2 tbsp organic cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp coconut oil, melted and slightly cooled
- 1 tsp vanilla extract
For the pan
- vegan butter or coconut oil, for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, stir together the oat milk and apple cider vinegar. Let stand for 1–2 minutes, until the milk looks slightly curdled.
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