The Best EGG FREE FLUFFY PANCAKES 🥞 🍓you’ll ever try !! They are VEGAN & GLUTEN-FREE, and we all are obsessed 🤩 with these , try them ASAP !!
Whether you love thin crepes, drizzled with lemon juice and sugar, or a fat, fluffy American pancakes, drowning in syrup, there's no denying: pancakes are one of the best breakfasts around. They're not difficult to get right, either. You simply need a great recipe for fluffy pancakes !
This pancake recipe is moist and soft just like cake, but it’s made with no butter and no refined sugar. I use plant-based milk and lemon or vinegar to make the vegan buttermilk. It is like having a dessert for breakfast!
- Vegan Butter milk : plant based milk of choice, any milk works perfectly & vinegar or lemon juice . There's a reason buttermilk is so often used in pancakes. The acid in the buttermilk kickstarts the baking soda into action for extra height. It also helps to break down strands of gluten, leading to a fine and tender crumb. Additionally, it lends a subtle tang, exactly what we had in mind for our classic stack.
- All purpose flour or 1:1 Gluten free (gluten free flours are different so you might need to add more plant based milk if the batter results too thick).
- coconut sugar to keep the pancakes healthy version, you can use any other sugar you want instead.
- baking powder not baking soda.
- vanilla extract
- Fruit to garnish, I used strawberries cause they are in season now, you can top with any other fruit you have in season where you are.
- any syrup you like to serve , I love this brand maple syrup.
See recipe card for quantities.
- Make The Vegan Butter Milk : In a small bowl mix 1 Cup plant based milk with 1 tablespoon of vinegar or fresh lemon juice. Let sit for 5-7 minutes before using.
- Meanwhile, in a large bowl prepare the pancake batter; add the flour, baking powder, coconut sugar, salt & vanilla extract.
- Pour in the vegan butter milk, with a rubber spatula combine well the ingredients, however, pay attention not to over mix,it is ok to have some lumps.
- Brush a non stick pan with coconut oil.
- I used ¼ cup measuring cup to make the pancakes. My measuring cups are these from Amazon.
- Cook the pancakes for 3 minutes each side, the sign to flip is when you see bobbles.
I like to use this pancake pan , it is really important to choose the right pan to get the best fluffy pancakes .
- 1:1 Gluten Free flour - instead of All purpose flour, you can use Bobs Red Mil 1:1 gluten free flour.
- Oat flour or almond flour - if you swap the all purpose flour with oat flour or almond flour you might need to add more plant based milk if the batter results too thick, cause these types of flour soak quickly liquid. If you like pancakes with legume flour then you should try my Chickpea Pancakes recipe
You can change this recipe to be Giving the visitor ideas on how they can change this recipe and upgrade it :
- Protein Pancakes - use your favourite protein powder to add extra health and nutrition values to your pancakes stack. I like using Unicorn superfoods protein powders.
- Apple cake flavor - add apple sauce or apple puree' , for this recipe ¼ cup.
- Naturally sweetened - add 1 mashed banana ( small size), or ¼ cup maple syrup.
- Chocolate flavor - add 2 tablespoon vegan cacao powder.
Equipment can have a big impact on how a recipe turns out.
Pancakes are not difficult to get right. You simply need a great recipe and a good quality pan. You don't need to buy a pan specifically for pancakes, of course. Any general pancake pan is genuinely non-stick will serve you when making pancakes. However, if you are looking for super fluffy pancakes , you should know that heat distribution will help you to a perfect fluffy tower, or wafer thin crepes. This is why pancake pans are thinner than regular pans: they heat quick and have fewer 'hot spots', allowing you to cook your cakes quickly and evenly. If you are after a pancake pan designed for purpose, we've found the best ones available.
We recommend going for a rubberised handle where possible – not a cast iron one – as pancake pans get very hot. A rubber handle won't conduct this heat, meaning you can flip to your heart's content without having to wear an oven glove.
Here is our favourite that also on budget:
- For a lovely Sunday brunch, it might not be a problem to spend 30 minutes making breakfast, but if you’re trying to beat the traffic on your way to work or dropping the kids off for school, every minute matters. You can pre-make your pancake batter so that it’s ready to hit the pan first thing in the morning, just remember to have them fluffy you must avoid adding baking soda. Pancake batter stands in the fridge for up to flour days. For best results, make sure to store the pancake batter in an airtight container before placing it in the refrigerator.
- Pancakes are fridge and freezer friendly , they can stay in fridge up to three days in airtight container, preheat before serving or in freezer up to 3 months.
- Don't overmix the batter, it is ok if you got lumps.
- Pay attention that the batter is not supposed to be liquid, if it does , adjust simply adding 1 tablespoon of flour a time till you have a thick batter.
- If you decide to store overnight the batter in the fridge avoid adding baking soda to the recipe and use baking powder. Once you are ready to use the batter let it stay 10 minutes , then add ¼ of the original quantity of baking powder you added in the recipe.
- give the pancakes the time to cook over low heat, high heat will make them cook quickly from the outside and stay raw inside.
- Pancakes are ready to flip when you see the small bubbles.
- Cook to a minimum temperature .
- Use a rubberised handle pancake pan where possible – not a cast iron one to avoid burning.
The Best Vegan Fluffy Pancakes
- 1 cup plant based milk of choice
- 1 tablespoon vinegar or lemon juice
- Make the buttermilk first and let sit for 5-7 minutes . It is in place of using any eggs and the result is amazing .
- Make the batter by mixing all the ingredients of the batter and then add the vegan buttermilk ( that had rested ) combine well and let the batter rest for more 5-7 minutes.
- Brush a non stick pancakes pan with coconut oil, using ¼ cup measuring cup pour the batter over low heat .
- Cook each side for 3 minutes, pancakes are ready to flip when you see the bubbles.
- Serve immediately and top with your favorite fruit and best to add also maple syrup .
- Store leftovers in the fridge in airtight container up to three days.
- Use 1:1 Gluten free flour, oat flour or almond flour, read details of use and quantities in the blog post above.
- Store in the fridge up to 3 days , in the freezer up tp 3 months.
- If you see the batter still liquid add gradually more flour.