Main image of Fluffy Vegan Pancakes

Fluffy Vegan Pancakes

30 min

Breakfast

10 ingredients or less

One-bowl / one-pot

Freezer-friendly
Everyone should have a go-to, classic, fluffy pancake recipe. These pancakes come together with only 7 ingredients, and then it's up to you to add the toppings of your choice. Fresh fruits, maple syrup, jam, stewed berries, chocolate, powdered sugar - these are only a few of our favourite pancake toppings.

Servings

(3 pancakes per serving)

Total

30 min

Prep

10 min

Cook

20 min

Contains

Gluten symbol

gluten

Swap out

Soy symbol

soy

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Pancakes

  • 1½ cups (207 g)
    all-purpose flour
  • 1 Tbsp (10 g)
    baking powder
  • 2 Tbsp (28 g)
    granulated sugar
  • ¼ tsp
    salt
  • 1⅓ cups (320 mL)
    unsweetened soy milk†
  • 1 Tbsp (15 mL)
    apple cider vinegar
  • 2 tsp (10 mL)
    pure vanilla extract
  • 1 Tbsp (15 mL)
    vegetable oil, for cooking

Toppings

Serves well with

Directions

  1. Place a sieve over a large bowl and sift in the flour and baking powder. Then, add the sugar and salt. Mix well.
  2. Next, add the milk, vinegar, and vanilla and mix until just combined. Make sure to not overmix, it’s okay if a few lumps remain. Let the batter rest for 3 minutes.
  3. Heat a non-stick crêpe pan on medium-high heat. Add oil as needed, and pour on ¼ cup of the pancake batter for each pancake.
  4. Cook for 1 - 2 minutes, or until the top is bubbly and the bottom is golden. Then flip and cook the other side until golden. Continue with the remaining batter.
  5. Serve with jam, maple syrup, and fruit if desired, and enjoy!

Notes

  • †We recommend either soy or pea milk for this recipe as the high protein content is what curdles to create vegan buttermilk.

Storage

  • The pancakes are best when enjoyed immediately.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To freeze, let the pancakes cool completely then freeze in a single layer on a baking sheet. When frozen, transfer to an airtight container. Store in the freezer for up to 2 months. Reheat on the stove or in a toaster when ready to enjoy.
Print

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 39%

• all-purpose flour

Proteins 35%

• unsweetened soy milk

Fruits & Veggies 26%

• fresh mixed berries

Calcium

• unsweetened soy milk

Fat

• vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of image of image of

Suggested recipes

Discussion & Rating

Rate this post

Romane Q - May 19, 2023, 2:17 p.m.

This recipe is now my new basic pancakes for the weekend breakfast! It’s tasty and super easy. My non-vegan boyfriend live it.

Reply
Djamila Ploeg - May 12, 2023, 10:40 a.m.

Reply
Sirisha - May 9, 2023, 5:19 p.m.

Honestly I don’t even write comments usually, but just had to say these are amazing pancakes, just a bonus that they don’t use egg. So fluffy and delicious and come together so fast. Second time making them today.

PUL Team - May 9, 2023, 8:21 p.m.

Aww thanks so much, Sirisha 😊

Reply
Lara - May 9, 2023, 7:43 a.m.

I Love This!!!
I normally prefer crepes instead of pancakes but these create the most AMAZING light and fluffy pancakes EVER. Served with honey and fresh fruits this was one of the nicest breakfasts I've had in a while. Thank you pick up limes. :)

PUL Team - May 9, 2023, 4:20 p.m.

Thanks a bunch, Lara 🙂

Reply
Yali - May 7, 2023, 12:15 p.m.

Best vegan pancakes! Thank you so much for sharing 😃

Reply
Ema - May 5, 2023, 10:46 a.m.

Yammy😋 thank you🙏❤️

Reply
Jella Ringeling - May 1, 2023, 11:36 a.m.

The most fluffy and thick pancakes I’ve made so far. I adjusted this recipe a little bit by swapping a small part of the flour with soy flour and added some ground flaxseed and some cinnamon. They were delicious 😋

PUL Team - May 1, 2023, 11:45 p.m.

Mmm sounds lovely, Jella, thank you 🤗

Reply
Tsvetelina Yocheva - May 1, 2023, 9:35 a.m.

Reply
Abne - April 30, 2023, 9:37 p.m.

I swapped the flour for gluten free flour and it worked perfectly. The pancakes were absolutely amazing! I’ll make them again tomorrow :)

PUL Team - May 1, 2023, 1:19 a.m.

Oh so lovely to hear, Abne, thanks for sharing this! 😃

Reply
Theres Derungs - April 30, 2023, 9:40 a.m.

Reply
Tiffany - April 29, 2023, 4:47 p.m.

I am amazed by how good they are! Still adjusting with the vegan diet, and must admit I was a bit doubtful about their fluffiness. But they are exactly as fluffy as in the video, and oh so delicious!! Already made them twice, with wonderful results, and gave some to non vegan non vegetarian friends who loved them too. Thank you so much for this recipe!!

PUL Team - May 1, 2023, 1:18 a.m.

Woohoo! So happy to hear, Tiffany, thank you 😃

Tiffany - May 8, 2023, 10:24 a.m.

Hi again! Question : if you double the quantities, do you let it rest double the time? (6min and not 3?)
Thank you!

PUL Team - May 8, 2023, 5:02 p.m.

Hey Tiffany, if you're doubling the quantities of the pancake recipe, it's not necessary to double the resting time. If you want to let it rest for longer though, that's perfectly fine. Just keep in mind that the longer you let the batter rest, the thicker it may become. You can add a bit more liquid to thin it out before cooking if needed 🙂

Reply
Anaëlle Le gac - April 29, 2023, 12:11 a.m.

Dear Sadia,
Your recipe is amazing.
Pancakes fluffy, light and vegan . Thanks a lot. I pin in Pinterest book.

PUL Team - April 29, 2023, 5:12 p.m.

Aw thanks so much, Anaëlle! Happy cooking 🤩

Reply
Patrick Illner - April 27, 2023, 3:06 p.m.

Dear Sadia, these pancakes are just amazing, so nice and fluffy and light. I could eat so many of them. Thanks for your great ideas always <3

PUL Team - April 29, 2023, 7:59 a.m.

Thanks so much, Patrick 💛

Reply
Zoë - April 26, 2023, 8:55 a.m.

Dear Sadia, thank you so much for this incredible recipe. I've been invited by friends for the weekend and we will make a little brunch. I would love to bring those pancakes as a surprise. But I know, that my my friends also love sheet pan pancakes. Would you reccomend to bake the batter in a sheet pan and at which temperature? Lots of love for all of you

PUL Team - April 29, 2023, 7:40 a.m.

Hey there, Zoë, awe brunch sounds lovely! Unfortunately, we haven't tested the recipe with baking so I can't suggest the baking temp or time with certainty (or even if it works well for that matter). My apologies, but if we do test it, I'll be sure to update the directions, and if you try it out before we do, let us know how you went about it 🤗

Reply
Athina - April 25, 2023, 11:12 a.m.

These are amazing! My partner has a sweet tooth, but also quite high cholesterol, so these were a great option that he could enjoy, and he loved them! I have been making a lot (and I mean, a lot) of your recipes in the past few months, and his latest blood tests were actually finally (just barely, but still) within normal cholesterol values. So a HUGE thank you for that :)

PUL Team - April 26, 2023, 12:36 a.m.

Awe hugs to you and your partner, Athina! 🤗

Reply
ES - April 23, 2023, 6:15 p.m.

Hi Sadia & team! I made these pancakes for a Sunday breakfast for my girlfriend today and we were both blown away! This recipe is amazing, and curdling the soy milk with vinegar is like magic, the way it makes the pancakes so fluffy. Incredible!

I do have a question about making small changes to the recipe, though, if that's ok. If I wanted to make the pancakes ever-so-slightly more wholesome and lifter-friendly by adding protein powder and substituting the regular flour for oat or whole wheat, is there something to consider with the ratios?
Thanks a lot!

PUL Team - April 24, 2023, 5 a.m.

Hey there, ES, aw so nice of you to make the pancakes for Sunday breakfast! We're so thrilled they were enjoyed. We haven't tested out either modification so we can't say with certainty. Perhaps starting with a small batch of 1/2 all-purpose flour and 1/2 oat or whole wheat flour is a less risky ratio to start with. Do let us know how it goes if you experiment with it! 😊

ES - May 15, 2023, 10:44 a.m.

Hi again! Just wanted to report back that using 1 1/4 cup oat flour and 1/4 cup protein powder resulted in less fluffy but equally delicious pancakes! The change in consistency was to be expected, of course, but I was really positively surprised by how great the pancakes still tasted. Thanks so much!❤️

Reply
TJ - April 23, 2023, 4:37 a.m.

I've tried many pancake recipes, vegan and non-vegan, and this one is the best! I love that it calls for ingredients that you probably already have in your pantry and isn't fussy in the least. They came out pillowy soft and fluffy. I appreciated the note in the video about adding more soymilk for a thinner batter, which is what I did.

PUL Team - April 24, 2023, 6 a.m.

Such a huge compliment, TJ, thanks so much 🤩

Reply
Christina - April 22, 2023, 10:31 p.m.

Would almond milk create the same consistency?

PUL Team - April 24, 2023, 4:21 a.m.

Hey there, Christina! We recommend either soy or pea milk for this recipe as the high protein content is what curdles to create vegan buttermilk. This helps the pancakes rise with a nice and fluffy texture. Almond milk has less protein so won't curdle as successfully, but the pancakes should still taste delicious 🙂

Reply
Ané - April 22, 2023, 10:07 p.m.

10/10 for this simple and delicious recipe. I’m not the best at baking so I was worried about messing this up, but it came out perfect. Thank you Sadia!

PUL Team - April 24, 2023, 4:14 a.m.

Thank you, Ané, we're so thrilled the recipe was enjoyed!

Reply
Devon - April 22, 2023, 11:13 a.m.

These were the perfect weekend breakfast for the fam, we all loved them!

Reply
Charlotte - April 21, 2023, 6:40 p.m.

I made these using GF all-purpose flour and the batter was really runny which made it impossible to form small pancakes with. 😅 Instead I made larger crêpe-style pancakes which worked very well! They still had an element of fluffiness to them and went really well with maple syrup and berries.

PUL Team - April 22, 2023, 6:36 a.m.

Thanks for sharing your experience with making the recipe gluten-free, Charlotte!

Reply
Aziz - April 18, 2023, 10:43 a.m.

Perfectly fluffy, delicious taste. Love it!

Reply
Kerry Cox - April 18, 2023, 9:54 a.m.

Stunningly good pancakes, makes a great filling breakfast ❤️

Reply
Shawn - April 17, 2023, 9:36 a.m.

So easy and so fluffy!! This are going to become a weekend staple, I just know it :D

Reply
Shri - April 17, 2023, 6:39 a.m.

These pancakes are great for evening time...
Gonna try it after my exams,
Can we substitute refined flour with any other flour?

PUL Team - April 17, 2023, 5:04 p.m.

Hey Shri, best of luck with your exams! We haven't tested out any other types of flour so we can't say with certainty. All-purpose flour helps give the pancakes a fluffy texture which other flours may not offer. In case you're interested and haven't already seen, we have a few pancake recipes that don't use all-purpose flour, such as our Buckwheat Pancakes and Oatmeal Pancakes - simply find them using the search bar 🤗

Reply
Valentina - April 16, 2023, 10:25 a.m.

Appreciated from all the family! Thank you for the recipe, our Sunday morning turned out in a family feast!

PUL Team - April 16, 2023, 10:09 p.m.

So happy to hear, Valentina - thank you!

Reply
Jennifer - April 16, 2023, 9:34 a.m.

Just tried these and they are absolutely perfect! So fluffy and delicious.

Reply
Japsowin - April 15, 2023, 6:37 p.m.

Can I use whole wheat flour instead of all-purpose flour?

PUL Team - April 16, 2023, 2 a.m.

Hey there, Japsowin! We haven't tested it out but whole wheat flour has a different texture and flavour than all-purpose flour, so the pancakes will be denser and nuttier. Whole wheat flour also absorbs more liquid than all-purpose flour, so the batter may be thicker. If you experiment with it and the batter is too thick, you can add a little more plant milk until the desired consistency. We've also heard positive reviews for whole wheat flour in our High Protein Vegan Pancakes recipes in case you're interested: https://www.pickuplimes.com/r…

Crystal - April 24, 2023, 3:05 p.m.

I substituted the white flour for wheat flour and also the soy milk for a extra creamy oat milk (Planet Oat brand) - same measurements. The apple cider vinegar doesn't seem to curdle the oat milk.

After letting it rest, it grew! And bubbled up the batter but I cooked it anyway. It was a weird texture when scooping it up, like soft peak egg whites, but it turned golden brown nicely and both sides. Be careful when flipping it!! It was falling apart very easily. I added a few blueberries in it while it cooked.

It was extremely fluffy and delicious! Thanks for a great recipe to follow 🧡

PUL Team - April 24, 2023, 5:37 p.m.

Ooo thanks for sharing your experience with the recipe, Crystal, how exciting to hear!

Reply