20 Fluffy Vegan Pancake Recipes Delicious

Wake up to the smell of happiness with our roundup of 20 Fluffy Vegan Pancake Recipes that promise to delight your taste buds and brighten your mornings! Whether you’re a seasoned vegan or just exploring plant-based options, these pancakes are so light, fluffy, and delicious, you won’t believe they’re vegan. Dive in to discover your next breakfast favorite that’s sure to become a staple in your home kitchen.

Blueberry Vegan Pancakes

Start your morning with a stack of these fluffy Blueberry Vegan Pancakes, bursting with juicy berries and free from any animal products—perfect for a wholesome breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tsp vanilla extract and 1 tbsp melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1/2 cup fresh blueberries.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.

These pancakes are wonderfully light and fluffy, with the natural sweetness of blueberries shining through—no syrup needed!

Tip: For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.

Banana Oat Vegan Pancakes

Start your morning with these fluffy Banana Oat Vegan Pancakes, a delightful twist on the classic that’s both nutritious and satisfying.

Ingredients

• 1 cup rolled oats
• 1 ripe banana
• 1 cup almond milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp coconut oil, for cooking

Instructions

1. In a blender, combine 1 cup rolled oats, 1 ripe banana, 1 cup almond milk, 1 tbsp maple syrup, 1 tsp vanilla extract, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt. Blend until smooth.
2. Heat a non-stick skillet over medium heat and add 1 tbsp coconut oil.
3. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
4. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

These pancakes stand out with their naturally sweet banana flavor and hearty oat base, making them a guilt-free indulgence any day of the week.

Tip: For extra fluffiness, let the batter sit for 5 minutes before cooking to allow the oats to absorb the liquid.

Chocolate Chip Vegan Pancakes

Wake up to the smell of these fluffy, indulgent Chocolate Chip Vegan Pancakes—perfect for a lazy weekend brunch that everyone can enjoy, no matter their dietary preferences.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• 1/2 cup vegan chocolate chips

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tsp vanilla extract and 2 tbsp melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup vegan chocolate chips.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.

These pancakes are a game-changer with their melt-in-your-mouth texture and pockets of gooey chocolate in every bite.

Tip: For extra fluffiness, let the batter rest for 10 minutes before cooking.

Pumpkin Spice Vegan Pancakes

Wake up to the cozy aromas of fall with these fluffy Pumpkin Spice Vegan Pancakes, perfectly spiced and utterly comforting.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1 cup almond milk
• 1/2 cup pumpkin puree
• 2 tbsp maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
2. In another bowl, mix 1 cup almond milk, 1/2 cup pumpkin puree, 2 tbsp maple syrup, 1 tbsp melted coconut oil, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes until golden.

These pancakes are a game-changer with their moist, tender crumb and the perfect balance of sweetness and spice. The pumpkin puree not only adds flavor but also keeps them incredibly soft.

Tip: For an extra indulgent touch, drizzle with more maple syrup and a sprinkle of toasted pecans before serving.

Apple Cinnamon Vegan Pancakes

Wake up to the comforting aroma of Apple Cinnamon Vegan Pancakes, a delightful twist on the classic breakfast that’s sure to warm your heart and home.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup grated apple
• 2 tablespoons coconut oil, melted

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
2. In another bowl, mix 1 cup almond milk with 1 tablespoon apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 teaspoon vanilla extract, 1/2 cup grated apple, and 2 tablespoons melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.

These pancakes stand out with their fluffy texture and the perfect balance of sweet apple and warm cinnamon, making them a hit for any breakfast table.

Tip: For extra apple flavor, top with thinly sliced apples sautéed in a bit of coconut oil and cinnamon.

Almond Flour Vegan Pancakes

Start your morning with these fluffy, guilt-free Almond Flour Vegan Pancakes that are as nutritious as they are delicious.

Ingredients

• 1 cup almond flour
• 1 tablespoon coconut sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup almond flour, 1 tablespoon coconut sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
2. Add 1 cup almond milk, 1 tablespoon melted coconut oil, and 1 teaspoon vanilla extract to the dry ingredients. Stir until just combined.
3. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
4. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. Serve warm with your favorite toppings.

These pancakes stand out for their perfectly tender texture and rich, nutty flavor, thanks to the almond flour. They’re a fantastic way to enjoy a classic breakfast with a healthy twist.

Tip: For extra fluffiness, let the batter sit for 5 minutes before cooking.

Buckwheat Vegan Pancakes

Start your morning with these fluffy, nutrient-packed buckwheat vegan pancakes that are as satisfying as they are simple to make.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon melted coconut oil
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon coconut sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, mix 1 cup almond milk with 1 tablespoon apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tablespoon melted coconut oil and 1 teaspoon vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.

These pancakes stand out with their rich, nutty flavor and light texture, proving that vegan breakfasts can be just as indulgent. Tip: For extra fluffiness, let the batter rest as directed—it makes all the difference!

Sweet Potato Vegan Pancakes

Start your morning with a twist by whipping up these fluffy Sweet Potato Vegan Pancakes, packed with warmth and spice for a comforting breakfast.

Ingredients

• 1 cup mashed sweet potato (about 1 medium)
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp coconut sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup almond milk
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, coconut sugar, cinnamon, and nutmeg.
2. In another bowl, mix the mashed sweet potato, almond milk, melted coconut oil, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes.
5. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

The natural sweetness of the sweet potato means you can enjoy these pancakes with just a drizzle of maple syrup, letting the rich, spiced flavors shine through.

Tip: For extra fluffy pancakes, don’t overmix the batter—a few lumps are perfectly fine!

Lemon Poppy Seed Vegan Pancakes

Start your morning with a zesty twist on a classic breakfast favorite—these Lemon Poppy Seed Vegan Pancakes are fluffy, light, and packed with bright flavors.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp poppy seeds, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tbsp melted coconut oil, and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with maple syrup or your favorite toppings.

The combination of lemon zest and poppy seeds not only adds a delightful crunch but also a burst of citrus that wakes up your taste buds.

Tip: For extra fluffy pancakes, avoid overmixing the batter—a few lumps are perfectly fine!

Matcha Green Tea Vegan Pancakes

Start your morning with a vibrant twist on classic pancakes—these Matcha Green Tea Vegan Pancakes are as delightful to look at as they are to eat.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp matcha green tea powder
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp matcha green tea powder, 2 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tsp vanilla extract and 2 tbsp melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes.
5. Serve warm with your favorite toppings. The matcha not only gives these pancakes a beautiful green hue but also a subtle, earthy flavor that pairs wonderfully with sweet syrups.

Tip: For extra fluffy pancakes, avoid overmixing the batter—a few lumps are perfectly fine!

Peanut Butter Vegan Pancakes

Start your morning with these fluffy Peanut Butter Vegan Pancakes, a delightful twist on the classic that’s sure to satisfy your sweet tooth without any dairy or eggs.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk
• 1/4 cup creamy peanut butter
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, for cooking

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt.
2. In another bowl, mix 1 cup almond milk, 1/4 cup creamy peanut butter, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and add 1 tablespoon coconut oil. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with extra maple syrup and a dollop of peanut butter on top.

These pancakes stand out with their rich peanut butter flavor and irresistibly fluffy texture, making them a perfect weekend treat.

Tip: For an extra nutty flavor, sprinkle chopped peanuts on top before serving.

Raspberry Coconut Vegan Pancakes

Start your morning with a burst of tropical flavor and a touch of sweetness with these Raspberry Coconut Vegan Pancakes. They’re fluffy, vibrant, and completely plant-based!

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• Extra coconut oil for cooking

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt.
2. Add 1 cup coconut milk, 1 tbsp melted coconut oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay.
3. Gently fold in 1/2 cup fresh raspberries, being careful not to overmix.
4. Heat a non-stick skillet over medium heat and lightly grease with extra coconut oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.
5. Serve warm with extra raspberries and a drizzle of maple syrup if desired.

The combination of tart raspberries and creamy coconut milk gives these pancakes a uniquely refreshing taste that’s perfect for a sunny weekend brunch.

Tip: For extra coconut flavor, toast some shredded coconut and sprinkle it on top before serving.

Carrot Cake Vegan Pancakes

Start your morning with a twist on the classic carrot cake by whipping up these fluffy, vegan-friendly pancakes that are packed with warm spices and sweet carrots.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup grated carrots
• 2 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In another bowl, mix the almond milk and apple cider vinegar, then let sit for 5 minutes to curdle. Stir in the maple syrup, vanilla extract, grated carrots, and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
5. Serve warm with extra maple syrup and a sprinkle of cinnamon if desired.

These pancakes stand out with their moist texture from the carrots and a perfect balance of spices that mimic the beloved carrot cake flavor. A delightful way to enjoy dessert for breakfast!

Tip: For extra fluffiness, don’t overmix the batter—lumps are okay!

Spinach Vegan Pancakes

Start your morning with a vibrant twist on classic pancakes—these spinach vegan pancakes are not only nutritious but also incredibly fluffy and satisfying.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 cup fresh spinach, tightly packed
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt.
2. In a blender, combine 1 cup almond milk, 1 tbsp apple cider vinegar, 1 cup fresh spinach, 1 tbsp melted coconut oil, and 1 tsp vanilla extract. Blend until smooth.
3. Pour the spinach mixture into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.

The secret to these pancakes’ vibrant color and subtle sweetness lies in the fresh spinach and vanilla—a combo that’s as pleasing to the eye as it is to the palate.

Tip: For extra fluffiness, avoid overmixing the batter; a few lumps are perfectly fine!

Gluten-Free Vegan Pancakes

Start your morning right with these fluffy, gluten-free vegan pancakes that everyone at the table will love—no one will guess they’re made without eggs or dairy!

Ingredients

• 1 cup gluten-free all-purpose flour
• 2 tbsp coconut sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together 1 cup gluten-free all-purpose flour, 2 tbsp coconut sugar, 1 tbsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tsp vanilla extract and 2 tbsp melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.

These pancakes are incredibly light and fluffy, with a subtle sweetness from coconut sugar that pairs perfectly with maple syrup. The secret? Letting the batter rest ensures the fluffiest texture possible.

Tip: For extra flavor, fold in a handful of blueberries or chocolate chips into the batter before cooking.

Vanilla Bean Vegan Pancakes

Start your morning with these fluffy Vanilla Bean Vegan Pancakes, infused with real vanilla bean for a luxurious twist on a breakfast classic.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 1/4 cups almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 vanilla bean, seeds scraped
• 2 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3 1/2 tsp baking powder, 1/2 tsp salt, and 1 tbsp sugar.
2. In another bowl, mix 1 1/4 cups almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tsp vanilla extract, the seeds from 1 vanilla bean, and 2 tbsp melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.

The real vanilla bean seeds speckled throughout these pancakes not only add a beautiful visual appeal but also a depth of flavor that’s unmatched by extract alone.

Tip: For extra fluffy pancakes, avoid overmixing the batter—it’s okay if there are a few lumps!

Cinnamon Roll Vegan Pancakes

Wake up to the sweet, comforting aroma of cinnamon with these fluffy vegan pancakes that twist a classic breakfast into something extraordinary.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 2 tbsp granulated sugar, and 1 tsp ground cinnamon.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tbsp vegetable oil and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.

These pancakes stand out with their perfect balance of sweetness and spice, and the apple cider vinegar adds a subtle tang that elevates the flavors. Serve them stacked high with a drizzle of maple syrup for a breakfast that feels indulgent yet wholesome.

Tip: For an extra cinnamon roll effect, swirl a mixture of 1 tbsp melted vegan butter, 1 tbsp brown sugar, and 1/2 tsp cinnamon into the batter before cooking.

Strawberry Shortcake Vegan Pancakes

Start your morning with a sweet twist by whipping up these fluffy Strawberry Shortcake Vegan Pancakes, bursting with fresh strawberries and a hint of vanilla.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 2 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tsp vanilla extract and 2 tbsp melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup diced fresh strawberries.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.
5. Serve warm with extra strawberries and a drizzle of maple syrup if desired.

These pancakes are a delightful way to enjoy the classic strawberry shortcake flavors in a breakfast-friendly form, with the perfect balance of sweetness and tartness from the fresh strawberries.

Tip: For extra fluffiness, let the batter rest for 10 minutes before cooking.

Chocolate Banana Vegan Pancakes

Start your morning with a stack of these fluffy Chocolate Banana Vegan Pancakes, where the sweetness of ripe bananas meets the rich depth of cocoa for a breakfast that feels like dessert.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 ripe banana, mashed
• 1 cup almond milk
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp cocoa powder, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix the mashed banana, 1 cup almond milk, 1 tbsp melted coconut oil, and 1 tsp vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken slightly.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.
5. Serve warm with your favorite toppings. The natural sweetness of the banana means these pancakes are perfectly satisfying without added syrup.

Tip: For extra chocolatey pancakes, sprinkle a few vegan chocolate chips onto the batter right after pouring it onto the skillet.

Savory Herb Vegan Pancakes

Start your morning with a twist by whipping up these Savory Herb Vegan Pancakes, packed with fresh flavors and a fluffy texture that’ll make you forget they’re plant-based.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh chives, finely chopped
• 1 tsp dried thyme
• 1/2 tsp garlic powder

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp dried thyme, and 1/2 tsp garlic powder.
2. In another bowl, mix 1 cup unsweetened almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle slightly. Then, stir in 2 tbsp olive oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/4 cup fresh parsley and 2 tbsp fresh chives.
4. Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour 1/4 cup batter for each pancake, cooking for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.

These pancakes stand out with their herb-infused aroma and a tender crumb that pairs perfectly with a drizzle of maple syrup or a dollop of vegan sour cream.

Tip: For an extra flavor boost, sprinkle some nutritional yeast into the batter before cooking.

Conclusion

We hope this roundup of 20 fluffy vegan pancake recipes inspires your next breakfast adventure! Whether you’re craving classic flavors or something uniquely delicious, there’s a recipe here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the vegan pancake love. Happy cooking!

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