Outrageously Fluffy Vegan Pancakes

Recipe from Ambitious Kitchen

Yield: 6 Large Pancakes


For the dry ingredients

  • 1 cup all-purpose flour*
  • 1 tablespoon baking powder
  • ¼ teaspoon salt

For the wet ingredients

  • 1 tablespoon flaxseed meal
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon coconut sugar (or regular sugar)
  • 2 tablespoons melted and cooled coconut oil (or sub melted vegan butter or neutral oil)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup + 1 tablespoon non-dairy milk

Optional mix-ins

  1. ¾ cup fresh or frozen blueberries (if using frozen, toss berries with 1 tablespoon flour first)
  2. ⅓ cup mini chocolate chips, dairy-free if desired

For greasing the skillet

  • Coconut oil or vegan butter, for greasing the griddle/skillet


  1. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a separate large bowl, mix together the flaxseed meal, apple cider vinegar, sugar, melted coconut oil, vanilla, and almond extract until it comes together. Slowly whisk in the almond milk.
  3. Add the dry ingredients to the wet ingredients and mix until a batter forms; it doesn’t need to be perfectly smooth. Stir in any mix-ins you are using, if you are using any. If you want the batter to be thinner, add in another tablespoon of almond milk. Do not overmix.
  4. Lightly coat a griddle with oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on the underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium-low later so that my pancakes don’t burn.
  5. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 large pancakes total.