How to Make Perfectly Fluffy Vegan Pancakes Every Time

Let’s be real: vegan pancakes can be hit or miss.

Too dense. Too chewy. Weirdly gummy. Or flat and disappointing.

But they don’t have to be. With a few simple tweaks, you can make tall, fluffy, golden pancakes—without eggs or dairy.

Here’s how to do it.

🌾 1. Choose the Right Flour

Use all-purpose or plain flour for the best texture. Wholemeal can work too, but:

• Mix it 50/50 with white flour for fluffiness

• Sift your flour to aerate it

🧁 Don’t overmix—once the flour is in, stir just until combined.

🥄 2. Use a Leavening Duo

You need more than just baking powder.

• Use baking powder + baking soda together

• Add an acid (like lemon juice, apple cider vinegar, or yoghurt)

• This combo creates extra lift and bubbles

💡 Think fizzy science: that’s what gives pancakes height.

🥛 3. Choose the Right Plant Milk

Soy, oat, or almond milk all work—just keep these in mind:

• Use unsweetened, unflavoured varieties

• Slightly warm the milk to help with fluffiness

• Whisk it with vinegar before adding to dry ingredients

🧪 This activates the baking soda for more rise.

🍌 4. Optional Binding Boost

No eggs? No problem.

• For extra structure, use mashed banana, flax egg, or applesauce

• 1 tbsp flaxseed + 3 tbsp water = 1 flax egg

• Don’t overdo it—too much = dense texture

✅ Try without binders first—flour and leaveners are often enough.

🔥 5. Nail the Cooking Process

• Heat your non-stick pan or griddle to medium—not too hot

• Let the batter rest for 5–10 minutes before cooking

• Don’t press down with the spatula!

🥞 Flip only when bubbles form and the edges look set.

🧠 Final Thought: Pancakes Are Science + Patience

Fluffy vegan pancakes aren’t luck. They’re simple chemistry: lift, structure, and timing.

Once you understand the leavening, milk, and mixing—you’re golden.

And so are your pancakes.

💬 Got a favourite vegan pancake variation? Blueberries, choc chips, cinnamon swirl? Share your tips—we’re flipping brilliant together.