Fluffy Vegan Pancakes

Pancakes are synonymous with the weekend for me! Lazy Saturday mornings = a big stack of fluffy pancakes, no doubt about it. After a lot of trial and error, I came up with this recipe and now use it almost every weekend. These straight from the pan with your favourite toppings make a dreamy breakfast (or brunch).

Since eggs are the main ingredient of pancakes normally, you’d think it would be tricky to achieve the same fluffy rise but you’d be wrong! The apple cider vinegar and baking powder react in the mixture to produce carbon dioxide bubbles which in turn help the pancakes rise beautifully.

The trick to getting them nice and fluffy is to let the batter rest for a few minutes before starting to fry the pancakes. I like to fry them in a dry, non-stick pan but you can add a little bit of dairy-free butter if you like.

Berries are one of my all-time favourite pancake toppings. Frozen berries are the star of the show again here! Cooked down into a jammy compote and spooned over creamy coconut yoghurt, they make the prettiest ombré mess.

Other Topping Ideas

Chia jam

Hazelnut chocolate spread

THIS Isn’t Bacon and maple syrup

Keep it simple with vegan butter (I love Naturli)

Caramelised banana with chopped nuts

Apple and cinnamon compote


These are best eaten straight away but I have some left over, I like to pop them in the toaster for a couple of minutes and eat them smothered in butter and jam or some hazelnut chocolate spread. They last a couple of days in a sealed container and are best warmed slightly before eating, either in the toaster or a pan.

Fluffy vegan pancake stack

Fluffy Vegan Pancakes

Light and fluffy vegan pancakes to have with your favourite toppings. Easy to make and few ingredients.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine Vegan
Servings 8 pancakes


  • 150 g self-raising flour or gluten-free
  • 250 ml plant milk
  • 25 g caster sugar
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar


  • Add flour, baking powder, sugar and vinegar to a mixing bowl and then pour in the milk.
  • Whisk everything together and then mix using a wooden spoon until the batter is smooth.
  • Heat a non-stick pan on a medium-high heat.
  • Once the pan is hot, carefully drop a large spoonful of mix in. Wait until bubbles appear and then burst, then use a spatula to flip.
  • Leave to cook on the other side for another couple of minutes. Once lightly golden, remove from the pan.
  • Repeat until you have a stack of fluffy pancakes!
Keyword pancakes


  1. 5 stars
    Fluffiest pancakes ever! So easy to make

  2. Pingback: Cherry Bakewell Pancakes - Sarah's Vegan Recipes

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