Fluffy, Tender, and Delicious Dairy-Free Pancakes
These classic vegan pancakes deliver the fluffy texture and buttery flavor you expect from traditional buttermilk pancakes, without dairy or eggs. Using simple substitutes like plant-based milk, lemon juice, and ground flaxseeds, this recipe creates pancakes that are tender, perfectly golden, and deliciously satisfying.
Why This Recipe Works
Combining plant-based milk with lemon juice replicates the acidity of traditional buttermilk, which, when mixed with baking soda, produces fluffy pancakes with a rich, satisfying flavor. Ground flaxseeds effectively replace eggs by providing structure, a slight chewiness, and binding the batter beautifully. This results in pancakes that are fluffy, moist, and flavorful.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground golden flaxseeds
- ¾ teaspoon salt
- 2 cups plant-based milk (at room temperature)
- 3 tablespoons refined coconut oil (melted, slightly cooled), plus extra for cooking
- 2 tablespoons lemon juice
Instructions
1. Prepare Batter
Adjust oven rack to the middle position and preheat oven to 200°F (95°C). Place a wire rack in a rimmed baking sheet and put it in the oven.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground flaxseeds, and salt.
In a separate bowl, combine plant-based milk, 3 tablespoons melted coconut oil, and lemon juice. Add wet ingredients to the dry mixture, stirring gently until just combined—some lumps are okay (avoid overmixing).
2. Cook Pancakes
Heat a nonstick skillet or electric griddle over medium heat and add 1 teaspoon of coconut oil. Spread oil thinly using a paper towel.
Pour ¼ cup batter per pancake into the skillet. Cook until the edges are set, bubbles appear on the surface, and the bottom side is golden-brown (2–3 minutes).
Flip pancakes and cook until the second side is golden, about 1–2 minutes.
3. Keep Warm and Serve
Transfer cooked pancakes to the oven rack and loosely cover with foil to keep warm. Continue with remaining batter, adding a little coconut oil to the skillet as needed.
Serve immediately, topped with maple syrup, fresh fruit, or your favorite vegan toppings.
Final Thoughts
These vegan pancakes are perfect for weekend brunches or any morning you want something special. Easy, fluffy, and incredibly tasty, they’re sure to become your go-to pancake recipe!
