Fluffy Vegan Pancakes: Regular and Mini Recipes

Make perfectly golden regular or mini pancakes with this easy, fluffy vegan pancakes recipe. They’re light, airy, and made with simple pantry staples—no eggs or dairy—and ready in about 15 minutes.

Light and Fluffy Vegan Pancakes — Regular or Mini

We wanted a whimsical, bite-sized treat for a bridal shower and settled on mini pancakes (also called silver dollar pancakes). This simple vegan pancakes recipe worked perfectly for both regular and mini sizes, delivering fluffy, tender results every time.

These pancakes are quick, convenient, and versatile—ideal for breakfast, brunch, dinner, dessert, lunchboxes, and, in mini form, baby weaning or toddler snacks. The recipe uses no eggs or dairy and relies on a few inexpensive pantry staples: flour, baking powder, a flax “egg” binder, plant-based milk, and a little vegan butter or oil. The batter takes about 15 minutes to prepare; cooking time varies by size.

There are many ways to adapt the batter—try vegan chocolate chips, berries, or spices for different flavors. The pancakes freeze well and reheat easily, making them a convenient make-ahead breakfast option for busy mornings.

The Ingredients

• Flour: Use 100% all-purpose flour, a 50/50 blend of all-purpose and whole wheat, or try spelt or buckwheat (if using spelt or buckwheat, rest the batter 15–20 minutes).

A good all-purpose gluten-free flour blend can also work to make gluten-free vegan pancakes.

• Flax egg: Ground flaxseed (or chia) mixed with water creates a reliable egg replacement that doesn’t add strong flavors.
• Baking powder: Keeps the pancakes light and fluffy—make sure it’s fresh.
• Plant-based milk: Any unsweetened dairy-free milk will do—almond, soy, oat, etc.
• Vanilla extract: Use pure vanilla for the best flavor.
• Sugar: White sugar, raw cane, coconut sugar, or a sugar alternative can be used.
• Salt: Balances sweetness and enhances flavor.
• Vegan butter or neutral oil: For richness and greasing the pan.

Add-ins and Flavor Variations

Customize these vegan pancakes with additions to suit your taste:

• Cinnamon: A pinch for warm spice.
• Vegan chocolate chips: Sprinkle into the batter on the pan.
• Fresh fruit: Blueberries, raspberries, chopped strawberries, or banana slices pressed into the batter.
• Dried fruit: Raisins, dried cherries, or dried blueberries folded into the batter.
• Nuts and seeds: Chopped toasted walnuts, pecans, almonds, or pumpkin seeds.
• Coconut: Shredded or flaked coconut for texture.
• Citrus zest: Lemon, lime, or orange zest for brightness.
• Cocoa: Replace 2–3 tablespoons of flour with unsweetened cocoa powder for chocolate pancakes.

How to Make Vegan Pancakes

• Combine the flaxseed meal and warm water in a small bowl. Mix well for about a minute, then set aside for 5 minutes to thicken.

• In a large bowl, sift together the flour, baking powder, salt, and sugar.

• In a separate bowl, warm the plant-based milk and vegan butter together until the butter is melted. Add vanilla and the flax mixture to the milk.
• Pour the wet ingredients into the dry ingredients and gently mix until combined. A few small lumps are fine—do not overmix.

Tip: Avoid overworking the batter. Overmixing can make pancakes tough; a little resting time (20–30 minutes) helps if you’re concerned the batter was overmixed.

• Preheat a nonstick skillet or griddle over medium-high heat and lightly grease with vegan butter or oil.
• For regular pancakes: use about ¼ cup batter per pancake. Cook 2–3 minutes on the first side until golden with bubbles on the surface, then flip and cook about 1 minute more.
• For mini pancakes: use about 1 tablespoon batter per pancake (a squeeze bottle or spoon works well). Cook roughly 30 seconds on the first side, then flip and cook a few more seconds. If using 2 tablespoons per mini pancake, increase the time slightly.
• Work in batches without overcrowding the pan. Transfer cooked pancakes to a warm oven if making many at once.

FAQs

Pro Recipe Tips

• Avoid over-mixing: Stir gently and stop when combined. Let the batter rest if it seems overworked.
• Oil-free option: Replace the vegan butter or oil with extra non-dairy milk and use a quality non-stick pan.
• Test pancake: Cook one to check heat and timing before cooking the entire batch.
• Save time: Use a large griddle to cook multiple pancakes at once.
• Keep warm: Place finished pancakes in a single layer on a baking sheet in a 200°F / 95°C oven until serving.

Serving Suggestions

Enjoy these regular or mini fluffy pancakes for breakfast, brunch, dessert, or packed in lunchboxes. Mini pancakes are especially handy for toddlers and parties. Serve plain or with:

Favorite toppings: Maple syrup, vegan yogurt, coconut whipped cream, fruit compote, powdered sugar, fresh fruit, or toasted nuts.

Brunch pairings: Pair with scrambled tofu, a savory potato bake, or muffins for a full vegan brunch spread.

Serving mini pancakes on a special occasion? Stack a few, skewer them with a toothpick, top with berries and a dusting of powdered sugar, and serve syrup for dipping.

Storage Instructions

Allow pancakes to cool, then store in an airtight container in the refrigerator for 4–5 days. Separate layers with parchment or wax paper.

For longer storage, flash-freeze pancakes on a tray until solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat from frozen or thaw overnight in the refrigerator before warming.

More Vegan Breakfast Ideas

• Blueberry vegan pancakes
• Vegan waffles
• Vegan French toast
• Brazilian-style French toast (Rabanada)
• Vegan cinnamon rolls

Photos by Alfonso Revilla

Easy Vegan Pancakes [Regular or Mini]

Make perfectly golden regular or mini pancakes with this easy, fluffy vegan pancakes recipe. Light, airy, and made with simple pantry staples—no eggs or dairy—in about 15 minutes.

Ingredients

• 1 tablespoon flaxseed meal
• 2 ½ tablespoons warm water
• 1 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3 ½ tablespoons sugar
• 1 ½ cups plant-based milk
• 3 tablespoons vegan butter, plus more for greasing (or neutral oil)
• 2 teaspoons vanilla extract

Instructions

1. In a small bowl, mix the flaxseed meal with warm water and beat for about 1 minute. Set aside for 5 minutes to thicken.
2. In a large bowl, sift together the flour, baking powder, salt, and sugar.
3. Warm the plant-based milk with the vegan butter until the butter is melted. Stir in vanilla and the flax mixture.
4. Pour the wet ingredients into the dry ingredients and gently whisk until combined. Small lumps are fine—do not overmix.
5. Preheat a nonstick pan over medium heat and lightly grease. For mini pancakes, drop 1 tablespoon portions; for regular pancakes, use ¼ cup portions. Cook until golden and bubbles appear on the surface, then flip and cook until set.
6. Repeat with remaining batter. Serve warm with your favorite toppings.

Notes

• Avoid over-mixing: Over-mixing yields dense pancakes. Rest the batter 20–30 minutes if needed.
• Oil-free option: Omit the butter/oil and use extra non-dairy milk with a good non-stick skillet.
• Test pancake: Cook a single pancake first to adjust heat and timing.

Nutrition

Calories: 46 kcal

Carbohydrates: 7 g

Protein: 1 g

Fat: 1 g

Sodium: 88 mg

Fiber: 0.3 g

Additional Info

Author: Toni Okamoto

Course: Breakfast

Cuisine: American

Method: Stovetop

Diet: Vegan

Tried this recipe? Please tag @PlantBasedOnABudget on Instagram—we’d love to see your pancakes!