I don’t know about you but when I went vegan one of the first recipes I searched for was for the BEST vegan pancakes.
Foodie-alert! This, y’all, is the winner.
I tired many, many vegan pancake recipes in my quest to discover one that met my expectations and was thrilled when I found this! They tastes just like the buttermilk pancakes my Mom made me when I was a kid!
They are right up there on my list of favorite recipes, which you can now access for free with a Kitchen Insider membership!
So, my advice is to stock up on ingredients because you’re gonna want more once you finish these!
I’m from New England so I drizzle mine with sugary-sweet, melt-in-your-mouth pure maple syrup and a touch of vegan butter. However, I’m sure blueberries, bananas, coconut whipped cream or even a handful of chopped walnuts would taste heavenly atop these delightfully fluffy pancakes!
The secret in this recipe is to mimic the buttermilk by combining the oat milk with lemon juice and baking soda. It creates a deceptively creamy, butter-like flavor! The ground flaxseed gives the pancakes the structure that the egg normally provides, giving it a wonderfully chewy texture.
No need to make a “flaxseed egg” before hand! Simply add the ground flaxseed to the dry ingredients, the oat milk will hydrate it when you mix all the ingredients together. This allows it to bind and give “rise” to the fluffiest, best vegan pancakes ever.
If you don’t have any oat milk on hand you can use coconut milk, the taste will just be somewhat milder and the color will be paler. Or you can use almond milk, the only difference will be a more savory flavor. If you use soy milk expect the pancakes to be slightly denser with a unmistakable soy flavor.
I tried them all and fell in love with the oat milk version.
I like to make these on the weekend when I have time to lounge around with a cup of steaming hot coffee and, on occasion, a mimosa. 😉
They’re also perfect for brunch with family or friends.
I hope you try them, I look forward to your feedback!
Best Vegan Pancakes
The best vegan pancakes for a lazy weekend, breakfast in bed type of morning.
- 2 c all-purpose flour
- 2 tbsp organic sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground golden flaxseeds
- 3/4 tsp sea salt
- 2 c oat milk, room temperature
- 3 tbsp coconut oil, melted and cooled
- 2 tsp coconut oil, for greasing the skillet
- 2 tbsp lemon juice
Preheat oven to 200 degrees. Place baking sheet on middle rack in the oven.
Combine the flour, sugar, baking powder, baking soda, ground flaxseed and salt in a medium sized bowl with a whisk. Make a well in the center with a spoon and set aside.
Combine the oat milk, melted coconut oil and lemon juice in a small bowl with a whisk.
Pour the wet ingredients into the well of the dry ingredients. Whisk to combine until moist and slightly lumpy. Be careful not to over-mix!
Heat remaining 1-2 tsp coconut oil in a skillet (preferably non-stick) over medium heat.
Scoop 1/4 c portions of batter into the skillet and cook until you see the edges set (when the bubbles on the surface begin to pop). Approximately 2-3 minutes.
Flip and cook for an additional 1-3 minutes on the other side.
Transfer to the baking sheet in the oven and tent with aluminum foil to keep warm until serving or serve immediately!
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