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Fluffy Flax Vegan Pancakes

These fluffy flax vegan pancakes are the lightest, softest pancakes I have ever had the pleasure of devouring. This recipe is super easy and adaptable, and uses basic pantry ingredients while holding up to additions of fruit, substitutions, and my tendency to burn things. The flaxseed meal in this recipe will help vegans and vegetarians get the daily Omega-3’s as recommended by Dr. Greger of NutritionFacts.org. So, you could say these pancakes are practically health food. Not really. But sort of. If you squint.

fluffy vegan pancakes with vegan butter and vegan honey

Vegan “honey” on fluffy flax vegan pancakes.

Growing up, the pancakes I usually had were flat and dense; more like British-style pancakes. Sure, they are good and I still make them once in a while, but this version of vegan pancakes are my go-to. We have these in my home at least once every weekend. Sometimes for dinner too.

Video Tutorial

Fluffy Flax Vegan Pancakes
Serves 6
Fluffy vegan pancakes with flax seed meal! Super soft and delectable, they are quick and easy to whip up. Plus, these can be easily frozen for later use.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 cup white flour (if using whole wheat, use a bit less)
  2. 4 tablespoons flax seed meal
  3. 2 tablespoons vegetable shortening, chilled ( I like Earth Balance brand shortening or just chilled refined coconut oil)
  4. 1 tablespoon sugar
  5. 1/2 tablespoon baking powder
  6. pinch of salt
  7. 1 1/4 cups soy milk (or your favourite plant-based milk)
  8. 1/4 teaspoon of vanilla (optional)
Instructions
  1. In a large mixing bowl combine all the dry ingredients: flour, flax seed meal, sugar, baking powder, and salt.
  2. Using a pastry knife (or two knives held together), cut the shortening into the flour mixture. You want to end up with the largest pieces of shortening being about pea size.
  3. Pour in your plant-based milk (and vanilla extract if using) and mix until totally combined.
  4. Heat a skillet on medium-high heat. You shouldn't need to grease it if it is a non-stick pan. The pan is hot enough when you drop a bit of water on it and it sizzles right off.
  5. Pour about 1/3 cup of batter on to the center of the pan. Let it spread out on it's own.
  6. Cook until the edges of the pancakes start to look dry and a few bubbles form in the middle.
  7. Flip the pancake over with a spatula and let cook for a half minute or until the bottom is golden.
  8. Repeat with the rest of the batter.
Notes
  1. This recipe makes 6 pancakes which is enough to put 2 adults into a food coma.
  2. You can actually use any plant-based milk for this recipe. I've even used beer in the past and it works pretty well. For less thick milks, you may have to add a teaspoon or two more of flour.
  3. To keep all the pancakes hot while you are working, heat your oven with a baking sheet in it as you are making the batter. When you're starting to cook the pancakes, turn your oven off. Then, you can place the finished pancakes in the oven while you make the rest.
  4. If your non-stick skillet is anything like mine (ie. worn out and should really be tossed, but you're using it anyway), grease it with a little Earth Balance before you cook the first pancake. For some reason, I usually need to grease for the first one, but the other ones are fine without.
Mary's Test Kitchen http://www.marystestkitchen.com/

Fluffy Flax Vegan Pancakes Variations

These are some variations for this vegan pancake recipe that I have worked for me:

  • No milk? Try leftover beer. I’ve used Oatmeal Stout, Chocolate Stout, and Pumpkin Ale. It tends to make the batter thinner and sticks to the pan more. To prevent that, I add an extra tablespoon of flour and a tablespoon of oil into the batter.
  • Blueberries are perfect for this pancake batter. I have added up to 1/2 cup of blueberries.
  • Other than soy milk, my next favourite milk to use for these pancakes is almond milk. But not just any almond milk: I use Earth’s Own Almond Fresh in Vanilla. Some other almond milks are just too thin.
  • No flax seed? Well, just leave it out and add the equivilant measurement in flour. Or you can use coconut shreds, bran, or even oatmeal! Just be sure to get your Omega-3 intake for the day some other way. It’s really important for brain health!
  • Instead of the usual maple syrup, try this with some vegan honey! I’m currently OBSESSED with this combo. Here’s the recipe for vegan honey; it only uses apples (or apple juice), lemon juice, sugar and water!

I really hope you try this recipe. It’s soooo good and soooo easy. 🙂

Showing 14 comments
  • Mya
    Reply

    I will admit that I suck at making fluffy pancakes especially vegan pancakes. I hope this recipe works for me as I’m attempting an overnight pancake with your recipe.

    • Mary
      Reply

      I don’t recommend storing the batter overnight since this one contains baking powder and the leavening effect will be reduced if too much time passes.

  • Mitchell
    Reply

    Baking soda measurement is wrong. My kids followed the recipe and didn’t know better. 1/2 teaspoon not tablespoon.

    • Mary
      Reply

      No, the measurement is for baking POWDER not baking SODA. It is 1/2 tablespoon (7ml) of baking powder.

  • Juna
    Reply

    Hey, I just made them today.
    I think they turned out okay, but not much more. They weren’t as fluffy as I hoped they would be and even though I lowered the temperature after the first one, all of them were still a tiny bit raw inside. Not comparable to Bisquick pancakes, which I sadly can not get here in Germany. But maybe you could help me out? I did everything exactly as written, what could make them fluffier and lighter?

    • Mary
      Reply

      Hi Juna,
      it sounds like you didn’t cook the pancakes through. When cooking the first side it’s really important for the pancake to be cooked through. The top should be dry to the touch before you flip it. I hope that helps!
      – Mary

  • Paula
    Reply

    I love these pancakes, my husband is not vegan, he loves these, and said they are the best thing that’s come from my ‘experiments’ so far!

    • Mary
      Reply

      That’s fantastic! Way to go!

  • Kim
    Reply

    Mine were doughy

    • Mary
      Reply

      Sorry to hear that, Kim. If your pancakes were doughy, the batter was probably overmixed. Next time, just fold the wet and dry ingredients together until they are just mixed together with no big streaks of uncombined liquid and big clumps of dry flour. Some lumps are OK. In fact, if you have no lumps at all, you’ve probably gone too far. Good luck!

  • Catherine Long
    Reply

    Every time I say to my partner “I’m going to make pancakes for lunch” we laugh because we both know I’ll spend an hour looking for a recipe, find one then as I making it swear a lot, suggest I throw the mixture in the bin, cry then swear again before declaring “well I’ll never use that recipe again.”
    This recipe is different. I’ve used it 3 times now and it always works well. They are so light and fluffy. Thanks for working this out! It’s my go to recipe now.

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