Fluffy Vegan Pancakes with Flax

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.

Video Tutorial for Fluffy Vegan Pancakes with Flax

Why you’ll love these Fluffy Vegan Pancakes with Flax

If you’re looking for THICC fluffy pancakes, look no further! These pancakes rise beautifully in the pan and cook to golden perfection. They are

  • easy to whip up, with
  • a rich, buttery flavor,
  • added flax makes them moist,
  • never mushy on the inside

fluffy vegan pancakes with vegan butter and vegan honey

Photo above: 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.

Fluffy Vegan Pancakes with Flax 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 equivalent 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. 🙂

Printable Recipe for Fluffy Vegan Pancakes with Flax

Yield: 6 pancakes

Fluffy Vegan Pancakes with Flax

stack of vegan fluffy flax pancakes with apple syrup and vegan butter

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.


  • 1 cup white flour (if using whole wheat, use a bit less)
  • 4 tablespoons flax seed meal
  • 2 tablespoons vegetable shortening, chilled ( I like Earth Balance brand shortening or just chilled refined coconut oil)
  • 1 tablespoon sugar
  • 1/2 tablespoon baking powder
  • pinch of salt
  • 1 1/4 cups soy milk (or your favourite plant-based milk)
  • 1/4 teaspoon of vanilla (optional)


  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 just combined. Do not over-mix.
  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. Flip the pancake over with a spatula and let cook for a half minute or until the bottom is golden. Repeat with the rest of the batter.


  1. 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.
  2. 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.

Did you make this recipe?

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Showing 19 comments
  • Mya

    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

      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

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

    • Mary

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

    • Éan

      Made these pancakes today, didn’t watch the video, but followed the recipe. They turned out so good, everyone loved them. Thank you! ???❤️

  • Juna

    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

      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

    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

      That’s fantastic! Way to go!

    • Jan

      They took a couple minutes to cook each side. I added blueberries and they were fantastic!
      My adaptations were1/2 cup white flour, 5 tablespoons rye flour, 3 tablespoons quaker oats ground with my flaxseed in my coffee grinder. (Cleaned out the coffee grinder with white rice first). Used date sugar which is on Dr Gregers food list and almond milk. Next time I will either cut
      The coconut oil to 1 tbsp or eliminate it. I have hit 4 of Dr gregers daily dozen…. but I need to eliminate the oil for his diet. Thank you. It was a pure joy to make and eat these…. big splurge. My husband love ❤️ These?

  • Kim

    Mine were doughy

    • Mary

      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

    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.

    • Mary

      Love to hear this, Catherine!

  • Sharon

    These were the worst pancakes I’ve ever made. Way too much flax, it made the mixture super thick so I had to add more water (since the almond milk was already added.) They are raw on the inside, burnt on the outside. I’ve made several vegan pancake recipes and none have been this disappointing. I used whole wheat flour and followed the recipe except left out the oil as it’s an unnecessary ingredient.

    • Mary

      Hi Sharon,
      That sounds frustrating. To make this recipe successfully, please use the ingredients and amounts as listed. If you watch the video, you’ll see the batter is supposed to be super thick.
      Warm regards,

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