Ever wished you could make those diner style thick, fluffy pancakes without having to change out of your cozy pajamas? These pancakes are completely vegan, no eggs or dairy needed, and still turn out soft and pillowy perfect every time. Just 7 basic ingredients you probably have hanging out in your pantry. Breakfast for the fam in under 30 minutes!
Golden on the outside, soft in the middle, and just the right amount of lift, these pancakes fluff right up on the griddle. No spreading into pancake crepes, no dense centers. Keep reading to learn the secret to making these pancakes thicker and fluffier, because we want a pancake we can really sink our teeth into right?
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💗 Why You’ll Love These Pancakes
- Quick and easy. On the griddle in10 minutes.
- Thick and fluffy every time. No guessing, no flops, just follow the easy steps.
- Simple pantry ingredients. Just 7 ingredients that you likely already have.
- Easy to customize. Add bananas, strawberries & vegan cream cheese, blueberries, mini chocolate chips… go wild.
- Celebrating a birthday? Add colorful sprinkles for a funfetti style pancake! (Pour batter onto griddle then add sprinkles on top.) Everyone LOVES birthday pancakes!
- Kid-approved. Enough said.
- No eggs or dairy needed. Still soft and deliciously satisfying.
🥞Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- All-purpose flour – Keeps the pancakes soft and fluffy. You can use all-purpose only if you don’t have whole wheat.
- Whole wheat flour – Adds a little heartiness and flavor without making them dense. Swap with all-purpose flour if preferred.
- Coconut sugar – Light sweetness with a hint of caramel flavor. Cane sugar will also work.
- Baking powder – This is what gives the pancakes their lift and fluffiness. Make sure it’s fresh for best results. (See tip below)
- Plant milk – Brings everything together into a smooth batter. Any unsweetened plant milk works (almond, cashew, soy, oat, etc.).
- Vanilla extract – The vanilla is the "piece de resistance" here. For that classic pancake taste don't skip it!
Tip: To ensure your baking powder is fresh mix ½ teaspoon with ¼ cup hot water. If it bubbles and fizzes immediately it is still good! If there's little to no reaction then add baking powder to the grocery list.
The Secret to Thick and Fluffy Vegan Pancakes
- Keep the batter thick. Thick batter = thick pancakes. If it’s runny, they’ll spread and fall flat.
- Refrain from overmixing. A few lumps are fine. Overmixing makes them dense instead of soft and fluffy.
- Let the batter rest. Just 5 minutes helps everything hydrate and gives you better lift.
- Use fresh baking powder. This is what makes them rise, if it’s old, they won’t fluff up. (See tip above)
- Cook at the right temp. Around 350°F is the sweet spot for golden outsides and fluffy centers.
- Don’t press them after flipping. You’ll flatten all that air you just created. Resist the urge 😄
🥣How To Make This Recipe
Gather those ingredients!
This is a pretty quick recipe to pull off so have everything measured and ready to go in the bowl.
Add your flours to a large mixing bowl.
This is your base. Whole wheat for a little heartiness and all-purpose for that soft, fluffy texture.
Pour in the coconut sugar.
This helps with that beautiful golden browning and adds a subtle hint of sweetness, just enough!
Add the baking powder and salt.
These are your lift and balance.
Whisk the dry ingredients together.
Make sure everything is evenly combined.
Pour in the plant milk.
You’ll see it start to soak into the dry mix, it's totally normal if it looks a little lumpy at this stage.
Add the vanilla.
This is where the flavor starts showing off! It almost makes them taste like dessert.
Whisk until just combined.
The batter should be thick but pourable with a few small lumps. Careful not to overmix or you’ll lose that fluff.
Your batter should look like this.
Light, airy, and full of tiny bubbles. This is exactly what gives you those thick and fluffy pancakes.
Scoop up the batter.
It should be thick enough to hold its shape for a second before slowly dripping off the spoon.
Fire up the griddle!
Let your batter rest for 5 minutes and start heating up your griddle to 350°F (175°C).
Give it a few minutes to heat up, while you're batter is resting, so it’s evenly hot. This is key for that golden finish.
Scoop the batter onto the hot surface.
Use a 4 oz scoop or ¼ cup measuring cup and let it naturally spread into a circle.
I like to pour it a little slowly so it doesn't spread too quickly, we want that thickness!
Let them cook until bubbles form on top.
You’ll start to see little holes and the edges will look set, that’s your signal.
Flip and cook the other side.
Flip and cook 1 more minute until golden and cooked through.
Tip: Do not press pancakes after flipping.
This one is huge and almost everyone does it.
Peek at that thickness.
See that soft, fluffy center and lightly golden edge? This is exactly what you’re going for, pillowy inside with just a hint of crisp on the outside.
Keep them warm while you finish the batch.
Transfer cooked pancakes to a cooling rack or plate and place them in a low oven (around 200°F / 93°C) until you’re ready to serve. The rack keeps them from getting soggy, and the oven keeps them warm without drying them out, so every stack hits the table fluffy and ready to dive into!
This is the bite you’re after.
Soft and fluffy with pure maple syrup soaking into every layer. Basically everything a pancake should be and then some!
Want waffles instead? Go for it.
This batter works beautifully in a waffle maker, no changes needed, just pour and cook. When steam stops they're done!
Be sure to also try these High Protein Chocolate Waffles and my Gluten Free Banana Oat and Buckwheat Waffles!
🧊 Storage & Meal Prep Tips
Refrigerator:
Let pancakes cool completely, then store in an airtight container in the fridge for up to 4-5 days. They reheat beautifully, so breakfast is basically handled.
Freezer:
Stack pancakes with parchment paper between each one and freeze in a sealed container or bag for up to 2 months. Grab one or five straight from the freezer whenever the craving hits. Heat and eat.
Reheating:
Warm in the microwave for 20–30 seconds, or pop them in a toaster or skillet for a lightly crisp edge. (Highly recommend the toaster… game changer.)
Meal Prep Tip:
Make a double batch and freeze half, you’ll thank yourself later!
❓ FAQ's
Most likely the baking powder is old, or the batter was overmixed. A few lumps are your friend here, overmixing = dense pancakes. But hey, all is not lost, they're still going to taste great. Maple syrup makes anything taste great!
Absolutely. Sprinkle them on after pouring the batter onto the pan so they don’t sink to the bottom of the bowl. The exception would be if you want to add a banana, to do that you'll want to mash it up well and whisk it in with the milk and vanilla.
You can, but they’re best fresh. If you prep ahead, the batter may thicken too much, just stir in a splash of plant milk before cooking. I don't recommend making up the batter more than 12 hours in advance as the baking powder can lose strength. Store covered in the fridge if you do make it in advance.
Not necessarily, I rarely use oil in any of my recipes. A good nonstick griddle works great without it, but you can lightly add if needed or if you simply want a more crisp edge to your pancakes.
Absolutely. A nonstick skillet over medium heat works perfectly. Just cook them the same way you would on a griddle. You may need to work in batches, but they’ll still turn out fluffy and golden.
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
Print
Easy Thick And Fluffy Pancakes
- Total Time: 0 hours
- Yield: About 15 four inch pancakes 1x
- Diet: Dairy-Free, Vegan
Description
Easy, thick and fluffy pancakes made without eggs or dairy. Foolproof, from-scratch, and perfect every time.
Ingredients
1 ½ cups all-purpose flour
½ cup whole wheat flour
1 Tablespoon coconut sugar
1 Tablespoon baking powder
¼ teaspoon salt
2 cups + 2 Tablespoons plant milk
1 Tablespoon vanilla
Instructions
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, coconut sugar, baking powder, and salt.
- Add 2 cups plus 2 tablespoons plant milk and 1 Tablespoon vanilla extract. Whisk until just combined. Careful not overmix; a few small lumps are fine.
- Preheat a griddle or nonstick pan to 350°F (175°C) and let the batter rest for 5 minutes.
- The batter should be thick but still pourable. If it seems too thick, add a small splash of plant milk until it loosens slightly.
- Scoop the batter onto the preheated griddle using a ¼ cup measuring cup or 4 oz scoop.
- Cook until bubbles form on the surface and the edges look set.
- Flip and cook for 1 more minute, or until golden brown and cooked through. Make sure not to press the pancakes after flipping.
- Transfer cooked pancakes to a plate or wire rack and keep warm in a 200°F (93°C) oven until ready to serve.
- Serve warm and enjoy.
Notes
This batter makes waffles too. No changes needed—just pour into your waffle maker and cook as usual.
Don’t press the pancakes after flipping. It’s tempting, but it flattens them and makes them dense.
Cook at the right temp. Around 350°F is ideal. Too hot burns the outside, too low makes them flat.
Let pancakes cool completely. Then store in an airtight container in the fridge for up to 4-5 days.
Batch cook. Stack pancakes with parchment paper between each one and freeze in a sealed container or bag for up to 2 months for an even quicker breakfast.
- Prep Time: 10 Minutes
- Cook Time: 10-12 minutes
- Category: Breakfast, Brunch
- Method: Griddle
- Cuisine: American
⭐Did you enjoy these Easy Thick and Fluffy Pancakes?
If you give these Pancakes a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳Creating the shot: A behind the scenes look
Welcome to my state-of-the-art kitchen setup… also known as the floor next to an outlet and a large window.
My motto, “If you’re not making a mess, you’re not having fun!"
This is what creating a blog post looks like in the middle of the action when you're trying to cook and photograph at the same time before the sun goes behind a cloud. Everything is everywhere.😂
What Really Happened:
I walked away for a brief moment with full intentions of returning well before these pancakes needed to be flipped.
But, then I noticed a plant in my kitchen needed watering. Went to get water and took care of that. Wandered into the pantry for a second and started organizing, completely forgot I was cooking. Fully completely forgot. Came back into the kitchen about 15 minutes later and could smell very well done pancakes.
I'd like to say it was all planned to show everyone a solid example of what not to do, but unfortunately no, I'm just that easily distracted.
They went from golden fluffy perfection to disc golf frisbees real fast. 😒 So learn from me, stay close and keep an eye on them. They cook fast.
Disclaimer: The nutritional information provided for Thick and Fluffy Pancakes is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
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