Why are my pancakes not fluffy?

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!

Can I add mix-ins like blueberries or chocolate chips?

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.

Can I make the pancake batter ahead of time?

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.

Do I need oil or butter for the griddle?

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.

Can these be made in a pan on the stovetop?

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.

Easy Thick and Fluffy Pancakes (No Eggs, Dairy-Free)

Description

Easy, thick and fluffy pancakes made without eggs or dairy. Foolproof, from-scratch, and perfect every time.

Ingredients

Scale

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 Tablespoon coconut sugar

1 Tablespoon baking powder

1/4 teaspoon salt

2 cups + 2 Tablespoons plant milk

1 Tablespoon vanilla

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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 1/4 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.

Equipment

Griddle

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Measuring Cups and Spoons

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Liquid Measuring Cups

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Cooling Rack

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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