Fluffy Vegan Pancakes

5 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Bri O'Leary
Recipe by  Bri O'Leary

“These vegan pancakes are much fluffier than any other recipe I've had. They are also very moist and delicious! My omnivore husband loves these!”

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Adjust Servings

Original recipe yields 8 - 6 inch pancakes



  1. Whisk together the flour, baking powder, and sea salt; set aside.
  2. Whisk together the tofu, soy milk, canola oil, and water. Gradually whisk the flour mixture into the tofu mixture, making sure to beat out all lumps between additions.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until lightly browned on the bottom. Flip, and cook until lightly browned on the other side. Repeat with remaining batter.

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Reviews (5)

Rate This Recipe


I substituted one regular jar of sweet potato baby food for the tofu, and these turned out GREAT!! The sweet potato added extra nutrition and just a little hint of sweetness.



I took the advice from one of the other reviews and used sweet potatoe purree instead of tofu. I also used 3/4 cup whole wheat flour and 1/2 cup all purpose flour, 1/2 tablespoon applesauce and 1/2 tablespoon oil. I added 1/4 teaspoon cinnamon, a 1/4 cup brown sugar. I think the salt was too much. So next time i will cut it down to a 1/4 teaspoon. I also used vanilla almond milk. Very yummy and healthy



Maybe it was my lack of knowledge with tofu, but when I made these, they turned out soggy and soupy. Not good!

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Amount Per Serving (4 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 34.9 g
  • 11%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 620 mg
  • 25%

Based on a 2,000 calorie diet



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Fluffy Pancakes


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Milk-Free Fluffy Pancakes