The foundation of fluffy pancakes lies in a well-prepared batter. Follow these steps to combine your ingredients effectively:

Start by whisking together the dry ingredients in a large bowl: flour, baking powder, salt, and any additional dry flavorings like cinnamon. This ensures an even distribution of the leavening agents.

In a separate bowl, mix the wet ingredients: dairy-free milk, ground flaxseed or chia egg, vanilla extract, maple syrup, and a splash of vinegar or lemon juice. The acidity from the vinegar or lemon juice reacts with the baking powder to create air bubbles, giving your pancakes their signature fluffiness.

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk or spatula. Stop mixing as soon as the batter is combined; small lumps are perfectly fine and help prevent overmixing.

A little patience goes a long way in creating airy pancakes:

Let the batter rest for 5–10 minutes before cooking. This allows the baking powder to activate fully and air bubbles to form.

During this time, the flour also absorbs the liquid, which leads to a smoother texture and better rise. Resting the batter is a crucial step that shouldn’t be skipped if you want the fluffiest pancakes possible.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of neutral oil or vegan butter. A properly heated pan ensures an even cook and prevents sticking.

Use a measuring cup to pour a consistent amount of batter onto the skillet, forming evenly sized pancakes. Avoid spreading the batter too thin; let it settle naturally.

Cook each pancake for 2–3 minutes or until bubbles form on the surface and the edges look set. This is your cue for the perfect flip.

Flip the pancake gently using a spatula and cook for another 1–2 minutes until golden brown on both sides. Avoid pressing down on the pancake, as this can deflate it and affect the texture.