The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples you probably have on hand right now! Made in 1 bowl, the recipe can easily doubled, tripled or even quadrupled.
These vegan pancakes are light, fluffy and are made with just 6 ingredients that you probably already have on hand right now. Did you know that you don’t need eggs or milk to make delicious pancakes? It’s true! Hands down the best pancakes, vegan or otherwise.
If you love pancakes, you might also enjoy Fluffy Vegan Banana Pancakes, Vegan Chocolate Pancakes or Freezer Whole Grain Pancakes.
Ingredients
- Flour – I used regular all purpose flour here for the fluffiest texture, but feel free to substitute whole wheat pastry flour, spelt flour or a gluten free flour mix.
- Baking powder – What makes the pancakes so fluffy!
- Salt
- Sugar – Just a few tablespoons, but you could substitute pure maple syrup, agave or coconut sugar if desired.
- Soy milk – Any other non-dairy milk will work here, such as almond, coconut, hemp or oat milk.
- Water
- Oil – Only 2 tablespoons. You can use canola oil, melted coconut oil or melted vegan butter. Avocado oil or even olive oil would work as well. If you don’t use oil, simply omit and add more non-dairy milk.
Easily adjust serving size
I wanted to create a recipe for vegan pancakes that was easy to double, triple, or even quadruple. I have spent many weekend mornings trying to calculate ingredients to accommodate my large family, and it can be such a headache! I’ve made it much easier for you. The recipe as written will serve about 3 people. I usually triple it for my family of 5. To change the serving size, in the recipe card below, hover over the number, and slide from 3 to 6, 9 or 12.
How to make them
- First, whisk together the dry ingredients in a large bowl – flour, baking powder, salt and sugar.
- Pour in the non-dairy milk, water and oil.
- Stir with a large spoon until just combined. A few lumps are okay; mix them too much and the pancakes will be dense.
- Heat a large griddle or pan over medium-high heat. Grease the pan with a little vegan butter or coconut oil and drop about 1/3 cup pancake batter onto the pan. Cook until bubbles form, flip and cook for another minute.
Serve with vegan butter, pure maple syrup and some fresh fruit if desired.
Pancake variations
For chocolate chip pancakes, add 1 cup of non-dairy chocolate chips to the batter.
For blueberry pancakes, add a cup or so of fresh blueberries to the batter. Frozen blueberries work as well, but they will probably turn your pancakes blue!
You could also serve vegan pancakes with vegan lemon curd or vegan chocolate ganache. Blueberry pancakes with lemon curd would be fantastic!
What to serve with vegan pancakes
In my home, we have breakfast for dinner once a week. But whether it’s breakfast for dinner, or a family brunch, it’s nice to know what else to serve alongside pancakes. Here are some tasty vegan breakfast/brunch recipes that go well with pancakes:
- The Best Tofu Scramble – you can add a bunch of vegetables to this as well.
- Vegan Omelette
- Oven Roasted Breakfast Potatoes
- Tempeh Bacon
- Tofu Bacon
How to store
They will keep in the refrigerator for up to 5 days, wrapped or in a covered container. Simply reheat in the microwave or toaster oven until warm.
They also freeze very well. To freeze pancakes, let them cool completely, then stack them in a large ziplock plastic bag. Try to get most of the air out of the bag, close and freeze. To re-heat, pop them in a toaster oven or the microwave until warm.
Simple Vegan Pancakes
Ingredients
- 1 1/2 cups all purpose flour *see notes for options
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup soy milk *or use almond, oat or coconut milk
- 1/2 cup water
- 2 tablespoons canola oil *may omit for oil free
Instructions
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
- Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.
Video
Notes
- Flour options: For a whole grain option, use whole wheat pastry flour or spelt flour. To make gluten free pancakes, substitute a quality gluten free flour for the regular flour. I have had good luck with Bob's Red Mill 1:1 Flour.
- For oil free pancakes, omit the oil and substitute more non-dairy milk. May also use melted coconut oil, avocado oil, olive oil or melted vegan butter.
- Variations: Fold into the batter 1 cup of dairy free chocolate chips for chocolate chip pancakes. Or 1 cup of fresh blueberries for blueberry pancakes.
- Storing pancakes: Leftover pancakes will keep in the refrigerator for up to 5 days or they can be frozen for months. Re-warm wrapped in paper towels in the microwave until warm, or use the toaster oven.
- Nutritional information is an estimate only. 1 serving is about 2-3 pancakes, depending on how large you make them.
Nutrition
*This recipe was originally posted in January 2019 and has been updated with better information, writing and new photos.
Fantastic! Highly recommend. Key is to not overmix and let the batter sit for a few minutes
Hi Linda. Thanks for sharing your fabulous review! I’m glad you loved the pancakes!
Great recipe! I reduced the sugar by a half and it still tasted delicious. I found adding the oil made the batter a little runny, but the pancakes still turned out fluffy. Next time, I’ll try adding some vanilla extract for additional flavour.
Hi Jess. Thanks for your glowing review! I’m glad you love the pancakes! We sure love them at our house! Yes, vanilla will be a delicious addition! Wishing you lots of happy cooking!
So easy and delicious 😍
Thanks for your wonderful feedback! I’m glad you loved the pancakes!
Fabulous, so easy and you do not miss the milk and egg in standard pancake recipes. Perfect start to Shrove Tuesday.
Hi Mark. Thanks for sharing your wonderful review and feedback! I’m glad you enjoyed the pancakes! Happy cooking!
These are fantastic! Now we can make pancakes that the whole family lived, including our daughter with dairy and egg allergies.
One note – the metric measurements for the flour are not accurate. My first batch the batter was very thin, quite different from the pictures. I weighed my flour measured by cups the next time and used 225 g flour instead of 188. They were perfect!
(Just added 1/2 tsp vanilla.)
Incredible they are awsome ♥️
Thank for your fabulous review! I’m thrilled you loved the pancakes!
These are good. My children tried them and they really like them! It could use vanilla extract.
Easy, tasty, but they stuck to my trusty non-stick pan ton which my regular non-vegan pancake batter never ever sticks. I used canola oil on the pan, also in the batter. Any suggestions?
Hmm I’ve never had mine stick so I’m not sure! Did you substitute any ingredients at all?
Can I use rice flour or oat flour? And how much maple syrup would I use in replacement for sugar?
Thanks
I’ve never tried these with rice flour, but I do have a recipe for oat flour pancakes (it has to be adjusted somewhat). You can use a few tablespoons of maple sugar in place of sugar, no problem.
Super simple and they turn out great! I modified by using 1/3 AP flour, 1/3 whole wheat and 1/3 oat flour. I also added 1T of ground flax seed. Super recipe!
These are even better than the most popular pancake recipe on allrecipes using traditional egg and milk. My new go to!
The best. Thanks Nora 🥞
This is such a good recipe. I subbed the flour with king arthur gf blend (and 1 extra tsp baking powder) They’re so fluffy and yummy. I’ll be keeping this recipe in the rotation for sure.
I’m thrilled you’ll be using the pancake recipe in your meal rotation! Thanks for your fabulous review and feedback! Happy cooking!
These are great but be sure to add a liberal splash of vanilla extract!
I must have made this recipe about ten times now and it hasn’t failed me once. Super easy and fluffy, delicious pancakes each time!
Hi Kyle. How wonderful you are loving the pancakes! Thanks for letting me know, and for sharing your stellar review! Happy cooking!