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.
These are the fluffiest, best pancakes I’ve ever had, gluten free or not! 10 out of 10!
Hi Michele. Thank you for sharing your great review! I’m glad you loved the pancakes!
My son has a handful of food allergies and this is my go to pancake recipe. Thank you!
Do you think you could make these into mini muffins? 🤔
I’m so glad you’re enjoying this allergy friendly recipe! I do think you could make them into mini muffins. That sounds so fun!
We have been making these pancakes all the time and my almost 3 year old LOVES THEM! I made some yesterday and totally forgot to put them in the fridge and they were out all night. Do you think they are still safe to eat? I put them in the fridge as soon as I realized!
I’m so glad you love the pancakes! Technically I don’t think they’d be safe to eat still. I’m not sure if the risk is minimized by the fact they aren’t made with dairy milk or eggs.
Not sure why mine came out so runny. Should I use more flower? I believe I followed the recipe swapping almond milk for soy and vegan butter for oil.
Yes, just add a bit more flour if it’s runny. Something could have been slightly off with your measurements (like scooping too little flour) or the humidity can affect this as well. Also, if you let the batter sit for 5-10 minutes it may thicken up as well. But you can always add more flour until it’s thicker, no problem.
These are amazing! I usually don’t even enjoy pancakes but these are cravable!!
Very easy to make. Even easier to eat.
My go-to pancake recipe! They always turn out perfectly fluffy 😍 Thank you, Nora!
We love this recipe. My son has egg and milk, allergies and we had trouble finding pancake mix that was safe and now all we use is this recipe. We add Chocolate chips and a dash of vanilla. My question is, if you don’t make all of the batter and store it in the fridge is it safe to make more pancakes with the next day?
I think that should work but I haven’t personally tested it. I’m so glad you all enjoy this allergy friendly pancake recipe, thank you!
Fantastic. I was shocked. I have made so many egg free recipes and they all were less than great…I took a bite of these and legitimately couldn’t tell the difference between it and a standard Pancake. I make egg free ones for my daughter who is allergic, but when she’s at school I eat standard ones so I do know the difference 😅 I did use regular milk because she isn’t dairy sensitive and I added a half tsp of vanilla but they are so good I beg they’d be fine without it.
Love this recipe. It was easy to follow and the pancakes tasted yummy. I added a bit of cinnamon and had some mango and strawberries on the side. Delicious 😋
Made with 2 cups fresh ground whole wheat flour and substituted 1/2 cup applesauce for 1/2 cup water. Cooked on medium heat and spread the batter out a bit with a spoon when first on the griddle. Amazing!
I’ve never make good pancakes they always come out thin and runny. These were SO GOOD AND FLUFFY! Perfect followed the recipe. I just added some cinnamon and splash of vanilla extract and they came out so yummy! Definitely will be making these again and again
Hi Melissa. Vanilla and cinnamon are such delicious additions! Thanks for sharing your awesome review and feedback! I’m thrilled to loved the pancakes!
Second time using this recipe. Perfect pancakes, not one stuck to the pan. Thanks for the recipe!!
You are welcome, Kim! Thanks for sharing your fantastic review! Glad you loved the pancakes!
Great recipe! I was wondering what’s the reason for using water and milk? What do they do together?
It’s just to cut down on cost actually! You could use all milk (though I wouldn’t recommend using all water and no milk). I often triple or quadruple the recipe for my family and that is a lot of milk, which can be costly. Thanks!
I just wanted to add a delicious substitute for the vegan milk…try keeping some frozen OJ in the freezer and mix a few tablespoons of it with water and swap it for the milk…This is excellent with a whole wheat pancake version! Love to eat this with fresh stewed strawberries/peaches/whatever fruit is in season and a tangy vegan yogurt!
Thanks for sharing your ideas, Nanette! I bet that is delicious! Wishing you happy cooking!
These are the absolute best vegan pancakes! I didn’t have any vegan milk so I just used water and I added a scoop of protein powder and a few scoops of collagen for protein pancakes. They are so light and fluffy and taste a lot like Cracker Barrel pancakes.
Umm made it with almond flour came out way to runny pretty much liquid
That’s because almond flour isn’t anything like regular flour. It doesn’t absorb liquid the same way, and you will end up with runny pancakes just like what happened. A gluten free all purpose mix works well, or whole wheat flour, but not almond flour.
It doesn’t say you can use almond flour……
I felt that everytime I put eggs in my pancakes they just wouldn’t work very well so I found this recipe and omg, allllll pancakes should be made this way, spot on
I’m thrilled you are loving the pancakes! We jut had them today ourselves! Thanks for sharing your fabulous feedback!
Idk what I did, but each pancake kept sticking to the bottom and coming out a mess.
It sounds like you need to use a different pan. Non-stick is best for sure when it comes to pancakes. And make sure to grease your pan either with vegan butter, oil, or spray oil.
This is a wonderful recipe! We used a gluten free blend for the all purpose flour, which we think made it a little runnier, but using only 1/6 cup water instead of 1/2 cup made it the perfect consistency. So easy to make and delicious! 🙂 Thank you.
You are welcome, Oliver! I’m glad you are loving the pancakes! Thanks for sharing your cooking experience and your wonderful feedback!
So fluffy and delicious and so simple! Definitely a winner. I mixed in blueberries!
Sounds delicious with blueberries! I’m so glad you love the pancakes! Thanks for sharing your great review!
My new go to pancake recipe. If you rest the batter for at least ten minutes before cooking, they taste like McDonalds hotcakes 😋
These pancakes were awesome. I made them with blueberries.
Nora
Thank you for your vegan pancakes are delicious, bless you.
My son loves these pancakes so much I ran out of flour lol, has anyone tried making them with oat flour?
Best pancake batter recipe! It’s the perfect consistency and they turned out fluffy and delicious.
Best pancake recipe I have found so far.
I put a dash of cider vinegar in the wet mix. Does it make a difference? I’m not a scientist so I do not know 🙂