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 pancakes are the best!
Thanks! I’m so glad you are loving them! I appreciate your wonderful review!
Makes perfect pancakes. I’ve been making a batch at the start of each week and microwaving as needed. I sift the flour which seems to add to the fluffiness.
Halved this to make 3 pancakes for myself one morning. Easy recipe, nice and fluffy. I was able to multitask and check emails while making them, and they still turned out great.
It is so yummmmmmmmmmmmmmmmmmmmmmm!!!
The BEST dairy-free pancakes I’ve found! I used half coconut milk and half almond milk. I was afraid the coconut flavor would be overwhelming, but they turned out tasting like buttermilk pancakes. So yummy!! THANK YOU for the amazing recipe 🙂
You bet, Alexis! I’m thrilled you loved the pancakes! Thanks for your awesome review!
Thank you for this recipe. I’m learning work with what I have available hence I used bread flour and not all-purpose. No non-dairy milk so I used more water and baking powder alternative as well. It was well; I was too crazy about the taste as I could taste the baking soda and was desiring a taste for butter but I resisted the latter (dairy-free baby!). All in all it was well. I made some tweaks which I won’t mention and do thank you again for simple and delicious recipe.
Hii, thank you for this recipe. I was wondering what acts as the egg replacer? Normally I’ve seen recipes say banana, ACV or applesauce. I want to find more egg replaces for baking.
Sometimes, you simply don’t need an egg replacer, and this is one of those times. 🙂 But I use a variety of egg replacers in my baking and it really just depends on the recipe. I do a lot of testing.
There will be a neighborhood breakfast meeting in a few weeks and I know at least one of the attendees is a vegan and I would like to try this out for her. You indicated this recipe is 3 servings but how many “average size” pancakes constitutes a serving please? As we get closer to the date, I’ll know if there are others who would also prefer a vegan pancake and I’d hate to not have plenty for people…
I’d say the recipe makes about 6 average sized pancakes. I often 3x the recipe for my family of 5, which is about perfect. It’s an easy recipe to scale up as needed. Hope everyone enjoys the pancakes!
Thank you VERY much for that additional info–I really appreciate it and I’m sure the pancakes will be well received!
Super easy, yummy pancakes. It’s a perfect recipe. And, you can make ‘em big, like ‘diner style’ big. Another excellent recipe from Nora.
amazing pancakes
I made them with blueberries and blueberries and banana. So so good and fluffy. Your cornbread is also a staple in my house. I’m the only vegan so it’s nice when other people think it’s delicious without knowing.
That’s great Bethany, thanks for enjoying the pancakes AND cornbread!
Just made a double batch for my boys birthday party next week. Froze them but now they keep taking them out!
I must make another batch today 😉
They’re quite lumpy at first but as the batter sits on the counter it seems that the lumps go away and the last pancakes are always the best looking ones
Thank you! Love the recipe!
Best pancakes I’ve ever made
Better than normal pancakes!
So light and fluffy, definitely making again.
I cook every week in my PreK classroom and this year we have a child who is a vegetarian, and a child with dairy and egg allergies. This year we are going vegan! I am so happy to find your most helpful site and intend to spend a lot of time here this year. 🙂
Hi Chrissi! How fun you are cooking in your classroom! I’m so honored you will be using my recipes1. Thanks for sharing this fun and wonderful feedback! Wishing you lots of fun and happy cooking!
So easy to make and so simply fabulous. Of course I add chocolate chips and cinnamon.
I made these for our daughter with dairy and nut allergies, they were amazing! Thank you for the recipe 😊
You are welcome, Alexandra! I am so glad your daughter was able to enjoy pancakes! Thanks for sharing your wonderful review and feedback!
so good
Am I doing something wrong? Each time I’ve made it it comes out super runny. I thought it was my flour lumping so I strained it and it still came out that way. I used oat milk if that matters!
The batter shouldn’t be super runny, no. Double check that you are measuring everything accurately. Oat milk is fine. It also thickens after sitting for a few minutes. Humidity, how you measure, plus even the brand of flour used can affect the thickness of the batter. If it’s a bit runny, just add some more flour until it’s the consistency you want. Pancakes are pretty easy to fix this way! I hope that helps. 🙂
I don’t know why, but all the pancakes stick to the pan and fell apart even though I followed the directions.
Hey Max, you need to grease the pan well. If they still stick, well, you probably need a different pan to make pancakes in. I use a nonstick griddle most of the time, but if I use a regular pan like stainless steel or cast iron, I just grease it well (for each pancake) and it works fine.
This is the perfect pancake recipe. I added a splash of vinegar to the milk to make a buttermilk style pancake. They fluff up so nice, I will never have to buy those expensive mixes again!!
Hi Michelle. How wonderful you are loving the pancake recipe! We love them as well! Thanks for your wonderful feedback and review! Wishing you lots of happy cooking!
My wife loves these!!
I’m not a big fan of sweet pancakes so I omit the sugar from mine and add extra salt 🙂 yum yum yum
Best vegan or otherwise pancake recipe! Turned out fluffy just as you claimed. Thank you Nora for another delicious recipe! I love your website!
You are welcome, Shawn! Thanks for the love, and for your awesome feedback! Wishing you lots of happy cooking!
This recipe is a lifesaver! It is quick and easy and so cost-effective. I make it as is, or I use whole wheat flour, sometimes I add ginger and cinnamon, I have even added vegan sausage as an add-in. It always turns out. Thank you so very much. It has saved me a lot over having to buy cereal.
Hi Rita. I love reading about your add in ideas! Thanks for sharing them, and for leaving your stellar review! Wishing you lots of happy pancake cooking!