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.
Delicious and fluffy!
I love this recipe! The pancakes were just perfect. I have little kids and a fussy husband..all of them gave this recipe a thumbs up!
I tripled the quantity and used half the oil and added vanilla extract. Just perfect. Thanks Nora!
These were amazing! I haven’t had pancakes since going vegan and I couldn’t believe how tasty these turned out! I used ripple milk and only added a splash of water and they came out so well!
Thanks Nora! 🙂
I add a dash of lemon juice to mine and it makes then fluffier, my dad’s trick.
Hi Jasper! Thanks for sharing the fun trick! I appreciate our glowing review! Happy cooking to you!
There r really good! Swapped the sugar with a whole grated apple though. Just mixed it up using a hand blender to chop it with the milk and water.
These taste so fluffy – the whole family loved them!
Hi Kris. I’m so glad you all loved the pancakes! Thanks for your wonderful review and feedback! Happy cooking!
Thank you so much Nora! This pancake recipe has become our weekend tradition. Absolutely delicious! You’re definitely one of my most trusted recipe creators, everything I’ve tried has been amazing! Best wishes from South Africa 🇿🇦
Hi Nadia in South Africa! How lovely to hear from you! I’m thrilled you are all loving the pancakes! How awesome that the pancakes are part of your weekend tradition! Your validation to my work is encouraging! Thank you for sharing your stellar review and feedback! Happy cooking!
As with all your recipes, love it. I made mine with one cup coconut cream (not milk) because, why not? And two tablespoons roasted walnut oil. Amazing.
Turned out perfectly, thank you! I made substitutions:
– Butter instead of oil
– Didn’t have milk so i used 1.5 cups of water total
Turned out great! I also added some dried fruit, coconut flakes, and a hearty amount of allspice for that holiday flavor
Thank you for this delicious pancake recipe. Came together so quick and easy. As someone who has an ever worsening milk allergy I have been missing out on a lot of foods I used to enjoy and had a lot of failed attempts to adapt old recipes. Turning to vegan recipes especially for baking has really saved me that way! So thankful 🙏
Hi Runa. How wonderful you are able to enjoy foods you’ve been missing! I love it! Thanks for your terrific review and feedback! I appreciate you using my recipes! Happy cooking to you!
Will the recipe work if I omit the salt. Cooking for people with health issues who must avoid added salt.
Yes, you can omit the salt if needed.
Hello, can the batter be made the night before and stored in the fridge ready to make in the morning?
I’ve never tried it but I think it will work fine. Enjoy!
This is the first recipe from Nora that didn’t work out for me. Followed everything to a T, and the batter was runny and watery. Really not sure what happened because I see the comments from other people that they were the best? Bummed, but will be willing to try again maybe another weekend.
Sorry to hear that! Make sure to measure everything accurately. And all you need to do if the batter is watery is add a bit more flour until it’s thicker… It’s an easy fix! Weather conditions like humidity can affect how your batter initially turns out, as well as how you measure.
I have the same issue and I’ve tried a few times and I keep getting super small lumps in my flour and runny batter! Pancakes are still yummy but want to get the fluffy kind! I’m using oat milk, while the recipe says you can is it possible that has anything to do with it?!
Oat milk is fine, it’s likely just the way you are scooping flour and measuring. If the batter is too watery, simply add a bit more flour, even 1/4 of a cup. Humidity, temperature, differences in measuring can all affect how the batter turns out, but with pancakes this is an easy fix. Simply add more flour and be careful not to over mix. Some lumps are truly fine and expected in pancake batter. If you whisk them all away, your pancakes will turn out dense and not fluffy.
I had the same issue, so I’m glad it wasn’t just me. I used Jovial Einkorn flour, but it’s still an all-purpose flour regardless, so not sure what happened.🤔 I followed everything exactly as noted. I ended up adding a half cup more extra flour. Was still very thin, but at least not like water and held some form. Never gotta extra fluffy though, but they were still delicious otherwise, and vegan/healthier 🥞😊😋😍
That flour is a bit different in baking recipes, so you may have to adjust for that and the outcome may not be the same. If you over mix pancake batter, they will not turn out fluffy but rather be flat and dense.
These pancakes were so quick and easy to make and they turned out perfect!! Thank you so much for sharing your recipe Nora.
My grandkids loved the pancakes!! Thank you for posting the recipe.
This is the first time I’ve made a vegan pancake recipe that I TRULY enjoyed!
Just finished making and eating pancakes for dinner. Best fluffy vegan pancakes I have had. I sauted some walnuts in maple syrup and put those in the batter.
Thank you for such a wonderful recipe. I look for a lot of your recipes and you have always come through. I have never been disappointed.
Thank you,
Joanne
You bet, Joanne! I appreciate you using my recipes! It is encouraging to hear that you are loving them! I’m thrilled you loved the pancakes! Thanks for sharing your wonderful review and feedback!
These are the best, easiest vegan pancakes!!!! A true winner!!!!
HI Josephine. I appreciate your great review and feedback! How fabulous you loved the pancakes! Thank you for taking time to share!
Best pancake recipe ever.. its simple yet can be a breakfast or dessert in one. Love it.
I don’t usually comment online, but I wanted to share some love for these pancakes since my children wake up asking for these pancakes every day! I have generally been a terrible pancake maker as I try to substitute healthy ingredients but these were very forgiving. I substitute coconut sugar for sugar, and grapeseed oil for canola and I use Spelt flour and Macadamia milk and they always turn out wonderful. Here’s some love from the kids ❤️❤️❤️❤️😍
Thanks for the love, Kym and kids, as well as your fabulous review! I’m thrilled you guys are loving the pancakes! Thank you for taking your time to share these inspiring words!