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.
Perfect pancakes this helped a lot my family is not vegan so not so much for them only my sister liked it but they are soooo yummy.
I’m so glad you and your sister enjoyed the pancakes! Thank you!
Made these for my Vegan best friend who was visiting for the weekend and they were AMAZING! My husband and I ate them also and wow this will 100% be our new go to! We added blueberries and we were blown away.
Hi Briana. How fun! Glad you love the pancakes! I love them with blueberries as well. Thank you!
Another Nora hit! Just recently found you and somehow every recipe I try is simple and works perfectly. You are a gem! Fluffy pancakes on a cold morning ?
Hi Janelle. Welcome to Nora Cooks! I’m glad you are enjoying my recipes! Thank you for taking your time to share! Happy cooking!
For buttermilk pancakes….. can I simply add 1 tsp of ACV or Lemon to the 1 cup of milk? Or, would I need to adjust the ingredients?
Thank You
Hi Sherrelle! Yes, you can add a teaspoon of apple cider vinegar to the milk, no need to adjust anything else. Enjoy!
I’ve read this blog and it made cooking pancake very easy for me. I’ll recommend using this site for all your recipes.
Hi Steve. Thank you for your recommending my recipes, and that you are enjoying them! Thank you for sharing!
Wow! These pancakes are amazing. So easy to make, fluffy and great flavor. I did not add oil, used oatmilk, and added a capful of vanilla.
Hi Charity. I’m so glad you enjoyed the recipe! Thank you!
This is a great recipe. It’s easy to follow and turned out yummy! I substituted apple cider for the water and added dried cranberries. I saved this as my family’s new favorite pancake recipe!
Hi Teresa! Thanks for you great review and delicious ideas! I’m going to try that out! Thank you.
Thank you for this recipe Nora God bless you I searched and searched till I found it!!!!
Wow, this recipe is amazing. The pancakes were perfect… the flavor was reminiscent of cake donuts.
Nora I love your cooking
Thanks!!
This recipe is amazing. You would not know that these pancakes are vegan. All the box pancakes are not vegan, they do not compare to this recipe.
Perfect! They hit the spot!
Awesome recipe!! Just made these. I used whole wheat flour, Truvia baking blend, and omitted the oil and they were fantastic. Will be a staple here for sure!! Thanks once again, Nora!!
You’re welcome!
This was the best vegan pancake recipe ever I loved them I would 100% recommend them!!!!
Best fluffy pancakes!
Thanks!
Me and my sister make these once or twice every week and they are fluffy, tasty, and easy to make!
I substituted the sugar for equal amounts of maple syrup and left off the oil. My husband and sons said they were the best pancakes they have ever had and we haven’t been vegan very long! Thank you for sharing your amazing recipes! You have made our switch to vegan so much easier!
You’re so welcome!
How many pancakes are in 1 serving? I’m making these in 2 days and I need to make enough for 5 people. Can’t wait!
2 or 3 fairly small pancakes. I often quadruple the recipe for my family of 5, then we usually have some leftovers as well if that helps!
I made these for breakfast and they’re so good! Super fluffy and tasty. I doubled the recipe to guarantee there was plenty (my son inhales pancakes!) and there was! There’s leftovers for tomorrow’s breakfast. Really enjoyed them. Thanks for the recipe.
You’re welcome!!
These are amazing! I’ve been trying so many different recipes and most have gone straight in the garbage, but this one is for sure going to be a staple in my kitchen. I halved the recipe since it was just for me (though was kicking myself afterwards since I could’ve easily eaten a few more-won’t make that mistake again!) and made it with King Arthur gluten free 1:1 substitute flour, coconut milk and added some blueberries. Drizzled with some bourbon barrel maple syrup…I may make them for my dinner too! Thank you!!
Sounds completely wonderful! I’m so glad you enjoyed the pancakes.
My family absolutely loved the pancakes and tell the truth, so did I. Thank you for the recipe!
You’re welcome!
Perfect vegan pancake recipe ! I actually just do all water and it works lovely
These turned out great! Thanks
You’re welcome!
I have tried so many different vegan pancake recipes but my goodness these are THE VERY BEST!! I was over hoped when I made them this morning and they were NOT gewy inside – my husband was so happy! I decided to use 1/2 cup quinoa flour and 1 cup all purpose flour. I used cane sugar instead of regular and I added 1/2 tsp vanilla! Thanks so much Nora for all your trusty recipes – you’re the best! xo
Thanks so much!!
The best pancakes ever!! We loved them thanks Nora!!
Seriously these are actually the best. I’ve been on a pancake kick lately and these are hands down the best classic pancakes I have found.
Thank you! Glad you enjoyed the pancakes.