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.
Hey Nora. I just made these for pancake day and OMG! Eyes popped out my head and I did a little dance around the kitchen on my first bite hahaa!! Super delish, quick and easy! Light & fluffy perfection nom nom. P.s your recipes never fail to disappoint xx
Thank you for your fun and wonderful review, Nay! I’m am so glad you love the pancakes! Thank you for using my recipes, and I’m thrilled you love them! Happy cooking!
These pancakes were so fluffy, delicious and simple to make. They came out perfectly. I have tried MANY vegan pancake recipes and these are the best. Thank you Nora ❤️
I’m thrilled to hear the pancakes were delicious for you! I love easy recipes! Thank you for sharing your wonderful review, Karen!
These are so so so good! I reduced the water by 1/4 cup, added some defrosted mushed strawberries, a bit of red food coloring, and some chocolate chips for the perfect valentines day pancakes! All your recipes are so good. I’ve made several of your cookie recipes too!
What fun, Victoria! Your pancakes sound beautiful! I’m glad you like the pancakes! Thank you for using my recipes, and for taking your time to share your awesome review.
These truly are the best pancakes!! I’ve made them a few times now – with oil and without. Thank you for sharing your recipe!!
Thank you for sharing your review, Wendee! I’m so glad you love the pancakes! Happy cooking!
You can substitute Applesauce or Bananas for oil. Ive done it many times when baking/pancakes and it really works well.
These were delicious! I used vegan butter instead of oil. This will be my go to recipe moving forward!
Hi Candice. I’m glad you like the pancakes! Thank you for sharing!
Hello! I really want to try these pancakes out, they look AMAZING!
We try not to use sugar so do you think this will work with maple syrup or honey?
Thank you so much!
Yes, that’s fine. Hope you love them!
Thank you so much! I’m sure they’ll turn out awesome!
Thank you for sharing a flax free recipe. I have a hard time finding vegan bread recipes without flax in them so this is my go to now
Hi Rebekah! I’m glad you like the pancakes! Thank you!
Finally a fluffy pancake recipe that IS actually fluffy! These taste delicious and I love how they don’t require any fancy ingredients. Nora never fails to deliver!
Thanks Jess! I’m glad you love the pancakes!
Added a tablespoon of vanilla. The family loved it!!!
Hi Margaret. I’m glad your family loved the pancakes! Thank you!
flavor profile on these pancakes are delish! And I love the fluffiness. The only thing I might try next time is adding a little flax egg as a binder…but outside of some slight experimentation , i think this is a keeper!!! thank you!
I’m glad you like the pancakes! Thank you for sharing!
This recipe is now one of my favorites, omg th pancakes did so well thank you! I even paired it with a blueberry simple syrup I made. (Its godly.)
Hi Carlie! Your blueberry syrup sounds delicious! I’m glad you love the pancakes! Thank you for sharing!
These pancakes are great, they are better than any non-vegan I’ve ever had. Keep up sharing your wonderful vegan recipes..
Hi LuAnn. I’m glad you like the pancakes! Thank you for using my recipes, and for sharing!
This recipe was fantastic! Even high altitude. So fluffy and loved that it was only 6 ingredients. We added frozen blueberries and they were perfect!
Hi Brit. I’m glad you love the pancakes! The addition of blueberries sounds delicious! I appreciate you taking your time to share!
It doesn’t get easier than these pancakes. My daughter and I are vegan and loved these, mine plain and hers with choc chips. And they looked just like yours…Instagram worthy for sure!! We have been trying your other recipes (choc chip cookies) too with success…Thank You!
Hi Poonam. I’m glad the pancakes turned out great for you! Thank you for using my recipes, and for taking your time to share! Happy cooking!
Easy peasy and taste great!
Thank you, Lauren!
My batter was so thin! I went over and over the amounts of ingredients and I can’t imagine fluffy coming from this runny batter? What happened?
Something must have gone wrong with the measurements, as the batter is a bit on the thicker side, but no worries, just add a bit more flour, a little at a time until it’s thicker, they will be fine!
I have made these like a million times and they always turn out perfect! i am 10 years old but they are so simple and easy to make!
Hello Brie. Wow, how fun! My daughter really enjoys baking as well! I’m glad you love the pancakes! Thank you! Happy cooking!
Wow these pancakes came out great! I’m a breakfast girl and new to the vegan lifestyle so I found this recipe on Pinterest and the pics alone had me sold! Just made them this morning and added some mini chocolate chips. Very delicious, thanks for the recipe.
Hi Aesha. I’m glad the pancakes turned out great for you! Thank you for sharing!
Great recipe!
Made it and loved it.!
Hi Katherine. Awesome! Thank you!
I have made hundreds of vegan pancakes and this is my go-to recipe. Today I used vanilla almond milk and it was really good! My (omnivore) husband is a big time pancake lover and he absolutely loves these pancakes. You don’t miss the animal products here at all. Thank you for yet another amazing recipe, Nora. I always trust that your recipes will be delicious – they’ve never let me down!
Hi Holly. Thank you for using my recipes! I’m glad you love them and that they work well for you! I appreciate you taking the time to share your wonderful comments! Thank you!
Hello,
Can the pancake mix be refrigerated for the next day?
Sorry, I don’t think that would work so well unfortunately.
I can’t find where to change the serving size
It’s where you see the serving size, if you hover your mouse over the number, a bar will appear that you can move back and forth, changing the number and ingredients below. Hope that helps!
Great recipe. I added a little more water (less than 1/2 cup), 1/2 tsp cinnamon, and 1/2 tsp to 1 tsp Vanilla. I completely agree that you shouldn’t stir this too much or your cakes will be spongy. This is one of my favs…. thanks, Ms. Nora!!!!
Hi Dorothea. I’m glad you love the pancakes! Thank you for sharing, and for using my recipes!
I made these pancakes, and they turned out so soft and fluffy. I finally have discovered a great and easy recipe.
Hi Xenia. I’m so glad you love the pancakes! Thank you!