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 were delicious and my family loved them!! Sometimes simple really is best. I’ll definitely be making these again!
Thanks for sharing your review Sara! I’m glad your family loves them!
i’ll start by saying i’m a huge fan of your other pancake recipe that uses mashed bananas, but decided to try this one today when i didn’t have any bananas in the house. this one was better in my opinion, cleanup was easier and the product was a huge hit. i put vegan chocolate chips in some, blueberries in others! definitely saving this recipe for the future. thank you so much!
I’m so glad you love the pancakes! Thank you for sharing your wonderful review!
These are the BEST pancakes! Everything that I’ve made from
Nora cooks has been phenomenal! Absolutely the best vegan recipes!
Thank you, Brittany, for sharing your terrific review and for using my recipes! I’m glad you are loving them all!
Just made these – the best vegan pancakes I’ve had by far!
Thanks Michelle!
Listen….just use this recipe. Ok? It’s the best, #1, highly recommend, 5/5 stars. All that and a bag of chips. Add a splash of ACV for buttermilk pancakes and use butter to fry for crispy, southern edges. The Lord sent Nora to all of us.. use her knowledge! Lol
Hi Briana! Thank you for your fun and fantastic review! I’m thrilled that you love the pancakes!
Kid approved! Favorite pancake recipe in our house.
Hi Hilary. I’m glad the kids love the pancakes! Thank you for sharing!
My family loved these pancakes! They were very fluffy and simple to make. I added a touch of vanilla and cinnamon. Next time I might put a bit less sugar because we love our maple syrup poured over top. Thanks for another great recipe, Nora.
Hi Melissa. I’m glad our family loved the pancakes! Thank you for taking your time to share!
The flavor was good but I had a hard time keeping the batter from sticking or cooking all the way through. I used coconut flour and maybe that’s the culprit? I followed the recipe as close as possible. I’d love to figure what I did wrong ?
Hi Hannah! Yes, coconut flour is the issue, it does not work like regular flour at all. It can be quite finnicky actually. It will work much better with all purpose flour or a gluten free all purpose flour.
Great recipe! I made sure not to over-mix and I was rewarded! The batter was the perfect consistency and the pancakes came out beautifully soft and fluffy. I served mine with strawberries that had soaked in a sprinkle of sugar and lemon juice and some whipped almond milk cream. Delicious!!
Hi Leela. I’m so glad the pancakes turned out fluffy and delicious for you! Your additions sound beautiful and delicious! Thank your for sharing your lovely review!
My household really liked them!! Really simple, easy pancakes that are an excellent vehicle for toppings! My household gave them 4 stars on their own and 5 stars as a toppings vehicle!
Thanks Leah! I’m glad the pancakes are a hit!
Thanks for this recipe!
I just had a gallbladder removal and I cannot eat too much fat…So I made this recipe with no oil and it was amazing! No digestion problems! I’m not vegan and I must admit this is delicious! Gonna do it from now on!
Hi Carmen. I’m glad you like the pancakes! Wishes for a speedy recovery! Enjoy all your future pancakes!
These were by far the best pancakes I’ve ever made -not just the best vegan ones-
I added chocolate chips and they tasted soo good! I topped them with some vegan yogurt for some creaminess and tartness. I also doubles the recipe and I only needed 2 pancakes to fill me up, so there was many left over! I will definitely be saving this recipe and using it again. Thanks!
These are by far my favorite vegan pancakes! I am gluten free so I use Red Mill’s 1:1 GF flour and it works perfectly and comes out just like the pictures! 🙂
Very good pancakes! It is our families go to recipe for breakfast. I add a half a cup of quick oats for a little added goodness.
Hi Tara. I’m thrilled your family loves the pancakes and that it is your go to recipe! Thank you for sharing!
Easiest and best tasting vegan pancake recipe! I make these for my kids all the time and they love them, especially with coconut whipped cream!
I’m so glad you guys love the pancakes, Layne. Thank you!
I made this with gluten free flour, an equal substitution, & with avocado oil and they turned out amazing!! This was by far the best homemade gluten free pancake I have had. My boyfriend has a sweet tooth and said they could have been a bit sweeter for him, so might add some stevia next time. We topped them with nut butter, peanut butter, flax, banana & crushed up frozen strawberries and they were incredible!! Totally going to make these a staple!
Hi Amy. I’m glad you guys love the pancakes! Thank you for sharing your comments!
The perfect pancake recipe!
Thank you!
I love these so much that I make them every Sunday now. Thank you!!
How fun this has become a weekly tradition for you! I’m glad you love the pancakes! Thanks so much for sharing!
Heck yesss – 100% easiest and tastiest pancakes I’ve ever made! Thank you, Nora!!!
Thank you, Jessye! I’m glad you love the pancakes!
Hi Nora! I made these pancakes and they turned out amazing! I made some blueberry ones as well. They were so soft and fluffy! This recipe is definitely a keeper.
PS – I love your photography. Just looking at the pictures of your dishes make me drool!
I can’t wait to try more of your recipes?! Keep rocking!
Hi Angela! I”m glad that you love the pancakes! I’m also glad to hear that you love the pictures! That is fun to read! Thank you for sharing your wonderful review! Let me know how the recipes go for you, and happy cooking!
These are the best vegan pancakes I have ever tried (and certainly top 5 non-vegan as well)! They are so easy to make and turn out perfect every time. One change I make is adding the water to the bowl slowly and sometimes not using the full amount because I like to change the thickness of the batter. Try these!
Thank you, Alyssa, for your great review! I’m glad you love the pancakes!
Easy and delicious.
Thanks Kara! Glad you like the pancakes!
Cannot wait to make.
Tried these the other day and by far my favorite vegan pancake recipe so far.
Do you think these could be used in a waffle iron?
I’ve never tried it, I just make my waffles instead. 🙂 Glad you like the pancakes!
My husband and I LOVE this recipe! We toss a lot of oats in, along with tooooon of powdered cinnamon…10/10!!
Thanks Amelia!