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 are amazing! So easy and delicious! ?
Thanks! I’m so glad you like them!
Before becoming vegan I used “complete” mix but I would add some powdered sugar and vanilla extract to give it more of a Belgian Waffle flavor. I added a little extra sugar and some vanilla to this recipe and it was almost like I used to make. I think I needed to cut back a tad on the water to make up for the vanilla extract so they don’t get too thin since I like my pancakes a little more dense. My husband was happy that we could have pancakes again thanks to this recipe.
Hi Jessica. You are welcome, and I’m so glad you guys enjoyed the pancakes! Thanks so much for sharing your great review and comments!
This has become my fav pancake recipe for vegans and non-vegans alike!
It’s just hands down the best pancake recipe I have, and super convenient (and cheaper) not to have to always use eggs in it. I’ve shared it with lots of non-vegan friends who’ve been wondering how I get such lovely fluffy pancakes. Keep up the great recipes!
Hi Patricia. I’m thrilled that you’re loving the pancakes! Thanks for sharing your wonderful review, and for sharing the recipe with friends!
I’m so excited to try these! I’m wanting to bake them on a sheet pan and maybe add a scoop of protein powder. Any suggestions on temp and bake time?!
I’m not sure as I’ve never tried it! Might take some experimenting. Sounds fun though.
Yes thank you !!!!! I made this i loved it. Im never buying box pancake again. I used the exact ingredients all organic though. I did add a little extra oat milk. This taste soooooo freaking delicious.
I’m glad you loved the pancakes, Paulette! Thanks for sharing your great review!
I made these this morning and was pleasantly surprised! I used coconut milk and added a splash of vanilla extract. Next time I may throw in a dash of cinnamon too. I thought they were just a bit sweet and make try a half tablespoon less of sugar next time. Really great blog! Can’t wait to try more recipes!
Hi Marjorie! Welcome to Nora Cooks! I’m glad you liked the pancakes. Thank you for taking time to share your review and comments, and enjoy your journey through my recipes! Let me know how you enjoy them! Happy cooking!
This is the best pancakes recipe I’ve made and easy too! Quick question. How many calories is it?
Hi Nina. I’m glad you enjoyed the pancakes! Thank you for sharing your review. Below is the the nutrition information which is located below the recipe information. Hope this helps!
Nutrition
serving: 1serving, calories: 380kcal, carbohydrates: 60g, protein: 9g, fat: 12g, saturated fat: 1g, sodium: 434mg, potassium: 582mg, fiber: 2g, sugar: 10g, vitamin a: 309iu, vitamin c: 6mg, calcium: 293mg, iron: 4mg
Love this recipe. So easy and turns out perfect every time. Use it once a week. I add an additional table spoon of sugar (we don’t use syrup) and a little vanilla.
I love the way these taste, and they are so easy to make. But I am having trouble with getting them to be cooked all of the way through. I am using gluten free flour, but otherwise I follow the recipe exactly. Besides lowering the heat, what could I do to get them to cook all the way through?
It probably has to do with the gluten free flour you are using, what brand do you use? I have made them well Bob’s 1:1 GF flour as well as King Arthur Cup for Cup, and that worked fine. I actually keep the heat medium-high and only cook for a few minutes on each side. I wouldn’t lower the heat too much. Make sure the batter is not so thick that they don’t get a chance to cook through, but I think the culprit is likely the type of flour you are using.
Made these today! OMG perfect in every way!
So glad you loved them, Jane! Thanks for sharing your great review!
Honestly, you have some of the BEST recipes out! I’ve tried other recipes especially the cakes and I can’t believe how perfect and yummy everything comes out. My family loves EVERYTHING I make from you. Do you have a cookbook?
Thank you so much Joyah, that means a lot to me! I don’t have a cookbook yet, but I hope to one day soon!
Nora, these fluffy and luscious pancakes brightened my day! You truly have a gift for all things delicious. God bless.
Hi Olivia! I’m so glad the pancakes brought brightness to your day! Thank you for using my recipes, and for sharing your review!
When you eat these, you immediately ask yourself, “Why in the heck did I ever put eggs and milk in my pancake batter?”.
These pancakes are perfect.
So glad you love them! Thanks for sharing your review!
Perfect classic pancake I was looking for! Could easily be made for nonvegan family and they would have no clue and no complaints. Followed exactly except the addition of a little vanilla extract. We topped it with a blueberry compote and OMG comfort food perfection!
Hi Kelly! Thank you for sharing your fun review! I’m glad the pancakes turned out to be just want you were looking for! The blueberry compote topping sounds delicious!
Delicious! Even my you non-vegan kid loved them!
Thank you for sharing you review!
Really good pancakes BUT when I followed the recipe as written (1 1/2 c flour, 1 c soy milk, 1/2 c water) the batter was very runny. So after reading a couple similar reviews I added some additional flour, not sure exactly how much probably 1/4 c or more, and thickened the batter and they were great. This fix might be simple common sense kitchen knowledge but I usually try a recipe exactly before doing any alterations. Next time I will try adding the water gradually until thickened and see how that works.
Probably the easiest vegan pancake recipe I have tried – and super yummy! Love the simplicity of ingredients! I subbed applesauce for the oil and they came out great!
Hi Erin. Thank you! I’m glad you love the pancakes!
These are so good!!!
Made a couple changes… I used coconut sugar instead of granular white sugar (and thus cooked at a lower heat to avoid burning), cashew milk, a bit less water (about 1/3 c) and omitted the oil. Added a splash of vanilla extract.
Served with vegan butter and maple syrup.
Hadn’t had pancakes this fluffy and delicious in a while!! ?
Thank you for sharing your comments and review! I’m glad you love the pancakes!
Turned out amazing I added vanilla and cinnamon and had them with mixed berries and yoghurt and honey
I cannot rave enough about this recipe for vegan pancakes. They are light and fluffy and ohhhhhh soooooo delicious. I have been vegan for over a year and this recipe helped me in making my transition to veganism. I have spread the word about how amazing these pancakes are, now, friends and family make them, also! Thanks so much for this recipe and for all your other amazing recipes, so thankful!
Hi Kay! I want to say thank you for using my recipes, and for sharing them with friends and family! I’m glad you’re loving the pancakes! Thank you for taking your time to share your wonderful review, and happy cooking!
Excellent all my family LOV it!
But i modifed a little the recipie. I add 1 1/2 cups of soya milk, pinch of salt, i did not add water, 2 tablespoons overfull of brown sugar, 1 tablespoon oil,.. i add some blueberry, for the flour i use wheat but next time i try all purposea flour. After i make the batter i let sit in the frigde for about 15min & stir + add 1 tablespoon of soya milk & stir well again. Delicious! & the best pancake ever!
Thank you for taking time to share your review and comments, Suzanne! I’m so glad you and your family love the pancakes!
Delicious! And all with ingredients you already have (even if you are new to the vegan diet).
Thank you for sharing your review, Ann. Glad you love the pancakes!
I’ve been vegan for 7 years and have made my share of vegan pancakes. These are the best. My dad proclaimed “Wow, these really are perfect.”
Thank you for sharing your great review, Robin! I’m gad you love the pancakes!
These were the best pancakes I ever made. They didn’t last 15 minutes. My kids and I devoured them. Simply the best!!!
Thank you for sharing your review, Manaar! I’m glad the pancakes were a hit!
I have tried many many pancake recipes! These give that golden crusted edge & fluffiest of pancakes I ate growing up!
Thank you so much
I’m so glad you love the pancakes, Kimberly! Thank you for taking your time to share your great review!