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 have been the best pancakes ever. I even prefer them over regular ones. I added cinnamon and used coconut sugar. Came out perfect
Thanks for sharing your wonderful review and comments! I’m glad you are loving the pancakes!
I need help :(. I made these at a friends house for the first time and they were perfect. A couple weeks later I try making them at my house and they were too liquidy and there were many lumps of flour. I tried all different things to fix it such as: sifting the flour, dry into wet a little at a time, changing the type of milk, whisking in the wet and dry instead of stirring, triple checking the recipe to make sure everything was measured correctly, and making sure not to stir too much. It seems like no matter what I do the flour just clumps together too much and won’t mix with the liquid enough; therefore, making the pancakes more like crepes with clumps of flour. Could it maybe be one of the ingredients I’m using or is it the method? I love the taste of these pancakes so much and I just want the to turn out like the first time I made them 🙁
What kind of flour are you using? Regular all purpose? I wonder if you are making any substitutions and if you are measuring everything correctly. I never sift the flour and always make it exactly as written. If it’s liquidity, try adding a bit more flour.
These pancakes were so easy and amazing! I love all of the recipes I’ve tried from Nora Cooks. She is my go-to anytime I’m looking for a recipe. I always check for something from her first. Also, following her on Instagram is great because it gives me meal inspiration. Thanks so much for sharing your expertise with us!!!
Hi Julia! Thank you so much for the love and kind words! I’m so glad you use and enjoy my recipes, and that instagram gives you meal inspiration. We all need that! I appreciate you taking time to share your wonderful review and comments! Happy cooking!
I love this recipe so much!! I tried it once and my family became obsessed with it, we eat it every sunday. The first recipe that made me get into pancakes as a vegan. Thank you so much <3
These are super delicious. I made a batch for a family of 6 who I chef for & they raved about them. I was making them again today for them, using the same gluten free flour & ingredients I used before. I consider myself a really good cook as a personal chef. I doubled the recipe. I don’t know what was wrong with my batter. It’s was really thick & clumpy. I couldn’t get it off the spoon I was using to spoon the batter into the pan. In the pan that batter sat in a pile, rather than flat-pancake like. I had a hard time spreading it out. I cooked 6 of them & I sampled 2 of them & the batter was still raw in the center. I kept adding more water to the batter to try to thin it out & it didn’t help at all. I ended have having to stir it so much more than I should have (like your instruction say). I just don’t know why the 1st time these turned out perfect, fluffy & delicious and this batch became a glue-like & rubbery consistency & failed. Do you have any idea? I don’t think I used one single ingredient that I didn’t use before, same brands, same everything. Another note, I use many of your recipes & they are excellent. Just made your tofu scramble a couple hours ago! 🙂
Loved the recipe. I used coconut oil and also added a teaspoon of vanilla extract. I didn’t have any sugar so I used honey instead. My batter came out rather thick so I added a bit more soy milk. I will definitely use this recipe again!!
I’m glad you loved the recipe! Thanks so much for sharing your comments!
Absolutely delicious and so simple! These are going to become a Saturday morning tradition. I added 1/2 tsp. of cinnamon and slices of banana.
I’m so glad you love the pancakes, and thrilled they will be your Saturday morning tradition! Thanks for taking your time to share your review and comments!
I may have raved about this recipe before, but have to do it again! My husband loves these pancakes (me, too!). Made a triple recipe today using spelt flour, and added blueberries and diced banana. A TRIPLE recipe uses EXACTLY one 22 oz (1 lb 6 oz) bag of spelt flour. (Arrowhead Mills Organic) Woo hoo! No more measuring the flour for this recipe in the future!! (I measure in grams so it is very precise. ) Thank you again for this delicious and straightforward recipe.
Great recipe!! I sub’d monkfruit sweetener for the sugar, and used coconut milk and oil.
Thanks for sharing your review and comments! I’m glad you loved the pancakes!
An absolute favourite in our house!
Excellent recipe! I actually put the batter into my waffle maker and the waffles ended up fluffy yet crispy on the outside, very similar to the non-vegan recipe I used to make (I’ve been trying make a vegan version of them for so long!). So happy to have found this!
I’m glad you loved the pancakes…waffles! Thank you for sharing your wonderful review and comments!
This is our go to recipe for Sunday morning pancakes. I’ve made it so many times I have it memorized along with your biscuits and chocolate cake. Last year I was looking for something my daughter could have for her 1st birthday cake and I came across your recipes and loved them all since. I have made your chocolate cake for all occasions since. Family requests it and they are such simple recipes that I can allow my 2 and 4 year old to cook with me and if their measurements are a bit off it still always comes out tasting delicious as always. Thank you so much for sharing your recipes! We can not rave enough about them!
Thank you, Kelley, for your kind and wonderful review and comments! I am thrilled that you and your family have fun making recipes together, and that you love them! Continue to enjoy your journey through my recipes, and happy cooking!
Seriously the best pancakes. I made these for my vegan nieces, and now it’s the only pancakes I’ll make!
I make these with white whole wheat flour. ??
I’m so glad you are loving them, and thrilled they are your go to pancakes! Thanks so much for sharing your great review and comments!
Such a great vegan recipe! Super quick, easy and delicious. This will definitely be my new go to recipe!!
Hi Sienna! I’m thrilled my pancake recipe is your new go to! Thank you for sharing your wonderful review!
Always turn out perfect, even when I mess with the recipe to make less. Wondering how many calories are in one small pancake? Roughly 4 inch in diameter? Surely there isn’t 380 cal!? Either way they are delicious!!
Thanks, I’m glad you are enjoying the pancakes! I’m not sure exactly, but the nutritional information is for 2-3 pancakes, depending on their size. If you divide the whole recipe by 3, that is what the calculation is for. If you make 9 pancakes, then 3 pancakes are 380 calories, if that makes sense.
Best recipe and delicious outcome!
Thanks so much?
Thank you for sharing!
Have you tried mixing up the batter a day or two ahead? I would like to take this recipe camping, and it’s much easier to mix things at home.
I haven’t tried it, so I’m not quite sure how it would work. I’m not sure it will last for that long, but I guess it’s possible!
I have made batter and keep it in the fridge for a couple of days and it comes out just fine. Also, we take it camping and what I do is premix the dry ingredients and then add the wet at time of cooking or if you make the pancakes a head of time, cool, and store then when you are ready just reheat them it still turns out amazing!
These pancakes are the best! My non vegan family loves them. Will always be our go-to recipe. Thank you!
stunning darl
Delicious!! I added blueberries and a little vanilla extract they are the bomb. Try it!! Thanks Nora
Awesomely delicious. I substituted water with applesauce and added mixed berries.. Makes six pancakes six inches diameter. Yummy!
Thanks for sharing your review and comments! I love mixed berries in pancakes!
My non-vegan roommates loved these. They didn’t even know they were vegan until I started eating them myself. Definitely making these again!
These were the best vegan pancakes I’ve ever made. They were light and fluffy and didn’t stick to the pan. We added vegan chocolate chips to ours. Definitely a keeper.
Chocolate chip pancakes are always fun! I’m glad you love the pancakes! Thank you or sharing your review!
BEST pancakes I’ve ever had! Thank you, Nora, for the recipe. I substituted right off the bat and had a successful result…probably because the base recipe is excellent. Here’s what I substituted: 1 C oat flour and 1/2 C chickpea flour (both Bob’s Red Mill), 1 C coconut milk, 2 T coconut oil. That’s it. The rest I did exactly as the recipe states.
Just for fun, after I enjoyed a few pancakes, I added pumpkin to the remaining batter. Wow, more deliciousness!
Thank you for sharing your review! Glad you loved the pancakes!
These are truly the BEST vegan pancakes! We used melted butter instead of canola oil. The pancakes had a fluffy homestyle taste… our family thought they were better than a regular non-vegan pancake. Thanks for sharing your recipes!
Thanks for sharing your great review! I’m really glad you guys loved the pancakes! Thank you for using my recipes!