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.
Excelente!!!
This is my go to recipe. We make them several times a week. Paired with the right pan and the right heat, they are so fluffy and crispy on the outside. Completely perfect every time.
I’m thrilled you guys are loving the pancakes, Venessa! Thanks for taking time to share your glowing review and feedback! Happy cooking!
This worked out great with two different gluten free flour blends I had!
Just made these as I realized I had no butter or eggs this morning and they turned out amazing! I doubled the recipe, but I messed up and didn’t double the water. I just added a little bit more to the batter to make it a thinner consistency but they turned out fantastic! I did add a little vanilla but I know without they would still be incredible! This is now our go to recipe! Thank you!!
You bet, Kay! How fabulous this will be your go to pancake recipe! I’m so glad everyone loved them! Thanks for your glowing review and feedback! Wishing you happy cooking!
Easy and delicious
I’ve made these three times: plain, with strawberries and blueberries. They come out great every time :3 Thank you for this recipe.
You are welcome! I’m so glad you are loving the recipe, and experimenting with different flavors! Thanks for sharing your terrific review and feedback! Happy cooking!
I’m so glad that was out of eggs and stumbled upon this recipe! These were very good and easy to make! My son noticed, and mentioned, how soft and fluffy they were, which is great coming from my “it was okay” eater. Everyone in my family enjoyed them. I’ll be saving the recipe to make these from now on.
This is the only pancake recipe I ever use. I did modify it slightly by adding 2 tbsp of vinegar to the milk to make a sort of buttermilk, but that’s the only change I make. Perfect every time and my kids demand them every Saturday 💜
I’m so genuinely confused by this recipe. The batter was super thin and they didn’t rise at all. Tested my baking powder and that’s not the issue so… seems like the ratios of one to one flour and liquid are strange. I’m glad other folks are having good results but I’ve made a lot of pancakes in my day and I basically wound up with hard crepes!
Hi Agatha, I’m not sure what happened here, but I’ll tell you I make these once a week and have been forever, as written, and I always end up with thick, fluffy pancakes. Are you using regular flour? Everything else as listed? If you look at any other pancake recipe, the flour to liquid ratio is the same… Are you measuring accurately? I will say, depending on the flour you use, as well as the humidity where you are, your batter could be a little thicker or thinner. If the batter is truly really liquidy, easy, just add a little more flour until it’s a bit thicker. It’s an easy fix!
Same for me!
I make a triple recipe every month or so and keep them in the freezer! They freeze perfectly and reheat in the microwave perfect as well. My 2 year old is obsessed with this recipe and eats them every morning for breakfast. Will be trying the chocolate version next!
Hi Emily. How fun and wonderful your toddler is loving the pancakes! I think you will love the chocolate version! I appreciate your stellar review and feedback. Wishing you happy cooking!
This was a great find, my son (20months) is severly allergic to eggs and milk and he really loves these. I only put 1 tbs sugar but add vanilla extract, the whole family loves it – thank you for the recipe!
You are welcome, Jónína! How fabulous your son loves the pancakes! These are a favorite in our home as well! Thanks for your glowing review and feedback! Happy cooking!
Great recipe! Next time I’ll fry up some onions and sliced veg to throw in with the batter.
We love these pancakes!! I add Naked PB peanut butter powder for some protein and the chocolate chips and they’re amazing. Thanks Nora!
I must admit I can’t believe my husband loves the vegan pancakes rather the everyday pancakes. I made sure I had the leftover blueberry and apple pancakes. I place sliced almonds on the pan before the mixture ( we must have more protein).
Hi Pat. I love your idea of sliced almonds on the pan before pouring the mixture in! Thanks for sharing that, as well as your fabulous review! Wishing you lots of happy cooking!
Made them this morning, and everyone enjoyed them! I think a drop of vanilla would kick the flavor up even more. Next time. Thanks again for the dairy and egg free recipes.
You are welcome, Sue! I’m so glad the recipe was a hit with everyone! Thanks for sharing your wonderful review and feedback! Wishing you lots of happy cooking!