Simple Vegan Pancakes
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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.Â
- 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.
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524 Comments on “Simple Vegan Pancakes”
We have been using a vegan box mix & ran out so i looked for a vegan scratch recipe. Just made these and they are THE BEST PANCAKES I have EVER made, both vegan or not!!! Thank you for sharing this super easy, SUPER DELICIOUS recipe!
I’m thrilled to read you love the pancakes! Thank you for your fantastic feedback and review!
Can the batter be made the day before and refrigerated for the morning?
Yes, absolutely! Both the batter and cooked pancakes can be made ahead of time and stored in the fridge.
My go to pancake recipe because it’s delicious and so simple to halve which makes exactly enough for just me!
They’re SO good, right?! Thanks so much for using my recipe and for your wonderful feedback!
My baby is 8 months and can’t have added sugar or salt, can you make it without both?  Thankyou!Â
Hi Jenna. Yes, you can leave out the sugar and salt. It shouldn’t affect anything other than the sweetness.
I make these every weekend!!! The best !!! For vegans and non vegans!! It’s so
Much easier to make then the non vegan version! Once again, thank you so much 🙂Â
You are welcome! I am glad you are enjoying the pancakes! Thank you for sharing your wonderful feedback! Happy cooking!
I love these pancakes!! Super versatile base for all kinds of pancakes – I’ve used fresh blueberries, chocolate chips, and today frozen mixed berries. All were super tasty!
Hi Sylvia. I love the versatility of this recipe as well! Thank you for sharing your feedback and ideas! Happy cooking!
Best homemade pancakes ever, vegan or not. I had these for dinner because I had no food and need to go grocery shopping! Super basic ingredients and perfect for my sweet tooth. I added some almond butter on top and they were delicious! Thank you!Â
You are welcome! I’m glad you enjoyed the pancakes! Thanks for sharing your positive feedback and review! Have fun grocery shopping!
These pancakes were the bomb! I added a teaspoon of vanilla, and I used oatmilk. These were better than my go to recipe.
That’s wonderful to hear, Sara! I’m so glad you loved the pancakes and thank you for your amazing feedback!
These pancakes are fantastic! They are so light and fluffy. The best pancakes I’ve ever made. Yay!
Hi Heather. I appreciate your wonderful feedback! I’m thrilled you love the pancakes! Thank you for sharing!
This is my go to pancake recipe! My son has these pretty much every morning for breakfast – I batch cook them and freeze. I do however add some stuff.. I blend in silken tofu (and reduce the soy milk amount) for more protein, add some greens (spinach or spirulina powder),cinnamon and hemp seeds! (all blended in a blender). I am thinking of trying to cook them as “sheet pan pancakes” in the oven for more efficiency 🙂
Thank you for the great recipe!
Hi Natalie. You are welcome! Thank you for sharing your feedback and ideas! I’m glad you are loving the recipe! Happy cooking!