Simple Vegan Pancakes
This post may contain affiliate links. Read my full disclosure here.
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.
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.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here
116 Comments on “Simple Vegan Pancakes”
I used closer to two cups of flour and added one tablespoon of ground flaxseeds. I also omitted the oil (used cooking spray to cook them) and used almond milk. They turned out PERFECTLY! Thanks so much for this recipe!
Love it! I used a gf mix and it was great!
I just made these and it is the first time I have made a good vegan pancake. I will make these over and over again. Thank you for this recipe.
You’re welcome!
Nora, your recipes are always so spot-on, easy, and delicious! I can always count on “Nora Cooks” to provide me a simple and satisfying recipe! I made this quick pancakes last weekend and 100% plan to make them again this weekend. They are SO. GOOD. Like IHOP, diner, old school, AMAZING pancakes. You’re amazing, Nora! Thank you for sharing your great recipes.
Wow, thank you so much for the great comment!
Can’t wait to try these😁
I’ve tried numerous vegan pancake recipes over the years- and this one is truly the BEST. They are simple, delicious, and fluffy. Thank you Nora for sharing your talent with these amazing recipes!
You’re welcome!
I love this recipe! I doubled it and froze the left overs to use for quick breakfasts. Just pop in the toaster on a light setting and breakfast is quick and easy.
Hello,
I just made these but the batter is really watery?
It shouldn’t be watery, but if it’s too runny, you can just add a few tablespoons of flour until it’s the consistency you like.
I,m sorry I am missing the flax egg ! how much ground flax seed do I use ??
There is no flax egg in these pancakes. 🙂
These pancakes were delicious and super easy to make. I rarely make pancakes, maybe once a year, so I don’t have a favorite recipe. Whenever I get a notion, I turn to the internet. The recipe has to be simple and contain basic ingredients. I want them when I want them, no planning ahead. Since I am a big fan of Nora’s, I was happy to see her recipe pop up first in my Google search. I’m only cooking for one person (never mind my dog who would have been happy to participate) which meant cutting it into thirds. Fortunately that was easy to do. I made a couple of tiny changes, mostly out of laziness. I didn’t combine plant milk and water, I simply used low fat Oatly since it’s more watery than regular oat or soy milk. I used a tablespoon of oil instead of 1/3 of what was called for (again with the low fat milk). I added blueberries since I’ve never understood why pancakes exist without some sort of fruit in them. Personal preference. The only thing I did which required an extra step was to sift the flour. Fewer lumps in the batter so that my ADD brain doesn’t try to insist on extra stirring. They cooked up evenly, if not as brown as non-vegan pancakes. I topped them with a tiny bit of Earth Balance and a drizzle of real maple syrup. Superb. If you’re looking for an easy, vegan recipe, you’ve come to the right place.
Thank you so much!! Glad you enjoyed the pancakes.
Why use water instead of only milk?
You could use all non-dairy milk, but to save money I use some water. 🙂
Hi
I am looking for a good vegan pancake. I wonder if I can sub oat flour?
I haven’t tried it but I think it will work.
Thank you so much for sharing this amazing recipe. Pancakes came out fluffy and very tasty.