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.
Best pancake I’ve ever cooked! They are so fluffy!
Hi Jessica. Thank you for sharing your wonderful feedback about the pancakes!
Delicious pancakes! I used cashew milk and I didn’t add any oil to the batter or to my nonstick pan. I feel as though they require a longer cooking time without the oil. I’ve even kept the leftover batter in the fridge over night a made them again. Delicious with mixed berries and syrup. Thank you Nora for all your amazing recipes!!
You’re so welcome, Pamela! Thank you for sharing your wonderful review and comments!
Three years ago Christine & i went on holiday to India ,on the last day in kerala we saw a aruvadic doctor who diagnosed my wife as being lactose intolerant this after many years of misery for her ,so now she is vegan all those awful  symptoms have gone  so many thanks for all yourÂ
Lovely recipes ,we have just had pancakes with fresh fruit and vegan chocolate sauce wow wow wow .
Many thanks for making food enjoyable again David and Christine .
hey this recipe looks super easy! will it keep in the fridge overnight to be reheated the next morning?
Yes, absolutely! Both the batter and cooked pancakes can be made ahead of time and stored in the fridge.
I used spelt flour and 1/2 cup of buckwheat flour and they were still fluffy and tasted good! This was substitution of the flour in this recipe
Do you think i could use oat flour?
I haven’t tried it so I’m not sure. It might work okay, but I find oat flour pancakes are usually quite gummy.
I made these for brunch today. Best pancakes since going vegan 15 or so years ago. Easy to make, fluffy as promised and they didn’t stick in the pan as all the others have! Served with warm elderberry syrup, YUMMMM.
Thank You!
I’m so glad you loved the pancakes, and found them fluffy and delicious! I love the sound of your elderberry syrup! Thank you for taking time to share your great review and feedback!
I have made these before to rave reviews (I always give you credit). Â Yesterday, I served them as part of a big, delicious vegan brunch and they were a hit. ‘So fluffy!’, everyone exclaimed. ‘Sooo goood!’, I mumbled with my mouth full. I tripled the recipe to serve 8 of us, and it was perfection even though it seemed like a ton of baking soda. Â TRUST, people. Â Â
Hi Brenda. I really appreciate your positive review and feedback! I’m thrilled the pancakes were a hit at your brunch! We love these pancakes at our house as well! Thank you for using my recipes, and happy cooking!
My kids with egg/dairy/oat/peanut allergies LOVE this recipe, thank you!! Any ideas how I could sneak some extra protein in? Maybe some unflavored protein powder?
I think you could replace some flour with protein powder. I haven’t tried it though! So glad everyone enjoyed the pancakes.
Dear Nora, thanks for such a wonderful vegan recipe. Can’t wait to make them for our weekend brunch. Do you think I can sub water with the same amount of almond milk? So no water in the recipe, just the milk?
All the best
Patricia
I don’t see why this wouldn’t work! It might make the pancakes a little heavier if anything.
You never fail Nora! You have become my first go to. I’ve been vegan for a few years now and tried quite a few piklet recipes early in my vegan journey. Like your baking recipes, this is the best piklet recipe and I’ll never need another one! Thanks so much! ?
Thank you for sharing your wonderful review and feedback! I’m so thrilled you are loving my recipes! I appreciate you for trusting them! Wishing you lots of happy cooking!
Delicious! I used half spelt and half gluten-free flour and they turned out perfect!Â
Thank you for your wonderful review and feedback! I’m glad the pancakes turned out perfect for you!
Yay! Â So good. I made w/1 cup blueberries. I added some cinnamon to the mix.Â
I LOVE blueberry pancakes! I’m so glad they turned out yummy for you! Thank you for sharing your wonderful review!
Unbelievable!!! The best pancake recipe ever !! Husband and kids loved it. I used the wholemeal flour and it worked a treat. Thank you so much XÂ
These pancakes are great! I made them with almond milk and used powdered sugar instead of granulated. Was a little afraid granulated might be too heavy to get fluffy pancakes. Thank you so much for the recipe! I will use it often!
Thank you for sharing your review and feedback! I’m glad you loved the pancakes!
Have you ever tried mixing the dry ingredients ahead of time so it’s ready to just add the liquids?
I haven’t but you certainly could do that for an easy pancake mix!
I have! We recently went on vacation and I wanted to make sure we had vegan meal options, so I pre-mixed the dry ingredients in a ziploc bag. They turned out great! This is my new go-to pancake recipe.Â
Love this recipe, I make it a lot! Using almond milk is my favorite way.
My new favorite pancake recipe. Made these for a special snow day breakfast and they were perfect and easy. Thank you!
My favorite pancake recipe! Â
So good! I am a terrible pancake maker…. yet these always come out great
Hi Jacky. I’m glad the pancakes turn out wonderful for you! Thank you for sharing your wonderful feedback!
What did i do wrong? I followed the recipe for gluten free (Bob’s 1:1 flour as recommended) and these came out soooo terrible and gummy and truly inedible. I’m new to gluten free and vegan due to recently discovered food intolerances and am DYINGGGG for some good pancakesÂ
Gluten free flours can make for gummy baked goods, or grainy sometimes. Over mixing is also the culprit of gummy pancakes. Maybe try a different gluten free flour, like King Arthur’s Measure for Measure, until you find one you like.
Hi! I make these all the time with my three year old and we both love them! I recently made them for my nephew who is GF. For the flour I did one cup GF measure for measure flour and 1/2 cup almond flour- to equal the total 1.5 cups. They were not as fluffy, but I actually preferred the texture as they were a little more moist. I make them like this every time now. Hope that helps!
THIS IS THE BEST PANCAKE RECIPE. EVER!!!!!
NORA COOOKS SHOULD BE ON BAKE OFF!!! THANK YOU SO MUCH I MAKE YOUUR FOOD EVERY DAY PLS REPLY.!!
I’ve not only used this recipe as is, but also altered it to my liking and the pancakes still come out fluffy every time.  For example, I did 1/4 cup rice protein powder, 1/4 blanched almond flour, 1/4 cup buckwheat flour and the rest with the all purpose flour.  I replaced the sugar with zero calorie monkfruit. Â
Again, still fluffy as ever!
There’s something about knowing the basics in cooking or baking that can allow one to still have the same basic chemistry and out-come with food.  Great simple recipe.Â
Thank you for sharing! I’m glad you love the pancakes!
Made these for the first time yesterday, and added lots of blueberries. So delicious!! Thanks Nora for another great recipe to add to my rotation!
Very good. Quick, easy, delicious!
Thank you for sharing your wonderful feedback!