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.

stack of pancakes on a white plate, berries in background

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.

close up of side of stack of pancakes, raspberries in back

How to make them

  1. First, whisk together the dry ingredients in a large bowl – flour, baking powder, salt and sugar.
  2. Pour in the non-dairy milk, water and oil.
  3. Stir with a large spoon until just combined. A few lumps are okay; mix them too much and the pancakes will be dense.
  4. 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.

collage of how to make vegan pancakes, numbered

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!

syrup being drizzled over stack of pancakes, berries and grey background

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:

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.

stack of pancakes with a slice taken out, showing fluffy texture inside

square image of stack of vegan pancakes with syrup and butter on top
4.99 stars (271 ratings)

Simple Vegan Pancakes

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.
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 3 servings

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

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. Nutritional information is an estimate only. 1 serving is about 2-3 pancakes, depending on how large you make them.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 60g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 434mg | Potassium: 582mg | Fiber: 2g | Sugar: 10g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 293mg | Iron: 4mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*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.

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Comments

  1. Delicious!! I substituted cane sugar for the granulated because granulated is made with bone char from what I’ve read. I also used applesauce instead of oil. 

  2. Another fool proof amazing recipe!!! 

    You are the best honestly. Thank you thank you

  3. Made this today for my daughter’s 10th birthday, and they were a hit! Pancakes cooked up perfectly! Thank you! 

    1. Happy birthday to your daughter! I’m thrilled the pancakes turned out perfect for her! Thank you for sharing your fun and great feedback!

  4. These are the fluffiest, lightest, most delicious pancakes we’ve ever eaten – we all love them, vegans and none-vegans alike. Can’t imagine going back to an egg-based pancake recipe after trying these. Thank you Nora 🙂

  5. We’ve always had the tradition of a pancake breakfast every Sunday morning.  With changing over to a vegan diet, I wasn’t sure what that would mean for our pancake tradition.  My husband was very sceptical when I said I was making a new recipe. Very happy to say this recipe is fantastic!  So so good!  Husband-approved so definitely a keeper recipe.  Thanks so much!!

    1. Hi Jennifer. You are welcome! I’m so glad you have found the pancake recipe that works for your family! Pancakes are an important meal! Thank you for sharing your great feedback and review! Happy cooking!

  6. These are so good! I have to admit to trying numerous recipes online over the years and I have never found one that worked out. Because of my past failures, I mostly have just relied a dairy free box mix. Until Now! this recipe worked out so well that I will be using only this from now on. They are so light fluffy and delicious!

    1. Yay! I’m so glad the pancakes turned out great for you, and are now your go to recipe! Thank you for sharing your wonderful review and feedback. Wishing you lots of happy cooking!

  7. My favorite vegan pancake. Made them with gluten free flour and it is amazing!  Thank you for sharing this recipe! 

  8. I made these for the first time today & used defrosted blueberries. It made a lot, so is very frugal. Also they are absolutely delicious. Thank you Nora ???Tr

  9. My batter was super lumpy, so I was afraid it wouldn’t turn out well, but the pancakes turned out fine in the end. I made mine with a tsp of vanilla extract, and a tsp of lemon peel. I also subbed maple syrup for sugar (honey might have been better). They were great with stewed blueberries, sliced banana and a drizzle of maple syrup on top.

  10. To me, these are so much better than store bought. I ended up eating a few one night and froze the fully cooked ones. Ate some this morning and still great tasting!

  11. These pancakes, along with your waffles, are a weekend staple at our house! I always double this recipe and do half all purpose and half whole wheat flour and they turn out perfectly every time! Thank you, Nora, for these amazing vegan recipes!

    1. You are very welcome, Bianca! I’m thrilled you are loving the pancakes! We love them at our house as well! Thank you for sharing your fantastic feedback! Wishing you lots of happy cooking!

  12. These were great for my kiddos! Could I add peanut butter to this recipe? Are there any other changes I should make if so?

  13. Best vegan pancakes! I’ve tried so many recipes due to my childrens egg allergy and this recipe by far produces fluffiest and best tasting pancakes! Thank you!

    1. Hi Frank. I’m sorry to hear about your health challenge. Wishing you healing. I hope you enjoy my vegan recipes!

  14. SO GOOD!!

    I just entered my second week of my vegan journey, and pancakes are my favorite food. Thank you for making it a little easier for me to stick with! I’m eating them right now. And sharing them with my 3 year old who won’t stay out of my plate. LOL!

  15. I use buckwheat pancake mix (from Arrowhead Mills) and hazelnut rice milk, add 1 teaspoon vanilla extract and these come out the fluffiest airiest pancakes. I also add bananas and my daughter loves them.

    1. Thank you for sharing your great ideas and feedback! It’s great to hear the pancakes turned out delicious for you!

  16. Absolutely wonderful vegan pancake recipe! The weekends are my “semi-reward days” and pancakes for breakfast is my favorite! THANK YOU!!! LETS GO!!! 

  17. Could I use applesauce to sweeten? I’m making these for my baby who can’t have sugar, banana, or maple syrup.

  18. I host a brunch amongst friends on a regular basis.  We have decided that there are only 2 ‘musts’ for these occasions:

    1. Champagne
    2. THESE pancakes

    We dream of these fluffy pancakes piled up beside delicious brunchy foods during tough days.  I always make a triple batch (I love the tripling feature on the recipe), and keep them warm on a tray in the oven while I cook and flip my way through all that batter.  We all sip mimosas and nibble on other delicious foods while I keep stacking them up for the main event.
    None go to waste and if there happen to be any left, I freeze them and toast them when I have a craving. 

  19. This is by far my go to pancake recipe. So easy, so fluffy, so tasty!! And they freeze pretty well too.

    Can this recipe be doubled easily? I haven’t tried it yet, I know someone’s it’s not easy to double baking powder. Thank you

    1. Hi Sally. I’m glad you are loving the pancakes! Doubling the recipe should work fine. There is a tab at the top of the ingredient list which you can click to double or triple the recipe. Thank you for your wonderful feedback!

  20. Nora, do you think this would work if I made a large batch of the dry ingredients and then measured out the equivalent of one batch of dry ingredients—these are great pancakes   I am trying to make things a bit easier for my vegan daughter as she waits for her second child

    1. Hi Janet. Sure, you can mix the dry ingredients together and keep them in your cupboard until it’s time to make the pancakes. The cooked pancakes can also be frozen for months if that helps too!

  21. Made this for my daughter who is vegan. This is the best pancake receip of all pancake receips that I have tried. Even the non-vegan family members were raving about it.

    1. Hello Nora,
      I have tried so many recipes and the pancakes are gummy in the middle. Do these pancake cook through?

      1. These are not gummy and they cook through well. I used to have that problem with non vegan pancake recipes actually! Just do not over mix or whisk the batter, leave some lumps. Over mixing makes for gummy pancakes.

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