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 (258 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.

Posted In: , , , , ,

you may also like:

Comments

  1. New vegan here and these pancakes were absolutely delicious and fluffy. I don’t need to buy take out pancakes anymore. Thank you for the amazing recipe. 

  2. I made these all the time for My daughter and I. She is vegan and I am not so it works well. We have tried a few of your recipes all great!!

    1. Hi Christine. I’m glad you and your daughter love the pancakes! Thanks for sharing your great feedback! I appreciate you using my recipes!

  3. I just have to say, your recipes are such a treasure. Each one I’ve tried so far has been brilliant and come out delicious 🙂 Thanks

  4. These are so easy and so good!
    I am absolutely an the worst at making pancakes. No idea what I do wrong. These pancakes turned out great though! The recipe is so good that even someone like me can do it!
    Plus the kids loved them! Will definitely make them again.

  5. These are the best tasting vegan pancakes! Was using a boxed brand that would crumble and fall apart easily. My kids absolutely love these. However, mine keep coming out flat. I can’t figure out what I’m doing wrong? I use coconut milk as my milk alternative and follow the directions to a T but they never come out fluffy… Any suggestions??

    1. Are you using the correct amount of everything, especially the baking powder? Are you using canned coconut milk or the kind in a carton? Canned would be much too heavy for the pancakes. If your batter is very thin, add a bit more flour until it’s thicker, for thicker pancakes. But with the baking powder they rise up a ton as they bake and should be very fluffy. Hope I can help!

  6. This reminded me of how my moms pancakes tasted  although hers were not plant based.  I did add just a tad of cinnamon and just under one tablespoon vanilla protein powder and they turned out really good.  

    I had to tweak the amount of ingredients because I used less flour, yield 3 mid size pancakes and I ate all three, there was a little batter left but I was full.  Thank you for this simple delicious recipe ??

  7. This was my first time making pancakes from scratch and first time having pancakes after going plant-based. They turned out wonderfully delicious! Thank you for sharing!

  8. These are the best vegan pancakes!! I’ve been searching for years trying to find a recipe for vegan pancakes that my whole family loves- these are it!!! I love how simple the recipe is and how quick and easy they are to make. Thanks Nora!!

    1. You are welcome! I love an easy pancake recipe as well! I’m so glad you and your family loved the pancakes! Thanks for taking time to share your wonderful feedback and review!

  9. Seriously amazing!!! Two years vegan, and I’ve been stubborn to take my transition to vegan seriously. I used to pride myself on making great recipes- but haven’t invested the same time into my vegan journey.

    Something about the simplicity of this recipe and amazing outcome just hit the right way today. 

    I truly look forward to trying more of your recipes. Thanks for sharing so much of this information online.

    1. Hi Brian. I am so glad that you loved the pancakes! I love creating simple and delicious recipes, and sharing them! I hope you enjoy your journey through my recipes! Please reach out with any questions! Wishing you lots of happy cooking!

  10. 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!

    1. Yes, absolutely! Both the batter and cooked pancakes can be made ahead of time and stored in the fridge.

  11. My go to pancake recipe because it’s delicious and so simple to halve which makes exactly enough for just me!

  12. My baby is 8 months and can’t have added sugar or salt, can you make it without both?  Thankyou! 

    1. Hi Jenna. Yes, you can leave out the sugar and salt. It shouldn’t affect anything other than the sweetness.

  13. 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 🙂 

    1. You are welcome! I am glad you are enjoying the pancakes! Thank you for sharing your wonderful feedback! Happy cooking!

  14. 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!

    1. Hi Sylvia. I love the versatility of this recipe as well! Thank you for sharing your feedback and ideas! Happy cooking!

  15. 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! 

    1. You are welcome! I’m glad you enjoyed the pancakes! Thanks for sharing your positive feedback and review! Have fun grocery shopping!

  16. These pancakes were the bomb! I added a teaspoon of vanilla, and I used oatmilk. These were better than my go to recipe.

    1. That’s wonderful to hear, Sara! I’m so glad you loved the pancakes and thank you for your amazing feedback!

  17. These pancakes are fantastic! They are so light and fluffy. The best pancakes I’ve ever made. Yay!

    1. Hi Heather. I appreciate your wonderful feedback! I’m thrilled you love the pancakes! Thank you for sharing!

  18. 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!

    1. Hi Natalie. You are welcome! Thank you for sharing your feedback and ideas! I’m glad you are loving the recipe! Happy cooking!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.