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.

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Comments

  1. I followed the recipe exactly and they turned out great! Made 6 pancakes using the 1/3 cup measuring cup. I used oat milk. They were super-easy to make. Yum!

  2. Can’t believe these are so easy and fluffy, and I never knew of this recipe until now! Thank you for a new family favorite ❤️

    1. Hi Flory. How wonderful that you found the recipe! I’m so glad you love the pancakes! Family pancake traditions are so fun! Thanks for sharing your wonderful feedback!

  3. Made these for my non-vegan family after thanksgiving and everyone, including my nephews, went on and on about how good they were! Simple ingredients and the recipe came together in a couple minutes. Highly recommend!

    1. The best pancakes I’ve ever had, ever. Yet another Nora recipe that is the best ever, my #1 go to for vegan recipes. Thank you Nora!

  4. Thank you Nora for this amazingly easy recipe.
    Pancakes are fluffy and tasty.
    Added cinnamon, vanilla, and hemphearts.
    In my 60 plus years never made my own batter…lol…
    Thanks again for introducing me to super easy and delicious pancakes .
    P.S.
    Got a pic from the pancakes arranged like a face…with Apple butter and a bit of maple syrup

    1. Hi Sylvia. How fun that you have now made pancakes from scratch! Your additions sound delicious! Thank you for sharing your experience and wonderful feedback! I’m glad you loved the pancakes!

  5. This recipe did not work for me. I followed to the T and they were flat and also wet inside. The batter seemed too runny using 1 cup of coconut milk and half a cup of water. It was also very lumpy. I wanted this to work so bad and was very excited when all the reviews boasted how wonderful and fluffy these should be. It’s a new can of baking powder so I don’t understand what the issue could be?

    1. 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 thin and runny, try adding a bit more flour until it’s thicker, for thicker pancakes. Some clumps in the batter are fine but too many is a sign that it wasn’t mixed long enough (you can also let the batter sit for a few hours or overnight to help the clumps dissolve). I hope this helps!

  6. Dear Nora, The best, the most delicious, and unbelievably simple vegan Pancake. There’s no baking powder after taste. Thank you!

  7. I added a tbsp of vanilla extract and a banana with 1/2 tsp of pumpkin spice. Very good. May turn these into muffins with walnuts.

  8. Delicious and fluffy. I added 1 Tbls of vanilla. We also have breakfast for dinner each week. This is very nice with Trader Joe’s Apple Cider spread.

    1. Hi Dawn. Breakfast for dinner is fun! I’m glad you love the pancakes! Thanks for your great feedback and review! Enjoy those weekly breakfast dinners!

    1. Thank you for sharing your wonderful feedback! I’m glad the pancakes were a hit! We love them at our house as well!

  9. Found this recipe for my toddler and now my husband keeps asking me for pancakes. I’d say this is a win in our house! We add cinnamon though, otherwise everything is the same and super easy to make.

    1. Hi Alicia. I’m glad everyone loves the pancakes! It’s always a win when that happens! Thanks for sharing your wonderful feedback and review!

  10. A weekend will not go by that the kiddo doesn’t request these for breakfast. Simple and delicious. By accident, we’ve found that our favorite alternative milk to use for this particular recipe is Next Milk, which is mostly oat and coconut.

    1. I love it! Pancakes are great for the weekend! I’m glad you guys are loving the pancakes! Thank you for your wonderful feedback!

  11. Any vegan recipe that gets my french-cuisine-loving, vegan-skeptic partners face to light up is a winner. Bingo!
    (And I used 80% whole wheat flour!)

    1. Hi Leah. I take it the face was glowing! That’s good news! Thanks for your great feedback and enjoy all future pancakes!

  12. Excellent recipe…so easy to follow and pancakes came out great! We added blueberries and they were delicious. Next time I will try some of the suggestions provided, like adding vanilla, cinnamon, etc. 

    1. Hi Connie. I’m so glad you love the pancakes! They are so yummy with blueberries! Thanks for your great feedback and review!

  13. OMG- simply the best pancakes i have ever had!!!

    God bless you! This recipe was what we’ve spent too long and tried too many to find ❤️

    I can’t believe it is eggless too.

    Soo fluffy and soo yummy even without syrup. Simply amazing ?

    1. Hi Maryam. So glad you are loving the pancakes! We love these at our house as well! Thanks for your wonderful review and feedback!

  14. Love these pancakes Nora! My family of 4 does not leave any leftovers. It’s my go-to recipe for our Sunday pancake morning. Thank you for perfecting this recipe!

    1. Hi Noelle. You are welcome! A Sunday morning pancake ritual is a special thing, and I’m glad my pancakes are loved at yours! Thanks for sharing your lovely feedback!

  15. Hi Nora, I was wondering if it is possible to add protein to these pancakes and if so whats the measurement for the protein powder? 

  16. Just made these for my boys, they were so good! 5/5 Easy to make and delicious! Didn’t use any oil but plenty of vegan butter in the frying pan.

  17. This is my first time ever leaving a recipe review. When I say these are the best homemade pancakes I have ever made, I mean it. I am by no means an expert in the kitchen and these were so easy to make. THANK YOU NORA COOKS! You’re the best. Also, do you know how to make sure the batter doesn’t clump up when pouring it onto the pan? Do I need to turn down the heat? 🙂 

    1. Thank you so much for the fantastic review, Val! Some clumps in the batter are fine. If you’d like to avoid them, you can mix the batter a little longer (try not to overmix it though) or let the batter sit for a few hours or overnight to help the clumps dissolve. If it’s splattering when it hits the griddle, then yes, you’ll need to turn the heat down slightly. I hope this helps!

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