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.


  • 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
4.92 stars (378 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 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 3 servings


  • 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


  • 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.



  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.


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 Read my full disclosure here.

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  1. I made ones with blueberries and so delicious! I ate two huge ones! now what to do with the rest of the batter-see if I can save it. this recipe is definitely a keeper! Nora you have outdone yourself again with something easy to make that turns out so good!

    1. I’m thrilled you loved the pancakes, Jessica! I love making extra pancakes and having them for leftovers. You can also store the batter in the refrigerator for a couple of days. Thanks for your awesome feedback and review!

  2. We love these pancakes, they are our Sunday yeast! Question on the nutritional breakdown, can you clarify what one serving is? Thank you!!

    1. I’m so glad you are enjoying the pancakes! The serving size depends on how large or small you make the pancakes, but it’s about 3 on average.

  3. Fluffy and so delicious! I made them as written without the oil. Really, this is the best vegan pancake recipe, and I’ve tried many. This one is the keeper. 😃

  4. Nora… what am I doing wrong??? These TASTE so good (and meat-eating hubby really likes the flavor too!), but they have turned out so flat each time (3x now). The first time I omitted the oil and thought that was the problem, but I’ve also made them with the oil (and they are still so flat and stick to the pan terribly!) I am using Bob’s Red Mill 1:1. I use a ceramic electric skillet, which I also spray. Please help meeeeeee!

    1. Is the batter thin and runny? Mixing in a little extra flour can help you reach the right consistency and thickness. Also, make sure to measure your flour accurately. I spoon flour into a measuring cup, then level it off with a knife. And the pancakes are sticking because the batter is too thin and/or the pan is way too hot.

  5. I’m vegan, one of my kids is dairy free and one is fussy with no dietary requirements.
    These are the best vegan pancakes we have tried. And so easy to make!
    Have been tried with vegan butter, maple syrup, vegan Nutella and biscoff spread. Perfect for all options!
    Using a 1/8 cup measure I get 16 pancakes out of the recipe without increasing the ingredients.

    Definitely recommend.

    1. I’m so thrilled you are all loving the pancakes! Thanks for sharing our wonderful feedback and ideas! Happy cooking!

  6. I followed the recipe to the T yet the pancakes were flat and greasy and wouldn’t cook all the way through unless I burned them… It might have to do with whatever griddle or skillet or pan is required for the ideal result? I used a ceramic skillet… What material would be the best for optimal results? Cast iron? Teflon? Something else?

    1. Hi there, it sounds like your pan was much too hot, burning the bottom without cooking through. Try turning the heat down; ceramic pans can hold on to heat so give it time to cool down if you had the heat too high. You will know it’s too high if you spray it with oil and the oil quickly turns brown/black. I’ve used cast iron, nonstick and electric griddles and they all work fine at the appropriate heat. If you don’t want any grease I’d recommend a quality nonstick pan or griddle so you don’t have to use any oil in the pan.

      1. They truly are the best pancakes I’vee ever had! They are super fluffy and light. For more flavour, I omitted the oil and added melted vegan butter, instead. Thank you for yet another fabulous recipe, Nora, I am a huge fan of yours!

        1. Hi Kay. Thanks for your great feedback, and for using my recipes! I’m glad you loved the pancakes! Wishing you happy cooking!

  7. I have made these many times & they’re a hit. They’re fluffy and delicious! I personally enjoy making them on the pan with ridges to get extra crispy outside with soft fluffy inside. So good! Don’t even need syrup.

      1. You are welcome, Dondi! How wonderful you love the pancakes! Thanks for sharing your delightful feedback and great review!

    1. Elle – i’m interested in your idea about the pan with ridges. is it hard to flip the pancakes using that pan? thanks so much for the idea, and thanks Nora for the recipe. So delicious!

  8. Hi, there is an error in the 3x, it has an extra 1/2 cup of water,I didn’t realize until I had a very soupy batter!
    I usually do the regular one and do the math in my head, this was the first time I used the converter.

    1. I’m not sure what you’re seeing, but when you click on the 3x it changes the water amount from 1/2 cup to 1.5 cups, which is correct. Not sure what happened there!

  9. I am in trouble. This recipe is so easy to make and so delicious. I’ve made it twice over the last two weeks!

    I used unsweetened almond milk as the vegan milk and in place of oil. I used granulated coconut sugar that I need to use up. The result was the most plush and perfect pancakes.

  10. These were delish and super easy. I added a little cinnamon and vanilla extract for fun 🙂 Definitely will make again!

      1. Used half and half in the Flour, Cane Sugar and no Oil, tasted yummy made a whole batch for the week. Didn’t used any oil. Definitely a keeper

    1. Hi! Loved it!
      I can’t use soy milk and b powder because I have food restrictions, but I used rice milk and a mix of b. Soda+lemon and it worked great!
      Ialso added chocolate chips!

      Thanks for an amazing recipe!

  11. I am always looking around for my “go to” vegan pancake recipe. My kids have tested A LOT of interesting pancakes 😂. This morning they declared that THIS is the one. Woohoo! Thank you for yet another easy and great addition to the recipe notebook. *I subbed whole wheat pastry flour for the AP because I have a bunch to use up.

    1. Hi Kristy. I’m excited that my pancakes passed the test, and have been added to the recipe notebook! Thanks for sharing your fun and wonderful feedback!

  12. Hi Nora, I made this recipe and got a strong baking powder flavor in the pancakes. For the baking powder, is it possible that 1 teaspoon would be a better amount than 1 tablespoon?

    1. Hi Chris. That’s odd, I’ve never gotten a baking powder flavor when making these pancakes. Is it possible that it wasn’t whisked evenly in the dry ingredients/batter and you were getting clumps of baking powder in each bite? I wouldn’t recommend changing the quantities.

    2. Hi Chris,
      I had the same issue today. I couldn’t figure out the weird taste and narrowed down to the baking powder. Might be my taste buds because my family didn’t know what I was talking about. They ate them, I didn’t.

    1. Hi Carolyn. I’m so happy that your family loved the pancakes! We sure love them at our house as well! Thank you for sharing your fantastic feedback!

  13. Nora does it again! These are the best pancakes and so easy to make! We did some on the stove and some in muffin tins in the oven and they’re both perfect. Thanks for such a great recipe.

    1. I Melissa. I love that you made pancakes in a muffin tin! I’m thrilled that you loved the pancakes! Thank you for sharing your terrific feedback and ideas!

    1. Thank you, Chisom, for sharing your terrific feedback and idea! I am thrilled that you found the pancake recipe delicious and easy to follow! Wishing you lots of happy cooking!

  14. These were perfect! I can’t believe I didn’t realize how easy it would be to make vegan pancakes. Simple and delicious.

    1. Hi Rebecca. The measurements are correct. If the batter is too runny, add a bit more flour until it reach the consistency you like. Make sure to measure your flour accurately as well. I spoon flour into a measuring cup, then level it off with a knife. Hope that helps.

    1. Hi Susana. Thank you for sharing your awesome feedback! Chopped apples sound so good in the pancakes! Happy cooking to you!

  15. These are the best pancakes ever! I added flax milk since I was out of my usual oat milk and melted a piece of chocolate on top and finished with Delicious vegan butter and agave! You always make cooking so much fun! Amazing recipe! Thank you!

    1. Hi Melody. Your pancakes sound delicious! I am so glad that you love the pancakes and that you are having fun with my recipes! Thank you for sharing your wonderful feedback and ideas!

  16. Hi Nora. I started making these pancakes about a year ago and they are our favorite breakfast to eat now. My kids beg me for them and since they’re so easy to make I can whip them up quickly before school. They freeze so nicely too!
    Can you change this recipe to make waffles? I have a big breakfast I’m doing for 50 people and thought it would be nice to pre-make waffles the night before.

    1. Hi Tara. I’m glad you and your family are loving the pancakes! I’ve never tried using this recipe for waffles. I make my waffle recipe instead. 🙂 Hope this helps, and good luck at your breakfast!

    2. I started to make these pancakes and I wondered, how would this taste of I used Chocolate almond milk instead, so I did. Then i realized we were out of sugar so I used brown sugar….Amazing!

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