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
4.96 stars (300 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

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. Excellent pancakes! I make batches of these and freeze them so it’s easier for us. I added powdered sugar and strawberries. Delicious!

    1. Thank you so much for this recipe, made it with mini chocolate chips, topped with banana slices and maple syrup. Turned out fantastic on my griddle.

  2. This recipe is really perfect for fluffy pancakes. It’s easy to modify if desired with spices or fruit. Thank you!

  3. These were delicious and fluffy, which is rare for a vegan pancake. Kids loved them. However, mine fell apart easily when eating, like they were so fluffy they crumbled – why is this!

  4. The first time I made these, I think I over mixed. They tasted good but weren’t as fluffy as I anticipated. Made again tonight and they are perfect! Added vanilla extract and cinnamon. Delightful 😊

    1. Yumm! The cinnamon and vanilla additions sound delicious! Thanks for you great feedback and review!

  5. These are the absolute best pancakes!! I make them every week for my family and everyone loves them.
    Vegans and non vegans alike will love these pancakes.
    I like the oil free version best, but both are really good. Thank you Nora!

    1. You are welcome, Keri! How awesome these are on your weekly rotation! Thanks for your fabulous feedback and review!

  6. Can you check the proportions of ingredients for the “2x” option of this recipe? I followed the instructions to a T, making sure not to overmix, and it was literally just a liquid batter. I added quite a bit of flour to thicken it but it just can’t be correct as is. The taste was good though! I’d just want to get the batter figured out before I make again.

    1. Hi there! I just double checked and everything is correct when you hit the 2x or 3x. Did you use regular flour or make any substitutions at all? I make these almost weekly, usually tripling the recipe and I’ve never had a problem.

  7. These were the best pancakes I’ve ever made–so good that my children beg me for them ever morning now.
    Thanks for sharing another terrific recipe!

  8. batter is kind of watery. and pancakes are flat. wasted my ingredients not fluffy at all. more like watery and flat

    1. Did you add any extra liquid to the batter? Did you overmix it? The batter will be thin if it’s stirred too much. If not, you can try gently folding in a little more flour to thicken the consistency.

  9. AMAZING pancakes!!!! I added egg substitute (flax meal with water) and vegan protein powder for added nutrition, and these are honestly the best pancakes I have ever made! My family absolutely loved them! I am so happy I found my go-to pancake recipe!!!

    1. Hi Daniella. I’m thrilled this is your go-to pancake recipe! Thanks for sharing your fantastic feedback and review!

  10. The best vegan pancakes. My daughter & I have been searching for a good recipe. I’m so glad we came across this one!

  11. My wife is 8 months pregnant and wanted some pancakes-this was one of her first REAL cravings. The recipe didn’t disappoint (in terms of flavor), but the texture was a little bit “gummy.” They hit the spot but weren’t as fluffy as she had hoped. We still LOVE all of your recipes though!

    1. Thanks for your review and feedback! It sounds like the pancake batter could have been overmixed if the pancakes turned out gummy rather than fluffy.

  12. This is now my go to recipe, as it’s the third time I’ve made these! I always add a touch of vanilla and cinnamon. My son loves them! So good! I always accidentally over mix them, so they are flat, but still delicious. Thanks for sharing. I just saw that you have a waffle recipe, that I’ll be trying next!

  13. Love these pancakes. They’re so fluffy! She’s right about not over mixing the batter. I added vanilla and one ripe banana. Perfection!

  14. These are by far the best pancakes ever!! I threw some walnuts in the mix, and omitted the oil. I topped it off with monkfruit syrup – delicious!! Thank you, Nora!

  15. Best one I tried so far, so fluffy and soft, saving the recipe and making it for the next brunch party 😀 I added a bit of vanilla extract, cinnamon and nutmeg in the batter and they were simply perfect.

    1. Hi Andrea. How wonderful that you love the pancakes! They sound delicious! Thanks for sharing your fabulous feedback and review!

  16. The best and quickest vegan pancake recipe ever. Made them two times so far and both times turned out amazing! The dry and wet ingredients ratio is perfect in this recipe!

  17. I used half whole wheat and half all purpose, and used 2 tbs raw blue agave. They turn out to be the best pancakes I have ever made!

  18. Love these pancakes and the waffle recipe! My granddaughter loves having breakfast with me and these are so easy to make and easier to eat!!

      1. The taste is great but mine actually came out gummy? Why is that. First time making anything vegan as my husband can no longer eat dairy or eggs.

        1. Hi Samantha. Over mixing makes for gummy pancakes. Maybe the batter was over mixed. Make sure you leave some lumps. I hope this helps!

        2. Not a great recipe at all. I have made homemade pancakes many times and this recipe lacks something. The Food Network recipe came out nice a fluffy. It doesn’t hurt for the recipe to twerked a little. I didn’t over mix at all

  19. I tried to make the gluten free version. I used Bob’s Red Mill 1:1. However, to get a less gummy consistency (common in gf cooking) I added a 1/2 cup oat flour and a tbsp of baking soda.

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