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 (367 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.

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  1. Very very yummy! – 100% recommend!
    At first I thought the batter was too runny, but I trusted the process & they turned out absolutely perfect!! Don’t let the consistency scare you – they’ll turn out perfect!!

  2. Loved the pancakes. Followed the recipe exactly using oat milk and didn’t over mix, left lumpy bits. Very quick and easy. Much enjoyed for pudding with maple syrup and Oatly cream last night and for breakfast this morning with jam. Thank you so much, Nora. Will be my goto vegan pancake recipe from now on

    1. You are welcome, Hilary! I”m thrilled you loved the pancakes! I appreciate you fabulous feedback and review! Thank you for using my recipes!

  3. Like some other commenters, found the batter waaayyy too runny, had to add a lot of flour in order to be able to cook them. Then pancakes were blah and flat. Not sure what went wrong, followed the recipe exactly as written and have been making pancakes for many years.

  4. I had my doubts because the recipe was so simple, but I have to say these are the best pancakes every. I added a mashed frozen banana to the wet mix and ate the pancakes with pure maple syrup, DELURRIOUS!!!!. This is my new go to pancake recipe when I get the urge again.

    If the batter is too runny as a few have stated, I would check your measurements.

    1. Hi Debra. Thanks for your great feedback and review! I’m so glad you loved the pancakes and will use the recipe over and over!! Happy cooking!

    1. Hi Ashley. Yes, absolutely! Also, the wet batter and cooked pancakes can be made ahead of time and stored in the fridge. Enjoy!

  5. Nora, these are the greatest pancakes 🥞, I have ever made. I have been using your recipe for years now and they never disappoint. Fluffy, soft and delicious pancakes! Thanks again, Nora!! ❤️

  6. Can you freeze these? I’m looking for pancakes I can make in bulk and freeze to make my mornings easier. We need to avoid gluten, egg, dairy, and egg.

  7. The batter was sooooo runny, I’m confused about the ratio of having more liquid than dry ingredients. The pancakes turned out super thin and pretty flavorless. Sad because I love Nora’s recipes and strayed from my go to!

    1. Did you make any substitutions? Did you add any extra liquid to the batter? Did you overmix it? The batter will be thin if it’s stirred too much. You can also try gently folding in a little more flour to thicken the consistency.

    2. My batter wasn’t runny. I have made it several times. Make sure you are reading your measuring cups/spoons, etc. correctly and not overmixing. 🙂

    1. I haven’t had luck making these with oat flour because it doesn’t absorb liquid as well as all purpose flour. It tends to make the batter very runny.

  8. I made this with homemade oat flour and the batter was completely runny and made thin crispy crepe like pancakes which turned out to be delicious and a very happy accident. But with that said, If you’re looking for fluffy don’t use oats like I did.

    1. Hi Jessica. I am glad the pancakes were delicious, in spite of being thin and crispy! I have not had luck using oat flour for pancakes either. Thanks for sharing your feedback and review!

  9. Nora never fails ! My family enjoyed it! I threw in some chocolate chips to amp it up for the kids ! First try was amazing !!

  10. This has been my go to pancake recipe for over a year! It’s comes together so quickly and I always have the ingredients on hand. I usually add an extra tablespoon or so of oil and a bit a vanilla extract. If I’m feeling extra I’ll also use melted vegan butter in place of oil for some added flavour, thanks for the great recipe!

  11. I tried other vegan pancake recipes. This one is my favorite! This is my go to pancake recipe 🙂

    Thank you!!

    1. Hi Athena. I’m thrilled you are loving the pancakes! I appreciate your wonderful review and feedback!

    2. My go to pancake recipe!

      Before putting the dry ingredients in the bowl I add a tablespoon of ACV to the milk to create a buttermilk pancake recipe 🤤

      I add a teaspoon or two of vanilla and sometimes sprinkle in some cinnamon to the batter.

      My favorite toppings are blueberries or mini chocolate chips, PB and syrup.

  12. Not sure what went wrong but mine turned out like giant blocks of glue..I noticed after mixing the ingredients that the better was extremely thick and gummy which worried me but I didn’t want to mess with proportions since it was my first time trying the recipe. Is that batter supposed to be thick and gummy like that? I wonder if my baking powder could have gone dead or it was something else?

    1. The batter should be thick, but not gummy. This can happen when the batter is overmixed. It’s ok to leave some lumps in the batter next time!

      1. I used almond milk and added a little more milk to batter. I also let my batter rest about 15 minutes. This was my first batch and they were delicious!

  13. My family loves these pancakes! They’re so quick and easy to make. We always serve maple syrup or fresh blueberries and powdered sugar as toppings.

      1. Hello! Can Coconut sugar be used in place of regular sugar and can avocado oil be swapped for canola?

  14. READ FOR GLUTEN FREE I used “Bobs Red Mill Gluten Free All Purpose flour” and the mixture was completely liquid. I tried to add more flour, but I ran out. I think the water was too much. Possibly the 1 cup of milk was also too much (I used almond). So maybe start with a half or 3/4 cup milk. I’ve made this recipe with regular flour and it was amazing! I’ll try again another time. 🙂

    1. Ahh! That could be why my batter was pure liquid – I used gluten free as well and they just were not good. Bummer as I need to stay away from gluten….oh well!

  15. This is such a good recipe my kids love it too. I add a tsp of vanilla to add a little more sweetness.

  16. DELICIOUS. i make these for my family all the time. and they love them. my brother penner is alergic to dairy and its really hard to find recipe that are easy enough for me to make and for every one to like.

    1. I’m thrilled you and your family love the pancakes! How fun your brother can enjoy them! Thank you for sharing your wonderful feedback!

  17. The recipe as-written makes THE ABSOLUTE BEST, TASTIEST PANCAKES. Omnivores are always so impressed. However, when I’m making this just for my household I swap out half the flour for unflavored pea protein. I add a little more milk and I add a little apple cider vinegar to the milk to cancel out some of the bitter pea protein flavor. I also add an extra tablespoon of sugar. They are quite not as tasty as the recipe as written, but it is still extremely good and provides a lot of protein.

  18. For some reason the batter was super thin. I checked the measurements carefully..added more flour but they came out doughy. I use alot of your great recipes. But this one didn’t fare well.

  19. Ms. Nora! Another recipe that was on point! I followed the recipe for the most part with my flour being whole wheat pastry, my milk being homemade cashew milk (another Nora recipe), and my oil being EVOO. I also added 1/4 cup water instead of 1/2 cup, and added 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, and 1/4 tsp ground turmeric (I love warming spices). My pancakes were fluffy and flavorful! Topped off with fresh blueberries and raw honey, I’m feeling myself! Thank you for the recipe. 🙂

    1. Great recipe! So fluffy, even when adding fresh fruits, nuts and vegan protein powder to the mix. A winner in my house!

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