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
4.93 stars (353 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. I followed the recipe and instructions completely and it came out more like mashed potatoes instead of a liquid. I tried to cook them, cause vegan foods typically work a little differently and they crumbled apart in the pan. Decided to throw the “batter” in a pan and bake it in the oven to see if I can salvage the mixture even a little bit.

    1. It sounds like something went very wrong here, they should not resemble mashed potatoes in any way. Did you use all purpose flour? Make any substitutions or forget an ingredient? It should look like any pancake batter, vegan or not.

  2. These are absolutely the best vegan pancakes. I have made the recipe numerous times and my husband and son love them. I have made a lot of your recipes and they are all great. I get new recipes from you everyday and have enjoyed all of the. Thank you.

    1. HI Sylvia. I am thrilled that you loved the pancakes, and all of my other recipes that you have tried! I appreciate you using them! Thanks for your amazing review and feedback! Happy cooking!

  3. I like this recipe for its simplicity, though personally I recommend:

    – add vanilla extract
    – treat sugar as a wet ingredient for fluffier pancakes!

  4. Excellent pancakes. Added a little more sugar and oil. Just a couple more tablespoons for a triple batch. My non-vegan teenagers loved them. They said “better than the mix from the store”….Krusteaz and Bisquick. This recipe is a keeper!

    1. Thank you so much for your wonderful words and fantastic review, Esther! I’m so glad the pancakes were a hit 🙂

  5. You never fail me, Nora! I started mixing the dry ingredients in bulk to make mornings easier and it has been a lifesaver!

  6. 5 stars ⭐️ plus 5 more . We so loved these. They were delicious but no surprise because Nora every one of your recipes I’ve tried are delicious, these were no exception. So good!!

  7. Awesome recipe!! I have one child who’s allergic to dairy and another who is allergic to egg so these were perfect! Fluffy and delicious!! Could I use this recipe with a waffle maker?

  8. Thanks so much. Im a big ‘cooker” but never really liked pancakes and more of a stir fry / fermenter, but i have a 2 year old and made these and them branched out and added oatmeal, hemp hearts, spiralina, beet powder, chia seeds and pumpkin puree now, they are pack full of nutrition and keeps my son’s belly smiling. I may have branches out but you’ll always be my first pancake teacher; thank you. Oh, we are both vegan, me for 15 years.

  9. Surprisingly shocked at how great these were! Omitted the oil and used coconut sugar instead of regular because that’s what I had on hand. Added a little bit of cinnamon. Came out great! Husband even liked them!!

    1. I”m so glad you loved the pancakes! They are so tasty with a bit of cinnamon! Thanks for your fabulous review and feedback!

  10. My daughter has an egg allergy, and I was so happy to find your recipe! These are the BEST pancakes and I will use this recipe even if she outgrows her allergy. I usually make a double batch and freeze any extras. Thanks for the great pancakes!!

    1. You are welcome, Sarah! Having pancakes in the freezer is always awesome! I’m really glad that you love the pancakes and they will be your go to! Thank you for taking time to share your terrific review and feedback! Happy cooking!

  11. Not sure what I did wrong, but my pancakes came out flat. I followed this recipe and measured EXACTLY. So disappointing because I follow everything Nora. 😩 Any tips are appreciated.

    1. Sorry to hear that Michelle! It could have been a few things. Is your baking powder fresh and did you use the exact amount? Did you use regular flour? Also, with pancakes, if you over mix the batter, they will come out dense and flat every time. Some chunks in the batter are normal and preferred to a super smooth pancake batter. I suspect that’s the issue here.

  12. How if I wanted to add vegan protein powder to this recipe. Would I just add it and add more water or non dairy milk?

    Thank you

  13. These are the best vegan pancakes I’ve made! My kids love them and won’t eat any other pancakes. I make a double batch every Saturday

  14. First time making vegan pancakes and yours was the first link I clicked.

    Delicious and super fast to mix up! I used unsweetened coconut milk, 1 cup and instead of the half cup of water, I used the coconut milk. So fluffy! Oh and I used EVOO since I couldn’t find my usual neutral oil and it didn’t affect the flavor noticeably. Next time I will add in different toppings now that I know I’ve got a solid base layer recipe.

    Thank you!

    1. You are welcome, Caroline! I’m so glad you loved the pancake recipe! Thanks for your awesome review and feedback!

  15. I love this recipe! I like to just prep the dry ingredients in a container and when it’s time to make it just add enough dairy free milk for the mixture to become a nice thick batter and it comes out perfect every time! Thanks Nora!

  16. Vegan for a decade. Have fumbled with pancake recipes, never been impressed. Bought fresh flour and baking powder for this recipe, as I haven’t had any in the kitchen in who knows how long. Followed your simple instructions. I’m more than impressed! These pancakes are delicious! Thank you!

    1. You are welcome, Laurie! I’m so thrilled you love the pancakes! Thanks for sharing your awesome feedback!

  17. Could you mix dry ingredients together and store them in a bag and just add the wet ingredients when you want to make the pancakes?

      1. Hello I’ve made this recipe 4 times I threw in some walnuts crushed the pancakes were perfect love this recipie

    1. Thank YOU, Hester! I’m thrilled you love them! Thank you for taking time to share your fabulous review and feedback!

  18. Fluffy perfection! I was out of eggs so went hunting for an egg free pancake recipe and this one is perfect! I have four kids ( 2.5, 5, 7, 9) and they all were very impressed and enjoyed them immensely 🙂 thank you Nora for saving pancake day!

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