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
4.93 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

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. These are our favorite pancakes. I make them with spelt flour and coconut oil. I just made them again this morning and my kids and husband said they are the most delicious pancakes!

  2. Amazing! I used soy milk in the batter and olive oil for the pan. You’d never know that they were vegan! So happy to have a easy vegan breakfast recipe to return to

  3. These are so fluffy and taste great. I add the juice of half a lemon, use maple sugar instead of brown/regular sugar, and add powdered vanilla plus serve them with a wild blueberry sauce that includes maple syrup, wild blueberries and lemon zest.

  4. Simple and good pancake mix. It seems very forgiving. I’ll make it again. Do you have a recipe for adding dehydrated fruit? I have some I need to use up soon.

  5. Hi Nora, I’ve tried this recipe twice and for some reason, the pancakes come out really doughy I’ve used all purpose flour and oat milk both times.
    Any suggestions?
    Thanks so much!
    Michelle

    1. It sounds like you might be overmixing the batter. You only want to stir the wet and dry ingredients together until they’re JUST combined (ie: no more dry flour remains). Some lumps in the batter are okay! Also, resting the batter for 5 to 10 minutes after mixing will help relax the gluten and yield fluffier pancakes. I hope this helps!

  6. These are wonderful! Fluffy and tender. I was in an embarrassing pancake slump (how hard can it be??), and this brought me back!

  7. These are my favorite pancakes! I sneak a little OWYN protein powder in them. My kids eat them faster than I can make them. Thank you for a great recipe!

  8. What am doing wrong mine stick I have used cash iron and stainless steal and I have used coconut oil and oil oil mine do not look like yours …

    1. Hi Teresa. Both cast iron and stainless steel make most things stick for me. I prefer a non-stick pan or griddle. You also need to let them cook long enough on one side before trying to flip them and use a good spatula that can slide underneath the pancakes well.

  9. I’ve never made pancakes successfully until now!! I used monkfruit sweetener and flax milk and also made it exactly like the recipe. Both came out perfect!! Thanks Nora!

  10. Wow!!!!! Pancake success. I am gluten free and used King Arthur’s gluten free flour and this is the first success batch of Pancakes I’ve made in literally years. They didn’t stick, they got golden, and fluffy.

    Absolutely perfect, thank you SO MUCH!

    1. I’m so happy to hear you loved the pancakes! Thank YOU, Jenna for your fabulous review and feedback!

  11. Hi Nora,
    Nice recipe!!! How much less salt can you use per serving? Really sensitive to too much salt here.
    Thank you so much!

    1. Hi Rosie. I’m glad you are liking the pancake recipe! Thanks for your great review! You can leave the salt out completely if desired. Happy cooking!

  12. Finally a vegan pancake recipe that’s easy and tastes delicious! I had given up on pancakes for a while because they always turned out flat or not done in the middle. The first time I made these, they did turn out flat despite trying not to over mix. I made this recipe 3-4 times with minor tweaks and finally ended up cutting the water in 1/2 which thickened the recipe and they turned out perfect! Highly recommend trying the recipe and if needed making minor tweaks until perfect if needed.

  13. OMG I finally have a recipe that works!!! I have been making shameful pancakes for years. No matter what’s they always seem to be raw in the middle. This is clearly a me issue, but this recipe has shown me that even I can make a delicious pancake. THANK YOU for bringing joy and fully cooked pancakes to this pancakes challenged household.
    *Side note for fellow pancake failers, setting the electric griddle to about 325 (still fine tuning the exact temp) seems to be around the sweet spot.

  14. This is our go to and has been for a while now! We make all kinds of variations with this – applesauce for oil with sautéed cinnamon apples mixed in, berries, peaches, bananas, etc. I usually skip the sugar because we avoid processed sugars and make our own maple syrup. It’s great for this plant based momma and her carnivore boys! (Our toddler will sit and eat 4 or more of these! Asking for some to be saved for his lunch the next day! 😊)

    I am curious – have you @Nora or anyone else tried these as “sheet tray pancakes” baked in the oven?

    1. I’m glad you have been enjoying the pancakes all sorts of ways, all your add ins sound delicious! I have not tried them as sheet tray pancakes but I’ll have to do that sometime, it would be so easy. 🙂

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