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.
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.
How to make them
- First, whisk together the dry ingredients in a large bowl – flour, baking powder, salt and sugar.
- Pour in the non-dairy milk, water and oil.
- Stir with a large spoon until just combined. A few lumps are okay; mix them too much and the pancakes will be dense.
- 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.
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!
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:
- The Best Tofu Scramble – you can add a bunch of vegetables to this as well.
- Vegan Omelette
- Oven Roasted Breakfast Potatoes
- Tempeh Bacon
- Tofu Bacon
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.
Simple Vegan Pancakes
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
- 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.
- 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.
- 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.Â
- 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.
- Nutritional information is an estimate only. 1 serving is about 2-3 pancakes, depending on how large you make them.
Nutrition
*This recipe was originally posted in January 2019 and has been updated with better information, writing and new photos.
Hi Nora,
I love your recipes! I am new to veganism and your recipes give me inspiration as I am navigating this shift in my eating habits and lifestyle. For these pancakes, could I substitute almond flour for the wheat flour? Would there need to be any other modifications to get the right consistency?
Thanks!
Aw thank you so much, that means a lot to me! I have never tried these pancakes with almond flour unfortunately. Almond flour is not an easy sub in baking, as it doesn’t absorb liquid in the same way as regular flours, so it usually requires some more adjusting. You could try it, but they may be far too wet. I would have to try it several times likely to find the right combination. Hope that helps!
This is such an easy and flexible recipe. Makes really great pancakes!
Thanks so much!
Pancakes are so simple it’s sometimes hard to determine how some recipes are SO much better than others. This recipe was excellent and will definitely be my go-to from now on. I combined a tsp of white vinegar with my almond milk (Elmhurst brand) and let it curdle while I mixed the dry ingredients. For oil I used a mild olive oil and instead of granulated white sugar I used coconut sugar. Thanks, Nora, for such a great recipe!
You’re welcome!
Love the pancakes yum ?
Amazing pancakes made with my mom so yummy
Delish.Â
These were so good!! I added about half a cup of frozen blueberries to the batter and they were super delicious. By far the best vegan pancake recipe I’ve tried.
Thanks so much!
I’ve made this recipe twice, and both times were a big hit! This morning I added a little vanilla extract, which made them even more delicious!
This recipe is a keeper!
I made these for my Man and my lil Godson and they were a hit, I omitted the oil so they were a little holy, but hey, yesterday was Sunday. I also used Macadamia Nut Milk, and just a sprinkle of cinnamon and vanilla extract. They were delish! Great Recipe!
Thanks so much!!
My 11 year old son said these are the best pancakes he’s ever had! Everyone agreed!
Wow, that’s so great!
I’ve made so many vegan pancake recipes to find the one I like the best and this is it!  These are sooo good.  I’m always making this one from now on.  Τhanks so much for the great recipe!
You’re so welcome!!
I made them with chocolate chips and put banana slices on top. Ridiculously good! Thank you!
You’re welcome!!
Oh my gosh these pancakes are the best! They are huge and so tasty! I’ve had a hard time finding a vegan recipe so THANK YOU!
I’m so glad you enjoyed the pancakes!
Thank you so much for this recipe! I suck at making homemade pancakes. Your recipe was so simple and they turned out so PERFECT and airy! Your recipes are amazing.Â
Thanks so much!!
I’ve made these three times and they always come out good. I swapped in coconut oil, vanilla, and coconut sugar/maple syrup for sweetening. I’ve made for my non-vegan roommate and he loved them. This morning I just made them for myself 🙂 I’m eating them as I’m typing this, haha. I do leave the batter to sit for ten minutes before making, I’ve read that makes pancakes fluffier. Great staple recipe.
So glad they’re good!!
Fluffy and tasty!
These were great. Best vegan pancake recipe we have tried and we have tried a lot. 2nd recipe we have tried of yours and both have been delicious!
LOL I’m happy to hear it! Thank you!
This one is the winner for me! Light, fluffy and delicious. I have been looking for a new pancake recipe for weeks and today it occurred to me that since I absolutely loved your waffle recipe I should see what you did for a pancake option. Good move on my part. 🙂 Happy Dance.
I used coconut oil instead of canola (one of your options) and added 1/2 teaspoon of vanilla as I am a vanilla freak but I am so happy to stop my search for the perfect pancake recipe.
I’m so glad you found your pancake recipe, that makes me so happy! Thank you!
These were so fluffy and delicious! I substituted the oil with apple sauce and they were perfect. Thanks for the recipe Nora! Loving your recipes have tried a couple of them ?
So glad they were delicious!!
I loved that u can sized by changing the portion number. Geat recipe, Ill be back for more recipes defenetly .thanks Nora ??
I’m glad you found that helpful, thank you!
Nora ??!! I got so full today from eating these! I almost forgot to make the review (Just like I forgot the butter review SMH)
These were amazing!!
Followed everything just used Coconut sugar instead of regular sugar, Â I made Fluffy blueberry, cinnamon and chocolate chip pancakes!Â
Again thanks so much Nora!
You’re so welcome!! So glad they were good!
OH.MY.GOSH! Delicious. I have been searching for a decent vegan pancake recipe for the longest time. This is the one. I wish I had taken a photo. Fluffy, light and fantastic! I adjusted the recipe as needed. I didn’t have enough sugar, no big deal. I added a dash of pumpkin spice and cinnamon, along with a cap of vanilla extract. No berries, used a bit of strawberry preserves and real maple syrup. Skipped oil all together, added just a bit more almond milk. Perfect! I never make a recipe the same, I’ll update you if I make changes on the 2nd round.
I’m so glad they were delicious!!
I try to cook without oil if I can. Is it possible to sub out the oil with applesauce in this recipe?
Yes, it works quite well!
Just made these for breakfast this morning. Made a raspberry sauce to go on top and added a bowl of instant pit applesauce. This was a very nice breakfast. Will be making the pancakes again and probably a different fruit sauce on top
I didn’t rate them with a 5 stars! Sorry
Thank you so much for coming back to rate it, that means a lot to me! So glad you enjoyed the pancakes.