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.
Nora I love this recipe! I got 9 pancakes using a 1/3 cup measuring cup. I added about about two handfuls of fresh blueberries. I also substituted the baking powder for 2 tsp cream of tartar and 1 tsp baking soda, as I am allergic to corn (there’s cornstarch in baking powder). I also used coconut milk due to a nut/soy allergy. They are fabulous!!!! Thank youÂ
Delicious pancakes. Thank you!
Very Simple and Fool Proof Recipe. Came out really Soft, Fluffy and Delicious. Definitely a keeper ?
Thank you for sharing your great review and comments! I’m glad you loved the pancakes! I love how quick and easy they come together! Happy cooking!
Very Simple and Fool Proof Recipe. Came really Soft, Fluffy and Delicious. Definitely a keeper ?
So simple yet absolutely fluffy and delicious!Â
Hi Lindsay! Thank you for sharing your fabulous review! I’m glad you are loving the pancakes!
Is the recipe supposed to be runny?
No, if the batter is too runny add a bit more flour, no problem at all. It also depends on if you like thin or thick pancakes. Make sure to measure your flour accurately as well, I spoon flour into a measuring cup, then level it off with a knife. Hope that helps.
My go -to pancake recipe. Â Today I subbed in whole wheat flour for some of the regular flour. Â Still came out super fluffy! Â
Hi Heather! Thank you for making my pancakes your go-to recipe! I appreciate you taking your time to share your wonderful review and comments!
made this recipe into waffles, wonderful!
this is my go to pancake recipe. it was good the first time i made it, but when i decided to make it for my best friend, brother, his friend, and myself, it got so much better. i don’t know what happened. i doubled the recipe and somehow they got fluffier. their texture was similar to what i imagine a fluffy japanese pancake to be. my best friend insisted they were some of the best pancakes she’s ever had. same with my brother’s friend. and honestly, me too. this pancake recipe is goated. i have the ingredients every time. it’s so easy and convenient to make. i love this recipe. thank you so much noracooks for the best pancake recipe i’ve ever used.Â
I’m so glad the pancakes were a hit! Sounds like it was a fun pancake feed! Thank you for sharing your wonderful review and comments!
What brand of pure maple syrup did you buy for vegans
I use a variety of brands, nothing in particular.
SO GOOD. I tasted the batter wondering if it would taste similar to regular batter and it’s so much better. This is my new go to. Everyone loves them!
I’m so thrilled these are your new go-to pancakes! Thank you for sharing your wonderful review and comments!
So easy, fluffy, and delicious! Added a little vanilla and blueberries!
Thank you for sharing your wonderful review and comments! I’m glad the pancakes turned out delicious for you!
These pancakes turned out fluffy and delicious! So glad no oil was needed as we ran out. I added some extra sugar and cacao nibs and drizzled with maple syrup, and these were buttery and sweet!
Hi Rachel! I’m so glad you loved the pancakes! Thanks for sharing your wonderful review and comments!
Best Pancakes ever! Seriously.Â
Thank you so much for sharing your review! I’m glad you love the pancakes!
worked great… the ninja makes them even better (or blender)… just found myself making them again with less ingredients and using waffle batter this time… amazing in the wok cooked for quite some time on medium… you’re an angel, thanks
These pancakes are amazing and taste even better than many non-vegan ones i’ve had in the past. I like to prep the dry ingredients for easy pancake making in the morning. I love adding in chocolate chips or blueberries to the batter.
Thank you for sharing your wonderful review and comments! I’m thrilled you are loving the pancakes!
I can be picky about my pancakes. But I’ve been trying to follow more of a vegan diet and I wanted pancakes. This recipe was attainable (I had the ingredients) and it sounded promising (it would likely taste good). I’m so glad I found it and gave it a try! I feel like I’m eating the pancakes I grew up on (Bisquick). So good!
Hi Savannah! Welcome to my pancake recipe! I’m glad you tried it as well, and that you loved them! Pancakes are such fun! Thank you for taking time to share your great review and comments! Happy cooking!
These are the best! I still need to try the non-oil version but the original recipe is amazing! My husband couldn’t believe these have no eggs! Thank you for an amazing recipe, these will be our staple pancakes from now on!
Hi Efi. I’m thrilled my pancake recipe will be your go to recipe now! I’m so glad you loved them! Thank you for taking time to share your great review and comments!
Delicious!
Thank you for sharing!
These are by far THE BEST pancakes I have ever made and I can’t believe there’s no eggs!  I’m so very impressed.
The batter was the perfect consistency and the pancakes were so fluffy!
Saving this recipe for the future.
Thank you!Â
Hi Hoku! I’m so glad you love the pancakes, and thrilled you’ll be making them again! Thank you for sharing your great review and comments. Happy cooking1
I made this w Pillsbury GF Flour. It took about 1/2 more liquid to get to pancake consistency. They made a nice batch. I would make again.
Great Recipe!!! Just tried this and substituted the cane sugar with a mix of date sugar, wholesome brand powdered sugar and also added a little agave to the mix. I also made my own buttermilk with walnut milk and limes. When I say they came out amazing! The flavors worked so well together! This will definitely be my go to recipe for pancakes! Next I will try the chocolate cake recipe!! Many thanks Nora, you’re Amazing!!!!
Hi Lakisha! I’m thrilled my pancakes will be your go to recipe! I am so glad that you are enjoying my recipes! Thank your for sharing your wonderful review and comments! Happy cooking!
Seriously my favorite place to find recipes. Another great pancake recipe. No better way to make a day off feel special.Â
Perfectly fluffy. So easy to whip together. Easy to customize— I always add chocolate chips or blueberries.Â
Have yet to follow one of Nora’s recipes and have it turn out anything but delicious.Â
Hi Hannah! Thank you for your kind words! I am thrilled that you are loving my pancakes, and other recipes! Thank for your using them, and for taking time to share!
Delicious Easy and Super Fluffy
This is my new go to Vegan Pancake Recipe
Hi Kathleen. Thank you for sharing your review and comments! I’m thrilled that my pancakes are your go to recipe! Happy cooking!
These are the bomb! Love, love, LOVE how fluffy they are!!!
I added lemon zest and they are the best ever pancakes I ever had – including out of non vegan pancakes!
your pancakes are soooooo Good i love them!!! 🙂
Thank you so much!