large stack of vegan pancakes with syrup and vegan butter

Simple Vegan Pancakes

 These simple vegan pancakes are light, fluffy and make the perfect weekend morning breakfast. Best of all, they are made with just 6 easy ingredients and 1 bowl! The recipe is easily doubled, tripled or even quadrupled.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 servings
Calories 380kcal
Author Nora Taylor



  • 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. Drop about 1/3 cup of the batter onto the griddle. 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. These pancakes freeze well, and the recipe can be easily double, tripled or quadrupled.


  1. For whole grain pancakes, substitute whole wheat flour. I prefer whole wheat pastry flour or white whole wheat flour, as it produces lighter tasting pancakes compared to regular whole wheat flour. I haven't tried them gluten free.
  2. May use any kind of non-dairy milk, such as cashew, almond, soy, hemp, rice or oat milk.
  3. For oil free, omit the oil and substitute more non-dairy milk. May also use melted coconut oil or vegan butter.


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