Go Back
–+ servings
square image of stack of vegan pancakes with syrup and butter on top
Print Recipe
4.92 stars (366 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 Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Servings: 3 servings
Calories: 380kcal
Author: Nora Taylor

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
US Customary - Metric

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