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.
- 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.
I made these pancakes for breakfast on my mom’s birthday, they are absolutely amazing! Soft and fluffy. I did make some substitutions. for flour I used Farali flour and I used 8 TBSP of Jaggery (I doubled the recipe) and it was super tasty!!
Hi Dania. What a fun birthday breakfast! I’m so glad they turned out wonderful for your mom’s birthday! Thank you for sharing your terrific review! Wishing you happy cooking!
These turned out so fluffy and perfect! Delicious and not too sweet! Easy to make and quick too! Excellent!! Definitely going to keep!! I am honestly blown away how easy they were to make because I usually have lousy luck making pancakes, don’t ask me why… but these turned out great; fluffy and light, and perfect, just the way they should be. 👍
I should probably rate this after using this recipe for the last couple years lol. It’s easy and delicious.
really easy and delicious, filling as well. I added df chocolate chips and made my breakfast complete!
The pancake batter was fluffy when they went into the pan, and were doughy and chewy when cooked, even though browned nicely and looked great
I used gf flour from germany, mixture of almond and dairy milk, 1/2 c each, and butter instead of canola oil. Not sure what I could have done differently.
What could I use if I don’t want to use dairy milk or alternative plant milk? I assume water would ruin these.
You might be able to use just water, I haven’t personally tried it but it sounds like it could work.
I had fun cooking this for my family and gobbling this for my breakfast! Though I think the flour was a bit much because it had a subtle aftertaste. Also my choc chips weren’t evenly distributed because they sank to the bottom, any tips for getting around that?
I sprinkle the chocolate chips on top of the pancakes when they are cooking (after your first drop the batter on the pan). Either way is fine, but sprinkling the chocolate chips on the pancakes as they cook will prevent them from sinking to the bottom of the bowl.
Great recipe. I accidentally left out the 1/2 cup water the first time I made it and I actually prefer it that way. The pancakes come out thicker.
Hi Lisa. I am so glad you love the recipe, and found out your favorite way to make them! Thanks for your awesome feedback! Wishing you happy cooking!
Thank you for this receipe! I tried so many pancake receipes over time but they never turned out that good. This time they were the most lucious and fluffy pancakes my sister and me have ever eaten. You truly restored my faith in my cooking skills, thank you.
You are so welcome, Ella! I’m really glad that you are enjoying the pancake recipe, and that they turned out wonderful for you! We love these at our house as well! Thank you for sharing your terrific review and comments! Wishing you lots of happy cooking!
This is the *best* and easiest vegan pancakes recipe. Thanks so much. So fluffy! They turn perfect every time.
I am thrilled that you are loving the pancake recipe! They are a favorite at our home as well! Thank you for taking time to share your terrific review! Happy cooking, Alia!
These were good. I used gluten free flour , a few drops of liquid stevia instead of sugar , added a pinch of vanilla extract and light coconut milk. However, they were a little mushy inside. I cooked them way longer than 3 minutes on a low flame with a cover. They puffed up nicely, but still mushy inside. Any ideas why? Thanks
What kind of gluten free flour did you use? This is likely the issue, as gf flour brands can vary. I’ve had good luck with King Arthur’s Measure for Measure and Bob’s Red Mill 1:1 flours. The light coconut milk (was this in a can?) also may have been too rich and heavy and made the pancakes mushy inside.
My partner and I have used this recipe for our vegan pancakes for years. We have it saved on our computer to always refer back to. Definitely foolproof and the best pancake recipe we’ve ever used. We have added chocolate, berries, chai concentrate instead of water, and more to these and they definitely hold up. Sometimes we also exclude the sugar to make them less sweet, but its definitely a very diverse recipe that you can use as a base and add your own creativity to!
Hello! I’m thrilled to hear that you are both loving my pancake recipe! I loved reading about the different ways you use the batter to create masterpiece pancakes! They all sound delicious! Thank you for sharing your glowing review and ideas! Wishing you happy cooking!
These are the dictionary definition for delicious!
I have always LOVED pancakes, and since going vegan over 15 years ago, I wasn’t confident that I would ever have another delectable‘ flap jack’.
But you have made that happen, Ms Nora!
I’ve made your recipe many times and they never disappoint!
These are the yummiest, fluffiest pancakes! Not for vegan- for any kind!
Thank you for this incredible recipe!!!
You are so welcome, Joann! Pancakes are wonderful, and I’m thrilled that you are loving them again! Thanks for sharing your glowing review and comments! Wishing you so much happy cooking!
I love that I could easily cut down the recipe to 1 serving (it made 2 1/2 pancakes made with 1/3 cup batter each), and it was a great “treat” breakfast for those rare lazy morning that I actually have time to cook something for myself. Thanks for another wonderful recipe!
I made this and they are very delicious healthy and easy to make with ingredients you already have in your home. I tasted the batter and it was delicious so I expected to pancakes to taste delicious and they were. I followed the recipe and I highly recommended.i will be making these again!.
Hi Raquel. I’m so glad that you enjoyed the pancake recipe! We love these pancakes and have them often ourselves! Thank you for sharing your glowing review and comments! Wishing you happy cooking!
I use this recipe so often, and it turns out great every time!
I’m in Germany, so there’s no “all-purpose flour”. I used 405, but maybe I should have used 550 because the pancakes were a bit too watery and turned out kind of flat even though I made sure not to over mix. They still tasted good though. I’ll try again with 550 before I give a rating.
i made these on a whim as i did not have any eggs. limited milk 2%. I halved the recipe for I person, I used brown sugar instead of white (no butter either lol). it produced 3 nice waffles. I used half of 1 waffle to press salami and gouda cheese for a mini sandwich. I will be using this as well as trying some of the other recipes