My classic vegan pancakes - we're talking thick, fluffy, American style pancakes, perfect for serving with maple syrup!
Ok, don't you just LIVE for vegan pancakes? I'm talking about American diner style, fluffy pancakes. They've gotta be nice and thick (these aint your grandma's crepes honey!) and they've gotta be super light so they can soak up all that maple syrup! This recipe is kinda similar to my Vegan Cornmeal Buttermilk Pancakes but we've gone even more classic!
I've been working on this one for a while, mostly because I eat A LOT of vegan pancakes, so I've had the time to really go hard on perfecting this one. And here they are! The Miss America of the vegan pancake world!
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🧈 Vegan Pancakes Ingredients
Look, it's morning, you're groggy (but weirdly look insanely fresh!?), so I'm going to keep the ingredients for my vegan pancakes super simple! Just a handful of pantry bits and bobs and you're set!
Plain white flour - aka all purpose flour!
Baking powder - to help these bad boys rise and turn into their fluffy ideal selves!
Caster sugar - aka superfine sugar.
Soy milk - unflavoured and unsweetened, as always! Any plant milk will do actually!
Lemon juice - to help the pancakes to rise and give a slight tang!
Vanilla extract - simple, classic, lovely!
Vegan butter - for greasing the pan. Margarine works too!
Maple syrup - for drizzling!
As always, the full recipe is at the bottom of the page, so check there for quantities.
🥣 Method
This recipe couldn't be easier, but I've broken things down into four steps to give you a visual aid. It's literally a case of bish bash bosh and you've got yourself a stack of gorgeous pancakes!
1. Combine the wet ingredients and dry ingredients separately. This gives the soy milk time to react to the lemon juice, which makes it thicker. Also it helps to ensure the baking powder is evenly distributed throughout your vegan pancakes.
2. Mix the batter together! Your batter doesn't have to be super smooth. In fact, I remember learning from a Cook's Illustrated article that leaving pancake batter a little lumpy actually results in a thicker overall pancake, which is always wonderful!
3. Fry the first side! Some people like to fry their vegan pancakes in oil, but for me it's all about vegan butter. I just use vegan baking block, which you can find at most supermarkets in the UK, but if you're in the US you can use Miyokos creamery butter!
4. Flip the vegan pancake! The second side shouldn't take long to cook at all, but this is where all the puffing up happens! It's always best to flip your pancake before the surface is properly cooked through. Wait until it has plenty of bubble holes!
Hint: Pancake batter actually works best when it's been allowed to rest for a while. If you're not in a hurry, cover the bowl and leave out at room temp for 20-30 minutes before frying up your vegan pancakes.
🔄 Subs and swaps
Make these vegan pancakes your own! Got any dietary requirements? Now's your time to shine sis!
- Flour - Are you gluten free? Don't worry about it! Just swap the flour in your vegan pancake batter for a gluten free blend! Freee or Bob's Red Mill are my favourite brands, but defs use one you trust!
- Soy Milk - Not a fan of soy milk? I've got you! This recipe works with any plant-based milk, so just do a swapsie for your flavourite!
- Caster Sugar - Don't want to use caster sugar? No problemo! Switch the sugar for maple syrup, agave or stevia sugar replacer!
Let me know if you make any subs or swaps of your own - I'd love to hear how they turned out!
🍪 Vegan Pancakes Variations
Wanna change things up to make these vegan pancakes pop!? Who doesn't!?
- Choc chips! - Classic choc chip pancakes your vibe? add 100g of choc chips to your batter or simply sprinkle a few on top of each pancake as it cooks!
- Spiced version! - Pumpkin spiced pancakes?? Amazing! Mix a teaspoon of cinnamon and half a teaspoon of ginger, nutmeg and ginger into your dry ingredients!
- Blueberry version! - Another classic! Drop a few blueberries on top of each pancake before you flip it for a fruity blooby burst!
Making a breakfast platter and want some classic American breakfast sides? Why not add vegan scrambled eggs and bacon?? Perfection!
🔪 Equipment
Nothing special here - just your classic pancake kit! If you have a pancake griddle then definitely use it here! if not, just a frying pan will work!
- 2 x medium bowls
- 1 x whisk
- 1 x frying pan
- large cookie scoop, ladle or quarter cup measure
💅 Bonus Tip!
The real challenge with vegan pancakes is making sure you get some while they're still hot. I like to put the oven on low and line a baking tray with baking parchment. Pop the tray in the oven before you even start making the pancakes to give it time to get warm. After each pancake is cooked, pop it in the oven to keep warm and move onto the next one.
🤷♀️ Vegan Pancakes FAQs
A: No substitute for eggs is required in vegan pancakes. This recipe uses soy milk which naturally contains lecithin which helps to emulsify the batter - the only real job eggs do in a pancake batter.
A: Baking powder! Just like with real pancakes. Eggs have very little to do with rising a pancake, so they can be left out of a recipe very easily.
Vegan Pancakes
Equipment
- 2 x medium bowls
- 1 x whisk
- 1 x frying pan
- large cookie scoop, ladle or quarter cup measure
Ingredients
- 170 g plain white flour
- 2 teaspoon baking powder
- pinch fine sea salt
- 2 tablespoon caster sugar
- 300 ml soy milk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoon vegan butter (for greasing the pan)
- maple syrup (for serving)
Instructions
- In a medium bowl, place the flour, baking powder, salt, and caster sugar. Whisk together until combined and set aside.170 g plain white flour, 2 teaspoon baking powder, pinch fine sea salt, 2 tablespoon caster sugar
- In a separate bowl place the soy milk, lemon juice, and vanilla extract. Whisk together until smooth.300 ml soy milk, 1 teaspoon lemon juice, 1 teaspoon vanilla extract
- Place a frying pan over medium heat and add a little of the vegan butter, swirling to coat the pan.2 tablespoon vegan butter
- Add the liquid ingredients to the dry and whisk well to combine. If you have time at this point, cover the batter loosely and place in the fridge for up to 30 mins to rest, however this isn't necessary, just personal preference.
- Using a large cookie scoop, ladle or quarter cup measure, place a scoop of batter into the centre of the hot frying pan. Fry until bubbles start to appear and burst in the centre of the pancake and the sides begin to look cooked.
- Flip the pancake and fry briefly on the other side. Remove from the pan and set aside. Repeat with the remaining batter.
- Serve with vegan butter and maple syrup or with fruit.maple syrup
Fiona Otto
Fluffy and delicious
Emma
♥️♥️♥️
Jan
Excellent!
Jess McGeehan
So tasty and easy to follow
David
Yummy!
Reigna
So delicious!! Will make over and over again!
Elizabeth Treznoski
10/10 would recommend
ashley v
Can’t wait to try this!! Looks delicious
Jeroen Haaksema
These were so good! I didn't get as much of a rise as on the pictures, which probably was my fault since I swapped for oatmilk and used an open satchet of baking powder. The texture and flavour still turned out great. Will definitely make again (and maybe not mess with the recipe this time).
Adam
Having tried 5-6 different vegan pancake recipes, these are definitely the best!!
Ellie
Made these for my mom. She really loved them. Im slowly converting her and your recipes are helping! 🙂
Joanne Mann
Perfect fluffy pancakes!
Inger-Katrin
Such jummy pancakes! Perfect for our Sunday breakfast!
Brian
Amazing texture and flavor. I had a go-to pancake recipe that I thought was good, but this just replaced it! also made a batch with BRM gf 1-1 baking flour and they came out delish, not gummy at all.