Vegan Pancakes

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!

There’s honestly nothing easier or more enjoyable for a special occasion breakfast. In fact, I’m willing to say that as humans we share a universal love language which involves making pancakes for someone while they have a lazy morning in bed. THAT’S enough to win my heart, don’t know about you?? 

How do I make vegan pancakes

As always, the FULL RECIPE is at the bottom of the page – so skip this bit if you like. If you’ve got time for a visual walk-through, keep reading!

1. Mix the vegan pancakes ingredients

Yep! Probably the easiest batter on planet earth! Just chuck all the ingredients in a bowl and whisk away! 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!

2. Fry the vegan pancakes

Some people like to fry their vegan pancakes in oil, but for me it’s all about vegan butter. Yes, yes I know that vegan butter is just a different type of oil, but actually it helps the pancake to brown and go lightly crisp on the outside. 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!

3. Flip the pancake

Here’e where you’re either going to need a non-stick or a well seasoned frying pan. We’re going to flip the pancake and make sure it’s done on the first side. 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. I wait until it has plenty of bubble holes and then go for it!

4. Serve the vegan pancakes

I’m sure I don’t need to tell you that you can serve vegan pancakes with a whole bunch of exciting things, but honestly, I like to keep it really classic. For me this means vegan butter and maple syrup! You can try with fresh fruit or even chocolate spread. Go wild!

This recipe is deliberately super simple on the flavour so you can feel free to go as crazy or as mild as you like! Mango with Tajin topping?? YUM! Simple maple syrup with a dash of cinnamon?? EQUALLY YUM!

And that’s it! You’re now the proud owner of a stack of vegan pancakes! What could be better? Plate them up and carry them upstairs to a sleeping loved-one then wake them up by wafting the smell towards their gaping snoring face – aaaah true love!

As always, it helps me MASSIVELY if you can rate and review this recipe below. This blog only exists because people like you actually use it and cook these recipes, so it would mean a massive amount to me if you could let others know that you rate this recipe or that you’re just excited to make it!

Alternatively, take a picture and pop it on instagram! Be sure to tag me though – I can’t wait to see how you use this recipe!

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Yield: 8

Vegan Pancakes

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My classic vegan pancakes - we're talking thick, fluffy, American style pancakes, perfect for serving with maple syrup!

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 170g plain white flour
• 2 tsp baking powder
• pinch fine sea salt
• 2 tbsp caster sugar
• 300ml soy milk
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp vegan butter, for greasing the pan
• maple syrup, for serving

Instructions

1. In a medium bowl, place the flour, baking powder, salt, and caster sugar. Whisk together until combined and set aside.
2. In a separate bowl place the soy milk, lemon juice, and vanilla extract. Whisk together until smooth.
3. Place a frying pan over medium heat and add a little of the vegan butter, swirling to coat the pan.
4. 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.
5. 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.
6. Flip the pancake and fry briefly on the other side. Remove from the pan and set aside. Repeat with the remaining batter.
7. Serve with vegan butter and maple syrup or with fruit.

Notes

1. 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.

2. This recipe works best if given some time to rest. Pancake batter takes some beating in order to get it nice and smooth, and this can activate the gluten in the flour, which in turn makes the pancake less likely to rise beautifully fluffy. I like to make my batter about half an hour before I need to start cooking and keep it in the fridge. I don't know if this is true but I also feel like using chilled batter gives the pancakes more of a spring in the pan, but don't quote me on that!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 241Total Fat: 4gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 2gCholesterol: 0mgSodium: 163mgCarbohydrates: 49gFiber: 1gSugar: 29gProtein: 3g

Weirdly, this nutrition data looks rather odd to me and I can't figure out why. Ive recently switched to a different recipe hosting plugin which gives me less control over nutrition information, so while I figure out what's going on here, please take these figures with a HUGE pinch of salt.

WANT MORE PANCAKES!?

Why not try:

Vegan Cornmeal Pancakes

Vegan Kimchi Pancakes

Scallion Pancakes