Vegan Pancakes

4.94 from 101 votes

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

Cook Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 129kcal

Author: Richard Makin

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

Metric - US Customary

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

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