Easy vegan pancakes

Pancakes are our go-to vegan breakfast.

The whole family loves these American-style fluffy pancakes. 

They’re so easy to make and are a real crowd pleaser. Especially when served with lots of different toppings.

I do love a breakfast that keeps everyone happy.

Simply follow the recipe below, put out a selection of your favourite pancake toppings and enjoy!

What are vegan pancakes made of?

These pancakes are made from a few simple ingredients. Chances are you'll have most of them in your store cupboard or fridge anyway.

Plain flour
I use plain white wheat flour to make my pancakes. You can also make this recipe with wholewheat flour or spelt flour - or a mixture of both - for a healthier option.

Bicarbonate of soda
Also known as baking soda, this reacts with the acid in the cider vinegar to help the pancakes rise while they cook.

Apple cider vinegar
To help the pancakes rise - see above. Also adds a slightly tangy taste. You could use lemon juice or white wine vinegar instead.

Plant-based milk
Oat milk is my preferred plant-based milk. Feel free to substitute  with any dairy free milk, but not coconut milk from a can.

Caster sugar
This is optional. If you are avoiding sugar you can leave this out.

Salt
Also optional but I like to add a pinch of salt (I usually use Himalayan pink salt for this) to improve the flavour of my vegan pancakes.

Sunflower oil
For cooking. You could use rapeseed, vegetable, coconut oil or melted dairy free spread instead.

Don’t you need eggs to make pancakes?

No! You can absolutely make delicious vegan pancakes without any eggs.

I have made these pancakes many, many times and they don’t fall apart or stick to the pan. 

And yes, they do rise a little despite not containing any eggs. The bicarbonate of soda reacts with the cider vinegar (you can also use white wine vinegar or lemon juice). This helps the pancakes to rise.

Although you can use things like flax seeds, chia seeds, aquafaba, mashed banana or apple sauce to make vegan pancakes it’s not essential at all. In the interests of keeping things simple I haven’t included an egg replacer in this recipe.

What’s the best kind of milk to use to make vegan pancakes?

I usually use oat milk because this is what we have in the fridge.

However, you can use any milk in a bottle or carton - soya milk and almond milk both work well. Avoid using tinned coconut milk however.

Frying pans and other equipment

You‘ll need a good non-stick frying pan to make this recipe.

In terms of other equipment you will need:

• mixing bowl
• whisk
• weighing scales
• measuring jug
• measuring spoons
• rubber spatula

How many pancakes does this recipe make?

This recipe makes eight vegan pancakes. However, it’s really easy to scale up (or down).

Simply double or triple the recipe (there’s a slider you can use in the recipe card below to make this simpler) to feed a crowd.

How to store these vegan pancakes

Should you end up with leftovers (an unlikely scenario but you never know), they’re easy to store. 

Either allow to cool and store in an airtight container in the fridge for 2-3 days.

Alternatively, if you’d like to freeze your vegan pancakes allow them to cool then freeze on a tray for an hour. This stops them sticking together. Once frozen transfer to a freezer box or bag and label with the name and date.

Take out of the freezer an hour before you want to eat them and reheat on a dry frying pan or in the toaster.

How hot should the pan be to make pancakes?

Many people report that their first pancake doesn’t work. I find this especially true with crepes, but it can happen with American style pancakes too. The most common reason for this is that the pan isn’t hot enough.

Preheat your pan before adding any oil and before you start cooking your pancakes. 

Brush your pan with oil (carefully - remember it’s very hot now). I prefer to brush my pan rather than pour it on to avoid the oil spitting. Add a spoonful of pancake batter and reduce the heat to medium-low.

How to make vegan pancakes

Make the batter

1. Add ½ tablespoon of cider vinegar to 350ml dairy free milk. Set aside.
   
   
2. Place 220g plain flour in a mixing bowl. Add ½ teaspoon of bicarbonate of soda along with a tablespoon of sugar and a pinch of salt (if using). Whisk together.
   
   
3. Slowly pour in the milk and vinegar mixture, whisking as you go.
   
   

Cook the pancakes

4. Heat a frying pan over a medium heat until hot. Add a little sunflower oil - I use a silicone brush to spread it over the hot surface.

5. Add a large spoonful of batter to the middle of the pan and cook for around three minutes, until bubbles have appeared on the surface.

6. Carefully turn over with a rubber spatula and cook for a further two-three minutes until golden on both sides and cooked through.

7. Remove from the pan and keep warm in a low oven. Repeat with the rest of the batter.

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