Easy and simple vegan pancakes. Top these fluffy pancakes with anything you like from chocolate, cookie/peanut butter, fruit, jam or syrup!
I’ve taken our favourite Fluffy American Pancakes and veganised them. If you’d told me when I posted that recipe it’d be possible to make batch of pancakes similar to those without dairy or eggs, then I wouldn’t have believed you!
Since the start of the year, I’ve tested out various vegan pancake recipes, but this one is the best yet and I’m stoked to finally share it with you. These pancakes are just like American-style pancakes or British-style scotch pancakes, they’re incredibly light and fluffy.
My favourite thing about making pancakes is definitely the toppings! I love topping these pancakes with lots of different things. The last couple of times I’ve made these we’ve served them with fresh blueberries, strawberries, passionfruit and tinned peach.
The pancake batter is easy to make and it takes very little time to have ready. You’ll prepare this batter by whisking together the dry ingredients (flour, baking powder, sugar and salt) then whisk the plant milk, vanilla and oil and add that to the dry ingredients. Once you’ve added the wet ingredients to the dry, you’ll want to be cautious and JUST whisk until you have a thick batter, no more than that. A few lumps is absolutely fine, but don’t over mix!
This next step is optional, but I always leave my batter to rest for 10 minutes before continuing further with the recipe. Allowing the pancake batter to sit ensures you’ll have the fluffiest pancakes ever, so it’s really a step not worth skipping!
When you’re ready to start cooking the pancakes, take a large frying pan and place over a medium heat. Add a small drizzle of oil to the pan and allow that about 30 seconds to heat up. Once the pan is hot enough, take two dessertspoons of the pancake batter and place it directly into the pan, don’t spread just let the pancake naturally spread itself. Cook gently on one side for 2 minutes, then once bubbles have appeared on the surface, flip it and cook the other side for another 1-2 minutes until lightly golden.
The recipe makes roughly 10 generous sized pancakes, more than enough to serve my hungry taste testers in one sitting!
Get ready to enjoy a plate or stack of these best ever vegan pancakes! You don’t need any dairy ingredients or eggs to whip up a batch of utterly amazing and gloriously fluffy pancakes, this recipe proves just that.
250g self-raising flour
2 teaspoons baking powder
4 tablespoons caster or granulated sugar
1/2 teaspoon salt
300ml plant milk – I use soya milk
1/2 teaspoon vanilla extract
2 tablespoons vegetable oil, plus more for frying
- In a large mixing bowl whisk together the flour, baking powder, sugar and salt until combined. In a bowl or jug mix the plant milk, vanilla and oil until well combined. Add the wet ingredients to the dry and gently whisk until you have a thick batter – a few lumps in the batter is fine. At this point I like to leave the pancake batter to sit for 10 minutes (this helps get fluffy results) but you don’t have to do this.
- In a frying pan, heat a small amount of oil and then once the pan is hot enough take two dessertspoons of the pancake batter and cook for about 2 minutes on the one side until bubbles appear on the surface. Now flip and cook the other side for a further 1-2 minutes until lightly golden. Repeat with the remaining batter.
- Serve the pancakes warm with your choice of toppings. Pancakes are best eaten on day of making, but they’ll keep for a day extra.
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