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This awesome vegan pancake recipe makes, believe it or not, the best pancakes I’ve EVER made. I’m totally serious! Veganism aside, I would be more than happy to devour these on an everyday diet.
Trust me when I say – this is a vegan pancake recipe to rival ALL pancake recipes. Free From or not! They’re light, fluffy, easy to make and work with any topping to make the perfect breakfast, brunch, lunch or dessert. Don’t you just love how pancakes are an ‘any time of day’ kind of food?
With pancake day looming and having recently opted to try a plant based diet, I realised that I needed a great vegan pancake recipe pronto! There is categorically NO WAY I’m going to celebrate pancake day without pancakes. Who even does that?!
Don’t need a vegan pancake recipe? You can use regular cows milk in place of the oat milk. Pancakes should be for everyone right?! I’ve always been a HUGE fan of this strawberry Nutella french toast too, but hey – I’m all about breakfast baby!
I tried a few different recipes and ingredients with varying levels of success, until I finally tweaked and settled on this. The most marvellous vegan pancake recipe of all!
Can this vegan pancake recipe be used for all diets?
Even if you’re not vegan, you can absolutely enjoy these vegan pancakes! If you don’t require it to be vegan or dairy free, you can just use regular milk in place of the oat milk. You can use any other milk for that matter. Soy milk, rice milk, almond milk… any will work just fine. Please note that this is not a gluten free recipe though, so it’s not suitable for coeliac sufferers.
Are vegan pancakes cheap to make?
Like almost all pancake recipes, of course it’s cheap to make! Despite being a vegan recipe (where you may think you need expensive specialist ingredients) it still uses store cupboard/cheap ingredients so you can go ahead and splash out on the toppings instead…
If cost is an issue for you, I would steer clear of things like homemade granola, which contain lots of nuts and seeds. They’re particularly expensive!
Vegan pancake recipe top tips
New to vegan pancakes? Fear not! Here’s some super duper tips to help you out.
- A lumpy batter is a good batter. It’s tempting to mix until smooth but don’t! You’re pancakes will be thicker.
- Don’t walk away when you’re cooking pancakes! They cook so quickly that it’s best to stay by the pan and keep a close eye on them.
- No need to oil/grease the pan – they won’t stick.
- The best time to flip is when the top is really bubbly and the edges are just starting to cook/look a little dull.
- Are your pancakes browning too much? Turn the heat down a fraction.
- Keep your pancakes warm on a plate covered with tin foil while you finish making the rest.
- Prepare your toppings before you start making the pancakes. That way you can dive straight in when you’re done!
Fluffy Vegan Pancakes – Step by Step Picture Recipe
Here is what you will need to make approx ten x 10 cm pancakes. (Serves 3)
(For a printer friendly version, see the recipe card at the end of this post)
Always Check the Labels When Baking for People With Allergies
Ingredients
Pancake Ingredients
- 240ml (1 Cup) Oat Milk
- 1 tbsp White Wine Vinegar
- 1 tsp Vanilla Extract
- 125g (1 Cup) Plain Flour
- 2 tbsp Golden Caster Sugar
- 1 tbsp Baking Powder
- Good Pinch of Salt
Topping Ingredients
- 6-8 Ripe Strawberries, hulled and quartered
- 1/2 tsp Golden Caster Sugar
- Maple Syrup
Essential Equipment
- Jug
- Large Bowl
- Frying Pan
*you can top with whatever you like! For more ideas, see further down in this post.
Instructions
In a jug, measure out the oat milk (240ml | 1 Cup), white wine vinegar (1 tbsp) and vanilla extract (1 tsp). Mix it together then leave to one side to thicken slightly.
Meanwhile, in a large bowl, weigh out the plain flour (125g | 1 Cup), golden caster sugar (2 tbsp), baking powder (1 tbsp) and a good pinch of salt. Make a well in the centre and add in the milk mixture.
Let’s give it a good stir until ‘mostly’ blended but still a little lumpy. (Don’t be tempted to mix until completely smooth or your pancakes will be thinner than you want them.)
Let’s pour that beautiful vegan pancake batter into a jug (I used the same one the milk was mixed in because I hate washing pots!) and leave to rest for 5 minutes.
While the batter is resting – heat the pan over a medium heat and prepare your toppings. I love strawberries and maple syrup! So if you haven’t already, hull and quarter the strawberries (x 6-8) and place them in a bowl. Scatter over 1/2 tsp of golden caster sugar and mix through.
Leave them to one side while you cook your pancakes and, when you come back to them – they’ll have released lots of beautiful strawberry juices! (This is called macerating strawberries.)
Once your vegan pancake batter has rested and the pan is hot – it’s time to cook them! Pour enough batter into the hot pan so that it spreads to roughly a 10 cm circle. It will start to bubble up and thicken quite quickly…
When it gets really bubbly on top and the edges look like they’re starting to cook (lose their shine), it’s time to flip it over with a rubber spatula.
Tadah! Then continue to cook for 30 secs to a minute or so until the other side is cooked/golden. It won’t take as long as the first side. Then scoop it out the pan, place onto a plate, cover with tin foil and repeat until all the batter is used up.
Serve immediately either stacked or spread out on plates. Top with those beautiful macerated strawberries & drizzle with lashings of maple syrup. (Or any other topping that takes your fancy!)
Pancake topping ideas!
Want to try something new? Or short on inspiration? Check out these delicious pancake topping ideas to tantalise your taste buds…
- Strawberries and blueberries
- Blueberry syrup
- Easy coconut caramel sauce
- Whipped cream
- Maple syrup
- Honey
- Easy chocolate fudge sauce
- Sugar with lemon or orange juice
- Caramelized bananas
- Butterscotch Sauce
- Cream cheese, bacon and chives
Have you made this recipe?
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
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Easy Fluffy Vegan Pancakes - Printable Recipe
This CRAZY simple yet incredibly light and delicious vegan pancake recipe will blow your mind! You need this one in your armoury...
Ingredients
For the Vegan Pancakes
- 240ml (1 Cup) Oat Milk
- 1 tbsp White Wine Vinegar
- 1 tsp Vanilla Extract
- 125g (1 Cup) Plain Flour
- 2 tbsp Golden Caster Sugar
- 1 tbsp Baking Powder
- Good Pinch of Salt
For the Toppings *
- 6-8 Ripe Strawberries, hulled and quartered
- 1/2 tsp Golden Caster Sugar
- Maple Syrup
Essential Equipment
- Jug
- Large Bowl
- Frying Pan
Instructions
- Measure out the oat milk, vinegar and vanilla in a jug. Stir and leave to one side.
- Put the flour, sugar, baking powder and salt in a bowl and mix. Make a well in the centre.
- Add the milk into the flour and mix until a batter forms. You want it to still be a little lumpy.
- Pour batter into a jug and rest for 5 mins.
- Place the hulled/quartered strawberries in a bowl with the sugar and mix and leave until ready to serve.
- Heat a frying pan over a medium heat. Pour batter into the hot pan so it spreads to an approx 10 cm circle. Flip when it's bubbling a lot on the top and the edges are just starting to lose their shine.
- Brown the other side for 30-60 seconds more then remove from the pan and keep warm. Repeat until all the pancake batter is used up.
- Serve topped with the macerated strawberries and drizzled with maple syrup.
Notes
See the main post for a more detailed, step by step picture recipe. And lots of topping suggestions!
Be sure to read the Recipe Tips section for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 301Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 596mgCarbohydrates: 64gFiber: 3gSugar: 22gProtein: 6g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.