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 or you can check out these epic millionaire’s shortbread pancakes as an alternative. Maybe even this delightful English pancake recipe which is more of a crepe style pancake but just as delicious! I’ve also 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!
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.
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…
New to vegan pancakes? Fear not! Here’s some super duper tips to help you out.
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
For the Vegan Pancakes
For the Toppings *
*you can top with whatever you like! For more ideas, see further down in this post.
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!)
Check out these delicious pancake topping ideas to tantalise your taste buds…
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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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.