These are the most light, fluffy and delicious vegan pancakes I've ever tasted. No bananas or hard to find ingredients. Just simple ingredients and an easy recipe!
I originally made this recipe with dates, figs and orange but now it's a weekly favourite that I usually just make plain with golden syrup. Simple and delicious.
But the flavourings and topping ideas are endless. See below for some inspiration!
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American-Style or Scotch Pancakes?
These are inspired by American-style pancakes but also remind me of Scotch pancakes that I used to eat with jam as a child, here in the UK.
It definitely brought back a nostalgic taste and I cannot wait to make these again soon with a dollop of raspberry jam.
6 Simple Ingredients
I actually based the recipe off one of my cupcake recipes as I was curious to see how an ordinary cake batter would work for pancakes.
Turns out it's the way to go. No need for bananas, applesauce or any complicated ingredients.
You will need:
- Flour + baking powder
- Corn starch (or arrowroot powder)
- Maple syrup
- Apple cider vinegar (or white vinegar - this is to mix with the dairy-free milk to make "buttermilk")
- Dairy-free milk
- Vegetable oil (choose a mild tasting one such as coconut or sunflower)
Serving Suggestions
Of course you can play around with this recipe, here we've added orange zest, cinnamon, cardamom and topped them with figs and date syrup.
The combination was divine but I first tested these just plain and simple and they were delicious in their own right. So feel free to mix it up however you like with chocolate chips etc.
Other topping ideas:
- Golden syrup
- Chocolate sauce
- Fruit compote
- Jam
- Vegan yoghurt
- Lemon curd
More Dreamy Vegan Breakfasts
📖 Recipe
The Fluffiest Vegan Pancakes
Light, fluffy and delicious pancakes that are 100% vegan.
Ingredients
- 90g / ¾ cup plain flour
- 1 tbsp arrowroot powder or cornstarch
- 1 ½ tsp baking powder
- 3 tbsp maple syrup
- 1 tsp apple cider vinegar
- 120ml / ½ cup dairy-free milk
- 2 tbsp vegetable oil
To serve
- Maple syrup
- Fresh fruit
Instructions
- Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
- Mix the dry ingredients together in a large bowl.
- Stir in the wet ingredients until well combined and the texture is runny but thick.
- Ladle approximately ¼ cup of the batter onto the dry pan and cook for 20-30 seconds (or when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds.
- Repeat with the rest of the batter.
- Serve and enjoy!
Notes
*You can also use gluten-free plain flour. I tested the recipe with Dove's Farm Gluten-free mix and they tasted great. However, they are slightly paler in colour and didn't rise quite as well. Still delicious though!
Nutrition Information
Yield 6 Serving Size gAmount Per Serving Calories 165Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 134mgCarbohydrates 28gFiber 1gSugar 12gProtein 3g
Meike says
These are the most beautiful pancakes I've ever seen! And they taste delicious as well :)
I served them with strawberry jam, sliced banana, maple syrup and a sprinkle of grated coconut.
I think it might be of use to mention the importance of waiting and not touching the pancake until big bubbles appear before flipping.
Aimee says
Hi Meike, so glad you enjoyed them! Thank you for your lovely comment and for mentioning the note about the bubbles in the batter too - I've edited the recipe to include that because you're right, it's an important point :-)
Claire Doubleday says
Mine did not look so beautiful and didn’t rise quite as much.. but really yummy! And at last didn’t taste only of baking powder!!!
Aimee says
Mine don't always turn out beautiful either ;-) Glad they tasted good though at least!
Sintija from Restart the show blog says
Thank you for sharing this recipe! I had started to hate vegan pancake recipe variations because they never turned out good, and all you could make is a tiny pancake to get it at least somewhat heated throughout fully. I decided to get rid of the various flaxmeal and other trendy flour recipes and give the good old regular flour a try. So I stumbled upon your recipe - and I'm happy I did! Made a classic pancake Sunday for me and my boyfriend using your recipe and they turned out wonderful! I'm so happy with the result that it certainly brought back the joy of making pancakes for me :)) Thanks!
Aimee says
Woo! This made me so happy to read, thanks Sintija! Pancakes should always be fun to make (and eat)
Erin says
Lovely! Mine did not turn out as fluffy but still fluffy enough and very delicious
Jemma says
I just made these after looking through all the wonderful reviews- and was very sadly disappointed. I followed the recipe exactly and it resulted in bland, slightly acidic thin pancakes which only cooked through after about 10 minutes in the pan. Such a shame!