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I originally made this recipe with dates, figs and orange but now it's a weekly favourite that I usually just make plain with golden syrup.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
Keegs says
I chose this recipe based off the glowing reviews, but I was admittedly skeptical while I was making these; I'm a vegan who works in a bakery that does all sorts of cakes and the like and I found the ratios in the recipe to be a bit off. I did everything by weight, even the almond milk to ensure I did everything according to the recipe as I was making brunch for a group of friends and didn't want to mess with the recipe as it was my first time making it and was making a double batch. Additionally, I am very familiar with the apple cider vinegar trick for leavening and was cautious to not over-mix.
However, for all my caution and experience, these pancakes turned out a bit on the thin side, they also looked significantly smaller than pictured. Not a huge deal; sometimes the heat is wrong, too humid in the kitchen, whatever. The flavor, despite adding in cinnamon, nutmeg, ginger, and cardamom, sea salt, as well as vanilla, they tasted kind of bland. There's a slight acidity to the pancake I'm not in love with. making 12 servings (a double batch) according to converter provided on the website actually makes only 9 quarter cups worth of batter, which was not ideal given I had expected 12 pancakes for my guests, but overall a decent pancake. Not likely to make them again, but I did enjoy them, and they still did the job!
L says
Yes, thank you. Very easy recipe that made Scottish pancakes, yum yum
James Galea says
I love pancake but never tried his recipe. Looks delicious, I am certainly trying this on weekend. Thanks for sharing.
Holly says
I have recently tried countless vegan pancake recipes because my son has an egg allergy. They all turn out gooey or gummy. These actually turned out to have a great texture on the inside! Since I'm making these for my baby, do you think I can sub the maple syrup with banana? Maybe use a bit less oil to accommodate? Thanks!
Clare McDougall says
Can corn flour be used instead of cornstarch?
Britt says
Yeah it can:) Americans call corn flour cornstarch so it’s the same thing