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I originally made this recipe with dates, figs and orange but now it's a weekly favourite that I usually just make plain with golden syrup.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
Sufoo LDN says
These are usually amazing, be sure to add vanilla, cinnamon, salt and a little extra maple syrup to avoid bland pancakes.
Alena says
Hello Aimee, today I made pancakes for breakfast and they turned out delicious, beautiful and super fluffy !! All the family loved them and I am really happy that I could find the perfect pancakes receipt.
Would love to post a photo but my phone wouldn’t let me...
Thank you and have a beautiful weekend
Kisses from Spain
Zoe says
Not sure what I did wrong but my pancakes were soo stodgy in the middle, even with cooking them for a bit longer? I added lemon and poppy seed as suggested in your other recipe. Should I have added more bp because of the lemon? :)
Aimee says
Hi Zoe, did you try cooking them at a slightly lower heat and for longer? If they're not fluffing up in the middle it's usually that they're cooking too quickly on the outside before they have a chance to rise. I'm not sure adding the lemon and poppy seeds is the problem, unless you added LOADS of poppy seeds! If you can get hold of vegan yoghurt, try my other recipe which is a bit different.
Morgan says
Made these a few times now and great recipe, have subbed 50% rye and reduced the baking p by half a T. Also never have apple cider so have used chinese white white vinegar and white wine vinegar both worked fine......plus slathered with melted Biscoff spread you can't really tell ;)
Aimee says
Omg I have to serve these with Biscoff spread, that sounds incredible.
Ashley says
This looks amazing! My husband has been on a pancake-kick and I think these would be a great recipe to try!