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I originally made this recipe with dates, figs and orange but now it's a weekly favourite that I usually just make plain with golden syrup.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!
Jump to:
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
Muriel says
Do you think you could use this recipe for waffles?
Aimee says
That is a very good question. Sadly, I do not have a waffle maker (wish I did) to try it out but I think it could work quite well. You may need to use a little more oil, but do a test batch for the first waffle to see how it turns out. Let me know if you try it!
Silky says
I am a vegetarian but not vegan.I just replaced dairy-free milk with normal milk and oil with delicious unsalted butter.Pancakes came out just more than yum ever.Sorry i offended your recipe but couldn't resist butter.
Aimee says
Haha no offence taken at all, I'm really glad you enjoyed the recipe!
Samira says
I made them exactly as in the recipe and they are amazing! Super fluffy!
Lia says
Hi! I was wondering if I can replace plain flour with sprouted brown rice flour? Thanks!
Aimee says
I think the result would be quite different, I can't say how they would turn out but let me know if you try it!
laura says
i substituted with 100 percent whole wheat flour and omitted the oil. i used tablespoon tapioca flour for the starch and they turned out great! added lots of cinnamon to the batter (well my 5yo did that part!)
Aimee says
Thanks for the substitution notes! Glad they were enjoyed :)
Harry says
Just making these for valentine's breakfast! The cooking time seems off to me; I went by the instructions for the first couple of pancakes and couldn't flip them without them falling apart. They ended up thin, stodgy messes. I left the next one in much longer as an experiment and it worked much better! 3 mins per side in my thick, heavy pan was the magic number for fluffy, browned pancakes. I think other people who say they didn't rise properly may have had the same issue!