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I originally made this recipe with dates, figs and orange but now it's a weekly favourite that I usually just make plain with golden syrup.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
Shannon Poellmann says
These were amazing! Since I doubled the recipe, I used spelt flour & white flour with cinnamon, arrow root and cornstarch. I did have to adjust because there wasn't enough maple syrup. So I subbed half amount of dark brown sugar. I also added some mashed bananas to the dough since it was already partially used. Blueberries cooked into the pancakes really stepped the taste up even more. Huge thumbs up. Thank you very much for sharing your recipe. These are the closest vegan pancakes we have made yet that come close to traditional pancakes and are absolutely fabulously tasty!
Cristina says
I am SO HAPPY! I made these and they turned out the BEST vegan pancakes ever. I can’t even tell you how many promising “fluffy” recipes I’ve tried with NO success. This will be my to go recipe from now on. They are fluffy, soft and no gummy at all. THANK YOU!
Oh and I also love that it doesn’t call for as much baking powder as every other recipe does. Yay!!
Shannon Poellmann says
Yes! I completely agree. Love these!
Jac says
Q: I do love how simple this recipe is, but wondered if you had some ideas on increasing the nutritional value/protein? I know, pancakes can just be for fun...(we had them this morningbut if I can make them a bit healthier could cook more often! What’s the vegan option for upping protein while keeping fluffiness? Or should I just whip some vegan cream cheese on top and sprinkle walnuts? Thoughts welcome!
Shannon Poellmann says
Adding a plant based protein powder or finely grind up nuts to add to the dough, possibly even chia seeds. This recipe does not seem to be exremely rigid but somewhat flexible. If you do find ways to increase protein that works out well taste & texture wise, please share.
Bianca says
Hi, can I exchange the milk for just water?
Aimee says
Hi Bianca - I've tried this before and it did result in a slightly blander batter but still worked OK. Let me know how it goes!
amira says
Happy to say I've tried countless of pancake recipes, and this is THE ONE.
Cannot tell you how many mornings have been ruined (frustrated) by pancakes going wrong. This made our morning a joyous and tasty one! thank you!!!