Perfect vegan pancakes

vegan pancakes

I’ve tried many versions of vegan pancakes, but these are the best I’ve had.

So what makes a perfect vegan pancake?

Why, the same things that makes a perfect non-vegan pancake, of course: quick to make, no hard-to-find ingredients and a tender, moist and fluffy result. Sometimes vegan pancakes can be heavy and doughy, but not these little babies. The first time I made them plain; the second time I made them with blueberries. They’re great either way. I’m sure these would be fab with any number of fruity additions.

I found this recipe via Vegan in Bellingham, who found it on the site A Bellingham Foodie Blog.

Perfect vegan pancakes

British American
Dry mix
110g plain flour (all-purpose flour) 3/4 cup + 1 tablespoon
1-1/2 tablespoons sugar 1-1/2 tablespoons
1-1/2 teaspoons baking powder 1-1/2 teaspoons
3/8 teaspoon salt 3/8 teaspoon
1/8 teaspoon cinnamon 1/8 teaspoon
1/2 cup blueberries or other fruit (optional) 1/2 cup
Wet mix
100ml soya milk 3/8 cup
50ml water 1/4 cup
1/1-2 tablespoons mild vegetable oil 1-1/2 tablespoons
1/2 teaspoon pure vanilla extract 1/2 teaspoon
To serve
margarine plus maple syrup or fruit syrup

1. Mix the dry ingredients together in a medium bowl. Add the fruit and toss to coat the fruit with the dry mix.

2. Combine the wet ingredients in a measuring cup.

3. Heat a heavy pan on medium-low heat. (I use a well-seasoned cast iron pan.) If you’re not going to serve them as they come out of the pan, turn the oven on to low with a baking sheet (or two) inside, to keep them warm until they’re all cooked.

4. Stir the wet mix into the dry mix and combine until fairly smooth.

5. When the pan is hot, spoon the batter into the pan to make small (10cm/4″) or medium-size (18cm/7″) pancakes. They’ll look quite thin when first spooned into the pan, but will puff up as they cook. I don’t need to add oil to my well-seasoned cast-iron pan, but this may vary with a different type of pan.

6. Cook until the pancakes forms bubbles on the surface and start to look “set” on top (three or four minutes). Then flip them over and cook for another two minutes or so, until the other side is golden. If not serving immediately, put on preheated tray in a warm oven. Don’t stack them, as it will make them soggy (or so pancake wisdom says).

7. Serve with margarine and maple syrup or fruit syrup. We served these with blueberry syrup.

Serves two hungry people.


  1. Thank you for the recipe! I’m always on a quest to find the perfect pancake.


    I have been craving pancakes and you know i’m terrible when it comes to anything with “flour”.

    I really do insist that you make a batch for me whenever I fancy them;)

    haha gawd, I’m such a meanie towards you. XOXO

  3. Ahhh, now your picture definitely does these justice! Mmmm…those look lovely.

  4. Those do look like perfect pancakes!

  5. Happy New Year Felicity!!
    Those Pancakes look divine. I like the recipe out of VWAV but I can never get them that thickness though everyone else seems to manage just fine – mine are always like regular crepes.

  6. Happy New Year to all of you as well!
    denny, I will make you a batch of pancakes whenever you like; however I cannot guarantee on their condition upon arrival at yours, as the mail service can be dreadfully slow.
    Jeni, I just bought a new tub of baking powder, from M&S no less, everything seems to be working better… I think different b.p.’s have different ingredients and maybe that affects how things turn out. Or something like that.

  7. mmmm… they look great. I’ll have to have Andy make some.

    right now we’ve been using the recipe from the Candle Cafe cookbook and they seem really perfect. time for a pancake showdown…

  8. Your Blueberry Recipe was Perfect! I made the Pancakes on Shrove Tuesday this Year! I usually make English style so it was good to try something new & for it to work so easily!

  9. I just tried these and they were amazing! 🙂 The cinnamon was definitely the key ingredient for me, it just made these pancakes so much nicer. I even said to my flatmate that these pancakes were nicer than any I had ever made before I became vegan when I used to cook pancakes with eggs and milk. As a non-vegan, she was seriously skeptical. Her loss this time 🙂

  10. I will definately try these.

  11. Great recipe fantastic & fluffy pancakes.

  12. just made these, they were absolutely delicious. instead of all white flour i used half whole wheat and also added a quarter cup of fine grain cornmeal. my husband ate them all up in about a second. next time, ill double the batch!

  13. These are really, really good. Perfect texture and flavor. I used slightly less than a half a cup of soy milk because I’m mathematically challenged and my measuring cup doesnt have a line for 1/8. I will definitely be making these again. Thanks for the recipe!

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