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Header - Vegan Pancake

How To Make The Best Vegan Pancake Recipe - For Perfect Pancakes Every Time


Being vegan doesn’t mean you have to miss out on pancakes! This quick and easy recipe produces a light and fluffy crepe style pancake, perfect served with your favourite toppings - from the classic lemon and sugar to vegan maple syrup and fresh fruit!

What you'll need
  • 200g plain flour
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • 425ml soy milk / alternative plant milk
  • 1 tbsp extra virgin olive oil / 1 tbsp vegan butter
  • 1 tsp vanilla extract
Cooking directions

Mix all the dry ingredients in a bowl.

Add milk

Add the milk, if the batter is too thick, add more milk until you get the perfect consistency.

Pour in to the pan & cook

Heat a nonstick pan over medium-high heat and lightly coat with oil or some vegan butter if needed. Pour in a ladle of the batter, tilting the pan and spreading the batter around to cover the whole bottom of it.

Flip over

Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe. This is sometimes easier with a spatula.

Cook 1 minute more

until brown the other side of the crepe. Repeat with the remaining batter.

Storing Instructions

They can be stored for about 5 days in the fridge or up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or a ziploc bag.

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