Whether you're team sweet, team savoury, or team "pile it all on" - we've got the only recipe you need this Pancake Day.
There's something about Pancake Day that turns even the most reluctant cooks into kitchen enthusiasts. And the best part? You absolutely do not need eggs, butter, or dairy to make pancakes that are impossibly fluffy, golden, and ready to be stacked sky-high with your favourite toppings.
These vegan pancakes are simple, foolproof, and made with ingredients you probably already have in the cupboard. We tested it, it works!
Ingredients
(Makes 8-10 Pancakes)
- 200g plain flour
- 2 tbsp caster sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 300ml oat milk (or any plant-based milk)
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Method
-
Combine your dry ingredients.
Whisk the flour, caster sugar, baking powder, and salt together in a large mixing bowl. -
Add the wet ingredients.
Make a well in the centre and pour in the oat milk, vegetable oil, and vanilla extract. -
Mix gently - and we mean gently.
Stir until just combined. A few lumps are perfectly fine. Overmixing is the fastest way to flat, dense pancakes, so resist the urge to keep going. -
Let the batter rest.
Leave the batter to sit for 5 minutes. This gives the baking powder time to activate, which means fluffier pancakes with minimal effort. -
Cook.
Heat a non-stick pan over medium heat. Pour roughly 3 tablespoons of batter per pancake. Cook until you see bubbles forming across the surface, then flip and cook for another minute or so until golden underneath. -
Stack, top, and enjoy.
Repeat until all the batter is used up, then pile them high and go wild with your toppings.
Toppings: Team Sweet
- Fresh berries (strawberries, blueberries, raspberries) with a drizzle of maple syrup
- Sliced banana, a spoonful of peanut butter, and a sprinkle of cinnamon
- Coconut yoghurt, passion fruit, and a squeeze of agave
- Dark vegan chocolate chips melted over the top with crushed hazelnuts
- Lemon juice and a dusting of caster sugar - the classic, done plant-based
Toppings: Team Savoury
- Smashed avocado, cherry tomatoes, chilli flakes, and a squeeze of lime
- Sautéed mushrooms, spinach, and a drizzle of truffle oil
- Hummus, roasted red peppers, and a scattering of toasted pine nuts
- Grilled halloumi-style vegan cheese with a peppery rocket salad
Pro Tips
If you struggle with pancakes, we got you. Here's some tips and tricks from our team that make the perfect recipe!
Don't skip the resting time.
Five minutes makes a real difference. The batter thickens slightly and the baking powder gets to work, giving you noticeably fluffier results.
Keep your heat at medium.
Too high and the outside burns before the inside cooks through. Medium heat gives you that even, golden colour.
Use a good non-stick pan.
Since there's no butter greasing the pan, a reliable non-stick surface is your best friend here. If your pan needs a little help, a light wipe of vegetable oil on kitchen paper does the trick.
Swap your milk.
Oat milk gives a lovely creamy flavour, but soy, almond, and coconut milk all work well. Each brings a slightly different taste, so experiment and find your favourite.
Make them ahead.
These pancakes reheat beautifully. Stack them between sheets of baking paper, store in the fridge, and warm them in a pan or toaster when you're ready
Happy Pancake Day!