The Perfect Vegan Pancakes

Ingredients

• 250 g (2 cups)organic plain flour
• 8 g (2 tsp)baking powder
• 2.5 g (½ tsp)sea salt
• 5 ml (1 tsp)vanilla extract
• 30–45 ml (2–3 tbsp)pure maple syrup
• 28 g (2 tbsp), melted, plus 14 g (1 tbsp) for cookingvegan butter
• 480 ml (2 cups)almond milk
• 15 ml (1 tbsp)apple cider vinegar
• To tastefresh berries
• To tastepure maple syrup, for drizzling

Instructions

1. 1

   Mix dry ingredients

   Put the flour, baking powder and salt in a large bowl and whisk until evenly combined.

2. 2

   Add wet ingredients

   Make a well in the centre of the dry mixture. Add the almond milk, apple cider vinegar, maple syrup, melted vegan butter and vanilla, then fold gently with a spatula until just combined. Do not overmix. If the batter is too thick and difficult to stir, add more milk 1 tablespoon at a time until smoother while keeping it thick.

3. 3

   Rest the batter

   Leave the batter to stand for 10 minutes.

4. 4

   Cook each pancake

   Heat a skillet over medium-high heat and melt 1 tablespoon vegan butter in it. Pour ⅓ cup of batter into the pan and cook for about 1–2 minutes, until bubbles begin to form. Gently flip and cook the other side for another 1–2 minutes, pressing lightly on the pancake to help the centre cook through.

5. 5

   Cook remaining batter

   When a pancake is cooked through and lightly browned on both sides, take it out of the pan. Repeat with the remaining batter.

6. 6

   Stack and serve

   Stack the pancakes and top with fresh berries and a light drizzle of maple syrup, if you like.

7. 7

   Serve warm

   Serve the pancakes while warm.

What are vegan pancakes?

Pancakes are a familiar breakfast across many food traditions, with each place making its own version. This recipe uses plant-based milk and vegan butter in place of dairy, while maple syrup adds sweetness.

Vinegar goes into the batter alongside baking powder, and a short rest gives the flour time to hydrate. Gentle mixing helps the cooked pancakes stay soft rather than dense.

Nutrition and macros by portion

The nutrition label shows one serving as written: 218 calories, 5g protein, 37g carbs, 5g fat.

The flour and maple syrup provide most of the carbohydrates, while vegan butter contributes much of the fat. Almond milk and flour contribute some protein; berries add a fresh topping. For a balanced plate, serve a stack with fresh berries and a protein-rich side of your choice.

Choosing the ingredients

Plant milk: Almond milk is specified, but the recipe notes that another favourite plant-based milk can be used. Choose one with a mild flavour if you want the vanilla and maple to stand out.

Vegan butter: Melt 2 tablespoons for the batter and keep 1 tablespoon for the skillet. The recipe relies on this added fat for richness and to grease the pan.

Mixing without overworking

Dry ingredients: Whisk the flour, baking powder and salt first so the raising agent is distributed through the mixture.

Wet ingredients: Add them into a well in the dry mix and fold only until combined. A few small lumps are preferable to stirring until completely smooth.

Why the batter rests

Resting time: Leave the batter for 10 minutes before cooking, as directed. This gives it a chance to settle and thicken slightly.

Consistency: The batter should remain thick but be easy enough to stir. If it is unusually stiff, add milk a tablespoon at a time rather than thinning it all at once.

Getting the pan and timing right

Heat: Use a skillet over medium-high heat and let the vegan butter melt before adding batter. If the pan is too hot, the outside can brown before the centre cooks.

Doneness: Cook each pancake for about 1–2 minutes per side; bubbles beginning to form are the cue to flip. The recipe also suggests pressing gently on the pancake to help the centre cook through.

Serving the pancakes

Toppings: Stack the pancakes and finish with fresh berries and maple syrup to taste. Add the syrup lightly so the topping does not overwhelm the pancakes.

Pairing: Serve with extra berries or another breakfast side of your choice. The pancakes are best served warm after cooking.

Recipe notes & tips

• Measure the flour without packing it tightly into the cup.
• Fold the batter just until the dry patches disappear.
• Let the batter rest for the full 10 minutes before cooking.
• Add any extra milk a tablespoon at a time to avoid making the batter runny.
• Wait for bubbles to appear before flipping each pancake.
• Keep cooked pancakes warm while you finish the remaining batter.

Variations

• Other plant milk: Replace the almond milk with your preferred plant-based milk.
• Berry topping: Use a mixture of fresh berries for a colourful finish.
• More vanilla: Add a little extra vanilla extract for a stronger vanilla flavour.
• Sweeter batter: Use the upper end of the maple syrup amount for more sweetness.
• Citrus twist: Add a little finely grated lemon zest to the batter.

Common mistakes to avoid

• Overmixing: The pancakes can turn dense; fold only until the ingredients are just combined.
• Batter too thick: Stir in extra milk 1 tablespoon at a time until it is easier to mix.
• Skipping the rest: Give the batter the full 10 minutes before cooking.
• Flipping too soon: Wait until bubbles begin to form before turning the pancake.
• Pan too hot: Keep it at medium-high and watch the browning so the centre has time to cook.
• Pressing too firmly: Use only a gentle touch to help the centre cook without flattening the pancake.

How to store

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warm, or freeze them with baking paper between pancakes for up to 2 months.

Frequently asked questions