Fluffy Vegan Pancakes

Ingredients

• 188 g (1 1/2 cups)plain flour
• 12 g (1 tbsp)baking powder
• 25 g (2 tbsp)granulated sugar
• 1.5 g (1/4 tsp)salt
• 315 ml (1 1/3 cups)unsweetened soya milk
• 15 ml (1 tbsp)apple cider vinegar
• 10 ml (2 tsp)pure vanilla extract
• 15 ml (1 tbsp)vegetable oil
• 150 g (1 cup)fresh mixed berries

Instructions

1. 1

   Mix dry ingredients

   Set a sieve over a large bowl and sift in the flour and baking powder. Add the sugar and salt, then mix them together.

2. 2

   Make the batter

   Add the soya milk, vinegar and vanilla, mixing only until combined; a few lumps are fine. Leave the batter to rest for 3 minutes.

3. 3

   Heat the pan

   Warm a non-stick crêpe pan over a medium-high heat. Add oil as needed and pour in ¼ cup of batter for each pancake.

4. 4

   Cook the pancakes

   Cook each pancake for 1 to 2 minutes, until bubbles appear on top and the underside is golden. Flip and cook the other side until golden, then repeat with the remaining batter.

5. 5

   Serve with toppings

   Serve with jam, maple syrup and fruit if you like.

What are American-style pancakes?

American-style pancakes are thicker and fluffier than the thin pancakes often served in Britain. They are commonly eaten at breakfast, stacked and finished with sweet toppings.

This vegan version uses soya milk and vinegar in place of dairy, while baking powder helps the batter rise. A brief rest and gentle mixing keep the pancakes tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 10g protein, 69g carbs, 7g fat.

The flour and sugar provide most of the carbohydrates, while soya milk contributes protein and the vegetable oil supplies fat. Pair a serving with extra fresh fruit for a more varied plate.

Why the batter works

Dry ingredients: sifting the flour with the baking powder helps distribute the raising agent through the mixture. Sugar adds sweetness, while a little salt rounds out the flavour.

Soya milk and vinegar: together they bring moisture and acidity to the batter. Vanilla gives the pancakes a lightly sweet aroma.

Mix gently and rest

Mix just until the dry flour is incorporated; the batter does not need to be completely smooth. A few small lumps are preferable to prolonged mixing, which can make pancakes less tender.

Resting for 3 minutes gives the flour a little time to absorb the liquid. Use the batter soon after this short rest, as directed.

Look for bubbles and colour

First side: cook for 1 to 2 minutes, watching for bubbles on the surface and a golden underside. These are the cues to turn each pancake.

Second side: cook until golden as well. If the outside is browning too quickly, lower the heat slightly so the pancakes have time to cook through.

Cook evenly in batches

Use the stated ¼ cup of batter for each pancake to keep them a similar size. Leave enough room in the pan to flip them without the edges running together.

The recipe takes 30 minutes in total, including the short batter rest. Cook the remaining batter in batches, adding oil as needed.

Choose your toppings

Fresh mixed berries bring a bright, juicy contrast to the soft pancakes. Jam or maple syrup adds sweetness, and you can use one or combine them.

For a simple breakfast plate, serve the pancakes with fruit and a spoonful of your chosen topping. Add toppings just before eating.

Recipe notes & tips

• Measure each pancake with ¼ cup of batter so they cook at a similar rate.
• Wait for bubbles to form on top before flipping.
• Use a non-stick pan and add oil as needed to help prevent sticking.
• Keep the batter mixing brief, even if a few lumps remain.
• Have toppings ready before the pancakes finish cooking.

Variations

• Berry topping: scatter extra fresh berries over the cooked pancakes.
• Maple finish: pour maple syrup over the stack just before serving.
• Jam topping: spoon jam onto the pancakes for a fruity finish.
• Chocolate addition: add chocolate pieces as a topping after cooking.
• Vanilla accent: keep the vanilla in the batter and serve with fresh fruit for a fragrant, simple plate.

Common mistakes to avoid

• Overmixing the batter: it can make the pancakes less tender; stop once the ingredients are combined.
• Flipping too soon: the underside may not be golden; wait for bubbles to appear on top.
• Pan too hot: the outside can brown before the middle cooks; reduce the heat slightly.
• Uneven pancake sizes: they finish at different times; measure each portion with ¼ cup.
• Skipping the rest: the recipe calls for 3 minutes; let the batter stand before cooking.

How to store

Store leftover pancakes in an airtight container in the fridge and eat within 2 days. Reheat in a pan over a low heat or in the microwave until warmed through; keep toppings separate until serving.

Frequently asked questions