Vegan, Fluffy Pancakes Recipe

Ingredients

• 300 gplain white flour
• 8 garrowroot powder
• 1 tbspbaking powder
• 500 mlsweetened soya milk
• 1 tbsp, plus more to fry if neededsoya margarine
• 1 tspbicarbonate of soda
• A few tbspyour favourite syrup

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, combine the flour, arrowroot powder and baking powder.

2. 2

   Add the milk

   Whisk in the soya milk gradually to help prevent lumps.

3. 3

   Melt the margarine

   Melt the margarine in a large non-stick frying pan. Pour it into the batter and mix well.

4. 4

   Whisk in bicarbonate

   Whisk the bicarbonate of soda into the batter.

5. 5

   Cook the pancakes

   Bring the pan to a medium-high heat and cook the batter in pancakes using about 60 ml per pancake.

6. 6

   Check the tops

   Cook each pancake for around 45 seconds, until bubbles just begin to appear on top. The surface should still be quite liquid when you flip, which helps the pancakes rise.

7. 7

   Flip and stack

   Turn each pancake over, cook for another 30 seconds, then transfer it to a plate and stack the pancakes as you go.

8. 8

   Add the syrup

   Once all the pancakes are cooked, drizzle them with syrup and serve.

What are American-style pancakes?

American-style pancakes are small, thick pancakes cooked individually in a frying pan and usually served in a stack. This version uses plant-based ingredients while keeping to the familiar flour-and-leavening approach.

The recipe's combination of baking powder and bicarbonate of soda helps the pancakes rise, while arrowroot is part of the dry mix. Sweetened soya milk and syrup bring sweetness to the finished stack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 94 calories, 2g protein, 20g carbs, 0g fat.

The supplied nutrition per serving is 94 kcal, with 20 g of carbohydrate, 2 g of protein and 0 g of fat. Flour and syrup contribute most of the carbohydrates, while flour and soya milk contribute protein; serve with fruit for an easy way to balance the plate.

Choosing the ingredients

Flour and arrowroot: measure both before mixing them with the baking powder. Whisking these dry ingredients together first helps distribute the raising agent through the batter.

Soya milk and margarine: add the milk gradually, then stir in the melted margarine. The recipe specifies sweetened soya milk, so the flavour and sweetness may differ if you swap it for another plant milk.

Getting a smooth batter

Add the milk bit by bit while whisking rather than pouring it all in at once. This gives you more control over lumps as the flour is incorporated.

Melt the margarine in the frying pan, then mix it into the batter before whisking in the bicarbonate of soda. Have the pan ready for cooking once the batter is mixed.

When to flip

First side: cook over medium-high heat for around 45 seconds, looking for the first bubbles on top. The surface is meant to remain quite liquid at this point.

Second side: flip carefully and cook for another 30 seconds. The timings are brief, so keep an eye on each pancake rather than leaving the pan unattended.

Portioning and stacking

Use about 60 ml of batter for each pancake, as in the recipe, to make a consistent stack. A ladle or measuring jug can make it easier to portion the batter.

Transfer each cooked pancake to a plate and stack them as you go. If the pan begins to stick, the recipe allows for a little extra margarine for frying.

Serving the stack

Drizzle the pancakes with your favourite syrup once the whole batch is cooked. Serve them warm, while the stack is fresh from the pan.

For a more rounded breakfast, serve with fruit alongside. Keep the syrup separate until serving if you want to control how much goes on each portion.

Recipe notes & tips

• Whisk the dry ingredients together before adding the milk.
• Pour the milk in gradually to make it easier to avoid lumps.
• Use about 60 ml of batter for each pancake.
• Wait for the first bubbles to appear, but flip while the top is still quite liquid.
• Keep the pancakes warm on a plate as you cook the rest.
• Add extra margarine to the pan if the pancakes begin to stick.

Variations

• Change the syrup: use a different favourite syrup to finish the stack.
• Add fruit: serve sliced fruit alongside the pancakes.
• Try another plant milk: replace the soya milk, bearing in mind that the flavour and sweetness may change.
• Make smaller pancakes: use less than 60 ml of batter for each one and watch the cooking closely.
• Serve without syrup: leave the pancakes plain or let everyone add syrup at the table.

Common mistakes to avoid

• Adding all the milk at once: whisk it in bit by bit to help prevent lumps.
• Flipping too late: turn the pancake when bubbles just begin to appear, while the top is still quite liquid.
• Using too much batter: stick to about 60 ml per pancake for the recipe's suggested portion.
• Cooking unattended: the pancakes need only around 45 seconds on the first side and 30 seconds on the second.
• Skipping the pan check: add a little extra margarine if the pancakes start sticking.

How to store

Refrigerate leftover pancakes in a covered container and use within 2 days. Reheat briefly in a frying pan or microwave until warmed through; add syrup when serving.

Frequently asked questions