Fluffy Vegan Vanilla Pancakes

Ingredients

• 275 g (2 1/4 cups)plain flour (all-purpose flour)
• 30 g (3 tbsp)cornflour (cornstarch)
• 15 ml (3 tsp)baking powder
• 1.25 ml (1/4 tsp)salt
• 90 ml (6 tbsp)maple syrup or agave
• 75 ml (5 tbsp)sunflower oil, another flavourless oil or melted coconut oil
• 15 ml (3 tsp)vanilla extract
• 15 ml (3 tsp)cider vinegar or white wine vinegar
• 300 mlnon-dairy milk (soy milk recommended)

Instructions

1. 1

   Mix dry ingredients

   Put the flour, cornflour, baking powder and salt in a large bowl, then whisk them together.

2. 2

   Make the batter

   Add the maple syrup, sunflower oil, vanilla extract and cider vinegar. Gradually whisk in the milk until the batter is smooth.

3. 3

   Heat the pan

   Cook the batter straight away, so set a good non-stick frying pan—or two if you want to work faster—over medium-low heat. If the pan is not very non-stick, lightly grease it with sunflower oil.

4. 4

   Cook the pancakes

   Pour 60 ml (1/4 cup) of batter into the pan and cook until bubbles appear on the surface. Carefully flip the pancake and cook for about another minute, until golden and cooked through.

5. 5

   Repeat and keep warm

   Cook the remaining batter in the same way. If needed, keep the finished pancakes warm in a low oven.

What are vegan vanilla pancakes?

Pancakes are a familiar American breakfast, cooked in a pan until their surfaces bubble and their edges set. This version skips eggs and dairy, using non-dairy milk and oil instead.

Cornflour helps give the pancakes a soft texture, while vanilla and maple syrup bring sweetness and flavour. The batter is mixed just before cooking, making this a handy choice for a quick breakfast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 519 calories, 0g protein, 0g carbs, 0g fat.

Flour supplies most of the carbohydrates, while the sunflower oil contributes most of the fat; the recipe also gets some energy from the maple syrup. Protein comes mainly from the flour and non-dairy milk, with the amount depending on the milk used. Pair a serving with fresh fruit for a more balanced plate.

Why these ingredients work

Flour and cornflour: the flour forms the base of the batter, while cornflour contributes to a tender, fluffy result. Whisk them thoroughly with the raising agent and salt to distribute everything evenly.

Milk and vinegar: non-dairy milk supplies the liquid, and soy milk is the recommended choice. The vinegar adds acidity to the mixture; use cider vinegar or white wine vinegar.

Oil and flavourings: sunflower oil keeps the batter dairy-free and adds richness without a strong flavour. Vanilla extract and maple syrup give the pancakes their sweet, aromatic character.

Mixing and timing the batter

Add the liquid ingredients to the dry mixture, then whisk in the milk gradually. This makes it easier to smooth out the batter without leaving dry pockets.

Cook the batter straight away, as directed. Have the pan ready before mixing so the batter can go from bowl to heat without waiting.

Getting the pan and flip right

Heat control: use medium-low heat so the pancakes have time to cook through without their outsides browning too quickly. A reliable non-stick frying pan helps them release cleanly.

Flipping cue: wait until bubbles show on the surface before turning each pancake. Flip carefully, then cook the second side for about a minute until golden and cooked through.

Serving and keeping them warm

Serve the pancakes soon after cooking, with extra maple syrup or fresh fruit if you like. Berries or sliced banana add a fresh contrast to the sweet vanilla flavour.

If cooking a batch for several people, use two pans to speed things up. The recipe suggests keeping finished pancakes warm in a low oven while you cook the rest.

Recipe notes & tips

• Measure the batter consistently so the pancakes cook at a similar rate.
• Use a non-stick pan and grease it lightly if pancakes tend to stick.
• Keep the heat at medium-low to help the centres cook before the outsides get too dark.
• Wait for bubbles to appear on the surface before flipping.
• Cook the batter promptly once it is mixed.
• Use two frying pans if you want to finish the batch sooner.

Variations

• Agave syrup: use it instead of maple syrup for the stated alternative.
• White wine vinegar: swap it for cider vinegar as listed.
• Coconut oil: use it melted in place of sunflower oil for a different flavour.
• Soy milk: choose it as the recipe's recommended non-dairy milk.
• Fruit topping: add fresh berries or sliced banana when serving.

Common mistakes to avoid

• Waiting too long: the recipe calls for the batter to be cooked straight away, so heat the pan before mixing.
• Pan too hot: the outside can brown before the centre cooks; keep the heat medium-low.
• Flipping too soon: wait until bubbles appear on the surface before turning.
• Rough flipping: pancakes can tear if handled carelessly; turn them gently with a spatula.
• Sticking to the pan: use a good non-stick pan or lightly grease it with sunflower oil.

How to store

Refrigerate leftover pancakes in a covered container and use within 2 days. Reheat in a frying pan over low heat or in a microwave until warmed through.

Frequently asked questions