These vegan fluffy pancakes are beefed-up, vegan American-style pancakes, with no dairy or eggs. And they tick all the boxes you’d want fluffy pancakes to tick, tasting amazing and with a texture to rival any classic recipe.
This recipe uses soya milk and a touch of arrowroot helps the batter bind. The pancakes are fried with a little soya margarine and, once cooked, they’re wonderful topped with maple syrup.
If you’d like to make these delicious vegan fluffy pancakes for yourself, here’s what to do.
Ingredients
- 300g (10.5 oz) plain flour
- 8g (1½ tsp) arrowroot powder
- 1 tbsp baking powder
- 500ml (17 fl oz) sweetened soya milk
- 1 tbsp soya margarine, plus more to fry if needed
- 1 tsp bicarbonate of soda
- a few tbsp of your favourite syrup
Instructions
Mix the flour, arrowroot and baking powder in a large bowl.
Whisk in the milk bit by bit to avoid lumps.
Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.
Whisk in the bicarb.
Heat the pan to a medium-high heat, and cook the pancakes with about 60ml (2 fl oz) per pancake.
They’ll only need around 45 seconds so that they just begin to bubble on top – they should still be quite liquid on top when you flip them to ensure they rise well. Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
When all the vegan fluffy pancakes are cooked, drizzle with syrup and serve.
What do you think of these deliciously fluffy pancakes?
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Vegan, fluffy pancakes
Ingredients
- 300 g (10.58 oz) plain flour
- 8 g (0.28 oz) arrowroot powder
- 1 tbsp baking powder
- 500 ml (1.06 pt) sweetened soya milk
- 1 tbsp soya margarine plus more to fry if needed
- 1 tsp bicarbonate of soda
- a few tbsp of your favourite syrup
Instructions
- Mix the flour, arrowroot and baking powder in a large bowl.
- Whisk in the milk bit by bit to avoid lumps.
- Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.
- Whisk in the bicarb.
- Heat the pan to a medium-high heat, and cook the pancakes with about 60ml (2 fl oz) per pancake.
- They’ll only need around 45 seconds so that they just begin to bubble on top – they should still be quite liquid on top when you flip them to ensure they rise well.
- Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
- When all the pancakes are cooked, drizzle with syrup and serve.
Video
Nutrition
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More great recipes to try
If you enjoyed this recipe, why not browse some more of my vegan recipes – including these kiwiberry cheesecakes!
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Laura says
Thank you for this I have my vegan brother in law coming to stay and want to make an effort for breakfast.
Lisa Hodson says
These look so good and I like that the ingredients are vegan too.
Emily Leary says
Thanks Lisa! :D
becky says
Oh, these really do look great Emily – I have no luck with pancakes but will try again !
Emily Leary says
Pancakes can be a little tricky, I hope this recipe helps :-)
Fiver Feeds says
i really like soya milk but never thought of using it as an ingredient for pancakes. Thanks for the idea :)
Hannah Wilding says
Re-tweeted @hannahwilding1
Defiantly need to make these pancakes. Look so delicious!