Vegan, fluffy pancakes – no eggs, no dairy

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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5 from 2 votes

Vegan, fluffy pancakes

Beefed up vegan American-style pancakes, with no dairy or eggs.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Keyword: pancake stack, pancakes, vegan

Servings: 12 pancakes

Calories: 94kcal

Author: Emily Leary

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

Calories: 94kcal | Carbohydrates: 20g | Protein: 2g | Sodium: 106mg | Potassium: 127mg | Calcium: 47mg | Iron: 1.2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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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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