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

Diet: Vegan, Vegetarian

Keyword: pancake stack, pancakes, vegan

Servings: 12 pancakes

Calories: 94kcal

Author: Emily Leary

Ingredients

• 300 g (10.58 oz) plain white flour (all purpose 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 (baking 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. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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