Stack of vegan pancakes

Surprisingly easy yummy vegan pancakes

Once you’ve learned how to make these easy fluffy vegan pancakes, regular egg pancakes will seem so passé!

In my eyes, a successful veganisation of a recipe needs to nail three criteria: taste (equivalent or superior taste to original recipe), consistency (same or very similar) and easy to make (no Ecuadorian almond pea flour and 24 steps please!).

This vegan pancake recipe nailed all three criteria my friends!

What I also like about this recipe is how zero waste friendly it is. Most of the ingredients are common and package-free in most decent bulk shops. And the non-dairy milk can be homemade (also surprisingly quick and easy!).

So can the vanilla sugar! I’ve stopped using conventional vanilla extract and swapped it out with homemade vanilla sugar. The taste is so much better and it’s homemade and package-free! The “recipe” isn’t out on the blog yet, but it’s quite easy: mix 1 whole vanilla pod to 100-150g sugar in a blender on high speed for 2 minutes. That’s it.

Once you’ve learned how to make these easy fluffy vegan pancakes, regular egg pancakes will seem like a so passé!

Surprisingly easy yummy vegan pancakes

Recipe by Pia LefevreCourse: Breakfast, Vegan


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Cooking time


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Easy vegan pancake recipe made with only 7 ingredients. These are so fluffy you will do them over and over again!


  • 1 cup vegan milk (any kind)

  • 2 teaspoon white vinegar

  • 1 cup plain flour

  • 4 tablespoon white sugar (icing sugar and brown sugar works too)

  • 1/2 teaspoon bi-carb soda

  • 1 tablespoon vanilla sugar (optional)

  • 1 pinch salt


  • In a small bowl, combine the vegan milk and vinegar. Stir, then rest for 5 minutes to thicken.

    Info: For the curious vegan, this creates what is commonly called “vegan buttermilk” due to its thickened texture and slightly tangy taste.
  • Meanwhile, in a medium baking bowl, combine the flour, sugar, bi-carb, vanilla sugar, and salt.
  • Add the milk mixture to the dry ingredients and whisk until the batter is smooth.
  • On a cast iron pan on low-medium heat, pour about 1 ice cream scoop of batter (about 2 tablespoons) per pancake onto the pan. Cook for about 2 minutes on each side, or until golden.
    Tip: I recommend using no butter or oil while cooking the pancakes. On the picture above, you can see the top pancake was cooked with butter and the bottom one without.

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