eating in food & drink pancake day recipes

tried & tested: perfect vegan pancakes

5 March 2019 | By Cassell

So it’s that time of year again, Pancake Day! Technically, Shrove Tuesday marking the beginning of Lent, but I don’t think too many people are acknowledging that when throwing flour and eggs together to make pancakes.

Happily there are plenty of vegan recipes out there! My husband Tom made tried out this recipe from Tasty all by himself and they turned out great, so read on!

perfect vegan pancakes written over stack of pancakes with lemon on top

Pin me for later!Ok so these are not classic British pancakes, which lets be honest, really are crêpes.  These are more like American style pancakes, but not as thick as you might expect.

How delicious do these look?  They were really soft, fluffy and sweet.   They had the flavour of classic thin pancakes, but rather than being covered in raw sugar, the sweetness came through more subtly with each bite.  Personally I thought these were much nicer than pancakes I’d had in the past.

So read on for how to make these annual pre-Easter treats!

These babies stack in a way that flat traditional British pancakes just can’t!


(The recipe says this is for 4 servings, but it’s up to you how big or small you want to make them!)

  • 1 cup flour (125 g)
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup non-dairy milk(240 mL)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • maple syrup, to serve

The battery on our kitchen scales had died, so he used the cup measurements.  (In case you aren’t familiar with using cups, this does not mean using a tea mug, but standardized cooking cups like these:

How to make them

  • Add the flour, sugar, baking powder, and salt in a bowl.  Stir together and combine well.
  • In a separate bowl, add together the almond milk, apple cider vinegar, and vanilla and combine.
  • Pour the liquid mixture into the dry mixture and whisk until smooth.
  • Let batter rest for 5 minutes.
  • Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
  • When the top of the batter begins to bubble, flip the pancake and cook until golden.

Tom’s main tip is to grease the pan after each or at least every other pancake, otherwise your pancake might end up like this sad state:

pancake gone wrong

This is not how you want your pancake to end up!

But if you do everything right, yours should end up looking like this!

Mmmmmmmm, add even more lashings of agave!

The recipe says to serve warm with maple syrup, but Tom subbed in agave and it worked just as well.

Cut through the stack like a boss!


Kinda like a sweet club sandwich, hah!


Did you try this recipe, or do you have any other Pancake Day favourites?  Let me know in the comment!

Cassell x
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