Classic American Pancakes
These fluffy vegan pancakes are a plant-based take on the classic American stack – light, delicious, and super easy to make. With just a handful of ingredients and costing only 13p per serving (2 pancakes per serving), they’re perfect for a quick, budget-friendly breakfast or brunch.
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Preparation time
5 min
Cook time
10 min
Total time
15
Cuisine
United States and Canada
Meal
- vegan-desserts
- breakfasts
Servings
4
Ingredients
Wet ingredients
- 300ml/1¼ cups unsweetened plant milk (ideally soya or oat milk)
- 1 tsp lemon juice
- 1 tsp vanilla extract
Dry ingredients
- 180g/1⅓ cups plain white flour
- 2 tsp baking powder
- 2 tbsp golden caster sugar
- ¼ tsp salt
Instructions
Wet ingredients
- Using a large jug, thoroughly whisk all of the ingredients together and set aside.
Dry ingredients
- Using a large bowl, thoroughly combine all of the ingredients.
- Pour the wet ingredients into the dry ingredients and gently whisk until smooth.
Assembly
- Using a medium frying pan, add some vegan butter or a neutral oil (eg rapeseed) and heat on medium. The oil needs to be hot before adding the batter.
- Using a quarter cup measure or a ladle, pour a portion of batter into the middle of the frying pan. Allow to cook on this side until lightly golden before flipping and repeating on the other side.
- Repeat until all of the batter has been used up. You will need to add more vegan butter or oil as you go.
- Serve with toppings of your choice and enjoy.
Optional toppings: caramelised apple, fresh berries, lemon juice, maple syrup, sliced banana, sugar, vegan chocolate spread, vegan ice cream, vegan yoghurt
Optional budget toppings: chia seeds, cinnamon, cocoa powder, dark chocolate , golden syrup, granola, homemade fruit sauce or compote ,lemon juice, mixed nuts (supermarket own-brands – ideally toasted), peanut butter, pumpkin seeds, seasonal fruits, sliced banana, sugar, sunflower seeds, syrup (Clarks Maple & Carob is one of the cheapest), vegan yoghurt (supermarket own-brands)
Keywords
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