Fluffy Vegan Pancakes (UK Measurements)

Most pancake recipes call for eggs and milk, but this vegan version is just as fluffy. The secret is apple cider vinegar reacting with the baking powder to create lift. These use UK measurements (grams, not cups) and ingredients you can get in any supermarket.

Ingredients (makes 8–10 pancakes)

• 200g self-raising flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• Pinch of salt
• 250ml plant milk (oat works best for flavour, soya for fluffiness)
• 1 tbsp apple cider vinegar (or lemon juice)
• 2 tbsp vegetable oil, plus extra for frying
• 1 tsp vanilla extract

Method

1. Make the “buttermilk”. Mix the plant milk with the apple cider vinegar in a jug. Leave for 5 minutes — it will curdle slightly. This is correct and gives the pancakes their fluffiness.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine. Add the oil and vanilla to the milk mixture. Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine — overmixing makes pancakes tough.
4. Cook. Heat a non-stick pan over medium heat with a tiny bit of oil. Pour in about 3 tablespoons of batter per pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes.
5. Serve with maple syrup (always vegan), fresh berries, sliced banana, or vegan chocolate spread.

Tips

Oat milk from Oatly or supermarket own brand gives the best flavour. If you only have plain flour, add an extra ½ tsp baking powder. These reheat well in a toaster the next day.

Are shop-bought pancakes vegan?

Most pre-made pancakes and Scotch pancakes contain egg and milk. The same goes for pancake mixes like McDougalls. Making them from scratch is easier and cheaper — and you know exactly what’s in them. If you want to check a specific product, scan it on Is It Vegan?.