Foolproof Vegan English Pancakes. Quick & easy to make & great for dessert or brunch! They are beautifully freckled and so good straight from the pan, served glistening with fresh lemon juice & sugar.
I could not let Shrove Tuesday, or Pancake Day as it’s more affectionately known, go by without sharing a recipe for traditional Vegan English Pancakes.
I have quite a few pancake recipes here on AVV (like my Gingerbread Pancakes and my Vegan Sweet Potato Pancakes), but they are all American style pancakes. Being a Brit I thought it time I shared the pancakes I grew up eating every year, without fail, on Pancake Day and any other day my Sister and I could persuade my Mum to make them.
How are English Pancakes different to crepes and American Pancakes?
English Pancakes are very different to American Pancakes. They are flat, much bigger and do not use any raising agent. Because of this they are thin (but not as paper-thin as a crepe) and they are not cakey in texture like American Pancakes.
Although traditionally English Pancakes do not use raising agent, they do have egg in the batter and eggs provide a little leavening action. That is why in this version I use aquafaba (liquid from a can of chickpeas) and a little bit of baking powder. They both work together to do what eggs would otherwise do.
My Vegan English Pancakes are just as good as their non-vegan counterparts. They are beautifully pliable and soft with crispy lacey edges. Their surface is freckled with little brown spots and they have a subtle vanilla flavour.
How to make Vegan English Pancakes
Vegan English Pancakes are really easy to make. Here’s how:
- Mix everything together to make a thinnish batter then leave it to rest for at least 10 minutes, although longer is fine
- Heat a large fry pan/ crepe pan over a medium/high heat and once it’s really hot add some oil
- Quickly pour in enough batter to cover the whole base of the pan and swirl it around to coat evenly
- Leave for a minute or or so then turn it over and cook on the other side
- Remove and repeat
It’s traditional to flip the pancake in the air to turn it over. I however have had, and witnessed, far too many pancakes accidents so am boring and use a turner in the pan now. In the past I have had many pancakes meet their death on the kitchen floor and my Mum once launched a pancake in mid-air and it stuck to the ceiling ????.
To flip or not to flip…that is the question…..I will let you decide. It’s a very personal decision…just don’t blame me if it all goes wrong!
If all goes right though, and they don’t end up on the floor or the ceiling, this is what you have to look forward to ????
How to serve English Pancakes
The traditional way to serve English Pancakes is with fresh lemon juice and sugar. Sprinkle the sugar all over the pancake, squeeze lemon juice over it, then roll it up and sprinkle a bit more sugar on the outside. I know I’ll get comments all over about the refined flour and the sugar. Unfortunately they aren’t the healthiest thing in the world but they are so good and a great treat every once in a while.
If you don’t want to be quite so traditional there are all sorts of different ways to serve Vegan English Pancakes. My son’s favourite way to eat them is with jam spread all over them then rolled up. You could do the same with homemade Vegan Lemon Curd. You could also fill them with fresh fruit, chocolate spread, banana and chocolate, coconut cream or drizzle them with maple syrup. You can even omit the vanilla from my recipe and use savoury fillings. I’ve even been known to make a lasagne type dish with them instead of pasta sheets. Use your imagination and have fun!
This is why I am loving these Vegan English Pancakes:
- They remind me of my childhood
- Making them is such fun!
- They are super cheap and filling
- You can get creative with fillings and toppings!
- They freeze perfectly (just place a sheet of parchment between each one)
- And they are just as good as English Pancakes made with eggs!
For more vegan pancakes recipes, check out these great options:
- Vegan Sweet Potato Pancakes
- Gingerbread Pancakes
- Vegan Banana Pancakes
- Vegan Gluten Free Pancakes
- Vegan Spelt Pancakes
- Healthy Oil-Free Pancakes
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Vegan English Pancakes
Ingredients
- 210g / 1½ cup all purpose flour , plain flour in the UK
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 9 tablespoons aquafaba , (liquid from a can of chickpeas)
- 420mls / 1¾ cups milk of choice *
- 2 tablespoons mild olive oil **, plus extra for frying
- 1 teaspoon vanilla extract
Instructions
- Add the flour to a large mixing bowl along with the salt and baking powder. Mix to combine them.
- Add the aquafaba, oil and vanilla, then gradually add the milk whisking as you go to work out any lumps (a few little tiny ones won't hurt). Once all the milk has been added and the batter is smooth, set aside and leave to rest for at least 10 minutes. DO NOT use a blender to mix the batter. Over-mixing will affect the texture of the pancakes.
- Heat a large non-stick frying pan or crepe pan (mine is 10 inches wide - if you use a smaller one you will get more pancakes, a larger one a few less) over a medium high heat until very hot, then add a drop of oil and swirl it around the pan to coat. The better your pan the less oil you can get away with using.
- Pour into the middle of the pan, enough batter to coat the bottom of the pan. I have a large frying pan and needed just less than ½ a cup. You need to do this quickly, then lift the pan off the heat and swirl it so the batter coats the entire bottom of the pan.
- Leave the pancake to cook for between 30 seconds to a minute. Turn back a little outside edge to look under and flip or turn it when lots of nice brown spots have appeared. Cook for a further 30 seconds to a minute until that side is spotty too then remove from the pan.
- Repeat until all of the batter is used. If your pan isn't a great one like mine you will need to add a tiny drop of oil before cooking each one. I wipe the oil around my pan carefully with a piece of kitchen paper (be sure not to burn your fingers).
- You can feed the pancakes to the waiting hoards as you cook them, or you can keep a plate in a very low oven and place each pancake in there as they are cooked so they keep warm until you are all done.
Notes
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan ________________________________________________________
Long time vegan, creator of A Virtual Vegan & author of the book 
Pauline Fillery says
Thank you for this recipe! We had pancakes yesterday, the verdict from my non vegan son “tastes like pancakes!” Non vegan housemate also happy eating them…. And enough aquafaba was left over from one tin of chickpeas to make some mayonnaise so economical as well as tasty.
Helen says
Perfect, thank you! These made a perfect pancake day for us :)
A Virtual Vegan says
That’s so good to hear Helen. Thank you!
Eva says
Fantastic recipy. I have tried a few other vegan pancake recipies but they never turn out succeful. My friends who aren’t vegan love them too. Its a keeper reciepy plus easy to follow and make. Thank you very much for sharing. Happy pancake day ! X
A Virtual Vegan says
Happy Pancake Day to you too! I’m really pleased you enjoyed them. Thanks so much for taking the time to leave feedback. It’s much appreciated!
Lucy says
Tried these for Pancake Day, my first as a vegan so I was anxious about whether they’d be as good as the non-vegan ones I’ve always had. They were absolutely delicious and worked perfectly. So easy to make and cooked very well. Will definitely make these again and will be trying some of your other recipes ☺️👍🏻
A Virtual Vegan says
Thank you Lucy. I’m really pleased you enjoyed them, and thanks so much for taking the time to leave a comment. It’s much appreciated!
Linda says
So easy! I made a delicious lunch using the chickpeas and then made pancakes. I thought I would miss out on proper English pancakes now I’m vegan (7 months and feeling great!) but no!! I think my non-vegan husband will love them too. Thanks for this recipe.
A Virtual Vegan says
I’m so pleased you enjoyed them Linda. Thanks so much for stopping by to leave a comment. It’s much appreciated!
Erato says
Regarding the flipping thing – a chef friend of mine taught me to practice the move with a piece of dry toast first. I got to where I could flip three fried eggs! (although I don’t eat them any more)
A Virtual Vegan says
That’s a good idea. It would be pretty hard to get toast stuck to the ceiling (like my mum once did with her pancakes!!) Ha ha!
Colleen says
These are fabulous! My husband couldn’t tell they weren’t traditional egg pancakes. I did add a little carbonated water to the batter the same as I do for vegan Yorkshire puddings. The pancakes were delicious and very “tossable” too! Thanks for sharing the recipe.
A Virtual Vegan says
I’m so pleased you both enjoyed them Colleen and thanks so much for stopping by to leave feedback. It’s much appreciated!
Anna says
Thank you so much for creating and sharing this recipe! Your version of pancakes is also here in Germany the more common one and I’ve been looking for a delicious vegan recipe for ages.
Those pancakes were really delicious and they taste very similar to the original that I know.
Thanks!
Have a nice day! :)
Jorsan says
What purpose does the aquafaba serve? I’ve made pancakes for years (though non-vegan, sorry) and never used such an ingredient.
A Virtual Vegan says
Aquafaba works as the egg replacement. It is a common ingredient in vegan recipes that would usually use eggs. It works brilliantly in this recipe!
Ellen says
Just made these. It tastes absolutely fantastic. Being from South Africa I was looking for a South African (English – yours is similar to ours) recipe and not the thick American pancakes and crepes. Been testing out recipes for more than a week now.
I am so happy to have found your website. Here in SA we eat it with sugar and cinnamon, oftentimes adding a tespoon full of black coffee. The lemon is also nice.
Thank you so much, your recipe easily deserves 5 stars.
Ellen Pike
Bloemfontein
South Africa
A Virtual Vegan says
Thank you Ellen. I’m so glad you enjoyed them. Sugar and cinnamon sounds lovely. I’ll try that next time I make them!