Weekend Vegan Pancakes
Thick, tender, quietly tangy pancakes leavened with soured plant milk. Ten minutes of mixing, and the stack disappears faster than that.
By Vegan Cook — published 29 July 2026
Ingredients
Serves 3.
- 300 mloat milk
- 1 tbspapple cider vinegar or lemon juice
- 250 gplain flour
- 2 tbspsugar
- 2 tspbaking powder
- 1/2 tspbicarbonate of soda
- 1/2 tspsalt
- 3 tbspmelted vegan butter or neutral oil
- to servemaple syrup, berries
Cookware
- Two mixing bowls
- Whisk
- Non-stick frying pan or flat griddle
- Spatula
Method
Read each step end-to-end before starting.
- 01
Sour the milk
Stir the vinegar into the oat milk and leave 5 minutes until it thickens and curdles slightly. This is what makes them tender.
- 02
Mix, barely
Whisk the dry ingredients. Pour in the soured milk and melted butter and fold just until no dry flour remains — lumps are correct. Rest 5 minutes.
- 03
Cook
Cook over medium-low in a lightly greased pan, a heaped spoon at a time. Flip when the surface bubbles and the edges look matte, about 2 minutes, then 1 minute more.
- 04
Stack
Keep the stack in a warm oven while you finish the batch. Serve with maple syrup and berries.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.
Swap note
Wheat flour contains gluten — a 1:1 gluten-free blend works with no other changes. Use oat or rice milk to keep it soy-free and nut-free.