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, so 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.