How to make vegan pancakes

Traditional egg-based pancakes are a no-no for vegans – but never fear, Tim Shieff is here, with a flippin’ brilliant recipe, suitable for everyone. Tim makes his with fresh blueberries, but you can use whichever fresh fruit you’ve got.

Our Strawberry buckwheat pancakes are naturally vegan and totally delicious – they easily rival regular pancakes; are perfect for sharing with all your family and friends, stacked with your favourite toppings. And, that’s not all, using buckwheat and rice flour means these vegan pancakes are naturally gluten-free – another win!

As these ingredients are different to those in regular pancakes, it’s always handy to have some pointers. Check out our tips and answers to some FAQs on how to make the perfect vegan pancakes below. And for supporting information on following a vegan diet, see our guidance here.

Or if it’s a dairy-free pancake recipe you’re after, simply swap the dairy milk for your favourite plant-based alternative in any of our fantastic pancake recipes

5 TIPS FOR PERFECT VEGAN PANCAKES

Whisk or blend your batter until lovely and smooth.

Keep a decent gap around your pancake batter when you spoon it into the pan. This means they won’t run into each other, and will stay nice and round.

When frying your pancakes, wait for bubbles to form on the surface before flipping. This means the heat has spread through the middle of your batter.

We use a fish slice to flip our pancakes to make sure they don’t split or tear when we flip them.

Keep your pancakes warm while you make more by keeping them in the oven (or air fryer!) on a very low heat until you’re ready to tuck in.

Feeling inspired? Watch Jamie cook up pancakes 4 ways here – it’s a waffle-toastie-sandwich-crêpe-pancake mash-up! And check out some of our favourite flavour combos for topping your pancakes on Pancake Day