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Vegan American-Style Pancakes

by Holly Jade from The Little Book of Vegan Bakes

Light, fluffy, and perfect for stacking, these plant-based, American-style pancakes will make a great vegan alternative this Pancake Day.

From the book


Although both are called pancakes, the American and English versions are really quite different. American pancakes are small and fluffy, perfect for stacking into a pancake tower and drizzling with maple syrup, whereas English pancakes are larger and thinner, more similar to French crêpes. Stack these American-style pancakes and get creative with your toppings – the perfect treat for brunch.

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250g (2 cups) plain flour
1½ tbsp baking powder
2 tbsp caster sugar
pinch of salt
300ml (1¼ cups) dairy-free milk
3 tbsp sunflower oil, plus extra for frying
Serving suggestions:
dairy-free cream, butter or ice cream
maple syrup
lemon juice
caramel sauce


In a bowl, mix together the flour, baking powder, caster sugar and salt using a hand whisk. Pour in the milk and oil and combine until smooth. Set aside for 5 minutes.

Heat ½ tablespoon of oil in a non-stick frying pan over a medium–high heat. When hot, spoon about 2 tablespoons of batter into the pan. Allow the edges of the pancake to turn golden, then flip. It will take around 40 seconds on each side. Once both sides are golden in colour, set aside somewhere warm while you cook the remaining pancakes. Serve with some dairy-free cream, butter or ice cream, maple syrup, or whatever toppings you prefer.

They’re best eaten hot!

Holly’s tip: You may need to add more oil to the frying pan as you go.

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From the book: The Little Book of Vegan Bakes

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