recipe
Vegan Classic Pancakes
Lighter, more delicate alternative to thick stack pancakes. Made with cake flour for tender mouthfeel.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 1 cup Cake flour
- 1 tbsp Sugar
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 cup Plant milk
- 2 tbsp Neutral oil
- 1 tsp Vanilla
Method
- Whisk dry ingredients in a bowl.
- Whisk wet ingredients in another bowl.
- Combine, stirring just until smooth.
- Cook 2-3 minutes per side on a medium-low non-stick pan.
- Stack and serve with maple syrup.
Notes + tips
- Cake flour is the secret to this style of pancake — tender, not dense.
- Cook on medium-low; cake-flour pancakes burn easier than all-purpose.
- Top with fresh fruit and maple syrup; powdered sugar dusting works for breakfast-as-dessert.
- Doesn’t freeze as well as standard pancakes — best eaten fresh.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.