How to make vegan pancakes - strawberry buckwheat pancakes

Love pancakes and follow a plant-based diet? We’ve got the perfect vegan pancakes recipe for you.

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

  1. Whisk or blend your batter until lovely and smooth.
  2. 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.
  3. 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.Flaxseed forms a paste when it is mixed with water, and it’s this that gives body to your pancake mix. Make sure you allow the mix to thicken fully by leaving aside for a few minutes.
  4. We use a fish slice to flip our pancakes to make sure they don’t split or tear when we flip them.
  5. 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



FAQs

What is the vegan or plant-based alternative for eggs in pancakes?

Mashed banana, ground flaxseed, baking powder – or a combination of these – work really well in place of egg in pancakes. Our Strawberry buckwheat pancake recipe uses banana and baking powder.

Why are my vegan pancakes chewy and not fluffy?

Making your batter too thick or overmixing it are the main causes of chewiness. If your batter looks very thick, loosen it with a little plant-based milk or water. When mixing your batter, stop mixing once you’ve achieved a smooth consistency.

How long should you let pancake batter rest?

Pancake batter is ready to use straight away, however resting it will result in a lighter and fluffier pancake. If time allows, rest for 30 minutes, or overnight in the fridge. If resting overnight, try not to knock out any air bubbles that form when you come to cook your pancakes.

Can you use alternative milks for pancakes?

Yes, plant-based milks work really well in pancakes, particularly oat or almond, due to their naturally rounded flavour.