World's Best Vegan Pancakes

World's Best Vegan Pancakes

32 Reviews 3 Pics
  • Prep

    2 m
  • Cook

    20 m
  • Ready In

    22 m
Timothy Tang
Recipe by  Timothy Tang

“This vegan pancake recipe is the best of the vegan lot. The secret that these pancakes are not soggy like the other vegans ones is that it uses custard powder. This ensures the pancakes are cakelike and taste and look exactly like non-vegan pancakes. Mix fruit into the batter if you like. Serve hot with syrup or jam.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps.
  2. Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.

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Reviews (32)

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These are really good and you can't tell they are vegan! I was out of eggs and my kids really wanted pancakes, so that is how I ran accross this recipe. I did not have self-rising flour so I used all purpose and added 2 tsp baking soda, 1 1/2 tsp baking powder, and 1 tsp salt. I used vanilla soy milk. The batter was really thick so I added another cup of soy milk. It made a really nice fluffy pancake. I could have probably added another cup of soy milk to thin it out a bit. I never would have thought of using my custard mix for this but it is really good. thanks for the 'eggless' pancake. You made my kids happy!

Timothy Tang

Timothy Tang

The Bird's Custard powder that I use in this part of Asia is totally vegan. You can replace vegan custard powder by using 1 tbsp cornstarch and 1 tsp chickpea flour for the yellow color. Check out my updated recipe, The World's Best Vegan Pancakes II. * 1 cup of flour * 1 tbsp. of vegan sugar * 1/2 tsp. of baking powder * 1/2 tsp. of baking soda * 1 tbsp. of cornstarch * 1 tbsp. of chickpea flour(for color) * 1 cup of non-GMO soy milk at room temperature * 2 tbsp. of oil -written on Dec 1st 2010



When you add more milk (about 1/2 cup at least), these really are the BEST vegan pancakes we've made! No custard powder to be found here so we subbed the equal amount of vanilla pudding mix.

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Amount Per Serving (4 total)

  • Calories
  • 528 cal
  • 26%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 105.5 g
  • 34%
  • Protein
  • 16.3 g
  • 33%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1649 mg
  • 66%

Based on a 2,000 calorie diet



previous recipe:

World's Best Scones! From Scotland to the Savoy to the U.S.


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Pancakes II