Good vegan pancakes aren’t a compromise — they’re just pancakes. The trick is a thick batter, a gentle hand, and skipping the puddle of oil most recipes lean on. We cook ours on a barely-greased pan, the same way we do brunch at the café: real ingredients, light on the seed oils.
What you’ll need
- 200g plain flour
- 2 tbsp sugar
- 1 tbsp baking powder
- A pinch of salt
- 250ml plant milk (oat or soy work best)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp vanilla
- A little vegan butter or a light brush of oil for the pan
Method
- Make a quick buttermilk: stir the vinegar into the plant milk and leave it for 5 minutes to thicken and curdle slightly.
- Whisk the dry ingredients — flour, sugar, baking powder, salt — in a bowl.
- Combine: pour the milk mixture and vanilla into the dry and fold gently. Stop while it’s still a little lumpy. Overmixing is the enemy of fluffy.
- Rest the batter for 10 minutes. This is where the lift comes from — don’t skip it.
- Cook low and slow: medium-low heat, a pan wiped (not flooded) with vegan butter. Ladle on the batter, wait for bubbles to form and the edges to set, then flip once.
- Keep them warm in a low oven while you finish the batch.
Our tips
- Thick batter = tall pancakes. If it pours like cream, add a spoon more flour.
- One flip only. Pressing them down with the spatula squashes all that air back out.
- Top it like brunch: fresh fruit, a spoon of nut butter, a drizzle of maple. That’s the twist.
Don’t feel like cooking? Our vegan brunch is on the menu every day in Budapest, Bucharest and Belgrade — made fresh on-site, and easy on the seed oils. Walk-ins only.
