World’s Best Vegan Pancakes

Recipe By Timothy Tang
Rating
Published Jun 19th
Prep 2m Cook 20m Additional - Ready In 22m
Servings 4 servings Calories 527.8

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.

Recipe Ingredients

  • 4 cups self-rising flour
  • 1 tablespoon white sugar
  • 1 tablespoon custard powder
  • 2 cups soy milk

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 527.8
  • Carbohydrate 105.5 g
  • Fat 3.4 g
  • Fiber 4.1 g
  • Protein 16.3 g
  • Saturated Fat 0.4 g
  • Sodium 1649.5 mg
  • Sugar 8.2 g

Reviews

  1. Timothy Tang Dec 1, 2010 12:02 AM
    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 - Read more ...
  2. Kayjay Aug 3, 2009 08:39 PM
    Unlike the majority of other reviewers I was completely unimpressed with this recipe. I made a couple pancakes but the results were so blah that I tweaked the batter until it didn't resemble the original recipe in any way except for the custard powder - that is great! Thanks for that idea.
  3. D-Rock May 10, 2008 05:45 PM
    Very good though I added 1 tablespoon vanilla and some cinnamon and I couldn't find any custard powder so I settled for using vanilla pudding mix. I halfed the recipe but still had to use 2 cups of soy milk and about 1/4 cup water. Turned out great though
  4. Jennifer Steele Feb 2, 2008 06:25 PM
    Finally a pancake we can eat! We're not vegan but need egg-free recipes and I can't tell you how many awful pancakes we've suffered through before these. I made them the first time using the self-rising flour recipe on this site and they were really awful still -- way too salty. I didn't want to - Read more ...
  5. littlemama4fun Sep 12, 2007 04:33 AM
    Wow! I was so convinced by others reviews that I searched all shopping stores in my area including whole foods and natural markets and not one carried custard powder so I bought it online! I was not disappointed! We are vegetarians who don't eat eggs organic cruelty-free dairy sometimes but definitely no eggs so we - Read more ...
  6. huggamom Apr 24, 2007 06:30 PM
    make um runny or they will be too thick
  7. momnipotent Aug 12, 2006 02:02 PM
    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.
  8. Jen G Apr 10, 2006 06:24 PM
    These are fantastic!! (I added a bit more soya milk than the recipe said to make them thinner). They really are just like normal pancakes - the custard powder gives them a slightly sweet flavour.
  9. SHILLABILA Mar 15, 2006 04:09 PM
    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 - Read more ...
  10. Timothy Tang Jan 13, 2005 09:53 PM
    I forgot to add that the batter thickness is up to one to decide.
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