Savoury Vegan Pancakes

Just in time for Pancake Day, or whenever you’re craving something quick and delicious, these savoury vegan pancakes are here to save the day. Made with just 8 simple ingredients, they’re fluffy, golden, and packed with flavour—perfect for piling on your favourite toppings.

I love mine with creamy smashed avocado, a spoonful of zesty tomato salsa, and a drizzle of spicy chilli oil—a combination that’s creamy, tangy, and just the right amount of spicy. You can also try other optional toppings like roasted tomatoes and mushrooms, baked beans, or hummus—anything you like.

I love how these pancakes celebrate simplicity and flavour. They’re proof that vegan cooking can be easy, fun, and totally delicious—even the kids will enjoy them!

Makes: 12 pancakes | Prep time: 10 minutes | Cook time: 20 minutes

Kitchen Equipment Needed:

• Mixing bowl
  
• Jug (for measuring liquids)
  
• Whisk
  
• Cast iron frying pan (or non-stick pan
• Cole and Mason Bromley Mill in Olive Wood & Stainless Steel (for grinding salt and pepper)

Ingredients:

• 1 ½ cups (180g) self-raising flour (or gluten-free self-raising flour)
  
• 1 ¼ cups (300ml) unsweetened plant milk (soya or oat works best) + more if needed
  
• 2 tbsp neutral oil (I use sunflower oil) + extra for frying
  
• 1½  tbsp baking powder
  
• 1 tbsp white vinegar
  
• ½ tsp garlic powder
  
• ½ tsp salt 
  
• ½ tsp black pepper 
  
• Optional add-ins: ½ cup chopped spring onions, ¼ cup fresh coriander (or other herbs)

Instructions:

1. In a large mixing bowl, whisk together the self-raising flour, baking powder, garlic powder, salt, and black pepper.
   
2. In a jug, mix the plant milk, oil, and white vinegar. Let it sit for 1-2 minutes to slightly curdle (this helps with fluffiness).
   
3. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined—don’t over mix! Fold in the chopped spring onions and fresh coriander (or any other add-ins) at this stage if you’re using them.
   
4. Heat a cast iron pan (or non-stick pan) over medium heat. Add a little oil to coat the pan. Once the pan is hot (this is key!), pour about ¼ cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
   
5. Stack them up and serve warm with your favourite toppings—I love smashed avocado, tomato salsa, and a drizzle of chilli oil.

Tips:

• Make sure the pan is properly hot before adding the batter. If it’s not hot enough, the pancakes will be pale and won’t rise well.
• If the batter feels too thick, add a splash more plant milk to loosen it.