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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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!
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.
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.
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 have been missing pancakes, a old favorite is back! I did add more milk though, 1 cup more. I can't wait to make them again and add berries! Thank you so much for this amazing recipe!
I forgot to add that the batter thickness is up to one to decide.
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 write a review until I tried them again because it didn't seem fair. Made them again this morning w/self-rising flour and they were fantastic! I did have to use 1 1/2 c.(!) additional milk, but I guess I just like my batter much thinner. The custard powder is brilliant! (used Dr. Oetker's vanilla pudding as that's what was in the house) I think they're better than regular pancakes. Thank you!
make um runny or they will be too thick
* Percent Daily Values are based on a 2,000 calorie diet.
World's Best Vegan Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 30
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