World's Best Vegan Pancakes Recipe -
World's Best Vegan Pancakes Recipe
  • READY IN 22 mins

World's Best Vegan Pancakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    2 mins
  • COOK

    20 mins

    22 mins


  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 More Reviews

Most Helpful Positive Review
Mar 15, 2006

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!

Most Helpful Critical Review
Mar 30, 2009

Doesn't custard powder contain egg?


38 Ratings

Aug 12, 2006

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.

Nov 30, 2010

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

Sep 11, 2007

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!

Jan 13, 2005

I forgot to add that the batter thickness is up to one to decide.

Feb 02, 2008

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!

Apr 24, 2007

make um runny or they will be too thick


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  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 105.5 g
  • 34%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 1649 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Timothy Tang
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