Fluffy and Crèpe-Like Vegan Pancakes

I woke up this morning with a craving for pancakes. It’s been about a decade since I last indulged in this breakfast delight, so today was the perfect day to whip up a batch. These are a mix between fluffy American style and thin crêpes—the best of both worlds.

Makes about 8 small pancakes (or 4 large ones).

The Ingredients

• 1.5 cups flour (about 180g, spooned and leveled)
• 1 tbsp sugar (about 12g)
• 2 tbsp baking powder (about 24g; start with 1.5 tbsp / ~18g if yours tastes “strong”)
• A pinch of salt
• 1.5 cups plant-based milk (about 360ml; oat or soy works best)
• 2 tbsp oil (about 27g)
• Optional: 1 tsp vanilla extract, or a little lemon zest

The Process

1. Mix the dry ingredients in one bowl.
2. Add the milk and oil, whisking until just combined (a few lumps are fine).
3. Let the batter sit for 5–10 minutes. This hydrates the flour and makes the texture more consistent.
4. Adjust thickness: the batter should ribbon off the whisk slowly. If it’s too thick, add a splash of milk. If it’s too thin, add a spoon of flour.
5. Heat a non-stick pan over medium heat with a tiny bit of oil. The pan is ready when a drop of water sizzles and evaporates quickly.
6. Pour about 1/4 cup batter per pancake (less if you want them more crêpe-like).
7. Cook until bubbles form and the edges look set, ~2–3 minutes. Flip and cook another ~1–2 minutes.
8. If pancakes brown too fast, turn the heat down. If they’re pale and slow, turn it up slightly.

Serve with maple syrup, fresh berries, or just lemon and sugar.

Notes:

• Oat milk tends to be a bit sweeter; soy milk tends to brown faster. Both work.
• If the pancakes taste bitter/metallic, reduce baking powder (brands vary a lot).
• For more crêpe-like pancakes, rest the batter 15 minutes and thin it with 2–4 tbsp extra milk.