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    Home » Breakfast

    Traditional Vegan Scotch Pancakes (Quick And Easy Recipe)

    Published: Feb 3, 2021 · Modified: Apr 27, 2022 by Jacq · This post may contain affiliate links ·10 Comments

    Jump to Recipe Print Recipe

    Prepare this recipe for traditional vegan Scotch pancakes to easily and quickly whip up an amazing stack of soft, fluffy and light pancakes that are incredibly delicious.

    Ingredients are just your everyday staple food stuff so chances are you have everything to hand to create a pile of yummy vegan pancakes especially for Pancake Day or Shrove Tuesday.

    My family love these pancakes for breakfast, brunch, light lunch, supper, or as a dessert with a cheeky scoop of vegan ice-cream!

    Looking for a vegan chocolate chip pancake recipe?

    Do pop over to our chocolate pancake post, they are super delish!

    vegan fluffy traditional pancakes

    The Secret To Amazing Fluffy Vegan Pancakes

    Amazingly these vegan pancakes taste just like ordinary traditional pancakes.

    The secret to fluffy vegan pancakes is whisking to a smooth batter before allowing the batter to rest in the fridge for at least 20 minutes before cooking.

    Its so easy and only takes 5 minutes to whip up the batter. Save even more time by preparing the batter the night before.

    Origin of pancakes

    Pancakes are truly a traditional food with a long history.

    Pancakes were popular during medieval times with one of the first pancake recipes dating to a recipe book from 1439.

    However there is evidence of pancakes going further back to the Neolithic era 5,300 years ago. Otzi the Iceman was unburied from the Italian alps in 1991. Researchers found remains of food within Otzi's stomach that suggested he had eaten something akin to a cooked pancake.

    Pancake Day/Shrove Tuesday

    Shrove Tuesday, is a Christian day for feasting that occurs before the beginning of the 40 days of Lent that leads up to Easter. Lent is a time for giving things up and fasting. Preparing pancakes on Shrove Tuesday ensured that eggs and fats were not wasted during the fasting of Lent.

    Pancake day is said to have originated in 1445 when an English woman was preparing pancakes and forget about attending church until she heard the bells ringing. Scurrying to get to church in time but concerned about her pancakes over cooking, she grabbed the pan and flipped the pancake all the way to church!

    This story may have inspired an old English custom of having a pancake race on Shrove Tuesday. With the most popular the Olney woman pancake race still going strong today! Although the 2021 race was cancelled due to the current pandemic.

    vegan traditional Scotch pancakes served with dandelion honey in a jar with small wooden spoon, lemon slices and grapes to side.
    Vegan traditional Scotch pancakes served with my daughters homemade Dandelion honey (prepared with dandelions, lemon, sugar and water. We have plenty of dandelions and always leave a patch for the wildlife!)

    Traditional Vegan Scotch Pancakes Recipe Notes

    How do I store leftover pancakes?

    Leftover pancakes can be stored in the fridge, covered, for up to 4 days. A piece of parchment placed between each pancake can be used to prevent sticking, but is not essential.

    Or freeze cooked pancakes for up to 4 months. Wrap up well with food-grade wrap, and place a piece of parchment between each pancake to prevent freezing together. This will also make it easier to remove one or two pancakes at a time.

    Can I prepare pancake batter in advance?

    Yes. This batter can be prepared the night before or even a day or two in advance. Place in the fridge, covered, and whisk well before use. Add a tablepsoon of plant milk to loosen the batter slightly if necessary.

    Prepping the batter is a great idea as then pancakes are ready quicker and one or two can be cooked whenever anyone takes a pancake notion!

    What can I serve with pancakes?

    In Scotland Scotch pancakes are traditionally served cold with butter and jam. Pancakes are delicious at room temperature or even chilled from the fridge. Although pancakes are equally as tasty hot from the pan.

    For breakfast serve with:

    • fresh or frozen berries
    • berry coulis/sauce
    • fruit jam/jelly
    • sugar-free quick blueberry chia jam
    • any fresh fruit
    • dried fruit
    • stewed fruit
    • nuts or seeds
    • trail mix
    • granola
    • vegan yogurt
    • vegan soft cheese and avocado slices, sprinkle of sunflower seeds
    • peanut/almond/cashew butter
    • seed butter such as sunflower/pumpkin
    • apple sauce
    • marmite
    • dash of cinnamon, mixed spice/pumpkin spice, nutmeg, allspice, ginger
    • glass of chilled oat milk

    For lunch/brunch/light dinner:

    (Half the amount of sugar contained with the pancake recipe)

    • veggie sausages/vegan bacon
    • baked beans
    • scrambled chickpeas
    • roast tomatoes/mushrooms/asparagus
    • mixed roast or steamed veggies
    • fresh salad leaves/spinach
    • mixed salad
    • vegan soft cheese
    • salsa
    • guacamole
    • avocado slices
    • hummus
    • vegan refried beans (quick and easy no-oil/fat recipe)
    • chopped fresh herbs

    For dessert/pudding:

    Invent your own favourite combos!

    • vegan ice-cream
    • vegan whipped cream
    • vegan single pouring cream
    • peanut butter
    • fruit jam/jelly
    • apple sauce
    • vegan chocolate spread
    • vegan chocolate pudding (whipped silken tofu)
    • chocolate custard pudding (or prepare the custard pudding thinner to achieve a pouring sauce)
    • grated/shaved vegan chocolate
    • vegan chocolate drops/buttons
    • drizzle of golden syrup/date syrup/agave/rice syrup
    • fresh berries
    • pineapple/melon chunks/mango/banana pieces/ grapes, any fruit
    • stewed fruit
    • lemon wedges
    • flaked almonds, chopped nuts
    • coconut shreds/pieces or a sprinkle of desiccated coconut
    • mincemeat for Christmas themed pancakes (sweet variety that is found in jars around the festive period)
    • sprinkle of spices such as cinnamon, mixed spice. pumpkin spice, nutmeg, ginger

    Can I add any extra flavours to these Traditional Scotch pancakes?

    Yes.

    A few suggestions:

    • Add a handful of vegan chocolate drops/buttons to the pancake mix. Or sprinkle the drops over the pancake immediately after the first flip.
    • Add some fine diced apple pieces.
    • fresh blueberries or raspberries, either mixed through batter or popped on each pancake, after the first flip
    • lemon or orange essence instead of vanilla
    • mix through some grated lemon/orange/grapefruit/lime zest
    • sprinkle some cinnamon, mixed spice, pumpkin spice, ginger, allspice, nutmeg through the mix for delicious autumn/fall and festive flavours.
    • For birthday pancakes sprinkle some vegan cake sprinkles or hundreds and thousands over each pancake as its flipped.

    More Delicious Vegan Desserts To Discover:

    Old School Chocolate Sponge pudding (serve with hot custard or chilled cream. Yum!)

    Old School Jam And Coconut Sponge Traybake

    Traditional Scottish Smiddy Dumpling (similar to a Scottish clootie dumpling but less fussy as this dumpling fruit cake is baked and not steamed!

    Crunchy Cornflake, Coconut And Chocolate Traybake

    All-Bran Cinnamon Loaf Cake

    vegan traditional Scotch pancakes

    Vegan Traditional Scotch Pancakes

    Print Recipe
    Create an impressive but quick and easy stack of nine large fluffy, soft, delicious pancakes.
    Perfect to celebrate Pancake Day or Shrove Tuesday, or simply for an extra special breakfast, brunch, or snack.
    Course Breakfast, Dessert, Snack, Supper
    Cuisine British, Scottish
    Prep Time 5 mins
    Cook Time 20 mins
    batter resting time 20 mins
    Total Time 45 mins
    Servings 9
    Calories 128
    Author Jacq

    Equipment

    • non-stick frying pan/skillet/pancake maker/non-stick hotplate

    Ingredients

    • 230 grams self-raising flour sieved, or plain/all-purpose flour with an extra teaspoon of baking powder
    • 2 tablespoon granulated sugar or caster sugar/your usual sweetener.
    • 375 millilitres plant milk such as oat or soya
    • 2 teaspoon baking powder
    • 1 tablespoon white distilled vinegar
    • 2 teaspoon vanilla extract

    To cook

    • vegetable oil optional. If using a pancake maker/non-stick hotplate oil is likely not necessary.
    Metric - US Customary

    Instructions

    • Place all dry ingredients into a mixing bowl and stir.
    • Add wet ingredients and whisk well.
      If your batter is too thick add an extra 1-2 tablespoon of plant milk.
      Although this recipe does create a thick batter so don't make your batter too runny.
    • Leave in the fridge for at least 20 minutes.
    • Heat your non-stick frying pan over a medium heat.
      Use oil if necessary.
      If using a pancake maker set the hotplate to a medium-high temperature.
    • Pour 60ml (¼ cup) of batter per pancake.
      Flip the pancakes when lots of bubbles have appeared over the surface.
      vegan traditional Scotch pancakes
    • Cook on the other side for a minute or two until golden.
      vegan traditional Scotch pancakes
    • Depending on your pan a little more oil may be necessary to prevent sticking.
    • If you want to keep pancakes warm lay each cooked pancake between parchment paper and keep warm on a low temperature in the oven.
      Or cool to enjoy at room temperature.

    Notes

     

    •  Nutritional information is for guidance only and is not a strict analysis as ingredients vary.
    • Vegetable oil has not been included within the analysis.
    • Leftover pancakes can be kept in the fridge for up to 4-5 days. Cover with food-grade wrap.
    • Or freeze the pancakes for up to 4 months. Wrap well to avoid freezer crystals. And its recommended to add a small piece of kitchen parchment between each pancake, as it will prevent freezing together and removal of single pancakes will be much simpler.
    • Pancake batter can be kept in the fridge for up to 3 days. Mix well before use, and add a tablespoon of plant milk if mix really thick.
    • Serve your pancakes with fresh or frozen berries, grapes, bananas, pineapple chunks, orange segments, kiwi slices, etc.
    • A scoop of plain or vanilla vegan yogurt is a tasty addition. 

    Nutrition

    Calories: 128kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 115mg | Potassium: 48mg | Fiber: 1g | Sugar: 6g | Vitamin A: 87IU | Calcium: 117mg | Iron: 1mg

    More Vegan Breakfast Recipes

    • Mini Vegan Quiche Cups
    • Tasty Teatime Malt Loaf
    • Creamed Mushrooms On Toast [Vintage recipe]
    • Vegan Ploughman's Lunch [Sandwich or Platter]

    Reader Interactions

    Comments

    1. Biana

      May 19, 2021 at 2:49 am

      5 stars
      Yum! These look like perfect pancakes for brunch!

      Reply
      • Jacq

        May 19, 2021 at 9:02 am

        I agree! These pancakes are ideal for brunch especially with a tasty fruit salad and plant-based yogurt 🙂

        Reply
    2. Fiona Maclean

      May 18, 2021 at 9:35 am

      5 stars
      These look amazing. I'm a huge pancake fan so I will definitely be trying them. I thought you'd end up with some kind of egg substitute, but it looks like that's unecessary!

      Reply
      • Jacq

        May 18, 2021 at 1:13 pm

        Thanks! I know most people think that special egg replacers are needed for vegan pancakes and cakes. But surprisingly everyday ingredients can do the job just as well. Hope you enjoy the pancakes 🙂

        Reply
    3. Lillie

      May 17, 2021 at 8:39 pm

      5 stars
      The timing of this recipe is perfect because I was craving breakfast for dinner!

      Reply
      • Jacq

        May 18, 2021 at 1:14 pm

        I love having breakfast for dinner! Especially after a busy day 🙂

        Reply
    4. Carrie

      March 04, 2021 at 5:27 pm

      5 stars
      Not being a vegan but thought i would give these a try....absolutely delicious....very light in texture....we demolished them all! Everyone.... should try these!

      Reply
      • Jacq

        March 05, 2021 at 8:38 am

        Thanks so much! Glad you all enjoyed them!

        Reply
    5. Kevin Foodie

      February 10, 2021 at 8:16 am

      5 stars
      Always good to see vegan recipes. It's interesting that you used distilled vinegar in the recipe. Is it because of the type of baking powder used? The 🥞look great. Will be interested to know how they 😋

      Reply
      • Jacq

        February 10, 2021 at 10:01 pm

        Yes the distilled vinegar interacts with the baking powder and helps the pancakes rise! But there is no vinegar after taste. Just yummy pancakes!

        Reply

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