These Vegan Traditional Scotch Pancakes, similar to American pancakes, are quick and easy to mix up and a tasty stack of soft, fluffy, thick, and light pancakes can be prepared fuss-free and with just everyday pantry staples so chances are you have everything to hand to create a pile of delicious pancakes especially for Pancake Day or Shrove Tuesday.
Add the wet ingredients and whisk well with a balloon whisk- at least a few minutes.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. A thick batter creates thicker pancakes.
Leave in the refrigerator for at least 20 minutes - can leave overnight until breakfast but do whisk again before use.
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 - we usually heat to high setting then switch it down a notch or two if the pancakes brown too quickly.
Pour 60ml (¼ cup) of batter per pancake. Flip the pancakes when lots of bubbles have appeared over the surface.
Cook on the other side for a minute or two until golden and risen.
Depending on your pan a little more oil may be necessary to prevent sticking.
If you want to keep the pancakes warm lay each cooked pancake between parchment paper and keep in a warm oven while the rest of the pancakes are cooked.Or cool to enjoy at room temperature - spread with vegan butter they are very tasty.
Notes
Please note that the provided nutritional information is intended for guidance only and may not be entirely accurate, as ingredient types and quantities can vary. Additionally, the calculation does not include vegetable oil.
Leftover pancakes can be safely stored in the refrigerator for up to 4-5 days. Ensure they are covered with food-safe wrap to maintain freshness. For longer storage, pancakes can be frozen for up to 2-3 months. We recommend placing a small piece of kitchen parchment between each pancake before freezing. This prevents them from sticking together, making it easier to separate and thaw individual pancakes as needed.
If you have leftover pancake batter, it can be refrigerated for up to 3 days. Before using, stir the batter well. If it appears overly thick, add a tablespoon of plant milk to adjust the consistency.
When serving your pancakes, pair them with a variety of fresh or frozen fruits such as berries, grapes, bananas, pineapple chunks, orange segments, or kiwi slices. Adding a scoop of plain or vanilla vegan yogurt can also be a delicious complement to your pancakes
Alternatively, pancakes can be enjoyed spread with vegan butter or margarine, or perhaps with peanut butter or fruit jam.
For more useful information, including pancake variations and add-ins, have a look at our recipe notes and FAQ section above this recipe.