World's Best Vegan Pancakes Recipe

I stumbled upon this recipe when I ran out of eggs but my kids were craving pancakes, and I have to say, these vegan pancakes are absolutely delicious! I didn't have self-rising flour on hand, so I substituted with all-purpose flour and added 2 tsp of baking soda, 1 1/2 tsp of baking powder, and 1 tsp of salt. I used vanilla soy milk in place of regular milk, and although the batter was quite thick initially, I added an extra cup of soy milk to achieve the right consistency. The result was fluffy, perfect pancakes that my kids loved. I never would have thought to use my custard mix, but it worked wonderfully in this recipe. Thank you for this eggless pancake recipe - it truly made my kids happy!

Here is the rewritten review: I am delighted to share that the Bird's Custard powder available in this region of Asia is completely vegan. If you're looking to substitute vegan custard powder, simply combine 1 tablespoon of cornstarch and 1 teaspoon of chickpea flour for that lovely yellow hue. Check out my revamped recipe for The World's Best Vegan Pancakes II: - 1 cup of flour - 1 tablespoon of vegan sugar - 1/2 teaspoon of baking powder - 1/2 teaspoon of baking soda - 1 tablespoon of cornstarch - 1 tablespoon of chickpea flour (for color) - 1 cup of non-GMO soy milk at room temperature - 2 tablespoons of oil This review was originally posted on December 1st, 2010.

The pancakes turned out delicious once we adjusted the proportions. Initially, using 2 cups of milk created a batter more suited for biscuits or bread. To achieve the right consistency for pancakes, we ended up adding an additional 2 cups of milk. We opted for vanilla pudding mix and almond milk, resulting in an outstanding final product. It's worth noting that this recipe yielded around 20 pancakes, making it closer to 10-12 servings.

Fantastic! I decided to make a smaller batch by halving the recipe, but I discovered that I needed to add extra soy milk, just like other reviewers had mentioned. Since I didn't have self-rising flour on hand, I substituted with unbleached all-purpose flour and a mixture of 3/4 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt, as suggested by another reviewer. The texture turned out a bit tough, but I believe that adding a touch more soy milk to thin the batter would have made a difference. To amp up the flavor, I also threw in some dried cranberries and carob chips into a few of the cookies.

These were fantastic! I opted for vanilla soy milk, all-purpose flour, baking soda, baking powder, salt, and Doctor Oetker Pudding Mix. I added a bit more milk than recommended and topped them with fresh fruits before drizzling them with maple syrup. They were incredibly delicious!

These pancakes are absolutely delicious! I couldn't even distinguish them from traditional pancakes. I substituted cornstarch and vanilla for custard powder, and the result was fantastic. The recipe is simple to follow, and the pancakes are incredibly tasty. I'll definitely be making them on a regular basis.

I had a friend visiting from out of town for breakfast, and he follows a vegan diet. I was unsure of what to serve, but then I came across Timothy's modified pancake recipe posted on 3/22/08. I followed the instructions precisely, although I had to use vanilla pudding mix (ensured it contained no milk) instead of custard powder. The pancakes turned out to be absolutely amazing! Everyone enjoyed them. THANK YOU so much!

Excellent! I made a few modifications by adding 1 tablespoon of vanilla and a dash of cinnamon. Since I didn't have any custard powder, I used vanilla pudding mix instead. I scaled down the recipe, but ended up using 2 cups of soy milk and around 1/4 cup of water. The end result was fantastic!

My daughter absolutely loved these pancakes! We usually follow the MyHOP recipe on this website, but this time we used Almond milk and had to add a touch more water to get the batter to the right consistency. The pancakes turned out incredibly fluffy and delicious.

We finally found a pancake recipe that works for us! Even though we're not vegan, we needed an egg-free option and have struggled through many disappointing pancakes in the past. The first time I made these using the self-rising flour recipe from this site, they turned out a bit too salty and not great. I wanted to give them another chance before leaving a review, so I tried again this morning with a little extra milk to thin out the batter. They turned out fantastic this time! The addition of custard powder, I used Dr. Oetker's vanilla pudding, was genius and elevated these pancakes even above regular ones. Thank you for this amazing recipe!

This is now my top vegan pancake recipe! These pancakes are so airy, soft, and bursting with flavor. We love mixing in fresh blueberries for an extra delicious twist.

My daughter, who is vegan, absolutely adored these dishes. Even the rest of my family, who are all picky eaters, enjoyed them. We followed the recipe exactly as written and the results were fantastic.

The recipe lacked sufficient liquid, causing the batter to resemble dough rather than a proper consistency. While the pancakes looked appealing, the texture inside was overly gooey, affecting the overall taste.

This vegan pancake recipe is truly the best I have ever tried! The addition of custard powder really sets it apart. The pancakes turned out incredibly fluffy and delicious, making them so satisfyingly good!

I prepared these and they turned out amazing! :D

I used to crave pancakes so much after going vegan, but couldn't find a good recipe no matter how many I tried. Just when I was about to give up, I stumbled upon this one that uses custard powder. I was intrigued and gave it a shot. And let me tell you, these are the most delicious pancakes I've ever had, vegan or not! Huge thanks for this recipe - I'm thrilled to have pancakes in my life again! :)

The recipe needs twice the amount of liquid to achieve a proper "batter" consistency. The resulting pancakes do resemble traditional ones, but they turn out quite tough. I am uncertain about the purpose of using custard powder in the recipe.

I substituted 1/2 cup of soymilk powder mixed with water (approximately 1.5 cups) for a half portion of the recipe. Additionally, I opted for instant vanilla pudding powder instead of custard powder.

I'm giving this recipe a 4-star rating because I made some tweaks to it. I had 8 children over this morning and they absolutely loved these pancakes – they disappeared quickly! While we are not vegan, I needed a fast pancake recipe using self-rising flour, which I happened to have on hand. I used pudding mix instead of the suggested ingredient, and doubled the milk, though I could have added even more as the pancakes turned out extremely fluffy. They were delicious, and I will definitely be making them again for breakfast. The kids loved them too – 16 thumbs up for more!