Traditional Vegan Pancakes - Vegan Crêpes

A thin vegan pancake (also known as crêpes_ is shown, folded, on a vintage tea plate. The plate has a turquoise line running around the edge and gold leaf prints within that circle. There is a stainless steel fork on the plate next to the pancake and another plate with pancakes on it can just be glimpsed in the background.

Traditional Vegan Pancakes - Vegan Crêpes

Pan-fried, thin, golden traditional vegan pancakes (or dairy-free crêpes) made with simple pantry ingredients. Light, tender, and easy to flip, they’re perfect rolled, folded, or stacked with sweet or savoury fillings. Ideal for Pancake Day or a quick plant-based breakfast any time of year.

Course Breakfast, Brunch, Dessert

Cuisine English

Diet Vegan

Keyword dairy-free crêpes, Tradtional vegan pancakes

Prep Time 5

Cook Time 15

Servings

Calories 134kcal

Author Chris Mosler | Thinly Spread

Ingredients

200 g plain all purpose flour
500 ml plant-based milk + more to thin if necessary
1 tbsp neutral oil + more for frying

UK Measurements - US Measurements

Instructions

Whisk together all the ingredients to make a creamy batter (add the liquid slowly to avoid lumps)
Optional - Leave to rest for 30 minutes (see notes)
Add extra milk to thin if necessary
Heat a little oil in a frying pan over a medium heat.
Pour in enough batter to thinly coat the bottom of the pan. Swirl it around as you add it to spread it as thinly as you can.
Cook until the top begins to set and small holes appear.
Flip and cook the other side.
Serve immediately with your choice of toppings.

Notes

Nutrition information is calculated using 1 tbsp oil in the batter and does not include additional oil used for frying.
Rest the batter: For the best texture, let the batter rest for 20–30 minutes before cooking. This relaxes the gluten and helps create tender, flexible pancakes.
Pan temperature: Make sure your pan is properly hot before adding batter. The first pancake is often a tester — adjust the heat as needed.
Consistency check: The batter should be thin enough to swirl easily around the pan. If it’s too thick, add a splash of dairy-free milk.
Storage: Store cooked pancakes in the fridge for up to 2 days with baking parchment between each. Freeze for up to 3 months.
Serving ideas: Perfect with lemon and sugar, fruit compote, dairy-free yoghurt, chocolate spread, or savoury fillings like mushrooms or scrambled tofu.

Nutrition