Pancakes don’t have to be sweet! That’s why these vegan savoury pancakes are such a breath of fresh air. If you’re looking for a ‘different’ type of pancake recipe for pancake day or any other occasion, look no further. These savoury pancakes need just 5 ingredients (plus toppings), are so easy and take just 45 minutes to make. And if you like sweet pancakes too, try these 3-ingredient vegan pancakes.
🌟 Why this recipe works
- Fluffy – just because they’re savoury vegan pancakes, it doesn’t mean they’re not fuffy! These are like vegan American pancakes, just done savoury instead of sweet.
- Sweet or savoury? This recipe is actually similar to our sweet fluffy vegan pancakes, just made with salt instead of sugar. So if you’re looking for a bit of both this pancake day, we’ve got you covered. We usually start with vegan savoury pancakes and finish with sweet pancakes (or even crepes) on Shrove Tuesday.
- Baking powder – it’s the baking powder that makes these pancakes rise, and what makes them so fluffy. So don’t miss it out or scrimp on it!
- So easy – we make these pancakes every year on pancake day, so don’t worry, we know that they work. We have really been making them for years, so as long as you follow the instructions exactly, they will come out perfectly!
- 5 ingredients – you don’t need lots of fancy ingredients to make a pancake. It’s essentially just a flat, round cake made from batter and dry fried until soft and fluffy.
- Not the usual – while pancakes are usually sweet, these vegan savoury pancakes are a little different! They pack a punch when served with creamy herby mushrooms.
📋 Ingredient Notes
- Baking Powder – not to be confused with baking soda, it must be baking powder. And you’ll need to use two whole tablespoons to get the right consistency.
- Plain Flour – it has to be plain (or plain all-purpose flour) as self raising already contains baking powder, and we worked out how much baking powder is needed without there already being some in the flour. You can also use gluten free plain flour to make these savoury pancakes gluten free and vegan!
- Salt – to make them savoury. It’s just a little, so they won’t be too salty.
- Oat milk (unsweetened) – you can actually use whatever unsweetened dairy-free milk you like. However, for best results, we recommend using oat milk. We’ve tried using different types of milk, and to us, oat milk yields the best results.
- Toppings – there’s lots of toppings that can go on vegan savoury pancakes! We’ve included a recipe for herby, creamy mushrooms, but you could go with buttery garlic mushrooms instead, try adding pesto or even guacamole and salad. The options are endless!
Check out the recipe card at the bottom of this article for exact measurements.
🔪 Step-by-step Instructions
These steps are an overview to go with the photos of each stage. Head to the recipe card below for full ingredient measurements, instructions and recipe notes to make the fluffiest and most delicious vegan savoury pancakes.
1. Sieve the flour into a large mixing bowl.
2. Next, add the baking powder and salt.
3. Pour the milk and apple cider into the large bowl and whisk by hand, or on a low setting with an electric mixer. The batter should be thick but not gloopy. Like a thick smoothie. Heat a non-stick frying pan on a medium-high hob – if you're not using a non-stick pan, use a tiny bit of oil spray or vegan butter to stop the pancakes sticking.
4. Using a quarter cup measurer, measure out a quarter cup of the pancake mixture.
5. Place the measured batter into the frying pan, and let it cook for a couple of minutes. Small holes or bubbles should start to form on top of the pancake – this is usually a sign that it's ready to flip. Lift up one edge of the pancake a little, using a spatula to see if it's ready - it should be golden-brown.
6. Using a spatula, carefully flip the pancake and allow it to cook for a couple of minutes on the other side. Be careful it doesn't burn by keeping a close eye on it – the second side will brown a bit quicker! Repeat until all of the mixture is used up. It should make 12 vegan savoury pancakes.
7. Time to make the creamy mushrooms. Add the vegan butter to a medium sized saucepan over a medium-high heat. It should start to melt gradually.
8. Pop the garlic in and give it a stir.
9. After a minute add the mushrooms and give it all a good stir. Let it cook for around five minutes and then add in the chives, vegan crème fraîche, salt and pepper.
10. Cook for another few minutes and stir well. Make sure the crème fraîche is mixed in and has thickened up a little to make a lovely creamy sauce. Serve the mushrooms on top of the pancakes with more chives and vegan crème fraîche.
👩🍳 Expert Tips
- Sieve the flour – along with using enough baking powder, sieving the flour is key to making a fluffy pancake! So this is our top tip – sieve that flour. Just like we do to get super fluffy vegan hot cross buns.
- Batter amount – the perfect amount of batter for each pancake is a quarter cup. We recommend sticking to this, to make sure you get exactly 12 pancakes per batch.
- Other topping suggestions – vegan savoury pancakes are great with creamy mushrooms but there’s a world of possibility when it come to pancake toppings. Why not try pesto, avocado (or guacamole) or even homemade baked beans and vegan cheese? Anything goes!
- Wait for the bubbles – when you pour the batter into the pan, remember to be patient. Don’t flip it before you see the small bubbles appear in the pancake, that’s an indicator it’s just about ready to be flipped. Just check the underside before committing to the flip, if it’s golden, it’s ready to be flipped.
- First pancake vortex – it’s just a fact of life that the first pancake into the pan is likely to be a bit of a rubbish one. Ask the pancake Gods why, but this always seems to be the way. So, if the first one isn’t the best, don’t worry about it. Just crack on with the next one and they will improve as you go. In all likeliness, it’s probably because either a) the pan isn’t hot enough or b) it was flipped over too early.
- Batter consistency – the consistency of the batter will be thick, probably thicker than you think. But don't worry, we've tested this batter rigorously and it does make the best vegan savoury pancakes ever.
- Storage – best eaten fresh, but these pancakes do freeze well. Don’t freeze them with the topping, just freeze the pancakes by themselves. You can also make them ahead by keeping them in an airtight container in a cool place, overnight.
Just because something is vegan, doesn’t mean it’s healthy! As pancakes go, we would consider these vegan savoury pancakes to be healthier than sweet pancakes, just because they’re sugar free. But generally vegan pancakes aren’t really that healthy. However, everything in moderation is a great approach, and we’re not judging anyway.
It’s easy! Basically, you just need flour, baking powder, dairy free milk and either sugar or salt. And you’ll get a great fluffy vegan pancake. No need for complicated ingredients! You could even just use three ingredients – bananas, oats and dairy free milk.
Some great ideas include the OG sugar and lemon juice, blueberry compote or even savoury pancakes with creamy mushrooms, like in this vegan savoury pancakes recipe.
They’re likely to be gummy if you don’t use enough baking powder. It’s a fine balance, but basically, the ratios need to be spot on – so remember to stick to the recipe exactly!
Generally, vegan pancakes are made from flour, dairy-free milk, baking powder and sugar.
🥞 What to serve with it
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Vegan Savoury Pancakes
For the pancakes:
- 2 cup plain flour
- 1 teaspoon salt
- 2 tablespoon apple cider vinegar
- 2 tablespoon baking powder
- 1.5 cup oat milk unsweetened
For the creamy mushrooms:
- 450 g chestnut mushrooms – sliced
- 2 cloves garlic – crushed
- 2 tablespoon fresh chives – roughly chopped
- 2 tablespoon vegan crème fraîche
- 2 tablespoon vegan butter like Vitalite or Earth Balance
- Salt and pepper – to taste
- Sieve the flour into a large mixing bowl and then add the baking powder and salt.2 cup plain flour, 2 tablespoon baking powder, 1 teaspoon salt
- Pour the milk and apple cider mix into the large bowl and whisk by hand, or on a low setting with an electric mixer. The batter should be thick but not gloopy. Like a thick smoothie.1.5 cup oat milk, 2 tablespoon apple cider vinegar
- Heat a non-stick frying pan on a medium-high hob – if you're not using a non-stick pan, use a tiny bit of oil spray or vegan butter to stop the pancakes sticking.
- Using a quarter cup measurer, pour in a quarter cup of the pancake mixture into the frying pan, and let it cook for a couple of minutes.
- Small holes or bubbles should start to form on top of the pancake – this is usually a sign that it's ready to flip. Lift up a bit of the pancake using a spatula to see if it's ready - it should be a golden-brown colour.
- Using a spatula, carefully flip the pancake and allow it to cook for a couple of minutes on the other side. Be careful it doesn't burn by keeping a close eye on it – the second side will brown a bit quicker! Repeat until all the mixture is used up. It should make 12 pancakes.
- Time to make the creamy mushrooms. Add the vegan butter to a medium sized saucepan over a medium-high heat. It should start to melt gradually.2 tablespoon vegan butter
- Pop the garlic in and give it a stir.2 cloves garlic
- After a minute add the mushrooms and give it a good stir.450 g chestnut mushrooms
- Let it cook for around five minutes and then add in the chives, vegan crème fraîche, salt and pepper.2 tablespoon fresh chives, 2 tablespoon vegan crème fraîche, Salt and pepper
- Cook for another few minutes and stir well. Make sure the crème fraîche is well mixed in. Serve the mushrooms on top of the pancakes with more chives and crème fraîche.
- These pancakes are best eaten fresh, but do freeze well. Don’t freeze them with the topping, just freeze the pancakes by themselves. Place a piece of grease proof paper in between each pancake to make them easier to work with when taken out of the freezer.
- Make the pancakes ahead by keeping them in an airtight container in a cool place, overnight. If they’re put in the fridge they’ll go stale quicker.
- Unsweetened oat milk is best for this recipe, but you can substitute another unsweetened dairy-free milk if you’d like.
- Don’t substitute baking soda for the baking powder.