🥞 Breakfast

Vegan Dutch Pancakes with Syrup

Traditional-style thin Dutch pancakes, light and tender, made entirely plant-based without eggs or cow’s milk. Cooked until golden and slightly crisp at the edges, rolled up and drizzled generously with sweet syrup or fruit syrup. Simple, comforting, and just as delicious as the classic version — perfect for breakfast, lunch, or a cozy sweet meal.

Shared by selly

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Time

20 min

Serves

Difficulty

easy

🛒 Ingredients

#Pancake Batter;
200 g all-purpose flour (or half whole-wheat for nuttier flavour)
350–400 ml plant milk (oat, soy, or almond — soy/oat give best texture)
100 ml water.. 1 tbsp cornstarch (helps bind instead of eggs)
1 tbsp maple syrup or sugar.. ½ tsp salt.. 1 tsp baking powder.. 1 tsp vanilla extract
1 tbsp neutral oil (sunflower or canola) + extra for frying
#To Serve;
Vegan syrup: Dutch stroop, date syrup, maple syrup, or fruit syrup
Optional: powdered sugar, fresh fruit, or jam

👩‍🍳 Instructions

1
Make the batter: In a large bowl, whisk together flour, cornstarch, sugar, salt, and baking powder. Gradually pour in plant milk and water while whisking constantly to avoid lumps. Add vanilla and oil; whisk until completely smooth and thin (consistency like cream). Let rest 10–15 minutes — this makes the pancakes easier to spread and flip.
2
Heat the pan: Lightly brush a non-stick pan over medium heat with a little oil. When hot, pour in a small ladle of batter, tilt and swirl immediately to coat the bottom thinly and evenly.
3
Cook: Fry for 1–1½ minutes until the top looks dry and edges lift easily. Flip carefully and cook another 30–45 seconds until golden brown on both sides. Stack on a plate.
4
Serve warm: Roll or fold the pancakes. Drizzle generously with syrup in a decorative swirl as shown. Enjoy immediately while warm — best fresh!