vegan crepe recipe

Vegan Crepes for the Perfect Pancake Day!

A Vegan Pancake Day

Who else gets stupidly excited for pancake day? It’s almost as though you can only eat pancakes one day a year. Don’t worry, I won’t judge you if you do decide to eat these crepes every day!

Pancakes Without Eggs?

Since turning vegan, I never thought I would be able to eat French-style pancakes ever again because eggs seemed like such a crucial ingredient. However, these are so close to the real thing, I have found myself making these a lot! It’s just like making up for lost time, right?

Vegan Crepe Recipes
Thin crepes like you used to have as a kid, but vegan!

Vegan Crepe Toppings

My favourite topping has to be lemon and sugar (simple, yet tasty), but top yours with whatever you fancy.

If savoury floats your boat, add in some fresh or dried herbs to the mix. For a topping, I love making creamy mushrooms using a spot of brandy, mustard, paprika and lashings of Oatly cream! If you haven’t tried any Oatly products before, then you must!

Vegan Crepe Recipe
Pancake mix ready to make some yummy vegan crepes!

Vegan Crepes

Vegans can have pancakes too!
Course: Breakfast, Dessert
Cuisine: English, French
Keyword: Pancakes
Servings: 2 people


  • 100 g Plain flour
  • 200 g Plant-based milk - I like Oatly Barista the best
  • 1 tbsp Agave syrup or normal sugar
  • 1/4 tsp Baking powder
  • 1/2 tbsp Coconut oil/olive oil
  • 1/4 tsp Vanilla extract optional
  • Pinch of salt
  • Vegan butter for frying


  • Sieve the flour into a mixing bowl
  • Whisk in all of the remaining ingredients (apart from the butter) until fully incorporated.
  • Place your frying pan (heavy-bottomed, if you've got one will do after this) on a high heat. Once it's warmed up, drop in about 1/2 tsp of vegan butter. Let it sizzle and melt. After melting, remove any excess butter from the pan by pouring it in to a ramekin (save this for the next pancake).
  • Drop in a small amount of the pancake mix into the pan. It is easiest to do this with a ladle or with a measuring jug.
  • Swirl the mix around the pan as quick as you can so that it spreads evenly.
  • Leave it to cook on the bottom until you start to see bubbles forming in the middle, as if the pancake is lifting off the pan, or when you can see that the bottom is browning by peeking under the edges.
  • Run a spatula around the sides of the pancake to ensure it isn't stuck and then FLIP IT, or turn it over with your spatula...depends on how brave you want to be!
  • Once the other side is browned slide it on to a tray, which you can either keep in a low temperature oven until all the pancakes are cooked, or just plop it straight on to a plate and eat as you go - I won't judge.
  • And...repeat!


Top Tip: Make sure you only put a small amount of mix in the pan for each pancake, just like you would with egg crepes. The idea is to have super thin crepes, just like the French. Thick fluffy American pancakes have their time and place, but pancake day...nah, not then.?


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