Believe it or not, I had never cooked pancakes until this weekend! I can confirm that this recipe is for beginners. It's also really quick to make and perfect for lazy weekend mornings!


We all have this uncle/brother/father-in-law who doesn't want to taste vegan food (aka men eat meat!). For those who are tired of hearing this, no one will know, at your sugar shack dinner, that these pancakes are vegan and they’ll please your family!

I prefer thin pancakes (crepes), so I added more milk to Jean-Philippe’s recipe.


Servings: 30 small crepes


  • 3 cups (450 g) all-purpose flour

  • 2 Tbsp (30 g) sugar

  • 1 tsp (5 g) baking powder

  • 1 tsp (5 g) salt

  • 1/2 cup (60 ml) vegetable oil

  • 1/2 tsp (2.5 ml) vanilla extract

  • 5 cups (1 250 ml) vegan milk (I used unsweetened soy milk)

  • 3 Tbsp oil (45 ml), or as needed for cooking


  1. In a bowl, combine flour, sugar, baking powder and salt.

  2. Add remaining ingredients and whisk until mixture is smooth.

  3. Heat 1 Tbsp of oil in a non-stick pan over medium heat. Pour about 1/4 cup of batter into pan.

  4. Cook the pancake for 2 minutes on each side until lightly golden. Repeat with remaining batter, adding oil as needed.

  5. Top pancakes with maple syrup and seasonal fruit.


Recipe adapted from La cuisine de Jean-Philippe: