Vegan golden syrup pancakes

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Vegan golden syrup pancakes with soy yoghurt and fresh fruit

This recipe will produce a delicious crepe-style pancake, with a real richness coming through from the soy buttermilk.  Whole wheat flour adds something different to the texture as well as a healthy boost of fibre.  Serve with soy yoghurt, more golden syrup and fresh fruit for a perfect weekend brunch!

Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 pancakes
Author Keri Astill-Frew


  • 300 g whole wheat flour
  • 1/2 tsp table salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 litre soy milk
  • 2 tbsp golden syrup
  • 2 tbsp apple cider vinegar
  • Vegetable oil for frying
  • 300 ml soy yoghurt to serve
  • Fruit of your choice to serve
  • Extra golden syrup to serve


  1. In a large mixing bowl, whisk together flour, salt, baking powder and baking soda.

  2. Take a measuring jug and whisk together the golden syrup, vinegar and soy milk.  Leave to stand for 5-10 minutes, or until the milk has thickened and curdled slightly.

  3. Gradually whisk the liquid into the flour mixture until the batter reaches a pourable consistency that will coat the back of a spoon but is not too thick.  Whisk just enough to remove any lumps.

  4. Preheat a non-stick frying pan with a drop of vegetable oil.  Use a ladle or jug to pour enough batter into the pan to cover the entire base in a thin layer.  Cook until bubbles are coming through the top of the batter, then either flip the pancake (fun but risky!) or turn over carefully using a wide spatula.  

  5. Cook for one-two minutes on the other side then slide onto a plate.  Place foil over the top to keep the cooked pancakes warm while you continue cooking until all the batter is used up.

  6. Place the cooked pancakes in a stack and drizzle all over with golden syrup.  Add a generous dollop of soy yoghurt and serve alongside your favourite fresh fruit.  Bon appetit!  

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Photography by Lara Jane Thorpe