Pancake lovers, rejoice! If you’ve followed me for a while, you already know I have a mild (okay, major) obsession with breakfast—and especially with pancakes. From Pancake Cereal to Lemon-Poppy Seed Pancakes, it’s clear I never get tired of them. But there’s one breakfast treat that gave me a real challenge: easy vegan crêpes.

Stack of golden vegan crêpes with fresh fruit and maple syrup on top

Making thin, delicate vegan crêpes felt like an impossible feat… until now. After countless trials and tweaks, I’ve finally nailed the ultimate foolproof vegan crêpe recipe. The secret? A little cornstarch—borrowed from an old-school Belgian waffle trick—to keep the batter from sticking and help those edges stay perfectly crisp.

Whether you’re enjoying a slow Sunday morning or whipping up a last-minute brunch, this recipe will impress with its versatility and simplicity.

Let’s dig into a bit of crepe history and then whip up this delicious vegan version!

🌍 A Brief History of Crêpes

Crêpes originated in France, with the name deriving from the Latin word crispa, meaning “with creases.” But versions of these thin pancakes span the globe. From the Russian blini, Greek krepa, to Hungarian palacsinta, nearly every culture has its own take.

Whether filled with jam, fruit, chocolate, or savory fillings like mushrooms or vegan cheese, crêpes have become a beloved dish served everywhere from street vendors to high-end cafés. And now, your kitchen.

💛 Why You’ll Love These Easy Vegan Crêpes

🥄 Thin & Tender: Just the right balance of structure and flexibility
🌱 100% Plant-Based: No dairy, no eggs—just a clean, delicious batter
🔄 Versatile: Fill with sweet or savory ingredients
🍽️ Perfect for Brunch: Elegant enough for guests, easy enough for weekdays
🔁 Make-Ahead Friendly: Store and reheat with ease

Print Recipe

How to Make Irresistibly Easy Vegan Crêpes at Home

These easy vegan crêpes are thin, delicate, and totally plant-based. Learn how to make perfect crêpes for breakfast or brunch!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert

Cuisine: French

Keyword: brunch ideas vegan, dairy-free crepes, easy vegan breakfast, egg-free crepes, plant-based pancakes, thin vegan pancakes, vegan brunch recipes, vegan crepes

Servings: 4 portions

Calories: 316kcal

Cost: €0.60

Ingredients

1¾ cups all-purpose flour
1 tbsp sugar or any other sweetener
1 tbsp cornstarch
1 pinch of salt
1½ cups soy milk or other plant milk
1¾ cups water or more plant milk
2 tbsp vegetable oil or melted coconut oil
1 dash vanilla extract optional

Instructions

Step 1: Heat the Pan

Preheat your non-stick pan on medium heat.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, sugar, cornstarch, and salt.

Step 3: Add Wet Ingredients

Add soy milk, water, oil, and vanilla to the dry ingredients. Whisk until smooth and lump-free. Let the batter rest for 5 minutes.

Step 4: Cook the Crêpes

Lightly grease the pan if needed. Pour in about 1 ladle of batter and swirl it evenly around the pan. Cook for about 1 minute on each side or until golden.