🌱 Vegan Thai Basil Pancakes 🥞
These Vegan Thai Basil Pancakes are savory, golden, and packed with dark green basil in every layer. Think scallion-pancake energy — crisp edges, soft middle, herbs cooked right into the dough — but with the peppery punch of Thai basil. No eggs. No dairy. A hot skillet and a stack that disappears fast.
I love these with chili oil or a simple soy-lime dip. Italian basil works in a pinch, but Thai basil is what makes them taste like the name. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Pancakes 💚
- 🌱 Completely vegan
- 🌿 Lots of Thai basil
- 🔥 Crispy golden edges
- 🥞 Savory, not sweet
- ⏱️ No oven
- 🥢 Great with chili oil
The Secret to Layers Instead of Flatbread
Roll the dough thin, brush with oil, scatter basil, then coil and flatten again. That fold is what gives you those flaky pockets. Medium heat is better than screaming-hot — you want the inside cooked before the basil burns.
Frequently Asked Questions ❓
Can I use regular basil? 🌿
Yes. Add a pinch of black pepper or chili flakes so it doesn’t taste too mild.
Can I make the dough ahead? 🧊
Yes. Rest it in the fridge up to a day. Bring it back to room temp before rolling.
What do I dip them in? 🥢
Soy sauce, lime, and a little maple or chili crisp.
🌱 Vegan Thai Basil Pancakes
Ingredients 🛒
For the Dough
- 2 cups all-purpose flour
- ¾ cup hot water
- ½ teaspoon salt
- 1 teaspoon oil
For Filling & Cooking
- 1½ cups Thai basil leaves, roughly chopped
- 3 green onions, sliced (optional)
- 3 tablespoons oil, plus more for the pan
- ½ teaspoon salt
- ½ teaspoon white or black pepper
For Dipping (optional)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon chili crisp or maple syrup
Instructions 👩🍳
- Mix the flour, salt, hot water, and 1 teaspoon oil into a dough. Knead 5 minutes, cover, and rest 20 minutes.
- Divide into 6 pieces. Roll one piece thin. Brush with oil, scatter basil and green onion, and sprinkle with salt and pepper.
- Roll into a log, coil it like a cinnamon roll, then flatten into a pancake again.
- Heat a skillet over medium with a little oil. Cook each pancake 2–3 minutes per side, until blistered and golden.
- Stack and serve hot with the dipping sauce.
Nutrition
| Nutrient | Per pancake (1/6) |
|---|---|
| Calories | 210 |
| Protein | 4g |
| Net carbohydrates | 29g |
| Total carbohydrates | 31g |
| Fiber | 2g |
| Total fat | 8g |
| Sodium | 280mg |
Estimates based on flour dough, oil, and basil, without dipping sauce. Exact numbers may vary by oil amount.
Notes & Tips 💡
- If the dough springs back, let it rest 5 more minutes.
- Don’t crowd the pan. One or two pancakes at a time stay crisp.
- A pinch of garlic powder in the oil is excellent.
- Reheat leftovers in a dry skillet, not the microwave.
These Vegan Thai Basil Pancakes are crispy, herby, and stacked high. A savory skillet pancake with real basil in every layer. 🥞🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
