What’s better than playing pancake jenga at 7:30 in the morning?
Oh you have a sweet pad in Hawaii? An all-expenses paid trip to Paris? You just won a lifetime supply of cheese? Well, I’ll see your pad/trip/cheese and raise you a stack of VEGAN pancake jenga at 7:30 in the morning.
I sense I’m still losing. Whatever. I was never good at poker.
You know what else I’m not good at? (Besides: sports, dressing myself and baking uncracked cheesecakes) Making lemon poppyseed pancakes. Over the course of my blog lifetime, I’ve tried making them at least five times. FLOPS, every single time. (If I’ve learned one thing from my many flops, it’s that any successful lemon poppyseed pancake is likely not vegan.) And that, ladies and gentlemen, is why I’m only showing you how to make vegan pancakes two ways even though three types are pictured.
Luckily, this time around I cut my losses by making only one third of the recipe into lemon poppyseed (which were not fabulous). The other two thirds were life-alteringly delicious (at least if you’ve never had a vegan pancake before).
I think everyone should have a good vegan pancake recipe up their sleeve, firstly because being vegan is cool and secondly because we all have those times when we run out of eggs but pancakes MUST BE HAD.
Isa’s recipe for puffy pillow pancakes was a revolutionary catalyst in my pancake journey. It doesn’t really call for any odd ingredients (you can omit the flax if you don’t have it), yet it doesn’t use any eggs or butter and is totally fluffy and golden and delicious just like the real deal. It’s probably one of the first pancake recipes I featured on my blog (In fact, there’s probably a very old post featuring these somewhere that I don’t care for anyone to see) and to this day, it’s still one of my favorite pancake recipes.
Lately, I’ve been gravitating towards gluten-free recipes in an effort to get away from refined flour and sugar, but I wanted to share these with you because these are still really, really good vegan pancakes. Also I just wanted to make a towering stack of pancakes.
If you’ve ever doubted that a vegan pancake could be good, make these. It’s comfort food veganized! These are crazy fluffy, perfect PB&J material, and you should go try them right now!
Pancake Fridays: Basic Vegan Pancakes, 2 ways
- 1 cup almond milk or soy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon ground flax seed
- 1.5 cups white whole wheat flour
- 3.5 teaspoons baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- ½ cup water or additional milk
- 3 tablespoons neutral oil or olive oil
- 1/2 teaspoon vanilla extract
- Add milk, vinegar and flax to a measuring cup and whisk to combine with a fork until slightly foamy.
- In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center and pour in the milk mixture. Add the additional milk or water, oil and vanilla and use a fork to mix until just combined—you want a thick, lumpy batter.
- Preheat the pan over medium-low heat and let the batter rest for 5-10 minutes.
- Lightly coat the pan in oil. Make sure the pan is nice and hot before you add the batter (if it doesn’t seem hot enough, increase the heat to medium) or else run the risk of pale pancakes. Add 1/4 to 1/2 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
- For pumpkin pancakes: swap maple syrup or brown sugar for the sugar, add ½ cup pumpkin instead of the additional water, and add 1 teaspoon cinnamon + dashes of nutmeg, ginger OR 1 teaspoon pumpkin pie spice. Batter will be VERY thick--I like them this way, but add additional milk if you want thinner pancakes.
Did you try this recipe?Tag @thepancakeprincess on Instagram!
More vegan pancakes:
Vegan Cookies ‘n Cream Pancakes: this same basic pancake batter, adapted for one of my favorite flavor combos ever! These are worth making those crumbly chocolate wafers from scratch (although you don’t have to).
Chocolate Cake Pancakes: A total jewel in my vegan pancake arsenal, I steadfastly pledge that these taste just like chocolate cake–but only if you drench it in the perfect amount of maple syrup (i.e. a lot).
Sweet Corn & Tomato Pancakes: Corn and tomato is possibly one of the heavenliest combos around. These grainy, corn-y pancakes are perfect with a tiny sprinkle of sugar on top.
Banana Buckwheat Pancakes: For when you want a big stack of good-for-you pancakes that taste fantastic! These have been eaten to rave reviews.