It’s probably no surprise that I love pancakes. They’re perfect just the way they are and I would rather not modify them. So when it comes to making a vegan version, I’m really picky. I’ve gone through so many recipes trying to find the best one. I’ve tried practically every “vegan pancake recipe” on the first page of Google. Many of them come out dense, flat, and oily, with no resemblance to the cakey, fluffy texture I want out of pancakes.
I’ve even tried Champs’ pancakes and was like, “Mmm, sorry, no.”
But I’ve finally found the perfect recipe! I have made this recipe half a dozen times at least and each time it turns out great! You’d never know they were vegan. They’re perfectly fluffy with the right balance of buttery and cakey goodness with crispy edges.
The best part? You only need one bowl.
The secret is the flax egg – a mix of ground flaxseed, or flax meal, and water. It’s often used in vegan baking to mimic the effects of an egg.
I’ve made these pancakes with both banana and blueberries and it turned out amazing each time. I use liquid coconut oil which gives them a slightly nutty taste. You can use olive or canola oil, but for the best taste, go with coconut.
Adapted from here.
the best vegan pancakes
Recipe type: Breakfast
- 1 Tbsp of ground flaxseed
- 2.5 Tbsp water
- 1 Tbsp coconut oil (liquid form)
- 1 Tbsp maple syrup
- 1 cup of almond milk
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup all-purpose flour
- vegan butter for griddle (I used Earth Balance)
- In a large bowl, create a flax egg by whisking together the flaxseed and water. Let it set for 2-3 minutes.
- Whisk in the coconut oil, maple syrup, and almond milk until well combined.
- Switch to a wooden spoon and gently stir in the baking powder, baking soda, sea salt, and flour until combined. Be sure not to over-mix.
- Melt the vegan butter on a skillet pre-heated to medium heat. I use about 1 tsp for each pancake.
- Pour ¼ cup of batter into the skillet at a time.
- If you’re adding mix-ins, sprinkle them into the batter as you place it on the skillet.
- Cook on medium heat for 3-4 minutes on both sides, until crispy and thoroughly cooked.
I’ve shared a few more tips on making perfect pancakes here.
How do you like your pancakes? I rarely use syrup on my pancakes. My favorite are blueberry pancakes with whipped cream. I used to love chocolate chip, but have lately only wanted blueberry. Ryan loves banana and maple syrup.
On weekends, I like to have pancakes. The association is so strong, that when I don’t have pancakes on the weekend, I know something is amiss. So after a somewhat lazy weekend of avoiding responsibility, Sunday evening rolled around and I started really craving pancakes.
I walked into the kitchen and announced to Ryan, who was already cooking dinner, that I’d be having pancakes instead.
He gladly obliged.
The weekend pancake tradition only started a few months ago. For years, I never cooked pancakes. They always ended up burnt or under cooked, and were never fluffy (even with Bisquick!).
But one freezing winter morning in NYC, when I didn’t have anything to cook for breakfast and it was too cold to go grab something, the ingredients for pancakes were there staring me in the face: flour, an egg, and a little milk. It was time to face this.
Much to the delight of my roommate and my carb-loving cat, in the years spent avoiding pancakes, my cooking skills have improved, so they weren’t that bad. And over the course of a few months, they’ve become really good. Like, diner-quality good (diner pancakes = the best). I’m even getting brown crispy edges, like they do in photos. I always used to ask, “how do they do that?”
Well, I’ve figured it out and I’m here to share it with you.
Tips for Great Pancakes
- Lots of butter! That’s how you get those crispy edges. Add a little less than a teaspoon to the skillet after each pancake.
- High heat and cook quickly. But don’t let the pan get too hot. I used to cook at a medium heat. It takes forever, your pancakes are soggy, and you don’t get the crispy edges. If the pan gets too hot, I like to pull it off of the burner for a few seconds in between pancakes.
- Put mix-ins directly on the pancake, not in the batter. If you’re using a mix-in like fruit or chocolate chips, put them on top of the pancake right after you’ve placed it on the skillet. Don’t mix them into the batter. They sink to the bottom of the bowl and only the last few pancakes are filled with goodies.
- Don’t use Bisquick.
whole wheat blueberry pancakes + the secret to great pancakes
- ¾ cup of milk (I used almond milk)
- 2 Tbsp. vinegar
- 1 cup whole wheat flour (like King Arthur’s Flour)
- 2 Tbsp. sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 egg, whisked
- 2 Tbsp. melted butter + more for the skillet
- ¾ cup frozen or fresh blueberries (optional)
- In a small bowl or cup, combine the milk and vinegar. Set it aside to allow it to sour for five minutes.
- In a large bowl, mix together the whole wheat flour, sugar, baking powder, baking soda, and salt until all ingredients are combined.
- Fold in the milk, egg, and melted butter (make sure the butter is no longer warm). Whisk all ingredients are well combined and the batter if clear of chunks.
- Preheat a skillet over medium-high heat. Place a teaspoon of butter on the skillet. Pour about ¼ cup of batter into the pan to begin making your pancakes.
- If you are using blueberries, place a handful of blueberries on the pancake right after you’ve placed it in the skillet.
- Heat each pancake for 3-4 minutes on each side, until the edges are brown.
- Add a little more butter to the skillet after you are finished with each pancake.
Do you have any pancake tips to share?
When Fall comes around, everyone in Florida comes out of their Summertime hiding. My calendar has been packed with invitations from friends. It’s been nice, especially after a lonely August where four of my close friends moved away.
I’ve been doing a bit of sewing and crafting here and there, but haven’t finished any projects. Does anyone else suffer from “I can’t finish this project” syndrome? I can’t resist a good fall craft, so expect some soon.
In the meantime, here are a few delicious things I’ve made this week:
Key Lime Pie for the boyfriend
Banana Bread for friends
Banana and Sour Cream Pancakes for romantic breakfasts
I also started my first knitting project of the season. I learned how to knit years ago, but wanted a refresher, so I signed up for a “learn to knit” course.
Here’s what I got.
It will eventually be fingerless mittens.
Extreme close up.
I took those pictures at 6 a.m. this morning, so everything looks a bit more yellow.