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Best Tasting Pancakes Ever! Vegan or Otherwise

What you need: 

1 teaspoon vanilla
1 egg replacer (
1 cup nondairy milk (I use soy)
2 tablespoons vegetable oil
1 cup white all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar

What you do: 

1. Mix wet ingredients in a medium sized bowl. Mix dry ingredients in a larger bowl.
2. Pour wet ingredients into dry; mix well until smooth consistency.
3. Drop ladlesful onto medium heat (preheated) pan. Flip over when each pancake begins to bubble on top.
Serve with vegan buttery spread (if desired) and maple syrup.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


just made these this morning...i used whole wheat flour and organic cane sugar and flax seeds as an egg replacer. super easy and very good! i used smart balance in the pan instead of oil....gave them a good crispy edge. i will make these at LEAST once a week! thanks!


my these were delicious! used a flax egg , rice milk instead of soy and cut the oil by 1/3. also added 1/2 tsp of pumpkin pie spice.
they fluffed up nicely!
couldn't stop eating them, almost burned myself because i couldn't wait until the pancakes were off the pan to eat them!  :-D this is my new go-to recipe for pancakes, thanks so much for this!  :)>>>


These pancakes are UNREAL! I substituted apple sauce for oil, and they turned out perfect! Everyone I have made them for loves them, as well.


forgot to mention - i use half all purpose flour and half whole wheat pastry flour


i like the simplicity and ease of this recipe.  i've used it two weeks in a row to score some brownie points with my GF :P by making her breakfast.  i don't tend to make the individual pancakes very large and the recipe ends up being enough pancakes for both of us. 

first time i used half a banana and second time i used a whole banana (for egg replacer) - came out good both times.  oh, instead of using sugar, i use agave nectar for the sweetener.

i use cooking spray and these do cook up pretty quickly.

one question - are these supposed to "bubble" like normal pancakes (to know when it's time to flip them)?  mine don't bubble (it could be because of the no-sodium baking powder that i'm using, not sure...) but it's pretty easy to eyeball and know when to flip.

i like to put some frozen blueberries in a small pan, along with a bit of water, and heat that up to make a nice syrup for the pancakes - i haven't perfected that yet but still working on it.


i was really disapointed with these, i did everything correctly
but it was more like pancake scramble :(
it kept sticking to the bottom of the pan, no matter how much oil i sprayed or how much nuttalex i used
and the batter was really thin too, i think my egg replacer doesn't work /shrugs


We liked these, but they aren't my favorite pancakes. I used ww pastry flour, but otherwise followed the recipe. They were good pancakes, but not really fluffy, and stayed slightly gooey in the middle (compared to other pancakes I've made). I'm always happy to try new recipes. Oh, I used flax/water for the egg replacer.


This recipe was ok. I didn't have any soymilk so I added water instead. I've yet to find a fluffy pancake recipe though.


Did enjoy these very much!!! But the pan was not cooperating. Still ate them anyway because they were so delicious!! Thanks for the recipe.


I make this recipe quite often but I made it this morning without egg replacer (because I forgot it)... and I think that they were better for it. I cooked them at a slightly lower temperature and a bit longer and they were softer and tasted better.  ;)b



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