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Classic Pancakes

What you need: 

1 1/2 cups flour (I use unbleached white flour)
3 tablespoons sugar or sucanat
dash of salt
1 3/4 teaspoons baking powder
3 shakes nutmeg
1 to 1 1/4 cups soy milk
3 tablespoons melted margarine or vegetable oil
1 Ener-G Egg Replacer

What you do: 

Combine all dry ingredients (flour, salt, vegan sugar, baking powder, nutmeg). In a separate bowl, combine wet ingredients. Make a well in the flour, and pour wet ingredients in. Mix, but don't stir too much. Pour onto hot skillet, flip once.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


red dye  number 40 is not good for you


great! i didn't have the egg replacer so I just mashed up a banana. also, i followed the recipe but it was way too thick (like bread dough) so i added 1/2 cup of water. the trick with these is cooking them at a low heat so they aren't gooey in the middle.


this is my favorite pancake recipe.  every time i make them, i add something new, this morning they were pecan banana pancakes. mmm.  i've made blueberry, blueberry walnut, apple cinnamon, banana walnut and i dont remember what else.


These were not the prettiest pancakes ever but they were pretty good.  I halved the recipe since it was just my BF and I.  I was totally out of oil so I skipped it (it was only half a tbsp anyway) and I added fresh blueberries.  I thought they were just a bit tough but maybe that was me stirring it too much (it's so hard to tell how much is too much) or maybe it was the lack of oil.  I think without the blueberries they wouldn't have been as good.  I'll make these again since it wasn't hard and it was nice to have a fresh, from scratch breakfast


very awesome! my bf loves them, they fill us up quick, perfectly hearty!!!
thanks very much!!


I had some friends over for breakfast, I added about a half tsp of vanilla and used cinnamon instead of nutmeg, and applesauce instead of egg replacer.
I also added Strawberrys and red food dye to make them pink.  :D


These were truley a most pleasant surprise.  It's pretty much exactly like aunt jemima's white flour pancakes in the box, even though I used whole wheat pastry flour.  I'll be using this recipe for the rest of my life whenever I want pancakes.  Delicious with strawberry jam and vegan whipped cream.


Very, very, very disappointing.  I'm not sure what went wrong, but the pancakes I turned out were hardly the glowing successes others described. 

Even after browning on both sides, the filling was gross and squishy.  I tried several pancakes, some thick, others spread out quite thin in the pan.  Every single one proved an utter failure of nasty, and are now sitting in an uneaten heap in my fridge waiting 'til they start growing green fuzzies so I don't feel guilty about throwing them away. 

I don't understand what went wrong - I've made other vegan pancakes, always with excellent results.


Oh man.  These are SO delicious.  I was at first suspicious, because other vegan pancake recipes I had tried never browned well/remained wet and runny--gross!  :-X  I was so happy that not only did they work, they were AMAZING!! These are at least as good as if not better than normal pancakes.  Delicious flavor and perfect texture, so crispy on the outside and lovely on the inside.  Wow, really unbelievable.  Thank you for sharing this recipe!!  :D


Easy and Great Pancakes, thz a lot~

  1 1/2 cups flour (I use 1 cup organic whole wheat flour)
    3 tablespoons sugar or sucanat (I use 2 tablespoons dry demerara)
    dash of salt (no add salt)
    1 3/4 teaspoons baking powder (I use 1 1/2 teaspoons)
    3 shakes nutmeg (no add)
    1 to 1 1/4 cups soymilk (I use 1 1/2 cups soy milk black sesame flavour)
    3 tablespoons melted margarine or vegetable oil (just use oil on the pan)
    1 Ener-G Egg Replacer

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