Cook's Hideout: Vegan Pancakes

January 12, 2009

Vegan Pancakes

I am not a big breakfast eater. I pack me a pb&j sandwich or eat my cereal at work. Weekends used to be no different, wake up late, skip breakfast, eat lunch. But with the baby in the house, we are waking up bright and early even on the weekends (actually we are forced out of the bed by the little one). Since I have to make him breakfast, I started making for us too.

This weekend I made these vegan pancakes from Vegan with a vengeance by Isa Chandra. They were really very good, fluffy and cakey. My son definitely loved them.

Recipe adapted from Vegan with a Vengeance.
All-purpose flour – 1 ¼ cups
Baking soda – 2 tsp
Salt – ½ tsp
Soy milk/ Rice milk – 1 to 1 ¼ cups
Water – 1/3 cup
Canola oil – 2 tbsp plus oil for the pan
Pure Maple syrup* – 2 tbsp
Vanilla extract – ½ tsp

  • Sift AP flour, baking soda and salt in a large bowl.
  • In a smaller bowl (I use a measuring cup), mix all the other ingredients.
  • Add wet ingredients to dry and mix until just combined. Do not overmix or the pancakes will be tough; few lumps are OK.
  • Oil a large skillet (I pour about 2tsp oil and quickly wipe the oil on the skillet with a paper towel) and pre-heat on medium-high flame.
  • Cook pancakes until browned on the bottom and bubbles form on the top; about 4 minutes. Turn the pancakes over and cook until the bottoms are browned. Repeat with remaining batter.
  • Serve with maple syrup* or fruit preserves. This makes about 12-14 medium size pancakes.
  • 1 cup of blueberries can be added to make blueberry pancakes.

* Pure maple syrup is quite expensive ($16.99 for a quart from Costco) and pouring it all over the pancakes (or French toasts for that matter) is going to put a big dent in the purse and big bulge in the belly. So to stretch your buck here is a nifty tip: Pour syrup in a shot glass half way through. Using a fork lightly dip a pancake piece (no dunking please) in the syrup and eat syrup side of the pancake first. Check it out and you will be amazed how little syrup you really need.


  1. Sounds and looks great, enjoy! :)

  2. My breakfast is always a slice of bread with marmale or chocolate or nutella.
    On sundays it is crossaint and filles crossiant with chocolate and pistilet from the baker close by.
    Love the vegan pancake.

  3. Looks yum....Nice tip on the maple syrup. Thank you. :-)

  4. First time here. Nice blog with great recipes. I have not made pancakes in home. Your recipe is simple and delicious, will give a try.

  5. Lovely! I have read about Vegan pancakes with tofu in them. This sounds just as good. Would make for a perfect and healthy breakfast.

  6. First time here,never tried making pancakes at home.A must try dish.

  7. Pancakes look so tasty!

    So many great vegan recipes here!

  8. i guess first time here...u hve yummy blog,./:-)

  9. ur hideout...first time here...

    the fact that ur a textile engineer is very impressive...coz its a creative cooking.:)

    my bro is into textile designing so I know...;p

    i like the presentation of the new year appetizer ....n those pancake look delectable.

  10. vegan pan cakes looks very delicious Pavani

  11. Awesome Pavani! After started cooking in the US, I always wanted to try pancakes. Thanks for the recipe.


  12. Pavani, since Drumsticks are little hard to cook, I do put the weight on the pressure cooker and cook on medium heat for 1 or 2 whistles. Too much cooking on high heat will make the drumsticks too mushy!:)

  13. Thanks for this recipe.. it looks yum!

  14. Is that baking soda? Or baking powder? I'm leaning twords powder per Isa's recipe.


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