Pancakes Recipe

Vegan Pancakes

Seitan Beats Your Meat is back! And with vegan pancakes, naturally.

Vegan Pancakes Recipe

This pancake recipe is an oldie but a goodie. The original, non-vegan recipe is from an old cookbook my dad and I used to make pancakes every Sunday when I was a kid. Now I make a vegan version most weekends, or on a Friday afternoon when I go to bed the night before with an image in my head of a stack of 20 (21? 22?) pancakes. That sort of thing needs to be made and photographed, stat.

In this recipe, the applesauce replaces the eggs, and the margarine takes care of the melted butter. You could probably replace the margarine with any cooking oil, but melting the margarine in a cast iron pan before mixing it in the batter adds something special. Go easy on the non-dairy milk of your choice to make a thick batter for fluffy pancakes, or thin out the batter with extra milk for thin pancakes that are soft in the middle and crispy on the edges. Add fruit or chocolate chips…go versatility! But first, let’s review the cardinal rules of pancake.

Tips for Perfect Pancakes

Tip #1: Flip your pancakes when they bubble and the bubbles begin to hold their shape. Don’t wait any longer or you’ll run the risk of burning your pancakes.
Tip #2: Lower temperature, longer cooking time. A high temperature will result in browned pancakes on the outside, but they’ll be underdone on the inside. Similarly, if your temperature is too low, the pancakes will take a very long time to cook and turn out pale and gummy.
Tip #3: A cast iron pan makes for tasty, evenly-cooked, and crispy-in-all-the-right-places pancakes! Or you could use a non-stick pan; just don’t tell me.
Tip #4: Sprinkle chocolate chips, blueberries, or any other add-ins on your pancakes before flipping.

Fluffy Vegan Pancakes

Perfect Fluffy Vegan Pancakes
 
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A simple vegan pancakes recipe
Author:
Recipe type: Breakfast, Brunch
Cuisine: Vegan, Vegetarian, Egg-Free, Dairy-Free, Nut-Free
Serves: 6-8 pancakes
Ingredients
  • 1 1/2 cups flour
  • 1/2 cup whole wheat pastry flour (or more white flour)
  • 1 tablespoon baking powder
  • 1 tablespoon cornmeal
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 2/3 cups non-dairy milk
  • 3 teaspoons margarine
Instructions
  1. Combine all dry ingredients, then stir with a whisk.
  2. Make a well in the middle and add applesauce, vanilla, and soy milk. Stir until almost combined.
  3. Preheat your skillet or cast iron pan at medium heat, then rub some margarine on one of the pans and melt the rest in the other. Pour melted margarine into the pancake batter and stir until combined.
  4. Drop by large spoonfuls or pour batter onto the pan and flip when bubbles start to form. Repeat until all the batter is gone.
  5. Serve with a pat of Earth Balance, pure maple syrup, and fruit.

How to make perfect pancakes

What is your favorite weekend breakfast?

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets.

She lives in Chicago and runs a photography business called Kelly Peloza Photo.

9 Comment

  1. Woah. Now THAT is a stack of pancakes. Color me impressed 😀

  2. The epitome of sky high pancake! Yum!!

  3. This picture looks good enough to eat. I love pancakes and have tried loads of different recipes to try and find the perfect pancake; your one’s next!

  4. […] As good as a basic pancake recipe, this formula uses apple sauce instead of eggs and a nut or soy milk to create a giant stack of fluffy vegan pancakes. By Kelly Peloza […]

  5. […] were pretty basic. Spaghetti, frozen pizza, burgers, sandwiches, and the weekly pancake breakfast (which I’ve already posted about!). Not particularly inspiring for a full-on vegan recreation. But what I can post about is one of […]

  6. […] pancakes are adapted from my basic pancake recipe, with a little extra sweetness, apple pie spices, and apples on the inside and out. Totally worth […]

  7. Wow! This bread is amazing! I was having company the other night and wanted a good bread to go with the lasagna I was making. This was perfect! Our guests kept eating it and have requested I bring some to our next get together. I am not an expert bread baker so for it to turn out so well says a lot about this recipe and the ease of it! One thing that I would mention is that when you cover the dough with plastic wrap, be sure to oil or put extra flour on the top of the dough. Mine ended up being a sticky mess when I went to uncover it. I just made another batch today and doubled it as it was gone way too fast the first time I made it! 

  8. […] Too many pancakes (though I dream to build a pancake castle this tall one day), Source: Seitan Beats Your Meat […]

  9. […] pancakes will not cook all the way through before the outsides burn (a similar tip applies for cooking regular pancakes!) The correct burner temperature is also important—if it’s too high, the outsides will cook […]

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