veganpancakes

Pancakie pancakes. Oh, the memories!

Pancakes were (and probably still are) my family’s favorite breakfast. It goes way, way back. When everybody was little, our Bryan began calling them “pancakies.” It remained endearing to our family and to this day they are often still requested for breakfast by this name. No, he will never live this down.

But the original pancakies were not vegan. It took some trial and error to convert our vegan pancakes to the pancakie standards we remembered.

Often times our trial and error resulted in the batter being too thick, too sticky, or just didn’t work as it should.

Perfect Pancakie Pancakes

But then we came across this perfectly perfect recipe that does not fail. It works every single time we make it. And it’s great with some extra yummies thrown in. (Berries for me and chocolate chips for the rest of the gang.) Except for the Big Guy that is! it’s purely plain pancakes for him. Nothing but a little vegan butter and maple syrup is the way he likes them. And that’s what makes them great, too. They are versatile, but also just fine the way they are.

pancake, not ready to flip. — Don’t flip the pancake yet!

pancake ready to flip — Now it’s ready- flip that pancakie!

And the ingredients couldn’t be any simpler! Mainly shelf-stable items that are easily purchased at your local grocery store. So you can whip these babies up any time you have a pancakie craving!

Future Pancakies

We know you’re going to love these. So you may want to plan ahead and make a double batch! Because you can freeze these for more pancake breakfasts throughout the week. Just reheat them in the toaster and you can enjoy pancakie breakfasts with ease. Cook once, eat twice! (Or three or four times!)

golden brown pancake — Golden brown pancake perfection

These pancakes are a classic. And they taste amazing with a side of saucy apples on top!

Sauteed apples atop pancakes — Saucy Apple Topping

But if you want to change it up occasionally, try our Joyful Gingerbread Pancakes or our Favorite French Toast! Works great when you’re feeling like breakfast for dinner too!

Pancakie Pancakes

thehamptonsvegan

The best in breakfast comfort food.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine vegan

Servings 16

Ingredients

1 cup unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground flax seed
3 tablespoons water
1 cup non dairy milk
2 tablespoons vegetable oil
1 teaspoon vanilla

Instructions

Mix together flour, sugar, baking powder and salt in a large bowl.
In a small bowl, mix ground flax seed with water and set aside to thicken (about 5 minutes)
In a medium bowl or large measuring cup, mix together milk, oil and vanilla. Then mix in flax mixture.
Add wet ingredients into dry ingredients. Don't overmix. Let mixture set while preparing pan.
Heat nonstick pan on medium high heat until hot.
When heated, add about 1/3 cup of batter to pan. Do not move pancakes until small bubbles start to appear on edges.
Gently lift edge to check for golden color underneath. Then carefully lift edges up gently until your pancake flipper can easily go completely under pancake.
Then flip and finish cooking other side, checking for doneness after 1 minute.
If pancakes are cooking too quickly, turn heat down a notch. If the pan isn't completely nonstick, make sure to grease it well. I use coconut oil.
Add in any mix-ins of your choosing. We add chocolate chips, bananas or chopped up berries right on top of pancakes as they cook. But if you want the same add-ins in all the pancakes, just mix them into the batter before pouring onto griddle.
I like to keep the pieces of the add-ins on the small side relative to the size of a chocolate chip.

Jump to Recipe

What could be better than waking up to joyful gingerbread pancakes?!

Mmmm, gingerbread pancakes.

In our house, pancakes are always welcome. Berry pancakes, pumpkin pancakes, chocolate chip pancakes, banana pancakes, and chocolate chip banana pancakes, are all favored here.

We are not picky when it comes to pancakes, (also known in our home as “pancakies” by those who shall remain nameless). 😉

But one of the all-time greats we’ve made is the Joyful Gingerbread Pancakes. The aroma, the taste, the beautiful golden deliciousness! It’s mouth-watering perfection.

First Gingerbread Pancakes, To Start The Day.

Pancakes are the start of a great weekend. Or a special morning. And sometimes they are even a part of our breakfast for dinner.

We struggled to find a basic recipe for pancakes that worked consistently. And we kept trying variations and kept experimenting until we got it right. Then it opened the doors for all the other flavor combinations that followed.

So let’s begin!

Let’s break it down

The substitutes

Because traditional pancakes have eggs and milk, we need to find a substitute for these. With some recipes, (including these pancakes) all these ingredients are not always necessary. Our joyful gingerbread pancakes don’t need an egg substitute.

But for most pancakes, we use soymilk or other non-dairy milk to replace the dairy milk and we use a flax “egg ” to replace the traditional egg by simply mixing 1 tablespoon of ground flax meal with 3 tablespoons water. Then just let it thicken for about 5 minutes and it’s ready to go into the mix. And to replace butter, choose a vegan “butter,” or light oil.

Access to these alternative products has just been getting so much easier than before. Easy-Peasy.

The equipment

A good pan is a good thing for pancakes. Non-stick works best. Pancakes do tend to stick. I’ve always liked using my griddle with a little oil but I’ve recently enjoyed using a Scan pan, too. No oil is necessary.

Be patient when flipping. It’s important to see a few bubbles and drier edges on the pancakes before attempting to slide the flipper underneath to flip them over. I like to use a very thin spatula and gently go in, all around the edges, lightly lifting as I go, until I’ve slid all the way under the pancake. Then flip!

The cooking procedure

When mixing pancakes be careful not to overmix the batter. I also like to make sure the pan is nice and hot, and the batter rests a bit before hitting the hot pan.

Sometimes the pan needs a little bit more oil after removing the pancakes so the next ones don’t get stuck. But just a small amount.

The wrap-up

Then I place a cooling rack over a baking sheet and add the cooked pancakes as I make them. If everybody doesn’t eat them right away, I will put them in the oven at a low temperature, just hot enough to keep warm, but not too high to dry them out.

I separate leftovers with a piece of parchment paper, then place them in a container and freeze them. It’s especially nice to have pancakes ready and waiting in the freezer for an anytime breakfast or snack.

Those are my pancake tips!

Hope you enjoy the Joyful Gingerbread Pancakes as much as we do! And for more breakfast ideas, try our Bigly Big League Breakfast Sandwich:

And our Wakin and Makin Vegan Bacon:

Joyful Gingerbread Pancakes

thehamptonsvegan

An aromatic, mouthwatering vegan pancake recipe to get everybody out of bed!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine vegan

Servings 8 pancakes