Well, I’ve been on a pancake kick lately. Opinions about pancakes seem just as subjective as those surrounding cornbread and chocolate chip cookies. There are countless recipes, variations, and a slew of very strong preferences. Crispy edges? Thick? Thin? Maple syrup?
I’ve never rejected a pancake, but my favorite type of ‘everyday’ pancakes are thick, fluffy ones; the kind I used to order when I’d go out for breakfast. I refused syrup for many years (I ate my pancakes with cream + sugar), but I’ve gone back to basics. Now, pancakes are merely a vehicle to transport vast amounts of pure maple syrup.
So, this recipe is for ultra-absorbent, syrup-soaking, soft, thick, and fluffy cakes. They may be made vegan, or not. I can’t actually decide which I like better, though the difference is negligible. The photos are from two different batches, one vegan, the other not.
Thick and Fluffy Pancakes
By CinnamonQuill
Inspired by this recipe from CeliacTeen
Adapted from this recipe1 1/4 cup non-dairy milk
1 teaspoon vinegar
1 egg OR 1/4 cup unsweetened applesauce
1/4 cup canola or safflower oil
1-2 teaspoons vanilla or maple extract
Oil for pan1/2 cup brown rice flour
1/2 cup millet flour
3/4 cup tapioca flour
1/4 cup sugar (I used brown sugar)
3/4 teaspoon guar or xanthan gum
1 teaspoon baking powder
3/4 scant teaspoon baking soda
Tiny pinch saltPreheat skillet or griddle; brush with a very light layer of oil or cooking spray.
In medium mixing bowl, stir together wet ingredients. Whisk in dry ingredients, making sure there are no big lumps of flour. Let batter stand 3-5 minutes.
Using a ladle or ice cream scoop, pour batter by the scant 1/4 cup onto the hot pan. Cook until edges look set and there are little bubbles on the surface of the cake. Flip and cook 30-60 seconds more, until bottom is golden.
Halfway through, you may need to refresh the oil on the pan, depending what kind of pan you are using.
Because they are thick, these pancakes may take a bit longer to cook, be patient, and do a test pancake to determine exact cooking time.
Makes about 18-20 5″ pancakes.
Notes and troubleshooting:
-For a PDF of the above recipe, click here.
-Non-dairy milk differs in thickness, so you may need a bit more/less, depending on what you use. I’ve had the best luck with almond milk and lite coconut milk. Full-fat coconut milk is too thick, and may need to be watered down.
-While I used applesauce as an egg replacer, other methods would probably work too. Be sure to use unsweetened applesauce if you don’t want the pancakes to have an apple flavor. Also, increase the vanilla to mask any apple flavor, if desired.
-To get evenly browned pancakes, make sure the pan is adequately preheated. If pancakes get ‘lacy’ pattern, the heat is probably too high.
-I’ve had good luck using other flour mixes in this recipe, so it should adapt well to fit your needs.
Cinnamon Quill is a place to showcase my way of baking, including my love of ancient grains, bread, and cocoa. Usually vegetarian, sometimes vegan, always gluten-free. Stay a while, explore, and discover something delicious.
25 comments
Jeanine says:
May 13, 2010
Oh wow, these pancakes look fantastic! I LOVE pancakes, and lucky for me, my kids love them too. We used to stir in some M&M’s or chocolate chips, but the kids actually prefer lemon zest and blueberries. I’m impressed with their choice.
ashley says:
May 13, 2010
Uhhh, yum! These seriously look perfect! This is what an original pancake looks like…I feel like I’ve forgotten with all of my crazy additions, haha. I just bought millet flour but don’t have the tapioca flour or guar gum…Might have to try them anyway with a few subs. Awesome photos…I want that plate!
valen says:
May 14, 2010
Wow those pancakes look to die for! I will have to try them soon! A few weeks ago I couldn’t stop making pancakes, I love them, always have, always will. Here is my latest favorite recipe if interested
http://gingerlemongirl.blogspot.com/2009/12/whole-grain-yeasted-pancakes-recipe.html
Lauren says:
May 14, 2010
I’m so glad I could be of some inspiration to you! These pancakes look absolutely wonderful =). A perfect canvas to soak up the maple syrup no doubt!
Meg says:
May 14, 2010
Wow, these look so pillowy and soft – like the pancakes served in a diner! I’ve never had vegan pancakes, but after seeing these I think I will have to try them.
As far as pancake additions go: if I have no syrup, I like to spread pancakes with good orange marmalade.
Morgan says:
May 14, 2010
Pancakes are my favorite thing!!! These look great!
Ann says:
May 16, 2010
These look perfect! Aren’t everyone’s favorite pancakes the kind you order when you’re out? I’m a Grade B Maple Syrup kinda gal:)
KathyinMD says:
May 22, 2010
These are fantastic! I used the non-vegan recipe, and I added a tablespoon of molasses to the white sugar (I love molasses). They cried out for a dash of cinnamon so I added that too. DELICIOUS! Thank you so much!
Nancy - The Sensitive Pantry says:
May 26, 2010
These are so light and fluffy. Just like regular pancakes–and we can eat them! I have to type quickly because I need to scroll down and look at the other delicious recipes–pound cakes, tagalongs, thin mints. Yum.
carrie @ gingerlemongirl.com says:
Jun 21, 2010
Your pictures always make me SO hungry!! These look so delicious!!
Pancakes are one of my favorite foods!
Angela says:
Jul 9, 2010
OMG, those look PERFECT! And they don’t “look gluten free”, as my family would say. =)
I kinda wanna reach onto the screen and try to pop one in my mouth.
kathy says:
Jul 25, 2010
hehe love the post title. Beautiful photos. I hope you will submit this recipe to my new “vegan finds” website: http://www.FindingVegan.com
~Kathy
KathyinMD says:
Aug 1, 2010
I made these again this morning, adding in a diced peach for Peach Pancakes. This recipe is really robust! The pancakes held together even with chunks of peaches. Amazing! Thank you again!
Ellen Allard says:
Aug 7, 2010
Jenn – what was the texture of the inside of these pancakes like? I’ve had modest luck making gluten free, dairy free pancakes without eggs. They tend to be gummy, no matter if I use flax gel (flaxmeal mixed with water) or applesauce or Energ Egg replacer. Maybe I have to adjust my expectations? I’m expecting them to be dry and fluffy, like pancakes with eggs. Did you find that to be the case?
Ellen @ I Am Gluten Free says:
Aug 7, 2010
Jenn – what was the texture of the inside of these pancakes like? I’ve had modest luck making gluten free, dairy free pancakes without eggs. They tend to be gummy, no matter if I use flax gel (flaxmeal mixed with water) or applesauce or Energ Egg replacer. Maybe I have to adjust my expectations? I’m expecting them to be dry and fluffy, like pancakes with eggs. Did you find that to be the case?
Sophie says:
Aug 30, 2010
MMMMMM,..Your Gf pancakes look the best!!
Tasty at the max!
Ali says:
Feb 20, 2011
These are seriously awesome. I make them all the time, with chocolate chips
a perfect Sunday brunch/ late night snack, if you ask me. They work really well with Bob’s Gluten Free Pancake mix, too! (I make ‘em vegan– applesauce and almond milk, and they are consistently thick and fluffy and awesome.)
Megan D says:
Feb 24, 2011
I tried your recipe this morning. I followed all instructions using applesauce for egg and unsweetened original So Delicious coconut milk. I used a 1/8 c. scoop so I could make them kid sized.
The first few I did were quite thin and crepe like. Not fluffy like I was hoping. From lots of pancake making and experimenting I thought the batter was too thin. I added half a cup of GF flour mix (the standard rice flour, tapioca, potato starch) and cooked them on my electric griddle at 300F.
The kids proclaimed them delicious and we are all enjoying the 20 the recipe made.
The brown sugar gives them a very nice depth of sweetness that I don’t think I could have gotten with white sugar.
Thank you for the recipe.
CQ Baker says:
Feb 24, 2011
Hmmm, I wonder what made them so thin. My only guess is the millet flour; the millet flour I use is very whole-grain like and heavy, whereas my mom uses a very finely ground millet flour that is almost more like a starch. More and more I am finding that consistency amongst flour types and brands is a big issue. I am glad you were able to solve the glitch by adding more flour! Thanks for taking the time to comment
Megan D says:
Feb 24, 2011
I used all Bob’s Red Mill products this time though I have some Azure Standard bulk millet I’m about to open. I’m sure I’ll make these again and I’ll hold off on the additional flour until I see how the other millet reacts.
Mabel says:
Mar 11, 2011
These pancakes are ABSOLUTELY AMAZING! I have tried several GF pancake recipes since my daughter was diagnosed with gluten intolerance at age 16. She is almost 22 now. These are by far THE BEST… and the ONLY pancake recipe we will use from now on! If you served these to a non-celiac person and did not tell them they were GF….there is no way they would be able to tell. My daughter jokingly told me she thought I had slipped her some regular pancakes……These are toooooo good to be GF! Thank you vey much for posting this recipe !!!!!
CQ Baker says:
Mar 11, 2011
Thank you for your kind comment and report of your experience with the pancakes! I am so very happy they worked for you!!! Plus, this comment totally made my day, so thanks!
The Surprising Secret to Chewy Brownies (Vegan, too!) | The Cinnamon Quill says:
Sep 12, 2011
[...] experiments that end with chisels, not forks. And then there is just a whole lot of repetition; the pancakes, the granola bars, the chocolate chip cookies, and discovering the wide world of Gluten Free Feed. [...]
Kathy says:
Apr 8, 2012
I just made these and they are delicious! I used banana instead of applesauce and they turned out really good. I have been searching for a good gluten free, vegan pancake and I finally found it. Believe me, I have tried many recipes and none of them came out quite good as your recipe. Thank you!
Elizabeth Lineberry says:
Apr 23, 2012
Best pancakes I’ve ever made!!!