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.
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.
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!
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
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!
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.
Pancakes are my favorite thing!!! These look great!
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:)
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!
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.
Your pictures always make me SO hungry!! These look so delicious!!
Pancakes are one of my favorite foods!
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.
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
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!
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?
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?