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Easy Pancakes

What you need: 

2 1/2 cups all purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 tablespoon vegetable oil
1 teaspoon salt
2 1/2 cups nondairy milk or water
dash cinnamon, optional

What you do: 

1. Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise. It's important only to mix the batter enough to moisten, as overmixing will make the pancakes tough.
2. Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again. (I don't usually bother, since everyone's starving!)
3. Cook over medium to medium-high on an oiled skillet until golden, carefully breaking apart any large lumps with the spatula. Serve immediately.

Preparation Time: 
20-30 mins
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I just make these for my non-vegan partner in crime and added frozen organic blueberries because we had some and he LOVED them!  thank you so much for this quick, easy, and delicious recipe.  This was my first time making pancakes even and they came out great: light, fluffy and scrumptious!!!!

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;)b
I used the recipe as listed and made ~9-10 gigantic pancakes (6-8 inches wide).  They are thick and very fluffy, unlike the recipes I've tried in the past.  I think it's due to the baking powder.  I added some extra sugar and topped with real maple syrup.  Yumm! 

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I have made these so many times - for all non-veg friends and family - and they are DELICIOUS every time!  Thanks so much for the recipe!

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Great recipe.  I used applesauce in place of the oil, and added huge organic blueberries.  They were so light, fluffy and good.  This is my go to pancake recipe from now on.  Wish I had seen the review that suggested vanilla before I made them.  I'll definitely do that next time.

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This recipe really only works with serious alterations.  They're incapable of browning because of the lack of baking soda.  They taste like cardboard because the main flavoring agent is flour. Following this recipe just ended in an unfortunate waste of ingredients.

I have made these pancakes several times, following the recipe exactly (except for the addition of vanilla) and I have never had any problems. I own a catering business, so I consider myself pretty skilled in the kitchen. These are delicious, super easy, and come out perfect for me every time.  Today I added fresh blueberries and served with Oregon Marionberry syrup...yum!

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This recipe really only works with serious alterations.  They're incapable of browning because of the lack of baking soda.  They taste like cardboard because the main flavoring agent is flour. Following this recipe just ended in an unfortunate waste of ingredients.

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These pancakes are AMAZING!  :)>>>  I halved the recipe since it was only going to be me eating them and I used half whole wheat flour and half all purpose. I added a little vanilla too. They were super fluffy and delicious!

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;)b The kids loved these pancakes!!! We added Raspberries to the batter--delicious!!!

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used brown sugar and they came out great ,thanks

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Best Pancakes ever!!!  :D

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