Old-Fashioned Vegan Pancakes

In Breakfast & Brunch, Recipes by John Robinette0 Comments

I forget when I stopped making pancakes from a pre-mix. Sometime after college, so at least 25 years ago. I stumbled across an old Betty Crocker recipe for buttermilk pancakes and never looked back. They were easier than I thought, much tastier, and opened the door for all sorts of possibilities: Different flours, adding cinnamon, different sweeteners, and so on.

I’ve tweaked it over the years by adding vanilla and cinnamon and swapping out buttermilk with soy milk and vinegar. And now, I’ve veganified it by substituting the eggs with egg replacer. Nothing too it, really. The addition of the vinegar is the secret to making these pancakes fluffy. It replaces the acidity the buttermilk would have provided to act with the baking powder to create the fluff. 

Feel free to experiment by adding pecans or walnuts, bananas, blueberries, or non-dairy chocolate chips.

Products We Used

Silk Original Soy Milk
Ener-G Egg Replacer We’ve tried other brands, but this makes our pancakes fluffier
Bragg Organic Apple Cider Vinegar

Old-Fashioned Vegan Pancakes
Serves 4
Apple cider vinegar is the secret to making these vegan pancakes fluffy like old-fashioned buttermilk pancakes.
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Prep Time
12 min
Cook Time
12 min
Total Time
24 min
Prep Time
12 min
Cook Time
12 min
Total Time
24 min
191 calories
31 g
0 g
5 g
5 g
0 g
111 g
486 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 191
Calories from Fat 43
% Daily Value *
Total Fat 5g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 486mg
Total Carbohydrates 31g
Dietary Fiber 1g
Sugars 6g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup + 2 TBS soymilk
  2. Egg Substitute = 1 egg
  3. 1 TBS vegetable oil (we use organic Canola)
  4. 1 tsp apple cider vinegar
  5. 1 TBS sugar
  6. 1 tsp vanilla extract
  7. 1/8 tsp cinnamon
  8. 1/2 tsp salt
  9. 1 cup flour
  10. 1 tsp baking powder
  11. 1/2 tsp baking soda
  1. Preheat a large skillet to medium heat or set your griddle to 425 F.
  2. Warm 2 TBS of soy milk to lukewarm in a microwave for a few seconds then mix in the egg substitute per the manufacturer's instructions.
  3. In a mixing bowl whisk together the egg substitute mixture, remaining soy milk, vegetable oil, vinegar, sugar, vanilla extract, cinnamon, and salt.
  4. To the wet mixture, add the flour, baking powder, and baking soda.
  5. Combine with a mixing spoon being careful not to over stir.
  6. Let batter rest for 2-3 minutes until bubbles form.
  7. On the lightly greased skillet or griddle, pour out the batter, about 1/8 cup at a time.
  8. Cook until bubbles begin to form on the top of the pancake, then flip.
  9. Cook for another 2-4 minutes until the bottom is golden brown.
  10. Serve with maple syrup, powdered sugar, berries, or jam.
  1. I stir the batter no more than 20 times around the bowl then stop.
  2. A few lumps are ok; over stirring can release the gluten and make the pancakes gummy.
Adapted from Betty Crocker's New Picture Cook Book (Pub. 1961)
Adapted from Betty Crocker's New Picture Cook Book (Pub. 1961)
Sister Eden https://www.sistereden.com/
John Robinette

John Robinette

John is married to Lori and father of two awesome young men all of whom he shares his passion for the environment. When he is not Chief Strategy Officer for Sister Eden he loves to cook and read and be outdoors and fantasizes about hiking the Appalachian Trail. Other essays by John about life, death, and love can be found at his blog Hole in the Sun.

To visit John's blog, click on his name right above.
John Robinette

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