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
- 1 cup + 2 TBS soymilk
- Egg Substitute = 1 egg
- 1 TBS vegetable oil (we use organic Canola)
- 1 tsp apple cider vinegar
- 1 TBS sugar
- 1 tsp vanilla extract
- 1/8 tsp cinnamon
- 1/2 tsp salt
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Preheat a large skillet to medium heat or set your griddle to 425 F.
- 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.
- In a mixing bowl whisk together the egg substitute mixture, remaining soy milk, vegetable oil, vinegar, sugar, vanilla extract, cinnamon, and salt.
- To the wet mixture, add the flour, baking powder, and baking soda.
- Combine with a mixing spoon being careful not to over stir.
- Let batter rest for 2-3 minutes until bubbles form.
- On the lightly greased skillet or griddle, pour out the batter, about 1/8 cup at a time.
- Cook until bubbles begin to form on the top of the pancake, then flip.
- Cook for another 2-4 minutes until the bottom is golden brown.
- Serve with maple syrup, powdered sugar, berries, or jam.
- I stir the batter no more than 20 times around the bowl then stop.
- A few lumps are ok; over stirring can release the gluten and make the pancakes gummy.
To visit John's blog, click on his name right above.