78 Reviews of 5 Minute Vegan Pancakes

From: Blessed*One

On Aug 18, 2008

Great, fast recipe. I did make a few changes, though. Because of the differing reviews addressing the baking powder issue, I decided to try going in between 2 tsp. and 2 Tbsp. I used 1 Tbsp baking powder. The texture came out fine. Also, I used rice milk in place of soymilk. I used 2 Tbsp. of applesauce in place of the oil. (Applesauce in place of oil is a trick I learned years ago which is successful in some baking recipes, but not all, of course. It worked well here.) I added 1/2 cup of whole rolled oats to the flour mix to add some different grains to my breakfast. Nice and filling!

From: Chef #523939

On Jun 24, 2007

delicious — but I think it should be 2 teaspoons baking powder, not tablespoons!

From: kelli701

On Mar 30, 2008

These are great! I've never made pancakes before, but I'm 36 and have eaten plenty of them. Since I've never made them, I didn't question the 2 tbsp. of baking powder. I thought the batter was so thick because I used all whole wheat flour. I added an extra 2 oz. of soymilk, and the batter then looked the consistency of my grandmother's pancakes, so I cooked them. They came out light and fluffy - perfect texture. After eating these I started looking at traditional pancake recipes. I didn't know they usually have eggs, milk AND butter - I thought just milk or buttermilk and the dry ingredients. Now I REALLY can't believe these taste just like the ones my grandmother used to make - without all that fat! Thanks so much for this great recipe.

From: Chef #757427

On Feb 8, 2008

Awesome recipe! I experimented quite a bit with this using fresh ground whole spelt flour. I never got spelt pancakes right before this. I found out you can substitute water for the soy milk without any problems. I used olive oil instead of vegetable oil, but (believe it or not), this can be omitted too (but the cakes will leave a print on the griddle)! I did find that the ratio of flour to water should be a little more than 1:1 (slightly less water) - but that could be because my flour was less dense (being freshly ground and not packed down - or because I was using water, not soy milk). I think the amount of baking powder can be cut back, too. The sweetener does affect the quality and the golden-browning aesthetic, so that I would keep unless I really wanted to go low-cal/nutrient-dense.

From: ~heidi~

On Feb 1, 2009

Fantastic pancakes! I made some small changes.. I used milk instead of soymilk and added 1 T vinegar to turn it into buttermilk. I also added cinnamon and ginger, which is delicious. I increased the recipe by 1.5 and it made 3 huge, dinner plate sized, 1/2" thick pancakes. Very fluffy and super easy! Thanks for the great recipe

From: TheRainbowVegan

On Jul 25, 2009

I had to run in and write a review asap for this one, I even created an account after totally forgetting which darn email address mine was under Any how, this recipe is now a staple in our house and will be forever! I only changed a few things: Since there was a debate about the baking powder I went ahead and added a tad more then two teaspoons and substitued the oil for unsweetened organic applesauce, and added a teaspoon of pure vanilla, it was deeeeeelish! We topped ours with a small smudge of vegan butter and a palm of vegan chocolate chips (well our 4 year old did) and then a drizzle of maple syrup, YUM! I eat mine "nekkid" so I just put three or so chocolate chips in the middle and rolled mine up and ate it that way with out maple, was amazing. I want to thank you a million times over for this recipe, it's super easy and fool proof, I don't know why others are having problems with it, but I promise it's easy and yums, just follow the steps and get creative if you're comfortable! Thank you thank you thank times a million, we're sure to use this one again and again, and thank you every single time! My 4 year old thanks you too! :D updated I also forgot to add that even my southern Grandmother ate them! She refused at first, but then once she saw how everyone else was gobbling them down, she tasted one and then came back for two more for herself, that says alot! This is a 70 year old southern woman who still thinks organic things taste funny and that vegans will die off from starvation, ha.

From: VivaEpicurea

On Apr 11, 2008

Well, I tried it with just 2 teaspoons of baking powder and brown sugar instead of white and the results were simply stunning!. This recipe is a "good as gold" recipe.. a real keeper.. But you MUST changed Tablespoons to TEASPOONS for the baking powder, otherwise you get the amonia smell, which is most unpleasant..

From: Chef #813288

On Apr 9, 2008

My mom made this using whole wheat along with some nuts and dried cherries. It turned out wonderfully. I didn't know it was possible to make pancakes without eggs. I don't buy eggs, but still eat them if they are mixed in things (not omelets, etc.) I'm so sensitive to the taste of eggs now, that I can taste them in cookies sometimes. It was wonderful knowing that there are other options.

From: Chef #795886

On Mar 20, 2008

I agree- I think two Tbsp is too much baking powder. I mixed mine up and the batter was so thick I had to scrape it out of the wisk. I added about 1/2 cup of pumpkin puree (fiance LOVES pumpkin anything) and between the oils and texture, the batter was perfect. This really is a great recipe, just needs a little tweaking. I will defnitely keep this one around.

From: djonesy11

On Jul 12, 2008

These were quick and easy to make. Not to mention they tasted GREAT!! I got the idea to make these at 8:15am, and by 8:30 breakfast was complete and on the table. Thank you for this recipe.