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Posted on Wed, May 1, 2013 : 12:30 p.m.

Vegan Breakfast Pancakes - delicious, light and fluffy

By Vicki Brett-Gach

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Treat someone special to homemade pancakes on Mother’s Day.

Photo by Sam Gach

Lots of people reach for prepared pancake mix for convenience, but homemade pancakes are sooo much better — and almost as easy. And more importantly of course, you get to control the ingredients.

Pancakes always feel like a special indulgence, and maybe that's because we associate them with leisurely weekend mornings. But in truth pancake batter can be ready in just about the time it takes to heat up your griddle — particularly so when you make the batter without the usual buttermilk and eggs.

I made these pancakes recently for my daughter and husband, who devoured them as soon as their forks hit the plates. Since I almost always make pancakes with whole-grain flour, these pancakes (with all-purpose flour) seemed like an extra special treat. I had a feeling they were going to be good, but even I was surprised how quickly they vanished. Maybe my husband was exaggerating, but he did say these were the best pancakes he ever had.

Maybe someone very nice will surprise you with these light and fluffy pancakes on Mother's Day! And why shouldn't you help the process along just a little bit by leaving this recipe in plain view and dropping hints throughout the week?


Serves 2 or 3 (makes about 6 pancakes)

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

3/4 cup water

3 tablespoons maple syrup, plus extra for serving

8 ounces fresh or frozen blueberries (optional)

Teeny bit of canola oil for the griddle


In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. In a glass measuring cup, whisk together water with the maple syrup. Add the liquid to the flour mixture and mix until just combined. Do not over mix; batter should have some lumps.

Lightly oil large skillet or griddle, and heat over medium high heat. Pour 1/4 cup of batter onto the skillet, and sprinkle blueberries on top, if using. Repeat with remaining batter, allowing room between pancakes for flipping. When small bubbles appear in the center of the pancakes, quickly flip to other side. Allow to cook on the other side until golden and cooked through, about one minute more. If batter gets too thick, add a little more water, 1 tablespoon at a time. Serve pancakes with warm maple syrup.

(Recipe from Chloe's Kitchen, by Chloe Coscarelli)

Vicki Brett-Gach is an artist, writer, wife, mom, and enthusiastic vegan, and loves to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food. Vicki understands the challenges a new vegan can face, and welcomes your questions and comments at


Mary Bilyeu

Wed, May 1, 2013 : 8:13 p.m.

Oh, these look amazing! Egg would enrich them a bit, but it's certainly not at all necessary. And I always add just a pinch of cinnamon, too ... :)

Vicki Brett-Gach

Wed, May 1, 2013 : 11:11 p.m.

Thank you Mary. I think cinnamon and maple syrup are a particularly wonderful combination!


Wed, May 1, 2013 : 6:15 p.m.

These sound good, but what I'd really like is the recipe that Angelo's uses for their pancakes.

Nicholas Urfe

Wed, May 1, 2013 : 5:29 p.m.

Interesting that this recipe does not do anything to try and make up for the typical egg and fat in a pancake. Wondering how the change impacts texture, etc.

Vicki Brett-Gach

Wed, May 1, 2013 : 11:06 p.m.

Hi Nicholas. These pancakes have a very fluffy texture without the traditional egg and oil.

Jessica Webster

Wed, May 1, 2013 : 5:24 p.m.

Oh Vicki, these look so amazingly good. I've never had pancakes that had syrup in the batter. What an interesting idea. I'm going to have to try these, maybe even for dinner.

Vicki Brett-Gach

Wed, May 1, 2013 : 11:04 p.m.

Hi Jessica. I think these would be great for dessert too with chocolate chips instead of blueberries!