The Hamptons Vegan

Living the Vegan Lifestyle

veganpancakes

Pancakie Pancakes are the best pancakes!

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pancakes. time to eat!
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Pancakie pancakes. Oh, the memories!

Pancakes were (and probably still are) my family’s favorite breakfast. It goes way, way back. When everybody was little, our Bryan began calling them “pancakies.” It remained endearing to our family. To this day, they are often still requested for breakfast by this name. No, he will never live this down.

But the original pancakies were not vegan. It took trial and error to convert our vegan pancakes to the pancakie standards we remembered.

Our trial and error resulted in the batter being too thick, too sticky, or not working at all.

Perfect Pancakie Pancakes

But then we came across this perfect recipe that does not fail. It works every single time we make it. And throw in some extra yummies to take it to the next level. (Berries for me and chocolate chips for the rest of the gang.) Except for the Big Guy that is! It’s plain pancakes with a little vegan butter and maple syrup. And that’s what makes them great, too. They are versatile but also just fine the way they are.

pancake, not ready to flip.
Don’t flip the pancake yet!
pancake ready to flip
Now it’s ready- flip that pancakie!

And the ingredients couldn’t be any simpler! Mainly shelf-stable items that are easily purchased at your local grocery store. So you can whip these babies up anytime you have a pancakie craving!

Future Pancakies

We know you’re going to love these. So you should plan to make a double batch! And you can freeze these for more pancake breakfasts throughout the week. Just reheat them in the toaster and enjoy an easy pancakie breakfast. Cook once, eat twice! (Or three or four times!)

golden brown pancake
Golden brown pancake perfection

These pancakes are a classic. And they taste amazing with a side of saucy apples on top!

Sauteed apples atop pancakes
Saucy Apple Topping

But if you want to change it up occasionally, try our Joyful Gingerbread Pancakes or our Favorite French Toast! They work great when you’re feeling like breakfast for dinner, too!

© thehamptonsvegan 2017-2025 all rights reserved

stack of pancakes
thehamptonsvegan

Pancakie Pancakes

The best in breakfast comfort food.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 16
Course: Breakfast
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 cup unbleached all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 cup non-dairy milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 tablespoon vegan butter or oil for pan

Method
 

  1. Mix flour, sugar, baking powder, and salt in a large bowl.
  2. Mix ground flax seed with water in a medium-sized bowl, and let thicken up for about 5 minutes.
  3. Add the milk, oil, and vanilla to the flax/water mixture and stir it well.
  4. Add wet ingredients to dry ingredients. Don't overmix. Let the mixture set while preparing the pan.
  5. Heat a nonstick pan on medium-high heat until hot.
  6. When heated, add butter or oil and let it heat through. Then add about 1/3 cup of batter to the pan. Do not move pancakes until small bubbles start to appear on the edges.
    Gently lift an edge to check for golden color underneath. Then carefully lift the edges gently until your pancake flipper can easily go completely under the pancake.
    Then flip and finish cooking the other side, checking for doneness after about 1 minute.
    If pancakes are cooking too quickly, turn the heat down a notch. If the pan isn't completely nonstick, grease it well.
  7. Add in any mix-ins of your choosing. If you use different add-ins like chocolate chips, bananas, and berries, place them on the tops of the pancakes as they cook. But if you want the same add-ins in all the pancakes, mix them into the batter before pouring them onto the griddle.
  8. To keep them warm as you finish cooking the rest of the batter, place a wire cooling rack inside the oven set to warm (or 170 degrees Fahrenheit.).Add the finished pancakes to the rack until ready to eat.

The Joyful Gingerbread Pancakes is a Great Way To Wake Up!

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syrup on gingerbread pancakes
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What could be better than waking up to joyful gingerbread pancakes?!

Mmmm, gingerbread pancakes.

In our house, pancakes are always welcome. Berry pancakes, pumpkin pancakes, chocolate chip pancakes, banana pancakes, and chocolate chip banana pancakes are all favored here.

We are not picky when it comes to pancakes, (also known in our home as “pancakies” by those who shall remain nameless). 😉

But one of the all-time greats we’ve made is the Joyful Gingerbread Pancakes. The aroma, the taste, the beautiful golden deliciousness! It’s mouth-watering perfection.

gingerbread pancakes

First Gingerbread Pancakes, To Start The Day.

Pancakes are the start of a great weekend. Or a special morning. And sometimes they are even a part of our breakfast for dinner.

We struggled to find a basic recipe for pancakes that worked consistently. And we kept trying variations and kept experimenting until we got it right. Then it opened the doors for all the other flavor combinations that followed.

So let’s begin!

Let’s break it down

The substitutes

Because traditional pancakes have eggs and milk, we need to find a substitute for these. With some recipes (including these pancakes), all these ingredients are not always necessary. Our joyful gingerbread pancakes don’t need an egg substitute.

But for most pancakes, we use soymilk or other non-dairy milk to replace the dairy milk, and we use a flax “egg ” to replace the traditional egg by simply mixing 1 tablespoon of ground flax meal with 3 tablespoons of water. Then just let it thicken for about 5 minutes, and it’s ready to go into the mix. And to replace butter, choose a vegan “butter” or light oil.

Access to these alternative products has just gotten so much easier than before. Easy-Peasy.

ingredients for gingerbread pancakes
pancake batter

The equipment

A good pan is a good thing for pancakes. Non-stick works best. Pancakes do tend to stick. I’ve always liked using my griddle with a little oil, but I’ve recently enjoyed using a Scan pan, too. No oil is necessary.

Be patient when flipping. It’s important to see a few bubbles and drier edges on the pancakes before attempting to slide the flipper underneath to flip them over. I like to use a very thin spatula and gently go in, all around the edges, lightly lifting as I go, until I’ve slid under the pancake. Then flip!

pancakes ready to flip
two gingerbread pancakes
gingerbread pancakes in pan

The cooking procedure

When mixing pancakes, be careful not to overmix the batter. I also like to make sure the pan is nice and hot, and the batter rests a bit before hitting the hot pan.

Sometimes the pan needs a little bit more oil after removing the pancakes, so the next ones don’t get stuck. But just a small amount.

The wrap-up

Then I place a cooling rack over a baking sheet and add the cooked pancakes as I make them. If everybody doesn’t eat them right away, I will put them in the oven at a low temperature, just hot enough to keep warm, but not too high to dry them out.

gingerbread pancakes

I separate leftovers with a piece of parchment paper, then place them in a container and freeze them. It’s especially nice to have pancakes ready and waiting in the freezer for an anytime breakfast or snack.

Those are my pancake tips!

Hope you enjoy the Joyful Gingerbread Pancakes as much as we do! And for more breakfast ideas, try our Bigly Big League Breakfast Sandwich:

breakfast sandwich

And our Wakin and Makin Vegan Bacon:

vegan bacon

© thehamptonsvegan 2017-2025 all rights reserved

syrup on gingerbread pancakes
thehamptonsvegan

Joyful Gingerbread Pancakes

An aromatic, mouthwatering vegan pancake recipe to get everybody out of bed!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 cup flour all purpose, whole wheat or oat flour all work
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup soymilk
  • 2 tablespoon molasses or maple syrup (can also use brown sugar)
  • 2 tablespoon vegan butter melted or use light oil

Method
 

  1. Whisk together flour, baking powder, spices, and salt
  2. Stir in soymilk, molasses (or maple syrup), and melted butter (or oil).
  3. Heat the griddle on medium and add a bit of oil if not using a good non-stick pan.
  4. Pour about 1/3 cup of batter on the hot griddle. (If too hot turn down the heat a bit)
  5. When pancakes show bubbles on top, and about 1/4 -1/2 inch of the outer rim of pancakes looks drier than the rest of the pancakes, it's time to start the flip. Using a thin flexible spatula, gently lift the edges a bit all the way around and continue to push the turner through until you can lift the entire pancake off the pan. And then flip it over. If it's still sticking too much it may need a bit more cooking time until it's ready.
  6. It will take less time to cook on the other side. When you see the light golden color underneath, remove it and place it onto a plate or cooling rack.
  7. Respray or add a small bit of oil if needed and pour out the next pancakes onto the pan. Continue until all batter is gone.
  8. Eat or freeze for later.