Pancakes are the epitome of American breakfast comfort food. But were they just randomly invented in a diner or something?
Well, not really, they’re dated to around 30,000 years ago during the Stone Age… I mean, they’re obviously pretty good since the recipe has been carried on since the stone age.
What makes this recipe different?
If you’re here right now, I can only assume you’re surfing the web for the perfect pancake recipe. Spoiler alert, you’ve landed on it.
This pancake recipe is superior to the rest of the pancake recipes because it is egg-less and dairy-free. Now I know what you’re thinking, how could a pancake work with no eggs or milk? Well, that’s where our plant-based alternatives come in
Instead of throwing in an egg into the batter, we will be throwing in a flax egg. If you’re not familiar with flax eggs, it’s essentially flax seeds ground up into a powder mixed with warm water. After a few minutes, this mixture becomes coagulated similarly to an egg.
And so what about dairy? You guessed it, we will be using a plant-based milk alternative. Oat milk, hemp milk, almond milk, cashew milk, soy milk, coconut milk, rice milk, flax milk, pea milk… The list goes on. You have a variety of milks to choose from for this recipe, but I choose oat milk because that’s what I regularly drink in my house.
So, there you have it. This recipe is different because there’s no guilt in indulging in a tall stack of these fluffy pancakes.
Can’t I just use eggs and dairy milk?
Sure, if you don’t have flax eggs or plant-based milks on hand, or maybe you’re not a plant-based eater then there’s other options for you. Go ahead and replace the flax egg for 1 chicken egg and replace 1 cup of plant-based milk with 1 cup of dairy milk. Follow the recpe the exact same way.
Can’t I just buy syrup from the store?
Of course you could, just how you could buy pancake mix from the store. But where is the fun in that?
Besides that, you’ll know exactly what’s going into your foods as opposed to reading the long list of ingredients on the back of your favorite pancake syrup.
This brown sugar syrup recipe is a great replacement for the stuff sold at the supermarket since it is just 2 ingredients. And guess what they are? You got it! Water and sugar. Plain and simple, but very sweet!
What else can I top my pancakes with?
If syrup is just too sweet for you then try some other mildy sweet options like fresh fruit, honey, agave, whipped cream, or a fruit compote.
If you’re looking for something else to top your pancakes with other than old school syrup, then try nutella, ice cream, caramel, fruit flavored syrup, nut butter, or chocolate chips.
And if you’re looking for toppings that aren’t sweet at all, then try nuts, butter, bacon, fried eggs, sausage, salsa, or fried chicken.
Can I add my toppings into the batter?
Of course. Add things like blueberries, nuts, and chocolate chips right into the batter. To add nutella, caramel, or nut butter filling, pour half of the desired batter into the non-stick pan, pour your filling in the middle of the pancake, and pour the other half of the desired batter over the pancake. Flip as you normally would and serve.
How do I know when to flip the pancakes?
The pancakes are ready to be flipped when you can visibly see bubbles forming in the center and around the edges of the pancake. You will also be able to see the edges of the pancake discolor from the original batter color. The batter should not be runny when the pancake is flipped.
How many pancakes does this recipe make?
This pancake recipe yields 8 pancakes, so if you don’t plan on using all the batter at once, you can either cut the recipe in half, store the pancake mix in the fridge up to 2-4 days, or store the cooked pancakes in a zip lock bag to freeze for up to 2 months.
Meanwhile, the syrup recipe yields 1/2 cup of syrup which you can keep in an airtight container in the refrigerator for up to 1 month.
Fluffy Pancakes With Brown Sugar Syrup Recipe
Equipment
- 3 bowls
- 3 spoons
- Non-stick pan
- Spatula
- Small pot
Ingredients
Fluffy Pancakes
- 1 ¼ cup all-purpose flour
- 2 tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ cup butter
- 1 tbsp ground flax seed
- 2 tbsp warm water
- 1 cup milk
- 1 tsp vanilla extract
- ¼ tsp salt
Brown Sugar Syrup
- ½ cup brown sugar
- 1 cup water
Instructions
Fluffy Pancakes
- Using a spoon, combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Mix ground flax seeds and warm water in a bowl with a spoon and set aside for a couple minutes to coagulate.
- In a separate bowl, add melted butter, sugar, flax mixture, milk, and vanilla extract and mix with spoon. Set aside.
- Add the dry mixture to the wet mixture and mix until just combined. Set aside.
- Over medium heat, pour ¼ of the pancake mixture to non-stick pan.
- Cook until bubbles have formed on top of the pancake and the edges have discolored from the original batter color to flip.
- Wait until the pancake has completely puffed down after the flip to transfer to a plate and assemble stacks.
Brown Sugar Syrup
- Combine sugar and water to a small pot over low to medium heat.
- Stir the mixture with a spoon until it starts to bubble.
- Once the mixture is bubbling, about 20 minutes, remove from heat and cool.
- Once cooled to room-temperature, pour over stacked pancakes. Enjoy!
Notes
- This pancake recipe yields 8 pancakes, so if you don’t plan on using all the batter at once, you can either cut the recipe in half, store the pancake mix in the fridge up to 2-4 days, or store the cooked pancakes in a zip lock bag to freeze for up to 2 months.
- Meanwhile, the syrup recipe yields 1/2 cup of syrup which you can keep in an airtight container in the refrigerator for up to 1 month.
- The pancakes are ready to be flipped when you can visibly see bubbles forming in the center and around the edges of the pancake. You will also be able to see the edges of the pancake discolor from the original batter color. The batter should not be runny when the pancake is flipped.
- If you don’t have flax eggs or plant-based milks on hand, or maybe you’re not a plant-based eater then there’s other options for you. Go ahead and replace the flax egg for 1 chicken egg and replace 1 cup of plant-based milk with 1 cup of dairy milk. Follow the recpe the exact same way.
- To make a dry pancake mix, combine flour, baking soda, baking powder, salt, sugar, and flax seed. When ready to use, combine that mixture with water, butter, vanilla extract, and milk.
Nutrition
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
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