PPK’s Puffy Pillow Pancakes: A Step Toward Pancake Perfection

I’m getting closer!

Who would’ve thought that after months of trying recipe after recipe of various doughy, floppy, chewy, bland pancakes that billed all types of failure that I’d finally take a step in the right direction with a vegan pancake recipe?

Not me.


But this pancake recipe is a keeper. I would definitely make it again because these pancakes are indeed, as their name suggests, like little puffy pillows of pancake (near) perfection. The flax and the white whole wheat flour gave the pancakes a nice wheat-y, pretend-it’s-healthy kind of feeling, but they’re also luscious and thick yet light enough to elevate themselves to a level of questioning: “Did I really make these myself?”‘ They’re barely sweet and I ate several (deliciously) plain, but they’re perfect with a hit of honey or syrup…or if you’re feeling ambitious, peanut butter and jelly or any combination of the above…

Even though it uses a dash of oil, not butter (as I suspected is the secret fluffifying ingredient in the pancakes at Stacks and Le Peep), the pancakes have a suprising amount of crumb. As in: when you dig in with a sideways fork to slice off a triangle of pancake, the outer edge gives the slightest bit of crunch and a clean swipe through the pancake without (too much) sagging inward from sogginess or lack of structure.

This is important. Is it sad that all I want is to make restaurant-style? -worthy? pancakes?

…Not when I think about the fact that it costs about $10 a pop when you go to either of my favorite pancake spots.

And I crave those pops.

All. The. Time.

Puffy Pillow Pancakes
Thank you, Post Punk Kitchen! You are my new vegan pancake/baking hero.

Notes: The PPK post has some really awesome pancake-making tips that quite possibly helped these pancakes turn out better than any others I’ve ever made. (Either that, or the ingredients). Check them out! I also took a cue from Smitten Kitchen and kept the pancakes warm in the coldest oven possible (175 F degrees) on a cookie sheet which was AWESOME. I will now be doing this all the time in order to ensure maximum pancake freshness when eating after all the pancakes are made, instead of nibbling throughout the cooking process for fear that all the pancakes will be cold and softened by the time it’s, you know, time to actually eat them.

Makes 12.

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract

1. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.

2. Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

3. Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

4. Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

5. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

Rest pancakes on a cookie sheet in a 175 F degree oven until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so (or fry in a pan until re-crisped and warmed through).


Nutrition facts (per 1/12 recipe): 104 cal, 4g fat, .7g fiber, 2.2g sugar, 1.8g protein

(Ugh. We also tried to make the Kerbey Lane mix pancakes the same morning [Seriously? Two batches in one day?Uhh…yes. Too many pancakes = not a thing.] of the famous Austin breakfast place and they were DISAPPOINTING with all caps. Flat and spongy. I sure hope the actual Kerbey Lane pancakes are better!)


6 responses to “PPK’s Puffy Pillow Pancakes: A Step Toward Pancake Perfection

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  4. Pingback: Super Fluffy White Whole Wheat Buttermilk Pancakes « The Pancake Princess and the Protein Prince·

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