mention the word “pancakes” and the image that comes to my mind is of breakfast on a beautiful weekend morning with hot pancakes and maple syrup, freshly brewed coffee and a leisurely flick through the day’s paper. i think pancakes were invented so that people could have leisurely weekend breakfasts. i haven’t had pancakes in a while, but ever since i bought a bottle of maple syrup about a week back, i decided that it was time to whip up some. (it almost seems mandatory: if you buy maple syrup, you gotto make pancakes.) i used the recipe from the “Joy of Vegan Baking” by Colleen Patrick-Goudreau – and i doubt there is an easier, no-fuss recipe to make pancakes. and the pancakes turned out fluffy and delicious 🙂 since this was the first time i was trying out this recipe, i only made plain pancakes – but there is so much room to customise it to individual taste. the next time i make them, i am going to try using almond milk – and maybe even throw in some chocolate chips or berries to give it a burst of flavour 🙂 so go on and make some today and pamper yourself with a indulgent breakfast – it’s worth every last maple-syrup-drenched pancake bite 🙂

1 cup All purpose flour
1 tbsp Baking powder
1 cup Milk (*the original recipe recommends using non-dairy milk, but i used regular milk)
3 tbsp Maple syrup (*or other liquid sweetener like honey or agave nectar)
2 tbsp Oil
1/4 tsp Salt

Making the Pancakes:
Mix the flour, baking powder and salt in a bowl. In another bowl, combine the milk, maple syrup and oil and mix well. Add the liquid mixure to the flour mixture and mix until just moistened – a few lumps are ok. Don’t overmix the batter – it will cause the pancakes to become too tough. Heat a non-stick pan over a medium-high flame. Pour a couple of drops of oil and spread it around. Pour some batter in a circle on the pan (do not spread it with you ladle – if you want to make it thinner, just tilt the pan to spread the batter). Cook the pancakes for a couple of minutes until bubbles start to appear on the surface. Flip it over and cook on the other side for a couple of minutes. Continue the flip-cook routine until both sides are golden-brown. Pile the pancakes on a plate, top off with a dollop of butter and a splash of maple syrup and dig in 🙂



  1. These look great! I would love to try this recipe using our favorite whole grain flour called Kamut Khorasan Wheat! We usually use a Kamut pancake mix but I have been wanting to make them from scratch!

    1. Hi Lynn,
      thanks for dropping by 🙂 i had never heard of Kamut Khorasan wheat before this (now i know something, thanks to wikipedia 🙂 ) – please do try it out and let me know how it turns out.

  2. Looks yummy!! I have not done pancakes for a while now – hopefully this weekend!!

    1. yes Apu, they were really yummmy! 🙂 please do make them – but be sure to get some maple syrup 🙂

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