Christie C. What makes perfect pancakes? Is it the fluffiness, the sweetness, or the just right golden brown color on top? I grew up eating a lot of Aunt Jemima pancakes with Log Cabin syrup, but as a kid I really wished I could make those super fluffy, slightly sweet, and golden brown puddle shaped pancakes I enjoyed when my parents or grandma took me to old school diners for breakfast. After years of determination and experimentation, I found a way to get consistently fluffy, sweet, and delectable pancakes regardless of what ingredients I had on hand. As food gets more expensive internationally, it is important to be able to cook our favorite foods regardless of the ingredients we have on hand. Here is how to make Perfect Pancakes with Substitutions.
“Just a stack of sweet dreams on a plate.” ―
Anonymous
Why You’ll Love This Perfect Pancake recipe
- Easy to make
- 8 wholesome ingredients
- Most ingredients can be substituted
- Makes 6 giant extra fluffy pancakes or 12 standard sized ones
- vegetarian friendly
Inspiration for Perfect Pancakes
A combination of price gouging, inflation, and crop and farming failures are making food more expensive, and the issue will only become worse in time. I have been watching a lot of Depression Era cooking documentaries and Depression Era cooking podcasts not only out of interest but also because the money crunch for the average person is real and many of these shows and podcasts share invaluable tips and tricks that help feed a family.
Even though I typically come up with recipes with taste in mind, I wanted to also start including more ingredient substitutions in my recipes because I myself have had to begin substituting ingredients as a way to save money and reduce food waste. The good news is that these substitutions work well, and provide an outlet for using ingredients that might have been chilling out in your pantry or the back of your refrigerator.
Pancake Ingredients with Substitutions
All-Purpose Flour and Substitutions
Whole Wheat Flour: Adds more fiber and nutrients. It may have a slightly denser texture.
Almond Flour: Great for gluten-free baking, adds a nutty flavor. Adjustments may be needed for liquid content due to its higher fat content.
Coconut Flour: Absorbs more moisture, so you’ll need to use less of it (typically 1/4 to 1/3 cup for every cup of all-purpose flour) and add extra liquid or eggs.
Oat Flour: Adds a mild, slightly sweet flavor. Easily made at home by grinding oats in a blender.
Spelt Flour: Has a mild, nutty flavor and works well in many recipes, though it may result in a slightly different texture.
Chickpea Flour: High in protein and fiber, works well in savory dishes and some baked goods.
Gluten-Free All-Purpose Flour Blend: Often made from a mix of rice flour, potato starch, and other gluten-free flours. Designed to be a direct substitute.
Self-Rising Flour and Substitutions
All-Purpose Flour + Baking Powder + Salt: Combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This mixture closely mimics the properties of self-rising flour.
Whole Wheat Flour + Baking Powder + Salt: Use 1 cup of whole wheat flour mixed with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This adds more fiber and nutrients compared to all-purpose flour.
Gluten-Free Flour Blend + Baking Powder + Salt: For a gluten-free option, use 1 cup of a gluten-free flour blend (such as one based on rice flour, potato starch, and tapioca flour) mixed with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Spelt Flour + Baking Powder + Salt: Mix 1 cup of spelt flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Spelt flour has a slightly nutty flavor and works well in many recipes.
Oat Flour + Baking Powder + Salt: Use 1 cup of oat flour combined with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Oat flour provides a mild, slightly sweet flavor.
Eggs and Substitutions
Flaxseed Meal: Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for a few minutes to thicken. This works well in baking, especially for muffins, pancakes, and cookies.
Chia Seeds: Similar to flaxseed, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it gel for about 15 minutes. This can also be used in baking.
Applesauce: Use 1/4 cup of unsweetened applesauce to replace one egg. It adds moisture and works well in cakes, muffins, and brownies.
Mashed Banana: Use 1/4 cup of mashed banana per egg. This works well in baked goods like pancakes and muffins, but it will add a mild banana flavor.
Silken Tofu: Blend 1/4 cup of silken tofu until smooth to replace one egg. It’s a great option for dense cakes, brownies, and custards.
Yogurt or Buttermilk: Use 1/4 cup of plain yogurt or buttermilk to replace one egg. This is best for cakes, muffins, and other moist baked goods.
Commercial Egg Replacer: Products like Ener-G, Bob’s Red Mill, or Just Egg are designed to mimic the binding and leavening properties of eggs. Follow the package instructions for substitution.
Baking Powder and Oil: Mix 1 1/2 tablespoons of vegetable oil with 1 1/2 tablespoons of water and 1 teaspoon of baking powder. This is a good all-purpose egg substitute.
Carbonated Water: Use 1/4 cup of carbonated water to replace one egg. This adds moisture and lightens the texture of baked goods.
Vegetable Oil and Substitutions
Olive Oil: Adds a richer flavor, especially good for savory dishes, dressings, and some baked goods.
Coconut Oil: Works well in baking and cooking, adds a slight coconut flavor, solidifies at cooler temperatures.
Canola Oil: Similar in use and neutral flavor to vegetable oil, good for most cooking and baking needs.
Sunflower Oil: Another neutral-flavored oil, suitable for cooking, baking, and frying.
Avocado Oil: Has a mild flavor, high smoke point, good for cooking, baking, and dressings.
Butter or Margarine: Melted butter or margarine can be used in place of vegetable oil in baking and cooking for a richer flavor.
Applesauce: Use unsweetened applesauce in baking for a moist texture and reduced fat content.
Greek Yogurt: Adds moisture and a slight tang, good for baking (use an equal amount).
Ghee: Clarified butter, suitable for high-heat cooking and adds a rich, nutty flavor.
Sour Cream and Substitutions
Greek Yogurt: Thick and tangy, it’s an excellent substitute for sour cream in both baking and savory dishes.
Plain Yogurt: A slightly thinner consistency but works well in most recipes. For a thicker texture, use strained yogurt.
Crème Fraîche: Similar in flavor and texture, crème fraîche can be used interchangeably with sour cream.
Buttermilk: For recipes requiring moisture, buttermilk can substitute sour cream, though it’s thinner, so adjustments in liquid quantities might be necessary.
Cottage Cheese: Blend until smooth to mimic the texture of sour cream, suitable for dips and spreads.
Ricotta Cheese: Mix with a bit of lemon juice to add tanginess, great for baking and spreads.
Mascarpone: Rich and creamy, mix with a bit of lemon juice or vinegar to add tanginess, good for both sweet and savory dishes.
Cream Cheese: Soften and blend with a small amount of milk or water to achieve a consistency similar to sour cream.
Coconut Cream: For a dairy-free option, use coconut cream and add a bit of lemon juice for tang. Works well in baking and cooking.
Sugar and Substitutions
Brown Sugar: Adds a bit of moisture and a hint of molasses flavor, suitable for most baking recipes.
Coconut Sugar: Has a caramel-like flavor, works well in baking and cooking.
Honey: Sweeter than sugar, use the same amount but reduce the liquid in the recipe slightly. Adds a distinct flavor.
Maple Syrup: Use in equal amounts, but reduce other liquids in the recipe. Adds a subtle maple flavor.
Agave Nectar: Sweeter than sugar, use slightly less (about 2/3 cup for every cup of sugar) and reduce other liquids. Mild flavor.
Date Sugar: Made from ground dried dates, use in equal amounts. Adds a subtle fruit flavor and is suitable for baking.
Stevia: Much sweeter than sugar, use much less (usually about 1 teaspoon of liquid stevia or 1/2 teaspoon of powdered stevia for each cup of sugar). Check conversion rates on the packaging.
Monk Fruit Sweetener: Typically a 1:1 substitute, depending on the brand. Provides sweetness without calories.
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Special Tools and Equipment
- Large or medium skillet
- Spatula
- Large mixing bowls
Use my ricotta pancake recipe for reference, and make your pancakes as normal, substituting any ingredients you deem necessary.
Ricotta Pancakes
Ingredients
- 3 ¼ cups (300g) self-rising flour
- ½ tsp (2g) baking soda
- 2 large eggs
- 1 ½ cups (352ml) whole milk
- ½ cup (100g) ricotta cheese
- 4 tbsp (60g) vegetable oil
- 1 tsp (5g) vanilla extract
- 2 tbsp (30g) cane sugar
- powdered sugar, for dusting
- lemon curd, for topping
- berry compote, for topping
Instructions
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In a large bowl, whisk together the flour, sugar, and baking soda.
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In a separate bowl, whisk together the eggs, milk, ricotta cheese, and vanilla. 1/3 at the time, add the liquid to the flour mixture and mix until fully incorporated. Mix in the vegetable oil until combined, but still lumpy.
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Let the pancake batter rest for at least 10 minutes; this will help the baking soda create bubbles to raise your pancakes.
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Heat a medium or large skillet on medium heat and spray with your favorite cooking spray. You can test a quarter sized dollop of batter on the pan; if it bubbles on top and browns attractively on the bottom, then it’s ready.
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Pour 3/4 cup of batter onto the skillet and cook on low to medium heat until bubbles begin to form at the surface of the pancake. Once bubbly and the bottom is golden brown, flip over the pancake and cook the other side until golden brown.
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Spray the pan and repeat cooking the remaining batter until all of the batter has been used.
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If you’re serving a large number of pancakes, it helps to keep the cooked pancakes in the oven at the lowest temperature until ready to serve.
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Batter makes 4-6 large pancakes.
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Dust the tops of the pancakes with powdered sugar, and serve each one with a scoop of lemon curd and berry compote.
