Super soft, fluffy and light breakfast pancakes made with silken tofu. Served with maple syrup and berries, ideal treat for the Pancake Day!
Hey friends!
As Pancake Day is happening at the end of this month, it's only fair today's recipe is about topical pancakes. One of my favorite things in the world!
And because pancakes are one of my favorite noms, I've tried MANY recipes. Just in case if you are also into pancakes, you can check out my recipe for Blueberry Pancakes or Pancakes with a twist of orange. So far, I must have tried hundreds of different types and recipes. And so far, I still can't decide which one is my favorite! Because I like them all. Thin, thick, flat, fluffy, big and small, sweet or savory. Just give me a pancake, and we are friends for life!
Also, as much as I love Pancake Tuesday, I'm a believer that any day is perfectly suited for pancakes. Is there anything better than starting your Saturday or Sunday morning with a giant stack of super tasty pancakes? Somehow, they always cheer me up, especially the sweet type.
Maybe it's the round shape, or perhaps it's that soft, light texture and taste that makes them one of the most loved foods around the world. Or the fact they are super easy and quick to make, puts them on top of the list of 'the foods I can't live without'. One way or the other, pancakes are a crowd- pleaser, and everyone loves them.
When I was growing up in Poland, we didn't really eat the fluffy type of pancakes. If you remember my post about Traditional Cabbage Croquettes, you will know that flat crepes were our thing. Sweet version wouldn't be any fancier than a homemade jam filling, or simple sprinkle of sugar on top. But my God, they were like the best food known to man, back then (at least for me). My mum's tip number one when making crepes- add splash of sparkling water to the batter, it will make them even lighter. And my mum's crepes are simply THE BEST. Until this day, every time when I go back home, crepes are the very first thing I ask for.
Silken tofu works great in pancakes batter, but make sure you blend it well, otherwise it may separate a bit. You could use a hand held blender, or electric mixer to ensure your batter is as smooth as possible.
And as always, with any pancakes, you can top them up with whatever floats your boat. I'm choosing maple syrup, but chocolate sauce is always a good idea too. Also, I currently have a bit of 'thing' for cardamom, so I've added it to my recipe. But you can replace it with cinnamon, ground spice, or take it out completely. They will still taste good!
Then all what's left is sprinkle them with some toasted flaked almonds, and enjoy the day ahead!
Happy weekend! X
📖 Recipe
Tofu Pancakes
Ingredients
- ½ pack silken tofu (175g)
- 1 teaspoon vanilla extract
- 200 ml almond milk (or any other non- dairy milk)
- ½ tablespoon vegetable oil, plus extra for frying
- 125 g all- purpose flour (gluten- free if needed)
- 2 tablespoon coconut sugar
- ½ teaspoon ground cardamom
- ½ tablespoon baking powder (gluten- free if needed)
- ½ teaspoon salt
Instructions
- In a large bowl, blend together tofu, vanilla and milk, until smooth and thick batter forms. Use an electric mixer or blender if needed.
- In a separate bowl, mix together all the dry ingredients, making sure there are no lumps.
- Pour the tofu mix into dry ingredients and mix well, until you have a thick batter.
- Heat a large frying, non- stick pan and pour very small amount of oil.
- Pour pancake batter into a frying pan (I always use ¼ measuring cup to get same size and shape of the pancake), and fry for about 2 minutes on each side, until bubbles pop over most surface.
- Serve with maple syrup and berries, enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Nutrition
Tried one of my recipes? I would LOVE to hear about it! Leave the comment below or tag me in your creations on social media #anna_banana_co
Karen R
I made these pancakes today and they were delicious! I, too, used my Ninja smoothie mixer and threw in a banana, Anna! I added chia seeds and put chopped walnuts on the top of the pancakes before flipping
Thank you!!
Terri
For the first batch, I used a blender which didn't work well. For the second batch, I mixed in my ninja shake mixer and that worked great. They cooked great but when I pulled them off, they seemed undercooked so I left them on the griddle to cook longer at a low temp. I'm not sure if it changed the texture inside which was almost like a custard. I love the flavor and will eat but wondered if I did something wrong to get that texture.
Ashley
Can you freeze leftover batter
Anna
Hi Ashley, yes, you can freeze the leftover batter for up to a month.
Val
These turned out great. Love the hidden tofu. I used whole wheat pastry flour. I also forgot the oil 🙈 but somehow it still all turned out amazing. Even my toddler is a fan! Will definitely make again and double the recipe next time!
Anna
I'm so happy to hear that! Thank you so much for this positive comment and review Val!
Bob
They look simple and delicious. I have a batch of sour dough starter needing to be used. Any suggestions on how to substitute sour dough starter for some of the flour and liquid ingredients to make a sour dough version?
Bob
Made them tonight for dinner. Dinner pancakes are the best. These were fabulous! I added 75 gm of sour dough starter, initially cutting back a bit on the plant milk (used oat milk since that is what we had) but then adding some back in to get the right consistency. I also used 50% whole wheat flour to make me feel healthier. Served them with blueberries and asparagus. We will be adding this to our favorite recipes. Thank you.
Anna
Hi Bob! Thanks so much for this amazing review and positive feedback! That is fantastic to hear that you have adapted this recipe with sourdough starter! I'm sooo trying that!
Amy
I wanted savoury pancakes, so I omitted the sugar, cardamom and vanilla. I put some grated vegan cheese and chopped jalapeños in the mix and served with vegan butter! Amazing! Next time, I'll serve with tempeh bacon too 😋 I never feel like pancakes are a filling meal, so I love that this one has a tofu base because that makes it a more balanced and filling meal, so thank you!
Anna
Hey Amy! Thanks so much for your positive feedback and this review! I'm so happy to hear that you enjoyed this recipe, and even more that you have put your own spin on it! I must try the savoury version too!
Bryan Yee
Can I make the finished combined batter and keep it refrigerated overnight? Is it still usable? Also, if I do that, how long does it last for?
Anna
Hi Bryan, I haven't tried making it ahead but I believe it will be absolutely fine to store the batter (covered) in the fridge, overnight. The batter may separate a bit overnight, so just make sure to stir it well again before frying the pancakes. Hope this helps!
Sweta
Tried this recipe for breakfast today. Loved it!! My family enjoyed it as well. I used unsweetened soymilk.
Anna
Hi Sweta, thanks for stopping by and leaving the comment! I'm so happy to hear that you and your family enjoyed these pancakes! Great to hear that they work with soy milk too!
Cami
I'm making these right now and I can't seem to get them to cook through? They're still gummy inside and it's been over 10 minutes. What am I doing wrong?? 🙁
Anna
Hi Cami, sorry to hear you've had trouble with this recipe! What type of tofu did you use?
Kim Ley
Mine too! Taste was amazing but totally mushy inside :/
I used well normal silken tofu
Tiffany
Hi Cami,
The same thing happened to me, but I realized that if I use less almond milk, then the pancakes will cook through. I would suggest trying that next time. Hope that helps!
Grace
Help! They taste terrific BUT- I don't use non-stick cookware, and these pancakes have completely fallen apart. They stick terribly to the pan. I generally have no problem making other pancakes. Any suggestions or ideas of what went wrong?
Anna
Hi Grace, glad you like the taste of these pancakes. As for the pan, I would suggest adding some extra (vegan) butter to the hot pan before frying them, or try using the cast iron pan. Hope this helps!
Tiffany
I would suggest using less almond milk next time. I hope that helps!
Jenny Kirkbride
I am converting to a plant-based diet for health reasons and this is the first vegan pancake recipe that the rest of the family finds edible. They don't know it has tofu in it (tee hee). I'll be looking at your site for other ideas. Thank you!
Anna
Hi Jenny, thanks so much for this lovely comment and review! I'm so happy to hear that you and your family have been enjoying this recipe, I hope these pancakes will become a frequent treat in your house! Good luck with transitioning to the plant-based diet, you've got this!
Marthe Vandamme
How many calories for the whole recipe?
Anna
Hi Marthe, I just updated this recipe with nutritional info. I believe that the recipe card shows the values of one portion. Hope this helps.
Laana
Turned out delicious and held the shape perfectly. I used rice milk and a little of lemon juice. Added to rotation list! Thank you!
Anna
Pleasure all mine Laana! I'm so happy to hear that you've been enjoying this recipe! Thanks for your comment and review!
Tracy
Hi. Thanks for the recipe. The pancakes look delicious and I would love to try them but I am unsure about whether I should use soft or firm silken tofu. I am new to tofu and have no idea what should be used when , especially with silken tofu. 🙁
annabanana
Hey Tracy, thanks so much for stopping by and your comment. I only used firm silken tofu, but I believe that bot types (firm and soft) will work in this recipe. Hope this helps!
Tracy
Thank you Anna. That’s a tremendous help - you’ve helped take the fear out of the recipe 😂😂. I shall be making these today and I’m sure that they will be delicious. Thanks again 😁
Anna
My pleasure Tracy, let me know how did you get on with them!
Lara
I make waffles with with recipe. I add a 1/4 cup quick cooking oats for added texture. I spray the waffle iron every time with spray olive or coconut oil. It works very well. It is my “go to” waffle recipe now since I am allergic to egg and dairy. We make a huge batch and freeze them for later.
annabanana
Hey Lara, that is so great to hear! I love that you've adapted this recipe and used it in a waffle maker! What a genius idea, I'm going to try that myself! Thanks so much for your lovely review and for trying the recipe!
Tara
These have become a staple in our breakfast rotation. If I have to use up silken tofu, this is my go to recipe now. I honestly think 150ml of water/soymilk is fine, I find the whole amount makes them watery. But the texture and taste of these are wonderful. Even my husband agrees.
annabanana
That's so great to hear Tara! I love that they're husband approved too! Thank you for your comment and rating the recipe!
ARCHANA
Bookmarking this recipe. My kid will love it.
annabanana
Hello there! Thanks so much, I hope your little one will like it!
Becci Clements
Hey Anna
These were absolutely delicious so thank you for sharing your recipe! I was wondering about the 330 cals, is that per serving or is that the total for the whole recipe?
Thanks so much!
Anna
Hi Becci, so happy to hear that you have been enjoying this recipe! The calories are per serving 🙂
Lina
Aniu, robimy te pankejki co tydzien. Moj chlopak i ja nie moglismy znalezc dobrego przepisu na nalesniki i troche mi tego brakowalo niedzielnymi porankami:D Teraz wracamy do tego przepisu caly czas. Ja nie jestem weganka wiec czasem je robie z krowim mlekiem i sa rownie smaczne 😀 Dziekujemy za przepis 🙂
annabanana
Ooooo prosze! Jak mi milo! Swietnie slyszec ze Wam smakuja i ze robicie je co tydzien (ja tez!). Pozdrawiam serdecznie i dziekuje za mile slowa!
Laura S.
Thank you for sharing such a great recipe! I found this recipe when searching for a way to use up some leftover tofu from a failed smoothie recipe (in an attempt to get more protein into my picky 6 year old) and I was pleasantly surprised at how good they were! I didn’t have cardamom and subbed cinnamon and they were delicious! None of them suspected they were healthier that their usual pancakes. I will definetly be making this again!
annabanana
Hi Laura! I'm so pleased and happy to hear that you and your family enjoyed this recipe! Silken tofu is a great ingredient and works so well in desserts and sweet dishes! I make these at least once a week, as I'm totally addicted to them!
Rachel
Would this recipe work with normal milk? Thanks!
annabanana
Hi Rachel, yes, the recipe should still work with normal milk. Hope this helps!
Cara
Could I make these into waffles?
annabanana
Hi Cara, I have not personally tried it, but I absolutely love this idea! Please let me know if you try to turn them into waffles!
Gisele
Which silken tofu? Soft? There is also low fat and firm...?
Thx in advance 🙂
Anna
Hi Gisele,thanks for stopping by. I only used firm silken tofu, but I believe that bot types (firm and soft) will work in this recipe. Hope this helps!
Gina
These were amazing! Such a creative and delicious recipe. What a great way to sneak in more protein without using a protein powder! I actually used extra firm tofu, since that was all I had on hand. I added an extra 1/4c of almond milk and they were perfect. Love them, and they will be a new regular in our breakfast rotation 🙂
annabanana
Hey Gina!
That's so great to hear, I'm over the moon to read you've tried and liked this recipe! And great to hear that it worked with extra firm tofu too! Thanks so much for your kind words!
Lucile
This is a really good recipe ! Silken tofu is an amazing and underrated ingredients, especially when it comes to baking and desserts...
I ate my pancakes with blueberries, soy cream and maple syrup... yummm ! Blueberries + cardamom is a great combo btw 😉
annabanana
Hi Lucile!
I'm so happy to hear that! Totally agree with you , silken tofu is so underrated! It works wonders in cakes and many other desserts!
Thanks so much for trying and liking the recipe! Made my day!
Carolien
Thanks for this recipe, it's really good! I love eat more vegan things, though I am not a vegetarian but I like to eat less meat and animal-stuff. And this is the best vegan pancake I have ever had! The texture is still good so you don't miss the eggs, and the taste is really good as well! Actually I used normal tofu (here in the Netherlands I have never seen silken tofu) but that works as well! Thanks for this recipe, me and my husband really love them (and my husband is not always fan of all the new recipes I make haha)
annabanana
Hey Carolien, thanks so much for this awesome review! I'm so happy to hear that you and your hubs enjoyed these pancakes! They've been a great success in my house too, despite the fact that my other half can't stand tofu he always enjoys them!
Bel
Just made these for our Weekly Sunday morning family pancakes and they were a hit! We added blueberries into the mix right at the end to cook those delicious berries right into these delicious pancakes!
Great recipe thank you! I am sure they will be making another appearance again soon! ????
annabanana
Bel!
You have no idea how happy I am reading this comment! Fantastic news that a whole family enjoyed them, and such a great idea with berries!
I may try that myself 😉
Thank you so much for your kind words, and good luck in all the future culinary adventures!
Evi @ greenevi
Wow, wow, such a creative recipe! I love to use silken tofu, though I've never used it in pancakes before. It's such a great idea! Thanks for sharing, I'll definitely try this 😉
annabanana
Hey Evi! Thanks girl! Silken tofu works wonders in cheesecakes and muffins too! You must try! Xxx