Name: Tofu Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 175 g (1/2 pack) silken tofu; 1 tsp vanilla extract; 200 ml almond milk (or other non-dairy milk); 1/2 tbsp vegetable oil (plus extra for frying); 125 g all-purpose flour (gluten-free if needed); 2 tbsp coconut sugar; 1/2 tsp ground cardamom; 1/2 tbsp baking powder (gluten-free if needed); 1/2 tsp salt

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into a satisfying stack of pancakes. The tofu adds creaminess without eggs, and the almond milk makes the batter smooth. They’re versatile enough for sweet toppings like fruit and syrup or even a savory twist with vegan butter and herbs.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢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

Directions

I start by blending the silken tofu, vanilla extract, almond milk, and vegetable oil until smooth.
In a large bowl, I mix the flour, coconut sugar, cardamom, baking powder, and salt.
I pour the wet mixture into the dry ingredients and stir gently until just combined (I avoid overmixing to keep the pancakes fluffy).
I heat a non-stick pan with a little oil over medium heat.
I spoon in batter to form pancakes, cooking for 2–3 minutes until bubbles form on the surface.
I flip and cook the other side until golden brown.
I repeat with the remaining batter and serve warm with my favorite toppings.

Servings and Timing

This recipe makes about 6 medium pancakes, serving 2–3 people. It takes me around 10 minutes to prepare and 15 minutes to cook, so about 25 minutes total.

Variations

Sometimes I add blueberries or chocolate chips to the batter for extra sweetness. If I want a savory version, I skip the sugar and vanilla, then add herbs, nutritional yeast, or chopped spinach. For a richer flavor, I replace almond milk with oat or coconut milk.

Storage/Reheating

I store leftover pancakes in the fridge for up to 3 days. To reheat, I warm them in a skillet or toaster for best texture. They can also be frozen with parchment between each pancake and reheated in the oven.

FAQs

Can I use firm tofu instead of silken tofu?

No, silken tofu gives the best smooth and creamy texture.

Do I have to use coconut sugar?

No, I can use regular sugar, brown sugar, or another sweetener.

Can I make the batter ahead of time?

I prefer cooking the pancakes fresh, but I can store the batter in the fridge for up to 24 hours.

Can I make them gluten-free?

Yes, I just use a gluten-free all-purpose flour blend.

How do I keep pancakes warm while cooking the rest?

I keep them in a low oven (around 90°C/200°F) until ready to serve.

Why are my pancakes dense?

I may have overmixed the batter—gentle mixing keeps them fluffy.

Can I cook without oil?

Yes, with a good non-stick pan, I can skip the oil or use cooking spray.

What toppings go best with these pancakes?

I love maple syrup, berries, vegan yogurt, or nut butter.

Can I double the recipe?

Yes, I double all the ingredients for a bigger batch without issues.

Can I freeze cooked pancakes?

Yes, I freeze them in layers with parchment paper and reheat when needed.

Conclusion

These tofu pancakes are one of my favorite ways to start the day. I love how fluffy, tender, and versatile they are, and the silken tofu makes them extra nourishing. Whether I top them with fruit, syrup, or something savory, they’re always a delicious and satisfying meal.