Fluffy, silken tofu pancakes are on the menu! Even though they're made without eggs or dairy, you won't believe how delicious they are. The tofu blends perfectly into the batter and cooks up light and fluffy every time. I top my pancake stack with fresh fruit and maple syrup for a satisfying, protein-packed start to the day.
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I'm excited to share my easy recipe for silken tofu pancakes. If you've tried my popular almond flour pancakes or oat flour pancakes, you'll know I love coming up with healthy vegan twists on classic breakfast foods.
These tofu pancakes are dairy-free, perfect for vegans, and higher in protein than traditional pancakes made with just flour, milk, and eggs. And, with less than 30 minutes from mixing bowl to table, these pancakes are an easy addition to a weekday morning or laid back weekend.
Related Post: 31 Silken Tofu Recipes
Reasons You'll Love This Recipe
💚 The blended tofu makes these pancakes tall, fluffy, and gives them an airy texture you can't achieve with regular pancakes.
💚With 8g of protein per serving, they give your pancakes a a boost of appetite satisfying protein.
💚You only need simple ingredients you likely have on hand to make these tofu pancakes. You can have a batch on the table in under 30 minutes. Perfect for busy mornings!
💚Kids love the flavor and fluffiness of these pancakes. And you can serve them for breakfast, brunch, snack, or even dessert with some maple syrup or fruit topping over the top.
🛒Ingredients
- Silken Tofu: Silken tofu is main ingredient in these pancakes. It acts as an egg replacer. You can't use firm or extra firm tofu in this recipe, as these kinds of tofu lack the water content needed in this recipe.
- All-Purpose Flour: Provides structure and helps bind the ingredients together. You can substitute the all purpose flour with a gluten-free all-purpose flour blend if you want to make the pancakes gluten-free.
- Plant-Based Milk: Adds moisture to the batter. You can use any type of plant-based milk such as almond milk, soy milk, or oat milk. I used almond milk
- Maple Syrup: Maple syrup sweetness and flavor to the pancakes. You can substitute with agave nectar or another liquid sweetener of your choice.
- Baking Powder: Helps the pancakes rise and become fluffy.
- Vanilla Extract: Adds flavor to the pancakes. You can omit this ingredient if you don't have it on hand, but it enhances the overall taste of the pancakes.
- Salt: Makes all the other flavors pop. You can omit it if you prefer, but a small amount of salt helps balance the sweetness.
- Vegan Butter or Oil: Used for cooking the pancakes on the skillet or griddle. You can use any type of neutral-flavored oil such as coconut oil or vegetable oil. Or, you can use your favorite vegan butter.
👨🍳How To Make Silken Tofu Pancakes
- Step 1 - Blend Together Wet Ingredients: In a blender, combine silken tofu, plant-based milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth.
- Step 2 - Mix Dry Ingredients Together: In a mixing bowl, sift together the all-purpose flour and baking powder.
- Step 3 - Combine Wet & Dry Ingredients: Pour the tofu mixture into the dry ingredients and stir until well combined. If the batter is too thick, you can add a bit more plant-based milk until desired consistency is reached.
- Step 4 - Heat Skillet With Butter: Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil.
- Step 5 - Cook Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Repeat with the remaining batter.
Top Tip
Make sure to blend the silken tofu mixture until completely smooth. . Smooth batter is what will give you evenly cooked, fluffy pancakes.
🍽️What To Serve With Tofu Pancakes
- Banana Peel Bacon: Prepare banana peel bacon by marinating banana peels in a mixture of soy sauce, liquid smoke, maple syrup, and a dash of smoked paprika. Then, bake or pan-fry until crispy.
- Mixed Berry Compote: Simmer mixed berries (such as strawberries, blueberries, and raspberries) with a touch of maple syrup until they break down into a luscious compote. Serve warm over the pancakes.
- Breakfast Potatoes: Breakfast potatoes are always a welcome breakfast side.
- Scrambled Tofu: A classic tofu scramble seasoned with turmeric, black salt (kala namak), garlic powder, and nutritional yeast.
⏰Make-Ahead & Storage Instructions
Make-Ahead Instructions
Prepare the pancake batter according to the recipe instructions. Once the batter is ready, store it in an airtight container in the fridge for up to 24 hours before cooking. When you're ready to make your tofu pancakes, simply give the batter a quick stir before cooking them.
Storing Leftovers In The Fridge
Let the pancakes cool completely to room temperature before storing. Transfer them to an airtight container or zip-top bag, placing a sheet of parchment paper between each pancake to prevent them sticking together. They will stay fresh in the refrigerator for 3-4 days.
Storing Leftovers In The Freezer
Individually wrap cooled pancakes in plastic wrap or aluminum foil. Place the wrapped pancakes in a freezer-safe bag or container. Frozen pancakes can be stored for up to 2-3 months in the freezer.
When reheating tofu pancakes from frozen, first thaw the pancakes in the refrigerator overnight. Microwave them for 20-30 seconds per pancake or until heated through.
🙋Frequently Asked Questions
Yes, you can make these pancakes gluten-free by using a gluten-free all-purpose flour blend. Just make that the gluten-free flour blend you choose has a similar consistency to regular all-purpose flour to maintain the desired texture of the pancakes. You may also need to adjust the amount of liquid you use as gluten-free flours absorb moisture differently.
The light, custard-like texture of silken tofu is key for making these pancakes turn out so fluffy. Regular tofu has a more dense, firmer texture that doesn't blend as smoothly into the batter. So for the best texture and rise, silken tofu is really best choice. The variety of silken tofu - firm vs soft - is not as crucial. Either will work well in this recipe.
You absolutely can add extra mix-ins to customize these silken tofu pancakes. Here are some ideas:
Chocolate chips are one of my favorite mix-in options. Mini chocolate chips work nicely to distribute evenly in the batter. The sweet chocolate pairs deliciously with the light fluffiness of the pancakes. I usually add around 1⁄4 to 1⁄2 cup chocolate chips per batch of batter.
Diced fruit like blueberries, raspberries, strawberries or chopped banana also make flavorful additions to the pancakes. Stir them gently into the finished batter and you'll get nice bursts of juicy fruit in every bite. Berries add gorgeous color too!
For a fall flavor, I love mixing in about 1 teaspoon pumpkin pie spice along with 1⁄4 cup pumpkin puree per batch of batter. It makes for a nice pumpkin pancake twist! Cinnamon apple is another yummy flavor option in the same vein.
Nuts like pecans or walnuts can add some crunchy texture too if you chop them finely before mixing into the batter. I also like stirring a spoonful of peanut butter or other nut butter right into the batter for extra protein and nutrition.
More Easy Vegan Breakfast Recipes
Yogurt Granola Breakfast Bowls - 5 Ways!
Just Egg Omelette With Roasted Cherry Tomatoes
📖 Recipe
Silken Tofu Pancakes
Ingredients
- 1 cup silken tofu
- ½ cup plant-based milk such as almond or soy milk
- 1 cup all-purpose flour
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
- Vegan butter or oil for cooking
Instructions
- In a blender, combine silken tofu, plant-based milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth.
- In a mixing bowl, whisk together the all-purpose flour and baking powder.
- Pour the tofu mixture into the dry ingredients and stir until well combined. If the batter is too thick, you can add a bit more plant-based milk until desired consistency is reached.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Repeat with the remaining batter.
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