Perfect Pancakes

Updated: Aug 5, 2018

I originally found this recipe on and have been making it for a number of years. Our kids (and us) love it. Who knew baking soda and white vinegar was the perfect egg replacement in baking. And if you use a little less liquid in the recipe, it makes perfect pikelets to.


  • 1 1/2 cups flour (wheat or gluten free flour blend mix)

  • 2 teaspoons baking powder

  • 1 tablespoon sugar (or liquid honey)

  • 1 teaspoon baking soda

  • 1 1/4 cup milk (cows milk or dairy free)

  • 3 tablespoons margarine, melted (dairy free)

  • 1 tablespoon spoon white vinegar

  • 1 teaspoon vanilla extract

  • Extra margarine to grease pan (dairy free)

  • Mixed berries, to serve

  • Maple syrup, to serve


  • Combine the flour, baking powder, sugar and baking soda in a medium bowl. Make a well in the centre. Pour the milk, margarine, vinegar and vanilla into the well and use a whisk to stir until smooth.

  • Heat a medium non-stick frying pan over medium heat. Lightly brush with melted margarine to grease. Pour a ¼-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining batter.

  • Place the pancakes on serving plates. Top with mixed berries and drizzle with maple syrup. Serve immediately.


© 2018 by Allergy Well Ltd

  • White LinkedIn Icon
  • White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon