These quinoa pancakes earn their name from cooked red quinoa folded right into the batter with tiny pearls of crunch in every bite, crisp and puffy on the outside, fluffy in the middle.
The crunch is the only reason I put quinoa in my pancakes. Not for the extra protein, I get plenty of that elsewhere. Not to level up my vegan, I am already level 10.
The crunch just gives me life. And the red quinoa makes them so very pretty.
Cook the quinoa al dente to get the best fluffy quinoa pancakes. The red gives the prettiest contrast against the golden pancake.
Cook it according to package directions and cool completely before it goes into the batter. Maybe do that the night before so you are ready to go in the morning. Wow, you planned that well.
This simple vegan pancake recipe is from I Can Cook Vegan.
Why This Recipe Rocks
- Crunchy and fluffy: Cooked quinoa adds texture without weighing down the batter.
- Make-ahead friendly: Cook the quinoa the night before for fast morning prep.
- Naturally pretty: Red quinoa speckles the golden pancakes throughout.
- No special flours: All-purpose flour and pantry basics.
- Easy to scale: Doubles cleanly for a brunch crowd.
Tips For Quinoa Pancakes
Cool the quinoa fast. Spread cooked quinoa on a baking sheet and pop it in the fridge so it cools quickly without overcooking.
Skip the electric mixer. A dinner fork is all you need. Overmixed pancakes get dense, and a batter with a few lumps is what you want here.
Let the batter rest. Ten minutes or so. The vinegar and baking powder need to react, and the gluten needs to settle.
Don’t crowd the pan. Even in a big cast iron, two pancakes max at a time.
Go light on the oil. Too much oil makes a tough exterior. A very thin layer is right, and a spray can of coconut oil works perfectly.
Preheat low and slow. Cast iron on moderate-low heat, right around a 3 on my stovetop. Adjust in tiny increments as needed. Even a quarter inch on the dial changes things.
Use a rounded measuring cup. Pours cleaner into the pan, and spray it between pancakes so the batter doesn’t stick.
More Pancake Recipes That Rock:
Quinoa Pancakes FAQ
Can I use a different color of quinoa? For sure. Red gives the prettiest contrast against the golden pancake, but white, black, or tricolor all work the same way. Use what you have.
Do I have to cook the quinoa first? Yup yup yup. Uncooked quinoa is a no-go here. The grains need to be tender, al dente, and fully cooled before they go into the batter.
Can I make these gluten-free? For sure. A 1-to-1 gluten-free all-purpose blend works in place of the regular flour. Bob’s Red Mill or King Arthur both give fluffy results.
What kind of vegan milk works best? Soy and oat both work well. Almond is the original call and works fine. Pick whatever vegan milk you have on hand.
Can I freeze leftover quinoa pancakes? Absofrigginlutely. Cool completely, stack with parchment between each pancake, and freeze in a zip-top bag. Reheat from frozen in the toaster or a 300 F oven.
Can I add blueberries or chocolate chips? Hells yeah. Fold them in after the quinoa, gently. About half a cup is right for the batch. Use fresh blueberries for best results.
How did I end up here? Probably searching for quinoa pancakes, vegan quinoa pancakes, or fluffy pancakes with cooked quinoa for crunch. These are the ones. The recipe comes from I Can Cook Vegan and has been a PPK rotation favorite since 2019. Congrats on your excellent googling.
Fluffy Quinoa Pancakes
Notes
Ingredients
- 1 cup cooked red quinoa cooled completely
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 1/4 cup unsweetened almond milk or fave non-dairy milk
- 2 teaspoons apple cider vinegar
- 1/2 cup water
- 3 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
Instructions
- Make sure your quinoa is cooked al dente according to package directions and fully cooled before starting.
- In a large mixing bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center.
- Pour the milk, vinegar, water, oil, and vanilla into the well. Stir with a fork until a thick, lumpy batter forms, about a minute. It doesn't need to be smooth, just make sure everything is incorporated. Fold in the quinoa.
- Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
- Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake and cook for about 4 minutes, until puffy. Flip the pancakes, add a fresh coat of oil to the pan, and cook for another 3 minutes or so. The pancakes should be golden brown and puffed up.
- Rest the pancakes on a large plate loosely covered with foil until ready to serve, with lots of maple syrup and butter. To reheat, place them on a baking sheet covered with foil in a 300 F oven for 5 minutes or so.
These are delicious! New fav pancake recipe 🙂
Do you have any suggestions for which flours to substitute to make these gluten-free? They look amazing.
My husband and I are totally in love with quinoa pancakes. If I could eat these for every meal, I think I would. Highly recommend everyone to give the recipe a try. Believe me, you have to taste these quinoa pancakes to know why they’re so special.
Thanks for posting this. I hope the recipe will inspire many of your followers. Keep up the good work!
Best wishes,
Ann
This is my go to pancake recipe. Love it so much.