10 Vegan Pancake Recipes You’ll Love Flipping

Did you know that pancakes can be both delicious and vegan-friendly? Whether you’re a seasoned plant-based eater or just curious about incorporating more vegan meals into your diet, this blog post will take you on a culinary journey with 10 irresistible vegan pancake recipes that you’ll love flipping! From fluffy banana oat pancakes to indulgent chocolate chip almond butter pancakes, get ready to discover mouthwatering flavors and creative combinations that will make your breakfast the star of the day!

Fluffy Banana Oat Pancakes

These Fluffy Banana Oat Pancakes are a delightful combination of sweet banana and hearty oats, making them a nutritious and satisfying breakfast option.

Ingredients:

1 cup rolled oats
1 cup milk (or non-dairy alternative)
2 ripe bananas
2 large eggs
1 tablespoon honey (or maple syrup)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vegetable oil (for cooking)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a blender, combine the rolled oats and milk until the mixture is smooth.

2. Add in the ripe bananas, eggs, honey, baking powder, cinnamon, and salt, then blend until combined.

3. Heat a non-stick skillet over medium heat and add a little vegetable oil.

4. Pour about 1/4 cup of the batter onto the skillet for each pancake.

5. Cook until the edges start to look set and bubbles form on the surface, about 2-3 minutes.

6. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

7. Repeat with the remaining batter, adding more oil to the skillet as needed.

8. Serve warm with your favorite toppings like maple syrup, fresh fruit, or yogurt.

Tips:

For extra fluffiness, let the batter rest for about 5 minutes before cooking.
Try adding chocolate chips or nuts to the batter for added flavor and texture.
Store leftover pancakes in the refrigerator or freeze them for a quick breakfast option later.

Chocolate Chip Almond Butter Pancakes

These Chocolate Chip Almond Butter Pancakes are a delightful blend of rich chocolate and nutty almond flavors, making breakfast both indulgent and satisfying.

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup almond butter
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips
2 tablespoons butter, for cooking

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, combine flour, sugar, baking powder, and salt.

2. In another bowl, whisk together milk, almond butter, egg, and vanilla extract until smooth.

3. Gradually mix the wet ingredients into the dry ingredients until just combined; fold in chocolate chips.

4. Heat a skillet over medium heat and melt 1 tablespoon of butter.

5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form, then flip and cook until golden brown.

6. Repeat with the remaining batter, adding more butter to the skillet as needed.

7. Serve warm with maple syrup or additional almond butter, if desired.

Tips:

For a gluten-free option, substitute all-purpose flour with your favorite gluten-free flour blend.
Make sure to not over-mix the batter to keep the pancakes fluffy.
Experiment by adding sliced bananas or berries for extra flavor.

Blueberry Coconut Quinoa Pancakes

These Blueberry Coconut Quinoa Pancakes are special for their nutritious blend of flavors that combine sweet blueberries with rich coconut, making breakfast both healthy and delicious.

Ingredients:

1 cup cooked quinoa
1 cup almond milk
1/4 cup shredded coconut
1 cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup fresh blueberries
1 tbsp coconut oil (for cooking)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large bowl, mix together cooked quinoa, almond milk, shredded coconut, and eggs until well combined.

2. In a separate bowl, whisk together all-purpose flour, sugar, baking powder, and salt.

3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; do not overmix.

4. Fold in the fresh blueberries gently to avoid breaking them.

5. Heat coconut oil in a non-stick skillet over medium heat.

6. Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 3-4 minutes.

7. Flip the pancakes and cook for another 2-3 minutes, until golden brown. Repeat with remaining batter.

8. Serve warm with additional blueberries and coconut, if desired.

Tips:

For extra coconut flavor, try toasting the shredded coconut before adding it to the batter.
These pancakes can be made ahead and frozen; just reheat them in a toaster or microwave.
Feel free to substitute the blueberries with other berries or fruit of your choice.

Spiced Apple Cinnamon Pancakes

These Spiced Apple Cinnamon Pancakes are a delightful treat that combines the warmth of cinnamon with the sweetness of apples, making them perfect for a cozy breakfast.

Ingredients:

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup milk
1 large egg
2 tablespoons melted butter
1 cup peeled and diced apples
1 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

2. In another bowl, combine the milk, egg, melted butter, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.

4. Gently fold in the diced apples.

5. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.

6. Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.

7. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

8. Remove pancakes from the skillet and keep warm while you repeat with the remaining batter.

9. Serve warm with maple syrup and additional apple slices if desired.

Tips:

Use a mix of sweet and tart apples for a more complex flavor.
Make sure not to overmix the batter to keep the pancakes fluffy.
Shortly warm the syrup before serving for an extra touch of comfort.

Matcha Green Tea Pancakes

These Matcha Green Tea Pancakes are a delightful twist on the classic breakfast, combining the earthy flavor of matcha with fluffy pancake goodness for a vibrant morning treat.

Ingredients:

1 cup all-purpose flour
2 tablespoons matcha green tea powder
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, whisk together the flour, matcha powder, sugar, baking powder, and salt.

2. In another bowl, combine the milk, egg, melted butter, and vanilla extract, and mix well.

3. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface (about 2-3 minutes).

6. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

7. Serve warm with your choice of toppings like syrup, fresh fruits, or whipped cream.

Tips:

For a richer flavor, add a bit more matcha powder to the batter.
To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven.
Experiment with toppings like honey, yogurt, or nuts for added texture and flavor.

Peanut Butter and Jelly Pancakes

These Peanut Butter and Jelly Pancakes are a delightful twist on a classic breakfast favorite, combining the rich flavors of peanut butter and the sweetness of your favorite jelly in every fluffy bite.

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs
2 tablespoons melted butter
1/4 cup creamy peanut butter
1/4 cup jelly or jam of your choice
Butter for cooking

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

2. In another bowl, mix the milk, eggs, melted butter, and peanut butter until smooth.

3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined; do not overmix.

4. Preheat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.

5. Pour about 1/4 cup of batter for each pancake onto the skillet, and cook until bubbles form on the surface, about 2-3 minutes.

6. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

7. Serve the pancakes warm, drizzled with additional peanut butter and dollops of jelly on top.

Tips:

For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
Feel free to use crunchy peanut butter for added texture.
Experiment with different jelly flavors like strawberry, grape, or raspberry for a unique twist.
Top with sliced bananas or fresh berries for added flavor and nutrition.

Zucchini Lemon Herb Pancakes

These Zucchini Lemon Herb Pancakes are a delightful blend of fresh flavors, making them a perfect savory breakfast option.

Ingredients:

1 cup grated zucchini
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup buttermilk
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons fresh herbs (e.g., dill, parsley), chopped
2 tablespoons olive oil, plus more for cooking

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large bowl, combine the grated zucchini, flour, baking powder, baking soda, salt, and black pepper.

2. In another bowl, whisk together the buttermilk, eggs, lemon juice, lemon zest, and chopped herbs.

3. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

4. Heat a non-stick skillet over medium heat and add a little olive oil.

5. Pour about 1/4 cup of batter for each pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface.

6. Flip pancakes and cook for another 2-3 minutes until golden brown and cooked through.

7. Repeat with the remaining batter, adding more oil to the skillet as needed.

8. Serve warm with additional lemon zest or a dollop of yogurt, if desired.

Tips:

For extra flavor, try adding grated cheese to the batter.
If you find the batter too thick, add a splash more buttermilk.
Serve with a drizzle of honey or maple syrup for a sweet contrast.

Pumpkin Spice Pancakes with Maple Drizzle

These Pumpkin Spice Pancakes with Maple Drizzle are a delightful fall treat that perfectly combines the warmth of pumpkin, the spice of cinnamon, and the sweetness of maple syrup.

Ingredients:

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons melted butter
1/4 cup maple syrup (plus extra for drizzling)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.

2. In another bowl, combine the milk, pumpkin puree, egg, melted butter, and maple syrup, mixing until smooth.

3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

5. Pour about 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.

6. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.

7. Serve warm with a drizzle of maple syrup on top.

Tips:

For extra flavor, add chopped nuts or chocolate chips to the batter before cooking.
Keep pancakes warm in a low oven while you finish cooking the rest.
Use fresh pumpkin puree for a richer taste; you can roast your own pumpkin for this.

Chia Seed and Berry Pancakes

These Chia Seed and Berry Pancakes are a deliciously healthy breakfast option, combining the nutty flavor of chia seeds with the sweetness of fresh berries.

Ingredients:

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon chia seeds
1 cup milk (or plant-based alternative)
1 large egg
2 tablespoons honey (or maple syrup)
1 teaspoon vanilla extract
1 cup mixed berries (fresh or frozen)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large mixing bowl, combine the flour, baking powder, salt, and chia seeds.

2. In a separate bowl, whisk together the milk, egg, honey, and vanilla extract until well combined.

3. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.

4. Gently fold in the mixed berries.

5. Heat a non-stick frying pan over medium heat and lightly grease with oil or butter.

6. Pour approximately 1/4 cup of batter onto the pan for each pancake and cook until bubbles form on the surface, about 2-3 minutes.

7. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

8. Repeat with the remaining batter, adding more oil or butter to the pan as needed.

9. Serve warm with additional berries and a drizzle of honey or maple syrup, if desired.

Tips:

To achieve fluffier pancakes, let the batter rest for about 5 minutes before cooking.
Feel free to substitute the mixed berries with your favorite fruits, such as banana or peaches.
If using frozen berries, do not thaw them before adding to the batter to prevent the pancakes from turning color.
Keep cooked pancakes warm in the oven while you finish cooking the remaining batter.

Savory Spinach and Avocado Pancakes

These Savory Spinach and Avocado Pancakes are a delightful twist on traditional pancakes, bursting with the flavors of fresh spinach and creamy avocado, perfect for breakfast or a light lunch.

Ingredients:

1 cup fresh spinach, chopped
1 ripe avocado, mashed
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 large eggs
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Chopped herbs (optional, for garnish)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, combine the chopped spinach, mashed avocado, flour, baking powder, and salt.

2. In another bowl, whisk together the milk, eggs, and olive oil until well blended.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated Parmesan cheese.

4. Heat a non-stick skillet over medium heat and add a little olive oil.

5. For each pancake, pour a ladleful of batter onto the skillet and cook until bubbles form on the surface, about 3-4 minutes.

6. Flip the pancake and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

7. Serve warm, garnished with chopped herbs if desired.

Tips:

For extra flavor, add spices like garlic powder or onion powder to the batter.
Top pancakes with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess.
These pancakes can be made ahead and reheated in the toaster or microwave.