Table of Contents
Pancakes are a popular breakfast and brunch food worldwide, with different cultures having their own unique versions. For instance, latkes, Irish potato cakes, crumpets, crepes, and the incredible Dutch baby are all excellent pancake-type foods that you can find around the world.
We collected recipes for some of our favorite vegan pancake recipes, and put them in this nifty guide to help inspire your pancake creations! Check them out here, but I must warn you, you’ll get very hungry!
I love how simple this recipe is. Six ingredients, one bowl, and ten minutes of time will reward you with these delicious fluffy vegan pancakes. It’s your basic pancake recipe, with the substitution of non-dairy milk to replace cow’s milk.
The combination of almond milk, cinnamon, and pure vanilla extract had me sold on these beauties. I must say, I learned something new with this recipe. Adding a teaspoon or two of lemon juice or ACV to the plant-based milk makes vegan buttermilk pancakes.
Plant-based milk, apple cider vinegar, vanilla extract, whole wheat flour, baking powder, and salt is all you need to get started with these oil-free pancakes. For anyone worried the pancakes will taste awkward because of the ACV, fear not because they’re delightful.
- Cooks in 25 minutesDifficulty: Easy
Seriously the lightest and most fluffy vegan strawberry pancakes ever! These easy one-bowl vegan strawberry pancakes are simply ideal for a weekend breakfast.
No eggs & no bananas are needed for this delicious recipe, the secret is creating a vegan buttermilk to get the softest texture.
Get ready to enjoy a stack of homemade vegan pancakes, and top them with fresh strawberries and a generous glug of maple syrup, and you’re in for a treat!
You can thank Rabbit and Wolves for this incredible oven-baked pancake recipe. I mean, how much more relaxing is a weekend morning when you don’t have to stand over the stovetop? I think the berries mixed into the batter make the pancakes look beautiful. Not to mention the delicious fruity flavor.
Pancakes so famous, there’s a song named after them! These delightfully sweet day-starters will be loved by the whole family. Topped with your choice of fresh berries, The Concious Plant Kitchen has inspired many breakfasts to come!
Oatmeal-based pancakes should be on every breakfast menu. Using almond extract rather than vanilla was a wise move. The mango and coconut add a beautiful tropical flavor to these sweet pancakes. You won’t need any syrup, because these babies are sweet enough.
I’ve always loved sweet pancakes; they are perfect for breakfast but also work as a snack. Instead of maple syrup, I like to use melted peanut butter on these chocolatey pancakes. Top that off with a few slices of banana, and you’re good to go.
Wow! These dark, rich, fudgey pancakes are incredible. Your little ones might think they’re having dessert for breakfast, but these beauties are incredibly healthy. Using apple sauce or a mashed banana eliminates the need for oil, making these cakes even healthier. Top them with whatever you please, and enjoy.
Oh my word, this recipe is everything you need for a decadent breakfast! They are gluten-free, oil-free, and free of refined sugar. Nolwenn’s recipe is simply brilliant! I had to refrain from eating all of the homemade nutella when I made these… it’s so good!
These fluffy, decadent pancakes are a home run for me. That coconut vanilla filling is incredible, so whip out your food processor to get started. You can use dark or regular cocoa powder, but the dark variety seems to add the right color to match an Oreo cookie. Minimalist Baker really knows how to do breakfast (or dessert) right!
You’ll notice the ingredient list is unlike many, yet yields delicious fluffy hot cakes. Adding the potato starch with the super fine oat flour was an excellent choice. I am a massive fan of peanut butter. Needless to say, when I found this recipe for peanut butter pancakes filled with dairy-free chocolate trips, I had to try it. Did I mention that these are gluten-free, too?
The homemade vegan buttermilk in this recipe is the key to the pancake fluffiness! With vanilla, apple pie seasoning, and fresh apples, these pancakes are full of flavor and have the perfect combination of textures!
Peanut butter and raspberry chia jam pancakes will make your mouth water, not to mention – they’re beautiful! Because these pancakes are filled with jelly, we have to keep them thin and cook them on a low setting for more time, but it’s worth it.
I love simple recipes. You’ll only need seven ingredients: flour, cornstarch, baking powder, pure maple syrup, unsweetened almond milk, vanilla extract, and raw cashew butter. Did you notice the recipe is oil-free? The Vegan 8 isn’t lying when they say these are some of the best vegan pancakes EVER!
If you’ve ever wondered if pancakes can get better, wonder no more. The cinnamon swirl gives you the delicious cinnamon flavor in every bite without being overpowering.
Birthday cake pancakes are an excellent way to kick off your little one’s birthday celebrations. These colorful pancakes only take 15 minutes from start to finish, and you’ll need only a handful of ingredients. The addition of natural sprinkles eliminates food coloring and additives.
Tiramisu pancakes, need I say more? The tiramisu cream is easy to whip up and only requires powdered sugar, vanilla extract, vegan cream cheese, and coconut milk solids. I highly recommend trying this multi-layered creation.
Peanut Butter and Jilly created this incredible pumpkin pie pancake recipe, and we should all give thanks. I love how the pancakes are soft and fluffy on the outside with a golden crispy exterior. They taste just like pumpkin pie!
Savory Veggie Pancakes
Scallion pancakes are unbelievably simple to make. You only need flour, salt, hot water, and the ingredients for the scallion paste. These pancakes take an hour and thirty minutes to make, but that’s because the dough has to rest. They are delicious any time of day.
Traditional Jewish food isn’t vegan, so I appreciate that the author Megan put a vegan twist on latkes. These potato pancakes are dairy and egg-free and easy to make. I agree; keeping the skins on the potatoes adds more flavor and cuts prep time down. Not to mention the amount of nutrition they bring to the table.
These sweet potato pancakes and caramel sauce are easy to make. They’re light and fluffy, and the vegan caramel sauce will have you drooling. If you want to have them as dessert, you can always add a scoop of vegan ice cream on top and enjoy.
I love these sheet pan pancake recipes! Black beans might not be everyone’s first thought when it comes to pancakes, but let this recipe change your mind! These are an absolute must-try!
Nobody would know that these red velvet pancakes contain beet powder unless you tell them. That’s one way to get the beautiful red color without food dye. It only takes 25 minutes to make 20 of these beautiful pancakes, but they’ll be gone in no time.
Maple espresso chocolate chunk pancakes, need I say more? You’ll need gluten-free pancake mix, espresso powder, dairy-free creamer or milk, dark chocolate chunks, and unsweetened apple sauce. Top that off with coffee-infused maple syrup and more chocolate. Hello coffee-lovers – this is your next favorite treat!
These ooey-gooey pancakes are full of flavor and marshmallows! They’re stacked with layers of hazelnut spread and graham crackers. Am I the only one getting hungry? 25 minutes is all the time you need to whip these bad boys up.
I love that the Pretty Bee used spelt flour for this pancake recipe. Spelt flour contains more protein and nutrients than common wheat flour. You can enjoy them plain, with maple syrup, or powdered sugar,
This recipe combines almond and gluten-free flour to create an amazingly fluffy and delicious pancake. The only other ingredients you’ll need are almond milk, ACV, baking powder, salt, sugar, vanilla, and vegan butter.
This rice flour pancake recipe is vegan and gluten-free. You only need three ingredients; rice flour, bananas, and plant-based milk. Add your choice of toppings, and be prepared to be wowed. I think sweet strawberries are an excellent topping for these pancakes.
These pancakes are soft and fluffy yet slightly chewy. The coconut flour gives you a hint of coconut flavor, which I find to be delightful. A blend of melted chocolate and almond butter makes an excellent topping.
These blueberry cornmeal pancakes can transport you to a beautiful country kitchen. Growing up, we would have griddle cakes, which are similar to these pancakes!
Pancakes From Around The World
You only need five ingredients to make these French favorites; flour, soy or oat milk, sugar or sweetener, vanilla extract, and avocado oil. If you want your crepes to come out right, all the ingredients must be at room temperature.
This list wouldn’t be complete without a German Dutch Baby. Imagine a custardy filling, crispy edges, and powdered sugar and fruit on top. A Dutch Baby is an incredibly delicious hybrid of a pancake and a crepe. That’s the best way I can describe it.
Are you ready for a spot of British tea and crumpets? If you want something that’s similar to a pancake yet different, then I suggest trying this vegan crumpet recipe. They’re easy to make and only require seven ingredients.
Irish potato pancakes were popular in my home growing up. It’s an excellent way to use leftover potatoes. All you’ll need is potatoes, flour, salt, baking powder, plant-based milk, and a plant-based butter spread.
Sides & Pairings
There are so many options and variations when it comes to pancake toppings. You could always enjoy them plain, but if you want to kick it up a notch, I have some ideas for you. Fruit always adds to a healthy breakfast, and you’ve got so many options to choose from. You could drizzle chocolate, add chocolate chips, or a combination of both. Birch syrup is a pleasant alternative to maple.
How do you store vegan pancakes?
You can make extra pancakes and store them for later. Put your leftover pancakes in a storage bag or air-tight container and toss them in the fridge; you can heat them in the microwave or toaster oven. Refrigerated pancakes store well for a few days. I like to make huge batches to keep the extras in an air-tight container to put in my freezer. They’ll last for a couple of months, and it makes breakfast easy.