18 Tasty Vegan Pancake Recipe

Vegan Pancake Recipe are a delicious and wholesome alternative to traditional pancakes, offering all the fluffiness and flavor without any animal products. Whether you follow a vegan lifestyle, have dietary restrictions, or simply enjoy plant-based meals, vegan pancakes are a treat everyone can enjoy. Not only are they made with simple ingredients like flour, plant-based milk, and a sweetener, but they can also be customized with various flavors, fruits, and toppings to suit every taste preference.

In this article, we’ll share 18 tasty vegan pancake recipes that range from classic flavors to creative twists, giving you a variety of options for every mood or occasion. Whether you’re in the mood for something sweet, savory, or even gluten-free, these recipes are sure to satisfy your pancake cravings!

Vegan Pancake Recipe

1. Banana Pancakes

Banana pancakes are a perfect combination of sweetness and fluffiness, making them a popular choice for a hearty breakfast. The natural sugars from ripe bananas give these pancakes a moist texture and a rich, fruity flavor. With the added bonus of healthy nutrients from the bananas, these pancakes are both delicious and nutritious.

Ingredients

• 1 ripe banana, mashed
• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• Coconut oil or vegan butter for greasing the pan

Instructions

1. In a bowl, mash the banana until smooth.
2. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. Add the mashed banana, almond milk, vanilla extract, and maple syrup to the dry ingredients and mix until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
4. Heat a non-stick pan or griddle over medium heat and lightly grease it with coconut oil or vegan butter.
5. Pour about 1/4 cup of the batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles start to form on the surface. Flip the pancake and cook for another 1-2 minutes until golden brown.
6. Serve with your favorite toppings, such as fresh fruit, maple syrup, or a sprinkle of powdered sugar.

Nutritional Information (Per Serving)

• Calories: 180
• Protein: 3g
• Carbohydrates: 39g
• Fiber: 3g
• Sugars: 10g
• Fat: 2g
• Sodium: 180mg
• Calcium: 150mg
• Potassium: 400mg

These banana pancakes are not only a tasty breakfast treat but also a good source of potassium and fiber, making them a healthy choice for starting your day.

2. Chocolate Chip Pancakes

Chocolate chip pancakes are a decadent treat that brings a sweet, indulgent twist to your morning routine. These fluffy vegan pancakes are loaded with dairy-free chocolate chips, making them the perfect choice for a special breakfast or brunch. The combination of a soft, fluffy texture with melty chocolate chips creates a comforting and satisfying meal everyone will love.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon sugar (optional)
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips
• 1 tablespoon coconut oil or vegan butter for greasing the pan

Instructions

1. In a medium-sized bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, combine the almond milk, sugar (if using), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should still have a few lumps.
4. Fold in the dairy-free chocolate chips.
5. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegan butter.
6. Pour about 1/4 cup of the batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles start to form on the surface. Flip the pancake and cook for another 1-2 minutes, until golden brown.
7. Serve the pancakes warm with additional chocolate chips, syrup, or whipped coconut cream.

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 4g
• Carbohydrates: 39g
• Fiber: 2g
• Sugars: 12g
• Fat: 7g
• Sodium: 200mg
• Calcium: 150mg
• Potassium: 250mg

These chocolate chip pancakes are a delicious and satisfying option for anyone with a sweet tooth. The chocolate chips add a rich flavor while still keeping the recipe vegan-friendly and free from dairy. They are perfect for a cozy weekend breakfast or a special treat for guests.

3. Cinnamon-Spiced Pancakes

Cinnamon-spiced pancakes are a warm, comforting breakfast option that combines the classic flavor of pancakes with the aromatic richness of cinnamon. These pancakes are perfect for chilly mornings or when you’re craving something cozy and flavorful. The subtle spice of cinnamon pairs wonderfully with the soft, fluffy texture of the pancakes, making every bite a delight.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegan butter for greasing the pan

Instructions

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg (if using), and salt.
2. In a separate bowl, combine the almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles begin to form on the surface. Flip and cook for another 1-2 minutes until golden brown on both sides.
6. Serve with a dusting of cinnamon, a drizzle of maple syrup, or your favorite vegan butter.

Nutritional Information (Per Serving)

• Calories: 190
• Protein: 4g
• Carbohydrates: 36g
• Fiber: 3g
• Sugars: 8g
• Fat: 5g
• Sodium: 200mg
• Calcium: 150mg
• Potassium: 200mg

These cinnamon-spiced pancakes are not only delicious but also offer the added benefits of cinnamon, which is known for its antioxidant properties. This recipe is a perfect way to bring a cozy, spiced touch to your morning routine while keeping it light and plant-based.

4. Lemon Poppy Seed Pancakes

Lemon poppy seed pancakes are a zesty, refreshing breakfast choice that combines the bright flavor of lemon with the crunch of poppy seeds. The citrusy tang pairs perfectly with the fluffy pancake base, creating a light and uplifting meal. These pancakes are ideal for a spring or summer morning when you want something fresh and flavorful to start your day.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1 tablespoon poppy seeds
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon coconut oil or vegan butter for greasing the pan

Instructions

1. In a large bowl, whisk together the flour, baking powder, poppy seeds, lemon zest, and salt.
2. In a separate bowl, combine the almond milk, maple syrup, vanilla extract, and lemon juice.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to overmix—the batter should still have a few lumps.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour about 1/4 cup of the batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides.
6. Serve with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of vegan whipped cream for extra flavor.

Nutritional Information (Per Serving)

• Calories: 200
• Protein: 4g
• Carbohydrates: 36g
• Fiber: 3g
• Sugars: 9g
• Fat: 5g
• Sodium: 180mg
• Calcium: 150mg
• Potassium: 250mg

These lemon poppy seed pancakes bring a refreshing and light flavor to your breakfast table, perfect for those who enjoy citrus and a bit of crunch.

5. Pumpkin Pancakes

Pumpkin pancakes are a fall-inspired breakfast treat that combines the earthy sweetness of pumpkin with warm spices like cinnamon and nutmeg. These pancakes are not only delicious but also packed with nutrients, making them a wholesome and comforting way to start your morning. Whether it’s fall or any time of year, pumpkin pancakes are sure to bring a cozy, flavorful twist to your breakfast routine.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/4 teaspoon salt
• 3/4 cup canned pumpkin puree
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegan butter for greasing the pan

Instructions

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger (if using), and salt.
2. In a separate bowl, combine the pumpkin puree, almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly thick.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides.
6. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, or whipped coconut cream for extra indulgence.

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 4g
• Carbohydrates: 38g
• Fiber: 4g
• Sugars: 10g
• Fat: 5g
• Sodium: 190mg
• Calcium: 150mg
• Potassium: 400mg

These pumpkin pancakes are the perfect combination of seasonal flavors and nourishing ingredients. Packed with fiber and potassium from the pumpkin, they make for a satisfying and nutritious breakfast. Whether you’re celebrating autumn or simply craving a comforting meal, these pancakes are sure to please!

6. Almond Flour Pancakes

Almond flour pancakes are a gluten-free and grain-free alternative to traditional pancakes, offering a light and slightly nutty flavor. The almond flour provides a rich, satisfying texture and a boost of healthy fats and protein, making these pancakes a great option for anyone following a gluten-free or low-carb diet. They are naturally sweetened and incredibly fluffy, creating a perfect breakfast option that’s both delicious and nutritious.

Ingredients

• 1 cup almond flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 2 large eggs (or flax eggs for a vegan option)
• 1/2 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegan butter for greasing the pan

Instructions

1. In a bowl, whisk together the almond flour, baking powder, and salt.
2. In a separate bowl, combine the maple syrup, eggs (or flax eggs), almond milk, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until smooth. The batter should be thick, but pourable. If it’s too thick, add a little more almond milk to reach your desired consistency.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until small bubbles appear on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides.
6. Serve with your favorite toppings such as fresh berries, maple syrup, or a sprinkle of powdered sugar.

Nutritional Information (Per Serving)

• Calories: 180
• Protein: 7g
• Carbohydrates: 7g
• Fiber: 3g
• Sugars: 4g
• Fat: 14g
• Sodium: 150mg
• Calcium: 80mg
• Potassium: 200mg

Almond flour pancakes are not only a healthy and filling choice but also provide a good source of protein and healthy fats. With their nutty flavor and fluffy texture, these pancakes are a great gluten-free breakfast or brunch option for anyone looking to enjoy a wholesome, satisfying meal.

7. Peanut Butter Pancakes

Peanut butter pancakes are a creamy and indulgent breakfast choice that brings together the rich, nutty flavor of peanut butter with the light, fluffy texture of pancakes. These pancakes are perfect for peanut butter lovers, offering a deliciously satisfying way to start the day. They’re also packed with protein, making them a filling option to keep you energized throughout the morning.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup peanut butter (smooth or crunchy, as desired)
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegan butter for greasing the pan

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the peanut butter, almond milk, maple syrup, and vanilla extract until smooth and well combined.
3. Add the wet ingredients to the dry ingredients and mix until just combined. If the batter is too thick, add a little more almond milk to adjust the consistency.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides.
6. Serve with a drizzle of maple syrup, sliced bananas, or a dollop of extra peanut butter for added flavor.

Nutritional Information (Per Serving)

• Calories: 230
• Protein: 7g
• Carbohydrates: 30g
• Fiber: 3g
• Sugars: 10g
• Fat: 10g
• Sodium: 200mg
• Calcium: 150mg
• Potassium: 250mg

These peanut butter pancakes are a delicious and protein-packed breakfast choice that offers a satisfying balance of flavors. With the richness of peanut butter, they’re both indulgent and filling, making them perfect for anyone craving a hearty breakfast or brunch option.

8. Chickpea Flour Pancakes

Chickpea flour pancakes are a protein-packed, gluten-free alternative that provides a savory twist on traditional pancakes. Made with chickpea flour, these pancakes have a slightly nutty flavor and a denser texture, making them a perfect option for those who are looking for a hearty breakfast or brunch. The chickpea flour offers a good dose of plant-based protein and fiber, making these pancakes both satisfying and nutritious.

Ingredients

• 1 cup chickpea flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground turmeric (optional, for color and flavor)
• 1/2 teaspoon ground cumin (optional, for a savory flavor)
• 1 cup water (or almond milk for a creamier texture)
• 1 tablespoon olive oil (or any plant-based oil)
• 1 teaspoon apple cider vinegar (optional, for fluffiness)
• Fresh herbs (like cilantro or parsley), finely chopped (optional)
• Coconut oil or vegan butter for greasing the pan

Instructions

1. In a large bowl, whisk together the chickpea flour, baking powder, salt, turmeric, and cumin.
2. Add the water (or almond milk), olive oil, and apple cider vinegar to the dry ingredients and whisk until smooth. If using fresh herbs, stir them into the batter.
3. Let the batter sit for 5-10 minutes to thicken slightly. If it becomes too thick, add a bit more water to reach the desired consistency.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides.
6. Serve with your favorite toppings, such as avocado, salsa, or vegan yogurt for a savory twist, or enjoy with maple syrup for a more classic option.

Nutritional Information (Per Serving)

• Calories: 180
• Protein: 8g
• Carbohydrates: 22g
• Fiber: 5g
• Sugars: 2g
• Fat: 8g
• Sodium: 350mg
• Calcium: 40mg
• Potassium: 250mg

Chickpea flour pancakes offer a deliciously savory alternative to traditional pancakes and are rich in plant-based protein and fiber. They can easily be customized with your favorite herbs and spices, making them a versatile option for a savory breakfast or brunch. Plus, they are gluten-free and provide a nourishing start to your day.

9. Blueberry Pancakes

Blueberry pancakes are a timeless breakfast favorite that combines the light, fluffy texture of pancakes with the burst of natural sweetness from fresh blueberries. These pancakes are perfect for any occasion, offering a fruity twist on the classic recipe. Whether you’re making them for a weekend breakfast or a special brunch, blueberry pancakes are a crowd-pleaser and a great way to enjoy the health benefits of fresh berries.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegan butter for greasing the pan

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, combine the almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Gently fold in the blueberries. If using frozen blueberries, fold them in carefully to avoid streaking the batter with blue color.
5. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegan butter.
6. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides.
7. Serve with additional blueberries, maple syrup, or a sprinkle of powdered sugar for extra sweetness.

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 5g
• Carbohydrates: 38g
• Fiber: 4g
• Sugars: 14g
• Fat: 6g
• Sodium: 180mg
• Calcium: 150mg
• Potassium: 250mg

Blueberry pancakes are not only delicious but also packed with antioxidants from the blueberries, making them a wholesome breakfast choice. They’re perfect for satisfying both sweet and fruity cravings and are sure to brighten up your morning!

10. Strawberry Pancakes

Strawberry pancakes are a sweet and vibrant twist on the classic pancake recipe, featuring the natural sweetness and juicy burst of fresh strawberries. These pancakes are perfect for a spring or summer breakfast, offering a refreshing flavor with every bite. Paired with the soft, fluffy texture of pancakes, strawberries create a mouthwatering combination that’s both delicious and nutritious.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh strawberries, diced
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or vegan butter for greasing the pan

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, combine the almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should still have some lumps.
4. Gently fold in the diced strawberries, being careful not to overmix to keep the strawberries intact.
5. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or vegan butter.
6. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides.
7. Serve with extra fresh strawberries, a drizzle of maple syrup, or a dollop of vegan whipped cream for a special touch.

Nutritional Information (Per Serving)

• Calories: 220
• Protein: 5g
• Carbohydrates: 37g
• Fiber: 4g
• Sugars: 14g
• Fat: 6g
• Sodium: 190mg
• Calcium: 150mg
• Potassium: 300mg

These strawberry pancakes are a light, fruity option for anyone who loves a fresh, sweet breakfast. Packed with vitamins and antioxidants from the strawberries, they offer a healthy, indulgent way to start your day. Perfect for a weekend breakfast or a festive brunch, strawberry pancakes are sure to be a family favorite.

FAQ

Can I use regular flour instead of gluten-free flour in these vegan pancake recipes?

Yes, you can substitute regular all-purpose flour for gluten-free flour in most of the recipes. However, keep in mind that the texture may vary slightly depending on the type of flour used. For a gluten-free version, ensure you’re using a high-quality gluten-free flour blend.

Can I make these vegan pancake recipes oil-free?

Yes, you can make most of the recipes oil-free by substituting oil with applesauce, mashed bananas, or non-dairy yogurt for added moisture. Keep in mind that the texture may change slightly, but the pancakes will still be delicious.

How do I store leftover vegan pancakes?

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze pancakes by placing them in a single layer on a baking sheet, freezing them for 1-2 hours, then transferring them to a zip-lock bag for up to 2 months. Reheat them in a toaster or microwave for quick enjoyment.

Can I substitute the plant-based milk in these recipes?

Yes, you can substitute any plant-based milk, such as almond milk, oat milk, coconut milk, or soy milk. Each will provide a slightly different flavor and texture, so feel free to choose based on your preference or dietary needs.