Light, fluffy, vegan pancakes with smoky-sweet bacon-flavoured walnut crumbles and pools of maple syrup are pure perfection.
I'm a breakfast person so I love a big stack of fluffy buttermilk pancakes on the weekend. I'm also a Canadian girl so I love mine swimming in an ocean of maple syrup. I mean, who doesn't?
Easy, Delicious Vegan Pancakes
This recipe for fluffy vegan pancakes has a delicious twist - spicy apple slices. But that's not all, I also added some incredible, salty-sweet maple bacon-flavoured walnut crumbles. These pancakes are going to blow your mind, they are so super addictive and delicious!
Vegan Pancake Recipe Ingredients
Here's what you'll need to make these simple but delicious vegan pancakes:
Milk: It's easy to make pancakes dairy free. These days there are so many non-dairy milk options, you've got your choice of almond, oat, rice, coconut, soy, cashew, and many more. If you'd like to make your own, dairy-free milk, try this Delicious Almond Milk recipe.
Butter: any butter called for in the recipe is an easy swap as well. There are many Brands making vegan butter (try this Earth Balance or Miyokos Creamery). I typically use a neutral oil as a replacement for butter in pancake recipes or for frying.
Egg Replacement: pancakes do not need eggs to be fluffy or delicious - you can skip them all together.
Maple-Bacon Flavoured Crumbles: crunchy walnuts candied in salty, sweet, smoky sauce until it's sticky and delicious.
Spicy Apples: Tart apple slices tossed in maple syrup, cinnamon, ginger and simmered until tender and saucy.
How To Make Fluffy Pancakes
Similar to bread making, the fluffiest pancakes will benefit from two rises! The initial rise is activated when the wet ingredients are mixed with the dry ingredients. The baking powder reacts with the apple cider vinegar. So don't over mix the batter (there will be a few lumps). Let the batter sit for a minute or two and watch as small air bubbles form in the batter.
The next rise is activated when the batter is placed in a hot skillet. Just as you do not want to over mix the batter, do not touch the pancakes once they are poured, wait wait wait for the bubbles to form on the surface of the pancakes - approximately 2 minutes or so. Flip only once (this is when you will see the pancakes rise right before you eyes). It's a beautiful sight - like magic! Again, leave them for a couple minutes until golden brown and repeat until all the batter is used up!
A small amount of hot oil in the skillet will give you a crispier surface on the outside of the pancake with a tender, fluffy texture inside. Absolutely perfecto (but if you are oil free, use a non-stick pan and the pancakes will turn out beautifully)!
For this recipe, I added bacon-flavoured walnut crumbles for their salty sweetness. Make them ahead and place in a dish for serving at the table.
While the walnuts are cooling, prepare and cook the apples so that once the pancake batter is mixed, you are ready to go.
Once the crumbles and apples are ready, mix the batter, heat the pan; and you're ready to go.
More Vegan Breakfast Ideas
Here's a few other delicious breakfast recipes to try: Simple Savoury Chickpea Pancakes, Curry-Spiced Tofu and Potato Scramble with Tomato Chutney, Incredible Vegan Pancakes.
Did you make this recipe? I'd love to see it!
Please leave a star rating and comment at the bottom of the page.
Thank you so much for sharing! Tag me on Instagram
For more Vegan Recipes: Sign up for my email NEWSLETTER!
Easy Vegan Pancakes with Walnut-Bacon Crumbles
Rate this recipe!
Maple-Bacon Candied Walnut Crumbles
- 1 tsp liquid smoke
- 1 tbsp maple syrup
- 4 tsp apple cider vinegar*
- 4 tsp soy sauce (tamari)
- 1 cup walnuts
Spiced Apple Slices
- 1 cup apples, peeled, sliced
- 2 tbsp maple syrup (or use brown sugar)
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- pinch salt
- 1 cup flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 cup plant-based milk (I used oat)
- 1 tbsp lemon juice (apple cider vinegar)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- butter and maple syrup for topping
Maple-Bacon Candied Walnut Crumbles
- Stir the marinate ingredients together in a small bowl. Add walnuts and stir to coat.Tip the walnuts and marinate into a small skillet over medium heat. Stir until the walnuts are coated. Continue to stir and cook until everything thickens and gets sticky and crispy. Spread the nuts out on a cutting board to cool. Once cool, rough chop.
Spiced Apple Slices
- Peel, core, and slice one apple* (¼" thick). Toss sliced apples with maple syrup and spices in small bowl. Cook over medium heat in the same skillet you will use for the pancakes. Continue cooking and stirring until the apples have softened and are coated. Remove from heat, place back in the bowl. Rinse out pan.*I've used Honeycrisp and Granny Smith and both were slightly tart and delicious. Use any apple you have on hand.
Fluffy Pancake Batter
- In a large liquid measuring cup or bowl, mix together the milk and lemon juice - let it curdle for a few minutes (to resemble buttermilk). Then stir in the vanilla and maple syrup.
- In a medium bowl, mix together the flour, baking powder, and cinnamon.
- Add the wet ingredients to the dry ingredients and fold together until just combined (don't over mix - there will be a few lumps). Let the batter sit for a minute or two so the baking powder has time to activate.
- Heat a large non-stick skillet or griddle over medium heat. For each pancake, place 2-3 apple slices next to each other in the pan. Pour ¼ cup pancake batter over each pile of apples. Cook until bubbles appear on the surface of the pancake (1 - 2 minutes) and the edges start to look cooked. Flip the pancake and cook until golden on the other side. Repeat with remaining apples and batter.PRO TIP: I used a long (double burner) griddle and was able to cook 4 pancakes at a time.
PUTTING IT ALL TOGETHER
- Serve with butter, maple syrup, bacon-walnut crumbles, and any leftover spiced apple slices or your favourite fruit (banana slices and raspberries are delicious).
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.