This easy vegan pancake recipe is delicious plain or fancy! Perfect choice for a special Sunday breakfast or Mother's Day brunch, these tender pancakes are topped with fresh fruit compote, decadent chocolate ganache, and a sensational peanut butter maple drizzle. Fresh in-season berries are the perfect cherry on top!
Everyone loves these fancy pancakes, kids, family and friends - vegan or not!
I love a half stack of pancakes on a Sunday morning. When I was a kid, I liked them plain - just swimming in butter and maple syrup (I'm a Canadian girl, what can I say, we like our maple syrup!). But lately I'm all about the pancake buffet - fruit compote, maple-peanut-butter-drizzle, to-die-for chocolate ganache, and loads of fresh fruit!
Tips for Making Easy Vegan Pancakes
These pancakes are absolutely incredible - perfectly crispy on the outside, fluffy and tender on the inside.
- mix the batter right before serving
- make sure the pan is hot
- once the batter is poured, don't move the pancake
- the edges will start to look cooked and the surface will get a few holes (see photo)
- time to flip! flip once and leave the pancake until it turns golden and naturally releases
- about 2 minutes or so per side depending on the pan you use and how hot your stove is
- serve them hot off the griddle with butter and syrup OR
- keep them warm in the oven at 250º F until all the batter is used and serve buffet style
Topping Options for Vegan Pancakes
If you want to impress (eg. Mother's Day!) or you're feeling a little fancy, go all out and make all the optional toppings: decadent chocolate ganache (this stuff is a game changer), fresh fruit compote, and peanut butter maple drizzle!
Although there are a few toppings to prepare (if you go for them all), none of them take any great effort, and you can be sitting down to eat within 30 minutes.
OPTIONAL: add a few blueberry by sprinkling a few over the pancakes before you flip them.
Place any leftovers in the fridge (or freezer) and pop them in the toaster to enjoy during the week. Enjoy!
Vegan Breakfast Recipe Ideas
Curry-Spiced Tofu Scramble - incredible flavorful tofu scramble served over crispy potatoes topped with tomato chutney.
Peanut Butter Chocolate Chip Vegan Banana Bread - second to none - vegan or not!
Easy Blueberry-Cherry Jam - easy to make, delicious and super yummy on sourdough toast.
Incredible Vegan Pancake Recipe
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- 1 cup flour
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup plant-based milk
- 1 tbsp acid (lemon, apple cider vinegar)
- 1 egg replacer*
- 1 tsp vanilla
- 2 tbsp maple syrup
- Mix together 1 cup of plant-based milk and 1 tbsp acid (lemon juice or apple cider vinegar) = buttermilk. Set aside.
- Mix dry ingredients, flour, baking powder, and salt together in a large bowl.
- Egg Replacer: I use Bob's Red Mill but other options include:Flax egg (1 tbsp ground flax seed + 3 tbsp warm water - let sit while it gels). Aquafaba egg white (the liquid from chickpeas) use 2 tbsp.
- Mix up an egg replacer (I use Bob's Red Mill) let it set for a few minutes. Meanwhile, stir the vanilla and maple syrup into the buttermilk. Add it and the egg replacer to the dry ingredients and stir only until incorporated - don't over mix.
- Heat a tablespoon of neutral oil in a cast-iron pan over medium-high heat or use a non-stick skillet (if oil free).
- Pour 3-4 tablespoons of batter into the hot skillet - leaving room for the pancake to spread. After the pancake has some holes in the top (~2 minutes), flip and cook on other the side until brown and crispy ~2 minutes. Repeat for remaining batter.
Fresh Fruit Compote Recipe or use store bought
- This is an easy homemade berry compote/jam recipe to make. It doesn't use any pectin or thickener because the berries have a high level of natural pectin. Add more maple syrup if your berries are tart.
- Stores well in the fridge for up to two weeks or freeze for up to 2 months.
Chocolate Ganache (from V Street Cookbook - totally addictive)
- 1 cup chocolate chips (or any vegan chocolate)¼ cup coconut milk (or soy milk)1 tsp instant coffee granules⅛ tsp salt
- Melt the chocolate chips and plant-based milk over low heat in a saucepan. Add the instant coffee and salt, whisking together to combine then remove from heat, cool fully and transfer to a glass jar or airtight container.
- Store in refrigerator for up to 1 week.
Peanut Butter-Maple Drizzle
- Whisk together 2 tbsp runny peanut butter and 2 tbsp maple syrup. Add more or less maple syrup to create drizzle consistency.
- Optional heat: add a squeeze of sriracha or a sprinkle of cayenne pepper - delicious!
Managing Your Time
- Make the compote. While it is simmering, make the chocolate ganache and set aside to cool.
- Whip up the maple-peanut-butter drizzle and set aside. Place each sauce in a serving dish to pass at the table.
- Prepare and wash the fresh fruit you are serving and place in a bowl to pass at the table.
- Mix pancake batter and fry.
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