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Our Favorite Plant-Based Pancakes
Many breakfast combinations center on pancakes. In addition, America even hosts restaurants named for these delicious quick-bread versions. In fact, most restaurants that offer breakfast include some varieties of pancakes. They just speak breakfast to us. Traditionally, they include dairy milk and eggs. But our Favorite Plant-Based Pancakes provide great taste without the dairy and eggs. And honestly, I doubt anyone misses those ingredients. Moreover, these easy vegan chocolate pancakes offer chocolaty goodness. But the Vegan Sourdough Blueberry pancakes might take ordinary Homestyle Vegan Pancakes to the next level. Still, any of these plant-based pancakes
We bring together 3 of our all-time favorites to offer you choices to start with plant-based pancakes.
- Homestyle Vegan Pancakes
- Next is, the Double Chocolate Pancakes
- Finally, Vegan Sourdough Blueberry Pancakes
And yes, you certainly should try each recipe to find your favorite.
Breakfast for Dinner? Plant-Based Pancakes Anytime!
Yes, of my favorite times to enjoy pancakes is for dinner. I’m not sure why. Maybe it’s memories from childhood. Also, Mom served breakfast for dinner on occasion. It gave her a meal that she created quickly after a day helping with the farm and my Dad’s automotive repair business. Moreover, I think it became even more special when I had kids of my own. In addition, they loved breakfast for dinner! So we set aside special times to prepare this favored meal together.
Whatever the reason, our family shares the love of breakfast for dinner with others. When dining at family restaurants, I often see families with breakfast plates in front of them at dinnertime. Why not try these plant-based pancakes for dinner soon!
Homestyle Vegan Pancakes
The first recipe takes you back to those delicious homemade pancakes. Consider adding your favorite fruit. However, they deliver a great flavor and texture without the addition of fruit, too.
Delicious Homestyle Vegan Pancakes
Ingredients
- 2 cups whole wheat pastry flour or use white wheat flour or other whole grain
- 2 tsp baking powder
- 1 tsp baking soda
- ½ ts[ salt
- 2 cups oat milk or other plant-based milk
- 1 tbsp apple cider vinegar
- 2 tbsp flaxseed meal stir into 6 tbsp warm water and let set for 2-3 minutes to create flax eggs
- 2 tbsp maple syrup or other sweetener
- 1 tbsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the milk and apple cider vinegar. Allow mixture to stand for 2-3 minutes.
- Add the flaxseed, maple syrup, and vanilla. Mix well.
- Pour the milk mixture into the flour mixture. Mix lightly just until the mixture is combined. Do not overmix. Your batter should be lumpy but combined to avoid wet and dry spots. This helps the pancakes cook up light and tender.
- Heat your griddle and coat lightly with oil or cooking spray.
- Use a ⅓ measuring cup to pour each pancake onto the griddle. Cook until the top has bubbles and the edges look dry.
- Flip each pancake over and cook until lightly browned.
- Serve them hot. Add your favorite toppings. We like them topped with either berry puree or maple syrup and fruit.
Nutrition
Vegan Chocolate Pancakes
It seems every family needs at least one chocolate pancake fan. In fact, probably several reside within most families. In addition, while we like vegan chocolate pancakes as much as we enjoy the homestyle vegan pancakes, our Double Chocolate Pancakes take that chocolaty flavor even deeper. Want a little extra fancy flavor? Try adding bits of cherries. Indeed, chocolate and cherries bring this vegan chocolate pancakes recipe to an almost dessert-like niche!
The Double Chocolate Pancakes, Plant-Based Pancakes
Double Chocolate Pancakes
Ingredients
- 1½ cups whole wheat pastry flour or other whole grain flour. White wheat works well, too.
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1¾ ci[ oat milk or other plant-based milk
- 2 tsp apple cider vinegar
- 2 tbsp flaxseed ground and blended with 6 tbsp warm water to create flax egg substitute
- 1 tsp vanilla extract
- ⅓ cup applesauce
Chocolate Sauce
- 1 cup chocolate chips vegan
- 1 cup oat milk or other plant-based milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
Make the chocolate sauce
- Heat the milk until almost boiling, but not quite.
- Place the chocolate chips, vanilla, and maple syrup into a bowl.
- Pour the hot milk over the ingredients and whisk until the chocolate is completely melted.
- Let the chocolate sauce stand while you make the pancakes. This allows it to thicken slightly.
Pancake instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
- In another bowl, mix the milk and vinegar. Let stand for about 2-3 minutes.
- Add the flax, vanilla, and applesauce to the milk mixture. Whisk to mix well.
- Pour the milk mixture into the flour mixture. Mix just until it's combined. Do not overmix. The batter will be lumpy. This ensures the pancakes cook up tender.
- Heat the griddle.
- Use a ⅓ cup to pour batter onto griddle keeping a small distance between them. Cook until the edges appear dry and bubbles appear on the center of the pancakes.
- Flip each pancake over and cook until done.
- To Serve, Place each serving of pancakes on a plate. Drizzle chocolate sauce over top.
- If desired, add chia seeds, berries, and/or vegan whipped cream before serving.
Nutrition
After trying the Homestyle vegan pancakes and our double chocolate pancakes (see the vegan chocolate recipe above) you wonder if anything comes close to the perfection of those easy vegan recipes. And, in fact, you should keep an open mind and try these vegan sourdough pancakes.
Moreover, our recipe calls for blueberries. However, try your favorite fruit to find your personal version.
Some consider sourdough to be a flavor. Actually, it involves a reaction that causes the batter to rise when cooked. Though difficult to describe, we think you will find it simply delicious.
Vegan Sourdough Blueberry Pancakes
Vegan Sourdough Blueberry Pancakes
Ingredients
- 1 cup sourdough starter
- 2 cups whole wheat pastry flour you may substitute other whole grain flour
- 2 cups oat milk or other plant-based milk
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup or sweetener of choice
- ½ tsp salt
- ½ tsp baking soda
- 2 tbsp flaxseed meal ground flaxseed
- 2 cups blueberries or other favorite fruit, fresh or frozen
- 1 tbsp lemon juice optional, but adds a nice lemony flavor
Instructions
The night before
- Mix the oat milk with vinegar. Set aside for a few minutes to allow it to curdle.
- In a large bowl, whisk together the milk, sourdough starter, flour, and maple syrup.
- Cover with plastic wrap and set in a warm place to rise overnight.
In the Morning
- Your batter is now all bubbly and puffed up after rising. Remove the plastic wrap.
- Mix in the salt, baking soda, flaxseed, lemon juice, and berries.
- Heat your griddle and coat with cooking spray or a light coating of oil.
- Using a ¼ cup measure, pour the batter onto the heated griddle. Keep a little space between each cake.
- Cook on medium until the sides dry and bubbles appear over the center of the pancakes.
- Flip each pancake. Continue cooking until they are set.
- Serve hot with maple syrup, berry puree, or your favorite topping.
Nutrition
Easy Vegan Pancakes, more recipes coming soon!
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