Vegetarian Pancakes Recipes for a Delicious Breakfast

Pancakes are a universal comfort food—fluffy, warm, and endlessly versatile. Whether you’re craving a stack for a leisurely weekend breakfast or a quick weeknight dinner, vegetarian pancakes offer the perfect foundation for creativity.

Not only do they skip the meat, but many recipes are also easily adaptable for vegan, gluten-free, or high-protein diets. From classic buttermilk pancakes to savory options packed with vegetables, there’s a vegetarian pancake recipe for every palate and occasion.

In this post, I’m excited to share a trio of my favorite vegetarian pancake recipes: Classic Fluffy Vegetarian Pancakes, Savory Vegetable Pancakes, and Vegan Banana Oat Pancakes. Each recipe is simple, delicious, and customizable, making them perfect for both seasoned home cooks and kitchen beginners.

So grab your mixing bowl and let’s flip some pancakes—your new favorite breakfast (or dinner!) is just a few steps away.

Why You’ll Love This Recipe

• Quick and easy: Each recipe can be whipped up in under 30 minutes with pantry staples.
• Customizable: Swap in your favorite mix-ins, toppings, or flours to suit dietary needs.
• Family-friendly: Great for kids and adults alike, with both sweet and savory options.
• Nutritious: Includes wholesome ingredients like oats, bananas, and a rainbow of veggies.
• Perfect for meal prep: Make extra pancakes and freeze for quick breakfasts all week.

Ingredients

Here’s a handy table to compare the ingredients for each of the three featured vegetarian pancake recipes:

Equipment

• Mixing bowls (at least two, for wet and dry ingredients)
• Whisk or fork (for blending batters)
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula (for flipping pancakes)
• Box grater (for vegetables, if making savory pancakes)
• Blender or food processor (for oat flour in vegan recipe)
• Ladle or 1/4-cup measuring cup (to portion batter)

Instructions

Classic Fluffy Vegetarian Pancakes

1. Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. Combine wet ingredients: In a separate bowl, whisk 1 1/4 cups milk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla extract.
3. Form the batter: Pour the wet ingredients into the dry. Gently mix until just combined—some lumps are fine. Do not overmix, or pancakes will be dense.
4. Preheat and grease skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden (1-2 minutes more).
6. Serve: Serve warm with your favorite toppings: maple syrup, berries, or a dollop of yogurt.

Savory Vegetable Pancakes

1. Prepare the vegetables: Grate 1/2 cup zucchini and 1/2 cup carrot. Squeeze out excess moisture.
2. Mix batter: In a large bowl, whisk together 1 cup chickpea flour, 1/2 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt.
3. Add veggies and liquid: Stir in the grated vegetables and 1/4 cup chopped scallions. Add 1 cup water and 2 tbsp olive oil. Mix until well combined.
4. Preheat skillet: Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
5. Cook pancakes: Pour 1/4 cup batter per pancake. Flatten slightly with a spatula. Cook 2-3 minutes per side, until golden and cooked through.
6. Serve: Enjoy with yogurt, chutney, or a fresh salad.

Vegan Banana Oat Pancakes

1. Make oat flour: Blend 1 cup rolled oats in a blender or food processor until fine.
2. Combine wet ingredients: In a bowl, mash 1 ripe banana. Add 3/4 cup plant-based milk, 1 tbsp maple syrup, and 1 tsp vanilla. Mix well.
3. Mix dry ingredients: In another bowl, combine oat flour, 1 tsp baking powder, 1/2 tsp cinnamon, and a pinch of salt.
4. Make the batter: Add dry ingredients to wet. Stir gently until just combined.
5. Heat skillet: Preheat a non-stick skillet over medium. Lightly grease.
6. Cook pancakes: Pour batter (about 1/4 cup each), spreading slightly. Cook for 2-3 minutes or until bubbles form, then flip and cook 1-2 minutes more.
7. Serve: Top with sliced bananas, berries, or nut butter.

Tips & Variations

• Make it gluten-free: Use gluten-free all-purpose flour or oat flour in the classic recipe.
• Dairy-free swaps: Substitute plant-based milks (like almond, soy, or oat) and vegan butter in any recipe.
• Add protein: Mix in hemp hearts, chia seeds, or a scoop of plant-based protein powder to boost nutrition.
• Mix-ins and toppings: Try blueberries, chocolate chips, nuts, or coconut flakes for sweet pancakes. Add chopped spinach, corn, or bell peppers to savory pancakes.
• Freezing tip: Cool pancakes completely, then freeze in a single layer. Reheat in a toaster or warm skillet.
• Make-ahead batter: Prepare batter the night before and refrigerate—just stir before cooking.

“Don’t overmix your pancake batter! A few lumps are totally fine and actually make for fluffier pancakes.”

Nutrition Facts

The following table provides approximate nutrition for one serving (2 medium pancakes) of each recipe, without additional toppings:

Nutrition will vary based on specific ingredients and portion size.

Serving Suggestions

• Sweet pancakes: Serve with fresh berries, sliced bananas, maple syrup, or a dollop of Greek yogurt or plant-based yogurt.
• Savory pancakes: Pair with a green salad, avocado slices, or a side of Lipton Vegetable Dip for dipping.
• Brunch buffet: Offer a pancake bar with various toppings—nuts, seeds, jams, and nut butters.
• On-the-go: Make mini pancakes for a portable snack or lunchbox treat.
• Try with a spread: These pancakes are delicious with a schmear of Garden Vegetable Cream Cheese or even a drizzle of Vegan Bechamel Sauce for a savory twist.

Conclusion

Vegetarian pancakes are proof that meatless breakfasts can be just as satisfying—and even more creative—than their traditional counterparts. With recipes ranging from the classic sweet and fluffy to hearty, vegetable-packed options, there’s a pancake here for every craving and every dietary preference.

These pancakes are perfect for experimenting with new flavors, sneaking in extra veggies, or simply enjoying a wholesome start to your day.

Don’t stop at just pancakes—get inspired to try other plant-based recipes to round out your breakfast or brunch table. If you’re looking for more ideas, check out these delicious options: Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, Vegetarian Swiss Chard Recipes for Healthy Meals, or whip up a loaf with this Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Happy cooking—and may your pancakes always be fluffy and flavorful!

Vegetarian Pancakes Recipes: Listicle of Delicious Ideas

If you love variety, here are a few more vegetarian pancake recipes to try. Each brings a unique twist—perfect for breakfast, lunch, or dinner!

• Spinach and Feta Pancakes: Stir sautéed spinach and crumbled feta into classic batter. Serve with a dollop of Greek yogurt.
• Apple Cinnamon Pancakes: Fold grated apple and cinnamon into your favorite batter. Top with walnuts and a drizzle of maple syrup.
• Sweet Potato Pancakes: Add 1/2 cup mashed sweet potato and a pinch of nutmeg to the batter for naturally sweet, vitamin-rich pancakes.
• Chickpea Flour “Socca” Pancakes: Mix chickpea flour, water, olive oil, and herbs for a gluten-free, high-protein pancake. Great with roasted veggies.
• Blueberry Lemon Pancakes: Gently fold in fresh or frozen blueberries and a teaspoon of lemon zest to your batter for a refreshing burst.
• Carrot Cake Pancakes: Combine grated carrot, raisins, and a sprinkle of cinnamon for pancakes that taste just like carrot cake.
• Corn and Scallion Pancakes: Add corn kernels and chopped scallions to a savory batter. Serve with salsa or avocado.
• Ricotta Pancakes: Fold in creamy ricotta cheese for extra-rich, moist pancakes—delicious with fresh fruit compote.
• Potato Pancakes (Latkes): Grate potatoes and onion, mix with egg and flour, and pan-fry until crisp. Perfect for a hearty brunch.
• Pumpkin Spice Pancakes: Add canned pumpkin, cinnamon, ginger, and cloves for autumn-inspired pancakes.

With so many options, it’s easy to keep breakfast exciting and nourishing. Mix, match, and make these recipes your own!

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