Sunday mornings are perfect for indulgent yet healthy breakfasts.
Vegan pancakes are fluffy, delicious, and free from animal products.
They can be made with a variety of plant-based ingredients like oats, bananas, and almond milk.
These 15 Sunday vegan pancake recipes will inspire you to create creative, flavorful stacks.
From fruity toppings to chocolatey delights and savory options, there’s a recipe for every taste.
Vegan pancakes can be comforting, fun, and nutritious all at once.
Make your Sundays special with these easy and delicious pancake ideas.
15 Healthy Sunday Vegan Pancake Recipes to Try
Vegan pancakes can transform any Sunday breakfast into a treat.
These 15 recipes show that plant-based ingredients can create fluffy, tasty stacks.
From classic flavors to innovative creations, there’s something for everyone.
Experimenting with fruits, nuts, and syrups adds variety and excitement to your morning.
Cooking pancakes on Sunday can be a relaxing and rewarding ritual.
These recipes make breakfast both enjoyable and wholesome while supporting a vegan lifestyle.
Start your week with a delicious, nutritious, and cozy Sunday pancake breakfast.
Vegan Banana Oat Pancakes
These Vegan Banana Oat Pancakes are soft, fluffy, and naturally sweet, perfect for a relaxing Sunday morning.
Ripe bananas and rolled oats combine to create a wholesome, protein-rich batter.
They’re easy to make, filling, and perfect for pairing with maple syrup or fresh fruit for a delightful breakfast.
Ingredients:
- 2 ripe bananas
- 1 cup rolled oats
- 1 cup plant-based milk (almond, soy, or oat)
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Coconut oil for cooking
Instructions:
- In a small bowl, mix flaxseed with water and set aside for 5 minutes to form a gel.
- Blend bananas, rolled oats, plant-based milk, baking powder, cinnamon, salt, vanilla, and flaxseed mixture until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook for 2–3 minutes on each side until golden brown and set.
- Serve warm with maple syrup, fresh fruit, or nut butter.
The pancakes are fluffy, wholesome, and naturally sweet.
Bananas add natural sweetness while oats provide fiber and texture.
Flaxseed enriches with omega-3s and acts as a binder.
A nourishing and satisfying vegan breakfast perfect for Sunday mornings.
Vegan Blueberry Almond Pancakes
These Vegan Blueberry Almond Pancakes are tender, fruity, and subtly nutty, ideal for a cozy Sunday brunch.
Fresh or frozen blueberries are incorporated into a light, almond-flavored batter.
They’re easy to prepare, protein-rich, and pair wonderfully with maple syrup or almond butter.
Ingredients:
- 1 cup all-purpose or whole wheat flour
- 1 tablespoon almond flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- ½ cup fresh or frozen blueberries
Instructions:
- In a large bowl, mix flour, almond flour, baking powder, and salt.
- In another bowl, whisk together plant-based milk, maple syrup, vanilla, and melted coconut oil.
- Pour wet ingredients into dry and stir until just combined.
- Gently fold in blueberries.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup of batter per pancake, cooking for 2–3 minutes per side until golden.
- Serve warm with syrup or almond butter.
The pancakes are light, fluffy, and fruity.
Blueberries add bursts of sweetness and antioxidants.
Almond flour adds a subtle nutty flavor and richness.
A perfect Sunday vegan breakfast that feels indulgent yet healthy.
Vegan Chocolate Chip Pancakes
These Vegan Chocolate Chip Pancakes are rich, indulgent, and perfect for a Sunday treat.
Dairy-free chocolate chips melt into a soft, fluffy pancake batter, creating pockets of sweetness in every bite.
They’re simple to make, satisfying, and ideal for breakfast or brunch.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- ¼ cup vegan chocolate chips
Instructions:
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, mix plant-based milk, maple syrup, vanilla, and melted coconut oil.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Gently fold in chocolate chips.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup of batter per pancake and cook 2–3 minutes per side until golden.
- Serve warm with extra chocolate chips or syrup.
The pancakes are soft, fluffy, and indulgent.
Chocolate chips add sweet, melty pockets in every bite.
Coconut oil enhances richness while remaining dairy-free.
A fun and comforting vegan Sunday breakfast treat.
Vegan Pumpkin Spice Pancakes
These Vegan Pumpkin Spice Pancakes are aromatic, soft, and perfect for a cozy Sunday breakfast.
Pumpkin puree and warm spices create a subtly sweet, flavorful batter.
They’re healthy, easy to make, and pair beautifully with maple syrup or a sprinkle of cinnamon sugar.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup pumpkin puree
- ¾ cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Coconut oil for cooking
Instructions:
- In a large bowl, mix flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk pumpkin puree, plant-based milk, maple syrup, and vanilla.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Heat a skillet over medium heat and grease with coconut oil.
- Pour ¼ cup of batter per pancake and cook 2–3 minutes per side until golden brown.
- Serve warm with syrup or plant-based yogurt.
The pancakes are moist, fluffy, and warmly spiced.
Pumpkin adds natural sweetness and moisture while spices enhance aroma.
A cozy, comforting vegan breakfast perfect for a relaxing Sunday.
These pancakes feel indulgent while remaining plant-based and nourishing.
Vegan Lemon Poppy Seed Pancakes
These Vegan Lemon Poppy Seed Pancakes are light, zesty, and perfect for a bright Sunday brunch.
Fresh lemon juice and zest infuse the batter with a refreshing flavor while poppy seeds add a subtle crunch.
They’re fluffy, easy to make, and pair beautifully with maple syrup or fresh berries.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
Instructions:
- In a bowl, mix flour, baking powder, salt, and poppy seeds.
- In another bowl, whisk plant-based milk, maple syrup, lemon juice, zest, vanilla, and melted coconut oil.
- Pour wet ingredients into dry and stir until just combined.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup of batter per pancake and cook 2–3 minutes per side until golden.
- Serve warm with syrup or fresh berries.
The pancakes are light, fluffy, and bright with citrus flavor.
Poppy seeds add texture while lemon zest adds refreshing aroma.
A perfect vegan breakfast to start a relaxing Sunday morning.
It’s indulgent, flavorful, and nourishing all in on
Vegan Cinnamon Apple Pancakes
These Vegan Cinnamon Apple Pancakes are warm, aromatic, and perfect for a comforting Sunday breakfast.
Grated apples and cinnamon are folded into a soft, fluffy batter, creating naturally sweet and flavorful pancakes.
They’re easy to make, nourishing, and ideal with maple syrup or a sprinkle of powdered sugar.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 medium apple, grated
- 2 tablespoons coconut oil, melted
Instructions:
- In a large bowl, mix flour, baking powder, salt, and cinnamon.
- In another bowl, whisk plant-based milk, maple syrup, and vanilla.
- Fold wet ingredients into dry ingredients until combined.
- Gently fold in grated apple.
- Heat a skillet over medium heat and grease with coconut oil.
- Pour ¼ cup of batter per pancake and cook 2–3 minutes per side until golden.
- Serve warm with syrup or vegan butter.
The pancakes are moist, fluffy, and naturally sweet.
Grated apple adds texture and natural sweetness while cinnamon enhances warmth and aroma.
A cozy vegan breakfast perfect for a lazy Sunday.
These pancakes are comforting, flavorful, and nourishing.
Vegan Peanut Butter Banana Pancakes
These Vegan Peanut Butter Banana Pancakes are creamy, protein-rich, and perfect for a filling Sunday breakfast.
Mashed bananas and peanut butter create a rich, naturally sweet batter with a nutty flavor.
They’re easy to make, satisfying, and pair wonderfully with maple syrup or sliced bananas.
Ingredients:
- 2 ripe bananas
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup plant-based milk
- 2 tablespoons peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
Instructions:
- In a bowl, mash bananas until smooth.
- Stir in plant-based milk, peanut butter, and vanilla.
- In another bowl, mix flour, baking powder, and salt.
- Combine wet and dry ingredients and stir until just mixed.
- Heat a skillet over medium heat and grease with coconut oil.
- Pour ¼ cup of batter per pancake, cooking 2–3 minutes per side until golden.
- Serve warm with maple syrup or banana slices.
The pancakes are fluffy, creamy, and protein-packed.
Bananas add natural sweetness while peanut butter provides richness and flavor.
Perfect for a hearty, vegan Sunday breakfast.
They’re indulgent, nourishing, and satisfying.
Vegan Mixed Berry Pancakes
These Vegan Mixed Berry Pancakes are fruity, vibrant, and perfect for a refreshing Sunday breakfast.
Fresh or frozen berries are folded into a fluffy, plant-based batter, creating bursts of natural sweetness in every bite.
They’re easy to make, light, and ideal with maple syrup or vegan yogurt.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen mixed berries
- 2 tablespoons coconut oil, melted
Instructions:
- In a large bowl, combine flour, baking powder, and salt.
- In another bowl, whisk plant-based milk, maple syrup, and vanilla.
- Pour wet ingredients into dry ingredients and stir until combined.
- Gently fold in mixed berries.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup batter per pancake and cook 2–3 minutes per side until golden.
- Serve warm with maple syrup or extra berries.
The pancakes are soft, fluffy, and bursting with fruit flavor.
Berries add natural sweetness, color, and antioxidants.
A light and satisfying vegan breakfast for Sunday mornings.
Perfectly balanced, nourishing, and delightful.
Vegan Chocolate Banana Pancakes
These Vegan Chocolate Banana Pancakes are indulgent, sweet, and perfect for a decadent Sunday brunch.
Ripe bananas and cocoa powder create a rich, naturally sweet batter with a chocolatey flavor.
They’re easy to make and pair perfectly with vegan chocolate chips or syrup.
Ingredients:
- 2 ripe bananas
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup plant-based milk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- ¼ cup vegan chocolate chips (optional)
Instructions:
- Mash bananas in a bowl until smooth.
- Stir in plant-based milk, vanilla, and coconut oil.
- In another bowl, combine flour, cocoa powder, baking powder, and salt.
- Mix wet and dry ingredients until just combined.
- Fold in chocolate chips if using.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup batter per pancake, cooking 2–3 minutes per side until golden.
- Serve warm with syrup or sliced bananas.
The pancakes are fluffy, chocolatey, and naturally sweet.
Bananas provide moisture and sweetness while cocoa adds rich flavor.
Perfect for a fun and indulgent vegan Sunday breakfast.
Rich, satisfying, and deliciously comforting.
Vegan Lemon Blueberry Pancakes
These Vegan Lemon Blueberry Pancakes are bright, tangy, and perfect for a cheerful Sunday morning.
Lemon zest and juice add a refreshing flavor while blueberries burst with sweetness in every bite.
They’re light, fluffy, and ideal with maple syrup or vegan yogurt.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup plant-based milk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons maple syrup
- ½ cup fresh or frozen blueberries
- 2 tablespoons coconut oil, melted
Instructions:
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, whisk plant-based milk, lemon juice, lemon zest, and maple syrup.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Gently fold in blueberries.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup batter per pancake, cooking 2–3 minutes per side until golden.
- Serve warm with syrup or extra blueberries.
The pancakes are fluffy, light, and tangy.
Lemon zest adds freshness while blueberries provide natural sweetness and color.
A delightful vegan breakfast perfect for Sunday mornings.
Refreshing, nourishing, and deliciously vibran
Vegan Carrot Cake Pancakes
These Vegan Carrot Cake Pancakes are soft, spiced, and perfect for a cozy Sunday breakfast.
Grated carrots, cinnamon, and nutmeg combine in a fluffy batter to create naturally sweet, flavorful pancakes.
They’re easy to make, nutritious, and ideal with maple syrup or vegan cream cheese drizzle.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup grated carrots
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 2 tablespoons chopped walnuts (optional)
Instructions:
- In a large bowl, mix flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk plant-based milk, maple syrup, vanilla, and melted coconut oil.
- Combine wet and dry ingredients and fold in grated carrots and walnuts.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup batter per pancake and cook 2–3 minutes per side until golden.
- Serve warm with syrup or vegan cream cheese drizzle.
The pancakes are moist, spiced, and naturally sweet.
Carrots add texture and natural sweetness while spices enhance warmth and aroma.
A wholesome vegan breakfast perfect for Sunday.
They’re comforting, flavorful, and nourishing.
Vegan Chocolate Hazelnut Pancakes
These Vegan Chocolate Hazelnut Pancakes are rich, indulgent, and perfect for a luxurious Sunday brunch.
Cocoa powder and vegan chocolate-hazelnut spread create a decadent, fluffy pancake batter.
They’re easy to make, satisfying, and perfect with fresh fruit or syrup.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 2 tablespoons vegan chocolate-hazelnut spread
Instructions:
- In a large bowl, combine flour, baking powder, salt, and cocoa powder.
- In another bowl, whisk plant-based milk, maple syrup, vanilla, and melted coconut oil.
- Combine wet and dry ingredients until just mixed.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup batter per pancake, cooking 2–3 minutes per side until golden.
- Serve warm with chocolate-hazelnut spread or fresh fruit.
The pancakes are fluffy, chocolatey, and indulgent.
Hazelnut spread adds richness while cocoa creates a deep chocolate flavor.
Perfect for a decadent vegan Sunday breakfast.
Rich, satisfying, and delightfully indulgent.
Vegan Strawberry Shortcake Pancakes
These Vegan Strawberry Shortcake Pancakes are fruity, fluffy, and perfect for a cheerful Sunday brunch.
Fresh strawberries are folded into a soft, light batter and served with plant-based cream or syrup.
They’re easy to make, naturally sweet, and visually appealing.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- ½ cup chopped fresh strawberries
Instructions:
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, whisk plant-based milk, maple syrup, vanilla, and melted coconut oil.
- Combine wet and dry ingredients until just mixed.
- Gently fold in chopped strawberries.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup batter per pancake, cooking 2–3 minutes per side until golden.
- Serve warm with more strawberries or plant-based cream.
The pancakes are soft, fluffy, and fruity.
Strawberries add natural sweetness and juiciness while batter remains light.
Perfect for a festive vegan Sunday breakfast.
Refreshing, colorful, and nourishing.
Vegan Apple Cinnamon Swirl Pancakes
These Vegan Apple Cinnamon Swirl Pancakes are moist, spiced, and perfect for a comforting Sunday breakfast.
Apples sautéed with cinnamon create a sweet swirl in a fluffy pancake batter.
They’re easy to prepare, aromatic, and ideal with syrup or nut butter.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and diced
- 1 tablespoon coconut oil for batter + 1 tablespoon for sautéing
Instructions:
- Heat 1 tablespoon coconut oil in a small pan and sauté diced apple with a sprinkle of cinnamon for 3–4 minutes.
- In a bowl, mix flour, baking powder, salt, and cinnamon.
- In another bowl, whisk plant-based milk, maple syrup, vanilla, and remaining coconut oil.
- Combine wet and dry ingredients, folding in sautéed apples.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup batter per pancake, cooking 2–3 minutes per side until golden.
- Serve warm with syrup or nut butter.
The pancakes are fluffy, aromatic, and naturally sweet.
Sautéed apples add moisture and flavor while cinnamon enhances warmth.
A cozy vegan breakfast perfect for a Sunday morning.
Comforting, flavorful, and satisfying.
Vegan Coconut Mango Pancakes
These Vegan Coconut Mango Pancakes are tropical, fluffy, and perfect for a bright Sunday breakfast.
Mango puree and shredded coconut create a naturally sweet and flavorful batter.
They’re easy to make, refreshing, and pair well with syrup or fresh mango slices.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup mango puree
- ½ cup plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons shredded coconut
- 2 tablespoons coconut oil, melted
Instructions:
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, whisk mango puree, plant-based milk, maple syrup, vanilla, and melted coconut oil.
- Pour wet ingredients into dry and stir until just combined.
- Fold in shredded coconut.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup batter per pancake, cooking 2–3 minutes per side until golden.
- Serve warm with syrup or fresh mango slices.
The pancakes are tropical, fluffy, and naturally sweet.
Mango adds freshness and flavor while coconut provides texture and richness.
A refreshing vegan breakfast perfect for Sunday mornings.
Bright, flavorful, and nourishing.
