Vegan Belgian Pancakes
Indulge in the fluffy perfection of Vegan Belgian Pancakes, a plant-based twist on a classic breakfast favorite! These pancakes are light, airy, and beautifully golden, thanks to the magic of vegan buttermilk made with plant-based milk and apple cider vinegar. Infused with the sweetness of vanilla and a hint of coconut, they deliver a rich yet subtle flavor profile that pairs perfectly with maple syrup, fresh fruits, or dollops of vegan whipped cream. Made with simple pantry staples like all-purpose flour, baking powder, and melted coconut oil, these pancakes are quick to prepare, taking just 10 minutes to mix and 20 minutes to cook, making them an ideal choice for leisurely weekend mornings or busy weekdays. Whether you’re vegan or simply looking for a dairy- and egg-free breakfast option, these Belgian-style pancakes will delight everyone at the table with their soft, pillowy texture and irresistible flavor. Perfect for satisfying your pancake cravings while staying cruelty-free!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons sugar
- 1 cup plant-based milk (e.g., almond, soy, oat)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 0.25 teaspoon salt
- 2 tablespoons vegan butter or oil for greasing
Instructions
In a small bowl, combine the plant-based milk and apple cider vinegar. Stir and set aside for 5 minutes to allow the mixture to curdle and form a vegan buttermilk.
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well-mixed.
Add the vegan buttermilk, vanilla extract, and melted coconut oil to the dry ingredients. Mix gently until just combined, being careful not to overmix. A few lumps are fine.
Let the batter rest for about 5 minutes to allow the baking powder to activate and the batter to thicken slightly.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegan butter or oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
Remove pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more vegan butter or oil as needed to prevent sticking.
Serve the vegan Belgian pancakes hot, with your favorite toppings like maple syrup, fresh fruit, or vegan whipped cream.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1549 mg | 67% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 32.0 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 292 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
