Vegan breakfast: recipe for airy pancakes without milk and eggs

A stack of happiness
Vegan breakfast: recipe for airy pancakes without milk and eggs

Vegan pancakes

Airy and airy – that’s how pancakes should be. A breakfast for gourmets and connoisseurs.

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Pancakes are a taste experience for those with a sweet tooth: airy, airy dough, garnished with fresh fruit and served with a good portion of maple syrup. The vegan version is convincing in every way, completely without milk and eggs.

There is hardly anything better than fresh pancakes for breakfast – fluffy dough, fried golden brown, stacked in a tower, overflowing with plenty of maple syrup and served with a dab of butter.

Pancakes are very popular all over the world. However, the typical American recipe for pancakes differs slightly from conventional egg pancakes. While the pancakes that are so popular with us are quite thin, often do not contain sugar and are eaten both sweet and salty, American pancakes are airy, thick and consumed mainly as dessert. Pancakes are traditionally made from flour, eggs and milk. The secret ingredient for the incomparably airy consistency is a good amount of baking powder, often baking soda is also added – the leavening agents make the dough rise nicely, and the pancakes get their typical airy consistency.

As delicious as American pancakes are – they are certainly not vegan because of the milk and eggs. However, the sweet treat can also be made without animal products and is still wonderfully airy and thick.

Also vegan a pleasure

As with the original, the base is flour, sugar and a pinch of salt. Whole spelled flour is used for a particularly long-lasting feeling of satiety, but this can be replaced with the same amount of wheat flour. Instead of eggs, apple puree goes into the dough. This gives the pancakes a natural sweetness. Alternatively, you can use any pulp, a mashed banana or a chia or flaxseed egg. You can find out here what other ingredients can be used as egg substitutes in vegan food.

Milk can be easily replaced with a plant-based alternative. Neutral plant drinks based on almonds or soy are particularly suitable. In addition to baking powder and baking soda, apple cider vinegar ensures that the pancakes really rise when they are baked. After the batter is stirred together, the biggest challenge is still ahead: Baking the batter – this is where the key to pancake happiness lies.

The key to pancake happiness: Baking

The pan should first be brushed with a little grease. Do not use too little so that the pancakes do not stick, but do not use too much either, otherwise the pancakes will fringe at the edges and quickly become too fat. Coconut or sunflower oil is suitable here, or you can use vegetable margarine. Heat the pan to medium high and add the batter in portions with a ladle. Have enough space between the individual pancakes. As soon as the surface bubbles and dries a little, remove the pancakes from the bottom and turn it with a slight swing. Bake again for about a minute or two, stacking and garnishing with vegan toppings of your choice.

A piece of margarine and maple syrup fits here, just like in American style. Alternatively, you can also use honey, agave syrup or coconut flower syrup. Cinnamon and sugar, chocolate syrup or peanut butter give variety, fresh fruits such as banana slices, blueberries or raspberries add color and give the pancakes a fruity tone. Let your imagination run wild and discover your favorite combination.

Recipe for two servings of vegan pancakes


  • 200 grams of whole grain spelled flour
  • 250 milliliters of unsweetened plant-based milk (eg almond or soy drink)
  • 1 tablespoon sugar
  • 1 packet vanilla sugar
  • 1 pinch of salt
  • 1 tbsp apples
  • E ss apple cider vinegar
  • ½ bag of baking powder
  • 1 tsp baking soda
  • coconut oil for frying
  • To serve: maple syrup, fruit of your choice


  1. Mix the wholemeal spelled flour well with the sugar, vanilla sugar, salt, baking soda and baking powder.
  2. Then add the wet ingredients, apple puree and plant-based milk, and mix well with the whisk.
  3. Leave for at least 15 minutes.
  4. Brush a large pan with a little coconut oil, heat over medium heat and pour the dough into the hot fat in batches.
  5. As soon as the surface bubbles and dries a little, remove the pancakes from the bottom and turn them over.
  6. Bake again for a minute or two.
  7. Stack on a plate and garnish with optional syrup and vegan toppings.

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