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Think outside the box with these deliciously inventive vegan waffle and pancake recipes that are sure to liven up your breakfast (or dinner!) routine. If you can’t decide whether you’re craving sweet or savory flavors, we’ve rounded up plenty of options to satisfy both sides of your palate. Miso-marinated tofu waffles, savory green lentil pancakes, decadent chocolate flapjacks, herbed potato waffle sandwiches—these plant-based waffles and pancakes are just as fun to make as they are to eat!
A tip for waffle recipes: For best results, use a waffle maker with a nonstick surface. When testing several models for these recipes, we found that Belgian-style waffle makers delivered the best nonstick experience and the prettiest waffles. Belgian waffle makers with multiple heat settings were even better. Our favorite was the Cuisinart Classic Round Waffle Maker. If your waffles do happen to stick to the waffle maker, unplug it and let the waffles cool before opening the lid and trying to pry them loose. A wooden chopstick (the kind you get from takeout restaurants) is a good tool for loosening them.
This creative dish turns a block of bland tofu into a mouthwatering meal that’s bursting with fresh flavors. Slabs of tofu get infused with a savory marinade of rice vinegar, miso paste, and maple syrup, then cooked in a waffle iron for the perfect crispy-on-the-outside and tender-on-the-inside texture. A salad of crisp cucumbers, chewy whole grains, and tangy scallions is spooned over the top to add heft without feeling heavy in your stomach.
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Take your taste buds on a trip to Northern Africa with these delectable Moroccan pancakes, which have a delicate, crepe-like consistency. The thin batter is lightly sweetened with date paste for a sweet breakfast treat that doesn’t taste too sugary. Top each round with your favorite fresh fruit and our homemade chocolate banana sauce, which is a delicious plant-based substitute for Nutella.
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Tired of your standard bowl of oatmeal for breakfast? Get in those healthy whole grains in a fun and fresh way with these vegan oatmeal waffles. Just five simple ingredients come together in a waffle iron to make a light and fluffy meal that sticks to your ribs. Drizzle with maple syrup, chopped fresh fruit, and a dollop of Aquafaba Whipped Cream.
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What’s more comforting than a plate piled high with chocolate chip pancakes? This scrumptious gluten-free version uses buckwheat flour to bring a subtle nutty flavor to the batter and coconut flakes to add a nice contrast to the pockets of gooey chocolate. Top everything with sliced banana or other fresh fruit of your choice, and serve alongside a breakfast scramble or sweet potato hash to turn it into a full-on feast. One glowing five star review says: “Best pancakes I’ve ever had.”
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Think of this clever creation as halfway between hashbrowns and a waffle sandwich. Seasoned and shredded potatoes are pressed into a waffle iron to create crispy bookends for a juicy stack of fresh veggies. A finger-licking-good herb-infused sauce adds a creamy element to the sandwiches so each bite is packed full of delicious flavors. And if your sandwich gets a bit too messy, grab a fork and knife and dig into a deconstructed version of the dish like it’s a breakfast hash!
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When it comes to savory pancake recipes, this is hands-down the one to beat. The batter is seasoned with oregano, thyme, and marjoram to create savory flapjacks that taste great on their own. But when you add meaty mushrooms, tender spinach, and tangy marinara sauce this recipe hits a new level of yum. These nontraditional pancakes are great for any meal of the day and make for a fun vehicle to eat your veggies.
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Earthy sweet potato adds a delicious depth of flavor to these waffles that come together in just 30 minutes. Fresh ginger is laced throughout the batter to bring a spicy punch to your morning meal. The simple slaw of shredded apples, dates, and cinnamon create a crunchy and sweet garnish that perfectly balances out the soft texture of the waffles. If you want a recipe that adds a little pep to your step, the bright flavors in this dish will certainly do the trick.
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Even though these succulent snacks aren’t the same as a traditional flapjack, their patty-like shape and skillet cooking method allow them to qualify as pancakes (at least in our book). Hearty lentils are mixed with a blend of finely chopped broccoli, onion, and aromatic herbs so you get a nutrient-dense mouthful with every bite. But the best part of this recipe is the sriracha sour cream, which features tofu as the secret ingredient. Serve these flavorful rounds as a party appetizer or enjoy as a light lunch!
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Blue cornmeal is a little nuttier and richer in flavor than its yellow cousin, which means these vegan waffles bring a subtle and unique experience to your plate. The batter is naturally sweetened with applesauce, maple syrup, and fresh blueberries so they’re best enjoyed without many toppings. Walnuts add a chunky texture so you get a satisfying balance of creamy cooked fruit and crunchy nuts in every bite. Make these for your next brunch party to impress your guests!
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Craving dessert for breakfast? These plant-based pancakes are sure to satisfy your sweet tooth. A simple vanilla batter creates a scrumptious canvas for strawberry-cherry ice cream and a rich chocolate sauce that’s free of refined sugar. The bright red frosty treat gets deliciously melty when scooped onto the warm pancakes. This is the perfect recipe to serve to your sweetheart or as a special treat for yourself!
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This recipe will satisfy kids and adults alike with a crisp outer layer and fluffy inner texture that’s reminiscent of classic diner waffles. But the special element of this dish is the sweet potato butter: Totally dairy free, this yummy spread gets its creaminess from a dollop of tahini and a splash of plant-based milk. Spread any extra butter you have on whole wheat toast or use it as a dipping sauce for fresh fruit.
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Perfect for weekday mornings or Sunday brunch, this sweet and simple recipe is infused with mashed banana and topped with juicy blueberries for the ultimate flapjack stack. The trick to a light and airy texture? Sparkling water! The carbonation acts like a rising agent and makes these flapjacks extra airy for a restaurant-quality meal.
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Also known as latkes, potato pancakes are a classic Jewish dish traditionally served with applesauce and sour cream. For this plant-based version you can keep the applesauce and substitute our Tofu Sour Cream, or swap in other dipping sauces you like, such as ketchup or hummus. Shredded potato, zucchini, and onion easily come together in savory little patties, which get baked instead of fried, to eliminate unhealthy oil. Eat them fresh out of the oven for maximum deliciousness!
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Liven up your pancake routine with these delightfully zesty lemon flapjacks. Cornmeal, rolled oats, and chopped walnuts all bring a unique texture to the batter that makes them more like lacy crepes than thick, traditional pancakes. A two-ingredient raspberry date syrup adds a drizzle of tangy sweetness to the finished product and perfectly complements the underlying notes of citrus. Top with more fresh raspberries, and dig in.
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One of the most highly rated recipes on our website, these healthy vegan pancakes are bound to become an instant classic in your household. Mashed bananas and chocolate chips create a nostalgic combination that you’ll come back to again and again. Top everything with fresh strawberries, and you have a simple and satisfying breakfast on your hands. One happy reader raves: “This is literally one of my most favorite, easy, breakfast go-to recipes.”
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Short on time? These tasty vegan waffles come together in just 30 minutes. Lemon zest adds brightness to the batter while cinnamon adds undertones of spicy warmth that make these breakfast treats a 10/10. If you want to enjoy both waffles and pancakes for breakfast, you can even thin the batter with more plant milk until it reaches a pancake-pouring consistency. Whichever way you choose, this two-in-one recipe is a great quick meal on busy mornings.
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If chocolate is your love language, prepare to be smitten with this recipe. The cocoa-infused pancake batter is studded with melty pockets of chocolate chips and heightened with the rich caramel-like flavor of maple syrup. Top these decadent flapjacks with fresh fruit to balance out the chocolate decadence.
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Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.
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Comments (1)
I was looking for an Asian twist on a pancake! I’d love to see a vegan recipe for this from FOK