Forget those flat, sad excuses for pancakes you sometimes get at brunch spots. I live for that perfect Saturday morning stack, and after lots of kitchen trials, I finally cracked the code for the most unbelievably fluffy, entirely plant-based **Vegan Maple Pecan Pancakes**! Seriously, these taste like they took hours, but they come together in minutes. The biggest hurdle when going vegan is always nailing that rise, right? Well, trust me when I tell you that mastering the soy milk and apple cider vinegar combo—our vegan buttermilk substitute—is the game-changer here. It works like magic every single time, giving you that glorious height you crave. Get ready for the best breakfast you’ve made all year!
Why You Will Love These Vegan Maple Pecan Pancakes
I know switching to vegan baking can sound intimidating, but you need these on your griddle ASAP. They are absolutely foolproof!
- They are unbelievably fluffy—we nailed the rise without any eggs or dairy.
- That toasted pecan crunch mixed with real maple flavor is heaven.
- You can mix them up faster than you can decide what movie to watch next.
- Perfect for everyone: totally egg-free and dairy-free, but nobody will even notice the difference. Check out how else we keep things fluffy over at my favorite fluffy pancake base!
Essential Ingredients for Perfect Vegan Maple Pecan Pancakes
Okay, this is where the real magic starts. When you’re making vegan pancakes, you can’t just swap things out willy-nilly; you have to respect the chemistry! Having the right ingredients on hand means success before you even turn on the griddle. The secret sauce, genuinely, besides the pecans, is creating that perfect acidic reaction with the soy milk. It makes the batter react beautifully with the baking powder, which is how we bypass the need for eggs and get that incredible height. If you’re also exploring vegan baking for other things, you should check out my favorite quick oat bread recipe for another simple win.
Dry Ingredients for Vegan Maple Pecan Pancakes
We want all our powders mixed together absolutely thoroughly first. Grab your biggest bowl for this part!
- 1 1/2 cups all-purpose flour (standard is perfect)
- 3 1/2 teaspoons baking powder (Don’t skimp! This is our lift!)
- 1 teaspoon salt (Just enough to balance the sweetness)
- 1 tablespoon white sugar (Even though we use maple syrup later, the sugar in the batter helps with browning.)
Wet Ingredients and Flavorings for Vegan Maple Pecan Pancakes
This is where we create our ‘buttermilk’ stand-in. Mixing the soy milk and vinegar first is non-negotiable, trust me. It needs five minutes to get sleepy and curdle up!
- 1 1/4 cups unsweetened soy milk (Soy or maybe oat works best here, they have good protein structure)
- 1 tablespoon apple cider vinegar (This acid cuts into the milk and makes it fluffy!)
- 1 teaspoon vanilla extract (A little dose of warmth)
- 2 tablespoons melted vegan butter (Make sure it’s cooled slightly so you don’t cook the milk before it curdles!)
- 1/2 cup chopped pecans (Roughly chopped is lovely; they toast up nicely on the griddle!)
Expert Tips for Fluffy Vegan Maple Pecan Pancakes
We want these to defy gravity, right? Getting that perfect bakery-style fluff means paying attention to a few minor details. I’ve tried rushing them, and well, let’s just say they were a bit flat. The biggest flavor booster? Toast those pecans slightly before you fold them in. Just pop them on a dry pan for a few minutes until you can really smell them—it deepens that maple flavor dramatically!
Also, don’t skip the resting time. If you have an extra 10 minutes, cover the batter and just let it sit. This lets the flour fully hydrate and the baking powder get ready for action. While you’re waiting, think about your griddle temperature. Medium heat is your best friend; too hot and you burn the outside before the middle cooks, leaving you with raw spots. Too low, and they spread out too thin. Check out my tips for a perfectly cooked breakfast when I make blueberry lemon dutch babies; the temperature control is the same principle!
Step-by-Step Instructions to Make Vegan Maple Pecan Pancakes
Okay, let’s get this batter going! The whole process moves pretty fast once you have your ingredients ready, but you absolutely need to respect that tiny bit of waiting time for the milk. Don’t rush the curdling! Remember that we are aiming for lightness here, so go easy when you stir things together at the end.
Preparing the Vegan Buttermilk and Dry Mix
First things first: grab a small bowl and mix your soy milk and apple cider vinegar. Set that aside for a solid five minutes. You’ll see it start to look a little lumpy—that’s our homemade buttermilk working its magic! While that’s setting up, take your big mixing bowl and whisk the flour, baking powder, salt, and sugar together really well. You want those dry components completely incorporated before anything wet touches them.
Combining Batter and Folding in Pecans for Vegan Maple Pecan Pancakes
Now for the careful part! Pour that curdled milk mixture, the vanilla extract, and the melted vegan butter right into the dry ingredients. Mix it with a spoon or spatula—and I mean *gently*. You only mix until the flour streaks just disappear. Seriously, a few lumps are fine; overmixing develops gluten and then you get tough pancakes. Once it’s just combined, gently fold in those gorgeous chopped pecans.
Griddling Your Perfect Vegan Maple Pecan Pancakes
Heat your griddle or non-stick pan over medium heat and give it a light oiling. Pour about a quarter cup of batter per pancake. You are looking for timing: let them cook for about 2 to 3 minutes until you see lots of bubbles start to break across the top surface. Once those bubbles are there, give them a confident flip and cook the other side until it’s golden brown, usually just another minute or two. They seriously look great on a cooling rack while you finish the batch, similar to checking done-ness on a dutch baby!
Serving Suggestions for Your Vegan Maple Pecan Pancakes
Of course, they are built around that delicious maple syrup drizzle—drench them, I won’t tell anyone! But sometimes you want to dress up the stack a little bit, right? These pancakes are so robust they handle toppings really well. I adore adding a dollop of store-bought vegan whipped cream right on top; it melts down into the cracks beautifully.
Fresh berries are always a winner, too. Blueberries or tart raspberries cut through the richness perfectly. You can even whisk a little bit of extra maple into some powdered sugar to make a thinner icing, or check out how I use maple in dressings by looking at this fruit salad recipe. Sometimes, honestly, the best topping is just a very light dusting of powdered sugar over the top when they are piping hot!
Storage and Reheating of Leftover Vegan Maple Pecan Pancakes
These pancakes are almost better the next day, assuming you manage to have leftovers! The most important thing is letting them cool completely on a rack before you put them anywhere near plastic or a container. If you stack them warm, they get steamy and soggy—and nobody wants a squishy vegan pancake!
For reheating, skip the microwave if you can; it makes them chewy. I highly recommend popping them in the toaster for a minute or two, or laying them on a baking sheet in a 350°F oven for about five minutes. That crisps them right back up and brings back that lovely texture.
Frequently Asked Questions About Vegan Maple Pecan Pancakes
I get so many questions about these maple pecan beauties, which makes total sense! When you find a recipe that finally gets the fluff right without dairy, you want to tweak it a bit to make it your own, don’t you? Don’t worry, these vegan pancakes are surprisingly adaptable. If you’re getting ready to host a crowd, remember that keeping things warm is key, much like keeping dips warm for a party, you need low, gentle heat!
Can I use a different plant milk for these Vegan Maple Pecan Pancakes?
You absolutely can try another kind! I push for soy or oat milk because they have a little more protein and fat, which helps them mimic the structure of dairy milk when combined with the vinegar. Almond milk sometimes makes the pancakes a touch thinner. If you use something lighter, you might need to let the batter rest just a tiny bit longer!
What if I don’t have pecans? What is a good substitution?
If pecans aren’t your favorite, walnuts are a fantastic switch—they stand up really well to the heat and mapley flavor. If you are trying to keep this recipe totally nut-free for allergy reasons, try tossing in some chopped sunflower seeds or even extra rolled oats into the batter. They add a nice little texture pop!
How do I keep my Vegan Maple Pecan Pancakes warm while cooking the whole batch?
This is the most underrated tip! Once a pancake is done, don’t just stack them on a plate where they steam themselves into sadness. Pop them onto a wire rack set inside a baking sheet. Slide that whole setup into an oven set to about 200°F (or 95°C). They’ll stay perfectly warm and slightly crisp until you are ready for the grand stack!
Estimated Nutritional Breakdown for Vegan Maple Pecan Pancakes
I always like to give you an idea of what you’re digging into, even though I know nobody is tracking this strictly on a weekend morning! These numbers are just estimates for about two pancakes, based on standard ingredient brands. Because we use real maple syrup and vegan butter, the exact values can shift a little based on what you grab off the shelf, okay? So take these figures as a helpful guide rather than gospel!
- Calories: 350
- Total Fat: 15g
- Carbohydrates: 48g
- Protein: 9g
Share Your Fluffy Vegan Maple Pecan Pancakes Creations
Now that you have a stack of the fluffiest, nuttiest vegan pancakes on your plate, I really, truly want to know what you thought! Did the vegan buttermilk trick work its magic for you? Don’t be shy—let me know in the comments below how they turned out for your crew.
If you have a second, leaving a quick star rating right beneath this section really helps other folks who are maybe still nervous about trying out a completely plant-based breakfast. Seriously, every review helps! If you ended up making these on a Sunday morning, share a photo online and tag me so I can see your beautiful stacks!
I’m always tinkering, and seeing your successful bakes inspires me for my next recipe adventure, like the easy homemade waffles I’ve been perfecting lately. Happy cooking, everyone!
Print
Vegan Maple Pecan Pancakes
- Total Time: 25 min
- Yield: About 8 pancakes 1x
- Diet: Vegan
Description
Simple recipe for fluffy vegan pancakes flavored with maple and pecans.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted vegan butter
- 1/2 cup chopped pecans
- Maple syrup for serving
Instructions
- Mix soy milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add the curdled milk mixture, vanilla extract, and melted vegan butter to the dry ingredients. Mix until just combined; do not overmix.
- Fold in the chopped pecans.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, until golden brown and bubbles appear on the surface.
- Flip and cook the other side until done.
- Serve immediately with maple syrup.
Notes
- For extra fluffiness, let the batter rest for 10 minutes before cooking.
- You can toast the pecans lightly before adding them to the batter for deeper flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 9
- Cholesterol: 0
Keywords: vegan pancakes, maple pecan, breakfast, dairy-free, egg-free