A Cozy Story Behind These Sunday Morning Pancakes
It all started on a chilly Sunday morning when my cousin from Canada visited us in New York. She’s a vegetarian, always on the go, and has a soft spot for maple syrup. While chatting over tea, we decided to whip up something comforting but still plant-based. With a few pantry staples, we created our first batch of veg pancakes with a maple twist—and honestly, they’ve become a Sunday tradition ever since.
Whether you’re in the US, UK, UAE, or Australia, these light, fluffy, and vegetarian pancakes drizzled with maple syrup feel like a warm hug in the morning.
Why These Veg Pancakes Are Perfect for Foreigners & Families Abroad
These pancakes are:
- Vegetarian-friendly
- Easy to prepare in under 30 minutes
- Rich in protein and fiber
- Globally loved—thanks to that maple syrup twist
They’re also kid-approved, lunchbox-ready, and customizable with toppings like berries, bananas, or vegan chocolate chips.
🛒 Ingredients List (with Weight in Grams)
Here’s what you need for 6 medium pancakes:
| Ingredient | Quantity (grams) |
|---|---|
| All-purpose flour | 150 g |
| Baking powder | 10 g |
| Salt | 1 g |
| Brown sugar (optional) | 15 g |
| Plant-based milk (almond/soy/oat) | 200 g |
| Apple cider vinegar | 5 g |
| Vanilla extract | 2 g |
| Olive oil or melted butter | 15 g |
| Maple syrup (for topping) | 50 g or as desired |
| Mixed fruits (banana, berries) | 100 g |
Add Direction How to Cook Deeply & Clearly – Step-by-Step Pancake Recipe
Step 1: Prep the Dry Ingredients
In a large bowl, combine flour, baking powder, salt, and sugar. Mix thoroughly with a fork to ensure even distribution.
Step 2: Mix the Wet Ingredients
In another bowl or measuring jug, whisk together plant-based milk, apple cider vinegar, vanilla extract, and oil. Let this sit for 3 minutes so the vinegar activates the baking powder.
Step 3: Combine & Rest the Batter
Slowly pour the wet mixture into the dry ingredients, stirring just until combined. Avoid overmixing to keep the pancakes light and airy. Let the batter rest for 5 minutes.
Step 4: Heat Your Pan
Place a non-stick pan or skillet over medium heat. Brush lightly with oil.
Step 5: Cook the Pancakes
Pour 1/4 cup of batter into the pan. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown.
Step 6: Plate & Drizzle
Stack the pancakes on a plate, add your maple syrup, fresh fruits, nuts, or any topping you love.
Proper Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 5.2 g |
| Carbohydrates | 36 g |
| Sugars | 10 g |
| Fiber | 3 g |
| Fat | 7 g |
| Saturated Fat | 1.2 g |
| Sodium | 220 mg |
| Calcium | 110 mg |
Note: Values are approximate and may vary depending on your choice of plant milk and toppings.
International Twist Ideas:
- UK: Add lemon zest and a touch of golden syrup
- India: Sprinkle with cardamom and chopped pistachios
- Middle East: Pair with tahini and date syrup
- Japan: Serve with matcha whipped cream
- Germany: Add a spoonful of fruit preserves and dust with powdered sugar
Protein-Boost Variations:
- Add 15g chia seeds to the batter
- Use soy milk for extra protein
- Stir in 20g protein powder (vanilla flavor works best)
- Top with Greek-style plant yogurt and almond butter
🧊 Food Safety Note for International Readers
Always ensure your ingredients are stored properly:
- Keep plant-based milk refrigerated and consume within 7 days of opening
- Wash fruits thoroughly before slicing
- Avoid leaving cooked pancakes at room temperature for more than 2 hours. Store leftovers in an airtight container in the fridge and reheat before consuming
❓ Frequently Asked Questions (FAQs)
1. Can I make these vegetarian pancakes gluten-free?
Yes! You can easily swap all-purpose flour with gluten-free flour blends like almond flour, oat flour, or certified gluten-free all-purpose flour. Make sure to check labels for hidden gluten ingredients.
2. What can I use as an egg substitute in these pancakes?
Great question! For each egg, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes). Mashed bananas or unsweetened applesauce also work beautifully.
3. Can I prepare the pancake batter in advance?
Yes, you can prepare the batter and store it in an airtight container in the fridge for up to 12 hours. Stir well before using. For best texture, cook fresh whenever possible.
4. Is maple syrup healthy for kids and adults?
Pure maple syrup is a natural sweetener and contains antioxidants and minerals like manganese and zinc. However, it should be used in moderation—especially for children.
5. What vegetables can I add to the pancake batter?
You can mix in grated zucchini, carrots, finely chopped spinach, or sweet corn for a nutrient boost. Just make sure to squeeze out excess moisture before adding them to the batter.
6. Can I freeze leftover veg pancakes?
Absolutely! Let the pancakes cool completely, then place parchment paper between each and freeze in a zip-lock bag for up to 2 months. Reheat on a pan or in a toaster.
7. Are these pancakes high in protein?
Yes! With ingredients like Greek yogurt, almond flour, and chia seeds (if used), these pancakes offer a protein-rich vegetarian breakfast, ideal for office-goers and families.
Unlock the Recipe: Easy 5-Minute Vegetarian Breakfast Recipes for Busy American Families and Professionals
🌟 Thank You to Our Global Pancake Lovers
Thank you so much for reading! Whether you’re enjoying these vegetarian pancakes in Boston, Berlin, or Bangalore, I hope your Sunday is filled with warmth and maple drizzle. Don’t forget to share your creations with us—we’d love to see your twist on this international favorite!