30+ Delicious Friday Vegan Pancake Recipes to Start Your Weekend Right

There’s no better way to welcome the weekend than with a stack of fluffy, delicious pancakes—especially when they’re vegan!

If you’re a fan of plant-based eating, you’ve likely discovered that there are endless ways to get creative with pancake recipes, and Fridays are the perfect time to experiment in the kitchen.

Whether you crave something sweet, savory, or a little bit of both, vegan pancakes can cater to every flavor preference.

We’ve curated over 30 amazing vegan pancake recipes to help you make the most of your Friday mornings.

From fruity delights like Blueberry Coconut pancakes to indulgent treats such as Chocolate-Chip Delight pancakes, these recipes are packed with wholesome ingredients and irresistible flavors.

Get ready to elevate your breakfast game and make your Friday mornings a little more exciting and delicious!

30+ Delicious Friday Vegan Pancake Recipes to Start Your Weekend Right

There’s no limit to the creative and mouth-watering ways you can enjoy pancakes on a Friday morning—especially when they’re vegan!

Whether you’re in the mood for something light and fruity, rich and indulgent, or hearty and wholesome, these 30+ vegan pancake recipes have you covered.

Each recipe brings something unique to the table, offering fresh takes on classic flavors or introducing new combinations that will make your taste buds dance.

With endless possibilities, these pancakes not only offer a delicious start to your weekend but also ensure that you’re nourishing your body with plant-based goodness.

So, next Friday (or any day of the week), grab your ingredients and whip up one of these tasty pancake recipes to make your mornings even more enjoyable.

Banana Bliss Vegan Pancakes

These Banana Bliss pancakes are fluffy, naturally sweet, and perfect for a Friday breakfast to kick off the weekend. They’re made with wholesome ingredients and a hint of cinnamon for a cozy flavor.

Ingredients:

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 2 tablespoons coconut sugar (or any sugar of choice)
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• A pinch of salt
• 1 ripe banana, mashed
• ¾ cup plant-based milk (like almond, soy, or oat)
• 1 teaspoon vanilla extract
• 1 tablespoon neutral oil (like coconut or vegetable oil)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, mash the banana and mix it with plant-based milk, vanilla extract, and oil.
3. Gradually add the wet mixture to the dry ingredients, stirring until just combined (avoid overmixing).
4. Heat a non-stick skillet over medium heat and lightly grease it with oil or vegan butter.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes.
6. Serve warm with your favorite toppings, like maple syrup, fresh berries, or nut butter.

There’s something comforting about the natural sweetness of bananas paired with fluffy pancakes. Whether you’re sharing them with loved ones or savoring them solo, these pancakes are a delightful way to celebrate Friday mornings.

Chocolate-Chip Delight Vegan Pancakes

Who doesn’t love chocolate for breakfast? These Chocolate-Chip Delight pancakes are decadent yet guilt-free. They’re perfect for a special Friday treat that feels indulgent but is still nourishing.

Ingredients:

• 1 cup oat flour (or blend rolled oats into a fine flour)
• 1 tablespoon cocoa powder (optional, for extra chocolate flavor)
• 1 tablespoon sugar or sweetener of choice
• 1 teaspoon baking powder
• A pinch of salt
• 1 cup unsweetened almond milk (or your favorite plant-based milk)
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips

Instructions:

1. In a mixing bowl, combine oat flour, cocoa powder, sugar, baking powder, and salt.
2. Slowly add almond milk and vanilla extract to the dry ingredients. Stir until well combined.
3. Gently fold in the vegan chocolate chips.
4. Heat a skillet over medium heat and lightly grease it.
5. Pour 2–3 tablespoons of batter onto the skillet for each pancake. Cook until the edges are firm and bubbles form on top, then flip and cook for another minute.
6. Serve warm with vegan whipped cream, sliced bananas, or a drizzle of melted chocolate.

Every bite is a burst of chocolatey goodness that feels like dessert but fits right into your morning routine. These pancakes are a sweet way to elevate your Friday and start the weekend on a delicious note.

Lemon Poppy Seed Vegan Pancakes

Bright and refreshing, these Lemon Poppy Seed pancakes are the perfect balance of tart and sweet. They’re an elegant twist on a classic breakfast and bring a sunny vibe to your Friday morning.

Ingredients:

• 1 cup spelt flour (or regular flour)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 tablespoon poppy seeds
• Zest of 1 lemon
• ¾ cup plant-based milk
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, poppy seeds, and lemon zest.
2. In another bowl, mix plant-based milk, lemon juice, and vanilla extract. Let it sit for a minute to slightly curdle.
3. Add the wet ingredients to the dry mixture, stirring gently until combined.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease it.
5. Pour ¼ cup of batter for each pancake and cook until golden on both sides, flipping once.
6. Serve with powdered sugar, a dollop of vegan yogurt, and a drizzle of agave syrup.

The zesty lemon flavor combined with the nutty poppy seeds makes these pancakes light and refreshing. They’re an uplifting way to end the workweek and transition into a relaxing weekend.

Blueberry Coconut Vegan Pancakes

These Blueberry Coconut pancakes are the perfect balance of tropical flavor and freshness. The blueberries burst in each bite, and the coconut adds a hint of richness that makes these pancakes irresistible.

Ingredients:

• 1 cup all-purpose flour (or coconut flour for a more coconut-forward flavor)
• 1 tablespoon sugar or maple syrup
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• A pinch of salt
• ¾ cup canned coconut milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tablespoons shredded coconut

Instructions:

1. In a bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the coconut milk and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the blueberries and shredded coconut.
5. Heat a non-stick skillet over medium heat, lightly greased with oil or butter.
6. Pour ¼ cup of batter onto the skillet and cook each pancake until bubbles appear, then flip and cook for another minute.
7. Serve with a sprinkle of shredded coconut, fresh blueberries, and maple syrup.

These pancakes combine the freshness of blueberries with the rich flavor of coconut, creating a delightful dish that will have you smiling all morning. The perfect way to enjoy the fruits of the season with a tropical twist!

Pumpkin Spice Vegan Pancakes

A warm and cozy choice for the fall or any chilly Friday morning, these Pumpkin Spice pancakes bring comforting spices and creamy pumpkin flavor together. They’re a perfect way to savor the season in every bite.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons brown sugar or maple syrup
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon cinnamon
• A pinch of salt
• 1 cup canned pumpkin puree
• ¾ cup almond milk (or other plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
2. In another bowl, mix together the pumpkin puree, almond milk, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour ¼ cup of batter per pancake and cook until bubbles form on top, then flip and cook for another minute or until golden brown.
6. Serve warm with a dusting of cinnamon, vegan whipped cream, or a drizzle of maple syrup.

Rich and comforting, these pumpkin spice pancakes are perfect for anyone who loves the warm flavors of fall. They make for an indulgent Friday morning breakfast or brunch that is easy to make but feels like a treat.

Apple Cinnamon Vegan Pancakes

These Apple Cinnamon pancakes are the epitome of cozy comfort food. Tender pancakes filled with cinnamon-spiced apples, they offer a warm, nostalgic flavor that is perfect for welcoming the weekend.

Ingredients:

• 1 cup whole wheat flour (or all-purpose flour)
• 2 tablespoons coconut sugar (or brown sugar)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• A pinch of salt
• 1 cup almond milk (or your preferred plant-based milk)
• 1 teaspoon vanilla extract
• 1 apple, peeled and diced into small pieces
• 1 tablespoon coconut oil (for greasing)

Instructions:

1. In a bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
2. In another bowl, whisk together the almond milk and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the diced apples.
5. Heat a skillet over medium heat and lightly grease with coconut oil.
6. Pour ¼ cup of batter onto the skillet for each pancake and cook until golden brown on both sides, about 2–3 minutes per side.
7. Serve with additional diced apples, a sprinkle of cinnamon, and maple syrup for a sweet finishing touch.

These pancakes bring together the sweetness of apples and the warmth of cinnamon for a comforting breakfast. They’re an ideal choice for a slow, peaceful Friday morning when you want to enjoy the flavors of the season.

Peanut Butter Banana Vegan Pancakes

A perfect combination of creamy peanut butter and sweet banana, these pancakes offer a hearty, satisfying breakfast that is both indulgent and nourishing. The peanut butter gives the pancakes a rich texture, while the bananas bring natural sweetness and moisture.

Ingredients:

• 1 cup oat flour (or regular flour)
• 1 tablespoon maple syrup (or your favorite sweetener)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ripe banana, mashed
• 1 tablespoon peanut butter
• ¾ cup almond milk (or plant-based milk of your choice)
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together the oat flour, maple syrup, baking powder, and salt.
2. In another bowl, mash the banana and mix it with peanut butter, almond milk, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Heat a skillet over medium heat and grease lightly with oil.
5. Pour ¼ cup of batter onto the skillet for each pancake and cook until golden brown on both sides, about 2 minutes per side.
6. Serve with extra peanut butter, sliced bananas, and a drizzle of maple syrup.

The combination of peanut butter and banana makes these pancakes a filling and flavorful option for any Friday. They offer a balance of protein and sweetness that will keep you energized and satisfied all morning.

Strawberry Coconut Cream Vegan Pancakes

A fresh, tropical treat, these Strawberry Coconut Cream pancakes bring together the sweetness of strawberries and the creamy richness of coconut. They’re a refreshing and indulgent way to celebrate the start of your weekend.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ cup canned coconut milk
• ¼ cup water
• 1 cup fresh strawberries, diced
• 2 tablespoons shredded coconut
• Vegan whipped cream (optional for topping)

Instructions:

1. In a bowl, whisk together the flour, sugar, and baking powder.
2. In a separate bowl, combine coconut milk, water, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir gently until just combined.
4. Fold in the diced strawberries and shredded coconut.
5. Heat a non-stick skillet over medium heat and lightly grease with oil or coconut butter.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for about 2–3 minutes on each side until golden brown.
7. Serve with a dollop of vegan whipped cream, extra strawberries, and a sprinkle of shredded coconut.

These pancakes are a perfect combination of creamy and fruity flavors, making them a delightful treat to enjoy with loved ones. Their tropical vibe makes them an ideal choice for a Friday breakfast that feels like a vacation in every bite.

Maple Cinnamon Pecan Vegan Pancakes

For a comforting, nutty breakfast that feels indulgent but wholesome, these Maple Cinnamon Pecan pancakes are the way to go. The warm cinnamon, crunchy pecans, and sweet maple syrup combine for a perfect Friday morning feast.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons maple syrup
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• A pinch of salt
• 1 cup almond milk (or your choice of plant-based milk)
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Instructions:

1. In a bowl, whisk together the flour, maple syrup, baking powder, cinnamon, nutmeg, and salt.
2. Add almond milk and vanilla extract to the dry ingredients, stirring until smooth.
3. Gently fold in the chopped pecans.
4. Heat a skillet over medium heat and lightly grease it with oil.
5. Pour ¼ cup of batter onto the skillet and cook each pancake for 2–3 minutes on each side until golden.
6. Serve with additional pecans, maple syrup, and a sprinkle of cinnamon.

The combination of maple syrup and cinnamon with the crunch of pecans makes these pancakes a delightful Friday treat. They’re comforting and flavorful, perfect for a cozy weekend breakfast that will leave you feeling satisfied and ready to take on the day.

Chia Seed Almond Vegan Pancakes

Packed with protein and healthy fats, these Chia Seed Almond pancakes are a nutritious way to start your day. Their light texture and nutty flavor make them a hearty choice for a Friday breakfast that will keep you energized throughout the morning.

Ingredients:

• 1 cup almond flour (or all-purpose flour)
• 1 tablespoon chia seeds
• 1 teaspoon baking powder
• 1 tablespoon maple syrup
• ¾ cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon almond butter (optional for extra richness)

Instructions:

1. In a bowl, whisk together the almond flour, chia seeds, baking powder, and maple syrup.
2. In another bowl, mix together almond milk and vanilla extract.
3. Pour the wet ingredients into the dry mixture and stir until smooth. If using almond butter, stir it in at this stage.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour ¼ cup of batter onto the skillet and cook for 2–3 minutes on each side, until golden brown.
6. Serve with extra almond butter, fresh berries, or a drizzle of maple syrup.

These pancakes are a perfect balance of nutritious and delicious, offering a satisfying breakfast that will keep you feeling full and energized all morning long. A great way to make your Friday morning both wholesome and indulgent!

Carrot Cake Vegan Pancakes

For a comforting breakfast that tastes like dessert, these Carrot Cake pancakes are the ultimate indulgence. Filled with warm spices, shredded carrots, and a creamy vegan cream cheese topping, they’re perfect for a Friday morning brunch.

Ingredients:

• 1 cup whole wheat flour (or all-purpose flour)
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• A pinch of salt
• 1 cup grated carrots
• ¾ cup plant-based milk
• 1 teaspoon vanilla extract
• Vegan cream cheese for topping (optional)

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
2. Add grated carrots, plant-based milk, and vanilla extract to the dry ingredients. Stir until the mixture is smooth and well combined.
3. Heat a skillet over medium heat and lightly grease it with oil or vegan butter.
4. Pour ¼ cup of batter onto the skillet and cook for about 2–3 minutes on each side until golden brown.
5. Serve with a dollop of vegan cream cheese, a sprinkle of cinnamon, and a drizzle of maple syrup.

These Carrot Cake pancakes are packed with flavor and have the perfect balance of sweet, spicy, and creamy elements. They feel like a special treat, making them a wonderful way to kick off your Friday morning.

Cherry Almond Vegan Pancakes

These Cherry Almond pancakes combine the tartness of fresh cherries with the nuttiness of almond flavor for a delightful, vibrant breakfast. Perfect for those looking to treat themselves to something a little special on a Friday morning.

Ingredients:

• 1 cup all-purpose flour (or whole wheat flour for added texture)
• 2 tablespoons maple syrup
• 1 teaspoon baking powder
• ½ teaspoon almond extract
• ¼ teaspoon cinnamon
• A pinch of salt
• 1 cup almond milk (or other plant-based milk)
• 1 cup fresh cherries, pitted and chopped
• 2 tablespoons sliced almonds (for topping)

Instructions:

1. In a mixing bowl, combine the flour, maple syrup, baking powder, almond extract, cinnamon, and salt.
2. In a separate bowl, whisk together the almond milk.
3. Add the wet ingredients to the dry ingredients, stirring until just combined.
4. Gently fold in the chopped cherries.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour ¼ cup of batter onto the skillet and cook each pancake for about 2–3 minutes on each side until golden brown.
7. Serve with sliced almonds, fresh cherries, and a drizzle of maple syrup.

These Cherry Almond pancakes are fruity, nutty, and full of flavor. Their natural sweetness and almond aroma make them a fantastic Friday morning treat that feels both indulgent and refreshing.

Matcha Coconut Vegan Pancakes

For those who love the earthy flavor of matcha, these Matcha Coconut pancakes are a vibrant and energizing breakfast choice. Packed with antioxidants, they combine the rich flavors of green tea and coconut for a unique and delightful pancake experience.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon coconut sugar (or any sweetener)
• 1 teaspoon baking powder
• 1 teaspoon matcha powder
• ½ teaspoon cinnamon
• A pinch of salt
• ¾ cup coconut milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 2 tablespoons shredded coconut

Instructions:

1. In a mixing bowl, combine the flour, coconut sugar, baking powder, matcha powder, cinnamon, and salt.
2. In a separate bowl, whisk together the coconut milk and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Fold in the shredded coconut.
5. Heat a skillet over medium heat and lightly grease it.
6. Pour ¼ cup of batter onto the skillet for each pancake and cook until golden brown, about 2–3 minutes per side.
7. Serve with extra shredded coconut, a drizzle of maple syrup, and a sprinkle of matcha powder for extra flavor.

These pancakes are perfect for matcha lovers who want to enjoy the benefits of green tea while indulging in a cozy, flavorful breakfast. The coconut adds a nice tropical touch, making this dish a unique way to start your Friday.

Gingerbread Vegan Pancakes

Perfect for the holiday season or whenever you’re craving the warm, spicy flavors of gingerbread, these pancakes are packed with cinnamon, ginger, and molasses. They’re a cozy and comforting breakfast option for your Friday morning.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons molasses
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• A pinch of salt
• ¾ cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together the flour, molasses, brown sugar, baking powder, ginger, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix the almond milk and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Heat a non-stick skillet over medium heat and lightly grease it with oil.
5. Pour ¼ cup of batter onto the skillet for each pancake and cook until golden brown on both sides, about 2–3 minutes per side.
6. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, and some chopped nuts or whipped coconut cream.

These Gingerbread pancakes are the perfect way to enjoy the spices of gingerbread in a light, fluffy breakfast form. Their warm, aromatic flavor is a delightful way to welcome the weekend with a sense of comfort and festivity.

Sweet Potato Cinnamon Vegan Pancakes

These Sweet Potato Cinnamon pancakes are not only delicious but also packed with nutrients. The natural sweetness of sweet potatoes combined with cinnamon creates a cozy, flavorful pancake perfect for a Friday morning.

Ingredients:

• 1 cup whole wheat flour (or all-purpose flour)
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• A pinch of salt
• 1 cup mashed sweet potato (cooked)
• ¾ cup plant-based milk (such as oat or almond milk)
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together the flour, maple syrup, baking powder, cinnamon, and salt.
2. In another bowl, mash the cooked sweet potato and mix it with plant-based milk and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour ¼ cup of batter onto the skillet for each pancake and cook for 2–3 minutes on each side until golden brown.
6. Serve with a drizzle of maple syrup, toasted pecans, or a dollop of vegan yogurt.

These Sweet Potato Cinnamon pancakes are rich, flavorful, and perfect for those looking for a hearty and nourishing breakfast. They provide a satisfying start to the day and offer a sweet, comforting flavor that will make your Friday morning feel extra special.

Note: More recipes​ are coming soon!