25+ Delicious Saturday Vegan Pancake Recipes to Make Your Weekend

Saturdays are the perfect opportunity to slow down, savor the weekend, and treat yourself to a delicious breakfast.

And what better way to kick off your day than with a stack of light, fluffy, and nutritious vegan pancakes?

Whether you’re a fan of fruity flavors, decadent chocolate, or savory twists, vegan pancakes are versatile, easy to make, and packed with plant-based goodness.

We’ve rounded up over 25 amazing vegan pancake recipes that will transform your Saturday mornings into a fun and flavorful celebration.

From classic cinnamon to creative matcha-infused stacks, there’s something here for everyone.

So grab your mixing bowls, heat up the skillet, and let’s get ready to make this weekend a pancake paradise!

25+ Delicious Saturday Vegan Pancake Recipes to Make Your Weekend

With over 25 vegan pancake recipes to choose from, your Saturday mornings just became a lot more exciting.

Whether you prefer light and fluffy pancakes with fresh fruit, rich and indulgent chocolate, or savory veggie-packed options, there’s a recipe to suit every taste and craving.

Vegan pancakes are not only a healthier alternative to traditional pancakes, but they also open up a world of creativity in the kitchen.

So, don’t hesitate to try new flavors, experiment with different ingredients, and most importantly, enjoy the process of making and sharing these delicious breakfasts with loved ones.

This weekend, let your pancakes shine as the star of the morning and give your taste buds a treat with these easy-to-make, wholesome recipes.

Classic Fluffy Vegan Pancakes

These classic fluffy pancakes are a perfect Saturday morning treat, offering a soft, light texture and rich flavor without any dairy or eggs. They’re simple to make, and the ingredients are commonly found in most kitchens.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—some lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with your favorite toppings like maple syrup, fresh fruit, or vegan butter.

These pancakes are incredibly easy to make and yield the perfect fluffy stack for a Saturday morning breakfast. The simplicity of the ingredients allows for endless customization—feel free to add fruits, chocolate chips, or spices like cinnamon for an extra twist. These pancakes are delicious enough on their own but are even better with a generous drizzle of syrup or a sprinkle of powdered sugar. Whether enjoyed plain or topped with your favorites, they make for a satisfying, comforting meal to kickstart your weekend.

Banana Oat Vegan Pancakes

A wholesome twist on the traditional pancake, these banana oat pancakes are packed with nutrients and natural sweetness from ripe bananas. They’re perfect for those who want a healthier, hearty option for their Saturday breakfast.

Ingredients:

• 1 ripe banana, mashed
• 1 cup rolled oats
• 1/2 cup almond milk (or any plant-based milk)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. In a blender or food processor, blend the oats until they form a flour-like consistency.
2. In a medium bowl, combine the oat flour, mashed banana, almond milk, baking powder, cinnamon, salt, and vanilla extract.
3. Stir the mixture until smooth. If the batter is too thick, add a splash of almond milk to reach your desired consistency.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
6. Serve warm with your choice of fruit, maple syrup, or nut butter.

These banana oat pancakes offer a heartier and more filling option for breakfast, thanks to the combination of oats and bananas. The natural sweetness of the bananas eliminates the need for refined sugar, while the oats provide fiber and essential nutrients, making this recipe a wholesome start to your day. The pancakes have a delightful texture that’s both soft and slightly chewy, making them satisfying and filling. For added flavor, top with nuts, fresh berries, or even a dollop of peanut butter for a delicious twist.

Chocolate Chip Vegan Pancakes

For those who want to indulge in a decadent breakfast, these chocolate chip pancakes are the ultimate treat. They’re light and fluffy, with pockets of melted chocolate throughout, making them the perfect Saturday indulgence.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1/4 cup dairy-free chocolate chips

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the almond milk, vegetable oil, 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 chocolate chips.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and the chocolate has melted.
7. Serve warm with extra chocolate chips, fresh fruit, or maple syrup.

These chocolate chip pancakes are a sweet, indulgent option for anyone craving something extra special on a Saturday morning. The chocolate chips melt perfectly into the batter, creating pockets of gooey chocolate that contrast beautifully with the light, fluffy texture of the pancakes. They’re perfect for those who enjoy a sweet treat but still want to keep things vegan. Whether served as a treat for the family or enjoyed alone, these pancakes are sure to bring joy to your weekend mornings.

Blueberry Almond Vegan Pancakes

These blueberry almond pancakes are a perfect balance of fruity sweetness and nutty richness. The burst of juicy blueberries combined with the crunch of almond meal creates a delightful texture, making them a great choice for a wholesome Saturday breakfast.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp almond meal
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• Sliced almonds (optional, for topping)

Instructions:

1. In a medium bowl, whisk together the flour, almond meal, sugar, baking powder, and salt.
2. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be sure not to overmix.
4. Gently fold in the blueberries, being careful not to crush them.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
7. Serve with a drizzle of maple syrup and a sprinkle of sliced almonds for extra crunch.

These blueberry almond pancakes offer a delicious, nutritious breakfast option. The almond meal adds a nutty richness while the blueberries provide natural sweetness and antioxidants. The pancakes turn out light and fluffy, making them a satisfying treat. Whether you enjoy them with extra berries, a dollop of almond butter, or just a drizzle of maple syrup, these pancakes are a perfect start to your weekend.

Cinnamon Apple Vegan Pancakes

These cinnamon apple pancakes combine the warmth of cinnamon with the freshness of apples, creating a comforting and flavorful breakfast. Perfect for cozy Saturday mornings, they provide a satisfying balance of sweetness and spice.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 medium apple, peeled, cored, and finely chopped
• 1/4 cup chopped walnuts (optional)

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
2. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the chopped apple and walnuts (if using).
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
7. Serve with additional chopped apples, a sprinkle of cinnamon, and a drizzle of maple syrup.

These cinnamon apple pancakes are the ultimate fall-inspired breakfast but are perfect for any Saturday morning. The combination of warm cinnamon and crisp apple pieces adds depth of flavor, making each bite comforting and delicious. The addition of walnuts adds a crunchy texture, but they can easily be omitted if you prefer a smoother bite. Topped with a little maple syrup or even a dollop of vegan whipped cream, these pancakes offer the perfect balance of sweet and spice.

Pumpkin Spice Vegan Pancakes

For those who love a seasonal, spiced breakfast, these pumpkin spice pancakes are a must-try. They’re rich, fluffy, and infused with warm spices, offering a comforting breakfast that tastes like autumn no matter the season.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In a separate bowl, mix the pumpkin puree, almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and firm in the center.
6. Serve with maple syrup, a sprinkle of cinnamon, and chopped pecans for extra flavor and crunch.

These pumpkin spice pancakes are packed with the cozy flavors of fall, making them a perfect weekend indulgence. The pumpkin puree adds moisture and a subtle sweetness, while the warming spices create a comforting and aromatic breakfast. These pancakes pair beautifully with a drizzle of maple syrup and can be topped with crushed nuts, coconut whipped cream, or even more pumpkin puree for an extra burst of flavor.

Coconut Milk and Mango Vegan Pancakes

These tropical-inspired pancakes are a refreshing change from the traditional, with the creamy sweetness of coconut milk and the bright, juicy flavor of mangoes. Perfect for those who want to bring a bit of sunshine into their Saturday mornings.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk (from the can)
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 ripe mango, peeled and diced
• Shredded coconut (optional, for topping)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the coconut milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the diced mango.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
7. Serve warm with a sprinkle of shredded coconut and extra mango slices for a tropical touch.

These coconut milk and mango pancakes offer a delightful tropical twist, transporting you to a beachy paradise even on the coldest Saturday mornings. The rich, creamy coconut milk adds a depth of flavor, while the fresh mango brings a juicy, sweet contrast. With a little shredded coconut on top, these pancakes are as visually appealing as they are delicious. They’re perfect for a light, refreshing breakfast that will still fill you up and satisfy your cravings for something exotic.

Chai Spiced Vegan Pancakes

These chai spiced pancakes are packed with the comforting flavors of warm chai tea spices, creating an aromatic and flavorful breakfast. Perfect for those who love a spiced twist on their weekend pancakes, these offer a cozy and indulgent way to start the day.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt.
2. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
6. Serve with maple syrup, a sprinkle of cinnamon, or your favorite vegan butter.

These chai spiced pancakes bring the cozy flavors of chai tea into your breakfast. The aromatic spices like cinnamon, cardamom, and ginger fill the kitchen with a delicious scent, making them perfect for a relaxing Saturday morning. The pancakes are flavorful enough to be enjoyed on their own, but they pair beautifully with a drizzle of maple syrup or a dollop of vegan whipped cream for extra richness. They’re perfect for anyone who loves the comforting spice profile of chai in a breakfast dish.

Peanut Butter Banana Vegan Pancakes

A decadent yet healthy pancake option, these peanut butter banana pancakes are creamy, sweet, and rich in flavor. The combination of peanut butter and banana creates a satisfying, protein-packed breakfast that’s perfect for any weekend morning.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup almond milk (or any plant-based milk)
• 2 tbsp peanut butter (smooth or crunchy)
• 1 ripe banana, mashed
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the almond milk, peanut butter, mashed banana, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
6. Serve with sliced bananas, extra peanut butter, and a drizzle of maple syrup.

These peanut butter banana pancakes are a match made in breakfast heaven. The peanut butter adds a rich, nutty flavor that complements the sweetness of the ripe banana, while the pancakes stay light and fluffy. The addition of peanut butter makes them especially satisfying and full of protein, making them a great option for a hearty breakfast. They can be topped with extra banana slices, a spoonful of peanut butter, and a drizzle of maple syrup for a perfect weekend treat.

Lemon Poppy Seed Vegan Pancakes

These lemon poppy seed pancakes are bright, tangy, and refreshing with the perfect balance of sweetness and citrus. The poppy seeds add a delightful crunch, making them a unique and exciting pancake option for your Saturday breakfast.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tbsp poppy seeds
• Zest of 1 lemon
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
2. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
6. Serve with a dusting of powdered sugar, lemon slices, and a drizzle of maple syrup.

These lemon poppy seed pancakes offer a refreshing and zesty twist on the traditional pancake. The lemon zest adds a burst of citrus flavor, while the poppy seeds provide a delightful crunch and visual appeal. These pancakes are perfect for those who enjoy a slightly tart, fragrant breakfast. They are especially great when paired with a light drizzle of maple syrup or a dollop of lemon-infused vegan cream for an extra creamy finish.

Sweet Potato Vegan Pancakes

These sweet potato pancakes are soft, sweet, and full of flavor, thanks to the natural sweetness of roasted sweet potatoes. They’re a perfect option for anyone looking for a filling, nutritious breakfast that still feels indulgent.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 2 tbsp vegetable oil

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
2. In a separate bowl, mix the mashed sweet potato, almond milk, vegetable oil, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
6. Serve with maple syrup, roasted nuts, or a sprinkle of cinnamon.

These sweet potato pancakes are a delicious way to incorporate vegetables into your breakfast. The sweet potato adds natural sweetness and a rich, creamy texture to the pancakes, while the cinnamon gives them a warm, comforting flavor. The pancakes are satisfying and filling, making them the perfect breakfast for a busy Saturday morning. They pair wonderfully with maple syrup or a sprinkle of chopped pecans or walnuts for an extra crunch.

Carrot Cake Vegan Pancakes

These carrot cake pancakes are a delightful combination of spices, sweetness, and texture, resembling the flavors of your favorite carrot cake but in pancake form. They’re the perfect way to enjoy a decadent breakfast while still keeping things vegan and wholesome.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup grated carrot
• 1/4 cup chopped walnuts (optional)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
2. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the grated carrots and chopped walnuts (if using).
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
7. Serve with vegan cream cheese frosting or maple syrup for a delicious twist.

These carrot cake pancakes offer the same comforting flavors of the classic dessert but in a breakfast-friendly format. The cinnamon, ginger, and nutmeg give them that warm, spiced flavor, while the carrots add moisture and a slight sweetness. The walnuts provide a crunchy contrast, and if you add a bit of vegan cream cheese frosting on top, you’ll have a breakfast that’s both indulgent and wholesome. A perfect Saturday treat for anyone who loves carrot cake!

Zucchini and Corn Vegan Pancakes

A savory alternative to traditional sweet pancakes, these zucchini and corn pancakes are packed with fresh vegetables and flavor. They’re light, yet filling, and offer a great way to enjoy seasonal produce in a savory breakfast dish.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated zucchini (water squeezed out)
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp garlic powder (optional)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper.
2. In a separate bowl, mix the almond milk, vegetable oil, and garlic powder (if using).
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the grated zucchini and corn kernels.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
7. Serve with avocado slices, salsa, or a drizzle of vegan sour cream.

These zucchini and corn pancakes are the perfect savory breakfast, packed with fresh, crunchy vegetables. The zucchini adds moisture, while the corn brings a natural sweetness to balance out the savory flavors. These pancakes are an excellent way to incorporate more veggies into your breakfast while still enjoying a satisfying and delicious meal. They are versatile and can be served with a variety of toppings, from a simple avocado slice to a more indulgent drizzle of vegan sour cream.

Strawberry Coconut Vegan Pancakes

These strawberry coconut pancakes are a tropical-inspired breakfast that combines the sweetness of fresh strawberries with the rich flavor of coconut. They’re light, fluffy, and perfect for a Saturday morning treat.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut milk (from the can)
• 1/2 cup almond milk (or any plant-based milk)
• 2 tbsp shredded coconut
• 1 tsp vanilla extract
• 1/2 cup chopped fresh strawberries (plus extra for topping)

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the coconut milk, almond milk, shredded coconut, 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 chopped strawberries.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
7. Serve with more fresh strawberries, shredded coconut, and a drizzle of maple syrup.

These strawberry coconut pancakes are a delightful treat, combining the sweetness of strawberries with the tropical flavor of coconut. The shredded coconut adds texture, while the strawberries provide bursts of juicy sweetness. These pancakes are perfect for a Saturday morning when you want something a bit special but still easy to make. With their tropical flair, they’re sure to be a favorite for anyone who enjoys fruity, flavorful pancakes.

Matcha Vegan Pancakes

For something a little different, these matcha pancakes are vibrant, earthy, and energizing, perfect for a unique Saturday breakfast. Matcha’s distinct flavor adds a rich depth to these pancakes, while the light, fluffy texture makes them a real treat.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tsp matcha powder
• 1 cup almond milk (or any plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and matcha powder.
2. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
6. Serve with a dusting of matcha powder, fresh berries, or a drizzle of maple syrup.

These matcha pancakes are a great option for anyone who enjoys the distinct, earthy flavor of matcha. The vibrant green color adds a fun visual element to your breakfast, and the matcha provides a natural energy boost, making them perfect for an active Saturday. The pancakes are light and fluffy, with the matcha adding a unique twist. For extra flavor, top them with fresh berries, a dusting of powdered matcha, or a drizzle of maple syrup.

Note: More recipes​ are coming soon!