25+ Delicious Sunday Vegan Griddle Recipes to Start Your Day Right

Sunday mornings are meant for slowing down, enjoying a moment of peace, and indulging in a hearty breakfast that sets the tone for the rest of the day.

Whether you’re hosting a brunch with friends, having a family breakfast, or simply treating yourself to a well-deserved morning feast, a plate of fluffy, warm griddle cakes is a classic way to celebrate the weekend. If you’re looking to keep your brunch plant-based, you’re in for a treat.

In this collection of 25+ Sunday vegan griddle recipes, you’ll find everything from timeless classics like pancakes and waffles to inventive takes infused with flavors like matcha, lemon poppy seed, and cinnamon apple.

These recipes are not only delicious but also simple to make, so you can savor the joy of a homemade breakfast without spending hours in the kitchen.

Get ready to flip, drizzle, and serve some of the most satisfying and vegan-friendly griddle creations that are sure to please everyone around the table.

25+ Delicious Sunday Vegan Griddle Recipes to Start Your Day Right

Brunching on Sundays is a tradition that brings joy and comfort, and with these 25+ vegan griddle recipes, you can ensure that your morning meal is always something special.

From the rich, chocolatey indulgence of vegan chocolate chip pancakes to the light, citrusy burst of lemon poppy seed griddle cakes, each recipe is designed to be flavorful, satisfying, and easy to prepare.

Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your repertoire, these recipes will make your Sunday mornings something to look forward to week after week.

So, gather your ingredients, preheat that griddle, and start creating delicious memories with these vegan recipes that everyone will love.

Vegan Banana Pancakes

Fluffy vegan banana pancakes are a perfect Sunday treat. These pancakes are made with wholesome ingredients, like mashed bananas and almond milk, to create a naturally sweet, light, and satisfying breakfast. Whether topped with maple syrup or fresh fruit, they’re sure to impress.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup almond milk (or any plant-based milk)
• 1 ripe banana, mashed
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Oil or vegan butter for greasing the griddle

Instructions:

1. Preheat your griddle over medium heat and lightly grease it with oil or vegan butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, combine almond milk, mashed banana, oil, and vanilla extract. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Scoop ¼ cup of the batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
6. Serve warm with your favorite toppings like maple syrup, fresh berries, or nut butter.

These banana pancakes are light and fluffy with a delightful hint of banana flavor. They’re versatile and easy to customize with add-ins like chocolate chips or nuts, making them a breakfast staple for any vegan household.

Savory Chickpea Flour Pancakes

These savory chickpea flour pancakes, also known as “socca,” are a nutritious and protein-packed option for a Sunday brunch. Made with simple ingredients, they’re naturally gluten-free and can be served with a variety of toppings, from avocado slices to sautéed vegetables.

Ingredients:

• 1 cup chickpea flour (also called besan)
• 1 cup water
• 1 tablespoon olive oil
• ½ teaspoon turmeric (optional, for color)
• ½ teaspoon cumin powder
• ¼ teaspoon salt
• 1 tablespoon fresh parsley or cilantro, chopped (optional)
• Oil for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease with oil.
2. In a bowl, whisk together chickpea flour, water, olive oil, turmeric, cumin, and salt until smooth. Stir in chopped parsley or cilantro if using.
3. Pour about ¼ cup of the batter onto the griddle and spread it thinly with the back of a spoon.
4. Cook for 2-3 minutes, or until the edges start to lift slightly. Flip and cook for another 1-2 minutes until golden.
5. Serve hot with hummus, avocado, or a side salad for a complete meal.

These chickpea flour pancakes are flavorful and adaptable, making them ideal for a quick yet satisfying Sunday meal. Their savory profile pairs beautifully with fresh herbs and creamy dips.

Vegan Blueberry Griddle Cakes

Bursting with fresh blueberries, these vegan griddle cakes are a sweet delight. Their slightly crisp edges and soft, fluffy centers make them a crowd-pleaser for a Sunday breakfast or brunch.

Ingredients:

• 1 ½ cups whole wheat flour
• 2 tablespoons coconut sugar or brown sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 ¼ cups oat milk (or other plant-based milk)
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Vegan butter or oil for greasing

Instructions:

1. Heat the griddle over medium heat and grease it lightly with vegan butter or oil.
2. In a bowl, mix the flour, coconut sugar, baking powder, and salt.
3. In another bowl, whisk together oat milk, coconut oil, and vanilla extract. Combine with the dry ingredients until just mixed.
4. Gently fold in the blueberries.
5. Spoon ¼ cup of the batter onto the griddle for each cake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.
6. Serve warm with vegan butter, maple syrup, or additional blueberries.

These griddle cakes are a wholesome treat with a balance of sweetness and fruity bursts. Perfect for leisurely Sundays, they pair wonderfully with a warm cup of coffee or tea.

Vegan Sweet Potato Pancakes

These sweet potato pancakes are a warm, comforting option for a Sunday morning. Full of natural sweetness and a hint of cinnamon, they are perfect for cozy breakfasts and can be topped with maple syrup, a dollop of coconut yogurt, or pecans for an extra crunch.

Ingredients:

• 1 ½ cups all-purpose flour (or whole wheat flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup unsweetened plant-based milk (soy, oat, or almond)
• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Oil or vegan butter for greasing

Instructions:

1. Preheat the griddle over medium heat and grease it with oil or vegan butter.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix the plant-based milk, mashed sweet potato, maple syrup, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
5. Pour ¼ cup of the batter onto the griddle for each pancake and cook for 2-3 minutes, or until bubbles appear on the surface. Flip and cook for an additional 1-2 minutes until golden and cooked through.
6. Serve with your choice of maple syrup, coconut yogurt, or a sprinkle of chopped pecans.

These sweet potato pancakes are hearty, rich in flavor, and provide a nutritious start to the day. Their subtle sweetness and warm spices make them an irresistible choice for a Sunday brunch.

Vegan Lemon Poppy Seed Pancakes

Add a refreshing twist to your Sunday breakfast with these lemon poppy seed pancakes. They are light, fluffy, and infused with the bright flavors of lemon zest and poppy seeds, making them perfect for those who appreciate a zesty breakfast.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar (optional)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plant-based milk (e.g., soy or oat)
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon poppy seeds
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Vegan butter or oil for greasing

Instructions:

1. Preheat the griddle over medium heat and lightly grease it with vegan butter or oil.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the plant-based milk, lemon zest, lemon juice, poppy seeds, oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently stir until just mixed. Be careful not to overmix to keep the pancakes tender.
5. Scoop ¼ cup of batter onto the griddle and cook for 2-3 minutes, or until bubbles form and the edges start to look set. Flip and cook for another 1-2 minutes.
6. Serve warm with a drizzle of maple syrup, a light dusting of powdered sugar, or fresh berries for a delightful citrus twist.

These lemon poppy seed pancakes are a vibrant, tangy option that is perfect for those who enjoy a citrusy start to their day. The poppy seeds provide a subtle texture and a unique flavor that pairs wonderfully with a splash of maple syrup.

Vegan Apple Cinnamon Griddle Cakes

For a cozy, comforting breakfast, try these apple cinnamon griddle cakes. They are infused with warm spices and filled with chunks of tender apple for a deliciously sweet and hearty breakfast. Perfect for autumn or any day that calls for a comforting breakfast.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ½ teaspoon salt
• 1 cup plant-based milk (almond, soy, or oat)
• 1 large apple, peeled, cored, and finely chopped
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Vegan butter or oil for greasing

Instructions:

1. Preheat the griddle over medium heat and grease it lightly with vegan butter or oil.
2. In a large bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the plant-based milk, maple syrup, and vanilla extract. Add the wet mixture to the dry ingredients and stir until just combined.
4. Gently fold in the chopped apple.
5. Pour ¼ cup of batter onto the griddle and spread slightly. Cook for 2-3 minutes or until bubbles form, then flip and cook for another 1-2 minutes.
6. Serve with a sprinkle of cinnamon sugar, vegan butter, or a drizzle of maple syrup.

These apple cinnamon griddle cakes offer a warm and comforting flavor that’s perfect for a Sunday breakfast. The apple chunks add a pleasant texture and natural sweetness, making these griddle cakes a family-friendly and satisfying choice.

Vegan Pumpkin Spice Pancakes

Pumpkin spice pancakes are a cozy, seasonal favorite that bring the taste of fall to your Sunday breakfast. These pancakes are rich, fluffy, and filled with warm spices, making them a perfect choice for those who enjoy a spiced and hearty start to the day.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar (or coconut sugar)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup plant-based milk (soy, oat, or almond)
• 1 cup pumpkin puree (canned or homemade)
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Oil or vegan butter for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease with oil or vegan butter.
2. In a large bowl, mix the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, combine plant-based milk, pumpkin puree, oil, and vanilla extract. Mix well until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
5. Spoon ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes or until bubbles appear and the edges start to look set. Flip and cook for an additional 1-2 minutes until golden brown.
6. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, or a dollop of vegan whipped cream.

These pumpkin spice pancakes are full of rich, warming flavors that make any Sunday feel special. They’re perfect for celebrating the fall season or simply adding a bit of comfort to your weekend mornings.

Vegan Coconut Lime Pancakes

Bring a touch of tropical flair to your Sunday brunch with these vegan coconut lime pancakes. The combination of coconut and lime provides a refreshing and light flavor, perfect for those who love a hint of citrus in their breakfast.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup coconut milk (canned or carton)
• 1/3 cup shredded coconut
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Oil or vegan butter for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease with oil or vegan butter.
2. In a bowl, mix the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the coconut milk, shredded coconut, lime zest, lime juice, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour ¼ cup of batter onto the griddle and cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with a light drizzle of maple syrup or a sprinkle of toasted coconut flakes.

These coconut lime pancakes are a delightful and unique take on a classic breakfast. The combination of coconut’s subtle sweetness and the tangy brightness of lime creates a refreshing twist that’s perfect for a Sunday brunch or a special occasion.

Vegan Strawberry Oat Pancakes

These vegan strawberry oat pancakes are full of wholesome ingredients and natural sweetness. Packed with ripe strawberries and made with oat flour for a heartier, more nutritious breakfast, they are sure to be a hit with everyone.

Ingredients:

• 1 ½ cups oat flour (or rolled oats blended into flour)
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup plant-based milk (oat, almond, or soy)
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil or melted coconut oil
• 1 cup fresh strawberries, hulled and sliced
• Vegan butter or oil for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease it with vegan butter or oil.
2. In a large bowl, whisk together oat flour, sugar, baking powder, and salt.
3. In another bowl, mix the plant-based milk, vanilla extract, and oil. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the sliced strawberries.
5. Pour ¼ cup of batter onto the griddle and cook for 2-3 minutes or until bubbles form and the edges are set. Flip and cook for an additional 1-2 minutes until golden and cooked through.
6. Serve warm with a drizzle of maple syrup, a sprinkle of powdered sugar, or extra fresh strawberries on top.

These strawberry oat pancakes are wholesome and bursting with sweet, fruity flavor. The oat flour gives them a satisfying texture, while the strawberries add a juicy, fresh element that makes every bite delicious. Perfect for those who love a light yet filling breakfast.

Vegan Banana Nut Pancakes

These banana nut pancakes are a delightful combination of sweet, rich flavors and satisfying texture, making them a perfect Sunday breakfast. The bananas add natural sweetness and a moist texture, while the nuts provide a wonderful crunch and earthy flavor.

Ingredients:

• 1 ½ cups all-purpose flour or whole wheat flour
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup plant-based milk (almond, soy, or oat)
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/3 cup chopped walnuts or pecans
• Vegan butter or oil for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease with vegan butter or oil.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the plant-based milk, mashed bananas, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the chopped walnuts or pecans.
6. Pour ¼ cup of batter onto the griddle and cook for 2-3 minutes or until bubbles start to form. Flip and cook for an additional 1-2 minutes until golden brown.
7. Serve warm with a drizzle of maple syrup and a sprinkle of extra nuts.

These banana nut pancakes are perfect for breakfast lovers who crave a hearty yet healthy meal. The bananas lend natural sweetness and richness, while the nuts add an irresistible crunch, making them an ideal dish to enjoy on a lazy Sunday morning.

Vegan Blueberry Almond Pancakes

These blueberry almond pancakes are a breakfast classic with a delicious twist. With the addition of fresh blueberries and the subtle nuttiness of almond extract, these pancakes are full of flavor and perfect for starting your Sunday off on the right foot.

Ingredients:

• 1 ½ cups all-purpose flour or whole wheat flour
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup plant-based milk (soy, oat, or almond)
• 1 teaspoon almond extract
• ½ cup fresh or frozen blueberries
• 2 tablespoons vegetable oil or melted coconut oil
• Vegan butter or oil for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease with vegan butter or oil.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the plant-based milk, almond extract, and oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the blueberries.
6. Pour ¼ cup of batter onto the griddle and cook for 2-3 minutes or until bubbles form and the edges look set. Flip and cook for another 1-2 minutes until golden and cooked through.
7. Serve warm with a sprinkle of sliced almonds, a drizzle of maple syrup, or a handful of extra blueberries.

These blueberry almond pancakes offer a deliciously fresh and nutty breakfast that’s perfect for lazy Sunday mornings. The blueberries provide juicy pops of sweetness, while the almond extract adds a subtle depth of flavor that pairs perfectly with the fluffy pancake base.

Vegan Matcha Pancakes

For those who love the earthy taste of matcha, these vegan matcha pancakes are a unique and delicious choice for a Sunday breakfast. The matcha not only adds a rich green color but also provides a subtle, slightly bitter flavor that balances beautifully with a touch of sweetness.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon matcha powder
• 1 cup plant-based milk (soy, oat, or almond)
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Vegan butter or oil for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease it with vegan butter or oil.
2. In a large bowl, mix the flour, sugar, baking powder, salt, and matcha powder.
3. In a separate bowl, whisk together the plant-based milk, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
5. Pour ¼ cup of batter onto the griddle and cook for 2-3 minutes or until bubbles appear on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
6. Serve warm with a drizzle of agave syrup, a sprinkle of powdered sugar, or a dollop of vegan whipped cream.

These matcha pancakes provide a refreshing and unique twist on traditional pancakes. With their green hue and earthy flavor, they’re perfect for anyone who enjoys a lighter, more sophisticated breakfast. The matcha pairs wonderfully with sweet toppings, making these pancakes a delightful choice for a Sunday treat.

Vegan Chocolate Chip Pancakes

Indulge in these vegan chocolate chip pancakes that make breakfast feel like a treat. With melty chocolate chips throughout, they bring a touch of sweetness and comfort to your Sunday morning. Perfect for chocolate lovers or anyone looking to enjoy a decadent yet plant-based breakfast.

Ingredients:

• 1 ½ cups all-purpose flour or whole wheat flour
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup plant-based milk (almond, soy, or oat)
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips
• Vegan butter or oil for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease with vegan butter or oil.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the plant-based milk, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix.
5. Fold in the vegan chocolate chips.
6. Pour ¼ cup of batter onto the griddle and cook for 2-3 minutes or until bubbles form and the edges are set. Flip and cook for another 1-2 minutes until golden and cooked through.
7. Serve warm with extra chocolate chips, a drizzle of chocolate syrup, or a dusting of powdered sugar.

These chocolate chip pancakes are a breakfast treat that everyone will love. They are indulgent yet simple, with gooey pockets of chocolate that make every bite irresistible. Serve them on a lazy Sunday morning to bring a touch of joy and comfort to your day.

Vegan Lemon Poppy Seed Pancakes

These vegan lemon poppy seed pancakes are light, zesty, and perfect for a bright start to your Sunday. With a hint of citrus and the slight crunch of poppy seeds, they offer a refreshing twist on a traditional pancake.

Ingredients:

• 1 ½ cups all-purpose flour or whole wheat flour
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup plant-based milk (soy, oat, or almond)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon poppy seeds
• 2 tablespoons vegetable oil or melted coconut oil
• Vegan butter or oil for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease it with vegan butter or oil.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the plant-based milk, vanilla extract, lemon zest, lemon juice, and oil.
4. Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing.
5. Fold in the poppy seeds.
6. Pour ¼ cup of batter onto the griddle and cook for 2-3 minutes or until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden and cooked through.
7. Serve with a drizzle of maple syrup, a dusting of powdered sugar, or a spoonful of vegan whipped cream.

These lemon poppy seed pancakes are the perfect combination of bright citrus flavor and texture. The lemon adds a refreshing, tangy element while the poppy seeds provide a delicate crunch. They are a great way to infuse your Sunday morning with a burst of flavor.

Vegan Cinnamon Apple Pancakes

These vegan cinnamon apple pancakes are the perfect blend of warm spices and tender apples, making them a comforting choice for a cozy Sunday brunch. The addition of cinnamon brings out the natural sweetness of the apples, creating a flavor-packed breakfast that’s simple yet delicious.

Ingredients:

• 1 ½ cups all-purpose flour or whole wheat flour
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup plant-based milk (almond, soy, or oat)
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 apple, peeled, cored, and diced into small pieces
• 1 tablespoon lemon juice (to prevent apple browning)
• Vegan butter or oil for greasing the griddle

Instructions:

1. Preheat the griddle over medium heat and lightly grease with vegan butter or oil.
2. In a large bowl, mix the flour, sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the plant-based milk, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Toss the diced apple pieces with lemon juice to prevent browning and fold them into the batter.
6. Pour ¼ cup of batter onto the griddle and cook for 2-3 minutes or until bubbles appear and the edges are set. Flip and cook for another 1-2 minutes until golden and cooked through.
7. Serve with a sprinkle of cinnamon, a drizzle of maple syrup, or a dollop of vegan whipped cream.

These cinnamon apple pancakes are a delightful and hearty breakfast option. The combination of cinnamon and sweet, tender apple pieces makes for a breakfast that’s warm and comforting, ideal for a Sunday morning spent with family or friends.

Note: More recipes​ are coming soon!