Easy Vegan Maple Walnut Pancakes Recipe (Stacked with Satisfaction!)

Years ago, there was this fantastic magazine called The Vegan Culinary Experience. It was free, and started by a very kind chef named Jason Wyrick. Every issue, he sent me a recipe to share with all of you. And one of them was these vegan maple walnut pancakes.

Chef Jason eventually moved on from the magazine, BUT he now runs The Vegan Taste, a vegan meal delivery service in the Phoenix Metro and Northern Arizona areas. He hand crafts each artisan meal to be adventurous and fulfilling, “No lettuce and tomato salads here!”

Like his meal service, Chef Jason’s recipes always have that special touch. And these delicious vegan maple walnut pancakes will put a smile on everyone’s face. Enjoy them a special brunch or a healthier weekend breakfast. Whole-grain and savory plant-based options are included – the pancakes themselves are optionally sugar-free!

Vegan Maple Walnut Pancakes that are Stacked with Satisfaction

Chef Jason always pays attention to the details, and loves to give tips to make every meal a success.

Double Duty Dish

Toast the walnuts in the same pan as you plan on making the pancakes. That will save you a dish to clean up later on. It also has the benefit of adding just a touch of extra walnut flavor to the pancakes. (Yum!)

Cracking the Walnut Code

The walnuts should be toasted because they have a slight bitter taste when eaten raw and they are mixed in to the finished batter instead of added in the beginning because it is easier to combine all of the batter ingredients without having chunky walnuts in the way.

I sometimes make a double batch of the walnuts (1 cup walnuts + 1 teaspoon ground cinnamon) and use half for topping the pancakes.

More Sensational Serving Ideas

If you want to try something interesting and savory, you can make a tofu scramble and wrap the pancakes around the tofu scramble.

For a drink, this goes very well with a cup of Earl Grey tea that heavily features bergamot. It’s the perfect morning drink and the bergamot will complement the walnuts and maple syrup very nicely.

Special Diet Notes: Maple Walnut Pancakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, optionally soy-free, vegan, and vegetarian.

5.0 from 1 reviews

Maple Walnut Vegan Pancakes

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

These pancakes were so good, I wanted to eat them all. But with the walnuts mixed in, they became incredibly filling and I could only manage to eat two!

Author: Chef Jason Wyrick

Serves: 8 pancakes

Ingredients

1⅓ cups all-purpose flour (can sub part or all whole wheat pastry flour)
4 teaspoons baking powder
¼ teaspoon salt
1⅓ cups soymilk or dairy-free creamer
4 teaspoons oil, plus more for the pan
1 teaspoon vanilla extract
½ cup chopped walnuts
½ teaspoon ground cinnamon
Maple syrup, for serving

Instructions

In a medium metal bowl, whisk together the flour, baking powder, and salt.
In a small bowl, whisk together the soymilk or creamer, 4 teaspoons oil, and vanilla.
Add the wet ingredients to the dry, and stir until thoroughly combined.
Coat the walnuts with the cinnamon.
Toast the walnuts in a dry sauté pan over medium heat, tossing them regularly, for 2 minutes, or until lightly toasted.
Fold the toasted walnuts into the batter.
Lightly oil the saute pan, and heat it over medium heat.
Pour ⅛ of the batter onto the middle of the pan and cover. When the top side bubbles and is mostly set, flip the pancake. Cook for another 60 to 90 seconds, or until golden on both sides. Remove the pancake to a plate
Repeat steps 7 and 8 with the rest of the batter.
Top with maple syrup, to serve.

Nutrition Information

Serving size: 1 pancake Calories: 164 Fat: 8g Carbohydrates: 18g Sugar: 1g Sodium: 347mg Fiber: 1g Protein: 4g