Easy Vegan Pancakes

These pancakes are light, fluffy, and full of flavor, even without eggs or dairy. The secret lies in the perfect balance of plant-based ingredients that create that classic pancake texture we all love.

But what really takes these pancakes to the next level is the roasted rhubarb topping.

Roasting the rhubarb with a touch of sugar brings out its natural sweetness while maintaining that signature tanginess. It’s the perfect complement to the soft, warm pancakes.

You don’t need any fancy ingredients or equipment to make this recipe. In fact, you probably have most of the pancake ingredients in your pantry right now.

And the roasted rhubarb? It practically cooks itself in the oven while you’re making the pancakes.

These pancakes aren’t just for vegans. They’re so good that even my non-vegan friends request them when they come over for brunch.

Why you’ll love this Easy Vegan Pancakes with Roasted Rhubarb recipe

You’ll fall in love with these pancakes for their incredible texture. They’re light and fluffy, just like traditional pancakes, but without any animal products.

The roasted rhubarb topping adds a unique twist to your breakfast. It’s a perfect balance of sweet and tart that pairs beautifully with the pancakes.

This recipe is also incredibly easy to make. You don’t need any special skills or equipment, making it perfect for beginner cooks or busy mornings.


Let the pancake batter rest for a few minutes before cooking. This allows the flour to absorb the liquid, resulting in fluffier pancakes.

Don’t overcook the rhubarb. It should be tender but still hold its shape. Overcooking will turn it into mush.

If you like your pancakes extra fluffy, try adding a tablespoon of apple cider vinegar to the batter. This reacts with the baking powder to create more lift.

The Ingredients

All-Purpose Flour

The base of our pancakes, flour provides structure. You can use whole wheat flour for a nuttier flavor and more fiber.

Plant-Based Milk

This replaces dairy milk in traditional recipes. I prefer oat milk for its creamy texture, but any plant-based milk works well.


The star of our topping, rhubarb adds a tart flavor that balances the sweetness of the pancakes. Choose stalks that are firm and bright in color.

Maple Syrup

Used in both the pancakes and the roasted rhubarb, maple syrup adds natural sweetness. It also contributes to the golden-brown color of the pancakes.

How to Make Easy Vegan Pancakes with Roasted Rhubarb

Prepare the Rhubarb

Cut rhubarb into 1-inch pieces. Toss with sugar and roast in the oven until tender.

Mix the Batter

In a bowl, combine flour, baking powder, and salt. In another bowl, mix plant milk, oil, and maple syrup. Combine wet and dry ingredients.

Cook the Pancakes

Heat a non-stick pan or griddle. Pour batter and cook until bubbles form on top. Flip and cook the other side.


Stack pancakes and top with roasted rhubarb. Drizzle with extra maple syrup if desired.

What to Serve With Easy Vegan Pancakes with Roasted Rhubarb

  • Fresh berries
  • Vegan whipped cream
  • Chopped nuts
  • Additional maple syrup
  • Vegan Butter


  • Use gluten-free flour blend for gluten-free pancakes
  • Substitute banana for oil for an oil-free version
  • Use agave nectar instead of maple syrup


  • Mixing bowls
  • Whisk
  • Non-stick pan or griddle
  • Spatula
  • Baking sheet for roasting rhubarb


Can I make the batter ahead of time?

Yes, you can make the batter the night before and store it in the fridge. Give it a quick stir before using.

How do I store leftover pancakes?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.

Easy Vegan Pancakes

Print Recipe
Easy Vegan Pancakes with Roasted Rhubarb
Course Appetizer
Cuisine American
Keyword pancakes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 pancakes


  • Mixing bowls
  • Whisk
  • Non-stick pan or griddle
  • Spatula
  • Baking sheet for roasting rhubarb


For the pancakes:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups plant-based milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons maple syrup

For the roasted rhubarb:

  • 2 cups chopped rhubarb
  • 2 tablespoons sugar
  • 1 tablespoon maple syrup


  • Preheat the oven to 375°F (190°C). Toss rhubarb with sugar and maple syrup. Roast for 15-20 minutes until tender.
  • Mix flour, baking powder, and salt in a bowl.
  • In another bowl, whisk together milk, oil, and maple syrup.
  • Combine wet and dry ingredients, mixing until just combined.
  • Heat a non-stick pan over medium heat. Pour 1/4 cup batter for each pancake.
  • Cook until bubbles form on top, then flip and cook on the other side.
  • Serve pancakes topped with roasted rhubarb.


  • For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
  • If the batter is too thick, add a little more milk to thin it out.