Tangy Vegan Pancakes

These Tangy Vegan Pancakes are fluffy, warmly spiced, and finished with a bright homemade tangerine-maple syrup that gives breakfast a little citrusy kick. The pancakes themselves are made with whole wheat flour, almond milk, maple syrup, cinnamon, nutmeg, and coconut oil, so there’s nothing complicated going on here. The syrup is what really wakes everything up, with fresh tangerine juice and zest balancing all that maple sweetness.

Try my Vegan Carrot Cake Pancakes recipe.

Why You’ll Love This Recipe

• Completely plant-based: No eggs or dairy needed.
• Bright and tangy: Tangerine juice and zest keep the maple syrup from becoming overly sweet.
• Warmly spiced: Cinnamon and nutmeg give the pancakes plenty of cozy flavor.
• Whole wheat base: Whole wheat flour adds a slightly nutty flavor and hearty texture.
• Easy homemade syrup: The tangerine-maple topping takes only a few minutes.
• Simple ingredients: Most of the recipe uses everyday pantry staples.
• Great for breakfast or brunch: Add fresh fruit and you’ve got a pretty impressive plate with very little fuss.

Try my The Best Blueberry Protein Pancakes recipe.

What You’ll Need to Make Tangy Vegan Pancakes

For the pancakes:

• 4.2 ounces (120 g) whole wheat flour
• 2 teaspoons baking powder
• Pinch of salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 8 fluid ounces (240 ml) unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil, melted
• 1 teaspoon additional coconut oil, for cooking

For the tangerine-maple syrup:

• 4.2 fluid ounces (125 ml) maple syrup
• 1.4 fluid ounces (40 ml) fresh tangerine juice
• ½ teaspoon finely grated tangerine zest
• Pinch of salt
• ½ cinnamon stick, optional

For serving:

• Fresh fruit of choice, optional

What You’ll Need to Do

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serves: 2
• Yield: About 6–8 pancakes

Let’s start with the syrup because it can happily sit while we make the pancakes.

→ Add the maple syrup, tangerine juice, tangerine zest, salt, and optional cinnamon stick to a small saucepan.

→ Place it over low to medium heat and bring it to a gentle simmer.

→ Let it bubble very lightly for about 2 minutes, just enough for the flavors to come together and the syrup to reduce slightly.

→ Take it off the heat, strain through a fine sieve, and set it aside.

→ Now grab a large mixing bowl.

→ Add the whole wheat flour, baking powder, salt, cinnamon, and nutmeg and give everything a good stir.

→ Pour in the almond milk, vanilla, maple syrup, and melted coconut oil.

→ Stir until everything is combined, but don’t go crazy with the mixing. A few tiny lumps are completely fine.

→ Let the batter rest for about 5 minutes. This gives the flour time to hydrate and helps the pancakes cook up a little softer.

→ Heat a large nonstick skillet over medium-low heat.

→ Add a little of the remaining coconut oil and swirl it around the pan.

→ Scoop about ¼ cup batter per pancake into the skillet.

→ Cook until you see bubbles appearing across the top and the edges begin to look set.

→ Flip the pancake and cook the other side for another 1–2 minutes, until nicely golden.

→ Transfer the cooked pancakes to a plate and continue with the remaining batter, adding a little more coconut oil when needed.

→ Stack them up, drizzle generously with the warm tangerine-maple syrup, add some fresh fruit if you’re feeling fancy, and serve.

Try my High Protein Gingerbread Pancakes recipe next.

Easy Ingredient Swaps

Whole wheat flour: All-purpose flour can be used for slightly lighter and softer pancakes.

Almond milk: Soy, oat, or another unsweetened plant milk works well.

Coconut oil: Use a neutral vegetable oil if you don’t want coconut flavor.

Tangerines: Mandarins, clementines, or fresh orange juice can all work.

Maple syrup: Agave syrup can replace the tablespoon used in the pancake batter, although maple syrup works best for the topping.

Nutmeg: Leave it out if you prefer a simpler cinnamon flavor.

Try my Vegan Pancakes recipe.

Some Twist and Tweak Ideas

Add fresh blueberries directly to the pancakes while the first side cooks.

Stir a little extra tangerine zest into the batter for stronger citrus flavor.

Add chopped pecans or walnuts for crunch.

Mix in a small handful of vegan chocolate chips for a sweeter version.

Add a pinch of ground ginger to the pancake batter.

Top with sliced banana and toasted coconut.

Add a splash of vanilla to the tangerine syrup for a softer dessert-like flavor.

For even more citrus, combine tangerine and lemon juice in the syrup.

Some Helpful Tips

Don’t overmix the batter. Stir just until the flour disappears. Overmixing can make pancakes dense.

Let the batter rest. Five minutes helps whole wheat flour absorb the liquid.

Keep the heat medium-low. Whole wheat pancakes can brown quickly before the middle is cooked if the skillet is too hot.

Wait for bubbles before flipping. When bubbles appear and the edges look slightly dry, they’re ready.

Only flip once. Repeated flipping can flatten the pancakes.

Keep the syrup at a gentle simmer. You only want to concentrate it slightly, not cook it into candy.

Zest the tangerine before juicing it. Much easier.

Some Budget-Friendly Tips

Use whichever citrus fruit is cheapest and freshest. Oranges, mandarins, and clementines all work.

Store-brand whole wheat flour and almond milk are perfectly fine here.

You can skip the cinnamon stick in the syrup since the pancakes already contain ground cinnamon.

Buying maple syrup in a larger bottle usually costs less per ounce if you use it regularly.

Fresh fruit is optional, so use whatever is seasonal rather than buying expensive berries just for garnish.

Some Serving Ideas

Serve these pancakes with:

• Fresh berries
• Sliced bananas
• Tangerine segments
• Chopped walnuts
• Toasted pecans
• Vegan yogurt
• Coconut yogurt
• Extra maple syrup
• Toasted coconut
• Almond butter

I like keeping the toppings fairly simple because the tangerine-maple syrup already brings plenty of flavor.

For brunch, add a bowl of fresh fruit and some hot coffee alongside.

Make-Ahead Tip

You can make the tangerine-maple syrup ahead of time and refrigerate it in a sealed container.

Warm it gently before serving or let it come to room temperature.

The dry pancake ingredients can also be mixed the night before. In the morning, just add the wet ingredients, let the batter rest, and start cooking.

I wouldn’t mix the complete batter too far in advance because the baking powder starts working once it meets the liquid.

Some Storage and Reheating Tips

Let leftover pancakes cool completely before storing.

Place them in an airtight container and refrigerate for up to 3 days.

Reheat them in a dry skillet over low heat, in a toaster, or briefly in the microwave.

You can also freeze the pancakes.

Place parchment paper between each pancake, transfer them to a freezer-safe container, and freeze for up to 2 months.

Reheat straight from frozen in the toaster or microwave.

Store leftover tangerine-maple syrup separately in the refrigerator for up to 1 week.

Final Thoughts

These Tangy Vegan Pancakes have everything I want from an easy breakfast: fluffy pancakes, warm spices, a little maple sweetness, and enough citrus to keep things bright.

The tangerine syrup is the part that really makes them stand out. Instead of just pouring plain maple syrup over the top, you get something sweet, fruity, lightly tart, and much more interesting.

Add some fresh fruit, pour yourself a coffee, and breakfast is sorted.

Tangy Vegan Pancakes

These Tangy Vegan Pancakes are fluffy, warmly spiced, and full of citrusy flavor! 🍁🥞 I serve them with an easy tangerine-maple syrup for a simple breakfast that feels anything but boring.

Author: Danny Davis Courses: Breakfast Recipe Keys: Dairy Free Quick Meals Vegan

Print Recipe

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 2 Estimated Cost: $ 7.5 Calories: 640

Ingredients

Servings

For the pancakes:

• 4.2 ounces whole wheat flour (120 g)
• 2 teaspoons baking powder
• Pinch of salt
• ¹⁄₂ teaspoon ground cinnamon
• ¹⁄₄ teaspoon ground nutmeg
• 8 fluid ounces unsweetened almond milk (240 ml)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil, melted
• 1 teaspoon additional coconut oil, for cooking

For the tangerine-maple syrup:

• 4.2 fluid ounces maple syrup (125 ml)
• 1.4 fluid ounces fresh tangerine juice (40 ml)
• ¹⁄₂ teaspoon finely grated tangerine zest
• Pinch of salt
• ¹⁄₂ cinnamon stick, optional

For serving:

• Fresh fruit of choice, optional

Instructions

1. Place the maple syrup, tangerine juice, tangerine zest, salt, and optional cinnamon stick in a small saucepan.
2. Heat over low to medium heat and bring to a gentle simmer.
3. Simmer for approximately 2 minutes, then remove from the heat.
4. Strain the syrup through a fine sieve and set aside.
5. In a large mixing bowl, combine the whole wheat flour, baking powder, salt, cinnamon, and nutmeg.
6. Add the almond milk, vanilla extract, maple syrup, and melted coconut oil.
7. Stir until just combined. Do not overmix.
8. Allow the batter to rest for 5 minutes.
9. Heat a large nonstick skillet over medium-low heat and lightly coat it with some of the remaining coconut oil.
10. Pour approximately ¼ cup of batter per pancake into the skillet.
11. Cook until bubbles appear on the surface and the edges begin to set.
12. Flip the pancake and cook for an additional 1–2 minutes, or until golden brown.
13. Repeat with the remaining batter, adding more coconut oil as needed.
14. Serve the pancakes warm with the prepared tangerine-maple syrup and fresh fruit, if desired.
    

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 640kcal

% Daily Value *

Total Fat 10g16%

Sodium 520mg22%

Total Carbohydrate 132g44%

Dietary Fiber 8g32%

Sugars 72g

Protein 10g20%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated Glycemic Index: ~52

Estimated Glycemic Load per Serving: ~38

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