Cereal for breakfast is always great and there are many ways that you can serve your cereal, including having it on top of some pancakes. These are vegan brown sugar pancakes and they're so perfect as the first meal of the day.
They're so much fun to make and so delicious. In fact, they take less than 30 minutes to make up to 20 pancakes in total. For that many breakfast pancakes in a short amount of time, I think that it is totally worth it.
Top them with your favorite cereal and a generous drizzle of maple syrup and enjoy. I also love to serve these easy brown sugar pancakes with my vegan coconut whipped cream too.
Since you love pancakes so much, you also need to try my vegan white chocolate pancakes, vegan biscoff pancakes and vegan chocolate filled pancakes that are all equally as tasty.
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Why You Will Love These Pancakes
- Amazing Texture - Just like my vegan pretzel sticks, these pancakes are incredibly soft and fluffy, just like good pancakes should be. Although, they're quite thin, they still have a great lightness and airiness about them. The same applies to my vegan high protein banana pancakes and vegan nutella chocolate oat milk crepes which are two of my current go-to desserts.
- A Comforting Recipe - When you eat these breakfast treats warm, there aren't many recipes which offer more comfort and wholesomeness. I've been making these pancakes for years and there aren't many better things that I prefer to begin my day with.
- Easy to Make - Making the brown sugar pancakes is so simple. All you need to do is fold together the batter, heat up a pan and fry each pancake until golden brown. That's it. So easy!
- Allergy Friendly & Plant Based - This vegan brown sugar cereal pancakes recipe is wholly vegan and dairy free.
Ingredient Notes
- Brown sugar - I love to use brown sugars such as, light brown soft sugar and Demerara sugar in these pancakes as they give them a beautiful and fragrant 'caramelized' flavor.
- Baking powder - This crucial leavening agent is important as it chemically reacts with the other batter ingredients to give the pancakes a fluffy texture, as well as helping them to rise a little. It's also really important in cakes like my eggless red velvet cake loaf and vegan lemon drizzle cake.
- Vegan butter - This will be used for frying the pancakes. Most dairy-free butters will work. You can also use oils such as, vegetable oil and coconut oil for frying too if you wish.
- Maple syrup - As this is an absolute pancake classic, it is my recommended topping for these brown sugar cereal pancakes. You can't go wrong with maple syrup. You can also use golden syrup if even sweeter choices are your preference!
- Vegan breakfast cereal - This is the main ingredient in this recipe. Choose a vegan cereal that you love. I went for vegan rainbow hoops.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- Swap out the maple syrup if you like. I know that some people don't like it and if that applies to you, why not change the topping? There's no harm in doing that and there are so many delectable things you can replace it with such as, melted peanut butter, melted Biscoff spread or melted chocolate like in my vegan double chocolate chip pancakes. You could even add some cinnamon to the brown sugar pancakes too.
- The best thing about this pancake recipe is that you you choose any cereal that you like. I went for some colorful rice hoops as they're one of my favorites but you can choose anything you like from cornflakes, to bran flakes, to chocolate cereals. There really are so many options.
How To Make Vegan Brown Sugar Cereal Pancakes
For the full method, please refer to the recipe card at the bottom of this post.
1: Combine the dry ingredients inside a large bowl.
2: Add the wet ingredients to the mixing bowl. Fold into the dry ingredients to form a batter.
3: Grease a non-stick frying pan with vegan butter.
4: Add some pancake mixture to the pan.
5: Flip the pancake and cook until both sides are golden brown.
6: Stack your pancakes on a plate.
7: Decorate and garnish the pancakes with vegan cereal and maple syrup.
Expert Tips
Don't over-mix the pancake batter - Everybody wants their pancakes to be as fluffy as possible and over-mixing the batter will prevent this as the gluten will have been over-worked. Instead, gently fold the batter until the dry and wet ingredients are combined.
Make the pancakes healthier - Instead of vegan butter, you can use coconut oil to fry the pancakes (1:1). Although it is a saturated fat, it has many health benefits, as well as a neutral taste.
Making the pancakes from scratch - I've had many store-bought vegan pancakes in the past and I have to say, they are often bland. Homemade pancakes taste a lot fresher (especially when they're warm) and will always have my vote.
Recipe FAQs
They taste very similar but brown sugar pancakes have a subtle caramelized flavor too.
It works just as well as white sugar. You can use them interchangeably.
You can make vegan caramel using just brown sugar and vegan butter. Place them over a low heat until they melt together into a caramel.
The batter will have been over-mixed. Fold the dry batter ingredients into the wet ingredients delicately so that they are just combined.
The pan has not been greased properly beforehand. Make sure that you use the recommended amount of dairy-free butter.
Store them in the fridge for 24 hours after making them. Cover in plastic wrap.
You can! Place them in freezer bags for 2 months.
More Vegan Breakfast Recipes
If you tried this Vegan Brown Sugar Cereal Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Fluffy Vegan Brown Sugar Cereal Pancakes
Ingredients
Dry Ingredients:
- 200 g all-purpose flour
- 30 g brown sugar* see notes
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vegan butter* for greasing pan (see notes)
Wet Ingredients:
- 125 ml water
- 240 ml soy milk
- 2.5 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Garnish:
- Maple syrup to taste
- 15 g vegan breakfast cereal of choice
Instructions
Make the pancake batter:
- To a large bowl, add all the dry ingredients, except for the vegan butter. Mix them together.
- Next, pour in the water, dairy-free milk, vegetable oil and the vanilla. Fold the dry into the wet without over mixing. Make sure all the pockets of flour are gone.
Fry your pancakes:
- Grease a non-stick frying pan with the vegan butter. Place your pan over a medium-high heat for 30 seconds so that it can get nice and hot!
- Now pour some of your pancake mix into the pan to create a pancake about 10-12cm in diameter. I like to use a small ladle to do this.
- Flip the pancakes when the uncooked sides begin to bubble. Cook for a further minute or two and until both sides are golden brown.
- Continue to follow these steps until all of your pancake batter has been used.
Garnish your pancakes:
- Pour the some maple syrup over your cooling pancakes, then top generously with your chosen vegan breakfast cereal. I went for vegan rainbow hoops.
Video
Notes
- Everybody wants their pancakes to be as fluffy as possible and over-mixing the batter will prevent this as the gluten will have been over-worked. Instead, gently fold the batter until the dry and wet ingredients are combined.
- Instead of vegan butter, you can use coconut oil to fry the pancakes (1:1). Although it is a saturated fat, it has many health benefits, as well as a neutral taste.
- I've had many store-bought vegan pancakes in the past and I have to say, they are often bland. Homemade pancakes taste a lot fresher (especially when they're warm) and will always have my vote.
Emily says
These were so so good!
Vegan Treats Blogger says
Thank you!!!