If holiday flavors had a breakfast playlist, these Vegan Eggnog Pancakes would be the headlining track, pairing nicely with our Vegan Tempeh Bacon.
Quick Look at This Recipe
- 🕗 Prep Time: 10 minutes
- 🔥 Cook Time: 50 minutes (40 minutes to bake sweet potato)
- 🧊 Chill Time: 1 hour
- ⏰ Total Time: 2 hours
- 🍽️ Servings: 4
- ⭐ Difficulty: Moderate – bake the white sweet potato and let it cool to room temp (or chill in the fridge overnight), make the nog and combine with other dry ingredients, cook in a cast-iron skillet or griddle, and enjoy!
- 🥞 Diet: 100% whole food, plant-based vegan, soy-free, gluten-free option
- 🎄 Occasion: Perfect for the Holidays and kid-friendly
Summarize and save this recipe with AI
These Vegan Eggnog Pancakes are fluffy, warmly spiced, naturally sweetened, and made with real whole-food plant-based ingredients. No phony stuff. The inspiration for these pancakes is from Chef AJ's Holiday Eggless Nog. Whether you’re celebrating the season or just looking for a cozy stack on a random Tuesday, these pancakes bring festive comfort to your table.
Why You'll Love This Recipe
- Perfectly fluffy with a tender, moist crumb.
- Loaded with holiday spices like nutmeg, cinnamon, and vanilla.
- Naturally sweetened with banana and sweet potato.
- Dairy-free, egg-free, and made with simple pantry staples.
- They taste like Christmas, but they behave like a fiber-rich, balanced breakfast.
- Kid-friendly and nutritious!
What's in Vegan Eggnog Pancakes
- White Sweet Potato: Adds moisture, a velvety texture, and subtle sweetness.
- Ripe Banana: Enhances the sweetness and works as a natural binder. It also contributes to that soft, custard-like interior reminiscent of traditional eggnog.
- Whole Wheat Flour: Gives structure, fiber, and a hearty texture that supports the creamy wet ingredients.
- Almond Milk: Provides a creamy base without overpowering the spices. I used plain unsweetened store-bought almond milk, but our Homemade Almond Milk works too.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitution and Variations
- Flour option: Use Gluten-Free 1:1 flour blend if needed.
- Milk alternatives: Soy, oat, or cashew milk will all work in this recipe.
- Oil-Free: Use a good nonstick griddle or skillet and skip the olive oil.
- Add-ins: A pinch of clove for a deeper eggnog flavor, dark chocolate chips for holiday fun, or chopped/crushed walnuts or pecans.
How to Make These Vegan Eggnog Pancakes
- Step 1: Preheat your oven to 400 °F (205 °C) and bake a small white sweet potato on a parchment-lined baking sheet for 40 minutes.
- Step 2: Allow the sweet potato to cool to room temperature or chill overnight in the fridge. Then carefully peel the skin off the sweet potato.
- Step 3: Add the sweet potato flesh to the blender with banana, vanilla bean powder, nutmeg, cinnamon, and almond milk.
- Step 4: Blend until smooth and creamy. Feel free to taste a small amount, but don't drink it; you'll need it for the pancakes!
- Step 5: In a mixing bowl, add whole wheat flour, baking powder, and salt. Use a whisk, fork, or spoon to combine.
- Step 6: Pour the blended vegan eggnog mixture into the dry ingredients.
- Step 7: Stir the wet and dry ingredients together until.
- Step 8: Heat a cast-iron skillet or griddle over medium-low heat. Add olive oil, if using. Scoop out ½ cup of the batter and add it to the skillet. Cook for 2 to 4 minutes or until bubbles form.
- Step 9: Flip the pancake and cook for another 2 to 4 minutes or until golden brown. Repeat until all the batter is gone.
- Step 10: Top with chopped nuts and drizzle pure maple syrup. Enjoy!
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Expert Tips
- Don’t overmix the batter. A few small lumps help keep the pancakes tender.
- Make the sweet potato the night before. This shortcut turns breakfast into a 10-minute situation.
- Taste the blended eggnog base. Adjust spices before combining with flour.
Serving Suggestions
- Enjoy these festive pancakes with a side of Tempeh Bacon.
- For a full holiday brunch experience, pair these Vegan Eggnog Pancakes with our Vegan Tofu Quiche or Veggie Tofu Scramble.
- Reheat leftover pancakes in the toaster, then spread almond butter or peanut butter on them and top with sliced banana for a quick weekday breakfast.
Recipe FAQs
A blend of sweet potato, banana, almond milk, nutmeg, cinnamon, and vanilla creates a creamy, eggnog-like mixture without using actual eggnog.
Yes, but it will change the color of these pancakes and slightly alter the flavor.
Yes, whole wheat flour adds fiber, nutrients, and helps keep you full longer compared to refined white flour.
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. Reheat in the microwave, toaster, or toaster oven.
These Vegan Eggnog Pancakes deliver the nostalgic holiday flavors you crave with nutrient-dense, whole-food ingredients your body actually loves. They’re festive enough for Christmas morning but simple enough to enjoy any day you want a cozy breakfast that tastes like joy.
Related Recipes to Check Out
If you tried these Vegan Eggnog Pancakes or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Eggnog Pancakes
Equipment
- 1 bullet blender (or regular blender)
Ingredients
- 1 small sweet potato (about 7 to 9 ounces)
- 1 medium banana, ripe
- 1 teaspoon ground nutmeg
- ¼ teaspoon vanilla bean powder (or 1 tsp vanilla extract)
- ⅛ teaspoon ground cinnamon
- 1¾ cup almond milk, plain and unsweetened
- 1½ cups whole wheat flour
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 to 2 Tablespoons olive oil
- ¼ to ½ cup pure maple syrup
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 400 °F (205 °C) and bake a small white sweet potato on a parchment-lined baking sheet for 40 minutes. Allow the sweet potato to cool to room temperature or chill overnight in the fridge. Then carefully peel the skin off the sweet potato.
- Add the sweet potato flesh to the blender with banana, vanilla bean powder, nutmeg, cinnamon, and almond milk. Blend until smooth and creamy.
- In a mixing bowl, add whole wheat flour, baking powder, and salt. Use a whisk, fork, or spoon to combine.
- Pour the vegan eggnog mixture into the dry ingredients. Stir to combine.
- Heat a cast-iron skillet or griddle over medium-low heat. Add olive oil, if using. Scoop out ½ cup of the batter and add it to the skillet. Cook for 2 to 4 minutes or until bubbles form.
- Flip the pancake and cook for another 2 to 4 minutes or until golden brown. Repeat until all the batter is gone.
- Top with chopped nuts (if using) and drizzle pure maple syrup. Enjoy!
Notes
- Use Gluten-Free 1:1 flour blend if needed.
- Don’t overmix the batter. A few small lumps help keep the pancakes tender.
- Make the sweet potato the night before. This shortcut turns breakfast into a 15-minute situation.
- Taste the blended eggnog base. Adjust spices before combining with flour.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. Reheat in the microwave, toaster, or toaster oven.
Gigi & Sersie says
Love these pancakes. Even though they're health and more of a "holiday" recipe, it tastes like a powder sugar donut, but without the powdered sugar. So yummy!