Are you looking for inspiration for your next vegan brunch? Try these wholesome recipes, which are easy to make, comforting, and incredibly tasty.

We’ve listed over 25 of our best brunch recipes that help you prepare for the ultimate brunch at home!

Browse through this list and take your pick: from frittata muffins and homemade spreads to fluffy pancakes, they’re all vegetarian—and vegan-friendly.

Vegan brunch recipes

Brunch, that delightful fusion of breakfast and lunch, has long been associated with indulgent dishes and leisurely mornings spent with friends and family.

However, with the growing awareness of food choices’ environmental and health impact, there’s never been a better time to explore exciting plantbased brunch options.

In this brunch guide, we celebrate the vibrant flavors and textures of:

pancake variation with blueberries

From hearty, savory dishes to delectable sweet treats, these recipes are carefully crafted to showcase the versatility of plantbased ingredients. Enjoy!

Sweet vegan brunch recipes

1. Vegan Crepes

Vegan crepes with hazelnut spread and powdered sugar

Vegan crepes are thin, light, and delicious as regular French crepes.

Fill them with homemade Nutella for the perfect breakfast or brunch.

2. Vegan Banana Bread

vegan banana bread with three slices ready to eat

One-bowl, one-fork, 7-ingredient vegan banana bread.

We developed this recipe so that you can make the best, easiest vegan banana bread any time you feel like it without needing complicated vegan ingredients.

3. Vegan French Toast

Vegan French toast with vegan butter, berries and maple syrup

Vegan French toast is one of the best weekend breakfasts in just 15 minutes.

This recipe makes a perfectly thick French toast that is crispy on the outside and silky on the inside.

4. Homemade granola

Granola with yogurt

This homemade granola is a wholesome and crunchy recipe made with a few simple whole-food plant-based ingredients.

It is the perfect make-ahead breakfast and brunch idea to eat with plant-based yogurt and fresh fruit.

5. Vegan oatmeal pancakes

oatmeal pancakes with apple compote

These vegan oatmeal pancakes with apples are a simple and healthy oatmeal pancake recipe without eggs and milk, perfect for enjoying with orange juice on a Sunday morning.

They are lightmoistnutritioussweet, and full of apple flour.

6. Banana muffins

vegan banana muffin cut in half showing crumb

You can make our vegan banana muffin recipe with the same ingredients as our delicious vegan banana bread. And while there are no eggs or butter here, the result is outstanding.

Expect tall, soft, moist muffins with a pleasant banana flavor. Optionally, you can add chocolate chips and walnuts to the batter to make them even richer and tastier.

7. Baked pears

Baked pear with vanilla ice cream

Baked pears are an easy yet elegant sweet and tender dessert that only requires four ingredients and 30 minutes in the oven.

They are one of the simplest yet incredibly cozy and tasty autumn or winter brunch recipes. Their natural sweetness and butter-like texture will wow everyone around your table.

8. Vegan pancakes

vegan pancakes with maple syrup

Soft, tall, fluffy, and easy to make, these vegan pancakes are the best pancakes you’ll ever have.

After many rounds of testing, we are happy to share our tips for making the best homemade vegan pancakes.

9. Easy vegan apple cake

baked vegan apple cake

You won’t believe how soft, moist, and easy this cake is. We love it so much that we even made a whole-wheat one and one filled with our mouthwatering vegan custard.

If you want a muffin version, make these 30-minute apple muffins instead.

10. Cinnamon rolls

Cinnamon rolls just baked

Our vegan cinnamon rolls are easy to make. They are. They are lightly toasted on the outside, soft and moist on the inside, and with a tad of caramelized sugar underneath.

Serve these rolls as a warm and comforting breakfastbrunch, or with a steaming cup of coffee for a cozy afternoon break.

11. Zucchini muffins

open zucchini muffin crumb

Light, airy, and with chocolate chips, these zucchini muffins will lighten up your morning (or dessert).

You can even use the dough for vegan zucchini bread if you want a sliceable treat.

12. Chocolate glazed donuts

Chocolate donuts with glaze and a bite

These chocolate donuts are rich, elegant, and perfectly chocolatey.

They whip up in 5 minutes and bake in 20, so you’ll have a quick and luxurious breakfast and brunch idea ready in no time.

13. Blueberry muffins

opened blueberry muffins

These vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries.

They are easy to make with only eight simple ingredients, and you can whip them up in 5 minutes.

14. Sweet potato muffins

sweet potato muffins cut in half

Sweet potato muffins are delicate, moist, pleasantly sweet, and earthy from the sweet potatoes.

Eat them for breakfastbrunch, or as a sweet treat after a meal.

15. Vegan donuts

vegan donuts with sugar

Vegan donuts are easy to make with simple ingredients and are as delicious as regular donuts.

Depending on your brunch guests, you can roll the donuts in sugar or cinnamon sugar or glaze them with frosting or melted chocolate.

16. Apple muffins

cut open apple muffin with apple chunks and grated apples

You’ll love these vegan apple muffins because they are packed with apple flavor, and you can make them with simple everyday ingredients and no effort.

Our recipe is packed with apple pieces and is excellent for a quick breakfastbrunch, or a healthy snack.

Savory vegan brunch recipes

17. Vegan frittata

vegan frittata with zucchini

Would you believe me if I told you that this eggless vegan frittata, made in 15 minutes with chickpea flour, is just as good as a traditional frittata?

This vegan frittata is crisp on the outsidesoft, and moist on the inside, and for some reason, it feels like eating a regular egg frittata.

18. Chickpea Muffins

Frittata muffins with veggies

They are very similar to vegan mini quiches and made with chickpea flour, so you can customize them with any vegetable of your choice.

It is a colorful and tasty addition to a vegan brunch buffet with plenty of vegetables.

19. Vegan egg salad

vegan egg salad on cucumber slices

Try this vegan egg salad if you want a great, quick, fulfilling vegan brunch or snack idea. 

Made with tofu, vegan mayo, and herbs, it’s great on a sandwich or on top of cucumber slices.

20. Tomato confit

confit tomatoes soft and juicy

Tomatoes made this way can elevate any meal: as a juicy side dish, a starter served with toasted bread, or as a topping on a serving of tofu scramble.

Serve them for brunch with a variety of breads, such as focacciapiadinanaanflatbread pizza, or chickpea farinata,

21. Avocado spread

avocado dip served with warm pita bread

Spread avocado spread for brunch on fresh bread or crunchy crostini, use it for avocado toast and wraps, and add it to sandwiches, tacos, or roasted eggplant boats.

You can also serve it in a bowl as a dip to enjoy with warm pita bread, tortilla chips, and veggie sticks.

22. Hummus

hummus recipe without tahini

This hummus recipe is nutritious and packed with healthy fats, fiber, and plantbased protein.

You can eat it for breakfast, brunch, lunch, and dinner. Spread it on a sandwich or wrap, dip it with falafel, or put it in a Mediterranean bowl.

23. Vegan tuna

tomatoes and lettuce leaves filled with vegan tuna

Vegan tuna is a quick and easy recipe made with mashed chickpeas and vegan mayonnaise.

It’s the perfect replacement for tuna in a sandwich or served on cucumber or cherry tomatoes as a savory brunch dish.

24. Tofu scramble

Tofu scramble with bread and avocado

Tofu scramble is an excellent proteinrich vegetarian (and vegan) breakfast and brunch recipe.

Its texture is soft and creamy, just like delicious scrambled eggs – and it’s ready in 10 minutes.

25. Tomato bruschetta

Bruschetta bread and tomato on a cutting board

Tomato bruschetta is crunchy, juicy, garlicky, and perfect as an appetizer for dinner or brunch.

The recipe is simple; you can make it in 10 minutes with a few ingredients.

26. Greek chickpea salad

Greek chickpea salad with pita bread and crumbled feta

This Greek chickpea salad is perfect for a quick lunch, a healthy side dishpotlucksor a light dinner with warm pita bread.

It’s a Mediterranean-inspired recipe we adapted from Horiatiki (authentic Greek salad), chickpea salad, and Greek cucumber salad with mustard-oregano dressing.

27. Breaded eggplant

breaded eggplants with marinara sauce

This breaded eggplant recipe is an excellent addition to a Sunday brunch with friends and family.

Tender insidecrisp outside, and served with marinara sauce, our crispy eggplant slices are a simple yet delicious recipe you can enjoy or use to make other dishes.

28. Roasted asparagus

roasted asparagus with lemon and fresh parsley

This quick and easy roasted asparagus recipe is made with a few simple ingredients in about 10 minutes.

Whether you want to enjoy this for brunch, lunch, or dinner, oven-baked asparagus is a great healthy side dish to any meal.

29. Crispy kale chips

Kale chips with grated lemon

These crispy and tasty kale chips are great as an appetizer, brunch idea, and healthy snack idea. 

They make a colorfullight, and fun addition to a wholesome dinner or a Sunday morning with friends.

30. Tomato salad

tomato salad

Juicy, colorful, and a healthy addition to a brunch table.

This tomato salad is inspired by Italian traditions, with a creamy lemon vinaigrette and fresh basil leaves.

How to replace eggs in a vegan brunch

Here are some of our favorite ingredients that help replace eggs in a vegan brunch:

  • Chickpea flour, or garbanzo bean flour, is a gluten-free flour made from ground chickpeas. It is a great egg replacement.
    We use chickpea flour in our potato frittata, muffins, and savory crepes.
  • Kala Namak: (Black Salt) is the secret ingredient to many of our “eggy” recipes, such as tofu scramble and vegan egg salad.
    It’s optional, but we strongly recommend it if you are trying to substitute eggs and like an eggy taste.
  • Cornstarch: cornstarch can be used as a thickening agent instead of eggs in cakes and some sweet preparations.
    Often combined with a tiny bit of turmeric for color and plant milk – such as soy, almond, or coconut – to replace dairy milk. It is a good egg substitute in our vegan custard and French toast.
crepes with turmeric powder and banana

For many more easy vegan breakfast dishes make sure to check out our Breakfast Recipes Page!

Vegan brunch recipes with French toast, pancakes and muffins

30 Vegan Brunch Recipes: vegan pancakes

By: Nico Pallotta
5 from 6 votes
Soft, fluffy, and easy to make, these vegan pancakes are excellent for a cozy and delicious weekend brunch, served with seasonal fresh fruitdairy-free butter, and maple syrup.
We only use the simplest pantry staples, so you can make them any time you want without running to the store.
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting time: 10 minutes
Total Time: 35 minutes
Servings: 6 pancakes
Course: Breakfast, Snack
Cuisine: American

Equipment

  • Non-stick pan, bowl, whisk, and spatula to flip

Ingredients

Pancake Batter

  • 1 cup all-purpose flour add 1 to 2 more tablespoons to make extra tall pancakes
  • 2 tablespoons sugar
  • 2 teaspoons baking powder add 1 more teaspoon to make extra fluffy and tall pancakes
  • ¼ teaspoon salt
  • ½ cup dairy-free milk any, we use almond milk
  • ½ cup water
  • 1 teaspoon vanilla extract or cinnamon (aromas are optional)

Toppings

  • vegan butter
  • maple syrup
  • fresh fruit berries, bananas, apples

Instructions 

  • In a bowl, mix together the flour, sugar, salt, and baking powder.
    dry ingredients in a bowl
  • Add the milk, water, and vanilla.
    Whisk gently until batter is just combined, without over-mixing.
    wet ingredients in a bowl
  • Let the batter rest for 10 minutes. In the meantime warm up a non-stick pan.
    Lightly oil the pan, then cook the pancakes on low heat for about 1.5 minutes on one side.
    pancake batter on a pan
  • Turn them gently and cook for another 1 minute on the other side.
    Tip: we like to scoop the batter into the pan with a 1/4 cup measuring cup (that is about 45 to 55 grams of batter per pancake).
    flipped vegan pancakes on a pan
  • Tip: when cooking pancakes, the pan should be hot but the heat low.
    Tip: cooking time will vary depending on your stove and pan. You'll get the hang of it after the first couple of pancakes. Generally, you want the pancake to be golden brown before turning it.
    Tip: Depending on flour type, altitude, and temperature your batter can turn out a little thicker or thinner than ours. If your batter is too thin your pancakes will turn out a little flatter. If you want taller pancakes, add 1 to 2 tablespoons of flour in the batter, give it a quick mix, and try again. But don't make the batter too thick or your pancakes will be bready.
    light and fluffy vegan pancakes
  • Remove from the pan and serve with vegan butter, maple syrup, and fresh fruit.
    vegan pancakes with maple syrup

Notes

Nutrition information is an estimate for 1 vegan pancake out of 6, without topping.
SUBSTITUTIONS
Flour: sub whole-wheat flour, spelt flour, and bread flour for all-purpose flour.
Sugar: you can use white, brown, palm, and coconut sugar.
Milk: you can use any plant milk including almonds, soy, oat, rice, and cashew milk. You can also use dairy milk if you are looking to make egg-free pancakes.
Aromas: sub cinnamon, lemon zest, orange zest for vanilla.
STORAGE
Refrigerator: allow your pancakes to cool at room temperature. Then store them in the fridge, in a plastic bag, or an airtight container for up to 5 days.
Freezer: transfer cold vegan pancakes into a freezer-friendly bag and freeze them for up to 3 months. The pancakes will stick to each other in the freezer. We recommend putting a piece of parchment paper between each pancake so it’ll be easier to thaw the ones you need.
Thaw: defrost and reheat them in the microwave for 1 to 2 minutes.
VARIATIONS
See “variations” chapter above for oatmeal pancakes, banana pancakes, blueberry pancakes, whole-wheat pancakes with apples.
blueberry pancakes
 

Nutrition

Calories: 118kcal, Carbohydrates: 24g, Protein: 3g, Fat: 1g, Saturated Fat: 0g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 190mg, Dietary Fiber: 1g, Sugar: 5g, Vitamin A: 77IU, Vitamin B6: 0.1mg, Vitamin C: 1mg, Vitamin E: 1mg, Vitamin K: 0.1µg, Calcium: 90mg, Folate: 52µg, Iron: 1mg, Manganese: 0.2mg, Magnesium: 6mg, Zinc: 0.2mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 6 votes (6 ratings without comment)

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