These White Chocolate Pistachio Vegan Pancakes are bursting with gooey white chocolate and crunchy pistachios, then drizzled with oodles of maple syrup for the perfect vegan breakfast the whole family will love.

Breakfast for dinner? Hell ya! Especially my White Chocolate Pistachio Vegan Pancakes! I really wanted to make these with macadamia nuts (that will be next, I promise) but I didn’t have any on hand. Luckily, pistachios made this recipe grand as can be.

This vegan pancake recipe is oozing with goodness. I simply love how the white chocolate melts inside the pancake and is complimented by the crunchiness of the pistachios. A perfect win-win for a quick vegan breakfast. And wait until your kids try them! They’ll be begging for more, I assure you.

Substitutions for Vegan Pancakes

As you see in the image above, many of the ingredients for this vegan pancake recipe you’ll already have in your pantry. And if you don’t, the great thing about these pancakes is that you can substitute ingredients in so many different ways. For example:

Instead of grapeseed oil, you can use olive, coconut or avocado oil. Just remember if you use unrefined coconut oil, the vegan pancakes will have a coconut flavor. To avoid this, use refined coconut oil which is scentless and has no flavor.
All-purpose flour can be replaced with whole wheat. I haven’t tried others, but I’m sure anything gluten-free would work, as well.
For plant milk, I prefer oat, but you can use any kind your heart desires.
If you can’t find non-dairy white chocolate chips, try substituting with non-dairy regular chocolate chips.
If you don’t have pistachios, just go nuts and use what you have!

How to Make White Chocolate Pistachio Vegan Pancakes

If you thought making vegan pancakes without dairy was difficult, think again. Check out the simple steps below:

To a large bowl, add wet ingredients and give it a good whisking (I almost said whipping but wanted to keep it rated G)!
Sift remaining dry ingredients (except the nuts and white chocolate chips) and whisk until well combined. Remove bubbles by gently tapping the bottom of the bowl on a firm surface.
Add nuts and white chocolate chips and stir until evenly mixed.
Oil a non-stick pan or griddle with light coating of oil or cooking spray.
Let mixture sit while you heat the griddle over medium heat.
Using a ladle or 1/4 measuring cup, pour vegan pancake batter into pan.
Heat first side just until the batter starts to bubble, then flip and repeat. Recipe makes about 7 pancakes.
Remove from pan and serve, piping hot with a dab of vegan butter and your favorite syrup (I used maple). Top (or not) with a few white chocolate chip morsels and raw pistachios.

If you make this vegan pancake recipe, don’t forget to take a photo and tag it #veganvigilanteblog on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments about what you love about this recipe and/or what you did differently are always welcome.