Vegan Tiramisu Pancakes

Vegan Tiramisu Pancakes

For our last veganuary recipe, we’re gifting you with deliciously decadent Vegan Tiramisu Pancakes. Really, it’s a gift. They are THAT good. Sweetened with pure maple syrup & flavored with Kahlua, these are seriously dessert for breakfast. Best enjoyed with a mimosa in bed. 😉

Quantity: This recipe makes ~9 medium pancakes & can easily be doubled to make more!


  • 128g / 1 c all-purpose flour
  • 2 TL / 2 tsp baking powder
  • 1 EL / 1 tbsp instant espresso powder
  • 178ml / ¾ c non-dairy milk, I used soy milk
  • 60ml / ¼ c pure maple syrup + more to serve
  • 1 EL / 1 tbsp white vinegar
  • 1 EL / 1 tbsp Kahlua (rum can also be substituted)
  • 32g / ¼ c (dairy-free) chocolate chips + more for serving
  • Non-dairy butter to oil the pan


  1. In a large bowl, whisk together the flour, baking powder, espresso powder & set aside
  2. Separately, whisk together the wet ingredients
  3. Once wet is combined, add the wet mix to the dry mix & whisk until just combined. There should be lumps!
  4. Gently fold in the chocolate chips
  5. Oil a non-stick pan over medium-high heat
    1. Pro tip: let the pan get properly hot before starting & don’t worry about the first pancake. It’s always a lost cause, see it more as a snack while you make the rest 😊
  6. Pour ~60ml / ¼ c of pancake batter into the pan. Watch it closely, when there are bubbles in the surface, it means it is time to flip your pancake over.
    1. Pro tip: let cook for about 1 minute on each side so it is cooked through but do not push down on your pancakes with a spatula. This will prevent them from becoming fluffy!
  7. Repeat with remaining batter, serve with maple syrup, chocolate chips & powdered sugar. Enjoy!

Post a pic and tag us @nickxfritz_munich with your version! Happy Baking!

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