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mother's day recipes nacho pancakes

Savory Vegan Nacho Pancakes

Allergen Notes: Nut-free, soy-free (check ingredient labels of vegan milk, cheese, and sour cream to avoid allergens) Wake up breakfast pancakes–it's time to try something new! Turn sweet pancakes into something savory and enjoy them for lunch or dinner. This recipe incorporates some of the ingredients you might find in a platter of nachos and is just as simple to make. A quick sauté of colorful veggies and a few humble toppings is all you need. Black beans add texture and protein. The recipe is scrumptious with the toppings mentioned here, but if you need a cheese fix, make the cheese sauce from our cookbook, Compassionate Cuisine, or try Trader Joe's vegan nacho cheese sauce. Perfect when you want breakfast for dinner!
Course Breakfast, Dinner, Lunch
Cuisine American
Servings 10 pancakes


  • For the Vegetables:
  • 1 tablespoon olive oil or water
  • 1/2 bell pepper chopped in 1/4-inch pieces
  • 3 scallions thinly sliced, reserve some for garnish
  • 1/2 teaspoon salt
  • 1/3 cup cooked or canned black beans rinsed
  • 2 large garlic cloves minced
  • For the Batter:
  • 1 1/2 cups unsweetened non-dairy milk
  • 1 tablespoon olive oil optional
  • 1 teaspoon mild vinegar
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon baking soda
  • 1/2 cup shredded vegan cheddar cheese optional
  • Toppings:
  • Salsa
  • Black olives
  • Chopped tomatoes
  • Guacamole or diced avocado
  • Vegan cheese sauce
  • Vegan sour cream or substitute plain, unsweetened yogurt
  • Chopped cilantro or basil


  • Heat oil-water in a large non-stick pan. You will use this pan to both sauté the vegetables and make the pancakes. Add the peppers, most of the scallions, and salt. Cook, stirring occasionally until the peppers start to soften, about 5 minutes. Add the black beans and garlic. Cook for a few minutes more then remove from heat and set aside while you make the batter.
  • In a measuring cup or small bowl, mix together the milk, oil, and vinegar. In a large bowl, stir together the flour, cornmeal, salt, baking powder, cumin, chili powder, and baking soda. Mix in the wet ingredients. Stir in the cooked vegetables and shredded cheese, if you’re using it.
  • Wipe out the pan and set it over medium heat. When hot, use a 1/4 cup measure to ladle batter into the pan. Let cook for about 4 minutes, until bubbles start to form on the top, then flip and cook on the other side for another several minutes. Transfer pancakes to a plate and cover with a clean dish towel to keep them warm. Repeat until all the batter is used. If you're doubling the recipe, set the oven to 250ºF and transfer cooked pancakes to a plate in the oven to keep warm while you cook.
  • To serve, layer pancakes with your favorite toppings. if you're using cheese sauce, layer that in between pancakes as well. Garnish with sour cream, remaining scallions, and fresh herbs.
Keyword vegan
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