Bourbon Hazelnut Pancakes With Cardamom Brown Butter

Bourbon Hazelnut Pancakes With Cardamom Brown Butter

Vegan bourbon hazelnut pancakes? This is exactly what breakfast at The Cinnamon Snail is about. Why would you serve yourself boring plain pancakes? Don’t you love life? Why aren’t you making your kitchen smell like hazelnuts, freshly roasted with bourbon and spices? Why? Slow your roll—I am sure you are a nice person. So you deserve yummy breakfasts, and the people around you deserve them as well. What about your dad—he thinks your vegan diet is weird, right? Why don’t you feed him the best damn pancakes he ever ate in his life? Make everyone you know who doesn’t get your veganism some seriously bomb, absurdly good vegan pancakes.

They will connect the dots later, somewhere at the bottom of their first stack, as to why you went vegan in the first place…But whatever ingredients you’re adding, this is a lovely all-around versatile vegan pancake recipe that you can trust for yielding stacks of tasty fluffies. If you feel creative, use this as a base recipe to add all kinds of absolutely fun things, too.

vegan pancakes recipe

Quick Tip: You’ll want to make the cardamom butter in advance, so it can set up nicely in the refrigerator. Plan to make it the day before (or at least a few hours before) you make the pancakes, so you’ll have a nice, pretty butter pat to top your steaming hot pancakes, along with a generous drizzling of Ginger Stout Syrup (page 253 in Street Vegan).

How to Serve Up Your Vegan Bourbon Hazelnut Pancakes

While these pancakes are plenty delicious by themselves, sometimes it’s nice to throw in a couple extra sides for a bangin’ brunch! Here are a few irresistible ideas to make your mouth water:

Simple Substitutions

While we think this recipe is just perfect as it is, here are some ideas for switching out or adding ingredients to make your pancakes pop! Whether you’d like to add some things in or take some things out, there are countless ways to make your pancakes simply delicious.

  • No Nuts – Not into nuts but still want some crunch? Consider toasted coconut or even banana chips instead!
  • Chocolate Lover’s Lane – Indeed, adding some chocolate to your batter is one way to bring these vegan bourbon hazelnut pancakes from delicious to outrageous. If you’d rather slather on some spread, this Vegan Nutella recipe is a must and you can even use your leftover hazelnuts to make it!
  • Full of Fruit – Prefer your fruit inside your pancakes? Grab some fresh blueberries, sliced strawberries, bananas, or even peaches to make these pancakes even sweeter!

Storing Your Pancakes

These pancakes are definitely best enjoyed fresh but if you end up with leftovers, we’ve got you covered. Stick your pancakes in the fridge for two to three days in an airtight container or bag—make sure there’s no extra moisture otherwise the pancakes will get soggy and spoil even quicker. You can freeze them for up to two months by placing the pancakes into a freezer-safe bag with waxed paper between them to prevent sticking. Just be sure they’ve completely cooled down before refrigerating or freezing!

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Bourbon Hazelnut Pancakes With Cardamom Brown Butter

  • Author: Adam Sobel
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 1 hour 26 minutes
  • Yield: 8 1x
  • Category: Breakfast, Brunch
  • Method: Oven, Stovetop, Blender
  • Cuisine: American
  • Diet: Vegan

Description

Take your pancakes from plain to popping with this delicious vegan pancake recipe from Adam Sobel’s Street Vegan cookbook. Treat a loved one or just yourself and enjoy!


Ingredients

Scale

FOR THE BROWN CARDAMON BUTTER:

  • ¼ cup of unsweetened soy milk
  • ½ teaspoon of rice vinegar
  • 4 teaspoons of pure maple syrup
  • ¼ teaspoon of sea salt
  • ¼ teaspoon of ground cardamom
  • ¼ teaspoon of ground cloves
  • ½ cup of refined coconut oil (melted to 75° to 100°F, if not already in liquid form)
  • 2 tablespoons of extra-virgin olive oil
  • ¼ teaspoon of xanthan gum

FOR THE BOURBON-CANDIED HAZELNUTS

  • 2 cups of hazelnuts
  • ½ cup of evaporated cane juice
  • ¼ cup of bourbon
  • ½ teaspoon of sea salt
  • 1 teaspoon of ground cinnamon
  • 2 tablespoons of canola oil

FOR THE PANCAKES:

  • 1½ cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • ½ teaspoon of sea salt
  • ¼ cup of pure maple syrup
  • 1²⁄³ cups of unsweetened soy milk
  • 3 tablespoons of canola oil, plus more for frying the pancakes
  • 1 teaspoon of pure vanilla extract

OPTIONAL FOR GARNISH:

  • Ground cinnamon and/or vegan powdered sugar

Instructions

  1. Make the cardamom butter: Place the soy milk, rice vinegar, maple syrup, salt, cardamom, and cloves in a high-speed blender and mix on high speed for 10 seconds. Let sit for a minute or so—the mixture will have a curdled, thick consistency like buttermilk. Add the melted coconut oil, olive oil, and xanthan gum. Blend on high speed for 60 seconds to thoroughly emulsify. Pour into an airtight container, and chill in the freezer for an hour. Transfer the tub to the refrigerator, and use as needed. (You will have about 1 cup butter.)
  2. Make the candied hazelnuts: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Pulse the hazelnuts a few times in a food processor to break them into smaller pieces. Mix the ground nuts and all the remaining ingredients together in a medium bowl and distribute evenly on the prepared baking sheet. Bake for 12 minutes, flipping the nuts halfway through to ensure even baking. Allow the nuts to cool, and break up any large clusters; store in an airtight container at room temperature. (The nuts will keep for up to a month.)
  3. Make the pancakes: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center, and add the maple syrup, soy milk, oil, and vanilla extract. Whisk together to form a smooth batter.
  4. Heat a skillet or griddle over medium heat. Lightly oil the pan and ladle the pancake batter evenly onto the hot surface, forming pancakes in any size you like. Sprinkle 1 to 2 tablespoons of the bourbon hazelnuts onto each circle of batter and let cook for about 2 minutes. Carefully flip the pancakes when bubbles appear in the center and the edges start to brown lightly and lift away from the pan. Flip and allow to cook on the second side for an additional 2 minutes.
  5. Place 3 or 4 pancakes on each plate. Top with a pat of the cardamom butter, a sprinkle of bourbon hazelnuts, and a dash of cinnamon and/or powdered sugar for garnish, if desired.

Keywords: dairy-free pancakes, egg-free pancakes, hazelnut pancakes, vegan brunch, vegan pancakes, bourbon pancakes

If you try these Vegan Bourbon Hazelnut Pancakes, let us know what you think by leaving a comment and rating below! Be sure to follow along on PinterestInstagram and Facebook for even more vegan recipe inspiration.

More Delicious Breakfast Dishes to Try:

Vegan Bourbon Hazelnut Pancakes reprinted from Street Vegan: Recipes and Dispatches from the Cinnamon Snail Food Truck. Copyright © 2015 by Adam Sobel. Photos by Kate Lewis. Property of Clarkson Potter, an imprint of Penguin Random House.

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6 Comments - Write a Comment

  1. Amanda · Edit

    Wow, this recipe just blows all other pancake recipes right out of the water!! YUM!

    Reply
  2. Andrea White · Edit

    YESS. These pancakes are everything!!!

    Reply
  3. Beatriz Buono-Core · Edit

    Wowza! These look like a perfect fancy brunch addition 🙂 Yum!

    Reply
  4. Janaye · Edit

    When I saw these pancakes, I immediately started to crave them! They look so good!

    Reply

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