How to make a luxurious brunch spread on a budget (plus the vegan pancake recipe that broke the internet) – VegOut
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The art of Sunday abundance without the Sunday stress.
Maya Flores / Sep 6, 2025
The art of Sunday abundance without the Sunday stress.
I used to be the person who ate cereal at 2 PM on Sundays. Brunch was something that happened to other people—people who owned matching plates and remembered to buy flowers. Then my roommate Sarah started making these pancakes every weekend, and suddenly our apartment became the default Sunday gathering spot for every hungover friend within a five-block radius.
Sarah moved out six months ago, taking her pancake skills with her. The first Sunday without her, three people still showed up at 11 AM. “Where’s brunch?” they asked, like I was a restaurant that had failed to open.
Now I host a weekly brunch club that’s somehow become the most consistent thing in my life. I’ve learned that luxurious brunch has nothing to do with poached eggs or hollandaise. It’s about creating a spread that makes people want to linger—and knowing the one recipe that makes them come back.
Here’s what I figured out when I was suddenly responsible for Sunday brunch: it’s not about cooking elaborate dishes. It’s about creating layers of possibility. Small bowls of things that become a feast when combined. A table that invites lingering without requiring you to wake up at 7 AM to prep.
The framework is simple. Think of it as brunch architecture:
Each category can be as simple or elaborate as your morning allows. Bread can mean toast or fresh croissants. Creamy might be store-bought hummus or homemade cashew cream. The point is the combination, not the complexity.
Serves 6-8 people generously | Prep time: 20 minutes (mostly arranging)
The Foundation: Good bread, warmed
The Creamy Elements:
The Fresh Components:
The Extras That Make It Special:
The Drinks:
Make-ahead tip: Everything except avocado can be prepped the night before. Set out bowls, cover with plastic wrap, and just warm the bread in the morning.
These are Sarah’s pancakes, the ones that started this whole situation. She got the recipe from some viral TikTok, tweaked it, and created something that made our grumpy building manager smile. They’re vegan but nobody cares because they’re better than regular pancakes. I’ve made them every Sunday for six months and they’ve never failed.
The Internet-Breaking Vegan Pancakes Makes 12 medium pancakes (using ¼ cup batter each)
First, the chemistry: Mix oat milk and vinegar in a bowl. Let it sit for 5 minutes. It’ll curdle. That’s the point. You just made vegan buttermilk.
Mix flour, sugar, baking powder, and salt in another bowl. Add the curdled milk mixture, coconut oil, and vanilla to the dry ingredients. Stir until just combined. Lumps are fine. Overmixing makes tough pancakes.
Here’s the crucial part: Let the batter rest for 10 minutes. Don’t skip this. The flour hydrates, the baking powder activates, everything gets fluffy. This is when I make coffee and pretend I have my life together.
Heat a griddle or cast iron pan over medium heat. Lightly grease with oil or butter. You know it’s ready when water droplets dance on the surface. Pour ¼ cup batter per pancake. When bubbles form and pop on the surface (about 2-3 minutes), flip. Another 2 minutes on the other side.
Keep them warm in a 200°F oven while you make the rest. Or better: make people eat them as they come off the griddle. Hot pancakes are happy pancakes.
Important: The batter doesn’t keep overnight—the baking powder activates immediately. But cooked pancakes freeze perfectly with parchment between each one.
They’re unexpectedly perfect. The vinegar creates tang without dairy. The oat milk adds natural sweetness. The coconut oil makes them crispy at the edges. They’re somehow both fluffy and substantial, which shouldn’t be possible but is.
But really, they went viral because they work. Every time. With any plant milk (though oat is best). With gluten-free flour. With whole wheat. They’re impossible to mess up, which is exactly what you need when people start treating your apartment like a Sunday institution.
My friend’s ex-boyfriend, who once said veganism was “a conspiracy against flavor,” asks about these pancakes every time I see him. That’s how good they are.
Don’t plate things. Put everything in the middle of the table and let people build their own adventure. Stack the pancakes on one big plate. Arrange everything else in bowls of different sizes. It looks abundant even if each individual component is simple.
Give people small plates and let them graze. They’ll put hummus on pancakes (trust me, it works). They’ll make weird combinations. They’ll eat twice as much as they would if you’d plated their food. This is the goal.
Luxurious brunch isn’t about luxury ingredients. It’s about abundance, even fake abundance. Five small bowls of simple things look more impressive than one complicated frittata. Room temperature food is more relaxing than timing everything to be hot. Letting people serve themselves means you actually get to eat too.
The pancakes are the anchor. They’re the reason people show up, the constant that makes everything else feel intentional. They transformed me from someone who hated mornings into someone who hosts a weekly brunch club—though let’s be clear, I still don’t love mornings. I just love these pancakes more than I hate waking up.
But mostly, luxurious brunch is about creating permission for everyone to linger. To take seconds. To try weird combinations. To stay longer than they planned. To turn Sunday into something worth waking up for.
In a world where we schedule coffee dates three weeks out and eat most meals staring at screens, there’s something radical about a standing invitation to show up and eat pancakes with whoever else wanders in. It’s the closest thing to community I’ve found in city living—built on a foundation of Sarah’s pancakes and sustained by the simple act of putting food in the middle of a table.
Sarah joined us last Sunday. She brought her new boyfriend and a bottle of champagne. “The pancakes look perfect,” she said, like a proud parent. “You’ve gotten better at them than me.”
She’s right. Six months of Sunday practice will do that. But I still credit her in the group text every week: “Sarah’s pancakes at 11.”
Some recipes are too good to claim as your own.
Recipe note: The pancakes freeze perfectly. Make double, freeze them with parchment between each one, and become the person who has homemade pancakes on a Tuesday. This is how you win at life.
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Maya Flores is a culinary writer and chef shaped by her family’s multigenerational taquería heritage. She crafts stories that capture the sensory experiences of cooking, exploring food through the lens of tradition and community. When she’s not cooking or writing, Maya loves pottery, hosting dinner gatherings, and exploring local food markets.
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