Pancakes are one of America’s favorite breakfast staples—so beloved, in fact, they even have their own holiday (mark your calendar for September 26). Traditionally made with eggs, flour, milk, and butter, these fluffy morning classics can be just as mouthwatering when made with plant-based ingredients. No flavor (or nostalgia) sacrificed.
Still skeptical? One bite at Vegan House of Pancakes—located just outside of Atlanta in East Point, GA—will change your mind. There, Chef Nikki, along with her partner Grey and culinary partner Chef Chelsey, is flipping thick, golden stacks topped with everything from decadent peaches and cream to blueberry compote. And the sides, think savory cheesy potato casserole and tofu scramble, shouldn’t be overlooked either.
Vegan House of Pancakes
“I first went vegan for the animals, but the lifestyle quickly became about health and overall well‑being,” founder Chef Nikki tells VegNews. “But I missed those comfort foods I grew up with, especially pancakes.” Determined to recreate that familiar comfort without compromising her values, she developed Nikki’s Fat Ass Cakes, a mix for big, fluffy, crave-worthy vegan pancakes.
But Nikki didn’t stop there. She wanted to bring her pancakes to the masses. In 2024, she launched a GoFundMe, and with support from Grey—and a generous boost from none other than Tabitha Brown—Vegan House of Pancakes (VHOP) was born. Keep reading to find out how Chef Nikki flipped a simple idea into a joyful, community-driven space, one pancake at a time.
VegNews: How did your transition to a vegan lifestyle inspire the creation of your pancake mix?
Chef Nikki: I refused to give up that nostalgic pancake experience just because I changed my diet. So I started working on a mix that was delicious, cruelty‑free, and inclusive for people with allergies. Nikki’s Fat Ass Cakes was born from that love and necessity, and it became a symbol of making vegan comfort food accessible for everyone.
“Grey, my partner, was the first person to really tell me, ‘This is special. This can be bigger than just a bag of mix.’”
VN: At what point did you realize Nikki’s Fat Ass Cakes had the potential to evolve beyond a product into something bigger, like a restaurant?
CN: Honestly, it was seeing people’s faces when they tried the pancakes for the first time. The way their eyes lit up. Grey came up with the name and the logo, and he encouraged me every step of the way. Together, we started dreaming beyond farmers’ markets and into a space where people could come, stay, and experience a whole vegan breakfast. That was the moment it felt like more than a product. It felt like a calling.
Vegan House of Pancakes
VN: What were some of the biggest challenges you faced turning a vegan pancake mix into a full‑scale restaurant concept?
CN: The biggest challenge was making sure the heart and quality of the mix came through in every plate, every service, every interaction. We went from making small batches for friends and markets to designing a menu and experience for a full‑scale kitchen. Finding the right equipment, making sure every staff member understood the why behind the brand, and creating a space that felt like home were all big learning curves. But having Chef Chelsey by my side was a huge blessing. She brought experience, precision, and passion that made the transition to a full‑scale operation possible.
“Whatever the future holds, I want to make sure every location feels as special and rooted as the original.”
VN: VHOP has such a distinct identity. Do you see it growing into multiple locations, or is the goal to keep it a one-of-a-kind spot?
CN: Right now, my focus is on making this space the best it can be. A place where people feel welcome, seen, and satisfied. But I’d be lying if I said I didn’t have big dreams! Ultimately, I’d love to expand and share VHOP with other communities that are looking for delicious, approachable vegan comfort food.
Chef Nikki
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VN: Since launching VHOP, what has surprised you most, whether from your guests or your own journey as a founder?
CN: What’s surprised me the most is how deeply this space has resonated with people. It’s not just about pancakes. It’s about belonging, nostalgia, and building connections. We’ve had families come in and tell us this is where their vegan child can finally order ‘anything they want’ from a menu, and that means the world. And as an entrepreneur, I’ve been surprised by how much this journey has shaped me personally. It’s taught me resilience, trust, and the beauty of leaning on Grey and Chelsey and our whole team. It’s a reminder every day that a dream, when shared with the right people, can grow into a space that feels like home for a whole community.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
