Vegan Buttermilk Pancakes

Sometimes, there’s nothing better to soothe a tattered soul than pancakes. It’s kitchen therapy at its finest! You can enjoy them for breakfast, but why stop there? They also make a fantastic after-dinner sweet treat. Even the “light” variety of pancakes can be quite filling, so why not skip dinner altogether and dive straight into pancakes for your evening meal? Breakfast for dinner, that’s what I say!

It’s not as if I’m the first person to invent pancakes for dinner. But still, the idea of it sounds so thrilling. Don’t you think?

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

• Almond Milk with Lemon Juice or Apple Cider Vinegar: Creating vegan buttermilk is simple—just combine almond milk with a bit of lemon juice or apple cider vinegar. This mixture adds a tangy flavor and helps the pancakes rise, making them light and fluffy.
• All-Purpose Flour: This forms the base of your pancake batter, providing structure and a tender crumb.
• Granulated Sugar: Adds a touch of sweetness to the batter, enhancing the overall flavor of the pancakes.
• Ground Flaxseed: Acts as an egg replacer, adding fiber and helping to bind the batter together.
• Salt: Enhances the flavors and balances the sweetness in the pancakes.
• Baking Powder and Baking Soda: These leavening agents work together to give the pancakes their rise and fluffiness.
• Vanilla Extract: Adds a warm, sweet aroma and flavor that complements the other ingredients.
• Melted Vegan Butter: Provides richness and moisture, making the pancakes tender and flavorful.
• Coconut Oil (for cooking): Used for cooking the pancakes, giving them a slight crispiness on the outside while keeping the inside soft and fluffy.

How to Make Vegan Buttermilk Pancakes

As you can see above, there are vegan pancake mixes you can buy, but nothing beats homemade pancakes! This recipe for vegan pancakes is not only delicious, but it’s also easy, too.

Note: There are two ways to prepare your pancakes, based on your preferences. If you like thick, fluffy pancakes, just follow the recipe as is. However, if you want thinner, spongier pancakes, then add ¼ water to the batter.

1. Make the Vegan Buttermilk: Combine almond milk with lemon juice or apple cider vinegar. Stir and set aside to let it curdle.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, ground flaxseed, salt, baking powder, and baking soda.
3. Combine Wet and Dry Ingredients: Create a well in the center of the dry ingredients. Pour in the buttermilk mixture, vanilla extract, and melted vegan butter. Stir until just combined—some lumps are okay.
   
4. Cook the Pancakes: Heat a skillet or griddle to medium-high. Add a bit of coconut oil and spread it around the pan. Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
   
5. Serve and Enjoy: Keep the cooked pancakes warm in a low oven while you finish the rest. Serve with vegan butter, maple syrup, and your favorite toppings.

Best Pancake Toppings

Serving your vegan buttermilk pancakes is half the fun! Here are some delicious topping ideas to make your pancake breakfast or brunch extra special:

• Maple Syrup: The classic choice that never disappoints. You can also try Vegan Honey or this Maple Syrup Substitute.
• Fresh Berries: Strawberries, blueberries, raspberries, or blackberries add a burst of freshness.
• Sliced Bananas: Sweet and creamy, bananas pair perfectly with pancakes.
• Nut Butters: Try almond butter, peanut butter, or cashew butter for a protein boost.
• Coconut Whipped Cream: Light and fluffy, it’s a delightful dairy-free alternative to traditional whipped cream.
• Chocolate Chips: Sprinkle some dairy-free chocolate chips or some Vegan Chocolate Syrup for a sweet treat.
• Fruit Sauce: Warm blueberry sauce or cherry compote makes for a delicious, syrupy topping.
• Cinnamon Sugar: A sprinkle of cinnamon sugar adds a sweet and spicy kick.

Mix and match these toppings to create your perfect pancake experience!

Make Vegan Pancakes Fluffy

Want to make your healthy vegan pancakes fluffy? I love these tips for perfect pancakes. Here are my tried-and-true tips to achieve perfectly fluffy pancakes every time:

1. Don’t Overmix the Batter: Overmixing develops gluten, which can result in tougher pancakes. Stir until just combined; some lumps are perfectly fine.
2. Balance the Fat: Too much fat can suppress bubble formation in the batter, leading to less rise. Too little, and the pancakes will be dry. Find the right balance for optimal fluffiness.
3. Use Leavening Agents: Baking powder and baking soda are essential for creating rise. A bit of baking soda also helps with browning. Remember to include an acid, like lemon juice or apple cider vinegar, to activate the baking soda.
4. Keep the Batter Thick: A thicker batter results in puffier pancakes. Thinner batter will make the pancakes spongier and thinner. Adjust the consistency based on your preference, but for fluffy pancakes, keep it thick.
5. Cook Properly: Ensure your skillet or griddle is properly preheated. Cook the pancakes until bubbles form on the surface before flipping them. This ensures they are cooked evenly and rise well.
6. Serve with Care: Top your vegan pancakes with your favorite toppings, like blueberry sauce, to enhance their deliciousness.

By following these tips, you’ll be on your way to making the fluffiest vegan pancakes that everyone will love!

Frequently-Asked Questions

Love Healthy Breakfast Recipes?

If you love these vegan buttermilk pancakes, you’ll definitely want to check out some of my other favorite vegan breakfast recipes:

• Vegan Breakfast Cookies: Everyone loves these tasty cookies made with oats, dried fruit, and more!
• Healthy Blueberry Crumble Bars: A deliciously sweet twist for your breakfast.
• Peanut Butter Overnight Oats: A fun, easy breakfast that you can prepare the night before.
• Vegan Banana Muffins: Simply amazing and perfect for any morning.

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More Pancake Recipes

Here are even more vegan pancake recipes to get your day started right:

Vegan Bisquick Pancakes

15 mins total

Vegan Protein Pancakes

25 mins total

Vegan Oatmeal Pancakes

25 mins total

Whole Wheat Pancakes

20 mins total

Vegan Buttermilk Pancakes

Make these fluffy Vegan Buttermilk Pancakes for your next breakfast or brunch. You'll love them piled high with lots of vegan butter and maple syrup on top.

5 from 6 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 pancakes

Calories: 182kcal

Author: Marly McMillen

Ingredients

CupsMetric

Buttermilk

• ▢ 2 cups almond milk
• ▢ 1 tablespoon lemon juice (or apple cider vinegar)

Pancake Batter

• ▢ 2 cups all-purpose flour
• ▢ 2 tablespoons granulated sugar
• ▢ 1 tablespoon ground flaxseed
• ▢ ½ teaspoon salt
• ▢ 4 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoons vegan butter melted
• ▢ 2 teaspoons coconut oil (for cooking)

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Instructions

For the Vegan Buttermilk:

1. Combine plant-based milk with lemon juice, stir to combine, and set aside.

For the Pancake Batter:

1. In a medium-size bowl, combine the dry ingredients and give them a stir.
2. Create a well in the middle of the dry ingredients. Pour in the buttermilk, vanilla, and melted vegan butter and stir until just combined. A few lumps are fine. Set the batter aside for 5 to 10 minutes.
3. Turn up the heat on your griddle to 350°F or place a skillet on the stove and raise the heat to medium-high. Add a teaspoon of vegetable oil to the skillet and spread it around the pan.
4. When the skillet is hot enough, pour ¼ cup of pancake batter in a circle. Use the bottom of the measuring cup to even out your circular pancakes. Let the pancakes cook until bubbles form on the top-side batter. That is a sign that your pancakes are ready to be flipped. Turn them over carefully and cook the other side for another minute or two until they’re done.
5. Place finished pancakes on a baking sheet and keep that in a slightly warmed oven while you finish the rest of the pancakes.
6. Top with vegan butter, maplle syrup, and/or Blueberry Sauce.

(The products above contain sponsored links to products we use and recommend)

Notes

This recipe creates a thick batter, resulting in thicker, fluffier pancakes! If you want thinner, spongier pancakes, add ¼ cup water to the batter. 

For fat-free pancakes, substitute applesauce for the melted vegan butter and use a non-stick skillet for cooking the pancakes without oil.

Calories: 182kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Sodium: 332mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

Enjoy!

About the Author

Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›