Vegan Buttermilk Pancakes

A stack of vegan pancakes with a pat of butter on top with maple syrup.

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.

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 30

Servings pancakes

Calories 182kcal

Author Marly McMillen

Ingredients

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)

Cups - Metric

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Instructions

For the Vegan Buttermilk:

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

For the Pancake Batter:

In a medium-size bowl, combine the dry ingredients and give them a stir.
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.
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.
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.
Place finished pancakes on a baking sheet and keep that in a slightly warmed oven while you finish the rest of the pancakes.
Top with vegan butter, maplle syrup, and/or Blueberry Sauce.

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.

Nutrition