Vegan Buttermilk Pancakes

These vegan buttermilk pancakes are thick and fluffy, crafted with only six simple ingredients that you likely already have in your pantry. Whether it’s your first time baking with vegan buttermilk or you’re a seasoned pro, this easy recipe promises to deliver pancakes that are both delicious and satisfying. Plus, there’s no need to dash to the store for obscure ingredients – everything you need is right at your fingertips.

Ingredients You’ll Need to Make Vegan Buttermilk Pancakes

Flour – all-purpose flour works well here. If you’re measuring in cups, make sure to use the “spoon and level” method: using a spoon, scoop the flour into the measuring cup, then use the back of a knife to level off the top of the measuring cup.

Sugar – use granulated (regular) sugar to sweeten these pancakes.

Baking powder and baking soda – act as leavening agents in this recipe. It’s important to measure them precisely, as it has a huge impact on how fluffy these pancakes turn out.

Vegan buttermilk – you can create your own vegan buttermilk by mixing plant-based milk with lemon juice or white vinegar. Let the mixture sit for about ten minutes until it curdles and transforms into buttermilk. I’ve tried making vegan buttermilk with almond, soy and coconut milk. It worked with almond and soy, but not coconut milk, which didn’t curdle at all. You can read more about how to make your own vegan buttermilk in this short tutorial.

Flax egg – a flax egg is essentially flaxmeal (ground flax seeds) mixed with water. Mix 1 tablespoon flaxmeal with 3 tablespoons water. You’ll get a thick, egg white-like paste that serves as the perfect vegan substitute for eggs. You can read more about how to make a flax egg here.

Coconut oil – use refined coconut oil for cooking the pancakes, adding a hint of coconut flavor to the mix.

How to Make Vegan Buttermilk Pancakes: Step-by-Step Guide

1. Prepare Flax Egg and Vegan Buttermilk: Create your flax egg and vegan buttermilk ahead of time to allow them to sit and curdle while you prepare the other ingredients.
2. Mix Dry Ingredients: Combine the flour, sugar, baking powder, and baking soda in a large bowl, ensuring they are thoroughly incorporated.
3. Mix Wet Ingredients: In a separate smaller bowl, mix the flax egg and vegan buttermilk until well combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients and whisk until no lumps remain, resulting in a smooth pancake batter.
5. Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and rub it with coconut oil. Spoon the batter onto the skillet and cook for approximately 2 minutes on each side until golden brown and fluffy.

How to Make the Strawberry Sauce

1. Place 1 cup of frozen or fresh strawberries and sugar into a pan and cover with approximately ½ cup of water.
2. Bring the mixture to a boil, and let it simmer on low heat for about 5 minutes. Remove from heat. Pass the mixture through a fine sieve for an extra smooth finish.
3. In a small bowl, mix the cornstarch and 2-3 tablespoons of water until a smooth paste form. Pour the paste into the pan with the strawberry sauce. Place the pan back on the stove, bring to a boil, reduce the heat to low and let the sauce simmer until thick, for about 5 to 10 minutes.

Can I Make the Strawberry Sauce Ahead?

Yes, definitely. You can store this strawberry sauce in an airtight container or mason jar in the fridge for up to 5 days. However, once it cools down, it will thicken considerably.

You can easily reheat it in the microwave. To do so, transfer the sauce to a microwaveable bowl and heat it for about ten seconds. Give it a good stir, and then heat it for another ten seconds or so. You need to do this in instalments to prevent the sauce from burning.

Serving Suggestions and Tips

• Tantalising Toppings: Serve your pancakes with a variety of toppings, such as strawberries, melted dark chocolate, peanut butter, or a classic drizzle of maple syrup.
• Storage and Reheating: Store any leftover pancakes in an airtight container in the fridge for up to two days. Reheat them in the microwave for a quick and convenient breakfast option.

More Vegan Pancakes

If you’re looking for a different flavour of vegan pancakes, make sure to check out these vegan banana pancakes, vegan chocolate pancakes, vegan blueberry pancakes or these vegan apple pancakes.

Click here for the complete list of vegan pancake recipes.

More Strawberry Recipes

If you’re a fan of strawberries, check out my strawberry muffins, these strawberry oat bars or this strawberry smoothie.