These vegan buttermilk pancakes are soft and fluffy, made with only six everyday ingredients that you probably already at your fingertips. 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.
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🥣 Ingredients You’ll Need
- Vegan buttermilk – You can make your own vegan buttermilk by mixing plant-based milk with apple cider vinegar, white wine vinegar or lemon juice. Let the mixture sit for about 5 to 10 minutes until it curdles and transforms into buttermilk. I’ve tried making vegan buttermilk with soy, almond and coconut milk. It worked with almond and soy, but not coconut milk, which didn’t curdle at all. I got the best results with full-fat soy milk. You can read more about how to make your own vegan buttermilk in this short tutorial.
- 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.
- Baking powder – Acts as a leavening agent and ensures the pancakes are light and fluffy.
- Sugar – Add a tablespoon of sugar to lightly sweeten the pancakes. Granulated sugar is fine, but you can also use coconut sugar or cane sugar if you prefer less processed versions.
- Coconut oil – Use refined coconut oil as it has a more neutral flavour. You can also substitute it with melted vegan butter or margarine.
- Vanilla extract – Optional, but recommended for some extra sweet aroma.
📋 How to Make Vegan Buttermilk Pancakes
Step One: Make the Vegan Buttermilk
Buttermilk is actually really easy to make, so you don’t have to worry about finding vegan buttermilk in the store. All you have to do is mix 1 cup of milk with 1 tablespoon of apple cider vinegar, white vinegar or lemon juice, and let it set for about 5 to 10 minutes. I find that full-fat soy milk works best for this.
Step Two: Prepare Dry Ingredients
In a large bowl, whisk together the flour, baking powder and sugar. For extra soft and fluffy pancakes, I recommend sifting the flour and baking powder.
Step Three: Combine Wet and Dry Ingredients
Pour your homemade buttermilk into the flour mixture, then add melted coconut oil and vanilla extract. Whisk until just combined. Don’t over-mix the batter as this will result in denser, tougher pancakes. A few flour lumps here and there are fine.
Step Four: Set the Batter
Allow the batter to set for about 5 minutes. This allows it to thicken, fully react with the buttermilk and incorporate the remaining flour lumps. In the meantime you can oil and heat the pan.
Step Five: Prep the Frying Pan
Evenly coat or spray the frying pan with oil. Any kind of oil is fine, but I like to make these with coconut oil. Turn your stovetop to medium heat and preheat the pan. If the pan is too hot, the bottom of the pancake will burn before the middle is set. The secret to these pancakes is patience and cooking them a bit longer on medium to low heat.
Step Six: Make Pancakes
Use a scoop to scoop about ¼ cup of the batter and drop it in the centre of the preheated pan. Cook the pancake until bubbles rise to the surface then burst, and the edges start to look cooked. Take a peak underneath and if it is golden, flip to the other side. Cook about 30 seconds-1 minute on the other side. Turn the heat to medium low and continue with the rest of the batter.
💬 Buttermilk Pancakes FAQs
The recipe makes about 6 medium-sized pancakes or 4 large pancakes, depending on how much batter you use at a time.
It’s best (and super easy) to just make your own! Try my homemade vegan buttermilk recipe.
Yes, you can totally make these only egg-free, not fully vegan. Instead of making your own buttermilk, you can buy regular store-bought buttermilk. If you do want to make your own buttermilk, the process is the same. Simply combine 1 cup of dairy milk with 1 tablespoon of apple cider vinegar, white vinegar or lemon juice.
I love these drizzled with maple syrup with a pat of vegan butter, but you can pick any topping you like. They go perfectly with fresh fruits, especially sliced banana and fresh blueberries, or a dollop of vegan whipped cream.
🥞 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.
Or, click here for the complete list of vegan pancake recipes.
Vegan Buttermilk Pancakes
Ingredients
- 1 cup (240 ml) vegan buttermilk (1 tablespoon apple cider vinegar, lemon juice or white vinegar + 1 cup unsweetened soy milk)
- 1 ¼ cup (160 g) all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 tablespoon coconut oil (melted)
- 1 teaspoon vanilla extract
Instructions
- Make the vegan buttermilk: Add soy milk to a large measuring cup and add a tablespoon of apple cider vinegar, white vinegar or lemon juice. Whisk and let set for about 5 minutes while you prepare the other ingredients.
- Prepare dry ingredients: In a large mixing bowl, whisk together flour, baking powder and sugar. Set aside.
- Combine: Pour the prepared buttermilk, melted coconut oil and vanilla extract over the dry ingredients. Whisk everything together until just combined. Make sure you don't over-mix, which can result in dense pancakes. A few lumps are fine.
- Set the batter: Let the batter rest for 5 minutes while you heat the frying pan.
- Prep the pan: Turn the heat to medium on your stovetop (if too hot the bottom will burn before the centre is cooked). Spray or evenly coat the pan with oil. Any type of oil is fine, but I like to use coconut oil.
- Cook the pancakes: Using a scoop, scoop about ¼ cup of the batter and smooth it into the centre of the pan. Let it cook until bubbles rise to the surface then burst, and the edges start to look cooked. Take a peak underneath and if it is golden, flip to the other side. Cook about 30 seconds-1 minute on the other side.
- Continue with the remaining batter: Repeat the process with the remaining batter. Remember to wipe and re-oil the pan between each pancake. It's best to make one pancake at a time and always pour the batter in the middle of the pan. If the bottoms are burning before the pancakes are set, turn the heat to medium low.
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