Vegan Buttermilk Pancakes

Made with only six everyday ingredients, these soft and fluffy vegan buttermilk pancakes are bound to become a breakfast staple.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Ingredients

1 cup vegan buttermilk 1 tablespoon apple cider vinegar, lemon juice or white vinegar + 1 cup unsweetened soy milk
1 ¼ cup 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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