Vegan Buttermilk Pancakes

Name: Vegan Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: american
Ingredients: 1 3/4 cup soy milk (can sub with almond milk); 2 Tbs lemon juice or vinegar; 1 tsp vanilla extract; 2 cups all-purpose flour; 2 Tbs baking powder; 2 Tbs sugar; 1 tsp salt; coconut oil or another oil for cooking

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These vegan buttermilk pancakes are so incredibly fluffy! Perfect for lazy weekend mornings, but make a few extra because they warm up nicely in the toaster the next day.

vegan buttermilk pancakes on white plate with blueberries and orange juice

Table of Contents

Ingredient Notes
Step By Step Instructions
Frequently Asked Questions
Storing Leftovers and Freezing
Related Recipes
Recipe

The 'buttermilk' in this pancake recipe is what gives them that something extra-special and only takes a few extra minutes to achieve. Serve them up with berries and warm maple syrup. Yum!

Ingredient Notes

All -purpose flour
Baking powder
Sugar
Salt
Soy milk - almond milk also works here
Lemon juice - can also substitute apple cider vinegar or distilled white vinegar
Vanilla extract
Oil - for coating the pan. Use your favorite oil - I prefer coconut oil for these.

Step By Step Instructions

Start by mixing together the buttermilk. The idea is to 'curdle' the milk by adding an acidic ingredient. I prefer to use lemon juice, but apple cider vinegar or distilled vinegar will also work.

Stir the lemon juice or vinegar into the milk and set aside for 5-10 minutes. The milk will thicken slightly and start to curdle when it's ready to use.

In a large bowl whisk together the flour, baking powder, sugar and salt.

Then stir in the buttermilk and vanilla until it's all incorporated. The batter will be thick and look slightly lumpy.

vegan buttermilk pancake batter in green bowl

Warm a non-stick pan over medium-high heat and melt some coconut oil to coat the bottom. Use a ¼ measuring cup to scoop batter into the pan and cover and cook 2-3 minutes until bubbles form on the top side.

vegan buttermilk pancakes cooking in the pan

Use a spatula to flip and cook another 2 minutes. Remove to a plate and continue cooking until the batter is gone. I typically get about 10 pancakes.

Frequently Asked Questions

Does it matter what kind of vegan milk is used?

Soy milk seems to work best, but almond milk will also work. I haven't experimented with any other types of milk, but I've heard that some just won't curdle.

Can I add things to this batter?

Go for it! I find that it's best to add extra ingredients after pouring into the pan. Then sprinkle on a few blueberries or some chocolate chips. Otherwise they tend to sink to the bottom of the bowl. This also allows you to customize them for each member of the family

Do I need to use milk?

You won't get the same twangy extra-special flavor that the buttermilk imparts, but you can replace the milk with water and they still taste great.

Storing Leftovers and Freezing

These vegan buttermilk pancakes keep great in the fridge for a day or two in an air tight container. They can be reheated in a toaster or microwave.

They can also be frozen. I've had great luck freezing them on a plate so that they aren't touching for 1-2 hours. Then once they are frozen solid storing them in an airtight container. The flash freezing step keeps them from sticking together and makes it easy to just grab one or two pancakes at at time. These can go right into your toaster to warm up.

Recipe