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.
Table of Contents
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!
- All -purpose flour
- Baking powder
- 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.
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.
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
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.
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
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.