Vegan Buttermilk Pancake Recipe for Fluffy Breakfasts

There’s something magical about waking up to the aroma of freshly cooked pancakes, their golden edges crisping in the pan and the promise of a stack drizzled in maple syrup. But for those who follow a plant-based lifestyle or simply want a lighter, dairy-free breakfast, traditional pancakes often don’t fit the bill.

Enter: vegan buttermilk pancakes—a recipe that captures all the fluffiness, tenderness, and classic flavor you crave, but without any eggs or dairy. Whether you’re a seasoned vegan or just dipping your spatula into plant-based cooking, these pancakes are a game changer.

With simple, wholesome ingredients and an easy process, you’ll have a breakfast that satisfies everyone at the table—vegans and non-vegans alike. Let’s dive into this must-have recipe for your weekend mornings!

Why You’ll Love This Recipe

These vegan buttermilk pancakes are quickly going to become a staple in your breakfast repertoire. Here’s why:

• Fluffy Texture: The secret blend of plant milk and acid creates a classic buttermilk effect, yielding pancakes that are ultra-fluffy and moist.
• No Complicated Ingredients: Everything here is pantry-friendly and easy to find, making these pancakes a breeze on busy mornings.
• Allergen Friendly: No eggs, no dairy, and easily adaptable to be gluten-free if needed.
• Customizable: Add blueberries, chocolate chips, or spices to tailor to your cravings.
• Perfect for Sharing: These pancakes are a crowd-pleaser for vegans, vegetarians, and omnivores alike.

If you love creating wholesome, plant-based meals, you’ll also enjoy my Vegan Bread Machine Recipe for Soft, Delicious Loaves and these vibrant Peruvian Vegetable Recipes for Flavorful Healthy Meals for even more breakfast inspiration!

Ingredients

Let’s take a closer look at the simple, accessible ingredients you’ll need to make these vegan pancakes. Here’s everything required for about 8-10 pancakes (serves 3-4):

• Optional add-ins: 1/2 cup blueberries, chocolate chips, or chopped nuts

Equipment

Before you begin, gather these kitchen essentials to ensure a smooth pancake-making process:

• Mixing bowls (one large, one medium)
• Whisk (or fork)
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula (wide and flat for easy flipping!)
• Ladle or 1/4 cup measure (for pouring batter)
• Cooling rack (optional, keeps pancakes fluffy if you’re making a big batch)

Instructions

1. Prepare the vegan buttermilk.

   In a medium bowl, combine 2 cups non-dairy milk with 2 tablespoons apple cider vinegar. Stir and let sit for at least 5 minutes.

   The mixture will curdle slightly, resembling traditional buttermilk.

2. Mix the dry ingredients.

   In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons sugar. Make sure everything is evenly combined to avoid clumps.

3. Combine the wet ingredients.

   Add 1 teaspoon vanilla extract and 2 tablespoons neutral oil to the vegan buttermilk. Whisk to mix.

4. Make the pancake batter.

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture using a spatula until just combined.

   A few small lumps are fine—overmixing will make the pancakes dense.

5. Preheat your skillet or griddle.

   Set your non-stick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.

   The surface is ready when a drop of water sizzles and evaporates immediately.

6. Cook the pancakes.

   Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Spread gently if needed.

   Cook for 2-3 minutes, or until bubbles form on the surface and edges look set.

7. Flip and finish.

   Carefully flip each pancake with a spatula. Cook for another 1-2 minutes, until the underside is golden brown and the pancake is cooked through.

8. Repeat and serve.

   Continue with the remaining batter, adjusting heat as needed to prevent burning. Transfer cooked pancakes to a cooling rack or plate.

   Serve immediately with your favorite toppings.

“Don’t be tempted to overmix! A lumpy batter is the secret to fluffy pancakes.”

Tips & Variations

• Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The results will still be fluffy and delicious.
• Flavor it up: Add a dash of cinnamon or nutmeg directly to the dry ingredients for a warm, cozy twist.
• Add-ins: Gently fold blueberries, vegan chocolate chips, or chopped pecans into the batter just before cooking.
• Oil-free option: Use applesauce in place of oil for a lower-fat version, though pancakes may be a touch less tender.
• Double the batch: This recipe scales up beautifully for meal prep or a hungry crowd. Extra pancakes freeze well—just thaw and reheat in a toaster or skillet.
• Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F (90°C) oven while you finish the batch.

“Try making these pancakes with oat milk for extra creaminess and subtle sweetness.”

Love experimenting? Try pairing these pancakes with a homemade Vegan Bechamel Sauce for a savory brunch twist!

Nutrition Facts

Here’s an estimated breakdown for one serving (2 pancakes, without toppings):

Nutrition will vary depending on your choice of plant milk, flour, and toppings.

Serving Suggestions

A great pancake is a blank canvas for all your favorite toppings and sides. Try these ideas:

• Classic: Drizzle with maple syrup, a pat of vegan butter, and a sprinkle of powdered sugar.
• Fruity: Top with fresh berries, sliced bananas, or caramelized apples for a burst of flavor and nutrition.
• Nutty: Add chopped pecans or walnuts and a swirl of almond or peanut butter.
• Decadent: Layer with vegan chocolate chips, coconut whipped cream, or a dusting of cinnamon.
• For a brunch spread: Pair with a side of Vegetarian Date Cake, crispy tempeh bacon, or a refreshing fruit salad.
• Make it savory: Skip the sugar in the batter and serve with sautéed mushrooms, fresh herbs, or even avocado slices.

Conclusion

Making vegan buttermilk pancakes at home is a joyful way to start any day, whether you’re serving a special brunch or fueling up for a busy morning. With their irresistible fluffiness and gentle tang, these pancakes prove that plant-based eating never has to mean sacrificing comfort or flavor.

The recipe is flexible for your favorite add-ins and toppings, and approachable for cooks of all levels.

For more plant-powered inspiration, don’t miss our Low Calorie Vegetable Soup Recipe for Healthy Eating and browse our collection of Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for even more easy, delicious ideas.

Gather your ingredients, preheat your skillet, and make a stack of pancakes that will bring smiles to every table—enjoy!

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