These fluffy, tangy, and sweet Vegan Buttermilk Pancakes are an easy, yet scrumptious breakfast staple. Enjoy a stack of the 10-ingredient pancakes as a crowd-pleasing breakfast treat or freeze them for later!
Can you even call it a proper breakfast or brunch without fluffy pancakes on the table? I don’t think so! My Vegan Buttermilk Pancakes are the fluffiest you’ll ever try and have an extra ‘oomph’ you won’t find in regular vegan pancake recipes.
No, buttermilk isn’t traditionally vegan-friendly, but it’s easy to make a similar vegan version at home. By combining plant based milk and an acid like apple cider vinegar and adding it to pancake batter, your dairy-free friends and family can enjoy the unmatched fluffiness and flavour profile of a stack of buttermilk pancakes!
I really think you’re going to love these vegan buttermilk pancakes because they’re:
- Super fluffy, moist, and comforting.
- Naturally dairy free, egg free and easy to make gluten free.
- A total crowd-pleaser (even for the kids).
- Freezer-friendly (pack them away for months at a time)!
This delicious and easy buttermilk pancake recipe is made with only 10 ingredients and is the perfect centrepiece on the brunch table. Serve a big stack alongside my Easy Tofu Scramble and a batch of these 5 Minute Mango Smoothies for a filling and complete meal even the pickiest of eaters will have no problem devouring.
Jump to:
Is buttermilk vegan?
Regular buttermilk is made from cow’s milk and is therefore not vegan. Instead, vegans can make their own vegan buttermilk at home by combining ¾ cup of unsweetened plant based milk with 1 tablespoon of lemon juice or apple cider vinegar. After about 5-10 minutes, the acid in the vinegar or lemon juice will almost curdle the milk and give it a tangy flavour, just like classic buttermilk!
Vegan pancake ingredients:
This easy vegan breakfast is made using simple ingredients:
- All-purpose flour - Feel free to swap this for pastry, cake, or whole wheat flour to customize your pancakes.
- Vegan yogurt - The yogurt reacts with the vegan buttermilk to help the pancakes rise and fluff, plus adds a ton of moisture in each bite. I like to use Silk Cultured Coconut Unsweetened Yogurt, but you can use the plain vegan yogurt of your choice.
- Vegan buttermilk - This not only adds a nice tang to the pancakes, but also helps them fluff up. To make vegan buttermilk for pancakes, combine dairy free milk (I like using soy, oat or coconut milk) with apple cider vinegar or lemon juice, along with the rest of the wet ingredients.
- Sugar - For a hint of sweetness that balances nicely against the acidic buttermilk.
- Baking powder - To help give the pancakes a lift!
- Seasonings - A little cinnamon, salt, and vanilla go a long way.
How to make vegan buttermilk pancakes:
All you need to make soft, fluffy, and comforting vegan pancakes are a few bowls, a skillet or griddle, and just 30 minutes:
- Whisk the vegan yogurt, milk, apple cider vinegar, vanilla, oil, and sugar in a bowl.
- In a smaller bowl, combine the flour, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet and gently mix them together to make the pancake batter (it’s ok if it’s a little lumpy).
- Spoon some of the batter into a hot, well-greased pan. When you see air bubbles form on the top of the pancake, flip it and cook for a few minutes longer.
- Serve the fluffy pancakes with vegan butter, maple syrup, berries, or any other vegan toppings you like and enjoy! For full ingredients and instructions see recipe card below
Tips for success:
- To keep the cooked pancakes warm, keep them on a baking sheet in a 200ºF oven.
- This recipe makes about 6 vegan pancakes; however, if you’re hosting friends for brunch or feeling extra hungry, you can easily double or triple the recipe!
- If you’re making vegan buttermilk pancakes for a crowd, try cooking your pancakes on an electric griddle instead of in a pan. This will allow you to cook 5 or 6 pancakes at once!
- soy milk curdles the best for buttermilk but other high protein plant based milks will work too, cashew, oat milk but you can definitely use your favourite, the pancakes will still taste delicious
Frequently asked questions:
Buttermilk tastes tangy on its own, giving buttermilk pancakes an extra bright and tangy flavour. Plus, when it’s mixed with baking powder, extra air bubbles form in the batter and help the pancakes fluff up.
Absolutely! To make these vegan buttermilk pancakes gluten free, simply swap the all-purpose flour for a 1:1 gluten free flour blend.
Think of these dairy-free pancakes as a blank canvas - they’re compatible with any fun add-ins you like! I particularly love adding vegan chocolate chips or blueberries to the batter, but you could also add cinnamon, nutmeg, bananas, strawberries, raspberries, chopped peanut butter cups, shredded coconut, and more.
How to store and freeze vegan pancakes:
To store, wrap any leftover pancakes in foil or place them in an airtight container and leave them in the fridge for up to 3 days.
To freeze, let any leftover pancakes cool completely before placing them into a ziploc bag and storing them in the freezer for up to 3 months.
To reheat, pop your cold or frozen pancakes into the toaster, zap them in the microwave, or toss them into a hot pan and warm them to your desired temperature.
Serve your fluffy buttermilk pancakes with these vegan breakfast favourites:
- Vegan Blueberry Muffins
- Amazing Cinnamon Rolls
- Tofu Bacon Recipe
- Vegan Quiche Recipe
- Best Home Fries Recipe
- Healthy Breakfast Bars
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Vegan Buttermilk Pancakes
- Total Time: 30 minutes
- Yield: 6 medium pancakes 1x
- Diet: Vegan
Description
These fluffy, tangy, and sweet Vegan Buttermilk Pancakes are an easy, yet scrumptious breakfast staple. Enjoy a stack of the 10-ingredient pancakes as a crowd-pleasing breakfast treat or freeze them for later!
Ingredients
Wet Ingredients:
- ½ cup plain vegan yogurt, I use Silk Cultured Coconut Unsweetened Yogurt
- ¾ cup unsweetened plant milk*
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 2 tablespoons oil, I usually use grapeseed oil or melted refined coconut oil
- 1 and ½ tablespoons sugar or sweetener of choice
Dry Ingredients:
- 1 cup All Purpose Flour*
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- oil for cooking pancakes, I use grapeseed oi
Instructions
- Preheat oven to 200° to keep pancakes warm as you go.
- In a large mixing bowl add the wet ingredients and whisk to combine and set aside.
- In a medium bowl whisk together the dry ingredients (not the oil)
- Now add the dry ingredients to the wet ingredients and whisk until combined. Don’t over mix the vegan pancake batter or it could result in chewy/tough pancakes (It’s ok if a few small lumps remain) Let batter rest for 5 minutes while you preheat the skillet.
- Preheat a large non stick skillet to medium heat (if using an electric griddle preheat to 350°) once hot add a drizzle of oil (tablespoon or so)
- Using a ⅓ cup measuring cup, scoop a heaped amount of batter onto the hot pan. Repeat until skillet is full.(I can fit three on my non stick skillet) add more oil if needed as you go
- Cook until bubbles form on top of the pancakes (usually 2-3 minutes). Flip pancakes and cook for another 2-3 minutes or until golden brown. If at any time you find the pan to hot, turn it down to medium low heat.
- Serve with vegan butter, maple syrup, fresh fruit and or macerated strawberries if you like and Enjoy!
This recipe makes approximately 6 medium pancakes. The recipe can easily be doubled or tripled. For step by step photos, FAQ, tips and more see above post
Notes
- plant milk: soy milk curdles the best but you can use your favourite, oat milk, almond, etc... or lite coconut milk (canned)
- For gluten free vegan pancakes: To make these vegan buttermilk pancakes gluten free, simply swap the all-purpose flour for a 1:1 gluten free flour blend.
- To store: wrap any leftover pancakes in foil or place them in an airtight container and leave them in the fridge for up to 3 days. Freeze: let any leftover pancakes cool completely before placing them into a ziploc bag and storing them in the freezer for up to 3 months. To reheat, pop your cold or frozen pancakes into the toaster, zap them in the microwave, or toss them into a hot pan and warm them to your desired temperature.
Originally published in Aug 2019 this recipe has been updated with more information and pictures, recipe is unchanged
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast & Baking
- Method: Stovetop
- Cuisine: American, Canadian
Laly says
I love these pancakes, I keep on making them almost weekly. I put fruits on top, sometimes I spread peanut or almond butter on top then add fruits.
Something some plant based yogurt then fruits.
These are great!!
Verna says
Glad you're enjoying them Laly thanks so much for the wonderful review it's so helpful!
Marlin says
No one knew these pancakes were vegan they tasted incredible, thank you!
Verna says
Nice! Glad they were enjoyed
Holly says
I was making my vegan pancakes from a boxed mix. After making yours I am sold! such a good recipe thank you!
Verna says
Oh thank you so much! I'm thrilled you're enjoying the recipe Holly. Appreciate your comment!
Kirsten says
They're so fluffy!!! This has replaced my previous vegan pancake go-to recipe. Love them.
Thanks!
Verna says
oh nice! you are so welcome Kirsten! Glad you're loving the pancake recipe! Thanks for your comment you made my day!
Michelle says
Delicious easy
Verna says
Thank you Michelle glad you enjoyed the vegan pancakes. have a great day!
Leanne says
These pancakes are delicious! My almost 2 year old loves them for breakfast.
Verna says
Glad you and your little one are loving the vegan pancakes. Thats so nice to hear. Thanks so much for commenting Leanne!
Midge says
So simple and so good ,
Verna says
oh thank you so much Midge, glad you enjoyed the pancakes!