These Vegan Buttermilk Pancakes are super tasty, perfectly fluffy and have the best texture! Just 10 ingredients for the best Vegan pancakes any morning! Easily doubled for your family and friends.
Yes folks these pancakes are eggless and dairy free! And you can’t tell either, trust me! These Vegan pancakes made from scratch, are super easy, super delicious and there’s no need for a pancake mix!
For the “vegan buttermilk’ I combine the plant milk, apple cider vinegar and vegan yogurt. Easy peasy and works perfectly!
This pancake recipe is popular in my house. When the kids and grandkids come over I take out the electric griddle and triple the recipe. Happy campers all around!
Come on who doesn’t like fluffy vegan pancakes!! And if you’re a waffle fan (like me) check out my Healthy Vegan Waffles recipe!
Ingredients for Vegan Buttermilk Pancakes:
- Plant milk or lite coconut milk
- Vegan yogurt
- apple cider vinegar
- Oil
- Vanilla
- Sugar
- Cinnamon
- Salt
- Baking powder
- Flour
How to freeze Vegan Pancakes:
To freeze vegan pancakes: place cooked and fully cooled pancakes side by side on a parchment lined baking sheet and freeze. Once frozen add the pancakes to a large freezer bag. They will keep in the freezer for 1-2 months.
To reheat from frozen: toast in the toaster/toaster oven or warm in a 350° oven
How to make Vegan Buttermilk Pancakes:
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.
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 a chewy/tough pancake (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.
Using a 1/3 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)
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.
This recipe makes approximately 6 medium pancakes. The recipe can easily be doubled or tripled.
Enjoy!
Serve with vegan butter, maple syrup, and fresh fruit if you like. For full recipe instructions and ingredients see recipe card below
Ok let’s make some Vegan Buttermilk Pancakes! they’re:
fluffy
the perfect texture
super tasty with maple syrup and fresh fruit!
quick and easy
absolutely delicious and addicting!
kid friendly
Enjoy guys! Happy day to you😊 feel free to leave a comment and a rating below. I would love to hear from you.
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Here are some more tasty Vegan Breakfast recipes for you:
- Vegan Waffles (Healthy & Oil Free)
- Vegan French Toast (Tofu)
- Vegan Breakfast Burritos (Tofu & Potatoes)
- Strawberry Rhubarb Muffins (Vegan)
- The Best Tofu Scramble (Vegan)
- Best Home Fries Recipe (Breakfast Potatoes)
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These Vegan Buttermilk Pancakes are super tasty, perfectly fluffy and have the best texture! Just 10 ingredients for the best Vegan pancakes any morning! Easily doubled for your family and friends.
Ingredients
Wet Ingredients:
- 1/2 cup plain vegan yogurt, I use Silk Cultured Coconut Unsweetened Yogurt
- 3/4 cup plant milk (I use almond usually) or lite coconut milk (canned)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 2 tablespoons oil, I usually use grapeseed oil or melted refined coconut oil
- 1 and 1/2 tablespoons sugar or sweetener of choice
Dry Ingredients:
- 1 cup All Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
How to make Vegan Buttermilk Pancakes:
- 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.
- 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.
- Using a 1/3 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)
- 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, and fresh fruit if you like and Enjoy!
This recipe makes approximately 6 medium pancakes. The recipe can easily be doubled or tripled.
Notes
How to freeze Vegan Pancakes:
- To freeze vegan pancakes: place cooked and fully cooled pancakes side by side on a parchment lined baking sheet and freeze. Once frozen add the pancakes to a large freezer bag. They will keep in the freezer for 1-2 months.
- To reheat from frozen: toast in the toaster/toaster oven or warm in a 350° oven
Keywords: vegan buttermilk pancakes, vegan pancakes, fluffy, easy, best, vegan, batter, pancake,
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