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
Scale
Wet Ingredients:
- 1/2 cup plain vegan yogurt, I use Silk Cultured Coconut Unsweetened Yogurt
- 3/4 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 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
- 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 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) 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
Keywords: vegan buttermilk pancakes, vegan pancakes