Vegan Buttermilk Pancakes

Starting your day with fluffy vegan buttermilk pancakes has never been easier, more affordable, or delicious! With 8 basic ingredients and a quick prep time, this recipe is so convenient yet gives you a perfectly light, tender texture.

These vegan buttermilk pancakes redefine a breakfast classic without compromising on flavor (trust me). If you’re looking for a fall-flavored twist, check out my vegan pumpkin pancakes. They’re just as easy to prepare!

Why I love this recipe

I prefer buttermilk pancakes over traditional pancakes since they’re more tender, moist, and light. But, buttermilk isn’t vegan — until now.

I use homemade vegan buttermilk and a few other basic pantry staples in this recipe to create perfectly fluffy pancakes that anyone can make. Just make the buttermilk, mix the batter, and cook your saucers until they’re golden brown.

These pancakes are also great for meal prep! You’ll never have to choose between missing breakfast and being late for work again. Just whip up a batch, freeze them, and pop them in the toaster in the morning.

Ingredient notes

The ingredients in these vegan buttermilk pancakes are budget-friendly and easy to find. Find a breakdown and suitable substitutes below!

All-purpose flour
Forms the base of these pancakes, giving them the perfect balance between structure and tenderness.

Substitute: For a gluten-free option, an equivalent amount of a 1:1 gluten-free all-purpose flour blend will work, but it will alter the texture.

Baking powder
If you want light and fluffy pancakes, you better not skip the baking powder! Ensure it’s new or well within its expiry date for the best results.

Substitute: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

Soy milk
Makes up the liquid base for the pancakes, giving the batter moisture. I prefer the flavor and consistency of unsweetened, plain soy milk here.

Substitute: Any plant milk will work instead of soy milk. Some other options include cashew, oat, or coconut milk.

Apple cider vinegar
Reacts with the soy milk to form a “buttermilk” mixture, helping create a fluffy and tender pancake texture.

Substitute: You can also use white vinegar or lemon juice in equal amounts.

Vanilla
Adds a warm, aromatic flavor that complements the sweetness of the pancakes. Use pure vanilla extract for the best results!

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn how easy it is to make vegan buttermilk pancakes with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results!

Cooking

Step 1
Combine the apple cider vinegar and soy milk in a bowl. Let the mixture sit for 5 minutes to curdle, creating your vegan buttermilk.

Step 2
In a large mixing bowl, whisk together the all-purpose flour, cane sugar, baking powder, and salt until the ingredients are evenly dispersed.

Whisking not only combines the ingredients but also aerates the flour, resulting in lighter pancakes. Don’t skip this step!

Step 3
Pour in the oil, vanilla, and the curdled soy milk mixture into the dry ingredients. Mix the batter until just combined. Remember, a few lumps are okay!

Overmixing the batter can lead to dense pancakes. Mix just until the dry ingredients are combined.

Step 4
Preheat a non-stick pan over medium heat and lightly grease it with oil or vegan butter. You’ll know the pan is ready when a drop of water skitters across the surface and evaporates immediately.

Let the pan properly heat before adding the batter. You can even drop a small amount of batter into the pan. If it sizzles, the pan is ready!

Step 5
Pour ¼ to ⅓ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

The first pancake batch is a test for the batter consistency and pan temperature. Adjust both as needed for the rest.

Step 6
Flip and cook the pancakes for another 1-2 minutes on the other side until golden brown and cooked through. Serve them immediately while warm. Happy eating!

Only flip the pancakes once to keep them tender and fluffy. Be patient and wait until the bubbles burst before flipping.

Cooking tips

Sift dry ingredients: This prevents lumps and aerates the flour, giving you lighter and fluffier pancakes.

Flip at the right time: Wait until bubbles form on the surface and the edges look set before flipping the pancakes.

Avoid pressing down: Pressing the pancakes with a spatula can deflate them, making them dense. Just let them be!

Frequently asked questions

Storing & reheating

Vegan buttermilk pancakes can be enjoyed beyond just the morning they’re made. Before storing, let the pancakes cool to room temperature to prevent condensation and sogginess.

Fridge
These pancakes can easily be refrigerated. Store them in an airtight container with sheets of parchment paper between layers to prevent sticking. They will last for up to 5 days.

Freezer
Freezing is another option for extending the shelf life of your pancakes. Arrange the cooled pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months this way.

Reheating
Reheat the cakes in a toaster or oven at 350 degrees Fahrenheit until they’re warm and slightly crispy on the edges.

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Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.