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There aren’t many breakfast dishes more classic than a warm, fluffy pancake. Today, we’re going to show you how to make the perfect vegan buttermilk pancakes that will take your tastebuds to cloud 9.
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Pancakes have stood the test of time, dating back 30,000 years. Yes, you heard that right. It’s no wonder they taste so good. We’ve been eating them for centuries, perfecting them along the way.
Pancakes exist all over the world in many different shapes, sizes, and tastes. All of these factors are dependent on the country and culture where they’re made. Who knew such a simple food could be prepared in so many ways?!
After learning how many variations of pancakes there are, we wanted to snag a spot in the record book with a recipe of our own. Maybe a thousand years from now, someone will be eating our pancake on Mars! Hurry up, Elon!
Both of us prefer buttermilk pancakes over traditional pancakes because they’re more tender, moist, and fluffy (and these saucers are all of the above). We can safely say we’ve perfected this recipe, and we know you’re going to love it!
We’re also huge fans of meal prep, and since we know most people are slow risers, these pancakes will quickly become your saving grace. You’ll never have to choose between missing breakfast and being late for work again. Just whip up a batch of our pancakes, freeze them, and pop them in the toaster in the morning.
Or if you’re really behind, these taste delicious cold too!
So, it’s time to step up your pancake game and try these vegan buttermilk pancakes out.
🍲 Key ingredients
- Apple cider vinegar: we use apple cider vinegar here to make our own vegan buttermilk. Buttermilk is made by adding lactic acid bacteria to milk, which causes it to curdle. We add this vinegar to plant milk, which creates a similar sour taste. And if you didn’t already know, apple cider vinegar has been shown to improve digestion, so drink up!
- Vanilla: there’s something about vanilla that puts us in a trance. We love the taste, aroma, and everything else about it. We typically use vanilla sourced from Mexico, which is dark, bold, and has subtle hints of smoke (the world of vanilla is something you can get lost in). Adding vanilla to baking really brings out all the other flavors, much like salt. Plus, if you buy good quality vanilla, it’s actually high in antioxidants.
- Soy milk: this makes up the other portion of the buttermilk in this recipe. You can use any plant milk for these pancakes, but we are huge fans of soy because it adds a nice boost of protein. We personally feel like soy milk has a superior flavor, consistency, and sweetness compared to others. But, most plant milk is fortified with vitamins and minerals like vitamin D and B12 nowadays, so use whichever one suits your fancy!
- Baking powder: if you’re looking for a light and fluffy pancake (we hope you are), then you better not skip the baking powder! This ingredient is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide into the batter, which then causes an acid-base reaction. Bubbles form in the wet mixture to expand and leaven it. Now that’s some science (we knew school would come in handy for something).
To start this recipe off, you’ll whisk together the apple cider vinegar and plant milk in a bowl. Then set it aside.
Next, combine your all-purpose flour, sugar, baking powder, and salt in another large mixing bowl. Whisk them together to evenly distribute the baking powder, sugar, and salt. Then, add oil and vanilla to the buttermilk mixture.
Pour all wet ingredients into the mixing bowl with your dry ingredients, and stir everything until it’s just combined (careful not to over mix – it’s okay if there are a few lumps).
To cook these pancakes, heat oil or vegan butter in a skillet on medium. You’ll know the pan is ready when a drop of water skitters across the surface and evaporates right away. Then, add batter into the pan with a small scoop (we usually use 1/4-1/3 cup per pancake).
Cook the pancakes until you see bubbles forming and breaking on the top surface. The edges should also be turning light brown. Lift each pancake slightly to check the bottom, and if it looks golden brown, flip it over (the first side usually takes about 2 minutes).
Cook pancakes on the second side for another 1-2 minutes, or until it looks golden brown too. Remember, try to only turn the pancakes once for optimal fluffiness! Serve immediately with vegan butter and maple syrup on top. We also like these with sliced fruit or jam.
You can store these saucers in the fridge for 2-3 days or in the freezer for up to 3 months. When you’re ready to eat them, heat them up in the toaster, toaster oven, stove top, or microwave. Hell, you can even eat them cold. Whatever floats your boat!
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Skip the toppings
- Use an artificial vanilla extract
- Use canola oil as it’s usually the cheapest
🍴 Tasting notes
These pancakes are everything you’ve been looking for in a breakfast recipe. They’re:
If you try these, please rate them and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Perfect Vegan Buttermilk Pancakes
- Medium bowl
- Frying pan
- 2 cups all-purpose flour ($0.16)
- 3 tbsp cane sugar ($0.01)
- 1 tbsp baking powder ($0.03)
- ½ tsp salt ($0.01)
- 2 cup soy milk, or any plant milk ($0.42)
- 2 tbsp white or apple cider vinegar ($0.12)
- 1 tsp vanilla ($0.21)
- 1 tbsp oil ($0.12)
- Vegan butter
- Maple syrup
- To start, whisk apple cider vinegar and soy milk together in a bowl. Set aside for 5 minutes.
- Next, combine all-purpose flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together to evenly distribute the baking powder, sugar and salt.
- Add oil, vanilla, and water to the bowl with apple cider vinegar & soy milk.
- Add all wet ingredients to dry ingredients, and stir until JUST combined (careful not to over mix – it’s okay if there are a few lumps). Rest batter while the pan heats up.
- Heat a pan on medium, then lightly grease it with coconut oil or spray.
- Add batter into the pan with a small scoop (we usually use ¼-1/3 cup per pancake).
- Cook until bubbles are forming and breaking on the top surface and the edges are beginning to turn light brown. Lift pancake slightly to check the bottom. If it looks golden brown, flip it over (the first side usually takes 2-3 minutes).
- Cook pancakes on the second side for another 1-2 minutes, or until it looks golden brown too. Remember, try to only turn the pancakes once for optimal fluffiness!
- Serve immediately with vegan butter and maple syrup on top.
- Optional ingredients are not reflected in the price of the recipe.
- These pancakes also taste delicious with sliced fruit or jam on top.
♻️ Similar recipes
For more sweet breakfast ideas, check out our:
- Mini pancakes for a smaller, cuter version of this recipe.
- Blueberry pie oatmeal if eating pie for breakfast isn’t something you do, but you want to.
- Chocolate chip banana oat waffles if you’re feeling like nutritious waffles that don’t taste like it.
- Cranberry orange granola for citrus-infused granola that will speed up your morning breakfast routine.
- Vegan French toast for a quick breakfast that will surely satisfy your sweet tooth and then some.
The batter should be runny enough to pour, but thick enough that it holds its shape in the pan.
Once the edges start forming in the pan, you’ll want to wait about 30-60 seconds longer. You can also slide a spatula under the pancake and check to see if it’s starting to look golden brown.
We wouldn’t recommend removing the oil as we haven’t tried it without. But, if you want to make this recipe oil-free, give it a try and let us know how it goes!