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–+ servings

Perfect Vegan Buttermilk Pancakes

Justine Drosdovech
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.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American, Vegan
Servings 9 pancakes
Calories 147 kcal

Equipment

  • Whisk
  • Medium bowl
  • Frying pan

Ingredients
 

US Customary - Metric

Dry

  • 2 cups all-purpose flour
  • 3 tablespoons cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine-grain salt

Wet

  • 2 cup soy milk
  • 2 tablespoons apple cider vinegar (or white vinegar)
  • 1 teaspoon vanilla
  • 1 tablespoon oil (avocado, canola, etc.)

Garnishes

  • Vegan butter
  • Maple syrup

Instructions
 

  • Whisk the apple cider vinegar and soy milk together in a bowl. Set the buttermilk mixture aside for 5 minutes.
  • Next, combine the all-purpose flour, sugar, baking powder, and salt in a large bowl. Whisk everything to evenly distribute the baking powder, sugar, and salt.
  • Add the oil and vanilla to the bowl with the apple cider vinegar and 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 non-stick pan over medium, then lightly grease it with coconut oil, vegan butter, or cooking spray. Once it's hot, add ⅓-cup of batter to the pan to form pancakes.
  • Cook the pancakes until bubbles are forming and breaking on the top surface and the edges are beginning to turn light brown. Lift a pancake slightly to check the bottom. Once it looks golden brown, flip it over (the first side usually takes 2-3 minutes).
  • Cook the pancakes on the second side for another 1-2 minutes until they look golden brown. Only turn the pancakes once for optimal fluffiness!
  • Serve your vegan buttermilk pancakes immediately with vegan butter and maple syrup on top. Happy eating!

Notes

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!
Whisking not only combines the ingredients but also aerates the flour, resulting in lighter pancakes. Don't skip this step!
Overmixing the batter can lead to dense pancakes. Mix just until the dry ingredients are combined.
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!
The first pancake batch is a test for the batter consistency and pan temperature. Adjust both as needed for the rest.
Only flip the pancakes once to keep them tender and fluffy. Be patient and wait until the bubbles burst before flipping.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1pancake | Calories: 147kcal | Carbohydrates: 26.4g | Protein: 4.4g | Fat: 2.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 168.2mg | Potassium: 82mg | Fiber: 1.4g | Sugar: 4.3g | Vitamin A: 0.8IU | Vitamin C: 0.1mg | Calcium: 103.7mg | Iron: 1.8mg
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