Vegan Buttermilk Pancakes – Serene Trail

These vegan buttermilk pancakes are so light, fluffy and delicious! They’re sweet, tangy, and chewy enough to melt in your mouth. Perfect for breakfast or brunch!

Add some spice to any breakfast or brunch with these classic vegan buttermilk pancakes! They’re so easy to make, it’s a wonder more and more restaurants don’t offer them!

A few simple ingredients and less than 20 minutes are all it takes to make these homemade beauties. They’re moist and delicious, just like you may remember, except they’re completely egg and dairy free!

I began my quest to create the perfect vegan buttermilk pancake recipe when I couldn’t find any that tasted like what I remembered. I also wanted mine to be soft and moist. The kind that dissolves in your mouth. And that’s exactly what it is!

A fork of pancakes.A fork of pancakes.

Dairy-free buttermilk is made by adding apple cider vinegar to a whole plant milk like soy. I also add melted butter and applesauce to keep things soft and moist. These key ingredients really help keep the pancakes from becoming tough and chewy.

If you like sweet breakfast ideas, be sure to check out my Vegan French Toast, Vegan Protein WafflesAnd Vegan chocolate bread!

Or if you want to add a little balance to your spread, you’ll love these Vegan Egg Bites And Just Egg Breakfast Casserole.

Ingredients and Substitutions

Labeled ingredients for buttermilk pancakes.Labeled ingredients for buttermilk pancakes.
  • Vegetable Milk – Use whole plant milk. My favorite here is soy.
  • Apple cider vinegar – Apple cider vinegar causes a curdled effect when mixed with plant-based milk to form vegan buttermilk. This is great for holding the dough together, softening it and giving it that slightly tangy flavor. White vinegar or lemon juice can be used as a substitute if necessary.
  • Flour – All-purpose flour works best, but a 1:1 gluten-free substitute would also work.
  • Sugar – Add cane sugar or another granulated variety for extra sweetness.
  • Sourdoughs – Baking soda and baking powder give rise to pancakes.
  • Salt – Just a little to bring out the other flavors.
  • Vegan Butter – Not only does it provide a buttery flavor, but it also adds moisture and structure. Add ⅛ teaspoon salt if not. Another neutral oil may work as a replacement.
  • Applesauce – You can use sweetened applesauce if you don’t have unsweetened one.
  • Vanilla extract – For a little warmth.
Stack of buttermilk pancakes.Stack of buttermilk pancakes.

How to Make Vegan Buttermilk Pancakes

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

Melt vegan butter and let it cool. Let the applesauce begin to come to room temperature if refrigerated.

Stir apple cider vinegar into soy milk to create buttermilk. It should start to curdle after a few minutes.

Whip Mix the dry ingredients very well in a large bowl.

Stir melted vegan butter, applesauce and vanilla in vegan buttermilk. Pour this mixture into the bowl of dry ingredients.

Gently fold mix them until you no longer see traces of flour. It should have a lumpy consistency. Let the batter rest for a few minutes for fluffy pancakes.

During this time, heat your pan or a griddle over medium heat. In fact, I find the sweet spot to be just below average.

Once the pan is hot, propagated a small amount of butter or vegan oil to create a non-stick surface. Pour ⅓ cup portions of dough.

Cook the pancakes for a few minutes on each side until golden brown. Return When bubbles rise to the surface of the dough and burst.

Steps to make buttermilk pancakes.Steps to make buttermilk pancakes.

try just flip them once to prevent them from flattening. I use a very thin and wide spatula here. You can point underneath before flipping just to be sure they are ready.

Repeat these steps to make 10 pancakes. You can keep them in the microwave or in a hot oven for a few minutes until you are ready to enjoy them.

High add them to your favorites such as maple syrup, vegan butter, fresh fruit, chocolate chips, powdered sugar, etc.

tips for success

  • Measure the flour by pouring it into your measuring cup and scraping the excess from the top.
  • Soy milk seems to create the thickest buttermilk, but other types of whole plant milk can work if needed.
  • Ingredients at room temperature come together more easily.
  • Do not mix in the lumps as this will toughen the pancakes. They will stabilize after a few minutes.
  • I find that the pancakes are really fluffy when the batter rests for at least 5 minutes.
  • Always make sure the pans are coated with butter or oil so they don’t stick.
  • Add a little vegetable milk if the dough becomes too thick upon resting.
  • Try not to overcrowd the pan or griddle so you have room to turn them.
  • Flip them just once for the fluffiest pancakes.
  • A sign that they are ready to turn is when you see holes in the dough from bubbles that have risen to the surface.
Top view of buttermilk pancakes.Top view of buttermilk pancakes.

Ideas for recipe variations

  • This buttermilk batter also works for waffles!
  • Sprinkle with a little ground cinnamon or almond extract.
  • Add blueberries, chocolate chips or banana slices right after pouring the batter.

Storage and reheating

These buttermilk pancakes are best when made fresh, but leftovers can be enjoyed within 4 days refrigerated or 2 months frozen. Reheat them in the microwave, in a hot skillet, or in the toaster oven when you’re ready to eat them.

Buttermilk pancake slices.Buttermilk pancake slices.

Related Vegan Breakfast Recipes

Vegan Crepes Pinterest Pin.Vegan Crepes Pinterest Pin.

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Close-up view of buttermilk pancakes.Close-up view of buttermilk pancakes.

Vegan Buttermilk Pancakes

These vegan buttermilk pancakes are so light, fluffy and delicious! They’re sweet, tangy, and chewy enough to melt in your mouth. Perfect for breakfast or brunch!

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Course: Breakfast, Brunch

Kitchen: American

Preparation time: ten minutes

Cooking time: ten minutes

Total time: 20 minutes

Servings: ten

Calories: 175kilocalories

Instructions

  • Melt the vegan butter for 30 seconds in the microwave. Let it cool. Remove the applesauce from the refrigerator (if refrigerated) so that it begins to come to room temperature.

  • Make vegan buttermilk by mixing apple cider vinegar with soy milk. Let it sit for 3 to 4 minutes so it can curdle.

  • In a large bowl, whisk the flour, cane sugar, baking powder, baking soda and salt very well.

  • Pour the melted vegan butter, applesauce and vanilla into the vegan buttermilk. Mix them together, then pour it into the bowl of dry ingredients.

  • Very gently, mix them until you no longer see traces of flour. Try not to overmix the dough. It’s normal to see lumps here.

  • Let the dough sit for a few minutes to come together. Meanwhile, heat your pan or plancha over medium heat. I find the sweet spot to be just below average.

  • Once heated, coat the pans with a small amount of butter or vegan oil. Pour ⅓ cup portions of batter from the center to form a circle. Make sure you leave yourself plenty of room to turn them over.

  • Cook them for 2-3 minutes on each side or until golden brown. Flip them when the bubbles rise to the top of the dough and burst. Try turning them just once to keep them soft. Tip: use a very thin and wide spatula. You can peak underneath so you don’t flip them too much.

  • Add more vegan butter to the pan and repeat these steps until you are out of dough. You should have 10 pancakes. Enjoy with your favorite toppings like maple syrup and fresh fruit!

Video

Remarks

  • Pour the flour into your measuring cup and scrape the excess off the top when you measure it.
  • Soy milk seems to create the thickest buttermilk, but other whole plant milks can work if needed.
  • The ingredients will come together more easily if they are at room temperature.
  • Do not mix in the lumps as this will toughen the pancakes. They will stabilize after a few minutes.
  • The pancakes will be really soft when the batter has sat for at least 5 minutes.
  • Make sure the pans are coated with butter or oil so the pancakes don’t stick.
  • Add a little vegetable milk if the dough becomes too thick upon resting.
  • Try not to overcrowd the pan so you have room to turn them.
  • Flip the pancakes only once to keep them soft.
  • A sign that they are ready to turn is when you see holes in the dough from bubbles that have risen to the surface and burst.

Nutrition

Portion: 1 pancake | Calories: 175kilocalories | Carbohydrates: 28.8g | Protein: 4.2g | Fat: 4.4g | Saturated fat: 1.6g | Sodium: 428mg | Potassium: 386mg | Fiber: 1g | Sugar: 8.1g | Calcium: 39mg | Iron: 2mg

Nutrition information is estimated and may vary depending on brands and measurements used.

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