Vegan buttermilk pancakes are the perfect weekend breakfast. These made-from-scratch hotcakes are light and fluffy and can be ready in under 30 minutes using 1 bowl.
If you’re looking for a simple pancake recipe that doesn’t require eggs or any fancy ingredients this is it. These vegan buttermilk pancakes use simple ingredients you most likely have on hand and are just as tasty as the traditional version.
The family will be requesting them every weekend!
Looking for more delicious vegan pancake flavors? Try my cinnamon pancakes, banana milk pancakes, apple-cinnamon pancakes, or sheet pan pancakes.
Ingredients You'll Need
These 9 pantry and fridge staples are all you need to make light and fluffy vegan pancakes.
Ingredient Notes and Substitutions
- All-purpose flour – Use any brand of all-purpose flour.
- Sugar – Any granulated sugar of your choice will work. I went with cane sugar.
- Baking powder – This leavening agent makes the pancakes rise and become soft and fluffy.
- Baking soda – This also helps them rise.
- Salt – Just a pinch of salt adds a bit of savory flavor.
- Freshly squeezed lemon juice – This is mixed with plant milk to create the buttermilk. Any vinegar will also do the trick.
- Plant milk – I used almond milk, but any kind or brand of non-dairy milk can be used. Just be sure it is unsweetened and unflavored.
- Vegan butter – For the best vegan buttermilk pancakes use melted vegan butter in the batter. If you need to substitute, use melted coconut oil or any vegetable oil.
- Vanilla extract – This adds some flavor to the pancakes. You can leave it out or replace it with almond extract.
How to Make Vegan Buttermilk Pancakes
These made-from-scratch pancakes come together in a few simple steps.
Step 1. Measure the flour by gently spooning it into the measuring cup and leveling it off with the flat side of a knife. Sift it into a large bowl then add the remaining dry ingredients.
Step 2. Whisk to combine the dry ingredients.
Step 3. Pour in the buttermilk, vanilla extract, and melted butter.
Step 4. Gently whisk the ingredients until the flour is incorporated. Do not overmix the batter or the pancakes won’t be as fluffy. Small lumps in the batter are okay.
Tip for Mixing: I like to use a large whisk to mix the ingredients until they are just combined. Then I use a rubber spatula to scrap the sides of the bowl and fold in any large patches of flour I may find.
Step 5. Heat a large pan or griddle over medium-high heat. Grease the pan and pour ⅓ cup of batter onto it. Cook until the edge appears done and the center has bubbles that form and pop.
Pan Tip: If you’re using a trusty pan that you know pancakes don't stick to, greasing it is optional.
Step 6. Flip the pancake and cook on the other side for 1-2 minutes or until light brown.
Enjoy topped with vegan butter, maple syrup, and fresh fruit.
Frequently Asked Questions
When baking soda and baking powder are mixed with an acidic ingredient (such as lemon juice) their reaction produces gas bubbles in the batter that make it rise. Not overmixing the batter and allowing it to rest causes more bubbles to form creating perfectly soft and fluffy pancakes.
Yes! Any good quality 1:1 gluten-free flour can be used instead. I prefer Bob's Red Mill or King Arthur 1:1 gluten-free flour.
The heat may be too high. Turn it down a bit and try again. Also, use a good quality non-stick pan or griddle. One you trust and know food doesn’t stick to.
Any leftovers can be placed in an airtight container or bag and stored in the fridge for up to 4 days.
To freeze, place a sheet of parchment paper between the pancakes then transfer them to a freezer-safe container or bag. Store in the freezer for up to 3 months.
We'd love to hear from you!
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Recipe
Fluffy Vegan Buttermilk Pancakes
Ingredients
Dry Ingredients
- 2 cups + 1 Tablespoon all-purpose flour, sifted
- 3 Tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- generous pinch of Himalayan pink salt
Wet Ingredients
- 3 Tablespoons freshly squeezed lemon juice
- 2 cups non-dairy milk, plain and unsweetened
- 3 Tablespoons vegan butter, melted
- 1 teaspoon pure vanilla extract
Instructions
- To make the buttermilk add the lemon juice to a glass measuring cup then pour in the plant milk to reach 2 cups. Set aside for 5 minutes.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
- Pour the buttermilk, vanilla extract, and melted vegan butter into the center of the dry ingredients. Gently whisk until just combined. Don’t overmix, some small lumps are okay. Set the batter aside to rest for 5 minutes.
- In the meantime, heat a pan or griddle over medium-high heat. Once hot, add a bit of vegan butter or coconut oil to the pan and pour ⅓ cup of batter down. Flip once the edges appear done and bubbles form and pop on top. Cook on the other side until light brown, about 1-2 minutes.
- Serve immediately with maple syrup, fresh fruit, and a pat of butter.
Notes
- To keep the pancakes warm: Heat your oven to 180ºF. Place the pancakes on a baking sheet in the heated oven until ready to serve.
- To freeze: Place a sheet of parchment paper between the pancakes then place them in a freezer-safe container or bag.
- Pan: Use a good quality non-stick pan or griddle. One you trust and know food doesn’t stick to.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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Katie J
These were delicious. I made them for brunch on mothers day and the family ate them up.
Marlena Luna
That's great to hear!