Fluffy Vegan Buttermilk Pancakes
These vegan buttermilk pancakes are light, fluffy, and easy to make from scratch. They're perfect for a weekend breakfast and ready in under 30 minutes.
Servings: 9 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
Serving: 1 pancake | Calories: 70kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 215mg | Sugar: 4g