Introduction

These Vegan Buttermilk Pancakes are fluffy, tender, and perfect for a comforting breakfast or brunch. Made with simple plant-based ingredients, they deliver all the classic flavor and texture without any dairy. Enjoy them topped with your favorite vegan butter and syrup for a delicious start to your day.

A tall stack of seven thick, golden-brown pancakes sits in the center of a white plate with a light wood rim, placed on a white marbled surface. The pancakes look fluffy with some slightly crispy edges, and syrup is being poured from a white speckled ceramic jug over the top, dripping down the sides of the stack. On top of the pancakes, layers of fresh fruit, including sliced strawberries with green leaves, whole blueberries, and banana slices, add vibrant reds, blues, and creamy whites. Some syrup pools on the plate below, and loose blueberries and a strawberry are scattered around the scene. In the background, there is a blurred orange flower and soft light coming from behind, giving a warm, inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup plain vegan yogurt (such as Silk Cultured Coconut Unsweetened Yogurt)
3/4 cup unsweetened plant milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons oil (grapeseed or melted refined coconut oil recommended)
1 and 1/2 tablespoons sugar or sweetener of choice
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Oil for cooking pancakes (grapeseed oil suggested)

Instructions

Step 1: Preheat your oven to 200°F (93°C) to keep the pancakes warm while you cook.
Step 2: In a large mixing bowl, whisk together the vegan yogurt, plant milk, apple cider vinegar, vanilla extract, oil, and sugar. Set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Step 4: Add the dry ingredients to the wet ingredients and whisk just until combined. A few small lumps are fine; do not overmix to avoid tough pancakes. Let the batter rest for 5 minutes while you preheat your skillet.
Step 5: Heat a large non-stick skillet over medium heat (or an electric griddle to 350°F). Add a drizzle of oil to coat the surface.
Step 6: Using a 1/3 cup measuring cup, scoop a heaped amount of batter onto the hot skillet. Add more oil as needed and fill the pan to fit 2-3 pancakes at a time.
Step 7: Cook until bubbles appear on the surface, about 2-3 minutes. Flip carefully and cook another 2-3 minutes until golden brown. Adjust heat to medium-low if the pan gets too hot.
Step 8: Serve warm topped with vegan butter, maple syrup, fresh fruit, or macerated strawberries. Enjoy!

Tips & Variations

Use any unsweetened plant milk you prefer—almond, oat, or soy work well.
Swap the sugar for maple syrup or coconut sugar for a different sweetness profile.
For extra fluffiness, let the batter rest a little longer, up to 10 minutes.
Add fresh blueberries or chocolate chips to the batter just before cooking for a tasty twist.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a toaster or a skillet over low heat to maintain their texture. These pancakes also freeze well; separate each with parchment paper and freeze for up to 1 month. Reheat from frozen in a toaster or oven.

How to Serve

A close-up view of a thick, six-layer stack of golden-brown pancakes held by a silver fork with a woman's hand, showing the slightly crispy edges and soft, fluffy inner texture. Below the stack, on a white plate, more pancakes are arranged with scattered fresh blueberries and raspberries around the base of the stack. The background features a soft purple tone with a white marbled surface visible partially. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend includes a binder like xanthan gum for the best texture.

What if I don’t have vegan yogurt on hand?

You can substitute the vegan yogurt with an equal amount of extra plant milk and increase the apple cider vinegar slightly to maintain the tangy “buttermilk” effect, but the yogurt adds extra tenderness and flavor.