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Vegan Buttermilk Pancakes Recipe

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★★★★★

4.7 from 113 reviews

These Vegan Buttermilk Pancakes are light, fluffy, and dairy-free, made with a simple combination of plant-based yogurt, milk, and classic pancake ingredients. Perfect for a comforting breakfast or brunch, they mimic traditional buttermilk pancakes using vegan substitutes, providing a delicious and allergy-friendly alternative that everyone can enjoy.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup plain vegan yogurt (Silk Cultured Coconut Unsweetened Yogurt recommended)
  • 3/4 cup unsweetened plant milk (such as almond, soy, or oat)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons oil (grapeseed oil or melted refined coconut oil recommended)
  • Oil for cooking pancakes (grapeseed oil recommended)

Dry Ingredients

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 200°F (about 93°C) to keep the cooked pancakes warm as you prepare the rest.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the vegan yogurt, unsweetened plant milk, apple cider vinegar, vanilla extract, and oil until fully combined. Set aside.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the sugar, all-purpose flour, baking powder, salt, and cinnamon.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently whisk until just combined. The batter should have some small lumps remaining; do not overmix to avoid tough pancakes. Let the batter rest for 5 minutes while you preheat your skillet.
  5. Preheat Skillet: Heat a large non-stick skillet over medium heat. If using an electric griddle, preheat it to 350°F (about 177°C). Once hot, add about a tablespoon of oil to coat the surface.
  6. Cook Pancakes: Using a 1/3 cup measuring cup, pour a heaping scoop of batter onto the hot skillet. Repeat to fill the skillet (about three pancakes on a standard skillet). Add more oil if needed as you cook.
  7. Flip Pancakes: Cook until bubbles form on the surface, roughly 2-3 minutes. Flip carefully and cook the other side for another 2-3 minutes or until golden brown. Adjust heat to medium-low if the skillet becomes too hot during cooking.
  8. Serve and Enjoy: Transfer cooked pancakes to the preheated oven to keep warm. Serve with vegan butter, maple syrup, fresh fruit, or macerated strawberries as desired. Enjoy your delicious vegan buttermilk pancakes!

Notes

  • Do not overmix the batter to maintain a fluffy texture; small lumps are fine.
  • Adjust the heat if pancakes brown too quickly to avoid burning.
  • Use refined coconut oil or grapeseed oil for a neutral flavor profile.
  • Batter resting time helps activate the baking powder and enhances fluffiness.
  • Keep cooked pancakes warm in the oven until serving to maintain temperature and texture.

Keywords: vegan pancakes, buttermilk pancakes, dairy-free breakfast, plant-based pancakes, easy vegan recipe

Find it online: https://leofoster.com/vegan-buttermilk-pancakes-recipe/