BREAKFAST

Vegan Buttermilk Pancakes – Loving It Vegan

The best thick and fluffy vegan buttermilk pancakes you’ll ever try. Topped with vegan butter and maple syrup they make the perfect vegan breakfast.

Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

These vegan buttermilk pancakes are so light and fluffy and so thick and gorgeous that you will fall in love with them.

They’re made with homemade vegan buttermilk, made from mixing lemon juice and soy milk. So easy.

The result is thick and fluffy and seriously tasty topped with vegan butter and maple syrup. This is what vegan breakfast dreams are made of.

And if you love delicious pancakes then you’ll also love our vegan banana pancakes and our vegan blueberry pancakes.

What Goes Into These Pancakes:

Photo of the ingredients needed to make vegan buttermilk pancakes.

Ingredient Notes

  • Vegan butter – is melted first before it goes into the batter. And then we use more vegan butter to grease the pan for cooking as well. This adds a lovely buttery flavor to these pancakes. However, you can also use melted coconut oil if you prefer.
  • Baking powder – we use a whole tablespoon of baking powder in these pancakes which is what makes them so fluffy.
  • Vegan buttermilk – the vegan buttermilk is made by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Soy milk works BEST for this as it creates a really thick buttermilk, which most closely resembles real buttermilk. However, if you have an issue with soy milk then almond milk is the next best option.
Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

How To Make Vegan Buttermilk Pancakes

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
Two photo collage showing dry ingredients added to mixing bowl and mixed together.
  • Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug. Add soy milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.
  • Add the vegan buttermilk, melted vegan butter, soy milk and vanilla extract and mix into a batter.
Two photo collage showing wet ingredients added to dry and mixed into a pancake batter.
  • Heat up a frying pan or skillet on medium heat. When hot, add vegan butter or oil and swirl it around the pan.
  • Add roughly ¼ cup of batter to the hot pan. When the edges of the pancake start to look dry and there are bubbles on top (this takes about 2 minutes), then flip it and cook the other side for another 1-2 minutes.
Two photo collage showing pancake batter in a frying pan and then flipped.
  • Cook until both sides are browned and cooked through.
Cooked pancake on a spatula.
  • Repeat with the rest of the batter until all your pancakes are cooked.
Stack of vegan buttermilk on a blue plate.

Serving Suggestions

Serve them topped with a pat of vegan butter and lots of maple syrup for drizzling. Fresh fruit, like strawberries, raspberries and blueberries are also great to serve alongside these pancakes.

If you want to make a full breakfast spread, then some vegan bacon or vegan sausages would be great too, or a tofu scramble.

Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

Make Them Gluten Free

If you’d like to make these vegan buttermilk pancakes gluten-free then my best recommendation is to simply swap the all purpose flour for a gluten-free all purpose flour blend. We’re fans of Bob’s Red Mill Gluten Free All Purpose Baking Flour.

Also check out our vegan gluten free pancakes.

Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

Storing and Freezing

Keep leftover pancakes stored in the fridge for up to 5 days. Reheat in the toaster.

They are also freezer friendly for up to 3 months. Let them cool completely before freezing and then freeze them in freezer safe bags. Reheat them directly from frozen in the toaster.

Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

More Vegan Pancakes & Waffles

  1. The Best Vegan Pancakes
  2. Vegan Waffles
  3. Vegan Banana Waffles
  4. Vegan Peanut Butter Pancakes
  5. Vegan Protein Pancakes
  6. Vegan Pumpkin Pancakes
Forkful of pancakes.

Did you make this recipe? Be sure to leave a comment and rating below!

Stack of vegan buttermilk pancakes on a blue plate.

Vegan Buttermilk Pancakes

The best thick and fluffy vegan buttermilk pancakes you’ll ever try. Topped with vegan butter and maple syrup they make the perfect vegan breakfast.

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Course: Breakfast

Cuisine: American, Vegan

Diet: Vegan

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 10

Calories: 130kcal

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Instructions

  • Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.

  • Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug. Add soy milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.

  • Add the vegan buttermilk, melted vegan butter, soy milk and vanilla extract and mix into a batter.

  • Heat up a frying pan or skillet on medium heat. When hot, add vegan butter or oil and swirl it around the pan.

  • Add roughly ¼ cup of batter to the hot pan. When the edges of the pancake start to look dry and there are bubbles on top (this takes about 2 minutes), then flip it and cook the other side for another 1-2 minutes.

  • Repeat with the rest of the batter until all your pancakes are cooked.

  • Serve them topped with a pat of vegan butter and lots of maple syrup for drizzling.

Notes

  1. All purpose flour – must be measured correctly either by weighing it out on a food scale (most accurate) or by using the ‘spoon and level’ method. Spoon it into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. 
  2. Soy milk – works BEST for making vegan buttermilk as it creates a really thick buttermilk, which most closely resembles real buttermilk. However, if you have an issue with soy milk then almond milk is the next best option.
  3. Vegan butter – adds a lovely buttery flavor to these pancakes. However, you can also use melted coconut oil if you prefer.
  4. Make them gluten free: If you’d like to make these vegan buttermilk pancakes gluten-free then my best recommendation is to simply swap the all purpose flour for a gluten-free all purpose flour blend. We’re fans of Bob’s Red Mill Gluten Free All Purpose Baking Flour.
  5. Storing: Keep leftover pancakes stored in the fridge for up to 5 days. Reheat in the toaster.
  6. Freezing: They are also freezer friendly for up to 3 months. Let them cool completely before freezing and then freeze them in freezer safe bags. Reheat them directly from frozen in the toaster.

Nutrition

Serving: 1Pancake | Calories: 130kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 237mg | Potassium: 64mg | Fiber: 1g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan




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