Fluffy Vegan Buttermilk Pancakes

Today I am giving you a recipe for SUPER fluffy vegan buttermilk pancakes.

These pancakes are a recipe I have been experimenting with for a while. I LOVE pancakes that are light and fluffy and thick, but still simple enough to whip up in the morning.

♡ PS: for more delicious and simple vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!

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Vegan Buttermilk Pancakes

Vegan Buttermilk Pancakes

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 large pancakes

Description

These pancakes use minimal ingredients that you can find at any store, and with a little practice it is easy to get the hang of nailing the perfect pancakes every time.


Ingredients

  • 1 cup almond milk or non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • pinch of salt
  • 1 tbsp oil

Instructions

  1. Combine the almond milk and apple cider vinegar, stirring well. Set aside.
  2. In a mixing bowl, whisk together flour, baking powder, sugar and salt.
  3. Add the oil to the milk mixture and stir. Then pour into dry mixture.
  4. Mix until JUST combined. Lumps are okay! Do not over-mix. See video for what the batter should look like.
  5. Heat a frying pan to medium heat. Spray oil lightly onto pan.
  6. Using scoop batter into round pancake shapes, leaving some room for spreading. I usually do 2 at a time. BE PATIENT! Let it cook until bubbles rise to the surface then burst, and the edges start to look cooked. Take a peak underneath and if it is golden, flip to the other side. Cook about 30 seconds-1 minute on the other side (the second side takes much less time to cook).

Serve with butter and maple syrup!

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  • Looooved this recipe!! Tried it today and I put some blueberries in the batter while cooking it on the pan. Delicious !! Keep up the good work Liv! ??

  • These are seriously the best pancakes ever. They turned out exactly like the picture and you would never know they’re vegan! They’re so fluffy and super simple to make. Thank you so much Liv for sharing this recipe! I’m definitely going to be making them again. Probably tomorrow haha!

  • Made them today an these are seriously the best vegan pankaces I have ever tried. Slightly crispy on the outside an super fluffy on the inside! Thanks for the recipe!! ?

  • Hello! I’m a huge fan of pancakes and I’m also vegan so I decided to try this recipe and absolutely loved it! I did forget to put the oil but the pancakes were super fluffy anyways. Thank you Liv for this recipe 🙂

  • These are amazing, so easy, and taste just like “traditional” buttermilk pancakes! I want to try this batter in my waffle iron next.

  • Made these this morning. During the entire meal, my boyfriend said “oh my god, incredible, delicious” on repeat ? thanks Liv! You nailed this recipe!

  • Thank you for these amazing fluffy pancakes, my 3 year old loves pancakes and I havent been able to find a vegan pancake recipe that works well until now. We also just recieved your cookbook and my daughter keeps asking to make those lovely looking cupcakes on the back! Excited to try some of your new recipes in it!

  • After so man positive reviews, I had to try this recipe and it did not disspoint!! Easy ingredients, easy to follow, quick to make and of course delicious!! Thanks for sharing Liv!

  • These were amazing and so fluffy and airy! Ha l you for he recipe! Is here any way hey can be made gluten free?

  • These are really good and fluffy. We are trying not to use oil, so we substituted maple syrup for the oil and decreased the sugar to 2 tsp. They come out great!

  • Amazing! Taste just like buttermilk pancakes and are so easy to make!! My non vegan family can’t eve tell the difference!

  • Can’t believe I found this recipe – I loved that it didn’t require any sort of egg replacer. I used soya milk and added a bit more sugar and it was great. Made 6 small pancakes.

  • Tried these today and they were AMAZING! Very good flavor! Even my Non-Vegan husband said that he liked these better than regular buttermilk pancakes! Thank you for sharing this one!

  • Absolutely love these! They’re nice and fluffy and not too heavy, yet are very filling. Made them for the first time a moth ago and have been re-making them a couple times a week since (because who said you can’t have pancakes for lunch and/or dinner?).

  • Usually whenever I try to make pancakes I fail so bad but this recipe was so easy to follow, they turned out perfect! So fluffy and light

  • Well I’ve been making these for months now so I figured the least I could do is leave a rating for Liv. These pancakes are so fluffy and yummy. They aren’t complicated like some pancake recipes and they are pretty fool proof. I’ve forgotten oil one time and sugar another time and they still turned out great. I’ve used ripple pea milk and soy milk and I’ve noticed that because they are thicker than almond or a nut milk I have to thin the batter out with water. I’m able to whip these up fast with a toddler pulling on my leg. Thank you Liv!

  • Made these for my non vegan boyfriend and he is OBSESSED! He asks for them every weekend 🙂 I also added a bit of cinnamon to the batter and it made them even more delicious! Thanks for sharing this recipe xx

  • The best and simplest pancake recipe ever. I finally have a vegan pancake recipe that beats the non vegan version. Thank you!!

  • Very easy and so tasty! I’ve made more pancakes in the past few weeks than I have in my entire life, thanks to this recipe!

  • Amazing recipe.Very straight forward and comes out exactly like in the pictures before trying this recipe I thought I would give up on ever making pancakes again as I could never get the batter right.The ingredients are things normal people have at home and the pancake on its own taste good while most vegan pancakes need to be drowned in syrup to taste decent.

  • Incredibly easy, no weird ingredients, tastes amazing. My go to recipe, and my non vegan boyfriend loves it as well!

  • These sound so good!
    Are these something that could be made in bulk and stored in fridge or even frozen and reheated?