Mornings, Popular, Vegan Food

Fluffy Vegan Buttermilk Pancakes (Just 6 Ingredients!)


These Vegan Buttermilk Pancakes are the best, thick and fluffy vegan pancakes. Whip up a stack this weekend in 20 minutes or less with simple ingredients you can find anywhere.

Thank you Almond Breeze for sponsoring this post!

I have been experimenting with this pancake recipe for a while, and am finally ready to share the perfect pancake recipe. I LOVE pancakes that are light and fluffy and thick, but still simple enough to whip up in the morning and these check every box.

Why You’ll Love This Recipe 

  • No complicated ingredients. Many vegan pancake recipes contain a long ingredient list, but I wanted to keep this fluffy vegan pancake recipe as simple as possible. No flax egg, funky flour substitutes, or expensive sugar alternatives.
  • Tastes just like classic pancakes. No one would ever guess that these pancakes are vegan – they taste just like the real thing and are approved by hundreds of pancake lovers.
  • Easy to customize. Below I’ve shared several substitutions you can make to suit your pantry and use what you have on hand, including a gluten-free option.
Vegan Buttermilk Pancakes
Fluffy Buttermilk Pancakes

Key Ingredients and Substitutions 

  • Almond milk – I love using lightly sweetened, original Almond Breeze, but really any plant milk will do. Coconut milk, soy milk, or oat milk are great choices.
  • Apple cider vinegar – This acid helps the almond milk curdle and creates your own vegan buttermilk. White vinegar is another option, if you are out of apple cider vinegar.
  • Flour – For the fluffiest vegan pancakes, I’d recommend using the classic all-purpose flour. or a combination of regular flour and whole wheat flour. If you are gluten-free, a gluten-free flour blend such as Bob’s Red Mill will work.
  • Baking powder – The key to making the pancakes tall and thick.
  • Sugar – A couple tablespoons of granulated sugar adds a light sweetness. I used granulated cane sugar, but another sugar such as light brown sugar or coconut sugar are alternative options.
  • Oil – Helps keep the pancake batter soft, fluffy, and adds a nice, cozy flavour. Any light tasting oil will do – try olive oil, avocado oil, vegetable oil or even melted coconut oil.

How to Make these Vegan Buttermilk Pancakes

  1. Start by making the vegan buttermilk. Combine the cup of non-dairy milk and apple cider vinegar, give it a stir, then set aside while you prepare the rest of the pancake mix.
  2. Mix the dry ingredients. In a large mixing bowl, add the flour, sugar, pinch of salt and baking powder. Whisk it really well to make sure it is all combined.
  3. Pour in the buttermilk mixture. Add the buttermilk mixture along with the oil to the dry ingredients. Using a wooden spatula, mix until just combined. There should be no dry flour left, but it will still be pretty lumpy.
  4. Heat your frying pan. Once hot, spray with cooking spray of choice, then add 1/3 cup of batter, pouring it into a round circle.
  5. Cook the pancakes. When the edges begin to lift and bubbles form on top of the pancakes, take a peak underneath. If it is golden brown, flip to the other side. Cook for an additional 30 seconds to 1 minute on the other side (the second side takes much less time to cook).
  6. Serve. Enjoy these vegan buttermilk pancakes immediately while hot.


Ideas for Serving

Buttermilk pancakes are a breakfast classic, but make a delicious meal any time of day. Readers have shared enjoying these pancakes with additions like ground cinnamon, chocolate chips, sliced banana with peanut butter, or coconut shreds. However you like them, serve alongside some of my other morning favorites such as tofu scramble, vegan tofu bacon or sausage, and breakfast potatoes, like these Everything Bagel Air Fryer Potatoes.

Or, keep it simple and enjoy with a pat of vegan butter, maple syrup, and your favorite fresh fruit!

How to Store

If you don’t eat the entire stack in one sitting, these vegan buttermilk pancakes can be refrigerated or frozen in an airtight container or freezer bag and eaten at a later date. Before storing, allow the leftover pancakes to cool to room temperature. Enjoy within 5 days if refrigerated or within 2-3 months if frozen. Pancakes can be reheated in the microwave or on the stovetop in a skillet until warmed through.

Recipe Troubleshooting

Why did my pancakes come out chewy?

Chewy or gummy pancakes are usually a result of over mixing the pancake batter. Over mixing whips air into the batter and over-activates the gluten. In turn, this causes the batter to become tough and stringy and will result in tough pancakes. For the lightest, fluffiest pancakes, use a light hand and mix just until combined. If needed, watch me make these pancakes on my Youtube Channel to help you see how gently I mix.

Why are my pancakes uncooked in the middle?

It sounds like the pan may have been too hot. If the heat is turned too high and the skillet is too hot, the outside of the pancakes will brown very quickly while leaving the inside gooey and uncooked. For best results, lower the heat and be patient! It will take a few minutes for the surface of the pancakes to begin to form air bubbles and be ready to flip.

How can I prevent my vegan buttermilk pancakes from sticking to the pan?

If you are using a nonstick pan or well seasoned cast iron skillet, the pancakes should not stick when lightly greased with oil or vegan butter. If your pancakes are sticking to the pan, it may be too hot or not have a good non-stick coating on it.

Similar Vegan Pancake Recipes to Try Next

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Vegan Buttermilk Pancakes

Vegan Buttermilk Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 74 reviews

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


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.



  1. Combine the Almond Breeze Original Almondmilk 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 almondmilk 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!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  1. 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! ??

  2. 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!

  3. Sarai Nieves

    OMG Thank you! So yummy and fluffy.

  4. Just made these and they were perfect and so fluffy!!

  5. 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!! ?

  6. Diana Cunha

    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 🙂

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

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

  9. 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!

  10. 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!

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

  12. 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!

  13. perfect recipe, thank you!

    • They were the delicious!!! For milk I usually prefer half soy & half almond milk and they still came out yummy! One question though, mine came out chewy… at first I thought they weren’t cooked all the way but then I realized that even when I intentionally over cooked them lol they were still chewy on the inside. Do you know why that is??

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

  15. 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.

  16. 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!

  17. 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?).

  18. 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

  19. 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!

  20. 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

  21. Just made this and it was awesome. Thanks for the recipe. Will definitely be making again.

  22. Elizabeth M.

    These were really a treat! The best pancakes ever!

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

  24. 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!

  25. 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.

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

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

  28. I just cooked these with white whole wheat flour and it turned out perfect. Fluffy and delicious! I also added chopped apricots to the batter and it turned out amazing! Thank you.

  29. The best vegan pancakes I’ve ever tried!

    • Love this! My partner who doesn’t like pancakes stole two off my plate! Only alteration was using oat milk.

      Just started following you on instagram as my partner and I became vegan a couple of months ago. Once I realized you had a website with recipes too, I was down the rabbit hole. I have 10 of your recipes marked down to try. So excited!

  30. The only pancake recipe that I ever use!!

  31. Got hungry made them up used a banana left out the sugar and Ripple milk works just fine…yum…thanks for the recipe!

  32. Something about this combo is absolutely perfect. So fluffy, so thick and so delicious.

  33. Finally a recipe that works! I just made it and I can tell, hands down, this is the best vegan pancake I’ve made! My non vegan husband loved as well and for now on we’re going to have pancakes more often in our breakfast! Thanks for sharing!

    • I have made this recipe a lot. It’s so good. And I’m not even vegan. Today I replaced some of the milk with mashed banana. So good.

  34. This worked perfectly for me! They came out suuuuper fluffy.
    I slightly adapted the recipe based on what I had on hand. I used self raising flour and didn’t add any baking powder and I used drinking coconut milk and didn’t add oil.
    The recipe was so easy!
    Thank you

  35. Claire Howard

    Beautiful pancakes. ..light and yummy.

    • Just another comment to vouch for how AMAZING and FLUFFY these pancakes are.

      And you were so right I did the despicable me “ITS SO FLUFFY” squeal.

      I added 30g of protein powder and a tablespoon or so more soy milk but they still turned out great.

      The video was super helpful (not to overmix).

      You are amazing!!

  36. These are hands-down the best pancakes I’ve ever had, hank you so much! This is the only recipe that I’ve found where the pancakes are super fluffy but also dense, and don’t take 10 ingredients and 20 minutes! And, most important of all, it makes just enough for one person!

  37. Hi Liv! Love your recipes.
    For some reason, when I make these- they’re still gooey on the inside, like def undercooked. I literally follow the recipe and instructions exactly!!! My pancakes just don’t look like yours either lol, after you cook the first two- do you still keep pan medium heat?

    • I think you need to lower your pan heat a bit and cook them until there are lots of bubbles rising to the surface & bursting, and the edges are fully cooked. If your stove is hotter than mine, it might be cooking the bottom too fast but not the inside which is why they are still gooey. Try lowering the heat and cooking them on one side until the top is looking firmer and cooked around the edges <3

  38. I have tried many vegan pancakes recipes and this is by far THE BEST! It’s super thick and fluffy, just the way I like it.
    Made waffles using this recipe and it turned out perfect! I did use only a tsp of baking powder just to be sure that it won’t rise too much.

  39. I just made these pancakes and had to stop after the first couple bites to leave a comment and say thank you. They are sooo delicious and fluffy! Thank you for sharing!

  40. Thank you for this recipe that I cannot wait to try! Also, YOUR MIXING BOWL IS GORGEOUS! 💚

    • These pancakes are amazing! I use unsweetened coconut milk due to a nut allergy, and they are so fluffy and delicious! I like them better than any recipe with milk & eggs.

  41. Lillian Knight

    Amazing recipe!!

  42. These delicious pancakes have absolutely become a staple for me!!! I have the recipe memorized and make them at least once a week. For anyone else who might be trying to limit oil in their diet, I’ve tried making these both with and without the oil, and I honestly can’t tell the difference so it’s easy to leave the oil out. I’ve also tried lots of add-in ingredients (mashed banana, blueberries, nuts, cocoa powder, etc.) and they always just come out amazing. Thank you, Liv, for such an amazing recipe!!! <3

  43. I feel like I’ve died and gone to vegan pancake heaven!! I’ve tried so many recipes and these totally took me back to my childhood and my mom making pancakes on Sunday. So fluffy and satisfying. I also appreciate how simple this recipe is. Thanks for sharing!

    xo Liz

  44. Very impressed! It’s 5am on a Saturday and I have a pancake pang. Pantry is running low so I made a few modifications. I used lemon juice instead of ACV, and I had enough olive oil for the batter but rimmed the pan with vegan butter. Highly recommend coconut sugar if you have it. I sprinkled some chocolate chips on after pouring the batter and duuuude. Keeping this recipe. Serving size is perfect for me (just enough to make me feel delightfully stuffed).

  45. I made these today and they were delicious! My boyfriend and roommate who are both not vegan reported they were good! Thank you so much!

  46. Yahshimabet Sellassie

    This recipe was amazing!!! My new favorite.

  47. Tahlia Marie

    Amazing, amazing, amazing recipe! I did not have baking powder so I used baking soda instead with the same measurement. I love fluffy these pancakes are!

  48. Perfect!!! I’ve been searching and everything has too much baking soda taste. This is amazing!!

  49. THE BEST pancake recipe and so easy. It is my go-to! Thank you!

  50. I tried this recipe and .. I love them! Thank you so much.

  51. I tried this recipe and .. I love the pancakes. Thank you so much.

  52. I’ve never ***EVER*** made a tasty pancake until I found this recipe. Perfect fluffy pancakes, I added blueberries and subbed the almond for oat milk. Thank you so much!

  53. Loved this!!!! Use unsweetened vanilla almond breeze and was amazing. Will definitely be making again.

  54. Best pancake recipe ever!! I’ve tried so many and this is by far my favorite.

  55. These are the best pancakes ever!!! I have been looking for a good vegan pancake recipe and OMG I finally found one thank you sooo much for posting this recipe my husband loved them too and he is not even vegan….simply heavenly!!!

  56. I have tried so many pancake recipes since I’ve been vegan and this is the only one that holds up! Truly, I have been raving about this to people and it even gets the thumbs up from my non vegan fam. Thankyou so much for sharing!

  57. Weekly staple!

    Thank you so so so much. We really loved these and will definitely have these on the monthly rotation for Sunday brunch! So fluffy and delicious!

  59. Perfect. Emphasis on mixing ingredients “just enough” and “lumps are okay”.

  60. I love love looooove this recipe! You can also altern the recipe by using strawberries or blueberries, or any fruit you’d like to add! Delicious pancakes !

  61. I’ve made these a couple times and they come out perfect every time! even wIth added things like chocolate chips and blueberries, probably my fav pancake recipe 🙂

  62. so fluffy and tasty! it’s also incredibly easy

  63. I use soy milk in baking, particularly when curdling is needed as it curdles better than any of the other plant milks. Oat milk is my second for baking because doesn’t curdle but has a rich texture like soy milk.

  64. So simple and so good! This one’s going in our book of favourite recipes!

  65. Thank you Liv for this recipe. I’ve used it with Spelt flour, and it works wonderfully! My children love it.
    -Mom of 3