Fluffy Vegan Buttermilk Pancakes (Just 6 Ingredients!)

These pancakes are soft, fluffy, and egg- and dairy-free—but you’d never guess it! Made with just 6 everyday ingredients, they’re easy to whip up in 20 minutes. Honestly? They’re some of the best pancakes around, vegan or not.

Thank you Almond Breeze for sponsoring this post.

No eggs, no problem

I can’t stop yelling it from the rooftops: you don’t need eggs to make fluffy pancakes! In this recipe, baking powder and vinegar do the heavy lifting—literally. They create air bubbles that help the batter rise (which you can actually see while they cook!), giving you that light, fluffy texture we all crave.

The magic-maker for vegan pancakes: homemade buttermilk

I can’t stand thin, rubbery pancakes that have no fluff or lift. Our recipe uses a mix of almond milk and vinegar to make a quick vegan buttermilk. After lots of trial and error, I realized the acidity actually helps break down the gluten in the batter, which makes the pancakes super tender, soft and melt-in-your-mouth good.

When you want something a little jazzier…

Plain buttermilk pancakes are a classic for a reason—but hey, no shame in wanting to mix things up a bit! Some of you have shared your favourite add-ins like cinnamon, a handful of chocolate chips or blueberries (yes please).

Greg likes to go all out on the weekends and make our bourbon banana pancakes—definitely a little more effort, but so worth it. I’ll switch things up sometimes too and make pancakes with protein powder. And if its anywhere near October you can bet I’m making pumpkin spice pancakes. Gotta keep it interesting!

Fluffy Vegan Buttermilk Pancakes (just 6 ingredients!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 79 reviews

• Author: Olivia Biermann
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 large pancakes

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Description

These pancakes are soft, fluffy, and egg- and dairy-free—but you’d never guess it! Made with just 6 everyday ingredients, they’re easy to whip up in 20 minutes. Honestly? They’re some of the best pancakes around, vegan or not.

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Ingredients

• 1 cup Almond Breeze Original Almondmilk
• 1 tsp apple cider vinegar
• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp sugar
• pinch of salt
• 1 tbsp oil

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Instructions

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!

Notes

Storing Leftovers:

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.