Fluffy Vegan Buttermilk Pancakes (Just 6 Ingredients!)
by Olivia Biermann
on Jan 23, 2019 (updated May 16, 2025)
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.
Liv’s tip for extra fluff
Don’t over-mix the batter! I’ve learned the hard way that over-mixing develops the gluten, which can lead to dense, chewy pancakes—definitely not what we want! My batter always has a few lumps, and that’s totally fine.
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!
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Fluffy Vegan Buttermilk Pancakes (just 6 ingredients!)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 large pancakes
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.
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
Instructions
- Combine the Almond Breeze Original Almondmilk and apple cider vinegar, stirring well. Set aside.
- In a mixing bowl, whisk together flour, baking powder, sugar and salt.
- Add the oil to the almondmilk mixture and stir. Then pour into dry mixture.
- Mix until JUST combined. Lumps are okay! Do not over-mix. See video for what the batter should look like.
- Heat a frying pan to medium heat. Spray oil lightly onto pan.
- 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.
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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 !
Perfect. Emphasis on mixing ingredients “just enough” and “lumps are okay”.
THE MOST PERFECT VEGAN PANCAKES!
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!
Weekly staple!
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!
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!!!
Best pancake recipe ever!! I’ve tried so many and this is by far my favorite.
Loved this!!!! Use unsweetened vanilla almond breeze and was amazing. Will definitely be making again.
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!
I tried this recipe and .. I love the pancakes. Thank you so much.
I tried this recipe and .. I love them! Thank you so much.
THE BEST pancake recipe and so easy. It is my go-to! Thank you!
This recipe was so easy to follow and the pancakes came out so fluffy and delicious!
Perfect!!! I’ve been searching and everything has too much baking soda taste. This is amazing!!
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!
This recipe was amazing!!! My new favorite.
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!
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).
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
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
Amazing recipe!!
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.
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!
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.
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
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!
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!!
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
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.
Something about this combo is absolutely perfect. So fluffy, so thick and so delicious.
Got hungry made them up used a banana left out the sugar and Ripple milk works just fine…yum…thanks for the recipe!
Oops, forgot, used gluten free flour too.