Thick & Fluffy Vegan Pancakes with Buttermilk

Four pancakes stacked on a plate, the pancake stack is topped with butter.

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Thick & Fluffy Vegan Pancakes with Buttermilk

Fluffy vegan buttermilk pancakes that call for just a few ingredients! This recipe is easy to make and completely dairy-free, eggless, and can be made gluten-free if needed. They’re thick, light, and tender and can be customized with maple syrup, fruit sauce, berries, whipped cream, and more! This vegan breakfast will make the perfect addition to any breakfast or brunch table.

Prep Time10

Cook Time20

Total Time30

Servings: pancakes

Author: Gwen Leron

Ingredients

1 ¾ cups (438ml) unsweetened dairy-free milk (see note below)
5 teaspoons lemon juice (see note below)
2 cups (250g) all-purpose flour
3 tablespoons (38g) sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons vanilla extract

Instructions

Make Vegan Buttermilk:

Pour the dairy-free milk into a measuring cup or bowl.
Add the lemon juice to the milk and stir.
Set aside for 10 minutes.

Make Pancake Batter:

Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Add the vanilla extract to the buttermilk and stir.
Slowly add the buttermilk mixture to the dry ingredients, and mix until all ingredients have combined, don't over-mix. Rest for 5 minutes.

Cook the Pancakes:

Heat pan over medium-high heat for at least 2 minutes. (The heat may need to be adjusted a few times while cooking the batch.)
Lightly coat the surface of the pan with a small amount of oil.
Ladle ⅓ cup of the pancake batter into the center of your pan, cooking 1 at a time.
Flip after roughly a minute and a half, when bubbles form all over the top of the pancake and the edges start to look dry. After they are flipped, cook for another minute and a half, or so.
Repeat until the batter is done. If you find that the pancakes are browning too much or too fast, turn the heat down to medium-low.
Serve with maple syrup or other toppings of your choice. (Suggestions above!)

Notes

Please read all of the information above, as well as the notes below before making this recipe.
Be sure to use a very good non-stick skillet, a well-seasoned cast iron pan, or a non-stick griddle. You may need to re-oil the cooking surface in between pancakes to avoid sticking.
Soy milk is highly recommended as it will give you vegan buttermilk with the best and thickest consistency that will be the most similar to regular buttermilk, almond milk is the next best choice. Make sure that what you use is both unsweetened and unflavoured.
Apple cider vinegar or plain white vinegar can be used instead of lemon juice when making the buttermilk.
Store leftovers for up to four days in an airtight container in the refrigerator. To freeze, cool them completely, separate with parchment squares, so they don't stick together, and freeze them for up to two months. Reheat in your oven, microwave, air fryer, or toaster oven.
To make a vegan gluten-free version: Make my vegan gluten-free pancakes but replace the dairy-free milk in that recipe with vegan buttermilk. Both recipes use the same amount of buttermilk, so follow the method in the recipe above to make it.
This recipe will NOT work with coconut flour or any other single gluten-free flour.
Nutrition information is based on one of nine pancakes, each pancake made with ⅓ cup of batter, without maple syrup, toppings, or add-ins, and the recipe is prepared as written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition