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Thumbnail image of a stack of pancakes with syrup dripping down them

Vegan Buttermilk Pancakes

Light and fluffy eggless pancakes that make a perfect lazy-day brunch.

Course Dessert
Cuisine vegan
Keyword vegan buttermilk pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 405 kcal

Ingredients

  • 300 ml Unsweetened soy milk (1 cup + 3 tablespoons)
  • 1 Tablespoon Apple cider vinegar (or lemon juice)
  • 150 g Self-raising flour (1 cup + 2 tablespoons)
  • 2 Tablespoons Caster sugar
  • 1 Teaspoon Baking powder
  • Oil for frying

To top:

  • Maple syrup or agave nectar

Instructions

  1. In a small bowl or mug, mix the milk with the apple cider vinegar. Give it a whisk with a fork and set aside for 5 minutes. This will act as your vegan buttermilk.

  2. In a larger bowl, mix the flour, sugar and baking powder together. Use your spoon to create a small well at the bottom of the bowl.

  3. Add your vegan buttermilk. Stir until just combined to form a lumpy batter. Do not over mix.

  4. Let the batter sit at room temperature for 5 minutes to allow the flour to absorb the liquid. This will make your pancake batter slightly thicker.

  5. Heat up a small amount of oil or vegan butter in a non-stick pan. Fry the batter, a little at a time, over medium-high heat. Flip the pancakes when air bubbles start to form on the top.

  6. Add any desired toppings and serve with maple syrup or agave nectar.

Recipe Video

Recipe Notes

  • I always use unsweetened organic soy milk for this recipe as it creates a thick, creamy buttermilk. Results with other milks may vary. If using another type of milk, I recommend starting with ~240ml (1 cup) and adding more if you need it.
Nutrition Facts
Vegan Buttermilk Pancakes
Amount Per Serving (4 pancakes (1/2 the batter))
Calories 405 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 245mg11%
Carbohydrates 63g21%
Fiber 3g13%
Sugar 11g12%
Protein 12g24%
* All values are an estimate only and will vary depending on the food brands used.