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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


  • 300 ml Unsweetened soy milk (1 cup + 3 tablespoons)
  • 1 Teaspoon 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


  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 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.