These wonderfully fluffy Vegan Buttermilk Pancakes will let your breakfast dreams soar!
Pancakes are a firm favourite for me when it comes to weekend breakfasts. One thing that doesn’t seem to come as easy however is getting your vegan pancakes to be perfectly soft and fluffy! I’m therefore happy to share this recipe for Vegan Buttermilk Pancakes with you today and show you how you can create the perfect fluffy vegan pancakes at home!
What you’ll need
This is created by combining soy milk (or another milk alternative) with apple cider vinegar. Simply combine, stir and set aside to curdle for at least 10 minutes.
The perfect. ingredient to firstly replace the use of any eggs in this pancake recipe and secondly to help make your stack extra fluffy. Use a plain version!
to add some delicious sweetness to your vegan buttermilk pancakes! Alternatively you can use agave, fruit syrups or a vegan honey alternative. You can also replace it with sugar or leave it out completely if you’d like to keep your pancakes low sugar.
Baking powder & baking soda:
as there’s no egg in this recipe, the baking powder and soda will help your pancakes rise and become extra soft and fluffy!
I prefer using vanilla powder, but you can replace the powder with extract as well. Per 1/4 tsp powder, simply use 2 tsp extract instead.
Pinch of salt:
helps bring out the natural flavours of your other ingredients, so it’s important to add!
my favourite spice! The cinnamon will give your pancakes a wonderfully sweet flavour and make your house smell fantastic!
The base for the pancakes! I used regular plain flour for my recipe on this occasion, but you can easily make these gluten-free by swapping it out for a gluten-free alternative, like buckwheat flour or a gluten-free flour mix.
coconut oil for greasing:
Coconut oil fits perfectly to grease your pans for these vegan buttermilk pancakes. Alternatively you can use a neutral flavour oil, such as rapeseed.
How to make fluffy vegan pancakes
The secret to making fluffy vegan pancakes is laying in the ingredients. For the perfectly soft and fluffy vegan pancakes I add both vinegar and baking soda + baking powder to my pancake batter.
The vinegar – on this occasion apple cider vinegar – is combined in the vegan buttermilk mix. The baking soda and baking powder are blended into your dry ingredients. Once your dry ingredients are combined with the wet the vinegar/baking soda combination is going to start working and make a fluffy and bubbly batter.
To create these pancakes, you simply use a large bowl and a jug. In the bowl you’re combining your dry ingredients (flour, baking powder, baking soda, vanilla powder, salt, cinnamon). In the jug. you first combine milk and vinegar, then set these aside to curdle for 10 minutes. After, simply add in the maple syrup and vegan yogurt and whisk.
Combine all ingredients in the large bowl and let the batter rest for a few minutes whilst you’re greasing/heating your pans to medium heat. I’m using 2 pans for this occasion: one small “egg” pan and a large crepe pan. Start by spooning your mix into the small pan until it’s about 1-2 cm thick. Don’t touch it and let is rest for about 4-5 minutes or until your edges are starting to firm up. Be very quick when you flip the pancake into the larger crepe pan and repeat until the batter is used up.
This recipe should make 2 thick American style vegan buttermilk pancakes.
What to top these vegan buttermilk pancakes with
Fruit or chia jam:
My favourite pancake toppings include fresh fruit! At the current time (creating this recipe during the Coronavirus!) it is however not always easy to get my hands on fresh fruit (especially berries) and also recommended to only visit stores for emergency supplies, so instead of my usual fresh berries, I’ve topped my pancakes with an easy homemade chia jam created from frozen berries and chia seeds – yum!
I love adding layers of protein yogurt in between my stacked pancakes. This is super simple to whip up: Simply combine. 1 scoop of vegan vanilla protein with 1 cup vegan yogurt. So delicious and adding some extra protein to the meal. You can easily adjust this to chocolate cream by adding a vegan chocolate protein & 1/2 tsp cacao powder or adding in pink pitaya powder or spirulina for other exciting colours.
Nuts & seeds:
A combination of different textures is always important for me when I create my recipes, so I love sprinkling a little extra crunch on top of soft and smooth recipes, such as this one. Flaked almonds, cacao nibs and puffed quinoa are some of my favourites. Simply use your favourite nuts & seeds or also some granola to add a delicious crunch to your pancakes!
A generous drizzle of maple syrup is my absolute favourite way to finish off a pancake stack! If you don’t have maple to hand, you can also use, agave, fruit syrups or a vegan honey alternative.
Variations for this recipe
To make a gluten free version of these vegan buttermilk pancakes, simply swap out thee gluten flour for a gluten-free alternative. It’s important to note that nut based flours, such as almond or coconut flour will not make a good flour substitute for this recipe. Use a ready made gluten-free flour blend instead for these pancakes to work out.
If you’re allergic to soy, then don’t worry. You can easily swap out the soy milk I’ve utilised for your favourite plant milk. I’d recommend using oat, almond or coconut.
In case you’re out of any suitable vinegars for this you can replace it with the juice of 1/2 lemon. This will however add a lemon-y flavour to your pancakes, but it’s very delicious & a great replacement!
If you’re using vanilla extract instead of the vanilla powder then replace it with 2 tsp extract instead of 1/4 tsp powder.
This recipe is:
- 100% vegan
- optionally gluten free
- super fluffy
- delicious & filling
- the perfect weekend breakfast
- possible to freeze
- super tasty
- easy to make at home
These Vegan Buttermilk Pancakes are wonderfully fluffy and the perfect vegan pancakes for weekend brunches and so easy to make at home!
- Grease and preheat 2 pans on your stove over medium heat: one small “egg” pan and one larger non-stick pan.
- In a jug combine your milk and apple cider vinegar and place them aside for 10 minutes to curdle. After, simply add in the maple syrup and vegan yogurt and whisk.
- In a large bowl mix your dry ingredients (flour, baking powder, baking soda, vanilla powder, salt, cinnamon).
- Combine all ingredients in the large bowl and let the batter rest for a few minutes.
- Start by spooning your mix into the small pan until it’s about 1-2 cm thick. Don’t touch it and let is rest for about 4-5 minutes or until your edges are starting to firm up. Be very quick when you flip the pancake into the larger crepe pan and repeat until the batter is used up.
- This recipe should make 2 thick American style vegan buttermilk pancakes (= 1 portion). If you’re looking to make more, simply scale up the recipe.
Keywords: vegan buttermilk pancakes, buttermilk pancakes, fluffy vegan pancakes, how to make fluffy vegan pancakes, vegan American pancakes
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