The best thick and fluffy vegan buttermilk pancakes you’ll ever try. Topped with vegan butter and maple syrup they make the perfect vegan breakfast.
These vegan buttermilk pancakes are so light and fluffy and so thick and gorgeous that you will fall in love with them.
They’re made with homemade vegan buttermilk, made from mixing lemon juice and soy milk. So easy.
The result is thick and fluffy and seriously tasty topped with vegan butter and maple syrup. This is what vegan breakfast dreams are made of.
And if you love delicious pancakes then you’ll also love our vegan banana pancakes, vegan blueberry pancakes and vegan oatmeal pancakes.
What Goes Into These Pancakes:
Ingredient Notes
- Vegan butter – is melted first before it goes into the batter. And then we use more vegan butter to grease the pan for cooking as well. This adds a lovely buttery flavor to these pancakes. However, you can also use melted coconut oil if you prefer.
- Baking powder – we use a whole tablespoon of baking powder in these pancakes which is what makes them so fluffy.
- Vegan buttermilk – the vegan buttermilk is made by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Soy milk works BEST for this as it creates a really thick buttermilk, which most closely resembles real buttermilk. However, if you have an issue with soy milk then almond milk is the next best option.
How To Make Vegan Buttermilk Pancakes
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
- Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug. Add soy milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.
- Add the vegan buttermilk, melted vegan butter, soy milk and vanilla extract and mix into a batter.
- Heat up a frying pan or skillet on medium heat. When hot, add vegan butter or oil and swirl it around the pan.
- Add roughly ¼ cup of batter to the hot pan. When the edges of the pancake start to look dry and there are bubbles on top (this takes about 2 minutes), then flip it and cook the other side for another 1-2 minutes.
- Cook until both sides are browned and cooked through.
- Repeat with the rest of the batter until all your pancakes are cooked.
Serving Suggestions
Serve them topped with a pat of vegan butter and lots of maple syrup for drizzling. Fresh fruit, like strawberries, raspberries and blueberries are also great to serve alongside these pancakes.
If you want to make a full breakfast spread, then some vegan bacon or vegan sausages would be great too, or a tofu scramble.
Make Them Gluten Free
If you’d like to make these vegan buttermilk pancakes gluten-free then my best recommendation is to simply swap the all purpose flour for a gluten-free all purpose flour blend. We’re fans of Bob’s Red Mill Gluten Free All Purpose Baking Flour.
Also check out our vegan gluten free pancakes.
Storing and Freezing
Keep leftover pancakes stored in the fridge for up to 5 days. Reheat in the toaster.
They are also freezer friendly for up to 3 months. Let them cool completely before freezing and then freeze them in freezer safe bags. Reheat them directly from frozen in the toaster.
More Vegan Pancakes & Waffles
- The Best Vegan Pancakes
- Vegan Waffles
- Vegan Banana Waffles
- Vegan Peanut Butter Pancakes
- Vegan Protein Pancakes
- Vegan Pumpkin Pancakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Buttermilk Pancakes
Ingredients
- 1 ½ cups All Purpose Flour (188g)
- 3 Tablespoons White Granulated Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Vegan Buttermilk (240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup line
- ¼ cup Vegan Butter (57g) Melted
- ¼ cup Soy Milk (60ml)
- 1 teaspoon Vanilla Extract
- Vegan Butter or Oil, for frying
Instructions
- Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
- Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug. Add soy milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.
- Add the vegan buttermilk, melted vegan butter, soy milk and vanilla extract and mix into a batter.
- Heat up a frying pan or skillet on medium heat. When hot, add vegan butter or oil and swirl it around the pan.
- Add roughly ¼ cup of batter to the hot pan. When the edges of the pancake start to look dry and there are bubbles on top (this takes about 2 minutes), then flip it and cook the other side for another 1-2 minutes.
- Repeat with the rest of the batter until all your pancakes are cooked.
- Serve them topped with a pat of vegan butter and lots of maple syrup for drizzling.
Notes
- All purpose flour – must be measured correctly either by weighing it out on a food scale (most accurate) or by using the ‘spoon and level’ method. Spoon it into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Soy milk – works BEST for making vegan buttermilk as it creates a really thick buttermilk, which most closely resembles real buttermilk. However, if you have an issue with soy milk then almond milk is the next best option.
- Vegan butter – adds a lovely buttery flavor to these pancakes. However, you can also use melted coconut oil if you prefer.
- Make them gluten free: If you’d like to make these vegan buttermilk pancakes gluten-free then my best recommendation is to simply swap the all purpose flour for a gluten-free all purpose flour blend. We’re fans of Bob’s Red Mill Gluten Free All Purpose Baking Flour.
- Storing: Keep leftover pancakes stored in the fridge for up to 5 days. Reheat in the toaster.
- Freezing: They are also freezer friendly for up to 3 months. Let them cool completely before freezing and then freeze them in freezer safe bags. Reheat them directly from frozen in the toaster.
Delicious, fluffy pancakes!
Thanks Kathi!
Just to be sure I’m understanding correctly…you make 1 cup of vegan buttermilk and then add another 1/4 cup of soy milk?
Yes exactly.
Best vegan pancakes ever. Only change I made was oat milk instead of soy and half a tsp of cinamon. Sooo good!
Thanks so much Adam!
I’m not vegan, but I have a lot of dietary restrictions (can’t have cow’s milk, etc) and these pancakes were really delicious. I used honey instead of sugar for the recipe and they still turned out good.
Thank you so much for taking the time to share your lovely comment and review! So happy you enjoyed the pancakes.
Honestly I think these were the pancakes I’ve ever had!! My partner was a little hesitant about how the vegan pancakes would turn out but he was very happily surprised with how good they were!! Made it two days in a row hehe
Fantastic! So happy you enjoyed them!
Indeed they are the best pancakes. We are fasting and wanted to make something good. I think I like them more than the non vegan version. Thank you.
So happy you enjoyed them Laura! Thanks so much for the great review.
These pancakes turned out fluffy and delicious! I followed the recipe with no changes.
Thanks so much Lana!