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    Home » Breakfasts

    Vegan Buttermilk Pancakes

    Published: Nov 19, 2021 Updated: Nov 19, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Buttermilk Pancakes

    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.

    Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

    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:

    Photo of the ingredients needed to make vegan buttermilk 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.
    Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

    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.
    Two photo collage showing dry ingredients added to mixing bowl and mixed 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.
    Two photo collage showing wet ingredients added to dry and mixed into a pancake 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.
    Two photo collage showing pancake batter in a frying pan and then flipped.
    • Cook until both sides are browned and cooked through.
    Cooked pancake on a spatula.
    • Repeat with the rest of the batter until all your pancakes are cooked.
    Stack of vegan buttermilk on a blue plate.

    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.

    Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

    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.

    Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

    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.

    Stack of vegan buttermilk pancakes topped with vegan butter and syrup on a blue plate.

    More Vegan Pancakes & Waffles

    1. The Best Vegan Pancakes
    2. Vegan Waffles
    3. Vegan Banana Waffles
    4. Vegan Peanut Butter Pancakes
    5. Vegan Protein Pancakes
    6. Vegan Pumpkin Pancakes
    Forkful of pancakes.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Stack of vegan buttermilk pancakes on a blue plate.

    Vegan Buttermilk Pancakes

    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.
    5 from 12 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 10
    Calories: 130kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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. 
    2. 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.
    3. Vegan butter – adds a lovely buttery flavor to these pancakes. However, you can also use melted coconut oil if you prefer.
    4. 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.
    5. Storing: Keep leftover pancakes stored in the fridge for up to 5 days. Reheat in the toaster.
    6. 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.

    Nutrition

    Serving: 1Pancake | Calories: 130kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 237mg | Potassium: 64mg | Fiber: 1g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kathi says

      October 10, 2022 at 1:32 pm

      Delicious, fluffy pancakes!5 stars

      Reply
      • Alison Andrews says

        October 11, 2022 at 8:54 am

        Thanks Kathi!

        Reply
    2. Rachel says

      July 11, 2022 at 3:46 pm

      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?

      Reply
      • Alison Andrews says

        July 13, 2022 at 11:05 am

        Yes exactly.

        Reply
    3. Adam says

      March 02, 2022 at 11:26 pm

      Best vegan pancakes ever. Only change I made was oat milk instead of soy and half a tsp of cinamon. Sooo good!5 stars

      Reply
      • Alison Andrews says

        March 03, 2022 at 8:12 am

        Thanks so much Adam!

        Reply
    4. Ana says

      December 22, 2021 at 2:53 pm

      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.5 stars

      Reply
      • Alison Andrews says

        December 22, 2021 at 2:55 pm

        Thank you so much for taking the time to share your lovely comment and review! So happy you enjoyed the pancakes.

        Reply
    5. Adriana Rohr says

      December 20, 2021 at 5:12 am

      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

      Reply
      • Alison Andrews says

        December 21, 2021 at 9:21 am

        Fantastic! So happy you enjoyed them!

        Reply
    6. Laura says

      December 04, 2021 at 8:16 am

      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.5 stars

      Reply
      • Alison Andrews says

        December 04, 2021 at 8:33 am

        So happy you enjoyed them Laura! Thanks so much for the great review.

        Reply
    7. Lana says

      November 28, 2021 at 4:12 pm

      These pancakes turned out fluffy and delicious! I followed the recipe with no changes.5 stars

      Reply
      • Alison Andrews says

        November 29, 2021 at 12:59 pm

        Thanks so much Lana!

        Reply

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