Vegan Buttermilk Pancakes

5 from 19 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 130kcal

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

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.

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.