These pancakes are light, fluffy and ready in less than 30 minutes! They are 100% vegan and use simple pantry staples. Easy to freeze or double up!
- Ready in less than 30 minutes
- Made using just 10 pantry staples (including 2 vegan buttermilk ingredients!)
- Makes 8 light, tender and fluffy pancakes
- Easy to customize: add chocolate chips, make vegan lemon blueberry pancakes, etc.
We’re using only simple ingredients here, just like a classic pancake.
All purpose flour: Pour and level the flour into a measuring cup for the most accurate measurement. For this, pour the flour into the measuring cup until it overflows. Use the back of a knife to scrape off the excess flour. Do not swirl or tap the flour.
Vegan buttermilk is made using non-dairy milk AND lemon juice. I use unsweetened, unflavored soy milk, but you can also use almond milk. Use apple cider vinegar if you don’t have lemon juice.
Combining the milk with an acid causes it to thicken and cake like buttermilk! This is the same method I use for my Vegan Buttermilk Cookies.
Melted vegan butter: I usually use Flora unsalted vegetable butter OR Earth Balance buttery sticks. I melt my butter in the microwave but you can do it in a small saucepan over medium heat if you don’t have a microwave.
Flax egg: This is made by combining ground flaxseed and water. You can also use an equal amount of chia seeds. An egg can usually be substituted for this combination of 1 tablespoon ground flax or chia seeds and 3 tablespoons warm water.
Baking powder makes the fluffiest vegan pancakes!
Step by step instructions
- Prepare a flax egg by combining 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Set aside for 5 minutes before using. Prepare the buttermilk combining the milk with the lemon juice in a small bowl. Leave to rest for 10 minutes before use.
- Add the dry ingredients in large bowl: all-purpose flour, baking powder, salt, and cinnamon. Stir to combine.
- Add the wet ingredients (the linseed egg, the vanilla extract and the melted butter) to the “buttermilk”. Stir to combine.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over mix. The batter will still be lumpy.
5. Heat a large skillet over medium-low heat. Spray lightly with cooking oil. I find pancakes cook best on low heat. Add ⅓ cup of batter to make pancakes.
6. Cook on each side for 2-3 minutesturning once batter is bubbling steadily and other side looks golden.
These vegan buttermilk pancakes can be customized with any fruit, nuts, or other add-ons you like. Here are some of my favorite ideas:
- Blueberry pancakes with lemon: Add 1 tablespoon of fresh lemon zest to the dry ingredients. Add a handful of fresh or frozen blueberries to each pancake. Add the blueberries after pouring the batter into the pan.
- Chocolate Chip Banana Pancakes: Add ⅓ cup of chocolate chips to the dough. Add 3-4 slices of banana to each pancake after pouring the batter into the pan.
- Wholemeal pancakes it can be made by replacing the 00 white flour with 100% wholemeal flour. You can also do half white / half wheat. Whole grain pancakes will be a little thicker. You might also like these Non-Vegan Whole Wheat Yogurt Pancakes.
- Gluten-free pancakesYou can try using a 1:1 substitution of all-purpose gluten-free flour mix for white wheat flour, but keep in mind that I haven’t tested this method.
You might also like my Vegan Sweet Potato Pancakes!
Recipe FAQs and expert advice
- Let the batter rest for 10 minutes before making pancakes makes them more tender. It’s definitely worth it, but you can skip this step if you’re short on time!
- You can make them in advance and keep them warm in the oven. Turn the oven to the lowest heat (usually 180-200 degrees F) and place the cooked pancakes on a heatproof plate. Place in the oven until ready to eat (I usually do this for no more than two hours for the best quality).
- Serving ideas: Enjoy a diner-style vegan breakfast of scrambled tofu and tempeh bacon or vegan sausage. Or keep it simple with a dollop of your favorite nut butter.
YES! Pancakes freeze well. Place the cooked pancakes in a freezer-safe container. Place layers of wax paper between the pancakes to keep them from sticking.
It can be kept in the refrigerator in a closed container for 3-4 days. Heat in a skillet over low heat, turning as needed to heat evenly.
Yes, you can use olive oil or canola oil. Melted coconut oil should work too. Vegan butter makes pancakes richer, but oil will give a similar result.
You can use 2-3 tablespoons of organic sugar or coconut sugar, but I don’t recommend using less or the texture will be altered. I haven’t tried them with liquid sweetener like maple syrup or agave.
More vegan breakfast ideas
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Easy Vegan Buttermilk Pancakes
A vegan pancake recipe made with vegan “buttermilk” and traditional pancake ingredients. Fluffy, sweet and easy to make!
Portions: 4 portions (8 medium pancakes)
In a small bowl or liquid cup, mix the soy milk and lemon juice to make “buttermilk.” Stir and let stand for 10 minutes before using. It will thicken and may clump, it should. In a small bowl, mix together the flax seeds and water to make a flax egg. Leave to rest for 5 minutes before use.
In a medium mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, salt, cinnamon.
Combine the buttermilk mixture, melted butter, and flaxseed egg together (I usually mix it together in the bowl I made the buttermilk in). Whisk together.
Pour the wet ingredients into the bowl of dry ingredients. Beat gently until just combined. Some lumps may remain, that’s okay.
Heat a large skillet over medium-low heat. Lightly coat with nonstick spray. Use a ⅓ cup measuring cup to measure pancakes.
Flip when bubbles rise and pop on pancakes, about 2 to 3 minutes. They are ready when they are golden brown on each side. Enjoy with a drizzle of maple syrup and additional cinnamon.
- I am milk: You can use almond or coconut milk instead.
- Flour: For a more uniform measurement, pour the flour into the measuring cup until it overflows. Trim off the excess with the back of a knife.
- Butter: You can use melted coconut oil, olive oil or canola oil instead of vegan butter. Vegan butter makes pancakes richer, but oil will give a similar result.
- Storage and heating: Store in the refrigerator in a closed container for 3-4 days. Heat in a skillet over low heat, turning as needed to heat evenly.
- Instructions for freezingInstructions: Place the cooked pancakes in a freezer-safe container. Place layers of wax paper between the pancakes to keep them from sticking.
Serving: 2medium pancakesCalories: 393kcalCarbohydrates: 61gProtein: 10gFat: 12gSaturated fats: 3gTrans fats: 1gSodium: 279mgPotassium: 520mgFiber: 3gSugar: 10gVitamin A: 751UIC vitamin: 3mgSoccer: 275mgIron: 4mg