• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Vegan Breakfast Recipes

    Published: Feb 15, 2022 by joskitchenlarder · No Comments. · This post may contain affiliate links ·

    Fluffy Vegan Buttermilk Pancakes

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Maple syrup being poured over stack of fluffy vegan pancakes.
    Stack of vegan pancakes with section cut out.
    Bite cut out of the stack of vegan pancakes.
    Stack of fluffy vegan buttermilk pancakes with vegan butter and berries.

    The best fluffy vegan buttermilk pancakes recipe ever! Thick, American style pancakes made with simple ingredients you already have in your cupboard.

    Maple syrup being poured over the stack of vegan pancakes.

    We do love pancakes in our house! No weekend will go without them in one way, shape or form.

    Whether it's vegan crepes, buckwheat banana pancakes or now these fluffy vegan buttermilk pancakes - they're on the menu!

    In this simple recipe I'll show you how to achieve those beautifully thick, fluffy, American style pancakes with super simple ingredients you are likely to already have in your cupboards.

    Oh and don't fret about vegan buttermilk. You can easily make it yourself in minutes and it only takes 2 ingredients.

    Jump to:
    • ✔️ Why should you try this recipe?
    • 🥘 Ingredients and substitutions
    • 🍽 Equipment
    • 💭 Pro Tips
    • 🥡 Storing
    • ❄️ Freezing
    • 🍴Serving Suggestions
    • ❓ FAQs
    • 🔪 How to make fluffy vegan buttermilk pancakes?
    • 😋 More pancake recipes
    • 📋 Recipe

    ✔️ Why should you try this recipe?

    • Foolproof fluffy vegan buttermilk pancakes recipe
    • Quick and easy to make
    • No unusual ingredients
    • You make your own quick vegan buttermilk in minutes
    • Thick, fluffy and oh so tasty American style pancakes
    • They make great vegan breakfast or even dessert
    • Great flavour and texture without dairy and eggs

    🥘 Ingredients and substitutions

    Plain (All-Purpose) Flour - As simple as that.

    Baking Powder - Our main raising agent.

    Baking Soda - Another raising agent. It will interact beautifully with the acid in our homemade vegan buttermilk to give us that extra bit of fluffiness.

    Caster Sugar - I like to use caster sugar or golden caster sugar here as both are nice and fine but any sugar will do.

    Vanilla Extract - For that lovely hint of vanilla.

    Plant Milk - I would recommend soya milk here as in my opinion it makes best vegan buttermilk but oat or almond can be used too.

    Apple Cider Vinegar - For making our vegan buttermilk. You could substitute it with white wine vinegar or lemon juice.

    Neutral Tasting Oil - Use any neutral tasting oil you've got in your kitchen. I like to use cold-pressed rapeseed or light olive oil but sunflower oil will work as well.

    Stack of vegan pancakes with section cut out.

    🍽 Equipment

    Large mixing bowl for mixing pancake batter.

    Jug (preferably with a spout) for making vegan buttermilk and mixing in all the wet ingredients. I like using my glass 500ml Pyrex jug here (not sponsored).

    Whisk for mixing both your dry as well as your wet ingredients. I like using whisk to aerate my flour instead of sieving it (personal preference).

    Good non-stick frying pan. I like using my Salter carbon steel pan for these fluffy pancakes but any non-stick pan will do.

    Metal spatula or pancake turner. I usually use metal spatula here as it works better with my carbon steel pan but if you are using regular non-stick pan then use silicone pancake turner or similar.

    💭 Pro Tips

    • Use soya milk + apple cider vinegar for best vegan buttermilk. Although other types of plant milk can be used, in my experience this combination will give you the best results.
    • Mix your dry ingredients with a whisk. This will aerate them nicely and I find it works as well as sieving.
    • Don't overmix pancake batter when combining dry and wet ingredients. As long as there is no visible flour you are good to go.
    • Don't worry about the lumps in your batter, they're fine! Don't try to get rid of them as you will overmix it and your pancakes won't be fluffy!
    • There is no need to rest your pancake batter. In fact, you should get frying those pancakes immediately to take full advantage of chemical reaction between baking soda and acid to get the fluffiness you're after.
    Two stacks of pancakes, one with vegan butter another with banana slices.

    🥡 Storing

    These fluffy vegan buttermilk pancakes keep really well in the fridge.

    Make sure they're well covered or in the airtight container and use within 3 days.

    We usually heat our up in the microwave but you could reheat then gently in a pan with some vegan butter or even in a toaster!

    ❄️ Freezing

    Best way of freezing your pancakes is in an airtight container separated with some baking paper so that they don't stick.

    Alternatively, you could use one of these reusable ziplock style bags ( I would still keep your pancakes separated so that you can easily remove even one at a time if you wanted to).

    Make sure pancakes are completely cold before freezing!

    Try and use them within 3 months for best texture after defrosting.

    You can defrost them in the fridge overnight or in the microwave straight out of the freezer.

    🍴Serving Suggestions

    I like mine super simple with vegan butter and maple or date syrup plus some fresh berries or banana slices too.

    There are, however, so many more options...

    Try them with one of these...

    Easy Strawberry Coulis

    Stewed Rhubarb

    Stewed Pears with Cinnamon & Vanilla

    Top them with your favourite jam. We love a generous spoonful of my Easy Blackberry Jam or Orange Marmalade.

    Melted dark chocolate, some freeze-dried strawberries and toasted pecans would turn them into indulgent dessert.

    Toppings galore!

    Bite cut out of the stack of vegan pancakes.

    ❓ FAQs

    How does buttermilk affect pancakes?

    The acid in buttermilk or in this case vegan buttermilk reacts with baking soda to make your pancakes puff up.

    It also improves the texture of the pancakes making them nice and light.

    Why aren't my pancakes fluffy?

    You might have mixed your batter for too long or let it stand before frying.

    These fluffy vegan buttermilk pancakes require little mixing and should be fried straight away to take advantage of chemical reaction between baking soda and acid in buttermilk.

    Also, check expiry dates on your raising agents. They might be out of date.

    Can I make these pancakes in advance?

    Yes you can. You can fry them up, let them cool and store in the fridge or freezer until needed.

    Batter shouldn't be made in advance though.

    🔪 How to make fluffy vegan buttermilk pancakes?

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    Start with making vegan buttermilk by adding apple cider vinegar to your chosen plant milk (I recommend soya milk).

    Let it stand as you prepare your dry ingredients.

    Making vegan buttermilk with soya milk and apple cider vinegar.

    In a large bowl mix together plain (all-purpose) flour, baking soda, baking powder, sugar and a pinch of salt.

    I like to use a whisk here to get everything nicely aerated (saves on sieving).

    Dry ingredients in a bowl with a whisk.

    Next, add vanilla extract and oil to vegan buttermilk and give it a whisk.

    Adding vanilla extract and olive oil to vegan buttermilk.

    Add wet ingredients into the dry ones and give it a gentle mix until just combined.

    Don't worry about trying to get rid of the lumps, the less mixing the fluffier pancakes!

    Combining dry and wet ingredients to make pancake batter.

    Get your non-stick pan nice and hot and add some oil if needed.

    Once hot, pour in some pancake batter onto the pan (use jug, ladle or a measuring cup) and fry for 2-3 minutes or until you see little bubbles forming around the edges.

    Check whether your pancakes are getting nicely coloured and flip them over to fry on other side for 1-2 minutes max.

    Transfer to a plate and keep warm until you repeat the process with the remaining batter.

    Get those toppings ready and enjoy!

    Frying fluffy vegan buttermilk pancakes.

    Have you tried my Fluffy Vegan Buttermilk Pancakes? 
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    😋 More pancake recipes

    Vegan Buckwheat Pancakes

    Healthy Pumpkin Pancakes (Vegetarian)

    Vegan Crepes

    Pancakes with Mascarpone and Cranberry Compote (Vegetarian)

    Perfect Pancakes (Crepes) For Pancake Day (Vegetarian)

    Subscribe to our newsletter!

    Never miss another recipe by subscribing to our newsletter today.

    Close up of stack of vegan pancakes with melting vegan butter.

    📋 Recipe

    Plate with fluffy vegan buttermilk pancakes with vegan butter, maple and berries.
    Print Pin
    5 from 2 votes

    Fluffy Vegan Buttermilk Pancakes

    The best fluffy vegan buttermilk pancakes recipe ever! Thick, American style pancakes made with simple ingredients you already have in your cupboard.
    Course Breakfast, Dessert
    Cuisine American, British, International
    Keyword fluffy vegan buttermilk pancakes

    Equipment

    • Large Glass Bowl*
    • Glass jug with a spout 500ml*
    • Whisk*
    • Large Carbon Non-Stick Frying Pan 28cm (Oven Safe)*
    • Pancake Turner*
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 10 pancakes
    Calories 97kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary
    • 150 g plain (all-purpose) flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 tablespoon caster (fine) sugar see notes
    • 200 ml plant milk (I use and recommend soya) see notes
    • 2.5 teaspoon apple cider vinegar see notes
    • 1 teaspoon vanilla extract
    • 2 tablespoon neutral tasting oil see notes
    • pinch of salt
    • some more oil for frying

    Instructions

    • Start with making vegan buttermilk by adding apple cider vinegar to your chosen plant milk (I recommend soya milk). Let it stand as you prepare your dry ingredients.
    • In a large bowl mix together plain (all-purpose) flour, baking soda, baking powder, sugar and a pinch of salt. I like to use a whisk here to get it nicely aerated (saves on sieving).
    • Next, add vanilla extract and oil to vegan buttermilk and give it a whisk.
    • Add wet ingredients into the dry ones and give it a gentle mix until just combined.
    • Don't worry about trying to get rid of the lumps, the less mixing the fluffier pancakes!
    • Get your non-stick pan nice and hot and add some oil if needed.
    • Once hot, pour in some pancake batter onto the pan (use jug, ladle or measuring cup) and fry for 2-3 minutes or until you see little bubbles forming around the edges.
    • Check whether your pancakes are getting nicely coloured and flip them over to fry on other side for 1-2 minutes max.
    • Transfer to a plate and keep warm until you repeat the process with the remaining batter.
    • Get those toppings ready and enjoy!

    Notes

    • Nutritional information is approximate, per pancake without any toppings and should be treated as a rough guideline only. 
    • You might get less or more pancakes out of this recipe depending on the size you go for. I usually get 10 or 11. 
    • Feel free to use any sugar you want. I like using caster as it's nice and fine. 
    • Soya milk is my preferred plant milk in this recipe but oat and almond will work too. 
    • Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
    • Any neutral tasting oil will do here. I tend to use light olive oil or cold-pressed rapeseed oil. Sunflower oil is another good one. 
    • Store in the fridge for up to 3 days or freeze for up to 3 months. 
    • For serving suggestions see - Serving Suggestions.
    TIPS:
    • Use soya milk + apple cider vinegar for best vegan buttermilk. 
    • Mix your dry ingredients with a whisk. This will aerate them nicely and I find it works as well as sieving.
    • Don't overmix pancake batter when combining dry and wet ingredients. As long as there is no visible flour you are good to go.
    • Don't worry about the lumps in your batter, they're fine! Don't try to get rid of them as you will overmix it and your pancakes won't be fluffy!
    • There is no need to rest your pancake batter. In fact, you should get frying those pancakes immediately to take full advantage of chemical reaction between baking soda and acid to get the fluffiness you're after.

    Nutrition

    Nutrition Facts
    Fluffy Vegan Buttermilk Pancakes
    Amount Per Serving
    Calories 97 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g5%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 63mg3%
    Potassium 122mg3%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 3g3%
    Protein 2g4%
    Vitamin A 41IU1%
    Calcium 62mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    More Vegan Breakfast

    • Puff Pastry Cinnamon Twists
    • Savoury Vegetable Muffins (Vegan)
    • Vegan Egg Salad
    • Oat Milk Smoothie (Blueberries, Banana & Pear)
    13 shares

    Reader Interactions

    Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Irish Soda Bread with Yogurt
    • Easy Wholemeal Bread Recipe (No Knead)
    • Vegetarian Sausage Rolls Recipe
    • Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2023 Jo's Kitchen Larder | All Rights Reserved