Fluffy Vegan Buttermilk Pancakes

5 from 2 votes

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

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 97kcal

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!

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.