These vegan “buttermilk” pancakes are simple to make and delicious, whether you’re vegan or not! Dairy, egg, and refined sugar free with a gluten-free option.
Ever since my kids were born, my husband and I have made it a goal to sit together at the table for as many meals as possible. Growing up, my family and I usually only ate together at the table if company was over for dinner or if it was a special occasion, like Thanksgiving. Most of the time, each of us would get our plates and retreat to our own corner of the house to watch TV, finish homework, etc. We didn’t even have cell phones or devices to distract us, but as a family, we were disconnected. That was something I wanted to change when I had a family of my own.
So since my kids are homeschooled, I work from home full-time, and my husband works from home part-time, we try to sit at the table for most meals. I think it’s safe to say that our favorite meal of the day is breakfast. It’s the first meal of the day and for my dessertaholic kids and myself, it’s the meal where sweet foods are totally acceptable. If you ask me, I’ll usually choose a stack of fluffy pancakes over any other breakfast food. French toast? Meh. Waffles? Maybe later. But, a hot stack of pancakes smothered with butter and maple syrup? The answer will aways be, “yes, please!”
When the family knows pancakes are for breakfast, you’d better believe they usually come running to the table! I mean, it’s probably obvious from the amount of pancake recipes I have here on the blog, but we just love ’em. As much as I like flavored pancakes (berry, pumpkin, or banana anyone?) My go-to will always be buttermilk pancakes!
I hardly buy buttermilk anymore with my intolerance to dairy, but I find sour milk (almond milk + vinegar) works great! After making hundreds, if not thousands, of batches of pancakes, I’ve learned a few tricks to get the perfect stack every time:
- First of all, don’t over mix the batter. Mix just until the dry and wet ingredients are combined. You don’t need to get every lump of flour out. The more you mix, the tougher your pancakes will be. Tough pancakes are no bueno.
- Use oil instead of butter to grease the pan. We all love the flavor of butter, but it burns and will add a dark brown residue and bitter flavor your precious pancakes. Save it to slather on at the end!
- Make the batter right before cooking. Since the baking powder gets activated as soon the liquid is added, this is one batter that cannot be made ahead of time. It begins to loose it’s leavening power the longer it sits, so cook ’em up right away.
- Make sure your baking powder is fresh. Old baking powder can keep your pancakes from rising properly.
- Cook on medium to medium-low heat. Too hot will burn the outside and the inside will be raw.
- Lastly, don’t use fake syrup. Because it’s just gross.
This recipe serves 2–3 people. If you need to make a bigger batch, this recipe can easily be doubled or tripled! Enjoy!
- ¾ cup + 2 tablespoons almond milk or other milk of choice* (see note)
- 1 tablespoon apple cider vinegar or distilled white vinegar
- 1 cup unbleached all-purpose flour or cup for cup gluten-free flour blend
- 1 tablespoon baking powder (NOT baking soda!)
- generous pinch of salt
- 1 tablespoon avocado oil or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
- 2 tablespoons maple syrup, plus more for drizzling
- 1 teaspoon vanilla extract, optional
- dairy-free butter, to spread on pancakes
- In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
- In a mixing bowl, combine flour, baking powder, and salt. Stir in oil, maple syrup, vanilla, and sour milk, stirring just until combined. Don't over-stir as this creates tough pancakes.
- Lightly grease a non-stick pan or griddle and place over medium heat. When hot, add pancake batter by the ¼ cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Makes 6–8 pancakes, depending on how big you make them. Serves 2–3.
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