Vegan "Buttermilk" Pancakes
Prep time
Cook time
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These pancakes are simple to make and delicious, whether you're vegan or not! Dairy, egg, and refined sugar free with a gluten-free option.
Recipe type: Breakfast, Vegan
Serves: 6–8 pancakes
  • 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 (I use King Arthur Flour Gluten-Free Measure for Measure Flour)
  • 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
  1. In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
  2. 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. If batter is too thick, a little more milk may be needed (see note.)
  3. 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.
*Depending on the flour you use, a little more milk may be needed to get the right consistency. Gluten-free flour tends to need a little more liquid. Add an additional 1–3 tablespoons of milk, if needed, to thin the batter. You want it to be thick, yet pourable!
Recipe by Wife Mama Foodie at