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 these vegan “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!
Vegan “Buttermilk” Pancakes
- Total Time: 15 mins
- Yield: 6–8 pancakes 1x
Description
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.
Ingredients
- 3/4 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
, sugar, or other sweetener of choice
- 1 teaspoon vanilla extract, optional
- dairy-free butter, to spread on pancakes
or distilled white vinegar
(NOT baking soda!)
or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
, sugar, or other sweetener of choiceInstructions
- 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. If batter is too thick, a little more milk may be needed (see note.)
- Lightly grease a non-stick pan
or griddle
and place over medium heat. When hot, add pancake batter by the 1/4 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.
or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
or 
and place over medium heat. When hot, add pancake batter by the 1/4 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.Notes
*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!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast, Vegan
You may also enjoy these similar recipes:
Vegan Pancakes with Peaches and Cream
Chai-Spiced Pancakes
Fluffy Gluten-Free Pancakes
Bf and I were craving buttermilk pancakes last night and he’s lactose intolerant. I always find vegan pancake recipes to be hit or miss. However, these were amazing! Super fluffy with a perfect amount of buttermilk taste; not gummy at all. I doubled the recipe with zero issues. These will definitely be made again! Thank you.
Hi Samantha, I am SO happy you all enjoyed these pancakes! They are definitely a family fave and made often! Thanks for taking the time to leave such a kind and helpful review!
I made these tonight with our “breakfast for dinner.” They were WONDERFUL. I developed a milk allergy, so my family and I have really missed fluffy buttermilk pancakes! Thank you so much! Will be making again very soon!
I’m so happy to hear you and your family enjoyed these pancakes, Kirsten! They’re definitely one of our faves as well! Thanks for giving them a try and also for taking the time to leave feedback! It’s greatly appreciated!
I made these today, OMG they were delicious!!! Thank you so much for posting this recipe!
Hi Karyn! I’m so happy you enjoyed these pancakes! They are definitely a family fave!! Thank you for giving them a try and for taking the time to leave feedback. Hope you have a great week!!
I am really feeling hungry now. These pancakes are looking delicious. Will try it soon.
Thanks for sharing Joscelyn.
Thanks Puja! I hope you’re doing well!
HOw nice that you all get to eat many meals together! It must be so lovely! We just get to eat dinner together on weekdays, it does become hard.
I love all your points on making the perfect pancakes! Thank you! I am not a big pancake person, but my family loves pancakes! A great recipe to try for sure 🙂 And as always your shots are just gorg!!
OH MY GOSH. These pancakes taste exactly how my mom used to make hers. The only difference is that they are vegan. Best vegan pancake recipe out there.
Aw thank you Sofie!
Oh, this looks absolutely delish! You can see how fluffy it is from the pictures alone. Yum!
xx Tatyanna
http://www.apopoflife.com
Thank you Tatyanna!
Absolutely love your site. This is making me hungry.
Thank you so much Lexi! I really appreciate the kind words! I hope you get a chance to try them and enjoy them as much as we did.
YES! I love pancakes and even more so when they are vegan. Definitely sharing with my vegan friends.
First off your photography is amazing The detail of the recipe pops in a gorgeous way. The best I have seen. The recipe sounds delicious would definitely like to try if it looks this good.
great recipe – and i love the presentation with all the yummy fresh fruit!
Thank you Hal!
Yum! Awesome recipe! Saving it so I can try it out this weekend!
Thanks Katy! Please let me know how you like this recipe.
These look so delicious! I can’t wait to try them. Buttermilk in most recipes is amazing.
I couldn’t agree more! Happy Sunday, Danielle!
My husband and I are just starting to incorporate more vegan meals and these look great. Thanks for the recipe
You’re welcome! Hope you enjoy them, Kylie!
I’ve never even considered the fact that pancakes are not vegan before. I’m trying to reduce my intake of dairy, so this is a great recipe to keep on hand, as I also love pancakes! I do have a special place in my heart though, for the seasonal pancake flavors – like pumpkin! Yum!
Yes, pumpkin is always a good idea! You can’t even tell these are dairy-free, according to my dairy loving family anyway! 🙂 Hope you get to give them a try, Larissa!
I have never had vegan pancakes before, but it would be interesting to try! Also, never had almond milk and vinegar together before in my life. But one day I may try this! Thank you for sharing.
You honestly can’t tell these are anything but regular, delicious pancakes! Almond milk and vinegar just mimic buttermilk, but regular buttermilk could also suffice, if you’re not dairy-free!