Extra fluffy vegan buttermilk pancakes made from a combination of almond milk and fresh lemon juice to create an easy vegan buttermilk! These simple pancakes require only a handful of basic ingredients and a few minutes to make.
I go through phases with pancakes. Some months I make them once (or twice!) a week every week, others I don’t make them at all. And when I do make them, it’s usually a pancakes-for-dinner type of situation because I’m craving comfort food. Aaron and I were on a big protein pancakes kick for a while, and recently we’ve been all about the classic, fluffy, doughy-in-just-the-right-way vegan buttermilk pancakes.
This recipe is lightly adapted from my favorite pancakes from waaaay back in 2011. I can’t even believe I’ve been blogging for that long, but that’s a post for another day. I will say, though, that it’s a big testament to that simple recipe that it’s still my go-to, even if I can’t resist playing around with new variations.
If you’re new to vegan buttermilk, it’s ridiculously easy to make. All you need is some non-dairy milk (I like almond milk) and freshly squeezed lemon juice. The ratio I use is 1 tablespoon of lemon juice for every 1 cup of plant milk. From there, you whisk the two together, then set the mixture aside to do its thing for about 10 minutes (it will curdle, which in this instance is a good thing).
I love these vegan buttermilk pancakes because they’re a little more tangy, a little more tender, and since the buttermilk makes the batter more acidic and further activates the baking powder, it makes the pancakes extra fluffy. Feel free to mix some cinnamon into your batter for a cozy flavor, then serve them with a pat of vegan butter, fresh fruit, and a pour of real maple syrup. They take just 5 minutes to prep and about that long to cook, so they’re plenty easy for breakfast, brunch, or if you find yourself craving pancakes for dinner on a weeknight.
Fluffy Vegan Buttermilk Pancakes
Serves: about 12 medium pancakes
Extra fluffy vegan buttermilk pancakes made from a combination of almond milk and fresh lemon juice to create an easy vegan buttermilk! These simple pancakes require only a handful of basic ingredients and a few minutes to make.
Cuisine: Vegan Servings: about 12 medium pancakes
Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes
Extra fluffy vegan buttermilk pancakes made from a combination of almond milk and fresh lemon juice to create an easy vegan buttermilk! These simple pancakes require only a handful of basic ingredients and a few minutes to make.
Copyright © 2023 Amanda Maguire for Pickles & Honey