Fluffy Vegan Buttermilk 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.
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
Fluffy Vegan Buttermilk Pancakes
Serves: 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.
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.
Instructions
- Prepare your vegan buttermilk: Whisk together the almond milk and lemon juice in a medium bowl. Set aside for 10 minutes (the milk should curdle).
- Prepare your chia egg: Combine the ground chia seeds and warm water in a small bowl. Set aside to thicken for 2-3 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Add in the vegan buttermilk and chia egg. Mix until just combined, being careful not to over-mix.
- Heat a large, non-stick frying pan over medium heat. Lightly grease the pan with coconut oil and pour the pancake batter (about ¼ cup at a time) onto the pan, using a spoon to gently form the batter into a round circle if necessary. Cook the pancakes for 2-3 minutes per side. You'll know the pancakes are ready to be flipped when little bubbles form and hold their shape.
- Serve with a pat of vegan butter, cashew yogurt, a pour of maple syrup, and/or fresh fruit.
Copyright © 2020 Amanda Maguire for Pickles & Honey
Oh wow, those pancakes look divine! I would love to try them soon!
I hope you make them…they’re pretty dreamy if I do say so myself. 😉
Great photos Amanda and Aaron! Those maple syrup drips… I will be dreaming of your buttermilk pancakes for the rest of the day until I can make them for dinner when I get home. 😉
Those maple syrup drips get me too. haha I love breakfast for dinner!
Where did you get that mug?? I love it!
Thanks, Lauren! It’s from an artist in Boston. Her name is Nicole Steiner.
OMG those pancakes are calling my name! They are SO fluffy! Nice work, Amanda!
Thanks! And yes—extra fluffy for the win!
Yum! My daughter is newly vegan so I’ll definitely be making these for her. Thank you for the recipe!
So sweet of you to make your daughter vegan pancakes, Janelle. I hope she loves them!
i prefer waffles over pancakes but its always nice to have a solid pancake recipe in your repertoire like this one.
I’m positive you could turn these into waffles—just add the batter to your waffle iron. 🙂
Perfection as always Amanda! How did I not know about this vegan buttermilk trick? Game-changer!
It’s a game-changer for sure! I love it in baked goods.
I haven’t had a good pancake since I’ve been vegan, and it makes going to diners such a bummer! I want to make these immediately 🙂 Can I replace the lemon with apple cider vinegar for the same result?
I’m sure the apple cider vinegar will work, but it may leave a bit of an aftertaste in the pancakes (probably subtle, but I haven’t tried it before). Definitely report back on how that works if you try it!
Oh my gosh. Stunning! I have a slight pancake obsession so these are perfect. <3
Thanks, Allie! Happy pancake-eating! 😉
Buttermilk pancakes are the best. Nothing beats the classic. 🙂
Yes!!
Looking forward to trying these fluffy pancakes… Just to clarify, you mentioned on your story to use baking soda, but the ingredients mention baking powder.. Which one or both? Thank you Amanda!
Ah, thank you for catching that! The recipe is correct—it should be baking powder. I fixed that in the post. 🙂
yum! i haven’t made pancakes in a while … time to remedy that ASAP! 🙂
Yes!! Happy pancake-eating, Kristin!