vegan buttermilk pancakes

The best thick and fluffy vegan buttermilk pancakes you&#39;ll ever try. Topped with vegan butter and maple syrup they make the perfect vegan breakfast.

Vegan Buttermilk Pancakes

All Purpose Flour ((188 grams))

Tablespoons White Granulated Sugar

Tablespoon Baking Powder

Salt

Vegan

Vegan Butter ((57 grams) Melted)

Soy Milk ((60 milliliters))

Vanilla Extract

Vegan Butter (or Oil, for frying)

Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.

Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug. Add soy milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.

Add the vegan buttermilk, melted vegan butter, soy milk and vanilla extract and mix into a batter.

Heat up a frying pan or skillet on medium heat. When hot, add vegan butter or oil and swirl it around the pan.

Add roughly 1/4 cup of batter to the hot pan. When the edges of the pancake start to look dry and there are bubbles on top (this takes about 2 minutes), then flip it and cook the other side for another 1-2 minutes.

Repeat with the rest of the batter until all your pancakes are cooked.

Serve them topped with a pat of vegan butter and lots of maple syrup for drizzling.

These Vegan Buttermilk Pancakes are wonderfully fluffy and the perfect vegan pancakes for weekend brunches and so easy to make at home!

soya milk

tbsp apple cider vinegar (I used Mr Organic)

tbsp plain vegan yogurt (I used Nush)

maple syrup

tsp baking powder

tsp baking soda

vanilla powder vanilla

salt

cinnamon

flour

coconut oil

Grease and preheat 2 pans on your stove over medium heat: one small "egg" pan and one larger non-stick pan.

In a jug combine your milk and apple cider vinegar and place them aside for 10 minutes to curdle. After, simply add in the maple syrup and vegan yogurt and whisk. 

In a large bowl mix your dry ingredients (flour, baking powder, baking soda, vanilla powder, salt, cinnamon).

Combine all ingredients in the large bowl and let the batter rest for a few minutes.

Start by spooning your mix into the small pan until it's about 1-2 cm thick. Don't touch it and let is rest for about 4-5 minutes or until your edges are starting to firm up. Be very quick when you flip the pancake into the larger crepe pan and repeat until the batter is used up.

This recipe should make 2 thick American style vegan buttermilk pancakes (= 1 portion). If you're looking to make more, simply scale up the recipe.

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Vegan Buttermilk Pancakes

Vegan Buttermilk Pancakes

Top 2 vegan buttermilk pancakes recipes from across the web

The most viewed vegan buttermilk pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Buttermilk Pancakes

Vegan Buttermilk Pancakes

The most viewed vegan buttermilk pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine