Vegan Buttermilk Pancakes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Breakfast never tasted so good! This easy Vegan Buttermilk Pancake recipe makes the fluffiest pancakes that are hard to resist. It’s super easy to prepare in just 20 minutes and made with wholesome ingredients like almond flour, maple syrup, and dairy-free milk.
Pancakes are my no-fail breakfast move when the whole house is undecided and hungry. I just make a big batch, stack them up, and pour on the maple syrup, problem solved. Whether I’m making these fluffy buttermilk ones, sneaking greens into spinach pancakes, or going sweet with sweet potato pancakes, there’s never a crumb left on anyone’s plate.
I’m really happy with how these 20-minute vegan buttermilk pancakes turned out. I first made them for a friend who’s gluten intolerant, and she gave them a big thumbs-up. The mix of almond and oat flour gives them a nice nutty flavor, and my secret addition of applesauce adds sweetness and moisture that makes these pancakes irresistible!
👩🏽🍳 Why I Love This Recipe
When I make pancakes, I go all in with a big batch so I can freeze the extras for quick breakfasts during the week. It saves me so much time, and honestly, they reheat so well you’d never know they weren’t made fresh that morning, perfect for brunch with friends too! 😉
Just like most pancake recipes, this one is a combination of wet and dry ingredients mixed together to create the batter. I start with almond and oat flour and add baking powder to get that fluffy rise. Then I stir in vanilla, a quick homemade buttermilk, maple syrup, and applesauce, which adds sweetness and keeps the pancakes soft and tender like we all love in my house.
These vegan gluten-free buttermilk pancakes became an instant favorite the very first time I made them, and now they’re a regular at our breakfast table. I like to switch things up by adding fresh berries or a little orange zest into the batter, just for fun. Ha! When they’re hot off the pan, I top them with a pat of dairy-free butter, plenty of maple syrup, and a handful of berries. This one is definitely a keeper, trust me!
🥘 Ingredients
No boxes or weird ingredients here, just wholesome stuff to make the best buttermilk pancakes ever. Here’s what I grab to get started:
Dairy-free milk: I always use unsweetened almond or oat milk so the pancakes don’t turn out too sweet. It mixes perfectly with vinegar to make a quick dairy-free buttermilk.
Apple cider vinegar: Just a splash of ACV helps the batter rise and gives the pancakes that classic buttermilk tang. It’s a little trick I use all the time.
Oat flour: I love using oat flour for extra fiber and a soft texture.
Ground almond flour: This adds a slightly nutty flavor and keeps the pancakes super moist. Plus, it’s naturally gluten-free!
Applesauce: I love that it gives these pancakes natural sweetness and keeps them soft without adding oil or eggs.
Baking essentials and seasonings: I keep it simple with baking powder, a pinch of salt, and a little vanilla.
Maple syrup: This is our favorite topping, and I also use a little in the batter for sweetness. The kids always ask for extra on top!
🔪 How To Make
These vegan buttermilk pancakes are seriously the easiest thing ever to make. My son made them on his own last weekend, he was so proud! Here’s what to do:
Mix the dry ingredients: I grab a large bowl and add the oat flour, almond flour, baking powder, and a pinch of salt. Then, I give it a quick stir to make sure everything’s combined.
Add the wet ingredients: I make a well in the center and pour in the dairy-free milk and apple cider vinegar (I mix these two ahead of time and let them sit to create the buttermilk), along with the applesauce, maple syrup, and vanilla. Then I whisk everything together until the batter is smooth.
Cook the pancakes: I drop big tablespoons of batter onto a hot pan or griddle and let them cook for about 4 to 5 minutes per side. They turn slightly golden and flip easily when they’re ready, you’ll usually see little bubbles on top when it’s time to turn them. Serve warm!
💭 Expert Tips
My #1 Secret Tip for making these vegan buttermilk pancakes is to let the batter sit for about ten minutes before I start cooking. I used to rush right into the pan, but once I gave it time to rest, the pancakes held together better and turned out so much fluffier. Now I always use that time to tidy up or pour myself a second cup of coffee while the batter does its thing.
Other Tips To Keep In Mind:
- Use medium heat: I keep the heat at medium so the pancakes cook evenly. If it’s too hot, they brown too fast on the outside and stay raw in the middle.
- Grease the pan: I lightly grease my skillet with oil or vegan butter so the pancakes don’t stick and get those delicious golden edges.
- Don’t press them: I never press down on the pancakes while they cook. Letting them rise on their own keeps them soft and fluffy inside.
📖 Variations
With three picky boys at home, you better believe I’ve tested more pancake variations than I can count. So if you’re looking to switch things up, here are a few twists we’ve tried (and loved).
Chocolate Chip: A classic crowd-pleaser. I add a few dairy-free chocolate chips to each pancake. This one’s my oldest son’s favorite, he always asks for the chocolate chip version!
Banana Nut Pancakes: I mash half a banana into the wet ingredients and sprinkle in some chopped walnuts. It’s filling, and my husband loves it with a drizzle of peanut butter on top.
Spiced Pumpkin Pancakes: In the fall, I mix a few tablespoons of pumpkin purée and a dash of cinnamon into the batter. The boys love it, and the whole kitchen smells like autumn!
🍽 Serving Suggestions
When I have friends over for brunch, I always pair pancakes with other sweet treats. Here are some of my favs!
Sauces to drizzle on top: I like to pour on my homemade vegan caramel sauce, it only takes four ingredients and totally makes the stack. And when the boys ask for chocolate, I go with a big tablespoon of white chocolate hazelnut spread. It gets all melty and gooey… seriously, it’s a breakfast treat.
Sweet treats: When I have time in the morning, I like to make soft and healthy cinnamon rolls to pair with pancakes or these nutty healthy flapjacks. Whether you choose flapjacks or cinnamon rolls, your guests will be impressed.
🧊 Storage Directions
Refrigeration: I let the pancakes cool completely, then store them in an airtight container in the fridge. They stay fresh for up to 3 days.
Freezing: I freeze them flat in a single layer first, then stack them with parchment in between and pop them in a freezer bag. They’ll keep well for about 2 months.
Reheating: I reheat them in the toaster or a dry skillet to bring back the crisp edges. The microwave works too, but they’ll be softer.
❓Recipe FAQs
How do I keep the pancakes warm while cooking the rest?
When I make a big batch, I place the finished pancakes on a baking tray in the oven at a low heat, around 200°F. It keeps them nice and warm without drying them out while I finish flipping the rest.
How do I know when it’s time to flip the pancakes?
I watch for little bubbles to pop on top and the edges to look set. If the spatula slides under easily and they don’t stick, they’re ready to flip!
What if my pancakes turn out too thick or too thin?
If they’re too thick, I add a splash more milk to the batter. If they spread too much, I add a bit more oat flour. It’s all about finding that sweet spot.
🥞 More Pancake Recipes!
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📋 Recipe Card
Vegan Buttermilk Pancakes
Breakfast never tasted so good! This easy Vegan Buttermilk Pancake recipe makes the fluffiest pancakes that are hard to resist. It’s super easy to prepare in just 20 minutes and made with wholesome ingredients like almond flour, maple syrup, and dairy-free milk.
Servings: 8
Calories: 138kcal
Ingredients
- ½ cup unsweetened dairy free milk
- 2 tablespoons apple cider vinegar
- 1 cup oat flour , gluten-free if needed
- ¼ cup fine grained almond flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- ¼ cup apple sauce
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
Instructions
- Turn up the heat on your pan/griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non-stick you should use a spray oil to avoid the pancakes sticking.
- Mix the milk and vinegar and set aside to create a vegan buttermilk.
- Mix the flours, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the apple sauce, vanilla, maple syrup and milk/vinegar mixture. Mix until everything is just mixed. Allow to sit about 5 or so minutes while you put things away and clean up.
- Drop large spoonfuls onto the pan/griddle. Cook about 4-5 minutes on each side. They should be slightly brown and flip easily when ready. You may also see little bubbles forming on the tops with raw batter.
- Top with whatever you choose and enjoy!
Notes
- My #1 Secret Tip for making these vegan buttermilk pancakes is to let the batter sit for about ten minutes before I start cooking. I used to rush right into the pan, but once I gave it time to rest, the pancakes held together better and turned out so much fluffier. Now I always use that time to tidy up or pour myself a second cup of coffee while the batter does its thing.
- Use medium heat: I keep the heat at medium so the pancakes cook evenly. If it’s too hot, they brown too fast on the outside and stay raw in the middle.
- Grease the pan: I lightly grease my skillet with oil or vegan butter so the pancakes don’t stick and get those delicious golden edges.
- Don’t press them: I never press down on the pancakes while they cook. Letting them rise on their own keeps them soft and fluffy inside.
Nutrition
Calories: 138kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 252mg | Fiber: 1g | Sugar: 12g | Calcium: 100mg | Iron: 1mg
