Vegan Buttermilk Pancakes

By Jennifer

3 Person

15 Minutes

0 Calories

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. This recipe serves 2–3 people. If you need to make a bigger batch, this recipe can easily be doubled or tripled! Enjoy!

Ingredients

dairy-free butter, to spread on pancakes
1 tsp. vanilla extract, optional
2 tbsp. maple syrup, plus more for drizzling
1 tbsp. avocado oil or other cooking oil, plus more for pan
generous pinch of salt
1 tbsp. baking powder
1 cup unbleached all-purpose flour or cup for cup gluten-free flour blend
1 tbsp. apple cider vinegar or distilled white vinegar
1 cup almond milk or other milk of choice

Method

01

In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
02

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!
03

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.
04

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.

Related Tags

Vegan Buttermilk Pancakes

3.6

( By Jennifer )

01 Information

Grade easy
Serving 3 servings
Prep Time 5 Mins
Cook Time 10 Mins
Total Time 15 Mins

02 Ingredients

dairy-free butter, to spread on pancakes

1 tsp. vanilla extract, optional

2 tbsp. maple syrup, plus more for drizzling

1 tbsp. avocado oil or other cooking oil, plus more for pan

generous pinch of salt

1 tbsp. baking powder

1 cup unbleached all-purpose flour or cup for cup gluten-free flour blend

1 tbsp. apple cider vinegar or distilled white vinegar

1 cup almond milk or other milk of choice

03 Method

Step 1

In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.

Step 2

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!

Step 3

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.

Step 4

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.

04 Author