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Fluffy Vegan Buttermilk Pancakes

Vegan Buttermilk Pancakes

Jillian Glenn
These vegan buttermilk pancakes are as easy to make as they are delicious! This is a family friendly breakfast recipe that will take minutes!
4.41 from 5 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 16 pancakes
Calories 48 kcal

Ingredients
  

Fluffy Vegan Buttermilk Pancakes

  • 1 cup unsweetened almond or oat milk
  • 2 tablespoon maple syrup
  • 2 tablespoon melted vegan butter
  • ½ tablespoon baking powder
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.

Instructions
 

Fluffy Vegan Buttermilk Pancakes

  • Mix the oat milk, maple syrup, baking powder, lemon juice/vinegar, vegan butter, vanilla, and cinnamon together. Add the flour and mix until smooth.
  • Heat a greased skillet or griddle to medium heat & spoon the batter in (about 3 tablespoon per pancake) - cook until bubbles form on the top and then flip. Cook until golden on the bottom and the pancakes lift easily off of the pan. Top with maple syrup & enjoy.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to about 4 to 5 days. Reheat in the microwave or toaster oven.

Nutrition

Serving: 1pancakeCalories: 48kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 4mgSodium: 72mgPotassium: 8mgFiber: 1gSugar: 2gVitamin A: 44IUVitamin C: 0.4mgCalcium: 50mgIron: 0.3mg
Keyword buttermilk vegan pancakes, vegan pancakes
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