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–+ servings

Fluffy Vegan Buttermilk Pancakes

Lauren Casolaro
These fluffy vegan buttermilk pancakes are all you need to make your Sunday mornings a whole lot brighter! With one bowl, 6 ingredients, and 15 minutes of your time, you're just moments away from a delicious breakfast.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 10 Pancakes
Calories 77 kcal

Equipment

  • Pancake Griddle or non-stick skillet
  • Mixing Bowl
  • Measuring Spoons
  • Whisk
  • Spatula

Ingredients
 

  • 1 ¼ cup (150 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons (24 g) coconut sugar
  • 1 cup (200 g) vegan buttermilk 1 cup (~190g) unsweetened non-dairy milk + 1 tablespoon (~12g) apple cider vinegar
  • 1 teaspoon vanilla extract

Instructions

  • Make your vegan buttermilk by mixing 1 cup of non-dairy milk with apple cider vinegar in a large bowl. Let the mixture sit for at least 5 minutes. 
    1 cup vegan buttermilk
  • To the vegan buttermilk, add in the vanilla and give it a stir.
    1 teaspoon vanilla extract
  • Add in the flour, baking powder, coconut sugar, and salt. Mix together until just combined.
    1 ¼ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 2 tablespoons coconut sugar
  • Set pancake griddle to 350 degrees F or your stove to medium heat. Grease griddle or pan lightly with cold vegan butter or cooking spray.
  • For each pancake, scoop the batter using an ice cream scoop or a ⅓ cup measure and pour onto your heated griddle or pan. Let it cook for 2-3 minutes, until the bubbles in the exposed batter have formed and start to pop. Flip the pancake and let it cook for another minute or two, or until golden brown then remove from the griddle. Repeat until all of the batter is used.
  • Serve immediately with butter, maple syrup, powdered sugar, or any preferred toppings! 

Notes

Recipe can be made gluten-free by subbing out all purpose flour with gluten-free 1:1 all purpose flour. 
Leftovers can be store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutritional values are estimates only. See our full disclosure here.

Nutrition

Serving: 2PancakesCalories: 77kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 176mgPotassium: 51mgFiber: 1gSugar: 2gVitamin A: 93IUVitamin C: 2mgCalcium: 59mgIron: 1mg

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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