Author: Fluffy, golden, and diner-style delicious! These vegan buttermilk pancakes are tender, lightly sweet, and cook up beautifully tall and fluffy thanks to quick homemade vegan buttermilk (just milk + vinegar). One bowl, simple ingredients, and ready in minutes.
If you want the best classic vegan pancakes that are thick, fluffy, and diner-style (without eggs or dairy), this is the recipe. The secret is quick homemade vegan buttermilk (just plant-based milk + vinegar or lemon), which adds a tiny bit of tang and makes the batter extra tender. One bowl, simple pantry ingredients and you'll have a stack of golden, fluffy vegan pancakes on the table in about 20 minutes. Bonus: these freeze beautifully, so I almost always stash a batch for busy mornings.
Why These Vegan Buttermilk Pancakes Turn Out Perfect Every Time
- Fluffy and tall: A thick batter + plenty of baking powder = that classic diner-style lift.
- No eggs, no dairy: The "buttermilk" trick gives you tender pancakes without any egg replacers.
- One bowl: No separate wet/dry bowls = fewer dishes, same perfect pancakes.
- Simple pantry staples: Flour, baking powder, milk, vinegar, and a few basics.
- Freezer-friendly: Make a double batch and reheat straight from frozen.
Ingredients for Vegan Buttermilk Pancakes
- Plant-based milk: Oat or soy work best for richness and structure, but any non-dairy milk will work in a pinch.
- Apple cider vinegar or lemon juice: This creates the vegan buttermilk.
- White sugar: Just enough for a lightly sweet flavor.
- Melted vegan butter or light oil: Adds moisture and richness.
- Vanilla extract: For classic pancake flavor.
- Salt: Balances the sweetness and enhances the overall flavor.
- Baking powder: The key to tall, fluffy pancakes.
- All-purpose flour: Forms the structure of our pancakes.
How to Make Vegan Buttermilk Pancakes
- Make the Vegan Buttermilk: Whisk together the plant-based milk and vinegar and let the mixture sit for about a minute to thicken.
- Add the Next Ingredients: Whisk in the sugar, melted vegan butter or oil, vanilla, and salt.
- Finish the Batter: Sprinkle the baking powder evenly over the surface, then add the flour on top and gently mix to form a thick, lumpy batter.
- Cook: Scoop ¼ cup batter per pancake onto the hot pan, then spread the batter into a round using the back of a spoon into a pancake shape. Cook 2-3 minutes until bubbles form and the edges look set (but still pale). Flip and cook 1-2 minutes more until golden and cooked through. Repeat, adjusting the heat as needed.
Pancake Add-In Ideas
- Add blueberries or vegan chocolate chips directly into the batter or sprinkle them onto the pancakes immediately after adding the batter to the pan.
- Add chopped nuts or sliced bananas onto the pancakes before flipping.
- Stir ½ teaspoon of cinnamon into the dry ingredients for a little extra coziness.
Substitutions
- Oil-Free Option: Skip the butter or oil in the batter and cook the pancakes on a nonstick pan.
- Sugar Substitute: Swap the white sugar for a tablespoon of maple syrup.
- Gluten-Free Option: Use a high-quality 1:1 gluten-free baking blend made with xanthan gum such as Bob's Red Mill. Let the batter sit 2 minutes, then thin with 1-2 tablespoon milk if needed.
Serving Suggestions
- Top these vegan buttermilk pancakes with a pat of homemade vegan butter, maple syrup, fresh berries, powdered sugar, peanut butter, banana slices, or vegan yogurt.
- Serve with a side of tofu bacon, tempeh bacon, or vegan breakfast sausage.
Storage and Reheating
- Refrigerator: Store cooked vegan buttermilk pancakes in an airtight container for up to 4 days.
- Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat: Toast straight from frozen or warm in the microwave or skillet.
Vegan Pancakes FAQ
Why are my vegan pancakes not fluffy?
Usually, it's overmixing the batter or cooking on a pan that's too hot. Mix just until combined (lumps are good), and cook over medium heat so they have time to rise.
Can I make the batter ahead?
For the fluffiest pancakes, cook the batter soon after mixing. If it sits too long, the baking powder starts to lose oomph and the pancakes won't rise as much. If you need to prep ahead, cook the pancakes and keep them warm on a baking sheet in a 200°F (93°C) oven for up to 30-45 minutes, or refrigerate and reheat when ready to serve.
More Vegan Pancake Recipes
If you try this vegan buttermilk pancake recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Buttermilk Pancakes (One Bowl, Extra Fluffy)
Fluffy, golden, and diner-style delicious! These vegan buttermilk pancakes are tender, lightly sweet, and cook up beautifully tall thanks to homemade vegan buttermilk (just milk + vinegar!). They're the classic vegan pancake everyone needs in their breakfast rotation, simple ingredients, one bowl, and ready in minutes.
Servings: pancakes
PRINT
PIN
Video
COMMENT
Ingredients
- 1 ¼ cups plant-based milk, (oat or soy work best)
- 1 tablespoon apple cider vinegar or lemon juice
- 2 tablespoons white sugar
- 2 tablespoons melted vegan butter or light oil, (such as canola or vegetable)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 ½ cups all-purpose flour
Instructions
- Make the vegan buttermilk: In a large mixing bowl, whisk together the plant-based milk and vinegar. Let sit for 1 minute until lightly curdled and slightly thickened.
- Mix the batter: Whisk in the sugar, melted vegan butter (or oil), vanilla, and salt. Sprinkle the baking powder evenly over the surface and add the flour on top and gently mix until just combined. The batter should be thick and lumpy, perfect for fluffy pancakes! Do not overmix.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat and lightly grease it. The pan is ready when a drop of water sizzles instantly.
- Cook the pancakes: Scoop ¼ cup (60 mL) of batter per pancake onto the pan, then gently spread it into a round using the side of the measuring cup or a spoon (the batter is thick and won't spread on its own). Cook for 2-3 minutes, until bubbles form and the edges look set (but still pale). Flip and cook for 1-2 minutes more, until golden and cooked through
- Serve warm: Repeat with the remaining batter, adjusting heat as needed. Serve with vegan butter, maple syrup, and your favorite toppings.
Notes
Storage & Make-Ahead:
- Fridge: Store cooked pancakes in an airtight container for up to 4 days
- Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months
- Reheat: Toast straight from frozen or warm in the microwave or skillet
- Add blueberries or chocolate chips to the batter, or sprinkle them on after scooping onto the pan.
- Sprinkle chopped nuts or sliced bananas onto pancakes before flipping
- Add ½ teaspoon cinnamon to the batter for cozy flavor
- Homemade vegan butter and maple syrup
- Fresh berries and powdered sugar
- Peanut butter and banana slices
- Yogurt and fruit for a brunch-style plate
- A side of vegan bacon
Nutrition
Serving: 1pancake (recipe makes 10) | Calories: 117kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 259mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
KG says
Another banger! Made them with blueberries by dotting the uncooked size after scooping onto the griddle; my omni partner was surprised they were vegan.