It's another episode of veganized! That's where I take a viral recipe video and challenge myself to make it vegan. Today, I was inspired by Tasty's Ultimate Buttermilk Pancake Recipe. This episode is titled, VEGANIZED: Tasty's Buttermilk Pancakes! Excited?
In Tasty's video, they use traditional buttermilk pancake ingredients: buttermilk, eggs, and lots of butter. I wanted to stick to the recipe as closely as possible while making a vegan buttermilk pancake.
For the buttermilk, I subbed plant-based milk mixed with lemon juice. Mixing in the lemon juice makes the plant-based milk curdle making an instant DIY buttermilk! For the eggs, I skipped replacing the yolks, but I did replace the egg whites with aquafaba, which is the liquid in a can of chickpeas. And of course, the butter was an easy sub as I just swapped in vegan butter.
The result is a delicious, fluffy pancake you would never know was vegan.
Now while I do love the end result of this buttermilk pancake, I think there are a few fussy steps here (and I hate fussy steps). So in the end, I still prefer my Pillowy Pancake recipe in my cookbook Fuss-Free Vegan, which is not only easier and quicker to prepare, but just as tasty. Either way, I have posted the final veganized Tasty buttermilk pancake recipe below, so give it a try if you like.
VEGANIZED: Tasty's Buttermilk Pancakes
- 2 ½ cups all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups plant-based milk, (such as soy or almond)
- 2 tablespoons lemon juice
- ½ cup vegan butter,, melted (plus more for frying)
- ¼ cup aquafaba, (the liquid in a can of chickpeas)
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl or measuring cup mix together the plant-based milk and lemon juice so that it curdles. Whisk in the melted vegan butter. Pour the milk mixture into the dry mixture and gently fold. Now add the aquafaba and continue to fold. Don't overmix the batter, it should be very lumpy. Let the batter rest for 15 to 30 minutes. Side note: I found this resting time didn't make much of a difference, so skip if you prefer.
- When ready to cook pancakes, use a large cast iron skillet or non-stick pan. Melt a dab of vegan butter in the pan and then pour in a heaping ⅓ cup of pancake batter. For extra thick pancakes, do not spread the batter. Cook a few minutes until the bottom is browned and bubbles appear on the top of the pancake. Flip and cook 1 to 2 minutes more on the other side. Repeat with the remaining batter.
Christine Tetreault says
Another winning recipe. Since I became vegan in January, my hypes and has been lamenting the loss of pancake breakfasts. I turned to your cookbook and made these with blueberries and they were absolutely fabulous. They turned out light and fluffy and perfect in every way.
Jess @ IDTLC Support says
That's wonderful news!
I watched the video after failing a pancake breakfast (not your recipe, was trying out a banana oat one). I can’t tell you how much better it made me feel that you burnt a couple of pancakes, thanks for not editing that out because that was part of the problem I was having.
Will be trying pancakes again but this time WITH your recipe (I have your cookbook) with the confidence that they will be more successful next time.
Thanks for all the trials you do so that we can have recipes that work first time.
The first time I was fully satisfied with vegan pancakes. Even froze the leftover batter into ice cubes for later. You can use the double boiler method to heat the ice cubes up again. Thanks for the great recipe Sam.
Jess @ IDTLC Support says
Very cool trick! Thanks for sharing!
Sam - did you determine conclusively what the problem was with the first batch that you made in the video? It is not completely clear from the video. Also, is the 15 minute wait really necessary? Thanks.
Susan Pearson says
Just had these for breakfast with banana and maple syrup, delish.