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 Pancakes Work
- 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
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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
Brandi Ahonsi says
i used canola oil, but I want to try making them again with vegan butter. also, I tried to cook them with chocolate chips. that didn't go well.
overall, this recipe was another winning one.
Agnes says
I have been making vegan pancakes for 21 years. We always eat them but they are always heavy and never flip well. There was a restaurant named Maggie's, and they made fluffy big beautiful vegan pancakes! I stopped making them and we looked for excuse to go out for
breakfast. Alas, they closed several months ago and I was so sad. I read your recipe this morning and thought "this is different" The tablespoon of sprinkled baking powder and lightly combining is genius. My husband grabbed the first one and went outside to keep working. A short time later he came in and at the same time said in unison " They taste like Maggie's! Thank you so much!I'll be making them weekly, at least!
Tory says
Thick, fluffy, tasty and easy. Only advice is to turn the heat lower than you usually would for pancakes, these boys are THICK and need longer to cook through.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Excellent tip, Tory! 😊 These pancakes are definitely thick boys haha!
Michelle says
Would this recipe work with cashew milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes absolutely, Michelle! 😊 Cashew milk should work great here.
Lise says
Can I use whole wheat flour instead?
Neya says
I've tried making pancakes so many times and they always stick to the pan... this goes for other fried things like the potato pancakes and crepes too, how do you get a good pancake?
Sam Turnbull @ It Doesn't Taste Like Chicken says
It usually comes down to heat and patience, Neya 😊 Make sure your pan is fully preheated before adding the batter, and let the pancakes cook long enough before flipping so they naturally release from the pan! Also make sure you are using a cast iron skillet or a non-stick pan.
Neya says
Thank you! I don't have those types of pans but I'll look into getting one.
Trish says
Pancakes are a favourite at our house, and I made these Vegan Buttermilk Pancakes today for dinner. They were easy to make, and I added just a touch extra oat milk to get the consistency I wanted. They cooked up very fluffy, and were a delight to eat!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Breakfast for dinner is always a good idea 😄 So glad you enjoyed them, Trish!
Dana says
I LOVE how fluffy these pancakes are! They have the perfect amount of sweetness to them. I enjoyed them with a blueberry syrup and cleaned my plate!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum, blueberry syrup sounds perfect! So glad you enjoyed them, Dana! 🫐
Jay says
This is my go to pancake recipe. I love how soft and fluffy they are and they cook perfectly every time!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love them, Jay! 😊 So thrilled it is your go-to recipe!
Gail says
This recipe is so simple and yummy. I substitute date sugar for the regular sugar, and it works out just perfectly.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s awesome to know, Gail! Love that swap 😊
Nicole Pacheco says
I've made these and they're delicious! They're clean, classic and hearty! I never made pancakes from scratch and I'm excited to know that I can now. The family and I love them thanks Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! That makes me so happy to hear, Nicole 😊 So glad you all loved them!
Kim says
These are AWESOME!! So easy and fluffy!!! Thank you so much! I love ALL of your recipes!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved them, Kim! 😊
Lynn says
This was such a quick, easy recipe. I added chocolate chips to the batter then topped the pancakes with sliced bananas and a drizzle of peanut butter. So amazing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum!! That sounds amazing, Lynn! So happy you enjoyed them 🙂
Stephanie Heflin says
This recipe is easy and delicious! The pancakes are so fluffy! I love that I only used one bowl to whip these up.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Stephanie! So happy you loved them, thanks for the review!! 😊
Catherine Vade Bon Coeur says
These pancakes are really fluffy and tasty! Thank you, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, Catherine! I’m so happy you loved the pancakes. Thanks for being the first to leave a review 😊