VEGANIZED: Tasty's Buttermilk Pancakes

5 from 33 votes

This recipe was adapted from Tasty's Ultimate Buttermilk Pancake Recipe as a fun experiment. The end results are yummy, but I personally prefer my Pillowy Pancake recipe in my cookbook Fuss-Free Vegan for an easier, and just as a delicious recipe.

Prep Time: 10

Cook Time: 20

Resting time: 15

Total Time: 30

Servings: 12 pancakes (give or take)

Author: Sam Turnbull

Ingredients

Dry ingredients:

2 ½ cups all-purpose flour
3 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet ingredients:

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)

US Customary - Metric

Instructions

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.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/veganized-tastys-buttermilk-pancakes/