Vegan Buttermilk Pancakes (One Bowl, Extra Fluffy)

Stack of pancakes on plate with text overlay that reads vegan buttermilk pancakes.

5 from 11 votes

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.

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: 10 pancakes

Author: Sam Turnbull

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

US Customary - Metric

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

Oil-Free Option: Skip the butter or oil in the batter and cook the pancakes on a good nonstick pan. Pancakes will still be fluffy but slightly less rich.

Sugar substitute: Swap the white sugar for 1 tablespoon maple syrup. (The batter will be a touch thinner, but still cooks beautifully.)

Gluten-free option: Use a 1:1 gluten-free baking blend containing xanthan gum. The batter may thicken more, simply thin with 1–2 tablespoons extra milk if needed.

Flavor Variations:

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

Serve these vegan buttermilk pancakes with:

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

Find it online:

https://itdoesnttastelikechicken.com/vegan-pancakes/

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