Vegan Buttermilk Pancakes

These pancakes are so light, fluffy, and delicious! They are sweet, tangy, and moist enough to melt in your mouth. Perfect for breakfast or brunch!


Make the vegan buttermilk by stirring the apple cider vinegar into the soy milk. Let it sit for 3-4 minutes so it can curdle.

In a large bowl, whisk the flour, cane sugar, baking powder, baking soda, and salt together really well.

Pour the melted vegan butter, applesauce, and vanilla into the vegan buttermilk. Stir them together.

Pour this into the dry-ingredient bowl. Very gently, stir them together just until you don't see any streaks of flour. 

Let the batter sit for a few minutes so it can come together. Meanwhile, heat your pan or griddle up to medium heat.

Once heated, coat the pans with a small amount of vegan butter or oil. Pour ⅓ cup portions of batter starting from the center to form a circle. 

Cook them for 2-3 min on each side or until they're golden brown. Flip them when bubbles rise to the top of the batter and pop.

Add your favorite toppings and enjoy! Click the link below for the full recipe and other helpful tips.

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