Vegan Buttermilk Pancakes
These Vegan Buttermilk Pancakes are so light, fluffy, and delicious! They are sweet, tangy, and moist enough to melt in your mouth. Perfect for breakfast or brunch!
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Bonnie - Serene Trail
Servings: 10
Calories: 175kcal
Ingredients
- 3 tbsp vegan butter, melted
- 2 tbsp applesauce
- 1 1/2 cups soy milk, or another full-fat plant milk, (355ml)
- 2 tbsp apple cider vinegar
- 2 cups all-purpose flour, (240g)
- 1/3 cup cane sugar, (65g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
Instructions
- Melt the vegan butter for 30 seconds in the microwave. Let it cool down. Take the applesauce out of the refrigerator (if it's refrigerated) so it can start to come to room temperature.
- 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, then pour this into the dry-ingredient bowl.
- Very gently, stir them together just until you don't see any streaks of flour. Try not to overmix the batter. It's okay to see lumps here.
- Let the batter sit for a few minutes so it can come together. Meanwhile, heat your pan or griddle up to medium heat. I find the sweet spot to be just below medium.
- 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. Be sure to leave yourself enough room to flip them.
- 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. Try to flip them just once to keep them fluffy. Tip: use a very thin, wide spatula. It's okay to peak underneath so you don't over-flip them.
- Add more vegan butter to the pan and repeat these steps until you're out of batter. You should have 10 pancakes. Enjoy with your favorite toppings such as maple syrup and fresh fruit!
Video
Notes
- Spoon the flour into your measuring cup and scrape the excess off the top when measuring it.
- Soy milk seems to create the thickest buttermilk, but other full-fat plant milks can work if needed.
- The ingredients will come together easier if they are at room temperature.
- Don't mix the lumps out as that will toughen the pancakes. They will settle after a few minutes.
- The pancakes will be really soft when the batter sits for at least 5 minutes.
- Make sure the pans are coated with butter or oil so the pancakes don't stick.
- Add some plant milk if the batter becomes too thick as it sits.
- Try not to overcrowd the pan so you have room to flip them.
- Flip the pancakes just once to keep them fluffy.
- A sign that they are ready to flip over is when you see holes in the batter from bubbles that have come to the surface and popped.
Nutrition
Serving: 1 pancake | Calories: 175kcal | Carbohydrates: 28.8g | Protein: 4.2g | Fat: 4.4g | Saturated Fat: 1.6g | Sodium: 428mg | Potassium: 386mg | Fiber: 1g | Sugar: 8.1g | Calcium: 39mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.