These Vegan Buttermilk Pancakes made with oat milk are fluffy, quick to make, and made with simple pantry ingredients. Perfect for Sunday brunch or breakfast-for-dinner, they have that classic buttermilk pancake flavor but without eggs or dairy!
No fancy ingredients required, just pantry basics like flour, baking powder, and oat milk.
Soft and fluffy in the middle and golden on the edges, these pancakes can be customized with all your favorite mix-ins or toppings.
Or keep it simple, a slab of vegan butter and a drizzle of pure maple syrup is all it takes for an incredible breakfast or brunch!
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Ingredients
No special ingredients needed!
I always keep these staples on hand for quick, fluffy pancakes in under 30 minutes, perfect for a weekend breakfast. Or make a big batch and freeze them for pancakes ready in minutes!
All-Purpose Flour: Classic all-purpose flour is best for the fluffiest pancakes!
Baking Powder: Make sure you are using baking powder instead of baking soda. It's what gives the oat milk pancakes their fluffy texture!
Vegan Butter: This adds a delicious buttery flavor. You can also use oil.
Organic Cane Sugar: Adding sugar not only adds sweetness, but gives them that perfect golden color.
Vanilla Extract: You have to add vanilla! It's a must. I also add cinnamon for a bit more flavor and a pinch of salt for balance.
Oat Milk: I recommend unsweetened oat milk (any brand works, but creamier versions make fluffier pancakes). When mixed with apple cider vinegar, it creates a vegan buttermilk.
See recipe card for quantities.
Helpful Equipment
Pancakes don't require any special equipment.
You'll need a large mixing bowl, whisk, measuring cups and spoons, and a large nonstick pan.
This is optional, but I use an ice cream scoop to scoop the batter. It's quicker, less messy, and makes the pancakes all the same size!
If you have a pancake griddle, feel free to use that!
How to Make This Recipe
Vegan pancake batter comes together in no time!
Mix the wet ingredients, then the dry, combine gently, and cook on the stovetop.
The full written recipe can be found in the recipe card below.
Step 1: In a medium bowl, whisk together the apple cider vinegar and oat milk to create your "buttermilk." Next, stir in the vanilla and melted vegan butter while it's still warm to ensure it fully incorporates.
Step 2: In a large bowl, add the all-purpose flour, sugar, baking powder, cinnamon, and salt and whisk well to combine.
Step 3: Pour the wet ingredients over the flour mix and gently fold until just combined. Rest the batter for 5 minutes.
Step 4: Heat a nonstick frying pan over medium heat. Scoop the batter with an ice cream scoop or ⅓ cup measuring cup and pour onto the heated pan. Cook for 2-3 minutes or until bubbles form and pop.
Step 5: Flip and cook for another 1-2 minutes until golden brown. Remove from the pan and repeat with the remaining batter.
Step 6: Serve pancakes warm with maple syrup, a pat of vegan butter and toppings of choice. Enjoy!
Note: Avoid stirring the batter again after resting! Stirring can cause it to lose air bubbles, which will make your pancakes flat. If you're going to add mix-ins, sprinkle them on top of the pancake on the pan.
Substitutions & Variations
All-Purpose Flour: Keep in mind that swapping flours may change the texture and flavor. Whole wheat flour will work, but it will result in a denser texture.
Make them gluten-free by swapping the all-purpose flour for a gluten-free 1:1 baking flour blend.
Oat Milk: You can make vegan buttermilk with almond milk or soy milk as well.
Apple Cider Vinegar: Lemon juice or white vinegar is a great substitute.
Vegan Butter: Adding melted butter provides the best flavor. But olive oil, avocado oil, or other neutral oils work just as well!
Mix in chocolate chips, blueberries, chopped nuts, or banana slices by sprinkling them directly on top of each pancake in the pan. This prevents overmixing and keeps the batter light and fluffy.
Serving Ideas
There are countless ways to enjoy these vegan pancakes!
Serve with a slab of vegan butter and maple syrup. Such a classic way to serve a big stack of pancakes, but it's the best!
Try it with mixed berries, sliced bananas, or warm stewed apples.
Drizzle almond, peanut, or cashew butter.
Add a dollop of vegan yogurt or vegan mascarpone for a tangy flavor. This is especially delicious with fresh fruit or jam.
Top with a dollop of coconut whipped cream for extra indulgence.
Sprinkle on walnuts, pecans, or almonds for a crunch.
Tips & Tricks
Pancakes are easy to make once you master a few simple tricks!
Be sure to measure your flour correctly using the spoon-and-level method. Fluff the flour in its container, spoon it into a measuring cup, and level it off with a knife. Scooping directly from the container can pack in too much flour, leading to dense pancakes.
Be careful not to overmix the batter. Whisk until just combined. Lumps in the batter are completely fine! Overmixing will result in tough, flat pancakes.
Room temperature oat milk works best, leave it on the counter while you prepare the other ingredients.
If your melted butter sits out for too long, it will solidify in the oat milk. Heat in the microwave or stove top until warmed through and the butter has melted. Don't make it too hot, just room temperature.
After resting for 5 minutes, the pancake batter will be bubbly and extra fluffy. This is what you want! That means the baking powder is working with the acid. Avoid stirring or you'll make the pancakes flat.
For crispy edges, you can add melted butter to the pan. I prefer to use just a nonstick frying pan without any oil or butter.
Flipping pancakes back and forth will deflate your pancakes. Flip just once!
If you add any mix-ins, add them directly to the top of the pancake in the pan. This prevents over-mixing and deflating the batter.
Storage
Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, warm the pancakes in a toaster, air fryer, on the stovetop, or in the microwave until heated through.
Freeze: Freeze pancakes in a single layer on a baking sheet. Once frozen, transfer them to a zip-lock bag for up to 2 months.
Frequently Asked Questions
Vegan pancakes get fluffy from the reaction between an acid and a leavening agent. The oat milk is mixed with apple cider vinegar and creates a vegan "buttermilk" that reacts with baking powder to help the pancakes rise.
Yes! Soy milk works especially well thanks to its higher protein content, but almond milk also works.
Dense pancakes are usually caused by overmixing the batter or using too much flour. Spoon flour into your measuring cup instead of scooping, mix just until combined, and let the batter rest briefly before cooking.
Pancakes can turn out raw in the middle if the heat is too high. Cook them over medium-low heat and flip once bubbles form and the edges look set. Low and slow is best!
More Sweet Breakfast Recipes
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Recipe
Vegan Buttermilk Pancakes with Oat Milk
Ingredients
- 1 cup Oat Milk room temperature
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Melted Vegan Butter or oil
- 1 teaspoon Vanilla Extract
- 1 ¼ cup All-Purpose Flour see note
- 2 tablespoons Organic Cane Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Kosher Salt see note
- ½ teaspoon Cinnamon optional
Instructions
- In a medium bowl, whisk together the apple cider vinegar and oat milk to create your "buttermilk."
- Next, stir in the vanilla extract and the melted vegan butter while it's still warm to ensure it fully incorporates. If the butter solidifies, gently heat the mixture on the stove or microwave until melted. You don't want the oat milk to be hot, just room temperature.
- In a large bowl, add the all-purpose flour, sugar, baking powder, salt, and cinnamon and whisk well to combine.
- Pour the wet ingredients over the flour mix and gently fold until just combined. Do not overmix, lumps are fine!
- Rest the batter for 5 minutes and avoid stirring the batter again after resting! Stirring can cause it to lose air bubbles, which will make your pancakes flat.
- If you wish to add any mix-ins, add them directly to the top of the pancake in the pan. This prevents over-mixing and deflating the batter.
- Heat a nonstick frying pan over medium heat. I don't use butter or oil, but you can add some if you'd like. After each batch, you may need to lower the heat to ensure your pancakes cook through and turn golden brown.
- Scoop the batter with an ice cream scoop or ⅓ cup measuring cup and pour onto the heated pan. Cook for 2-3 minutes or until bubbles form and pop, then flip and cook for another 1-2 minutes until golden brown. Remove from the pan and repeat with the remaining batter. Avoid flipping the pancake back and forth, just flip one time.
- Serve pancakes warm with maple syrup, a pat of vegan butter and toppings of choice. Enjoy!
Notes
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Vivian says
Delicious pancakes, and simple to make. In my family, there are vegans, vegetarians, and omnivores. This is a recipe that all of us can enjoy. Thanks!
Liv says
Vivian, I love that! Pancakes for everybody! Thank you so much for giving this recipe a try, I'm happy they were a hit.