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!
The secret is a quick oat milk buttermilk.
Just stir vinegar into oat milk and let it sit for a few minutes to create a tangy dairy-free buttermilk that helps the pancakes turn out light and fluffy.
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Ingredients
These fluffy pancakes use simple pantry ingredients you likely already have on hand.
All-Purpose Flour: Classic all-purpose flour creates the fluffiest pancakes.
Baking Powder: Provides lift and helps the pancakes turn out light and fluffy.
Organic Cane Sugar: Adds sweetness and helps the pancakes brown.
Oat Milk: Use unsweetened oat milk. When mixed with apple cider vinegar, it creates a vegan buttermilk that gives the pancakes their classic tangy flavor.
See recipe card for quantities.
How to Make This Recipe
Vegan pancake batter comes together in no time!
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.
Substitutions & Variations
All-Purpose Flour: Whole wheat flour can be used, but the pancakes will be slightly denser. For gluten-free pancakes, use a 1:1 gluten-free baking flour blend.
Oat Milk: Almond milk or soy milk also work to make vegan buttermilk.
Apple Cider Vinegar: Substitute lemon juice or white vinegar.
Vegan Butter: Melted vegan butter adds the best flavor, but olive oil, avocado oil, or another neutral oil can be used instead.
Add-Ins: Sprinkle chocolate chips, blueberries, chopped nuts, or banana slices onto each pancake after pouring the batter into the pan.
Serving Ideas
There are countless ways to enjoy these 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 with your favorite nut 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
Measure the flour correctly: Use the spoon-and-level method. Fluff the flour, spoon it into the measuring cup, and level it with a knife to avoid dense pancakes.
Don't overmix the batter: Stir until just combined. A few lumps are fine but overmixing can lead to tough, flat pancakes.
Use room temperature oat milk: Let the oat milk sit out while you prepare the other ingredients so it mixes smoothly with the batter.
Rest the batter: After resting for about 5 minutes, the batter should look bubbly and slightly thick. This helps create light and fluffy pancakes. Avoid stirring again after resting.
Flip only once: Cook until bubbles form on the surface, then flip once and cook until golden.
For crisp edges: Add a little melted vegan butter to the pan. A nonstick pan without oil also works well.
Storage
Storage: Store leftovers 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
Usually because of overmixing the batter or using expired baking powder. Stir the batter just until combined and make sure your baking powder is fresh.
To make vegan buttermilk, stir 1 tablespoon of apple cider vinegar into 1 cup of oat milk. Let it sit for about 5 minutes until slightly curdled.
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.
More Vegan Breakfast Recipes
Looking for other recipes like this? Try these:
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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.