Quick & Easy Fluffy Vegan Buttermilk Pancakes
These Quick & Easy Vegan Buttermilk Pancakes are light, perfectly fluffy and simple enough to whip up for breakfast in less than 30 minutes! These delicious thick and fluffy vegan pancakes are freezer-friendly, meal prep friendly and kid friendly! Add in some chocolate chips, blueberries or keep them plain. Everyone will ask for seconds!
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Servings: 7 pancakes
Ingredients
- 1 ¼ cup All Purpose Flour properly measured
- 2 tablespoons Organic Cane Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 cup Vegan Buttermilk see above
- ½ teaspoon Cinnamon or vanilla extract
Instructions
- Whisk together the vegan buttermilk. Let sit for 5 minutes to curdle. Buttermilk is 1 cup oat milk, soy milk or almond milk and 1 tablespoon apple cider vinegar, white vinegar or lemon juice. For more information on vegan buttermilk, see above.
- Whisk together the all purpose flour, organic cane sugar, baking powder, cinnamon and salt in a medium-sized bowl.
- Pour the vegan buttermilk in to the dry mixture and whisk until just combined. Avoid over-mixing. Lumps are ok!!
- Heat a frying pan over medium heat. If the pan is nonstick, no need to add oil or vegan butter but you can if desired. Once the pan is hot, add ¼ cup of the pancake batter and be patient while it cooks. It's ready to flip when the edges look cooked and bubbles start to appear and pop. Take a peak and if it's golden brown, flip! Cook the other side for about 1-2 minutes. Remove and continue cooking the remaining pancakes.
- Serve your stack of fluffy buttermilk pancakes with homemade jam, maple syrup or fresh fruit. Enjoy!
Notes
Vegan Buttermilk: 1 cup plant milk (soy, almond or oat) mixed with 1 tablespoon of vinegar or lemon juice. Allow to sit for 5 minutes to curdle and separate.
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