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!
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 1/4 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!
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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