Vegan Buttermilk Pancakes with Oat Milk
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!
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Servings: 8 pancakes
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
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. Packing in too much flour leads to dense pancakes.
Room temperature oat milk works best, leave it on the counter while you prepare the other ingredients.
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.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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