*This post may contain Amazon affiliate links, meaning if you choose to buy something off of one of my links, I may get a small compensation (at no extra cost to you). I will never recommend something I don't believe in.
Who doesn’t like a simple vegan buttermilk pancake? This recipe only uses a handful of ingredients, come together super quickly with pantry staples and makes a small batch.
Sometimes you don’t want to put a whole production into making pancakes in the morning, these are seriously fast.
These are the perfect amount of pancakes for two people.
My kids love these pancakes so I try and make them a few times a week.
Simple vegan buttermilk pancakes are no-frills, straight goodness diner-style buttermilk pancakes.
I have tried to add vanilla and cinnamon to these pancakes, but my kids really prefer them just plain ole buttermilk style. If you want a pancake with vanilla try these perfect vegan pancakes recipe.
If you want a pancake to knock your socks off in the delicious department then you must try these almond poppyseed pancakes. These are the pancakes I make when guests are over.
If you are worried about the “buttermilk” portion of these worry not. Making vegan buttermilk is insanely simple. All you need is some vinegar. The vinegar mixed with the plant milk thickens and sours to become buttermilk.
Depending on the plant-based milk you use will depend on how thick it gets and if you potentially need to add some more plant milk.
I typically use a cashew/almond/protein milk and that thickens quite a bit, if I use almond milk it doesn’t thicken as much.
What do you need for these simple vegan buttermilk pancakes?
- baking soda
- vegan milk
- melted vegan butter or oil
How do you make these delicious pancakes?
Take a medium bowl and combine the dry ingredients and stir, then add the vegan milk, vinegar, and vegan butter, stir until combined.
Take a skillet and spray with cooking oil or more vegan butter, pour 1/4 cup of batter onto skillet cook until small bubbles and flip.
We typically top these with vegan butter and maple syrup, but you could top them with whatever you would like.
*Note this recipe doesn’t double well, the vinegar flavor comes out stronger, you could cut down to 1 TB vinegar if you choose to double.
- 1 cup flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup vegan milk**
- 1 TB vinegar
- 2 TB melted vegan butter or oil
- Take a medium bowl and combine the dry ingredients and stir, then add the vegan milk, vinegar, and vegan butter, stir until combined.
- Take a skillet and spray with cooking oil or more vegan butter, pour 1/4 cup of batter onto skillet cook until small bubbles and flip.
** You may need more plant milk depending on how thick your plant milk is. These are thicker pancakes and your batter should be on the thicker side.
Nutrition Information:Yield: 2 Serving Size: half the recipe
Amount Per Serving: Calories: 455Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 40mgSodium: 1076mgCarbohydrates: 54gFiber: 2gSugar: 0gProtein: 11g
The calories are computer generated and may not be 100% accurate.