Vegan Buttermilk Pancakes (One Bowl, Extra Fluffy)

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Vegan Buttermilk Pancakes (One Bowl, Extra Fluffy)

Fluffy, golden, and diner-style delicious! These vegan buttermilk pancakes are tender, lightly sweet, and cook up beautifully tall thanks to homemade vegan buttermilk (just milk + vinegar!). They’re the classic vegan pancake everyone needs in their breakfast rotation, simple ingredients, one bowl, and ready in minutes.
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Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Meal Type: Breakfast
Keyword: breakfast, easy, one bowl, pancakes, vegan pancakes
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Mixer/Handmixer, Stove
Showcase: Latest Recipes, What's Trending
Servings: 10 pancakes
Ingredients
US Customary - Metric
Instructions
  • Make the vegan buttermilk: In a large mixing bowl, whisk together the plant-based milk and vinegar. Let sit for 1 minute until lightly curdled and slightly thickened.
  • Mix the batter: Whisk in the sugar, melted vegan butter (or oil), vanilla, and salt. Sprinkle the baking powder evenly over the surface and add the flour on top and gently mix until just combined. The batter should be thick and lumpy, perfect for fluffy pancakes! Do not overmix.
  • Preheat the pan: Heat a nonstick skillet or griddle over medium heat and lightly grease it. The pan is ready when a drop of water sizzles instantly.
  • Cook the pancakes: Scoop ¼ cup (60 mL) of batter per pancake onto the pan, then gently spread it into a round using the side of the measuring cup or a spoon (the batter is thick and won’t spread on its own). Cook for 2–3 minutes, until bubbles form and the edges look set (but still pale). Flip and cook for 1–2 minutes more, until golden and cooked through
  • Serve warm: Repeat with the remaining batter, adjusting heat as needed. Serve with vegan butter, maple syrup, and your favorite toppings.
Notes
Storage & Make-Ahead: 
  • Fridge: Store cooked pancakes in an airtight container for up to 4 days
  • Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months
  • Reheat: Toast straight from frozen or warm in the microwave or skillet
Oil-Free Option: Skip the butter or oil in the batter and cook the pancakes on a good nonstick pan. Pancakes will still be fluffy but slightly less rich.
Sugar substitute: Swap the white sugar for 1 tablespoon maple syrup. (The batter will be a touch thinner, but still cooks beautifully.)
Gluten-free option: Use a 1:1 gluten-free baking blend containing xanthan gum. The batter may thicken more, simply thin with 1–2 tablespoons extra milk if needed.
Flavor Variations:
  • Add blueberries or chocolate chips to the batter, or sprinkle them on after scooping onto the pan.
  • Sprinkle chopped nuts or sliced bananas onto pancakes before flipping
  • Add ½ teaspoon cinnamon to the batter for cozy flavor
Serve these vegan buttermilk pancakes with:
  • Homemade vegan butter and maple syrup
  • Fresh berries and powdered sugar
  • Peanut butter and banana slices
  • Yogurt and fruit for a brunch-style plate
  • A side of vegan bacon
Nutrition
Serving: 1pancake (recipe makes 10) | Calories: 117kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 259mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan