Vegan Fluffy Buttermilk Pancakes
Start your morning with these irresistibly light and airy Vegan Fluffy Buttermilk Pancakes, a plant-based twist on a classic breakfast favorite. Made with a homemade vegan buttermilk using almond milk and lemon juice, these pancakes are perfectly tender with just the right amount of tang. The batter is sweetened naturally with maple syrup and enriched with a hint of vanilla and melted coconut oil for a delicious depth of flavor. Quick and easy to prepare in just 25 minutes, these golden beauties are cooked to perfection on a hot skillet, creating a stack that’s fluffy, satisfying, and 100% dairy-free and egg-free. Serve them warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, or a dollop of vegan butter, for the ultimate plant-based breakfast experience. Perfect for cozy weekends or special brunches, these vegan pancakes are sure to become a staple in your kitchen!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil (melted)
Directions
Step 1
In a small bowl, combine the unsweetened almond milk and lemon juice to create vegan buttermilk. Let it sit for about 5 minutes.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3
Once the buttermilk is ready, add the maple syrup, vanilla extract, and melted coconut oil to the bowl, and whisk until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. There might be some lumps, which is completely fine; do not overmix.
Step 5
Preheat a non-stick skillet over medium heat. Lightly grease it with additional coconut oil if necessary.
Step 6
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Step 7
Carefully flip the pancakes and cook on the other side for an additional 1-2 minutes, or until golden brown.
Step 8
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Step 9
Serve the pancakes warm with your favorite vegan toppings such as fresh fruit, additional maple syrup, or nut butter.
Nutrition Facts
| Serving size | (443.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 790.0 |
| Total Fat 31.5g | 0% |
| Saturated Fat 23.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2716.5mg | 0% |
| Total Carbohydrate 114.0g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 14.4g | |
| Protein 13.9g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 439.9mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 238.5mg | 0% |
Source of Calories