Fluffy Vegan Buttermilk Pancakes
Whip up a stack of these fluffy vegan buttermilk pancakes that are perfect for breakfast or brunch. Made with simple plant-based ingredients, they boast a rich flavor and airy texture that rivals traditional pancakes. Enjoy them topped with fresh fruit, maple syrup, or your favorite nut butter for a wholesome start to your day!
ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup almond milk (or any non-dairy milk)
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
steps
- 1.
In a small bowl, combine the almond milk and apple cider vinegar, and let it sit for about 5 minutes to create a vegan buttermilk.
- 2.
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- 3.
Make a well in the center of the dry ingredients, then add the vegan buttermilk, vegetable oil, and vanilla extract.
- 4.
Gently stir until just combined; a few lumps are okay—do not overmix!
- 5.
Preheat a non-stick skillet or griddle over medium heat, and lightly grease it with oil.
- 6.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface, about 2-3 minutes.
- 7.
Flip and cook for an additional 2-3 minutes until golden brown.
- 8.
Repeat with the remaining batter, keeping cooked pancakes warm in a low oven.
- 9.
Serve warm, topped with your favorite syrup, fruits, or nut butter!
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