Last Updated on June 18, 2022

Vegan Buttermilk Pancakes are so easy and inexpensive to make!

You can easily find all the ingredients in your refrigerator and pantry right now.

In this recipe I altered a original buttermilk pancakes to fit our plant based diet and these cakes still have that little tangy taste of buttermilk that we love.

Not everyone likes to eat a plain pancake, so try some little extras in your pancake batter.

Such as different spices, cinnamon, nutmeg, ginger, or even a blend of spices.

Add fruits, such as blueberries, strawberries, blackberries, raspberry, or even a powdered fruit added to the batter to change the colors of your pancakes.

Another possible addition would be chocolate chips, or crushed up nuts.

But if you don’t like to add these extras to the batter you sure can add them to the top of your pancakes.

Enjoy your pancakes with a vegan margarine and a real maple syrup.

But you can also go a step further and make your own Jam and Whipped Cream. Check out my recipe for Vegan Whipped Coconut Cream!

These Vegan Buttermilk Pancakes are so easy to customize to you and your families favorites and can be easily changed to find everyone’s new favorites each time you make them.

Ingredients needed for the pancakes

Egg Substitute – In this recipe I used a powdered egg substitute equal to 2 eggs.
Flour – A all purpose flour was used for these pancakes.
Baking Powder and Baking Soda – Both baking powder and baking soda are used in this batter for balance, browning, and flavor.
Salt – Salt will enhance all the flavors in the pancakes.

Ingredients for the vegan buttermilk

Plant Based Milk – For this batter I used a unsweetened vanilla almond milk. Any plant based milk will work just as well.
Lemon Juice or Apple Cider Vinegar – To make the vegan buttermilk you will need a acid to slightly curdle the milk, to give you a vegan buttermilk. Experiment and try these two to find your favorite acid to make your own vegan buttermilk.

How to make Vegan Buttermilk Pancakes

In a small bowl, mix up the egg substitute per the package instructions and set aside.

Next make your vegan buttermilk.

In a measuring cup add the plant based milk and the lemon juice or vinegar and set aside for it to curdle. This should take about 5 minutes.

Mix together all the remaining ingredients in a medium mixing bowl. Next add the egg substitute and the buttermilk and continue mixing until well combined.

Start the griddle and bring the temperature to about 320°F.

Once griddle is to temperature, scoop the batter onto the griddle.

The cakes will start to rise and become full of bubbles.

When you start to notice that the bubbles pop and don’t reform, it is time to flip the cakes.

Once the cakes are flipped, cook for additional 2 to 3 minutes, or until slightly browned.

Remove the cake from the griddle and continue until all the batter is gone.

Please note that Vegan Pancakes don’t brown as well as regular pancakes, they are a slightly brown color. Notice the pictures below.

Serve your Vegan Pancakes with homemade jam and homemade whip cream. And of course don’t forget to drizzle with real maple syrup!

Once your the Pancakes have cooled. Place in a freezer friendly container and freeze your left overs for another day!