Perfect, fluffy and golden brown, this Vegan Buttermilk Pancake recipe is the one and only you’ll ever need. Non-vegans cannot tell they’re dairy and egg-free. It’s the ideal recipe to bust out on family vacations when cooking a big hearty pancake breakfast for all (who may not be vegan). You don’t have to mess with any hard to find ingredients in this recipe, and it’s very quick and easy to make (once you’re hooked to these you’ll have the measurements memorized and just have to glance at the recipe)! Use the secret ingredient in this recipe to give your plant-based pancakes that classic, perfect golden brown colour.
Agave Syrup for a Golden Brown Colour
Agave nectar is the secret ingredient for making your vegan pancakes golden brown. It’s not just the beautiful colour it gives them, but the taste as well. The caramel notes of the agave impart a delicious, slightly toasty flavour. You end up with classic pancakes indistinguishable from the non-vegan kind, (and not sad white and flavourless ones which some vegan pancake recipes produce).
Agave has become popular as an alternative sweetener, mainly because it does not cause a huge spike in blood sugar as other sweeteners such as white sugar do. The fructose in agave is slow release, which is good news for diabetics. Agave’s glycemic index (GI). is low, ranging from 28 to 32 – whereas honey’s is 58. Almost all agave’s are organically grown, it has a long shelf life, and is easy to pour and due to its thin consistency, blending well with other ingredients. It’s important to remember though, it’s a sugar, not a health food.
While it has a low-glycemic index and (high-quality) agave nectar is rich in vitamins, minerals and nutrients, it is still essentially refined fructose. Fructose causes insulin resistance and raises levels of triglycerides. When consumed in heavy doses, it interferes with healthy metabolism. So, the same as with sugar, consume in moderation!
Plant-Based Buttermilk for a Perfect Crumb
The other special part to this recipe is the vegan buttermilk. Simply adding vinegar to plant milk and whisking will create a lovely buttermilk mixture. The acid in the buttermilk kickstarts the baking soda into action for extra height. You should end up with an airy mixture that feels like a puffy cloud of pre-pancake goodness. The buttermilk helps to break down strands of gluten, leading to a fine and tender crumb. In other words, the perfect classic pancake texture. Be sure to not over-mix your pancake batter — it cannot be overstated how important this is! It’s better to have some lumps than to over-stir.
Fresh Berries & Heated Maple Syrup
Fresh berries are a delight in these golden brown pancakes. Blueberries are a classic, but you can add any type into your mixture fresh or frozen. The PC Organics frozen banana and strawberries are divine. Another divine flavouring is adding peanut butter on top of your pancakes, along with fresh sliced bananas and maple syrup. If you’re feeling fancy, go the extra mile and warm up your maple syrup. It keeps your pancakes toasty, and there is nothing quite like it. At the bare minimum, take the syrup out of the fridge before making your batter for god’s sake! Letting it warm up will ensure you don’t end up with cold ‘cakes. There you have it. The only Vegan Pancake recipe you’ll ever need. Quick, easy, and absolute perfection.
Vegan Buttermilk Pancakes
- 3/4 cup + 2 tbsp unsweetened oat milk (or milk of choice)
- 1 tbsp apple cider vinegar
- 1 cup unbleached all-purpose flour (can sub 1/4th with whole wheat or spelt)
- 1 tbsp baking powder (NOT baking soda!)
- 1 generous pinch salt
- 1 tbsp vegetable oil (plus more for pan if not using waffle/pancake maker)
- 1 tbsp agave syrup (this gives your pancakes that golden brown colour)
- 1 tsp vanilla extract
- dairy-free butter, to spread on pancakes (optional)
- In a small bowl, combine milk and vinegar, then whisk together.
- Let sour while you combine other ingredients.
- In a mixing bowl, combine flour, baking powder, and salt.
- Stir in oil, agave syrup, vanilla, and sour milk, stirring just until combined. (Don’t over-stir or you’ll have tough pancakes. If batter is too thick, add a little more milk).
- Heat up your pancake maker if using. (They make incredible pancakes and I highly recommend the Cuisinart waffle and pancake maker!)
- If using a pan, lightly grease a non-stick pan and place over medium heat.
- When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface.