Vegan Buttermilk Pancakes
Fluffy vegan buttermilk pancakes with the perfect golden-brown colour.
Ingredients
Vegan Buttermilk
- 3/4 cup + 2 tbsp unsweetened oat milk (or milk of choice)
- 1 tbsp apple cider vinegar
Pancake Batter
- 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)
Instructions
Vegan Buttermilk
- In a small bowl, combine milk and vinegar, then whisk together.
- Let sour while you combine other ingredients.
Pancake Batter
- 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.
Notes
Makes 6–8 pancakes, depending on how big you make them.
You can of course use a pan, but I highly recommend the Cuisinart waffle and pancake maker!)