Vegan Fluffy Buttermilk Pancakes
Wake up to a stack of pillowy perfection with these Vegan Fluffy Buttermilk Pancakes, a plant-based twist on the classic breakfast favorite. Made with simple ingredients like almond milk and lemon juice, a homemade vegan buttermilk ensures these pancakes turn out soft, airy, and incredibly tender. A touch of maple syrup and vanilla extract adds natural sweetness, while melted coconut oil brings a subtle richness to every bite. Ready in just 25 minutes, this recipe is ideal for busy mornings or special weekend brunches. Lightly golden and beautifully puffed, these pancakes are a blank canvas for your favorite toppings—think fresh fruit, a drizzle of warm maple syrup, or a dollop of vegan whipped cream. Start your day on a delightful note with this easy, crowd-pleasing recipe!
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Recipe Information
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)
Instructions
In a small bowl, combine the unsweetened almond milk and lemon juice to create vegan buttermilk. Let it sit for about 5 minutes.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Once the buttermilk is ready, add the maple syrup, vanilla extract, and melted coconut oil to the bowl, and whisk until well combined.
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.
Preheat a non-stick skillet over medium heat. Lightly grease it with additional coconut oil if necessary.
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.
Carefully flip the pancakes and cook on the other side for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Serve the pancakes warm with your favorite vegan toppings such as fresh fruit, additional maple syrup, or nut butter.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 14.5 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 466 mg | 36% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
