Vegan Buttermilk Pancakes


Vegan Buttermilk Pancakes

This Vegan Buttermilk Pancake recipe takes advantage of soy milk's ability to curdle when exposed to acids. You can choose lemon juice or even cream of tartar as your acid of choice but I prefer the additional flavor complexity that apple cider vinegar contributes. Buttermilk flavor is also enhanced by adding Vegan Butter or margarine to the batter which also adds moisture and fluffiness. Hemp and almond milk will curdle to a certain degree but not as much as soy milk. Coconut milk and rice milk are not recommended for this recipe because they lack sufficient protein and will not curdle at all. Top these vegan pancakes with maple syrup, berries and/or a dollop of almond butter.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Buttermilk recipes on

Vegan Buttermilk Pancake Recipe

2 ½ cups soy milk
4 teaspoons apple cider vinegar
1 teaspoon vanilla extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
2 Tablespoons sugar
¾ teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda

½ cup (108 grams) or 1 stick Regular Vegan Butter or stick margarine, melted

¾ cup chopped walnuts, chopped (optional)

1) Curdle the soy milk

In a medium bowl, whisk together the soy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the soy milk curdles.

2) Whisk together the dry ingredients

In a large bowl whisk together the whole wheat flour, all purpose flour, oat bran, sugar, salt, baking powder and baking soda.

3) Build the batter

Whisk the Vegan Butter into the soy milk and apple cider vinegar mixture from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the chopped walnuts if using.

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 4 ounces of batter to form a pancake. When small bubbles appear, get ready to turn a pancake with a spatula. If it is golden brown, turn over the other pancakes. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 12 Vegan Buttermilk Pancakes.

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