You are going to fall head over heels in love with these vegan buttermilk pancakes because they are so light and fluffy, as well as incredibly thick and beautiful. They are made with vegan buttermilk that is made by mixing soy milk with lemon juice. How simple!

The final product is very light, very moist, and very tasty, especially when topped with vegan butter and pure maple syrup. Imagine waking up to this for a vegan breakfast every morning.

Buttermilk Vegan Pancake Recipe

You can find a printable recipe card with all the necessary information and proportions at the end of the post. This is a rundown of the procedure to accompany the photos of the procedure.

Ingredient Notes:

These pancakes require few, commonplace ingredients, and it only takes a little practise to make perfect pancakes every time.

• Vegan Buttermilk:
  Make vegan buttermilk by filling a measuring jug with soy milk until it reaches the 1 cup (240 ml) mark and adding 1 tablespoon of lemon juice. Using soy milk is ideal since it yields a buttermilk that is very thick and replicates the consistency of actual buttermilk very well. Almond milk is a great substitute for soy milk if you can’t drink soy.
• Baking Powder:
  These pancakes achieve their airy texture thanks to the addition of an entire tablespoon’s worth of baking powder to the batter.
• Vegan Butter:
  Before it goes into the batter, vegan butter is melted. Then, to cook, we use more vegan butter to grease the pan. This gives these pancakes a great taste of butter. But if you’d rather, you can also use coconut oil that has been melted.

(Check the complete list of ingredients in the Recipe Card below!)

Instructions

You can find a printable recipe card with all the necessary information and proportions at the end of the post. This is a rundown of the procedure to accompany the photos of the procedure.

1. Mix sugar, baking powder, and salt into sifted all-purpose flour in a single pot.
2. You can make vegan buttermilk by mixing 1 tablespoon of lemon juice into a liquid measuring cup. Bring the level of soy milk to the 1 cup (240 ml) mark. Wait a minute and the milk will curdle.
3. To make a vegan buttermilk, add the soy milk, vanilla extract, and melted vegan butter.
4. Get a skillet or frying pan hot over medium heat. Once the pan is heated, add the vegan butter or oil and move it around the pan in a circular motion.
5. Pour about a quarter cup of batter into the heated skillet. Flip the pancake after two minutes, or when the edges seem dry and there are bubbles on top. Cook for another minute or two.
6. brown and cook thoroughly on both sides.
7. You should keep doing this until all of the pancake batter is used up and the pancakes are ready to eat.

Bonus Tips

Make use of the hints and ideas that are provided below to guarantee that you won’t overlook any of the recipe’s minute steps and get the greatest possible results.

• All-Purpose Flour
  The most exact way to measure all-purpose flour is using a kitchen scale, although a spoon and a level can do in a pinch. Put the contents of the spoon into the measuring cup, and then use a knife to smooth off the top. You shouldn’t scoop it and you shouldn’t cram it into the cup.
• Soy Milk
  The vegan buttermilk made from soy milk is the most accurate imitation of traditional buttermilk because it is so thick. But if you can’t drink soy milk, almond milk is a great substitute.
• Vegan Buttermilk
  The use of vegan butter gives these pancakes a deliciously buttery taste. Coconut oil in liquid form is another option.
• Gluten Free Version
  Replace the all-purpose flour in this recipe with a gluten-free all-purpose flour blend if you need to make these vegan buttermilk pancakes gluten-free. Bob’s Red Mill Gluten Free All Purpose Baking Flour has won over our hearts and stomachs.
• Refrigeration
  The pancakes may be refrigerated for up to 5 days in the refrigerator. Toast it again and enjoy!
• Storage
  They may be frozen for up to three months without losing quality. Freeze them in freezer-safe bags when they have cooled to the touch. Use the toaster to quickly reheat them from frozen.

Equipments

SENSARTE

Nonstick Deep Frying Pan

High-magnetic stainless steel base works on all cooktops, even induction. Die cast aluminium warms rapidly and evenly and is sturdy. Healthy, smokeless, PFOA-free. Low-fat cooking is healthy.

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OXO

Good Grips Stainless Steel Turner

A stainless steel turner is used to simply lift, flip, and drain. The broad head makes flipping large burger patties, pancakes, and other items a breeze.

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OXO

Measuring Cups and Spoons Set

Magnetic handles store cups and spoons together and allow for one-at-a-time removal. Designed for accurate ingredient balancing.  Non-slip and comfortable handles.

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Recipe Card

 Blood Orange Mimosa

Recipe by Hannah Calderwood

Course: Drinks /  Cuisine: American /  Difficulty: Easy

Servings

4 servings

Prep Time

10 minutes

Cook Time

minutes

Calories

250 kcal

Blood Orange Mimosa is a holiday brunch cocktail made with blood orange juice and sparkling wine. The gorgeous red color and fresh herb garnish makes this a festive addition to any holiday recipe collection.

Ingredients

• 16 oz Blood Orange Juice, about 10 blood oranges juiced
• 1 750 ml bottle Sparkling Wine
• 4-6 Rosemary sprigs

Directions

1. If using fresh BLOOD ORANGES, squeeze and store the JUICE in an airtight, refrigerated container (up to 2 days in advance). Cut 1 orange into thin slices for garnish.
2. To serve, fill 1/3 glass with BLOOD ORANGE JUICE and 2/3 with SPARKLING WINE. Garnish with ROSEMARY and orange slices. Serve chilled chilled.

Notes

• Recipe credit: The Kitchen Girl
• Garnish with ROSEMARY and orange slices. Serve chilled chilled.

Cook Like a Pro

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Bon Appétit

I really hope you love this fluffy vegan buttermilk pancake recipe that is both healthy and simple to prepare. For further updates, be sure to follow me on Instagram under the handle @calor.magazine. Register for our newsletter if you want to stay abreast of the latest easy-to-make recipes that are being updated on a regular basis.

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Enjoy your meal!