Vegan Buttermilk Pancakes with Maple Syrup

Enjoy a classic American breakfast favorite with these Vegan Buttermilk Pancakes, perfectly fluffy and light, made without dairy but full of flavor. Topped with sweet maple syrup, they’re an ideal plant-based start to your day.

Ingredients

250 g all-purpose flour

2 tbsp sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

300 ml plant-based milk (such as almond or soy milk)

1 tbsp apple cider vinegar

2 tbsp vegetable oil

1 tsp vanilla extract

Maple syrup, for serving

Method

Whisk the plant-based milk and apple cider vinegar together and let sit for 5 minutes to create vegan buttermilk

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt

Add the vegan buttermilk, vegetable oil, and vanilla extract to the dry ingredients

Stir until just combined; do not overmix

Heat a non-stick pan or griddle over medium heat

Pour 1/4 cup of batter onto the pan for each pancake

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes

Flip and cook for another 2 minutes until golden brown

Repeat with the remaining batter

Serve warm with maple syrup drizzled on top

Helpful Notes

To achieve the best results with these Vegan Buttermilk Pancakes, ensure the plant-based milk and apple cider vinegar mixture sits for 5 minutes to properly curdle into vegan buttermilk. Avoid overmixing the batter to keep the pancakes light and fluffy. Use a non-stick pan heated to medium and watch for bubbles on the surface before flipping. Serve immediately with maple syrup for perfect breakfast enjoyment.