I go through phases with pancakes. Some months I make them once (or twice!) a week every week, others I don’t make them at all. And when I do make them, it’s usually a pancakes-for-dinner type of situation because I’m craving comfort food. Aaron and I were on a big protein pancakes kick for a while, and recently we’ve been all about the classic, fluffy, doughy-in-just-the-right-way vegan buttermilk pancakes.
This recipe is lightly adapted from my favorite pancakes from waaaay back in 2011. I can’t even believe I’ve been blogging for that long, but that’s a post for another day. I will say, though, that it’s a big testament to that simple recipe that it’s still my go-to, even if I can’t resist playing around with new variations.
If you’re new to vegan buttermilk, it’s ridiculously easy to make. All you need is some non-dairy milk (I like almond milk) and freshly squeezed lemon juice. The ratio I use is 1 tablespoon of lemon juice for every 1 cup of plant milk. From there, you whisk the two together, then set the mixture aside to do its thing for about 10 minutes (it will curdle, which in this instance is a good thing).
I love these vegan buttermilk pancakes because they’re a little more tangy, a little more tender, and since the buttermilk makes the batter more acidic and further activates the baking powder, it makes the pancakes extra fluffy. Feel free to mix some cinnamon into your batter for a cozy flavor, then serve them with a pat of vegan butter, fresh fruit, and a pour of real maple syrup. They take just 5 minutes to prep and about that long to cook, so they’re plenty easy for breakfast, brunch, or if you find yourself craving pancakes for dinner on a weeknight.
- 1½ cups unsweetened plain almond milk
- 1½ tablespoons fresh lemon juice
- 1 chia egg (2 teaspoons freshly ground chia seeds + 3 tablespoons warm water)
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- coconut oil, for greasing the pan
- for serving (optional): maple syrup, vegan butter, cashew yogurt, fresh fruit
- Prepare your vegan buttermilk: Whisk together the almond milk and lemon juice in a medium bowl. Set aside for 10 minutes (the milk should curdle).
- Prepare your chia egg: Combine the ground chia seeds and warm water in a small bowl. Set aside to thicken for 2-3 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Add in the vegan buttermilk and chia egg. Mix until just combined, being careful not to over-mix.
- Heat a large, non-stick frying pan over medium heat. Lightly grease the pan with coconut oil and pour the pancake batter (about ¼ cup at a time) onto the pan, using a spoon to gently form the batter into a round circle if necessary. Cook the pancakes for 2-3 minutes per side. You'll know the pancakes are ready to be flipped when little bubbles form and hold their shape.
- Serve with a pat of vegan butter, cashew yogurt, a pour of maple syrup, and/or fresh fruit.
For an extra cozy flavor, add ½ teaspoon (or more!) of cinnamon to your dry ingredients.
Feel free to replace the chia egg with a flax egg (1 tablespoon of freshly ground flax seeds mixed with 3 tablespoons of warm water, let sit for 5 minutes to thicken).
Coconut nectar makes a great low-glycemic alternative to maple syrup.
Adapted from my Favorite Vegan Pancakes Recipe.