Who doesn’t like starting the day off with a big stack of fluffy vegan buttermilk pancakes? This easy buttermilk pancake recipe is light, gluten-free, healthy, and simple to make. Slather these pancakes with butter and drizzle with maple syrup for the ultimate breakfast!
Sunday morning is pancake day at our house. Although to be honest, I wish it were every day. Especially after perfecting these healthy, moist, melt in your mouth pancakes! Thank goodness I nailed the recipe when I did. With all the taste testing, I nearly turned into a pancake myself.
These pancakes are a great way to start the day! They are made with oat flour and quinoa flour which are full of fiber and protein, making them the ideal breakfast. And they make a great post-workout recovery breakfast too! Plus, why start off the day with a boring bowl of oatmeal when you can whip these bad boys up in no time!
They’re basically a better version of a bowl of oatmeal, with all the health benefits packed into a heavenly mountain of buttermilk pancake goodness. I don’t know about you, but sign me up for a mile-high stack, please.
How to make homemade vegan buttermilk
Buttermilk is a common ingredient in pancakes because it’s slightly thicker than regular milk and has a little tang due to the acidity. This helps to activate your leavening agent and give the pancake that extra oomph. At first, I thought it was impossible to make vegan buttermilk and would skip any recipe that called for it. Which meant no pancakes. I didn’t realize how incredibly easy it is to make!
Lucky for you, we have a homemade vegan buttermilk recipe that requires only two ingredients and replaces regular buttermilk flawlessly. All you need to do is milk non-dairy milk with apple cider vinegar! One tablespoon for every cup. Alternatively, you can use fresh lemon juice or white vinegar. Just mix together, set aside for 5 minutes, and allow the milk to separate for the perfect vegan buttermilk.
Ingredients for Vegan Buttermilk Pancakes
You’ll only need a handful of ingredients for these tasty pancakes. They are made with a combination of oat flour and quinoa flour which are both vegan pantry staples in my book.
- Maple syrup- Just a tablespoon of maple keeps these pancakes lightly sweet. Save that for the puddles of maple syrup on top 😉
- Oat flour- You can use store-bought, I like Bob’s Red Mill or make it yourself! Simple grind down gluten-free old fashion oats in a food processor until a fine powder.
- Vegan buttermilk- Buttermilk is so easy to make, just follow our vegan buttermilk recipe. It’s an essential ingredient for that diner-esque flavor in these vegan buttermilk pancakes.
- Quinoa flour- Full of fiber and a complete protein this flour takes your pancakes to the next level.
- Baking powder + baking soda: A combination of baking powder and baking soda gives these pancakes some serious fluff. Gluten-free and vegan baked goods can be tricky, but these pancakes are not messing around.
- Vanilla- A soft hint of vanilla completes this pancake.
Tips for the best pancakes
The best part about pancakes is that they’re pretty straightforward. They are easy to make, require minimal ingredients, and still manage to draw a crowd around the table. If you are looking for more breakfast crowd-pleasers, check out our vegan brunch favorites which include recipes like; Cherry Cream Cheese Danishes, Cinnamon Twist Bread, and these Healthy Carrot Bran Muffins.
- Don’t over mix the batter: The best way to describe it is, imagine if you were a kid and were mixing together a classic boxed pancake mix. You’d probably stir a few times, get impatient or distracted, and it would be imperfect. That’s ok! While you do want the batter to be evenly mixed, a few stirs are plenty and will keep the finished pancakes soft and fluffy.
- Use a well-greased non-stick pan: There is nothing sadder than going to flip your pancake and having it stick to the pan. Avoid the agony and use a generous amount of vegan butter or coconut oil. Trust me.
- Cook on medium-low heat: This is probably the hardest pancake rule to follow. As the enticing smells fill the air and your mouth waters, it seems innocent to turn up the heat and get these bad boys cooking faster. Don’t do it. I’m telling you from experience cooking these on a medium-low temperature allows them to cook entirely without burning the outside.
- Your tools matter: Another important thing is your tools. A good kitchen set up can make all the difference. A thick plastic spatula will make it harder to flip pancakes with, than a thin metal one. But, don’t worry you can totally still use the one you’ve got. Just a suggestion, toss a new metal spatula in your shopping cart and take your pancake game to the next level.
Topping ideas for pancakes
Now is the moment to let your creativity shine! Come up with your own magical toppings or try them with one of these:
- your favorite fruit
- chocolate sauce + chocolate chips
- vegan salted caramel sauce
- nut butter
- maple syrup
- toasted coconut
- homemade whip cream
- coconut yogurt
In other words, let’s play hooky from work, sleep in, and make these vegan buttermilk pancakes for breakfast. You in?Print
Vegan Buttermilk Pancakes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Breakfast
- Cuisine: American
- Diet: Gluten Free
Fluffy and healthy vegan buttermilk pancakes. These are the best gluten-free pancakes, full of protein, delicious, and perfect for brunch!
- 1 3/4 cup oat milk
- 1 1/4 tsp. apple cider vinegar
- 1 cup oat flour
- 1 cup quinoa flour
- 1 1/2 tsp. baking soda
- 1 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 Tbsp. maple syrup
- 1/2 cup blueberries (optional)
- Make vegan buttermilk by combining oat milk with the apple cider vinegar in a medium bowl. Set aside for 5 minutes and allow the milk to curdle.
- Add vanilla and maple syrup and still.
- Add in oat flour, quinoa, baking soda, baking powder, and salt and mix well.
- Drop some coconut oil onto a pan, pour 1/4 cup of batter onto a hot pan and sprinkle with blueberries.
- Wait until the batter starts to change the texture and little bubbles appear on the surface before flipping.
- Flip the pancake and cook for half the time on the other side until golden brown.
- Repeat until batter is finished.
- Slather with vegan butter, your favorite toppings, and enjoy!
The secret to the perfect pancake is patience. Keep the temperature on medium/low so it cooks throughout evenly without burning!
- Serving Size: 2 pancakes
- Calories: 300
- Carbohydrates: 35
- Fiber: 3
- Protein: 9
Keywords: gluten free, pancake, oatmeal, quinoa
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