Fluffy Buttermilk Pancakes
The fluffiest pancakes made vegan!
We’re waffle people. Yea, that’s a weird way to start out a post about pancakes, but we always have been team waffle. However, this vegan buttermilk pancake recipe is seriously testing our loyalty. Light, fluffy, and absolutely delicious - a wonderful morning treat.
One thing we do love about pancakes is the simplicity. You don’t need any special tools or ingredients, just a few pantry staples and a non-stick pan or skillet. Which means you can have a delicious breakfast with the family any day of the week.
Why you’ll love this recipe:
Super light and fluffy texture.
Made with simple ingredients.
Top tips for making fluffy buttermilk pancakes:
Don’t skip the vinegar. While a small amount, the vinegar reacting with the fat in the milk is what helps give these pancakes a soft and tender texture and extra rise!
Don’t overmix the batter. Keepign the. batter light and airy means you are more likely to get light and airy pancakes.
Cook pancakes low and slow. This is the most important step for a tall, light and airy pancake is the temperature you pan is at. Too hot and the pancakes cook quicker than they can rise, so you want to keep it low and cook them longer.
Add a little bit of oil or butter. Even when using a non-stick pan we reccommend adding a little bit of oil or butter (this is what we use) and brush off any excess. This gives the pancakes some colour and ensures they don’t stick.
Rest on a wire rack. When you have a finished pancake, but still have more batter to cook, resting any finished pancakes on a wire rack keeps you away from a soggy pancake.
How to make fluffy vegan buttermilk pancakes:
Prep Time: 10 Min | Cook Time: 20 Min | Total Time: 30 Min
Makes: 10 pancakes
Ingredients
180 g (1 1/2 cups) all purpose flour
2 tsp baking powder
1 tsp baking soda
pinch kosher salt
13 g (1 tbsp) white sugar
1 flax egg (1 tbsp ground flax + 3 tbsp water)
360 mL (1 1/2 cups) non-dairy milk
15 mL (1 tbsp) apple cider vinegar
30 mL (2 tbsp) oil (like avocado, coconut, or vegetable)
5 mL (1 tsp) vanilla extract
Instructions
Combine the ground flaxseed and water to create a flax egg. Let rest until thickened.
Combine non-dairy milk, we like soy milk, and apple cider vinegar and set aside. This is the non-dairy buttermilk.
Combine all-purpose flour, baking soda, baking powder, salt and white sugar in a large bowl.
In a separate bowl mix together the flax egg, vegan buttermilk, oil and vanilla extract.
Add wet to dry, and mix until combined.
Place a medium sized non-stick frying pan over low-medium heat and add a small amount of oil or butter. Once the oil/butter is hot, pour in some pancake batter (about 1/3 cup) and cook for 3-5 minutes (or until you see multiple bubbles on the surface in the centre) on the first side, flip and cook another 1-2 minutes on the 2nd side.
Transfer cooked pancakes to a wire rack and repeat until all pancakes are made.
Serve with some real Canadian maple syrup and enjoy.