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Super Fluffy Vegan ‘Buttermilk’ Pancakes


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 1x

Description

The fluffiest vegan pancakes ever!


Scale

Ingredients

Dry

  • 200g flour (1 and 1/2 cups)
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons sugar

Wet

  • 250 ml nut milk of choice or oat milk* (1 cup plus 1 tablespoon)
  • 1 tablespoon lemon juice or vinegar
  • egg-replacer for 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons oil, plus more for the pan

Instructions

  1. Stir the milk and lemon juice together and let the mixture sit for at least 5 minutes.
  2. In a medium bowl, mix the dry ingredients with a whisk until well combined.
  3. Prepare the egg-replacer according to the package instructions.
  4. In a large bowl, mix the wet ingredients with a whisk until well combined.
  5. Pour the dry ingredients into the wet and stir gently, just until no flour specs remain, being careful not to overmix.
  6. Heat oil in a frying pan and when hot add 2 tablespoons of batter for each pancake. Fry until golden brown on each side.
  7. Add toppings of your choice and enjoy!

Notes

*Pancakes taste best with hazelnut milk or any other nut-based milk. Oat milk works well too.

Keywords: buttermilk pancakes, breakfast, brunch, vegan pancakes, pancakes