PinMade with fresh blueberries and topped with vegan butter and maple syrup, these vegan buttermilk pancakes are the perfect breakfast for weekend mornings (or anytime you desire!).
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4.96 from 87 votes
When it comes to breakfast, I love both sweet and savory options. I also love a refreshing healthy green juice or a protein-packed smoothie, but let’s be honest, every once in a while, nothing beats a stack of fluffy homemade pancakes. These buttermilk pancakes are my go-to any time I feel like treating myself to a delicious, sweet breakfast.
Table of Contents
PinWhy You’ll Love These Vegan Buttermilk Pancakes
- They’re super easy to make
- They only take 10 minutes to make
- They’re fluffy and delicious
- You can sub the blueberries for chocolate chips if you like!
- They’re dairy-free (and fully vegan)
Pin🥞TIP: Be sure to read the recipe notes below for tips on how to adjust the texture of these buttermilk pancakes to your liking.
Ingredient Notes
PinDry Ingredients
- All-purpose flour: all-purpose flour or pastry flour works best, but a gluten-free all-purpose flour blend will work too. I don’t recommend using almond or coconut flour thought, as the ratios might not match.
- Sugar: I used white, refined sugar, but coconut sugar or a stevia blend (not a concentrate) can be used too.
- Baking powder, baking soda & salt
Wet Ingredients
- Soy milk: I find that unsweetened, full fat soy milk works best to make dairy-free buttermilk. The next best alternative would be pea milk or any other plant milk made from legumes. Other milks, such as almond or oat milk, can be used if that’s all you have available, but the milk might not thicken as much, making the batter a little more watery.
- Apple cider vinegar (ACV): the vinegar is what will thicken then soy milk, so it’s an essential component. You can also use lemon juice.
- Vanilla extract: most vanilla extract includes alcohol. It’s a very small amount and not noticeable, but if you prefer an alcohol-free version, be sure to check the label or use vanilla bean powder instead.
- Melted vegan butter: coconut oil works too!
PinAdd-ons & Toppings
- Blueberries: I’ve tried both fresh and frozen in this recipe and both work! (see the texture section below to read more about the exact differences this resulted in). Instead of blueberries, you can use other types of berries (like raspberries, blackberries, or strawberries) or dark chocolate chips.
- Maple Syrup: can’t have pancakes without maple syrup, right? That said, if you’re subbing the blueberries for chocolate chips, chocolate sauce or caramel sauce bring these pancakes to the next level!
- More Vegan butter (optional): if you’re eating your pancakes while they’re still hot, I’d recommend adding a little extra dairy-free butter on top.
🥛Did you know? While there are plenty of plant-based alternatives to dairy milk, because of their different textures and flavor and nutrient profiles, which one you choose will depend on what you’re using it for. For baking or for extra protein, I personally prefer soy or pea milk. For coffee, I love oat or cashew milk. For cooking, coconut or almond milk. If you’re new to eating plant-based or the vegan lifestyle, I’d recommend trying a few different ones to discover you personal favorites.
Recommended Equipment
These recommended products are optional! You can absolutely make these blueberry buttermilk pancakes with a regular large skillet and utensils you have at hand.
Pin- Pancake pan: I’m not particularly skilled at making round pancakes, so this pan has been an absolute game changer (that also makes cooking pancakes more fun!). I bought mine from Nordic Ware, but it’s unfortunately not compatible with an induction stove top (the bottom is not even). I’d still recommend it, but I’ve since also found a very similar one that is compatible with an induction stove top, so in hindsight I wish I’d gotten that one instead and might invest in it in the future. (Tip: if you have kids, you can find great pancake pans with patterns too!)
- Silicone brush: using a silicone brush makes it super easy to spread oil or vegan butter in skillets while cooking.
- Spatula: since the pancakes are smaller, using a spatula makes flipping them easier (bonus: you can use the same spatula to mix the batter!).
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Pancake Pan (Induction Compatible)
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Note: this recipe makes 8 buttermilk pancakes and most pancake pans only have space for 7. If you’re using one, you can add a little extra batter to each pancake, making 7 total. Otherwise, the middle one will usually cook a lot faster than the other ones, so in the time that it takes the other buttermilk pancakes to cook, you can make two in the middle slot. If you’re using a large skillet, you should be able to make all 8 at once!
If, on the other hand, you’re looking to make a double batch (or even larger batch) of thus buttermilk pancake recipe (or like to make larger badges on a regular basis), then an electric griddle might be the best option!
PinRecipe Notes & Tips
Here are a few useful tips for making sure your buttermilk pancakes turn out exactly the way you want them to.
The Ideal Way to Measure Flour
PinFor the best results, I recommend either weighing your flour using a kitchen scale or spooning it into the measuring cup. If you’ve ever measured flour using a cup and then packed the cup, chances are, you used too much flour.
One cup of all-purpose flour should weigh 125 grams (which is what you’ll get when you spoon the flour into the cup), for instance. If you pack it, however, you’ll easily get 150 grams of flour or more, potentially making your recipe too dry.
How to Change The Texture of These Buttermilk Pancakes
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PinI’ve made these buttermilk pancakes a few different ways and have had friends try them. The results were split, with two versions coming out on top:
- More moist and a little thinner: this version probably embodies the “buttermilk” essence a bit more, but is not as fluffy as traditional pancakes. To make this version, use slightly less flour (about 1/2 cup or 1/2 cup + 2 tablespoons) and frozen wild blueberries instead of fresh blueberries.
- A little fluffier and taller: this version is more similar to traditional fluffy pancakes and it a little airier, but therefore also a bit drier than the other option. To make this version, follow the instructions in the recipe card as they are.
🥞Verdict: I honestly love both versions and alternate. But if you’re looking for a fluffier version, definitely go with the recipe as it’s outlined below. For a mix of the two, try more flour with frozen blueberries.
Using Fresh vs. Frozen Blueberries
PinAs you can see in the image comparison above, the difference is minimal and both work! Frozen blueberries are a great option you can always have in the freezer or for when fresh ones aren’t in season. The main difference between the two is that the frozen ones will “burst” more quickly or even while you’re folding them into the batter, which means your pancakes will be a little more blueish purple overall. Since they’re frozen, they also add a little more moisture to the pancakes.
How To Make These Vegan Buttermilk Pancakes (Step by Step)
Here are the step by step instructions on how to make vegan blueberry buttermilk pancakes. You can also save this recipe via the recipe card below.
Step one: make the vegan buttermilk
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PinTo make the dairy-free buttermilk, simply mix the soy milk and apple cider vinegar (or lemon juice) in a small bowl, then set it aside for about 1-2 minutes to let it thicken.
⏲️Tip: since this process is so quick, you can also mix the ingredients in a large mixing bowl and then use that same bowl to mix all the batter ingredients.
Step two: add all other batter ingredients & mix
Pin
PinTransfer your buttermilk mixture to a large bowl. Next, add the flour, baking soda, baking powder, sugar, salt, vanilla, and melted butter and mix using a spatula or whisk, making sure you don’t over-mix. The batter should be smooth, but it’s OK if it’s not perfectly smooth. Not over-mixing will allow the batter to remain airy and thereby make your pancakes fluffier.
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PinStep three: fold in the blueberries
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PinFold in your blueberries (or chocolate chips) last, using a spatula. Adding them last is especially important if you’re using frozen blueberries to avoid the water content watering down the batter too much or your entire batter turning purple (unless that’s what you want, of course!).
Step four: cook the buttermilk pancakes
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PinHeat your vegan butter in a pan (either a pancake pan or any large, non-stick skillet) over medium heat to medium high heat and wait for it to melt. TIP: use a silicone brush to spread the butter out evenly.
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PinOnce the butter is melted and the pan is hot, add your buttermilk pancake batter to the pan (you’ll need about 2 tablespoons of batter for each pancake). Cook for about 1-2 minutes on each side, or until your pancakes are golden to golden brown. TIP: once the edges of the pancakes start to change in color and the surface starts to bubble a little, it’s time for the first flip. If you’re unsure, you can lift one of the pancakes slightly, using a spatula, to see if the bottom is golden yet.
Step five: serve & enjoy
PinThese vegan buttermilk pancakes are best enjoyed right away, with a little extra vegan butter and some delicious, sweet maple syrup. That said, you can also reheat them right before serving them or keep them warm in a warm oven. Either way, bon appétit!
How To Store These Vegan Buttermilk Pancakes
As mentioned above, these buttermilk pancakes best enjoyed right away, but you can store them in an airtight container in the fridge for another day. You could also let them cool until they reach room temperature and then store them in the freezer to keep them for longer. You can then reheat the frozen pancakes in a toaster or toaster oven whenever you’re ready to to eat them.
Just keep in mind that the berries (or chocolate) might melt quickly, making a mess in the toaster. So if you already know that you’re going to freeze them, I’d recommend making them plain, without berries or chocolate, and then adding your desired toppings after reheating them.
Vegan Blueberry Buttermilk Pancakes – Frequently Asked Questions
Find the answers to some of the most frequently asked questions below. If you have any additional questions, please leave a comment below and I’ll get back to you as soon as possible!
PinCan I make these buttermilk pancakes gluten-free?
Yes, by using a 1-1 gluten-free all purpose flour blend. I recommend the one from Bob’s Red Mill. I would not recommend using coconut flour, rice flour, or almond flour, as those might require different ratios.
Can I meal prep the buttermilk pancakes?
Yes, you can (although the best pancakes are the ones that are enjoyed right away!). For tips on how to make and then store them for later use, check out the notes above. If by meal prep you mean making your own box mix or pancake mix, you can mix several batches of the dry ingredients and store them in airtight containers in the pantry. That way you can simply add the wet ingredients each time you’re ready to make pancakes.
What is the nutritional value of these buttermilk pancakes?
You can find the nutritional value at the bottom of the recipe card below. Please note that these values are per pancake.
Can I use oil instead of vegan butter?
Yes, you can use coconut oil. I wouldn’t recommend using olive oil, however, as the taste might be too strong (unless you’re turning these into savory pancakes).
Can I use a different kind of sugar?
Yes, you can use coconut sugar, brown sugar, or a stevia sugar replacement mix (as in, not a concentrate, but rather a 1:1 substitute) for these vegan buttermilk pancakes.
Can I add egg whites to this recipe?
This recipe is fully vegan, so I wouldn’t recommend adding egg whites (or egg yolk). That said, if you’re trying to up the protein content, you could replace some of the flour with plant-based protein powder.
What’s the best buttermilk substitute?
Making your own dairy-free buttermilk using soy milk and apple cider vinegar works best as an alternative to real buttermilk, both for these buttermilk pancakes and in many other vegan baked goods.
Can I make these pancakes savory?
Yes! Simply omit the vanilla, blueberries, maple syrup, and sugar, add an additional tablespoon of flour and then add savory ingredients like chives, green onions or any veggies you like and/or serve with some vegan sour cream. It’ll still be an easy pancake recipe that’s great for breakfast or lunch.
Save/Pin/Share This “Vegan Buttermilk Pancakes” Recipe: use the pin below or any of the images in this post to save this recipe to your favorite pinterest boards (and while you’re at it, be sure to follow me there for even more delicious recipe ideas:)).
PinMore Vegan Recipes You Might Like
If you enjoyed these fluffy vegan buttermilk pancakes, you might also like the following recipes (or feel free to browse the breakfast category and recipe index).
- Vegan Double Chocolate Raspberry Muffins: These are the perfect indulgent dessert. They’re moist, insanely chocolatey and just overall delicious!
- Pink Dragonfruit Juice (with Candy Cane Beets): Craving something sweet, but a little healthier and more hydrating? This cold-pressed fresh pink juice recipe is the perfect way to feel refreshed and energized.
- : Need more protein? This shake is perfect after a workout or a quick & easy breakfast that’ll keep you fueled.
- Vegan Jalapeño Popper Grilled Cheese: the ultimate comfort food! this vegan grilled cheese recipe combines the best of gooey melty cheese (dairy-free, of course) with the flavor profile of jalapeño poppers. It’s even better served with a bowl of delicious, hot and comforting veggie soup.
🔪TIP: for hundreds of additional vegan recipes, check out the recipe section on the Best of Vegan website.
Vegan Blueberry Buttermilk Pancakes – Recipe Card
Use the recipe card below to save or print the full recipe and be sure to read the full post above for additional ingredient notes and step by step photos.
Pin
Easy Vegan Buttermilk Pancakes (Ready in 10 Minutes!)
4.96 from 87 votes
These vegan buttermilk pancakes are super quick and easy to make, fluffy, and customizable!
Print Recipe Pin Recipe
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Author: Kim-Julie Hansen
Servings: 8 pancakes
Ingredients
- ½ cup soy milk 120mL
- ½ Tbsp apple cider vinegar
- ¾ cup flour all-purpose flour 93.75g
- 1 Tbsp melted vegan butter + more to grease the pan
- 1 Tbsp sugar
- 1 pinch sea salt
- 1 ½ tsp baking powder
- ⅛ tsp baking soda
- 1 tsp vanilla extract
- ½ cup fresh blueberries or 2-3 Tbsp dark chocolate chips (frozen blueberries work too)
- Maple syrup to serve
Instructions
Start by mixing the soy milk with the apple cider vinegar and then setting it aside for 2 minutes to form the buttermilk.
Add the buttermilk and all other ingredients to a large mixing bowl and mix (but don't over-mix), gently folding in the blueberries last.
Heat a non-stick pan (over medium to medium high heat) and once the pan is hot, add a little vegan butter, then the batter (about 2 Tbsp per pancake) and cook the pancakes for about 1-2 minutes on each side or until golden.
Top with a little extra vegan butter (optional), some maple syrup and enjoy!
Notes
- The nutrition values are per pancake.
- For additional recipe notes and step by step photos, be sure to read the full blog post above.
Nutrition Per Serving
Nutrition Facts
Easy Vegan Buttermilk Pancakes (Ready in 10 Minutes!)
Amount per Serving
Calories
86
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
121
mg
5
%
Potassium
50
mg
1
%
Carbohydrates
15
g
5
%
Fiber
0.5
g
2
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
60
IU
1
%
Vitamin C
2
mg
2
%
Calcium
72
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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