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Vegan Buttermilk Pancakes Recipe

Name: Vegan Buttermilk Pancakes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10
Ingredients: 1 1/2 cups All Purpose Flour ((188g)); 3 Tablespoons White Granulated Sugar; 1 Tablespoon Baking Powder; 1/4 teaspoon Salt; 1 cup Vegan Buttermilk ((240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup line); 1/4 cup Vegan Butter ((57g) Melted); 1/4 cup Soy Milk ((60ml)); 1 teaspoon Vanilla Extract; Vegan Butter (or Oil, for frying)

Loving It Vegan

The best thick and fluffy vegan buttermilk pancakes you'll ever try. Topped with vegan butter and maple syrup they make the perfect vegan breakfast.

Ingredients

1 1/2 cups All Purpose Flour ((188g))

3 Tablespoons White Granulated Sugar

1 Tablespoon Baking Powder

1/4 teaspoon Salt

1 cup Vegan Buttermilk ((240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup line)

1/4 cup Vegan Butter ((57g) Melted)

1/4 cup Soy Milk ((60ml))

1 teaspoon Vanilla Extract

Vegan Butter (or Oil, for frying)

Method

Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.

Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug. Add soy milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.

Add the vegan buttermilk, melted vegan butter, soy milk and vanilla extract and mix into a batter.

Heat up a frying pan or skillet on medium heat. When hot, add vegan butter or oil and swirl it around the pan.

Add roughly 1/4 cup of batter to the hot pan. When the edges of the pancake start to look dry and there are bubbles on top (this takes about 2 minutes), then flip it and cook the other side for another 1-2 minutes.

Repeat with the rest of the batter until all your pancakes are cooked.

Serve them topped with a pat of vegan butter and lots of maple syrup for drizzling.

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