Fluffy, golden, and diner-style delicious! These vegan buttermilk pancakes are tender, lightly sweet, and cook up beautifully tall and fluffy thanks to quick homemade vegan buttermilk (just milk + vinegar). One bowl, simple ingredients, and ready in minutes.
If you want the best classic vegan pancakes that are thick, fluffy, and diner-style (without eggs or dairy), this is the recipe. The secret is quick homemade vegan buttermilk (just plant-based milk + vinegar or lemon), which adds a tiny bit of tang and makes the batter extra tender. One bowl, simple pantry ingredients and you’ll have a stack of golden, fluffy vegan pancakes on the table in about 20 minutes. Bonus: these freeze beautifully, so I almost always stash a batch for busy mornings.
Why These Vegan Pancakes Work Every Time
Fluffy and tall: A thick batter + plenty of baking powder = that classic diner-style lift.
No eggs, no dairy: The “buttermilk” trick gives you tender pancakes without any egg replacers.
One bowl: No separate wet/dry bowls = fewer dishes, same perfect pancakes.
Simple pantry staples: Flour, baking powder, milk, vinegar, and a few basics.
Freezer-friendly: Make a double batch and reheat straight from frozen.
Ingredients for Vegan Buttermilk Pancakes
Plant-based milk: Oat or soy work best for richness and structure, but any non-dairy milk will work in a pinch.
Apple cider vinegar or lemon juice: This creates the vegan buttermilk.
White sugar: Just enough for a lightly sweet flavor.
Melted vegan butter or light oil: Adds moisture and richness.
Vanilla extract: For classic pancake flavor.
Salt: Balances the sweetness and enhances the overall flavor.
Baking powder: The key to tall, fluffy pancakes.
All-purpose flour: Forms the structure of our pancakes.
Pancake Add-In Ideas
Add blueberries or vegan chocolate chips directly into the batter or sprinkle them onto the pancakes immediately after adding the batter to the pan.
Add chopped nuts or sliced bananas onto the pancakes before flipping.
Stir ½ teaspoon of cinnamon into the dry ingredients for a little extra coziness.
Substitutions
Oil-Free Option: Skip the butter or oil in the batter and cook the pancakes on a nonstick pan.
Sugar Substitute: Swap the white sugar for a tablespoon of maple syrup.
Gluten-Free Option: Use a high-quality 1:1 gluten-free baking blend made with xanthan gum such as Bob’s Red Mill. Let the batter sit 2 minutes, then thin with 1-2 tablespoon milk if needed.
Storage and Reheating
Refrigerator: Store cooked vegan buttermilk pancakes in an airtight container for up to 4 days.
Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat: Toast straight from frozen or warm in the microwave or skillet.
Vegan Pancakes FAQ
Why are my vegan pancakes not fluffy?
Usually, it’s overmixing the batter or cooking on a pan that’s too hot. Mix just until combined (lumps are good), and cook over medium heat so they have time to rise.
Can I make the batter ahead?
For the fluffiest pancakes, cook the batter soon after mixing. If it sits too long, the baking powder starts to lose oomph and the pancakes won’t rise as much. If you need to prep ahead, cook the pancakes and keep them warm on a baking sheet in a 200°F (93°C) oven for up to 30-45 minutes, or refrigerate and reheat when ready to serve.
More Vegan Pancake Recipes
If you try this vegan buttermilk pancake recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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Vegan Buttermilk Pancakes (One Bowl, Extra Fluffy)
Fluffy, golden, and diner-style delicious! These vegan buttermilk pancakes are tender, lightly sweet, and cook up beautifully tall thanks to homemade vegan buttermilk (just milk + vinegar!). They’re the classic vegan pancake everyone needs in their breakfast rotation, simple ingredients, one bowl, and ready in minutes.
Servings: pancakes
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Instructions
Make the vegan buttermilk: In a large mixing bowl, whisk together the plant-based milk and vinegar. Let sit for 1 minute until lightly curdled and slightly thickened.
Mix the batter: Whisk in the sugar, melted vegan butter (or oil), vanilla, and salt. Sprinkle the baking powder evenly over the surface and add the flour on top and gently mix until just combined. The batter should be thick and lumpy, perfect for fluffy pancakes! Do not overmix.
Preheat the pan: Heat a nonstick skillet or griddle over medium heat and lightly grease it. The pan is ready when a drop of water sizzles instantly.
Cook the pancakes: Scoop ¼ cup (60 mL) of batter per pancake onto the pan, then gently spread it into a round using the side of the measuring cup or a spoon (the batter is thick and won’t spread on its own). Cook for 2-3 minutes, until bubbles form and the edges look set (but still pale). Flip and cook for 1-2 minutes more, until golden and cooked through
Serve warm: Repeat with the remaining batter, adjusting heat as needed. Serve with vegan butter, maple syrup, and your favorite toppings.
Notes
Fridge: Store cooked pancakes in an airtight container for up to 4 days
Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months
Reheat: Toast straight from frozen or warm in the microwave or skillet
Oil-Free Option: Skip the butter or oil in the batter and cook the pancakes on a good nonstick pan. Pancakes will still be fluffy but slightly less rich.
Sugar substitute: Swap the white sugar for 1 tablespoon maple syrup. (The batter will be a touch thinner, but still cooks beautifully.)
Gluten-free option: Use a 1:1 gluten-free baking blend containing xanthan gum. The batter may thicken more, simply thin with 1–2 tablespoons extra milk if needed.
Flavor Variations:
Add blueberries or chocolate chips to the batter, or sprinkle them on after scooping onto the pan.
Sprinkle chopped nuts or sliced bananas onto pancakes before flipping
Add ½ teaspoon cinnamon to the batter for cozy flavor
Serve these vegan buttermilk pancakes with:
Homemade vegan butter and maple syrup
Fresh berries and powdered sugar
Peanut butter and banana slices
Yogurt and fruit for a brunch-style plate
A side of vegan bacon
Nutrition
Serving: 1pancake (recipe makes 10) | Calories: 117kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 259mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
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