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Last updated: May 9, 2024

The fluffiest vegan buttermilk pancakes

5 from 1 vote
Total time: 45 minutes
An aerial view of a stack of vegan buttermilk pancakes with blueberries scattered on top

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I remember ordering pancakes the first time I visited America. The stack arrived and it almost towered over the top of my head. Each pancake was as wide as the plate and a few centimetres high. These weren’t at all like the thin crepes I was used to eating back home. But it was definitely love at first sight.

Since then, I turned vegan and have eaten my fair share of floppy flat pancakes. I’ve also had a few pretty awesome ones, but none have been quite as fluffy and delicious as these vegan buttermilk pancakes that I am showing you today!

Rather than focusing on the usual vegan egg alternatives that you will see in pancake recipes, like the use of bananas in my banana pancake recipe, these are made using a vegan buttermilk base. It is absolute magic.

Servings: 2 people



Vegan buttermilk

  • 250 ml Vegan milk use high-protein milks like soya milk or oat milk
  • 1 tbsp Lemon juice or apple cider vinegar

Vegan pancake batter

Pancake toppings


  • Whisk together the vegan buttermilk ingredients in a jug and set aside
  • Weigh out all of the dry ingredients into a large mixing bowl and whisk them together to remove any lumps
  • Add the oil into the vegan buttermilk mix and whisk together
  • Start gradually pour in the buttermilk mixture into the dry ingredients whilst whisking it together
  • Once it has form a smooth firm liquid stop mixing. If it looks lumpy this is okay, make sure not to overmix!
  • Set the mix aside for at least 30 minutes to allow the flour and the liquid to merge effectively
  • Get your frying pan on a medium-high heat on the stove
  • Once the pan is hot, add in a knob of vegan butter and move it around the pan as it melts
  • Spoon in a ladle of the pancake mix into the middle of the pan
  • Allow it to fry off for a few minutes until you start seeing bubbles popping open on the surface of the pancake. This tells you that the batter is cooked underneath
  • Flip the pancake and cook for another minute or so, until it has browned on the other side
  • Repeat this with the remaining batter. You can always keep the cooked pancakes hot by placing them on a baking tray inside a warm oven
  • Serve up your vegan buttermilk pancakes with your favourite toppings and enjoy!


Why do my vegan pancakes fall apart?

There are many reasons why your vegan pancakes may be falling apart, like having too much liquid in your batter and using the wrong frying pan.
Consider using a non-stick eco pan, like this one from Prestige, or a well-greased frying pan to cook the pancakes in. Also, make sure to keep your batter thick (I have made a video of my vegan buttermilk pancake batter above).

Can I make these gluten-free?

You can definitely substitute the plain flour like-for-like with a gluten-free flour blend. But I would recommend avoiding simple flour mixes like oat, quinoa or coconut flour. You won’t be able to achieve a fluffy consistency with these. Instead, I would recommend using a gluten-free flour blend like this one from Freee. It is perfect for making fluffy gluten-free pancakes.

Why should I let my pancake batter rest?

By letting your pancake batter rest you are giving the flour time to absorb the liquid that you have introduced to it. This will help you to achieve light and fluffy pancakes!

Other vegan pancake recipes

Here are some other vegan pancake recipes that you’ll enjoy!


More vegan recipes you’ll enjoy

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

5 from 1 vote (1 rating without comment)

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