Easy Vegan Buttermilk Pancakes (Ready in 10 Minutes!)
These vegan buttermilk pancakes are super quick and easy to make, fluffy, and customizable!
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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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