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Vegan Buttermilk Pancakes with Almond Butter Maple Syrup are to-die-for and simple to make. Perfect for that hungry crowd.
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5 from 7 votes

The Best Vegan Buttermilk Pancakes

Perfect for pancake lovers cravings, whether a Sunday morning or a midweek brunch! The fluffy texture and buttermilk taste is just like grandma used to make.
Course Breakfast
Cuisine Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14 Pancakes
Calories 207kcal
Author Ginny McMeans

Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 3 teaspoons coconut sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Egg Substitute

  • 2 tablespoons chia seeds
  • 6 tablespoons water

Wet Ingredients

  • 2 ¼ cups dairy-free almondmilk
  • 2 teaspoons apple cider vinegar

For frying the Pancakes

  • 2 tablespoons coconut oil

Almond Butter Maple Syrup

  • 1 cup maple syrup
  • ¼ cup almond butter

Instructions

  • In a blender, add maple syrup and the almond butter.  Blend for a minute until completely smooth.
  • Set aside and do NOT refrigerate.
  • Make the egg substitutes, place the chia seeds in a small bowl, add water and mix.
  • Set aside to gel, about 10 minutes.
  • In a large bowl combine all of the dry ingredients: all-purpose flour, coconut sugar, baking powder, baking soda and salt.  Mix well.
  • In another medium sized bowl pour in the almondmilk and add the cider vinegar.  Stir.
  • Make a well in the center of the flour mixture.
  • Pour in the almond milk mixture, vanilla and egg substitutes.
  • Stir the wet mixture into the dry mix until just incorporated.
  • Don’t over mix. It will be a bit lumpy.
  • Add oil to the pan and heat to medium heat.  Fry on a griddle or a wide flat pan. I use a flat stainless pan.
  • Pour ¼ cup batter right in the center of the pan.  You should hear a mild sizzle.  Cook until you see lots of little bubbles pop up all over the pancake.  They should be pretty dry bubbles too. 
  • Slide your spatula under the pancake and lift up from the pan.  Sprinkle a few more drops of oil on the pan so when you flip your pancake there is some fresh hot oil.
  • Flip and brown on the other side. This won't take long at all.
  • Set on a baking sheet and after you have about 5 done place the baking sheet in the oven that has been set as low as possible.  Not over 200 degrees.  This will keep your pancakes hot for serving.

Nutrition

Serving: 3Pancakes | Calories: 207kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Sodium: 185mg | Potassium: 205mg | Fiber: 1g | Sugar: 15g | Vitamin A: 80IU | Calcium: 121mg | Iron: 1.5mg