5 from 12 votes
Vegan Buttermilk Pancakes
Light and fluffy eggless pancakes that make a perfect lazy-day brunch.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Calories:
405 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 300 ml soy milk 1 cup + 3 tablespoons, unsweetened
- 1 Tablespoon apple cider vinegar (or lemon juice)
- 150 g self-raising flour (1 cup + 2 tablespoons)
- 2 Tablespoons caster sugar
- 1 Teaspoon baking powder
- cooking oil for frying
To top:
- maple syrup or agave nectar
Notes
- I always use unsweetened organic soy milk for this recipe as it creates a thick, creamy buttermilk. Results with other milks may vary. If using another type of milk, I recommend starting with ~240ml (1 cup) and adding more if you need it.