Go Back
–+ servings

Fluffy Dairy-Free Buttermilk Pancakes Recipe

No dairy needed to make fluffy, full of flavor pancakes! Just use plant-based milk to make your "buttermilk" and coconut oil for a crispy-edged, tall and fluffy, perfectly golden batch of pancakes.
Yield: 12 pancakes

Ingredients

  • 2 cups oat milk or another unsweetened plant-based milk like almond milk or soy milk
  • 1 tablespoon apple cider vinegar can sub white vinegar or lemon juice
  • 2 1/4 cups all-purpose flour 270 grams
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt I prefer fine-grain sea salt
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons melted coconut oil + more for the griddle

Instructions

  • Make the buttermilk by mixing the milk with the apple cider vinegar. I add the vinegar to a liquid 2-cup measuring glass then add the milk and mix. Set aside for about 5 minutes to form the "buttermilk."
  • In a medium-size bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another medium-size bowl, beat the egg until well-blended. Add the vanilla and buttermilk. Slowly pour in the coconut oil while whisking to help it blend well instead of cooling and solidifying in one chunk.
  • Pour the wet ingredients over the dry ingredients and mix together JUST until combined. A few streaks and lumps of flour are fine; the key is to not over-mix, which will give you tough pancakes.
  • Let the batter rest 5-10 minutes to help the flour absorb some of the liquid and so that the baking powder can have a bit time to activate. This helps make pancakes fluffy.
  • Meanwhile, preheat your griddle or a large non-stick skillet over medium heat.
  • Add a teaspoon or two of coconut oil to the hot griddle and pour batter onto the griddle in approximately 1/3 cup scoops. Cook for a minute or two, and once bubbles begin to form in the pancakes, the edges start to look dry, and a peek underneath reveals golden brown pancakes, flip them and cook them the other side for another minute or so until golden and cooked through.
  • Serve with dairy-free butter and syrup.

Notes

Adapted from Oh Sweet Basil's Melt-in-Your-Mouth Buttermilk Pancakes

Vegan option:

Make these fully vegan by replacing the eggs with a flax "eggs." Mix 2 tablespoons ground flaxseed with 1/2 cup lukewarm water and let it sit for 5 minutes to thicken, then mix it in instead of the eggs.

Nutrition Facts

Serving: 2pancakes, Calories: 147kcal, Carbohydrates: 24g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 386mg, Potassium: 57mg, Fiber: 1g, Sugar: 5g, Vitamin A: 122IU, Calcium: 105mg, Iron: 2mg