The Fluffiest Vegan Buttermilk Pancakes

Wonderfully thick ‘n fluffy vegan buttermilk pancakes with heavenly texture! Buttery with just the right amount of buttermilk flavor, with a touch of salt + sweetness for the best ever vegan pancakes!

My Favorite Pancakes Ever. (Not Just Vegan Buttermilk Pancakes!)

Hotcake, flapjack, flannel cake, drop scone… slapjack. Who knew there were so many ways to refer to a pancake? However you call it, you’re gonna love today’s vegan buttermilk pancakes. They are, by far, my favorite pancakes ever. Yep, including the ones from that one famous pancake place, ones shipped in from France (who am I kidding, I can’t afford that), and pancakes made by a fancy pancake chef (that has to be a thing). My favorite pancakes ever just so happen to be the ultimate fluffy vegan pancakes.

Think: Decadently thick, unbelievably light ‘n fluffy, with buttery-salty-sweet goodness and heavenly texture for vegan buttermilk pancakes you won’t believe are vegan. (I won’t tell if you don’t.) This is the only vegan buttermilk pancake recipe you need. Heck, it’s the only fluffy pancakes recipe you’ll ever need. Wanna see why? Let’s go! 

The Ingredients You Need to Make the Best Ever Fluffy Vegan Pancakes

These fluffy vegan pancakes are one of my favorite breakfast recipes ever to make because they’re so darn delicious. The texture is heavenly and just straight-up unreal. Here are the ingredients that make it so special:

  • vegan buttermilk – learn how to make vegan buttermilk here
  • unbleached, all purpose flour
  • baking powder
  • organic cane sugar
  • salt – you can leave out the salt if you wish, but it’s one of the key ingredients to creating the most delicious salty/sweet/fluffy combo in these pancakes
  • vegan butter – make sure to melt your vegan butter and keep it in a warm climate while you prepare your other ingredients.
  • soy milk – you can use another kind of vegan milk, but be sure to use soy milk to make the vegan buttermilk for the best results.
  • pure vanilla extract

plate of three fluffiest vegan buttermilk pancakes

How to Make Vegan Buttermilk Pancakes

How do you make the best ever vegan buttermilk pancakes? One at a time. Find a wealth of tips down further in the post. But first, let’s get to how to make vegan buttermilk pancakes!

Make the Vegan Buttermilk

Firstly, grab the two simple ingredients you need to make vegan buttermilk. Learn how to make vegan buttermilk. Then, set it aside while you prep the rest of your pancake ingredients.

Sift the Dry Ingredients

Add all purpose flour and baking powder to a sifter and sift into a medium mixing bowl! This step is key to evenly incorporating all of the ingredients and making your pancakes fluffy. Then, whisk in the sugar and salt.

Add the Wet

Add the wet ingredients into the mixing bowl housing the dry ingredients. This includes: vegan buttermilk, melted vegan butter, soymilk and vanilla extract. 

Combine Wet & Dry

Whisk the wet and dry pancakes ingredients together until just combined. You don’t want to overmix the batter, as this will result in tough pancakes. You’ll still have a few tiny clumps of dry left, but don’t worry, we’ll take care of that in the next step.

Set the Batter

Allow the batter to set for 5 minutes. Yep, 5 whole minutes. Set a timer and let your pancake batter to just sit there for that amount of time. This will allow the batter to thicken, fully react with the buttermilk, and incorporate those tiny dry batter bits.

Prep the Skillet

Preheat your skillet to about medium heat. Once it’s fully heat, coat the skillet with butter.

Make Pancakes

Grab a scoop like this one, then scoop and drop about ¼ cup of pancake batter onto the preheated, buttered skillet. Use the back of the scoop to gently spread the batter out into an even circle. If needed, grab a silicone spatula to nudge the batter into a circle.

Cook the pancakes until bubbles form throughout the center of the pancake and you test the edge of the pancake by lifting it gently with a spatula. Flip it quickly and firmly with a pancake spatula—it’s wide and nonstick, easily flipping a pancake. If any pancake batter sloshes to the side, nudge it back in with the spatula.

Cook the other side for about 1 minute, until the side facing the pan is golden brown. Then, using the pancake spatula, scoop up the pancake and place it on the cooling rack.

Turn down the heat a bit, as this is when the skillet tends to start overheating, and repeat with the remainder of the batter.


Serve the world’s fluffiest vegan pancakes in a stack with pure maple syrup, a pat of vegan butter and your favorite fruits and/or vegan whipped cream. Enjoy!

breakfast table with fluffy vegan pancakes fresh fruit and orange juice

Where Can I Find Vegan Buttermilk, Anyway?

It’s super easy to make your own! Try it here with my vegan buttermilk substitute recipe.

Secret Tips & Tricks for the Fluffiest Pancakes that are Vegan!

I’ve got all of my best tips and tricks for the fluffiest ever pancakes that just happen to be vegan. After many years of making all the different types of pancakes under the sun, I can tell you one thing—it’s tricky to get them *just right*. So take your time, check out my top tips for the fluffiest vegan pancakes below, and remember that practice makes for pleasure, not perfection (cuz who needs that anyway?).

Use a skillet that you *know* doesn’t stick to anything

Let’s start off our pancake sesh with our best buds, ya know? The best skillet to use in this case is the one that doesn’t stick to friggin’ anything. That pretty skillet that hides in the back of your pots and pans drawer that you don’t use because it’s basically glue on a pan? Now is not the time to bring that hellion out. Grab your best, go-to pan that doesn’t stick to anything! This will make flipping your vegan buttermilk pancakes easier.

Don’t forget the buttermilk

We’ve all been there: you want pancakes, but you don’t want to run to the store to get the apple cider vinegar. But trust me, the fuss is totally worth it. You’ve been dreaming of fluffy vegan pancakes? Then you’ve got them—if you make the buttermilk. The vegan buttermilk is the key to making these pancakes fluffier than a cloud in a Care Bears movie, trust me.

Make the buttermilk with soy milk

While you’re at the store, make sure to pick up unsweetened original soy milk. I like the kind in the green container, made by Silk. Soy milk is already naturally thick, so it lends itself beautifully to the curdling/fermentation process of making buttermilk. Your vegan pancakes will be so thick and fluffy from the acidic reaction between your soy milk & vinegar that you won’t believe it.

Use a baking scoop to scoop the batter

Use this scoop to scoop your batter. It saves time, makes for the perfect evenly-sized pancakes, and makes the batter easier to scoop.

Wipe down, then re-butter between pancakes

Remember to wipe down the skillet in between pancakes. Every once in a while, you can skip a few pancakes before a wipe down, but for the most part, make sure to wipe that skillet down. This will free your skillet from burnt bits of pancakes batter that end up being cooked into your perfect vegan buttermilk pancakes. Yikes!

Also make sure to re-butter then pan between pancakes. If you don’t, then you won’t get delicious butter flavor in each pancakes and you’ll run the risk of pancake batter getting stuck to the pan.

closeup bite of vegan buttermilk pancakes on a fork to show thick and fluffy texture

Only make one pancake at a time

I know, I know, it’s so darn tempting to make multiple pancakes at once. I’ve done it before, Erik’s done it before. Unfortunately, the more pancakes on the skillet, the more you must juggle—and the more you risk runoff from one pancake seeping into another. Trust me, the expediency of making two pancakes at once isn’t worth the mess and headache of two (or even three) pancakes “melting” together to form one smug pancake glob monster that has the gall to be burnt on the outside and uncooked in the middle. (You know what I’m talking about.)

Don’t over-mix the batter

The first couple of times you make this vegan buttermilk pancakes batter, you might be tempted to whisk and whisk until your batter is buttery smooth. Don’t. The batter will still have a few clumps in it when it’s ready. And, we’re leaving 5 whole minutes for it to set while you grab your skillet and prep your pancake-holder plate/rack. These 5 minutes allow for the batter to really incorporate & thicken, and for any spare bits of flour to disappear fully into the batter.

Cool the pancakes on a cooling rack

This makes for non-soggy pancake bottoms and is great when you’re making a ton of pancakes and it’s going to be a while ‘til serving time. 

Use melted vegan butter & make sure it stays melted

What’s one of the most important aspects to the best vegan buttermilk pancakes? The butter. Yep, the butter! Make sure that you thoroughly melt your vegan butter first, then keep it in a warm spot so it’s ready to go when you prep the fluffy vegan pancakes batter. If it’s solid at that point, go ahead and reheat it just enough to melt.

Give yourself a break—pancakes get easier as you make them more often

The first few times you make pancakes, it can seem like the most annoying thing ever. I mean, making pancakes was supposed to be easy, right? Well, there’s a bit of finesse involved in making pancakes that comes with time. Just remember that making pancakes is actually kind of tricky, and there’s no award for perfection. In fact, perfection is pain—there’s no sense in it, and it only ruins the fun. Make something, and pat yourself on the back for doing so—instead of fixating on how perfect it is.

hand pouring maple syrup onto vegan fluffy pancakes

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Hot ‘n Fluffy, Comin’ Through!

Could there be anything better than a perfect stack of hot ‘n fluffy vegan buttermilk pancakes on a lazy Sunday morning? It’s time to treat yourself to something nice. And that something nice just so happens to be something you can eat. Score! Let me know what you think of my favorite fluffy pancakes ever in the comments below! I love hearing from you. ‘Til our next flapjack adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🥞 📸 🥞

📸 Did you make this vegan buttermilk pancakes recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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closeup of pouring pure maple syrup onto vegan buttermilk pancakes

The Fluffiest Vegan Buttermilk Pancakes

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Wonderfully thick ‘n fluffy vegan buttermilk pancakes with heavenly texture! Buttery with just the right amount of buttermilk flavor, with a touch of salt + sweetness for the best ever vegan pancakes!



Vegan Pancakes

  • Vegan buttermilk – learn how to make vegan buttermilk
    • 1 tablespoon apple cider vinegar, lemon juice, or white vinegar
    • 1 cup unsweetened soy milk (preferred) or other vegan milk
  • 1 ¼ cups unbleached, all purpose flour – spooned and leveled
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 tablespoons organic cane sugar
  • ½ teaspoon salt
  • 2 tablespoons melted vegan butter
  • 2 tablespoons soy milk (preferred) or other vegan milk
  • 1 teaspoon pure vanilla extract

Additional Ingredients

  • Vegan butter to coat pan, more for topping pancakes
  • Pure maple syrup for topping
  • Fresh fruits


  1. Make the vegan buttermilk: Add apple cider vinegar, lemon juice, or white vinegar to a small mixing bowl or large measuring cup. Add soy milk. Whisk together and let set for about 5 to 10 minutes while you prepare the other ingredients.
  2. Set a skillet onto your stovetop, you’ll need this later.
  3. Sift the dry ingredients: Sift the flour and baking powder together into a medium mixing bowl. Add in cane sugar and salt. Whisk until well mixed.
  4. (Don’t forget the buttermilk!)
  5. Add the wet ingredients: Pour the vegan buttermilk, melted vegan butter, soy milk and vanilla over the dry ingredients.
  6. Combine: Whisk the wet and dry ingredients together until just combined, being careful not to over-mix, as this will result in dense pancakes. Whisk well until mostly smooth, but with still a few very small pebbles of flour throughout—these will incorporate into the batter as it sets in the next step.
  7. Set the batter: Let set for 5 minutes.
  8. Prep the Skillet: Turn the heat to medium on your stovetop, waiting until the skillet is evenly hot but not burning or smoking. Once evenly heated, drop a dollop of vegan butter onto the skillet. As it melts, gently swirl the dollop around to evenly coat the skillet.
  9. Make the Pancakes: Using a large scoop, scoop ¼ cup of pancake batter into the center of the skillet. Then, using the rim of the scoop, smooth the batter into an even layered circle about 1/4“ thick. The batter will rise as it cooks. Make sure the batter isn’t especially thick in the center of the pancake to ensure an even cook.
  10. Allow the batter to cook until bubbles form throughout the center of the pancake. About 1 to 2 minutes. Using a pancake spatula, gently lift the edge of the pancake to test that it can be flipped. Flip the pancake. When flipping the pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan to form a circle.
  11. Cook for about 1 minute, until golden brown on the underside touching the skillet. Transfer to a plate, then repeat for the rest of the batter.
  12. Turn the heat to medium low for the remainder of the pancakes.
  13. Re-butter the pan in between pancakes.
    • If the butter is smoking quite a bit, the pan is too hot and you need to take it off the heat for a little bit to cool it, and turn the heat a bit lower. If the heat is too high, the pancakes will be burnt, but uncooked on the inside. If the heat is just right, you’ll have evenly cooked pancakes throughout the pancake-making process.
    • If it’s smoking just a little, it’s okay and you can keep your heat the same. Also, periodically wipe off the pan to clear out crumbs that could burn.
    • Tip: only make one pancake at a time, and pour the batter into the middle of the pan.
  14. Serve & Enjoy: Serve in a stack with a pat of vegan butter and pure maple syrup. Enjoy!


To Keep Warm for a Large Batch: Before making pancakes, preheat oven to 200°F. Line a baking sheet with parchment paper or greased foil. Place baking sheet into oven. Every time you’ve made a few pancakes, open the oven and lay the pancakes on the sheet in a single layer.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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  1. This is the best vegan pancake recipe I’ve ever tried. They are sooo fluffy, thick (not dense!), and full of flavor. We put chocolate chips in them and ate them with fruit. Great job with the recipe. I pinned it!

  2. PERFECT! I’ve been looking for a good recipe for thick American pancakes (I’m Swedish) reminiscent is the ones I ate when living for years in the States, and these are IT! I subbed about half a deciliter flour for non-flavored protein powder and they still came out fluffy AF!
    Thanks for this! ❤️

    1. Hi Estelle! I haven’t tried it myself so I can’t say for sure, especially since every GF blend works a little differently. If you do try it, I’d love to know which brand you use and how they turn out!

  3. I just made these, and they’re as delicious and fluffy as promised! I used oat milk plus white vinegar, and a little whole wheat white four along with the AP.