Fluffy Vegan Buttermilk Pancakes w/ Golden Milk Sauce {Easy + Oil-Free}

January 26, 2018

Breakfast

By: Jasmine Briones 

This post is sponsored by Bob’s Red Mill.

How to make super FLUFFY vegan buttermilk pancakes! Served with the perfect golden milk sauce -- this is the perfect breakfast! #vegan #butermilk #almond #pancakes #oilfree #fluffy #thick #breakfast #easybreakfast #healthy #veganuaryGet ready for some of the fluffiest vegan pancakes that you’ve ever had. Our vegan buttermilk pancakes are easy to make and are guaranteed to hit the spot when you’re in need of a classic stack for Sunday brunch….or any day of the week 😉

PS I must add…after I made these pancakes all I could think of is “It’s so fluffy I’m gonna die“! How to make super FLUFFY vegan buttermilk pancakes! Served with the perfect golden milk sauce -- this is the perfect breakfast! #vegan #butermilk #almond #pancakes #oilfree #fluffy #thick #breakfast #easybreakfast #healthy #veganuaryThat color though ?

The golden milk sauce that we put together from this recipe was inspired by our Golden Milk Cinnamon Rolls that we put out a few months ago. That recipe is a bit more decadent and labor intensive than this one, but if you have a free night or weekend to put them together, they are a must try. If you love these pancakes, you are going to LOVE those cinnamon rolls. How to make super FLUFFY vegan buttermilk pancakes! Served with the perfect golden milk sauce -- this is the perfect breakfast! #vegan #butermilk #almond #pancakes #oilfree #fluffy #thick #breakfast #easybreakfast #healthy #veganuarySo what the heck is in vegan buttermilk anyways?

It’s simple: 1 cup almond milk + 1 tablespoon of an acid, that’s it! I usually use apple cider vinegar as the acid as it is what I usually have on hand, but lemon juice, lime juice, and white vinegar work too. The trick is to mix the two together and allow them to rest for about 10 minutes. As it rests, the acid will curdle the almond milk  (slightly thickening it) and cause it to develop a sour taste similar to that of buttermilk. How to make super FLUFFY vegan buttermilk pancakes! Served with the perfect golden milk sauce -- this is the perfect breakfast! #vegan #butermilk #almond #pancakes #oilfree #fluffy #thick #breakfast #easybreakfast #healthy #veganuaryFor this recipe, we made sure to use the highest quality ingredients to yield the best result for you all and we couldn’t recommend Bob’s Red Mill product enough. All of their grains are grown from non-GMO seeds, how cool is that! Savory Corn Pancakes Sweet Simple Vegan 2 #vegan #breakfast #pancakes #savory #cornPS: Chris also made an amazing pancake recipe of his own — Savory Corn Pancakes w/ Cilantro Dill Cream Sauce. We battled it out on our YouTube channel, head over to the video and vote for the winner! How to make super FLUFFY vegan buttermilk pancakes! Served with the perfect golden milk sauce -- this is the perfect breakfast! #vegan #butermilk #almond #pancakes #oilfree #fluffy #thick #breakfast #easybreakfast #healthy #veganuaryAs always, please make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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How to make super FLUFFY vegan buttermilk pancakes! Served with the perfect golden milk sauce -- this is the perfect breakfast! #vegan #butermilk #almond #pancakes #oilfree #fluffy #thick #breakfast #easybreakfast #healthy #veganuary

Fluffy Vegan Buttermilk Pancakes w/ Golden Milk Sauce {oil-free}


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 9 pancakes

Description

Get ready for some of the fluffiest vegan pancakes that you’ve ever had. Our vegan buttermilk pancakes are easy to make and are guaranteed to hit the spot when you’re in need of a classic stack for Sunday brunch….or any day of the week 😉


Ingredients

Golden Milk Sauce

  • ¼ cup vegan cream cheese (I used Kite Hill)
  • 1 tablespoon unsweetened almond milk
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon ginger
  • 1/8 cinnamon
  • Dash of nutmeg
  • Pinch ground black pepper
  • 1 cup vegan powdered sugar*

Buttermilk Pancake Batter

  • 1 Flax egg (1 tablespoon Bob’s Red Mill flaxseed meal + 3 tablespoons water)
  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup + 3 tablespoons Bob’s Red Mill Organic Unbleached all-purpose flour*
  • 4 teaspoons baking powder
  • 3 tablespoons Bob’s Red Mill vegan cane sugar
  • 1 teaspoon vanilla extract (optional)
  • ½ teaspoon salt

Instructions

Prepare the sauce:

  1. Whisk together all of the ingredients except for the powdered sugar until smooth.
  2. Using a fine-mesh sieve, sift in the powdered sugar. This will help prevent clumps and will ensure that your sauce is smooth.
  3. Whisk until smooth and set aside.*

Prepare the batter:

  1. Prepare a flax egg. In a small bowl, combine the flaxseed meal along with the water and mix until uniform. Set aside for 10-15 minutes to thicken.
  2. Preheat a griddle or medium/large nonstick pan over medium heat.
  3. In another bowl, mix together the almond milk and apple cider vinegar. Set the mixture aside to rest for 5-10 minutes. The almond milk will curdle, forming a vegan buttermilk.
  4. In the meantime, prepare the dry ingredients. In a large bowl, whisk together 1 cup of flour (to start), the baking powder, vegan cane sugar and salt until uniform. Once the flax egg and buttermilk are ready, add those into the dry ingredients along with the vanilla extract. Whisk together until just combined but do not over-stir as this creates tough pancakes. Add 1-3 tablespoons more flour as needed if the dough is watery– we added 2 more.
  5. Lightly grease the non-stick pan or griddle and add the pancake batter 1/4 cup at a time. Flip once the edges begin to dry and bubbles appear on the surface. and cook for a few minutes more.
  6. Serve warm with the golden milk sauce.

Notes

  • The black pepper may seem strange, but trust me! You can’t even taste it and it will boost the absorption of the curcumin in turmeric.
  • We made our own powdered sugar at home by processing the Bob’s Red Mill cane sugar in a high-speed blender until a powder formed.
  • Add more almond milk to the sauce as needed to reach your desired consistency.
  • We prefer to use a griddle to cut down on the cook time but cooking multiple pancakes at once.
  • Nutrition facts take into account all of the sauce being used. To cut down on the fat content, half the sauce.

Nutrition facts label provided by Nutri Fox.

How to make super FLUFFY vegan buttermilk pancakes! Served with the perfect golden milk sauce -- this is the perfect breakfast! #vegan #butermilk #almond #pancakes #oilfree #fluffy #thick #breakfast #easybreakfast #healthy #veganuaryAnd of course, Berry had to join in on the photoshoot and strike a pose. I just had to share this shot, he looks so goofy!

Disclaimer: This post is sponsored by Bob’s Red Mill, but all of our opinions remain our own!

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Recipe rating

  1. Jenn Brown says:

    So good! Finally found a pancake recipe that my carnivorous significant other loved! He loved it! This is our new go to pancake recipe and it’s so easy. Pancakes were super fluffy and had great flavor. I didn’t make the sauce, but will try it next time. I’d be curious to know if I can easily double the recipe, as this would be amazing for when we have guests. Thanks Jasmine!

  2. Amaka Ndukwu says:

    I only made the pancakes but i added bananas and damn it was good. although i used red grape vinegar. For the milk sauce what is the substitute for cheese because i can not find vegan cheese in my area.

  3. Michelle says:

    OMG! It’s hard and at the same time easy to believe that your recipe is once again my go-to! Your chocolate chip cookies recipe is my go-to and pretty sure this one is going to be my vegan go-to pancake recipe too! I don’t have vegan cream cheese but the pancakes are so light and fluffy and I love that it uses ACV! I’ll be making more of your recipes from now on! Thanks for sharing!

  4. Kennedy says:

    These pancakes are just as fluffy and decadent as the pancakes I grew up eating on weekend mornings – but better! I used oatmilk for the nondairy milk, as well as white vinegar (as that’s what I had on hand). I kept the pancakes warm in a preheated 250 oven on a cooling rack. Served with lots of maple syrup, vegan bacon, fresh bananas and raspberries! Definitely the best vegan pancake recipe I’ve made so far. Thanks for the recipe!

  5. Marisela Wedeven says:

    These were the best pancakes! I’ve never been good a making them, but the recipe was so easy to follow. Thank you!!

  6. Vanessa Mejias says:

    Made these and in the words of Jasmine they were freakin BOMB! Lol. Best vegan pancake recipe ive tried in 5 years of being vegan. You guys always come thru with the good stuff lol. Killin the game.

  7. Carolina Charles says:

    Does it work with coconut flour?

    • Chris Petrellese says:

      Since coconut flour absorbs so much liquid, chances are this recipe will not work with coconut flour.

  8. Cindy says:

    What would be the nutrition value of one pancake, no sauce ?

  9. Jennifer says:

    I’ve tried several vegan pancake recipes, but this is definitely my favorite. They taste better than I remember non-vegan pancakes tasting.

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