Buttermilk pancakes are one of those classic American childhood foods that’ll just warm your heart whenever you eat them. But if you’re a vegan or prefer to eat plant-based, you’re sadly excluded from being able to enjoy them. That is unless you make this vegan version that’s just as good as the buttermilk “original”.
They’re even just as fluffy, using the magic of science (remember the grade school volcano experiment where vinegar and baking soda react and explode?) to achieve the perfect texture.
Ingredients
- 1 cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk of your choice
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized bowl, combine the dry ingredients.
- In another bowl, add the liquid ingredients, stirring to combine.
- Pour the liquid mixture into the dry mixture. Whisk until it achieves a smooth texture with no bumps.
- Let the batter rest for at least five minutes.
- Heat up a nonstick pan or pancake griddle over medium heat.
- Pour about half a cup of batter onto the pan at a time.
- When the top of the pancake bubbles and the sides begin to rise, flip the pancake. Cook until golden.
- Repeat until you have no more batter left.
