Breakfast, Vegan

Vegan Buttermilk Pancakes

There is something therapeutic to me about putting on some music, whipping up fluffy pancakes, and sharing them with the whole family on a Sunday morning! This recipe is one I have used many times, and it never fails. You can add fruit, chocolate, or spices into the batter, or you can enjoy them as is and play with the toppings! Either way, they are delicious and light. It calls for ACV – apple cider vinegar. Add it to the almond milk and let it sit for about 5 minutes for best results. The acidic component of this recipe is crucial to get these tender and fluffy cakes! 

I added peanut butter, blueberries, raspberries, blackberries, bananas and cranberries to these pancakes this morning. Fresh cranberries are in season right now and they definitely have a unique taste! They are very high in antioxidants – similar to blueberries! 

Here are 3 reasons why you should include berries in your diet everyday:

  1. ANTI-AGING! Antioxidants fight free radicals that cause cell damage (which speeds the aging process).
  2. ANTI-BLOAT! Berries contain a compound called anthocyanin, which activates anti-inflammatory genes.
  3. FIBER! Berries are a good source of pectin, a type of fermentable fiber that feeds the “good bacteria” in your gut!
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 8-10 pancakes


  • 1 cup whole wheat flour
  • 2 tbsp organic sugar
  • 1 tbsp baking powder
  • 1/2 tsp pumpkin pie spice (optional)
  • 1/2 tsp sea salt
  • 1 cup almond milk
  • 1 tbsp apple cider vinegar (ACV)
  • 1 tsp vanilla extract
  • 1 flax egg or egg replacement (1 flax egg= 1 tbsp ground flaxseed + 2 tbsp water. Let sit for 5 minutes).


  1. Make your egg replacement- whether it is a flax egg or if you have an egg substitute. I found an egg substitute at Whole Foods called “The Neat Egg” and it calls for 1 tbsp mixture with 2 tbsp water. It consists of ground chia seeds and ground garbanzo beans and I love the texture it creates!
  2. In a small mixing bowl add your almond milk and ACV. Let sit while you add all your dry ingredients into a large mixing bowl. After almond milk and ACV has sat for ~5 minutes, add in the vanilla extract and your egg replacement. Whisk together.
  3. Combing the wet ingredients with the dry ingredients. Mix until all combined, but careful not to over-mix. 
  4. Heat your skillet to medium heat, coat with a little avocado oil and add 1/2 cup of batter onto skillet. Flip after it bubbles or 1-2 minutes. 
  5. Add your toppings! Enjoy!

About Dana Stapleton, RDN

Hi, I'm Dana! Creating delicious plant-based meals and nutrition is my passion! Thanks for visiting!
View all posts by Dana Stapleton, RDN →

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