Vegan Buttermilk Pancakes | It Doesn't Taste Like Chicken

Fluffy, golden, and diner-style delicious! These vegan buttermilk pancakes are tender, lightly sweet, and cook up beautifully tall and fluffy thanks to quick homemade vegan buttermilk (just milk + vinegar). One bowl, simple ingredients, and ready in minutes.

If you want the best classic vegan pancakes that are thick, fluffy, and diner-style (without eggs or dairy), this is the recipe. The secret is quick homemade vegan buttermilk (just plant-based milk + vinegar or lemon), which adds a tiny bit of tang and makes the batter extra tender. One bowl, simple pantry ingredients and you’ll have a stack of golden, fluffy vegan pancakes on the table in about 20 minutes. Bonus: these freeze beautifully, so I almost always stash a batch for busy mornings.

Fluffy vegan buttermilk pancakes on platter with syrup and butter.

Why These Vegan Pancakes Work Every Time

Fluffy and tall: A thick batter + plenty of baking powder = that classic diner-style lift.
No eggs, no dairy: The “buttermilk” trick gives you tender pancakes without any egg replacers.
One bowl: No separate wet/dry bowls = fewer dishes, same perfect pancakes.
Simple pantry staples: Flour, baking powder, milk, vinegar, and a few basics.
Freezer-friendly: Make a double batch and reheat straight from frozen.

Ingredients for Vegan Buttermilk Pancakes

Plant-based milk: Oat or soy work best for richness and structure, but any non-dairy milk will work in a pinch.
Apple cider vinegar or lemon juice: This creates the vegan buttermilk.
White sugar: Just enough for a lightly sweet flavor.
Melted vegan butter or light oil: Adds moisture and richness.
Vanilla extract: For classic pancake flavor.
Salt: Balances the sweetness and enhances the overall flavor.
Baking powder: The key to tall, fluffy pancakes.
All-purpose flour: Forms the structure of our pancakes.

Pouring syrup onto stack of vegan buttermilk pancakes.

Pancake Add-In Ideas

Add blueberries or vegan chocolate chips directly into the batter or sprinkle them onto the pancakes immediately after adding the batter to the pan.
Add chopped nuts or sliced bananas onto the pancakes before flipping.
Stir ½ teaspoon of cinnamon into the dry ingredients for a little extra coziness.

Substitutions

Oil-Free Option: Skip the butter or oil in the batter and cook the pancakes on a nonstick pan.
Sugar Substitute: Swap the white sugar for a tablespoon of maple syrup.
Gluten-Free Option: Use a high-quality 1:1 gluten-free baking blend made with xanthan gum such as Bob’s Red Mill. Let the batter sit 2 minutes, then thin with 1-2 tablespoon milk if needed.

Fork piercing 3 pieces of vegan buttermilk pancakes with dripping maple syrup.

Storage and Reheating

Refrigerator: Store cooked vegan buttermilk pancakes in an airtight container for up to 4 days.
Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat: Toast straight from frozen or warm in the microwave or skillet.

Fluffy vegan buttermilk pancakes topped with syrup and pats of butter.

Vegan Pancakes FAQ

Why are my vegan pancakes not fluffy?
Usually, it’s overmixing the batter or cooking on a pan that’s too hot. Mix just until combined (lumps are good), and cook over medium heat so they have time to rise.

Can I make the batter ahead?
For the fluffiest pancakes, cook the batter soon after mixing. If it sits too long, the baking powder starts to lose oomph and the pancakes won’t rise as much. If you need to prep ahead, cook the pancakes and keep them warm on a baking sheet in a 200°F (93°C) oven for up to 30-45 minutes, or refrigerate and reheat when ready to serve.

More Vegan Pancake Recipes

If you try this vegan buttermilk pancake recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.