Vegan Buttermilk Pancakes
It sure has been a while since I posted a new recipe. Although I feel like I say that just about every time I make a post. I’ll admit sometimes I get too wrapped in life to post a lot of the recipes I’ve been making lately, but I’m back today with a new recipe to share with you!
If you follow me on Instagram and Facebook you may have seen that last summer I wrote a cookbook zine called Queers Go Vegan. The zine was handwritten, had 12 original recipes, and I sold it at our local ZineFest. The zine was a pretty big hit, but I decided recently that I want to post the recipes online as well so even more people can have access to them.
My goal with this zine was to make sure all the recipes used simple ingredients that you can find in just about any grocery store. I want to show people that veganism doesn’t have to be crazy expensive and use all these weird ingredients. While I love playing around with ingredients like agar-agar powder, kappa carrageenan, and lactic acid, these are all things that I have to order online, making them a lot less accessible. Veganism isn’t just for people who can afford to shop at Whole Foods on a weekly basis, it can be just as affordable as any other diet, while still being flavorful and delicious.
The first recipe I wanted to share from Queers Go Vegan is my recipe for vegan buttermilk pancakes. Whenever I eat these pancakes I think about how I used to not like pancakes as a kids, that is until I had my mom’s homemade pancakes instead of pancakes from a pre-made mix. After that I fell in love with them. It was even tradition for me for about a year to make pancakes for me and my best friend/roommate every Sunday morning. I love to fill them with chocolate chips or blueberries, and we’ve even topped them with macerated strawberries and vegan whipped cream before as more of a treat like strawberry shortcake pancakes. These also freeze really well so I like to make a large batch and freeze them for a quick and easy weekday breakfast, because pancakes shouldn’t just be a weekend thing!
Vegan Buttermilk Pancakes
- 1 1/2 Cups All-Purpose Flour
- 1 Tbsp Baking Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 2 Tbsp Sugar
- 1 3/4 Cups Plant-Based Milk
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Vanilla Extract
Combine the plant-based milk and vinegar and set aside while you prepare the dry ingredients. In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until everything is well combined. Add the vanilla extract to the milk and vinegar mixture, then add the wet ingredients to the dry. Mix until just combined, it’s ok, and even encouraged, to have lumps in the batter.
Let the batter rest for a few minutes while you preheat a skillet over medium heat. If you’re not using a non-stick skillet you will want to grease the pan lightly with vegan butter or neutral flavored vegetable oil. Once the pan is hot, use a 1/3 cup measurer to drop batter into the pan. Cook the pancakes until bubbles form in the center and the edges begin to firm up, then flip. Cook for an additional 2 minutes on the other side and continue with the remaining batter.
I usually get about 7-8 pancakes per batch.