Easy Vegan Buttermilk Pancake Recipe

How To Make The Best Homemade Pancakes From Scratch

Buttermilk Pancoakes

Our buttermilk pancake recipe tastes so much better than a mix, because it's made fresh, with no mystery ingredients.

Once you've made them, you'll know it's just as easy, and a lot cheaper, to have homemade pancakes. Never buy another mix!

Total Prep And Cook Time: 25 Minutes

6 Servings: 12 - 16 pancakes

Nutrition Data Per Serving, 31 g: 128 cal, 22g carb, 2g fat, 197mg sodium, 1g fiber, 4g protein, low Cholesterol. Estimated glycemic load 15


  • 1 cup unbleached white flour
  • 1 cup whole spelt or wheat flour
  • Optional: substitute part of the flour with other whole grain flours, e.g. buckwheat or amaranth, or use a gluten free flour mix
  • 2 cups hemp milk or other non-dairy milk
  • 1 Tbsp ground flax seed
  • 2 Tbsp fresh lemon juice
  • 1/4 - 1/2 cup water
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 - 2 Tbsp raw cane sugar or agave nectar
  • 1/4 cup melted veg spread or vegetable oil
Savvy Vegetarian Facebook Page


  1. Preheat the griddle or fry pan on medium-high
  2. Combine dry ingredients: flour, sugar, salt, baking powder, gr flax seed in a large pitcher or bowl
  3. Combine the wet ingredients: milk, lemon juice, melted veg spread or oil, reserving the water
  4. Quickly stir the wet ingredients into the dry - lumps are good
  5. Stir in water as needed to make the mixture pourable - more water for thinner pancakes, less for thick
  6. Add blueberries, bananas, or other fruit as desired
  7. Pour in 3 - 4 inch rounds on the hot griddle, leaving an inch of space all round for expansion
  8. Cook until the top of each pancake is bubbly and dry around the edges
  9. Slide the spatula under each pancake, and gently turn over
  10. Total cooking time is 4 - 5 minutes. If the pancakes are browning too much, too fast, turn the heat down a bit
Protein Ebook

Recipe Tips:

You'll need: a large non-stick skillet or fry pan, pancake flipper, large pitcher and medium bowl, mixing spoon or spatula, measuring cups & spoons

This pancake recipe is vegan, but anybody can make them! You don't need eggs & dairy to make tasty, nutritious pancakes. We used hemp milk, but any non-dairy milk will do.

That Said: You CAN add eggs and dairy to this recipe. Sub 2 eggs for the ground flax seed and water, and dairy milk for the non-dairy milk.

If you like, add blueberries or banana slices to the pancake batter after you pour them in the pan. Serve with veggie spread or butter, agave nectar, fruit sauce or maple syrup.

Pancakes are also tasty eaten cold, rolled up with jam and nut butter - a pbj roll!

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Breakfast or Brunch Recipes

Quinoa Recipe Ebook
Fruit Smoothie Quinoa For Breakfast Sarah's Excellent Granola Simple Oatmeal Oatmeal Currant Scones Oatmeal Date Nut Muffins Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; Print
Pinterest   pin_it_button   Google+  
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; pinit_fg_en_round_red_32

Savvy Vegetarian