Dairy Free Buttermilk Pancakes

Not only are these pancakes super easy and fun to make, they also taste amazing! They're sweet, fluffy, and they don't need any additional butter topping. Once you give this recipe a try, you will no longer care for the box pancake mix... or even going to your favorite pancake house!

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Servings: 6

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

2 cups almond milk (or whatever milk of your choosing)

2 tbsp lemon juice

2 cups flour

2 tbsp granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs, beaten

1/2 tsp vanilla extract

4 tbsp vegan butter, melted


1In a bowl mix milk, and lemon juice. Set aside for 10 minutes.

2While the milk is curdling and turning into buttermilk; in a large bowl sift in the flour, then add in all the other dry ingredients: sugar, baking powder, baking soda, and salt.

3Next add in eggs and vanilla extract.

4While using a whisk to mix, slowly add in the buttermilk mixture.

5Whisk all ingredients together until smooth.

6Whisk in the melted butter until smooth and creamy.

7In a pan on medium heat using a few tablespoons of butter, add in the pancake batter. I like to use a 1/3 cup to insure that all my pancakes will come out the same size, and the 1/3 cup makes the perfect sized pancakes.

8Once you've poured the pancake batter down, use the bottom of the cup to smooth the pancakes out creating an even layered pancake.

9Let the pancakes cook for 2-3 minutes until you see air pockets form. The air pockets aka air bubbles are a sign to flip the pancakes over.

10Flip the pancakes and cook for another 1-2 minutes until golden brown.

11Once all the pancakes are done, serve immediately!

Additional Notes

Give this recipe a try and let me know what you think! You can also view the recipe video at

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