Fluffy Buttermilk Pancakes

Nut-free, Soy-free option 

Who doesn’t love fresh, fluffy pancakes on a lazy Sunday morning? These are delicious plain, but our variations with blueberries and chocolate chips are next level. They’re best topped with vegan butter and pure maple syrup.

Fluffy buttermilk pancakes are a classic breakfast delight that’s adored for their tender texture and delightful taste. These pancakes are a staple in many households, known for their slightly tangy flavor and their ability to soak up syrups, sauces, and toppings in the most satisfying way. What sets these pancakes apart is the combination of buttermilk and leavening agents like baking powder and baking soda, which create the signature light and airy texture that pancake lovers crave.

The key to achieving the fluffiest buttermilk pancakes lies in a few essential steps. First, the use of buttermilk imparts a tangy flavor and tender crumb to the batter. The reaction between the acidic buttermilk and the baking soda creates bubbles that expand as the pancakes cook, resulting in that sought-after fluffiness.

Additionally, taking care not to overmix the batter is crucial. Mixing the batter until it’s just combined, with a few lumps remaining, prevents overdevelopment of gluten, which can lead to tough pancakes. Letting the batter rest for a few minutes before cooking also allows the leavening agents to activate fully, leading to lighter and airier pancakes.

Cooking these pancakes requires patience and a watchful eye. The heat should be set to medium or medium-low to ensure even cooking without burning the pancakes. Flipping them at the right moment—when bubbles form on the surface and the edges look set—ensures an evenly golden exterior.

Serving options for fluffy buttermilk pancakes are virtually endless. They’re perfect with classic toppings like butter and maple syrup, but you can also get creative with fresh berries, whipped cream, chocolate chips, or nut butter. Their versatility makes them a go-to choice for breakfast or brunch gatherings, pleasing a wide range of taste preferences.

Whether you’re a seasoned pancake enthusiast or a beginner in the kitchen, mastering the art of making fluffy buttermilk pancakes is a gratifying endeavor. From mixing the batter to flipping those pancakes on the griddle, every step is an opportunity to create a delightful breakfast treat that’s sure to brighten your mornings.

PREP TIME: 20 minutes

COOK TIME: 15 minutes

YIELD: 8 pancakes

INGREDIENTS:

• 1¼ cups (300 ml) soy milk
• 1 tbsp (15 ml) lemon juice, white vinegar, or apple cider vinegar
• 1¾ cups (218 g) all-purpose flour (spooned and leveled or weighed)
• ⅓ cup (66 g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp (30 ml) canola oil, plus more for the pan
• 1 tsp pure vanilla extract

VARIATIONS

1. Blueberry Pancakes:
   • 1 cup (148 g) fresh blueberries
2. Chocolate Chip Pancakes:
   • ¾ cup (126 g) vegan semisweet chocolate chips

INSTRUCTIONS:

1. In a small bowl, whisk together the soy milk and lemon juice (or vinegar). Set aside for 10 to 15 minutes to curdle.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Once the milk mixture has curdled, pour it along with the canola oil and vanilla extract into the flour mixture. Mix until just barely combined, leaving some chunks. If you’re using variations, fold in the blueberries or chocolate chips.
4. Lightly coat the bottom of a large skillet with oil and heat it over medium-low heat.
5. Pour ¼ cup (70 g) of batter into the pan for each pancake. Cook for 3 to 5 minutes, until the bottom is golden brown and bubbles form on the surface.
6. Flip the pancakes and cook on the other side for 1 to 3 minutes, until golden brown.
7. Repeat steps 5 and 6 until all the batter is used.
8. If you’re making Blueberry Pancakes or Chocolate Chip Pancakes, make sure to distribute the blueberries or chocolate chips evenly in each pancake.
9. Serve the pancakes immediately.

TIPS:

• Although soy milk is best for this recipe, feel free to use your favorite nondairy milk with similar results; it may not curdle as well, but your pancakes will still turn out delicious.
• This recipe can also make about 32 mini pancakes. For each mini pancake, use 1 tablespoon (17 g) of batter rather than ¼ cup (70 g). Adjust the cook time accordingly.