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+ servings

Easy Vegan Buttermilk Pancakes

5 from 1 vote
Nicole Modic
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
SERVES 4 people
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  • 1 cup almond milk
  • 1 1/4 teaspoons apple cider vinegar
  • 1 tablespoon avocado oil or other neutral tasting oil
  • 1 cup gluten-free flour or regular flour
  • 2 1/2 tablespoons cane sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon almond extract optional


  • In a small bowl or a glass, whisk together the almond milk, apple cider vinegar and oil. Set aside for about 5 minutes.
  • Next, in a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and sea salt.
  • Pour the wet mixture into the dry mixture, add the almond extract, and stir. Note, some clumps are ok!
  • Preheat a pan/griddle on the stove over medium heat.
  • Grease the pan well.
  • Using a spoon or cookie scoop, form two pancakes at a time in the pan/griddle. Unless you have a very large pan/griddle, I find that if you make more than two at a time, the pan will be too crowded.
  • Keep an eye on the and be patient! Wait until you see little bubbles rise to the top before carefully flipping the pancakes to the other side, allowing to cook on the other side for another 30 seconds - 1 minute.
  • Repeat the process until all of the batter is used. Note, you might need to reduce your heat as you go, so the pancakes don't burn.


When I make these pancakes, I recommend heating the pan or griddle to medium heat. And then after making a few pancakes, the pan is already hot, so I reduce the heat to medium low; and sometimes even to low heat. This way, the pancakes don't burn and turn out super fluffy and perfect. The bottom line? Pay attention to the heat level as you work.

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