Fluffy Dairy Free Buttermilk Pancakes
Last Updated on April 16, 2026 by Annie
Start your morning right with a stack of these fluffy dairy free buttermilk pancakes. Made with vegan buttermilk, this recipe for pancakes without dairy are sure to be a hit.
As a breakfast enthusiast I have been on a quest to make utterly unforgettable dairy-free alternatives to breakfast classics. From homemade cinnamon rolls to creamy dairy-free grits I feel good about the recipes I have been working to make dairy free.
That said, for the last 7 years I have had this recipe on the site and felt it was pretty good but could be made better.
One ingredient in the recipe really held it back from it’s true potential and now that I have cracked the code to the perfect vegan buttermilk, I had to test it out in this recipe to see how it stacked up.
After testing 4 different vegan buttermilks, I feel confident walking you through the process of making utterly delicious dairy free buttermilk pancakes.
Dairy Free Changes to Buttermilk Pancakes
When it comes to making buttermilk pancakes there are two ingredients you will want to make sure you use to keep this recipe deliciously dairy free.
First and most important is the vegan buttermilk. I tested 4 different non-dairy milks to figure out which plant-based milk resulted in the closest replacement to regular buttermilk and for this recipe I would recommend:
- Soy milk. When mixed with vinegar, this was by far the closest plant milk in pH as well as consistency to cultured buttermilk.
- Almond milk. Coming in a close second, almond milk also had a comparable pH and consistency to cultured buttermilk.
The second replacement is a plant based butter. This is for cooking the pancakes in the pan as well as serving. I personally used Country Crock plant based sticks for this recipe, but you can use your favorite vegan butter.
How to Make the Best Dairy Free Buttermilk Pancakes
Ingredients for Dairy Free Buttermilk Pancakes
- Flour– All purpose flour works great in this recipe.
- Baking soda– Activates with the vegan buttermilk to give these pancakes rise.
- Salt– For a little balance of flavor.
- Sugar– Just a hint of sweetness.
- Vegan buttermilk– Made with non-dairy milk and vinegar or lemon juice.
- Eggs– Binds the pancakes together and gives a fluffy lift to the pancake while cooking.
- Vanilla and cinnamon– Gives a little hint of flavor.
Step By Step Directions for Dairy Free Buttermilk Pancakes
- Make vegan buttermilk: In a liquid measuring cup, stir together non-dairy milk and vinegar. Let sit 5-10 minutes.
- Mix dry ingredients: In a large bowl stir together flour, baking soda, salt, sugar, and cinnamon.
- Wet ingredients: When the buttermilk is ready, add eggs and vanilla and mix until combined.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients.
- Prepare for cooking: Set a non-stick skillet over medium-low heat and melt vegan butter into the pan.
- Scoop 1/4 cup of batter into the pan and cook for 2 minutes, or until bubbles form on top.
- Flip and cook an additional 2 minutes.
- Keep warm in oven: Place cooked pancake on an oven safe plate in the oven until all pancakes are cooked.
- Add butter back to the pan every 2-3 sets of pancakes cooked and repeat until all the batter has been cooked.
Helpful Tools for Pancakes
As someone who makes pancakes weekly, having these tools on hand are a must.
- Durable mixing bowls– This set of nesting mixing bowls have held up to two cross country moves. I use them multiple times a day for recipes like these buttermilk pancakes.
- Non-stick skillet– Any handy non-stick pan that you like to use will work great in this recipe.
- Large spatula– I like the larger spatula for this recipe because it gets under the pancake making sure none of the batter spills off during the flipping.
How to Serve Dairy-Free Pancakes
These dairy free buttermilk pancakes have a lot of things going for them. First and foremost, they are pretty darn good plain. But if you are looking for some ways to dress up these pancakes here are some of my favorite ways:
- Vegan butter + maple syrup. It’s a classic pancake topping that only helps to bring out the hint of cinnamon in the batter.
- Non-dairy whipped cream. You can either buy some or whip up your own. My favorites include:
- Homemade whipped cream with country crock plant cream
- So Delicious Cocowhip
- TruWhip Vegan
- For a fall flavor, pumpkin spice whipped cream
- Fresh fruit. Topping your pancakes with sliced bananas or berries is a great way to get a serving of fruit in with your breakfast.
Storing and Freezing These Buttermilk Pancakes
Looking for a way to make your morning just a little bit easier? Have these buttermilk pancakes cooked and ready to serve in the morning with these simple steps.
- Storing– Place cooled pancakes in an air tight refrigerator safe container for up to 5 days.
- Freezing– Personally I like to cool the pancakes place them in an individual layer on a parchment paper lined cookie sheet and freeze 30-60 minutes. Then trasfer the frozen pancakes to a freezer safe container that way you can pull out how many you need at a time.
- Thawing– Either pull pancakes out and thaw on the counter for about 30 minutes or pop into the microwave an heat to your desired temperature.
Dairy Free Buttermilk Pancakes FAQs
What is the best non-dairy milk for buttermilk?
Soy milk produces the closest pH and consistency to regular buttermilk. If soy milk isn’t your thing, almond milk came in a close second for pH and consistency.
Why did my pancakes not rise?
The best reason pancakes fail to rise involves old baking soda. Generally baking soda, stored in an air tight container, should last about 6 months. While after 6 months, the baking soda is completely safe to eat it might not result in the fluffy pancakes, biscuits, or cookies you were hoping for.
How do I get my dairy free pancakes to have a golden brown finish?
Use a vegan butter. When I make pancakes with non-stick spray they are often pale in color. Alternatively, when I use a non-dairy butter they cook up with a much more golden finish.
Dairy Free Pancake Recipes to Make Next
If you are craving more dairy-free pancakes, here are some of my favorite recipes to try out next:
If you tried this dairy-free buttermilk pancake recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
Looking for more delicious dairy-free recipes and tips? Sign up for my newsletter below to get the most helpful recipes, tips, and products for your life after dairy.
Dairy Free Buttermilk Pancakes
A dairy free take on the classic buttermilk pancake with just a pinch of cinnamon to flavor your day.
- Category: Breakfast
- Cuisine: American
Ingredients
- 2 cups Flour, all purpose
- 2 teaspoons Baking soda
- ½ teaspoon Salt
- 2 Tablespoons Sugar
- 1¾ cup Non-dairy milk
- 2 Tablespoons Vinegar
- 2 Eggs
- 1 teaspoon Vanilla
- ⅛ teaspoon Cinnamon
Instructions
- Make buttermilk by combining 1¾ cup of non-dairy milk with 2 Tablespoons vinegar. Let sit for 5 to 10 minutes.
- In a medium sized bowl, stir together flour, baking soda, salt, sugar, and cinnamon.
- Whisk buttermilk, eggs, and vanilla into the bowl until smooth.
- In a greased skillet on medium low heat, scoop ¼ c of batter. Let sit for 2 minutes or until bubbles form on the top. Flip and cook for another 2 minutes.
- Place finished pancakes in the oven on a cookie sheet or oven safe plate on warm until you are ready to serve.
Notes
Grease the pan with non-stick spray or plant based butter.
If your oven does not have a warm setting, preheat the oven to 200°F then turn it off before placing the food in.
Recipe adapted from Mom on Timeout
Some of the links above contain Amazon affiliate links. These are products and brands I use in my kitchen daily. They pay me a small commission for the referral at no additional cost to you.