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A blue plate with a stack of buttermilk pancakes with maple syrup on top and a triangle of pancakes cut out and on a silver fork in front with a large blue plate of buttermilk pancakes in the back on a white and blue striped dish towel on a wooden table.

Buttermilk Pancakes

A dairy free take on the classic buttermilk pancake with just a pinch of cinnamon to flavor your day.

Course Breakfast
Cuisine American
Keyword Brunch, Buttermilk, Pancakes

Ingredients

  • 2 c. Flour
  • 2 tsp. Baking soda
  • ½ tsp. Salt
  • 2 Tbsp. Sugar
  • 1¾ c. Buttermilk
  • 2 Eggs
  • 1 tsp. Vanilla
  • ⅛ tsp. Cinnamon

Instructions

  1. Make buttermilk by combining 1¾ cup of non-dairy milk with 1 tsp of apple cider vinegar. let sit for 5 to 10 minutes.

  2. In a medium sized bowl, stir together flour, baking soda, salt, sugar, and cinnamon.

  3. Whisk buttermilk, eggs, and vanilla into the bowl until smooth.

  4. 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.

  5. Place finished pancakes in the oven on a cookie sheet or oven safe plate on warm until you are ready to serve.

Recipe 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