MINI VEGAN BUTTERMILK PANCAKES

These soft, pillowy pancakes are the perfect weekend treat — light, golden, and irresistibly cute. Enjoy them fresh off the pan with your favourite toppings, or freeze a batch for fuss-free breakfasts all week.

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Plate of mini vegan pancakes topped with fresh raspberries, blueberries, and blackberries, with cutlery on the side

Hey everyone, it’s Rita here. Today I’m bringing you a brand new vegan pancake recipe. Not that this blog was ever lacking in pancakes — now’s a great time to check out our Apple Buckwheat Pancakes and our Banana & Lemon Oatmeal Pancakes — but we know how valuable a simple, fluffy pancake recipe can be. No gluten-free shenanigans, no wild ingredients or spices — just plain, American-style pancakes. Impossibly light and fluffy, they’re so good you might accidentally eat 15 in a row. Go on. You deserve it.

This recipe calls for a short list of accessible, everyday ingredients you probably already have at home. Any plant-based milk will do, but soy milk curdles like a dairy champ, so if you want the best results, go with soy to concoct the ultimate dairy-free buttermilk. You can make these into mini pancakes just like we did (they’re a HIT at parties and social gatherings!) or go for regular-sized pancakes for a proper, show-stopping brunch.

Hand squeezing a lemon half over a glass of soy milk to make vegan buttermilk for pancakes

Vegan pancake batter in a mixing bowl with a whisk resting inside, ready to rest before cooking

Mini vegan pancakes cooking on a non-stick frying pan, golden and fluffy on one side

A large plate filled with golden mini vegan pancakes, ready to serve

Close-up of golden mini vegan pancakes topped with fresh raspberries, blueberries, and blackberries

Top view of a plate of golden mini vegan pancakes topped with fresh berries, with a bowl of berries and cutlery on the side

Mini Vegan Buttermilk Pancakes

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Makes 30-35 mini pancakes or 12 regular-size pancakes

20 minutes

Ingredients

210 ml soy milk
2–3 tbsp lemon juice
150 g plain flour
1 tsp baking powder
½ tsp baking soda
⅛ tsp vanilla powder
⅛ tsp fine sea salt
2 tbsp caster sugar
1 tbsp sunflower oil (plus some more to cook the pancakes)

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

Start by preparing the vegan buttermilk. Add the soy milk and lemon juice to a glass, give it a quick stir to combine, and let the mixture sit for a few minutes. The soy milk will curdle, and the result will be a perfectly creamy vegan buttermilk.
Now sift the flour, baking powder, baking soda, vanilla powder, and fine sea salt into a large mixing bowl.
Add the sugar and sunflower oil to the glass with the vegan buttermilk and stir. Pour this mixture into the bowl with the dry ingredients and whisk just until you get a smooth batter, free of lumps. It’s very important not to overmix.
Set the batter aside and let it rest for no less than 10 minutes and no longer than 15. During this time, the acidity in the buttermilk will react with the baking soda, causing the batter to puff up and fill with air bubbles. Do not mix the batter again, or you’ll destroy those precious little bubbles!
Place a frying pan over medium heat and drizzle a bit of sunflower oil over the surface. Grab a piece of paper towel and smudge the oil all around the pan.
Use a tablespoon to scoop up small portions of batter and carefully drop them onto the preheated frying pan, forming pancakes about 2 inches wide. Cook for about a minute, or until little bubbles appear on the surface and the edges are golden and dry. Flip the mini pancakes and cook for another 30 seconds.
These pancakes are best enjoyed straight away, but you can store them in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months (just be sure to freeze them separately before placing them all in a container, or else you won’t be able to pull them apart!).