Vegan Buttermilk Pancakes
The most fluffy and soft vegan buttermilk pancakes exist! With caramelized apple cinnamon topping!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine American, Vegan
Servings 8 Pancakes
Calories 115 kcal
Nonstick pan
Spatula
Mixing bowl
Whisk
Measuring cups
Vegan Buttermilk Pancakes
Dry
- 1 Cup All-purpose flour
- 1 Tbsp. Baking Powder
- ½ Tsp Sea salt
Wet
- 250 gr Vegan yogurt
- ½ Cup Plant milk
- 2 tsp Vanilla paste/extract
- 2 Tbsp. Vinegar
- 2 Tbsp. Melted vegan butter
- 2 Tbsp. Maple Syrup
Caramelized Apple Topping
- 1-2 Granny Smit apples Pealed and 1 inch cubed
- 1 Tbsp. Vegan butter or coconut oil
- 1 tsp Cinnamon
- 2 Tbsp. Maple Syrup
- 1 tsp Vanilla paste/extract
- 2 Tbsp. Fresh lemon juice
Vegan Buttermilk Pancakes
Mix the dry ingredients in a bowl, and the wet ingredients in a second bowl.
Pour the wet into the dry and mix well with a whisk until you get a particularly thick batter.
Heat a non-stick pan, and spread a little vegan butter or coconut oil with absorbent paper.
Fry the pancakes over medium heat for about 5 minutes. When you see a lot of bubbles turn to the other side and fry for another 5 minutes.
Pile the pancakes on a serving plate.
Caramelized Apple Topping
In the same pan in which you made the pancakes, heat a little vegan butter or coconut oil over medium-high heat.
Sauté the apple cubes and occasionally or stir until they soften a bit, about 10 minutes.
Add the maple syrup, cinnamon, and vanilla puree, and mix.
Add the lemon juice and continue to simmer a little until the liquid is reduced a little more about 5 minutes.
Top the pancakes with the caramelized apples and serve. Enjoy!
Keyword Buttermilk Pancakes, Vegan Breakfast, Vegan Pancakes