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Fluffy Dairy-Free Buttermilk Pancakes

A light and fluffy buttermilk pancake made with all plant-based ingredients.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 1x
Print Recipe



  • 2 cups Homemade Nut Milk or store-bought plant-based milk
  • 4 tbsp lemon juice, freshly squeezed, or apple cider vinegar


  • 6 tbsp aquafaba
  • 2 cups ‘buttermilk’
  • 4 tbsp applesauce, unsweetened
  • 1/2 tsp vanilla extract
  • 2 cups pastry flour, whole wheat or gluten-free
  • 2 tbsp date sugar
  • 2 tsp baking powder
  • 1 tsp baking soda



  1. In a bowl, combine almond milk and lemon juice.
  2. Set bowl aside for 10 minutes.


  1. Place aquafaba in a separate bowl and whisk until frothy.
  2. Add buttermilk, applesauce and vanilla and continue to mix.
  3. Add the flour, date sugar, baking powder, and baking soda; whisk until blended.
  4. Heat a griddle to medium-high. Pour about 1/3 cup of the batter onto griddle for each pancake.
  5. Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4 to 6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
  6. Repeat with remaining batter.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.