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Fluffy Dairy-Free Buttermilk Pancakes

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

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.