Fluffy Dairy-Free Buttermilk Pancakes

Your favorite breakfast food can be made the plant-based way! By combining almond milk with lemon juice or apple cider vinegar, you can make a dairy-free ‘buttermilk.’ Add a few other plant-based ingredients like whole wheat flour, aquafaba, and applesauce, and VOILA! The perfect light and fluffy buttermilk pancakes. For an extra special treat, top them with this delicious Pear Whipped Cream and fresh fruit.


  • Buttermilk
  • 2 cups almond milk
  • 4 tablespoons lemon juice or apple cider vinegar
  • Pancakes
  • 2 cups whole wheat pastry (or gluten-free) flour
  • 2 cups ‘buttermilk’
  • 6 tablespoons aquafaba (‘bean water’)
  • 4 tablespoons applesauce
  • 2 tablespoons date sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • PREP TIME 15
  • COOK TIME 10
  • Serves 3-4



  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 vanilla, applesauce, and buttermilk 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.