Buttermilk Pancakes Recipe

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Bunner's Bake Shop CookbookI went through a phase where every weekend I had to make pancakes. Obsessed, I would rifle through my cupboards to see what kind of flavour concoction I could make that week. The nice thing about this pancake recipe is that it’s adaptable, as you will see in the variations given below. You can throw almost anything in and it will turn out amazing, so don’t be afraid to get creative. This recipe makes enough for two people, but you can easily double or triple it to serve more.

  • Yield: 6 silver-dollar pancakes


  • 1 cup soy or coconut milk beverage
  • 1 tablespoon apple cider vinegar
  • ½ cup potato starch
  • ½ cup Bob’s Red Mill garbanzo and fava flour
  • 3 tablespoons tapioca starch
  • 1 tablespoon organic sugar
  • 1 teaspoon gluten-free baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon sea salt
  • ¼ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
How to Make It
  1. In a small bowl, combine the milk and vinegar. The reaction of these two ingredients raises the acidity of the milk and causes it to thicken somewhat. Set aside for at least 10 minutes to allow the milk to become “buttermilk.”
  2. In a large bowl, sift together the potato starch, flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, and salt. Whisk to combine. In a small bowl, whisk together the applesauce, oil, and vanilla. Add the wet ingredients to the dry ingredients, then pour in the buttermilk. Whisk to combine. If adding any other ingredients (chocolate chips, berries, nuts), fold them in now. Let the batter sit for about 10 minutes to thicken and become puffy.
  3. Heat a large frying pan over medium-high heat. Coat the pan with canola spray or coconut oil. Once the pan is hot, pour in batter to desired pancake size I find that about ¼ cup per pancake is a good size fitting as many in the pan at one time as possible. Cook for 3 to 5 minutes, until bubbles form on the top, then use a spatula to flip. Cook for another 2 to 4 minutes. Don’t press the pancakes down with the spatula while they’re cooking, as this will make them dense, not fluffy. Enjoy with a pat of vegan butter or coconut butter and a generous drizzle of dark maple syrup.

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