Fluffiest Vegan Peanut Butter & Jelly Buttermilk Pancakes

Sometimes you have to switch it up a little bit. I like my quick pancake recipe- it’s good, but this one is better if you want more of a cake like pancake. It’s so fluffy and good for those special sundays for family breakfasts. Being they are vegan is an additional benefit.

These buttermilk pancakes are simple enough you could make them any weekday morning without being in the kitchen all morning. Gives you more time to enjoy time with your loved ones.

Preparing the Wet Ingredients:

First you want to make your vegan buttermilk. Start by adding your soymilk to a measuring cup, then adding the apple cider vinegar and vanilla extract. Whisk it to combine and let it sit about 5 minutes to curdle.

Preparing the Dry Ingredients:

In a large mixing bowl add the all-purpose flour, cane sugar, ground flaxseed, baking powder, baking soda, cinnamon and the himalayan salt. Whisk the dry ingredients to combine. You don’t want any lumps. 

Mixing the Wet & Dry Ingredients:

Next, add the curdled soy milk to the mixing bowl with the dry ingredients. Add the melted coconut oil to the batter and whisk to combine. Whisk until all of the flour has disappeared into the batter.

The batter will be very fluffy itself. Almost cake like with air bubbles. It won’t look like a regular pancake batter. At least not like my other recipes. 

Cooking the Pancakes:

Now, spray a hot skillet and add enough batter to make a medium sized pancake. You don’t want them too big because they can be delicate. You don’t want them to break when you’re ready to flip it.

Let the pancake cook about 3 minutes on each side. Maybe less once it’s flipped. You’ll know when to flip it once you start seeing bubbles and the edges look a little crispy. Repeat until all batter is used.

Finally, when ready to serve you can drizzle on some creamy peanut butter {or other nut or seed butter}, some grape jelly and then top it off with some pure maple syrup. Enjoy!

Print Recipe

Fluffiest Vegan Peanut Butter & Jelly Buttermilk Pancakes

These pancakes are so fluffy you’ll think you’re eating cake for breakfast! Top with Peanut Butter, Grape Jelly & Maple Syrup and you have a real dessert for breakfast!

Course

Breakfast

Prep Time

10 minutes

Cook Time

20 minutes

Servings

medium pancakes

Ingredients

Wet Ingredients:

• 1.25 cups Soy Milk unsweetened
• 1 teaspoon Apple Cider Vinegar
• 1 teaspoon Vanilla Extract

Dry Ingredients:

• 1.5 cups All-Purpose Flour
• 3 tablespoons Organic Cane Sugar
• 1 tablespoon Ground Flaxseed
• 2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/8 teaspoon Sea Salt
• 2 tablespoons Coconut Oil melted
• Natural Creamy Peanut Butter
• Natural Grape Jelly
• Maple Syrup

Course Breakfast Prep Time 10 minutes Cook Time 20 minutes Servings medium pancakes Ingredients Wet Ingredients: 1.25 cups Soy Milk unsweetened 1 teaspoon Apple Cider Vinegar 1 teaspoon Vanilla Extract Dry Ingredients: 1.5 cups All-Purpose Flour 3 tablespoons Organic Cane Sugar 1 tablespoon Ground Flaxseed 2 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Ground Cinnamon 1/8 teaspoon Sea Salt 2 tablespoons Coconut Oil melted Natural Creamy Peanut Butter Natural Grape Jelly Maple Syrup

Instructions

Preparing the Wet Ingredients:

1. First you want to make your vegan buttermilk. Start by adding your soymilk to a measuring cup, then adding the apple cider vinegar and vanilla extract. Whisk it to combine and let it sit about 5 minutes to curdle.

Preparing the Dry Ingredients:

1. In a large mixing bowl add the all-purpose flour, cane sugar, ground flaxseed, baking powder, baking soda, cinnamon and the himalayan salt. Whisk the dry ingredients to combine. You don’t want any lumps.

Mixing the Wet & Dry Ingredients:

1. Next, add the curdled soy milk to the mixing bowl with the dry ingredients. Add the melted coconut oil to the batter and whisk to combine. Whisk until all of the flour has disappeared into the batter.
2. The batter will be very fluffy itself. Almost cake like with air bubbles. It won’t look like a regular pancake batter. At least not like my other recipes.

Cooking the Pancakes:

1. Now, spray a hot skillet and add enough batter to make a medium sized pancake. You don’t want them too big because they can be delicate. You don’t want them to break when you’re ready to flip it.
2. Let the pancake cook about 3 minutes on each side. Maybe less once it’s flipped. You’ll know when to flip it once you start seeing bubbles and the edges look a little crispy. Repeat until all batter is used.
3. Finally, when ready to serve you can drizzle on some creamy peanut butter {or other nut or seed butter}, some grape jelly and then top it off with some pure maple syrup. Enjoy!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!