These fluffy, no-fail buttermilk pancakes are easy to make with a non-dairy twist. Serve with maple syrup and nondairy butter for the perfect breakfast!
Combine the lemon juice and soymilk in a medium-sized bowl.
Stir and let it curdle, creating a buttermilk-like texture.
In a separate mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the oil and egg replacer to the buttermilk mixture and whisk until smooth.
Create a well in the center of the dry ingredients and pour in the wet ingredients.
Stir gently until there are only a few lumps.
Heat a skillet or frying pan over high heat.
If necessary, spray with nonstick cooking spray.
Drop about 1/4 cup (50 g) of batter onto the hot skillet and cook until the edges start to lift and bubbles form on the uncooked side.
Flip and cook for another minute.
Serve warm with nondairy butter and a generous pour of maple syrup.
Notes & Wine Advice
Serving Tip:For extra flavor, add a handful of fresh berries or a sprinkle of cinnamon on top of the pancakes. You can also use agave syrup if you prefer a milder sweetness.Wine Advice:A light and refreshing white wine like a Prosecco or even a fruit-forward rosé would complement the pancakes nicely.