These Vegan Buttermilk Pancakes are so light, fluffy, and delicious! They are sweet, tangy, and moist enough to melt in your mouth. Perfect for breakfast or brunch!
  • renrenPDX@sh.itjust.worksEnglish
    3·
    1 year ago

    “Buttermilk” in quotes or imitation buttermilk/buttermilk substitute is what it should be called. Not that it’s going to confuse any Vegans, but others may be confused with what’s considered vegan/vegetarian/allowed etc.

  • skip0110@lemm.eeEnglish
    2·
    1 year ago

    It’s possible to make pancakes from just about anything and long as the consistency of the batter is right, and you have roughly the right amount of leavening. I’ve made lots of pancakes without measuring anything :)

    • bungobingo82@sh.itjust.worksOPMEnglish
      2·
      1 year ago

      I know this is true but I don’t understand how you know you have the right amount of leavening. What visual characteristics are you looking for to know you have the right mix? I would love to never have to pull out the measuring cup for pancakes again. It’s like one of the very few recipes I ever measure for.

      • skip0110@lemm.eeEnglish
        1·
        1 year ago

        Try starting at roughly 1 tsp baking soda for 1 c, or slightly less of dry. I look for just a few small bubbles after adding the wet & mixing. The baking soda is very forgiving and will make more bubbles when heated.