Soy Buttermilk Pancakes
Simple, fluffy pancakes made with homemade soy buttermilk.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
Wet Ingredients:
1 1/2 cups
soymilk
1/2 tsp
maple syrup
1 tbsp
lemon juice
Dry Ingredients:
1 1/2 cups
plain white or whole wheat pastry flour (or a blend)
3 1/2 tsp
baking powder
1/2 tsp + pinch
more if desired
- Combine all wet ingredients in a bowl. Let sit about 10 minutes to curdle.
- Whisk all dry ingredients together in a separate bowl.
- Pour the curdled soy buttermilk into the dry ingredients and mix just until combined.
- Preheat a nonstick skillet over medium heat.
- Pour 1/4 to 1/2 cup batter per pancake onto the skillet.
- Cook until bubbles form on top, then flip and cook until done.
• Prep: 10 mins • Cook: 15 mins • Total: 25 mins
Makes 1 batch
Kitchen & Pantry Picks
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Notes from Craig
If you prefer sweeter pancakes, increase the maple syrup in the wet ingredients all the way up to 1-2 tbsp.
Top with maple syrup, berries, new butter, or other favorites.
I'm not affiliated with Muddy Boots Maple, it's just my personal favorite, or, as my dad would say, "the good stuff".