Vegan Buttermilk Whole Grain Pancakes with Berrilicious Syrup

Tender, delicious, and nutritious, these vegan buttermilk pancakes are quick and easy to make with simple wholesome ingredients. Drizzle them with the fruit-sweetened syrup and top with you your favorite toppings. These pancakes will be a crowd-pleaser and will quickly become your favorite pancake recipe!

Buttermilk Whole Grain Pancakes (Vegan, Gluten-Free, Oil-Free)

These vegan pancakes are healthy, delicious, moist with a touch of sweetness!
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 6 pancakes


Vegan Buttermilk

  • 3/4 cup Plant-based Milk, unsweetened (I prefer Soy milk)
  • 1 Tbsp Apple Cider Vinegar


  • cup Old Fashioned Rolled Oats (quick oats will work too)
  • cup Yellow Polenta
  • 2 Tbsp Date Sugar
  • ½ tsp Cinnamon
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda

Additional Wet Ingredients

  • ½ cup Applesauce, unsweetened
  • ½ tsp Pure Vanilla Extract (or 1/4 tsp Vanilla Bean Powder

Optional Add-Ins

  • cup Walnuts or Pecans (chopped)
  • ¼ cup Frozen Wild Blueberries or Fresh Strawberries
  • cup Enjoy Life Mini Chocolate Morsels


  • Preheat a non-stick griddle to 325F. (See note for oven option)
  • Whisk the Milk and the Apple Cider Vinegar together in a bowl and set aside for 5 minutes.
  • Add the Rolled Oats to a blender and process for about 10 seconds to make flour. Transfer to a large bowl. Add the Polenta and all of the remaining dry ingredients. Whisk together until well combined.
  • Add the Buttermilk, Applesauce, and Vanilla Extract to the flour. Mix well.
  • Stir in optional add-ins.
  • Pour ⅓ cup scoops of batter onto the griddle. Cook for 8 minutes. Flip and cook for an additional 7 minutes. NOTE: If fruit was added to the batter, allow an additional 2 minutes of cooking time. Transfer the pancakes to a parchment-lined cookie sheet. Allow to cool and firm up for 3-5 minutes.
  • Drizzle with Maple Syrup, Date Syrup, or Berrilicious Syrup (recipe below)! Enjoy!
  • NOTE: These pancakes freeze nicely. Recommend wrapping each pancake individually with parchment paper then place inside a zip lock freezer bag. They will keep in the freezer for at least a couple of months. Simply defrost them using the microwave or allow them to thaw to room temperature.



Oven Option:  These pancakes can be cooked in the oven.  They will not have that nice brown color, but they taste just as good!  Simply preheat your oven to 400F.  Line a cookie sheet with parchment paper.  Scoop six 1/3 cup dollops of batter onto the pan.  Bake for 12 minutes.  Flip and bake for an additional 8 minutes.  Allow cooling for 3-5 minutes.  Serve as desired.  Enjoy!
Keyword gluten-free, Oil Free, pancakes, Vegan
Tried this recipe?Let us know how it was!

Berrilicious Syrup

This syrup is made of fruit and nothing but the fruit. Perfect for pancakes, donuts, or hot cereal.
Prep Time 5 mins
Cook Time 3 mins
Course Condiment
Cuisine American
Servings 1 cup


  • 2 large Medjool Dates, pitted and chopped
  • ½ cup Fresh/Frozen Strawberries
  • ½ cup Fresh/Frozen Blue Berries
  • ½ Lemon, zest
  • 1 Tbsp Lemon Juice
  • ¼ cup Apple Juice, unfiltered


  • Add all of the ingredients EXCEPT the apple juice to a glass bowl.
  • Microwave the ingredients for 3 minutes.
  • Add the Apple Juice to the bowl. Use an immersion blender and blend until smooth. Serve as desired.
  • NOTE: Syrup will thicken the longer it sits. May add additional juice to thin out.
Keyword Syrup
Tried this recipe?Let us know how it was!

2 Comments Add yours

  1. R. Gains says:

    The vegan buttermilk whole grain pancakes were a simple make that left my palate yearning for more. The recipe was to follow, and I had all the ingredients on hand.

    1. Faith Scott says:

      Hey big bro! So glad you enjoyed the pancakes!

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