Vegan Gluten-Free Pancakes

Vegan Gluten-Free Pancakes made with 7 simple ingredients and ready in less than 15 minutes. Enjoy super fluffy classic buttermilk pancakes that are egg-free, refined sugar-free, and Top 8 allergen-friendly! This easy recipe is perfect when you’re craving pancakes for breakfast or brunch!

If you enjoy delicious gluten-free pancakes, you’ll definitely want to check out my Vegan Buckwheat Pancakes, Carrot Cake Pancakes, or Easy Blender Moringa Pancakes next! Each is filled with incredible nutrients and irresistible flavor!

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There’s nothing better than a tall stack of fluffy buttermilk pancakes for breakfast! Topped with maple syrup and fresh fruit, it’s the ultimate treat! Making the best gluten-free pancakes is a lot easier than you think! These pancakes taste even better than those made with regular flour or almond flour and are even fluffier too!

These vegan gluten-free pancakes are the real deal! They are:

• Gluten-Free with the best light, fluffy texture!
• Thick & Filling, with lots of flavor!
• Perfectly sweetened with natural sweetener (no processed sugar over here!)
• Easy to whip up to enjoy for breakfast!
• No one would ever guess that these pancakes are eggless, vegan, refined-sugar free, and gluten-free! They are just super tasty pancakes!

Ingredients Needed To Make Vegan Gluten-Free Pancakes

• Gluten-Free All Purpose Flour: I like to use King Arthur Measure for Measure Flour | Amazon
• Coconut Sugar: These pancakes are perfectly sweetened with natural sweetener, coconut sugar. If you do not have coconut sugar, you can also use brown sugar.
• Baking Powder: This helps the pancakes rise and achieve a fluffy texture. Make sure your baking powder is fresh for the best results.
• Non-Dairy Milk of Choice: I like to use Unsweetened Almond Milk.
• Apple Cider Vinegar: This is used to make the vegan buttermilk. I like to use Dr. Braggs Raw Apple Cider Vinegar | Amazon.
• Ground Flax Seeds: Flax seeds help to bing the ingredients while also providing great nutrients like protein and heart-healthy omega-3 fatty acids, making these healthy pancakes even more nutritious! I use Viva Naturals Organic Ground Flax Seeds | Amazon.
• Vanilla Extract: Of course, vanilla is added to achieve the delicious flavor we love!

OPTIONAL MIX-INS:

• For Blueberry Pancakes: Add 1/3 cup of fresh blueberries. You can add it to the pancake batter or directly on the pancake batter while cooking. I like to add the blueberries to the pancake batter after I pour the batter onto the griddle (before flipping the pancakes).
• For Chocolate Chip Pancakes: Add 1/3 cup chocolate chips. Sprinkle a few chocolate chips on the pancake batter while cooking.

Vegan Buttermilk Substitute

Did you know you can make vegan buttermilk by simply adding vinegar or lemon juice to non-dairy milk? Once added, the milk will curdle and is ready to use as a non-dairy vegan buttermilk substitute! The typical ratio of 1 tablespoon of vinegar/lemon for every 1 cup of non-dairy milk. (This works great for regular milk as well.)

How To Make Gluten-Free Pancakes

1. Prepare the vegan buttermilk. Mix the apple cider vinegar with the non-dairy milk and set it aside. Allow the mixture to curdle before using, about 5-7 minutes.
2. Whisk the dry ingredients together in a large mixing bowl and set aside.
3. Slowly pour in the vegan buttermilk and stir to combine. Do not overmix! (Some lumps are okay)
4. Let the mixture rest for at least 5 minutes, or up to 30 minutes.
5. Heat a non-stick skillet or griddle over medium heat. Add a bit of vegan butter or spray lightly with oil. Then scoop about 1/3 of the batter and pour it into the skillet and shape into a pancake. (If you are adding mix-ins, sprinkle a few onto the pancake now).
6. Flip the pancake when you begin to see bubbles appear and the pancakes start to puff. Cook on each side for about 1-2 minutes or until golden brown on each side. (flipping once)
7. Serve with maple syrup, fresh berries or jam, and enjoy!

Tips For Making The Best Gluten-Free Pancakes

• Use a gluten-free flour blend that contains xanthan gum. Xanthan gum is a thickening agent that improves texture and keeps ingredients from separating. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur, Measure for Measure Flour, Certified Gluten-Free are great options.
• No need for store-bought “pancake mix”. Store-bought pancake mixes, including gluten-free pancake mixes, are usually a combination of flour, baking powder, sugar, and salt. It sometimes contains powdered milk and powdered eggs. Making your own pancake mix from scratch involves a few simple ingredients and you have full control over what goes in it.
• Properly measure the flour: Do not stick the measuring cup in the flour. Instead, take a spoon and scoop the flour into the measuring cup until you get the amount you need.
• Do not over-mix the pancake batter. Mix until the ingredients are just combined. Over mixing can result in flat pancakes that do not rise.
• Let the batter rest before making the pancakes. Rest the batter for at least 5 minutes, but ideally 30 minutes before making the pancakes. This gives the gluten-free ingredients and flavor time to marry, which results in super delicious, fluffy gluten-free pancakes.
• If using an electric griddle, we find it best to set the temp to 350°F. Make sure to spray the griddle with non-stick spray (like avocado oil spray) to prevent the pancakes from sticking.

Recipe Customizations and Variations

• WANT TO USE EGGS: Add one egg. Beat the egg in a small bowl and add the egg mixture to the pancake batter with the vegan buttermilk.
• MILK OPTIONS: You can skip the vegan buttermilk and any dairy-free milk you like. Oat milk is a great option and you can make your own from scratch using my 5-minute Homemade Oat Milk recipe! You can also use regular whole milk or buttermilk if you prefer.
• SUGAR OPTIONS: We use coconut sugar to keep this recipe free of processed sugars. You can certainly use brown sugar or cane sugar if you prefer.
• ADDED FLAVOR: Add sweet potato puree to make Sweet Potato Pancakes or pumpkin puree to make Pumpkin Pancakes!

Storing, Freezing, and Reheating

• To Store: Place any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Rewarm in the microwave for 30-60 seconds.
• To Freeze: Place the pancakes in a single layer onto a parchment-lined baking sheet and freeze for 20 minutes. Then, transfer them into a freezer-safe bag or container. Freezing the pancakes first helps to prevent them from sticking when transferred into a freezer-safe bag. The best way to reheat frozen pancakes is to warm them in the toaster oven or oven for a few minutes at 350°F.

What To Serve With These Vegan Buttermilk Pancakes?

I like to serve my pancakes with a dollop of Homemade Blueberry Jam with a side of JUST Egg Plant-Based Scramble! If you are feeding a crowd, try serving these tasty pancakes with my Plant-Based Spinach Artichoke Frittata or JUST Egg Quiche! Here are a few classic options:

• Syrup (make sure the syrup is gluten-free. We like to use pure maple syrup)
• Bacon and Eggs (alterative vegan options or regular)
• Fresh fruit, like berries, banana, apples

I hope you enjoy this Vegan Gluten-Free Pancake Recipe! 

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.

More Delicious Gluten-Free Breakfast Recipes!

• Sheet Pan Pancakes (Gluten-Free and Vegan)
• Healthy Red Velvet Beet Pancakes | Vegan + GF
• How to Make Mini Pancake Cereal
• Blueberry Avocado Pancakes | Gluten-Free + Dairy Free
• Apple Cinnamon Pancakes |Gluten & Dairy-Free