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gluten free vegan buttermilk pancakes

Vegan Gluten-Free Pancakes

Vegan Gluten-Free Pancakes. Super fluffy classic buttermilk pancakes that are completely vegan AND gluten-free! This recipe comes together easily with 7 simple ingredients and is ready in less than 15 minutes! Top-8 Allergen friendly
5 from 16 votes
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 395kcal
Author: Capri Lilly


  • 1 1/2 cup Gluten-Free All-Purpose Flour (that contains xanthan gum) can sub with regular all purpose flour
  • 3 tbsp Coconut Sugar (can sub brown sugar)
  • 1 tbsp Baking Powder
  • 1/2 tsp Sea Salt
  • 2 tsp Vanilla Extract
  • 2 tbsp Ground Flaxseeds

Vegan Buttermilk

  • 1 1/3 cup Non-Dairy Milk of Choice
  • 1 tbsp Apple Cider Vinegar

Maple syrup, to serve

    Optional Mix-Ins

    • 1/3 cup Fresh Blueberries
    • 1/3 cup Chocolate Chips


    • 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.
    • Whisk the dry ingredients together in a large bowl and set aside.
    • Slowly pour in the vegan buttermilk and stir to combine. Do not overmix! (Some lumps are okay)
    • Let the mixture rest for at least 5 minutes, or up to 30 minutes.
    • 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).
    • 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 only once)
    • Serve with maple syrup, fresh fruit, 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.
    Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If your gluten-free flour does not include xanthan gum, add 1 teaspoon to the recipe. 
    goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.


    Calories: 395kcal