Only 6 ingredients for the best classic Easy & Fluffy Gluten-Free Vegan Buttermilk Pancakes! A top 8 allergy-free, kid and freezer-friendly recipe that you can customize with add-ins and have stocked for busy morning breakfasts!
Unless you’re new around here, you know that I’m pancake OBSESSED! I fully believe that if you don’t consume pancakes at least once during the week, you need to get your priorities straightened out! Two times is optimal (i.e. what I do), and anything surpassing that just guarantees you a spot in Pancake Heaven. Having a freezer-friendly customizable pancake option seems like the best solution for those struggling to meet the Pancake Requirement. Something that’s super easy, requires minimal everyday ingredients, and fits all our food allergy needs!
How does a nice fluffy stack of gluten-free vegan buttermilk pancakes sound? Think it can’t be done? Think you can’t make “Pancake Mondays” a thing? Think pancakes aren’t healthy enough for weekday school mornings and you’d never dare send your child off to school with a belly full of carbs and sugar? Well, my dear friends…think again!
Sometimes going back to basics is always the easiest solutions to our problems. Sure, we can make s’mores pancakes on occasion, but some classic fluffy buttermilk pancakes are the no-brainer “essential” recipe we should all have in our back pocket. It took me a few tries to nail a perfect gluten-free, vegan, and allergy-free “buttermilk” pancake recipe. I wanted it to be a simple formula, using ingredients everyone had in their pantry, and would be no-fail, freezer-friendly for large batches, while also having the option to customize with add-ins like chocolate chips, blueberries, etc.
But finally, the essential gluten-free vegan buttermilk pancake recipe emerged from the Strength and Sunshine kitchen! I bet now you’re wondering now what I used for a vegan dairy-free buttermilk. So simple and the “buttermilk” hack that anyone can use (dairy-free or not!). You just need a little acid; typically in the form of a plain white vinegar or some citrus like lemon juice. Since we’re making plain pancakes, I opted for white vinegar (which, don’t worry, does nothing to the taste!).
Then of course, the question I always get is “how to flip pancakes so perfectly?” My best advice for “newbie pancakers” is 1. Make SMALL pancakes (like 3 to 4 inch), 2. Make sure your non-stick pan is HOT before pouring any batter on it, 3. Make sure you’ve also greased that pan WELL, 4. Make sure you have a good WIDE silicone flipper, 5. Make sure the edges of the pancake look COOKED (not wet) and bubbles are forming in the center of the uncooked side, 6. Then pray to the Pancake Gods and in one fell swoop, FLIP that baby!
Easy & Fluffy Gluten-Free Vegan Buttermilk Pancakes
Easy & Fluffy Gluten-Free Vegan Buttermilk Pancakes (Allergy-Free)
Only 6 ingredients for the best classic Easy & Fluffy Gluten-Free Vegan Buttermilk Pancakes! A top 8 allergy-free, kid and freezer-friendly recipe that you can customize with add-ins and have stocked for busy morning breakfasts!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 8 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 Cup Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
- 1 Tsp Baking Powder
- 3 TB Erythritol (or preferred granulated sweetener, to taste)
- 1 Cup Unsweetened Non-Dairy Milk
- 1 TB White Vinegar
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Measure out the 1 cup of milk and add the 1 tablespoon of vinegar, set aside for 5 minutes.
- In a mixing bowl, combine the flour, baking powder, and sweetener. Whisk together.
- Now add the “buttermilk” and vanilla extract to the flour mixture. Mix together to form a smooth, no-lump, batter (it should be a bit bubbly due to the buttermilk).
- Heat a greased, quality non-stick pan over medium high heat until you see smoke rise.
- Pour the pancake batter on the hot pan, forming about 3.5 inch circles (you can make them whatever size you want).
- Allow the pancake(s) to cook for 2-3 minutes, flip and cook another 1-2 minutes.
- Serve with maple syrup or toppings of choice!
Notes
*To freeze, make sure the pancakes are completely cool (place them on a wire baking rack so the bottoms don’t get soggy). Place cut wax paper between the pancakes and stack them in a plastic bag.
Or you can make individual frozen pancake packs using smaller plastic baggies!
Nutrition
- Serving Size: 4
Now, I suggest you not only pin this recipe to your “must make” Pinterest board, but you also print it out, write it down, stick it on your fridge, share it with the world, and join the (at least) twice weekly Pancake Club! If you and the family are not eating lightly golden brown soft fluffy cakes of joy by the end of this week…we have a problem! Honestly, the only decisions you have to make now are…Will you be including add-ins? And what are you topping your allergy-free buttermilk pancakes with?
So tell me:
+ What’s your favorite pancake add-in? I’m good with the classics like chocolate chips or blueberries!
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Kat says
December 8, 2018 at 5:44 pmMy family loved these! It’s so nice to have a good and simple pancake recipe that works for gluten free and vegan cooking. Thanks so much! 😁
Rebecca @ Strength and Sunshine says
December 8, 2018 at 5:56 pmI’m so glad you enjoyed!
Andy Bishop says
September 11, 2018 at 9:57 amThe pancakes look great! Thanks for sharing these! I can’t wait to make them for breakfast tom!
Rebecca @ Strength and Sunshine says
September 11, 2018 at 1:58 pmI hope you enjoy them!
Cassie Mac says
August 17, 2018 at 3:34 pmSince given up gluten rolls and pancakes have been heartbreaking to think about! I am trying this recipe in the morning!
Rebecca @ Strength and Sunshine says
August 17, 2018 at 5:43 pmGreat! Let me know how it goes!
Amy - The Speedy Spatula says
August 17, 2018 at 10:07 amSpotted these pancakes and had to come over and check them out. We love pancakes around here and these look fantastic!
Rebecca @ Strength and Sunshine says
August 17, 2018 at 2:33 pmWell I hope you make them this weekend!
Pam says
August 16, 2018 at 10:47 amYum. I usually use a gluten free pancake mix, which I realize is completely unnecessary! Now you have me wanting pancakes, and as I haven’t had breakfast yet, I think I’ll make some!
Rebecca @ Strength and Sunshine says
August 16, 2018 at 1:48 pmDon’t need a mix ever again!
Patricia @ Grab a Plate says
August 16, 2018 at 10:38 amThese look like perfect pancakes — literally! They sound tasty & I’m ready for breakfast!
Rebecca @ Strength and Sunshine says
August 16, 2018 at 1:47 pmThe perfect simplicity of pancakes!
Holly says
August 16, 2018 at 9:35 amThese look so yummy! It’s hard to believe that they’re vegan, because they’re just so fluffy! We will definitely have to try these soon, as we’re transitioning to a primarily vegan diet once we move into our new house 🙂
Rebecca @ Strength and Sunshine says
August 16, 2018 at 1:47 pmWell, you’ll have good pancakes down pat!
Evelyn Hernandez says
August 16, 2018 at 9:20 amNever added vinegar to our pancake mix before, I will try that this weekend. Your pancakes look delicious.
Rebecca @ Strength and Sunshine says
August 16, 2018 at 1:46 pmIt’s to make the buttermilk. Please actually take the time to read a post before commenting.
Kay R. says
August 15, 2018 at 10:37 pmSuch a great option for those gluten intolerant. TFS
Rebecca @ Strength and Sunshine says
August 16, 2018 at 7:39 amTFS?
Kristen Jones says
August 15, 2018 at 9:51 pmOkay–totally saving this recipe for this weekend when my hubby and I are on vacay. Definitely need to try and make these pancakes on Saturday morning! They look amazing.
Rebecca @ Strength and Sunshine says
August 16, 2018 at 7:38 amThe pancakes will be the highlight of the vacation 😉 Haha!
Leigh Suznovich says
August 15, 2018 at 9:28 pmYou can’t beat a fluffy stack of pancakes and these look amazing!!
Rebecca @ Strength and Sunshine says
August 16, 2018 at 7:38 amNo you can’t!
Livi Burke says
August 15, 2018 at 9:22 pmThese pancakes look really good! One of the foods I have missed most since going vegan is buttermilk pancakes so I will definitely be trying this recipe out.
Rebecca @ Strength and Sunshine says
August 16, 2018 at 7:37 amA little acid and non-dairy milk and you’re good to go!
Aditi says
August 15, 2018 at 1:19 pmI have no idea about gluten free cooking . This was an eye opener. What a great option for gluten free eaters.
Rebecca @ Strength and Sunshine says
August 15, 2018 at 1:49 pmAnd vegan and allergy-free.
Emily says
August 15, 2018 at 10:58 amBob’s baking flour is the only gluten free flour I use when baking! It really does make a difference in the fluffiness of the pancakes. These look delicious. I’ll have to try this recipe next time I’m making pancakes for breakfast.
Rebecca @ Strength and Sunshine says
August 15, 2018 at 12:17 pmBob’s is a staple! From the all purpose to the 1-to-1, always a no fail GF flour!
Jay | Life of Creed says
August 15, 2018 at 10:48 amThese look delicious! I like that they can be frozen after making them. Makes for easy breakfast during the weekdays. Thanks for sharing.
Rebecca @ Strength and Sunshine says
August 15, 2018 at 10:53 amYup, just like I said!
Farrah says
August 15, 2018 at 10:47 amI need to make pancakes again! :D! These look super good (and now that I have a spatula, I may actually succeed in making em’!!)! I like adding blueberries! :]
Rebecca @ Strength and Sunshine says
August 15, 2018 at 10:52 amHaha, I’m glad you have a spatula!
Chrissy says
August 15, 2018 at 10:35 amThese look delicious! There’s just nothing like a big ‘ol stack of pancakes for breakfast. I love that these fit so many dietary needs!
Rebecca @ Strength and Sunshine says
August 15, 2018 at 10:52 amNothing beats pancakes for breakfast!