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!




  1. Measure out the 1 cup of milk and add the 1 tablespoon of vinegar, set aside for 5 minutes.
  2. In a mixing bowl, combine the flour, baking powder, and sweetener. Whisk together.
  3. 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).
  4. Heat a greased, quality non-stick pan over medium high heat until you see smoke rise.
  5. Pour the pancake batter on the hot pan, forming about 3.5 inch circles (you can make them whatever size you want).
  6. Allow the pancake(s) to cook for 2-3 minutes, flip and cook another 1-2 minutes.
  7. Serve with maple syrup or toppings of choice!


*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!