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A time-tested vegan gluten-free pancake recipe that’s easy to make and yields consistent results.
The Best Gluten-Free Vegan Pancakes
I've made this recipe hundreds of times since I first published it in 2015, and this post now includes what I've learned along the way to make great vegan and gluten-free pancakes every time.
Back then, it was surprisingly hard to find a pancake recipe that was gluten-free, dairy-free, and egg-free (vegan). After the success of my fluffy gluten-free pancakes, I developed a vegan version. This one was inspired by the egg-free waffles and the gluten and dairy-free waffles I was testing for my son.
Ingredients
Here are the ingredients you'll need and why they matter. Skim before you decide to go rogue and make swaps.
- Gluten-free all-purpose flour: a complete, ready-to-go mix designed for baking that can be measured 1:1. It should already include xanthan gum. See notes in the recipe card below for recommendations.
- Flax meal: these ground flaxseeds are essential as a vegan egg replacer. They can’t be omitted.
- Baking powder: the active ingredient that makes pancakes fluffy.
- Applesauce: I typically use unsweetened. When combined with the flaxmeal, it creates a thicker, gel-like egg substitute for pancakes and adds moisture without adding oil.
- Dairy-free milk: unsweetened vanilla almond milk is my favorite because it adds flavor (any will work, even water). Canned coconut milk should be diluted 1:1 with water since it’s quite thick.
- Maple syrup: a little, to sweeten the batter. You can also use honey or granulated sugar, same amounts.
- Flavorings: cinnamon, and vanilla add flavor to the batter and a pinch of salt enhances the taste.
How to Make Vegan GF Pancakes
The recipe card has detailed directions, with the best visual being the brief step-by-step video. Here I share what you need to know:
- Measure dry and wet ingredients separately, then combine.
Adding a smooth liquid to the dry ingredients ensures a cohesive batter. - Wait 10 minutes.
As the flaxmeal absorbs the liquid, the batter will thicken. Mix it once right before cooking. - Cook the pancakes.
Greasing your pan is important with this recipe. Cook them over medium heat for about 2 minutes, so the middles can cook long enough. Wait for bubbles to form before you flip them over. - Stack them high.
Top them with a little pancake syrup, a drizzle of nut butter or fresh fruit.
Dairy-Free Ways to Grease the Griddle for Pancakes
Greasing your non-stick surface is crucial for preventing your pancakes from sticking when you flip them. Dairy-free options include vegetable oil, a plant-butter alternative (usually sold in sticks), a generous amount of coconut oil, and avocado oil.
Can You Double This Recipe?
Yes, but proceed with caution. Non-traditional pancake batters can be tricky, so I recommend mixing one batch at a time in a single bowl. If you have extras, these pancakes freeze well.
Gluten-Free Vegan Pancakes (Easy Recipe)
Watch how it’s made:
Ingredients
- 1 cup gluten-free all-purpose flour, *see notes
- 1 tablespoon flaxmeal, (ground flax seeds)
- 2 ½ teaspoons baking powder, aluminum free
- 1 ½ teaspoons cinnamon, optional
- ¼ teaspoon salt
- 1 cup dairy-free milk*
- ¼ cup applesauce
- 2 tablespoons maple syrup, or honey or sugar
- 1 ½ teaspoons vanilla
Instructions
Make the pancake batter:
- In a large bowl, combine the gf flour, flaxmeal, baking powder, cinnamon, and salt.
- In another bowl, mix the dairy-free milk, applesauce, maple syrup (or honey), and vanilla. Mix until the mixture is smooth. Pour this wet mixture into the dry ingredients bowl, and mix until there's no visible flour. It doesn't have to be super smooth; in fact, the applesauce makes it a little lumpy.
- Let the batter sit in the bowl for 10 minutes. This important step allows the flaxmeal to absorb some of the liquid in the batter and become the egg replacer in the recipe. After 10 minutes, gently mix the batter with one turn around the bowl.
Cook the pancakes:
- Heat a non-stick pan or griddle over medium heat. Once hot, grease it. These pancakes are prone to sticking if not greased. Immediately pour ¼ cup of batter per pancake.
- Allow the first side to cook for 2 minutes. Flip them over when you see defined edges and bubbles form around the pancakes. Cook the second side for a little less time. If you flip them too soon, the middles won't cook through, and they will feel wet. This happens when your bottom burns quickly because your pan is too hot. Rinse the pan between batches. Repeat the process with the rest of the batter.
Serve & Store:
- Serve them warm, topped with your favorite toppings and syrups.
- Refrigerate leftover pancakes for up to 4 days. To freeze, lay them flat on a parchment-lined baking sheet, then transfer to a zip bag for up to 3 months. Reheat in the microwave (30-60 seconds), toaster, or a pan over low heat.
Notes
- Best gluten-free flour for pancakes: After many tests, I continue to stand by Bob’s Red Mill 1:1 Gluten Free Baking Flour and King Arthur’s Measure for Measure Gluten-Free Flour. Both yield consistent, fluffy gluten-free pancakes with this recipe.
- Flours that never yield good pancakes are Arrowhead Mills and Namaste. Cup 4 Cup yields mixed results. While they're great for other recipes, I don't recommend them for pancakes.
- You can omit the sweetener (maple syrup) if your dairy-free milk is sweetened.
- Canned coconut milk is too thick for this recipe. If that’s all you have, dilute it 50/50 with water to thin it out.
- The thickness of the batter can vary depending on the gluten-free flour mix you use. If, after waiting, the batter is too thick, add 1 to 2 tablespoons of additional liquid.
- Avoid a metallic/salty aftertaste by using aluminum-free baking powder.
- If your pancakes are flat, check that your baking powder hasn’t been opened for more than 9 months, yes it goes bad.
Amanda says
The BEST recipe ever thank you!!!!
Laura Fuentes says
Thank you for sharing how much you enjoyed these gluten-free pancakes, Amanda!