Gluten-Free Egg-Free Vegan Pancakes

By Laura Fuentes Updated May 22, 2025

5 from 37 votes

Recipe

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The best tasting recipe for vegan-friendly pancakes that are also gluten-free! No eggs, no dairy, with all the stack-a-ble goodness you expect from a great recipe!

I’ve made this recipe hundreds of times since I first published it in 2015. This post includes all my tested tips that yield a delicious stack of pancakes on your plate.

stack of allergy friendly pancakes with blueberries

The Best Gluten-Free Vegan Pancakes

Back in 2015, the internet was a different place for those of us who needed a recipe for pancakes that was gluten-free, dairy-free, and egg-free.

I believe they were non-existent which is why I embarked on the development of these incredible pancakes for my son -like these waffles without eggs– that the entire family would enjoy.

Years later, I don’t even bother buying an expensive waffle or pancake mix that checks all the “free-from” needs, and you don’t have to either! With this easy gluten-free, egg-free, and dairy-free waffle recipe, you’ll be enjoying an epic breakfast in no time!

Ingredients

The ingredient amounts for these gluten-free vegan pancakes are in the recipe card and yet, before you make any additional substitutions, check out why each ingredient plays a crucial part in this recipe:

Gluten-free all-purpose flour mix: the base for these pancakes. Make sure yours includes xantham gum -I’ve included the two that I have used many times below.
Flax meal: ground flaxseed will be the base to form a vegan egg. If you don’t have flax meal, use this recipe for eggless pancakes that also works with dairy-free milk and gf flour.
Baking powder: necessary to give the batter lift and make the pancakes fluffy when it reacts with heat.
Cinnamon: just a little, totally optional.
Salt: always used to enhance the batter flavor.
Maple syrup: a little to sweeten the batter. You can use granulated white or brown sugar instead.
Applesauce: I typically use unsweetened for this. When combined with the flax meal it creates a thicker, gel-like substitute for eggs for pancakes with a great texture.
Vanilla: to give the batter flavor, it’s optional.
Water: I love using unsweetened vanilla almond milk for the added flavor. If you’re using canned coconut milk, I recommend diluting it a bit with water so the batter isn’t super thick.

Craving waffles instead? Grab my recipe for Gluten-Free, Dairy-Free Waffles here!

How to Make Gluten-Free Egg-Free Pancakes

The process of making these gluten-free and egg-free pancakes is similar to making traditional pancake batter; however, there’s one crucial step that’s important in this recipe to avoid failed pancakes.

Measure dry and wet ingredients separately
This ensures that all the baking powder is distributed evenly and that the wet mixture, which will substitute the eggs, is cohesive.
Combine and mix
Use a whisk to mix, moving from the outside in to make a cohesive batter, without overmixing.
Wait 10 minutes
This crucial step allows the ground flax to absorb the liquid and form a good pancake batter that binds the ingredients. Once the time is up, give it a mix once.
Cook the pancakes
Heat a non-stick pan or griddle over medium-high heat. Once hot, grease it with oil, or spray and immediately pour the batter. You know the pancakes are ready to be flipped when the edges are defined and you see bubbles form throughout.
Serve
This recipe makes 12 pancakes. Stack them high, drizzle with syrup, or load them up with toppings.

First time making these? Watch this quick video to see the batter and how great it will turn out.

Dairy-Free Ways to Grease the Griddle for Pancakes

Greasing your non-stick pan or griddle is a crucial step for ensuring that the pancakes don’t stick with 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, you can double this recipe for vegan pancakes that are also gluten-free; however, proceed with caution since non-traditional pancake recipes can behave a little tricky. I recommend mixing one batch at a time, doubling this recipe at most.

You can also make another single batch of this recipe and freeze the batter for a convenient egg-free breakfast in the future.

Best Toppings & Mix-Ins

A great stack of pancakes is the canvas for incredible toppings. Keep it simple with fresh berries and your favorite pancake syrups or up the ante with roasted strawberries, or a cinnamon apple topping, nut butter, Nutella, strawberry syrup, blueberry syrup, or cinnamon syrup.

Can You Freeze Allergy-Friendly Pancakes?

You can freeze these gluten and egg-free pancakes after they’ve cooled in a freezer-safe bag or airtight container for up to 3 months. Personally, I like to use them up within a month. To reheat, microwave them for 1 minute or toast them.

Gluten-Free Vegan Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

The best tasting recipe for vegan-friendly pancakes that are also gluten-free! No eggs, no dairy, with all the stack-a-ble goodness you expect from a great recipe!

5 from 37 votes

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Ingredients

1 cup gluten-free all-purpose flour mix
1 tablespoon ground flaxseed
2 ½ teaspoons aluminum-free baking powder
2 teaspoons ground cinnamon, optional
¼ teaspoon salt
2 tablespoons maple syrup
1 teaspoon vanilla
¼ cup applesauce
1 cup dairy-free milk

Instructions

Make the pancake batter:

In a large bowl, combine the flour, ground flax, baking powder, cinnamon, and salt.
In a separate bowl, combine the maple syrup, vanilla, applesauce, and dairy-free milk. Pour the liquid mixture into the dry bowl, and mix to form a batter. Wait 5 to 10 minutes for the ground flax to absorb some of the liquid. Once the time is up, give the batter a mix once around the bowl.

Cook the pancakes:

Heat a non-stick pan or griddle over medium-high heat. Once hot, grease it with butter, oil, or spray.
Pour ¼ cup of batter for each pancake. Cook for about 2 minutes, until defined edges form and the batter bubbles up at the top. Flip the pancakes and cook for one more minute on the other side. Remove from the pan, continue making pancakes with the rest of the batter, and serve.

Serve & Store:

Serve the pancakes warm with your favorite toppings and syrup. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

Notes

The thickness of the batter can vary depending on the gluten-free flour mix you use (I’ve included the two brands that I always use for this recipe with great success). This is one big reason why it’s important to wait 5 to 10 minutes before cooking the pancakes. If it’s too thick, test it or add 1 to 2 tablespoons of additional dairy-free milk to adjust the batter.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.