Gluten-Free Vegan Pancakes (Easy Recipe)

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

Use this gluten-free pancake recipe to make a delicious vegan stack of pancakes.

4.97 from 52 votes

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.

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 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.

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.