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Easy Vegan Gluten-Free Pancakes that whip up quickly and are super fluffy. They're the perfect breakfast to serve for a lazy weekend breakfast or brunch.
This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.
Back when I started experimenting with turning my favourite recipes into plant-based and/or gluten free versions, this recipe for easy vegan gluten free pancakes was one of the first I came up with.
Come to think of it, it may have actually been the first!
This was quite a few years ago and since then, the recipe has not changed at all. I make these pancakes often and they have become one of the most requested things to eat here at breakfast (and sometimes a weekend lunch or weeknight supper...breakfast for dinner is the best, isn't it?)
I took these shots almost 4-months ago but held on to them. If you follow me on Instagram, you would have seen a sneak peek. (BTW, are you following me on Instagram yet? If you don't, come follow and say hi!)
I held on to the shots because I thought, "hmm...this is *just* a pancake recipe. Does the internet really need another pancake recipe?" And the answer is YES. It does. Because these easy vegan gluten free pancakes are special.
They're special because they are everything you would expect a pancake to be, but maybe NOT what you would expect a vegan AND gluten free pancake to be. They are light, fluffy, and they're delicious.
When I serve them, pure maple syrup is a must but if I have some fresh berries on hand, they pair really well together. Sliced bananas are nice too. If you want to make your pancakes extra special, try topping them with some coconut whip. Mmm...
Fun fact: I actually used this pancake recipe as the starting point for my easy vegan gluten free waffles. I tinkered with this recipe a little bit and after a few tries, those waffles came to be! (And by the way, they are also perfection.)
Then, that waffle recipe served as the base for all my other waffle recipes. Funny how developing recipes work! (how many times did I just say recipe? 😉 )
When you find something that works, stick with it. Use it as a base and make small adjustments to suit whatever new thing you're trying to come up with.
Now, on to my next creation...
What kind of flour should be used for this recipe?
I have only tested this recipe with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour. (the one with the red label you see in that link, NOT the one with the blue label!). You can find it in your grocery store (likely in the natural foods section), your health food store, or you can buy from Amazon.
This flour is a blend of different flours and all gluten-free flour blends cannot always be interchanged easily because they all contain different ingredients and ratios. I have had readers who have used different flours with success, read through the comments below, but I can only speak about the flour I use for this recipe with confidence since I have been using it to make these pancakes for many years and have not had any fails.
And...I know for sure that coconut flour will not work with this recipe.
If you like this easy vegan gluten free pancakes recipe, here are a few others you may like too:
- Vegan Gluten-Free Pumpkin Pancakes
- Vegan Gingerbread Pancakes
- Fluffy Vegan Banana Pancakes (GF)
- Banana Oat Pancakes (Vegan + GF)
- Vegan Gluten Free Lemon Blueberry Waffles
- Easy Vegan Gluten Free Waffles
If you make them, post a pic on Instagram and tag me! I'd love to see your remake. I'm @delightfuladventures over there and my hashtag is #delightfuladventures.
And be sure to check out my other delicious vegan breakfast recipe ideas!
How to Make Easy Vegan Gluten Free Pancakes
Easy Vegan Gluten Free Pancakes
Suggested Equipment:
Ingredients:
- 1 ¾ cup unsweetened dairy-free milk
- 3 tablespoons oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground flax seeds
- 2 tablespoons pure maple syrup (optional, use only if you prefer a slightly sweeter pancake)
- 2 cups gluten-free flour blend **see important note about flour below**
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions:
- Whisk milk, oil, vanilla, ground flax seeds, and maple syrup (if using) together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
- Heat pan over medium-high heat for at least 2 minutes.
- Whisk flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
- Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
- Lightly coat surface of pan with a very small amount of oil. Ladle about ⅓ cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
- Flip when ready.
- Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
Recipe Notes:
- This recipe makes 8-10 pancakes, depending on how large or small you make them. Calorie count is for 1 of 8 pancakes without toppings and without the optional maple syrup added to the batter.
- When I make my pancakes, I use a thick, cast-iron pan. I usually turn mine after about a minute and a half, when the edges start to look dry. Some experimentation may be necessary until you get a feel for it. Everyone's griddle/pan will cook differently.
- This recipe will NOT work with coconut flour.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
- Nutrition info is based on 1 of 8 pancakes, without garnishes or maple syrup, and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Leanna Thomas says
Yummy with a few additions
Gwen @ Delightful Adventures says
Glad you like the recipe, Leanna!
Treise says
Followed it exactly and came out perfect thank you !!
Gwen @ Delightful Adventures says
You're very welcome, Treise! So glad you like the recipe 🙂 Thanks for your note!
Frances says
Hi Gwen,
Endless gratitude to you this morning!
I was trying to find a premade mix or something frozen at Whole Foods and couldn’t find it . I found your recipe and made my own ! Very tasty! My quick question — how long can the mix last covered in the fridge? Definitely should have cut the recipe in half since I was the only one eating them. Thank you again!!
Gwen @ Delightful Adventures says
You're very welcome, Frances! I'm so glad you like the recipe! I don't think the wet mix would last very long in the refrigerator because baking soda and baking powder may lose the ability to lift the pancakes as they are cooking. They may end up flat and gummy if the batter sits too long, unused. The recipe can definitely be halved next time though, or you can make the full recipe and keep the finished pancakes in an airtight container in the fridge to heat up for breakfast during the week 🙂
Gloria says
I love this recipe! I pretty much followed it exactly except I added a bit more milk and blueberries. I used an off brand of gluten free flour and it still tastes great!
Gwen @ Delightful Adventures says
Hi Gloria! Glad to hear things worked out with your own gf flour blend. I sometimes add blueberries too when I have them, it's so good that way! 🙂 Thanks for your note!
Susan says
These turned out great! You really need to oil the pan between batches though. Do you think they would freeze well?
Gwen @ Delightful Adventures says
Hi Susan! Happy that they turned out well for you! It depends on what type of pan you are using. I use a cast iron pan, so I don't have to oil in between since it is naturally non-stick. The same goes for if you are using a non-stick pan or griddle, no need to re-oil. However, if you are using a pan that is non-stick, it's best to give it a good greasing in between pancakes so they don't stick. As for freezing, I haven't done that myself, but I see no reason why they would not freeze well. I have some readers who have told me they made a big batch and then threw them in the freezer. I have just refrigerated them to use over the next few days and they were great. I think it will be fine 🙂
Jenny C says
We took this recipe to school and had the little prep class make them because “P for pancakes”! Even with 4-5yr olds making them they turned out perfect! We even added extra milk to half the mix and made P-shaped pancakes which the children were so excited about. So thank you Gwen!
Gwen @ Delightful Adventures says
This is so sweet, Jenny, your note made me smile! And you are very welcome! I'm so happy to hear the pancakes were a hit with the kids, they can sometimes be the toughest critics! Thanks so, so much for your message 🙂
Steve seguin says
My quest to find a vegan gluten free pancake had been nothing but a failure until I found this recipe!! They are amazing each time. Thank you for saving our mornings!!! 😉
Steve
Gwen @ Delightful Adventures says
I'm so pleased to hear this, Steve 🙂 So happy you like the recipe, thanks for taking the time to write your note!
Atticus says
Wow these are great, when we finished hand mixing the wet to dry we blended it up. Also you can put coconut sugar instead of maple syrup!!!
Gwen @ Delightful Adventures says
Yay! Glad to hear it worked well for you, Atticus! And good to know about the coconut sugar! Thanks so much for your note 🙂
Joanne says
I'm new to Gluten Free, Egg Free, Dairy Free cooking. Everything that I've tried to make until now has been a disaster. Thanks for a tasty, successful breakfast! I look forward to trying your other recipes.
Gwen @ Delightful Adventures says
I'm so happy to hear that the recipe worked well for you, Joanne! Glad that you found my website 🙂
Shannyn says
tried these today. Didn't have enough oat flour so used about 3/4 cup of tapioca flour and the rest oat. Also didn't have make syrup so used agave. Pinned this recipe, will be making them again. They were delicious. My 5 year old ate 3 of them. Thanks for sharing!
Gwen @ Delightful Adventures says
Hi Shannyn! Thanks so much for your note, I'm glad the recipe worked out with your substitutions and that you like it. And especially glad that your kids like them! 🙂
Lindsey says
I used the bob’s 1-1 ratio baking flour and they turned out gummy. Should I have used the Bob’s AP flour?
Gwen @ Delightful Adventures says
Hi Lindsey, yes, you should use the Bob's AP flour that I recommend in the recipe (see the notes section). I have not used any other flour to make these pancakes, except that one. I've experimented a bit with the Bob's 1:1 and I've gotten the same results as you...gummy textures. I was able to get it to work well with my doughnut recipes (recipes here on my website), but outside of that, I haven't had much luck. However, I have hope and will keep trying 🙂 Sorry it didn't work out for you, but if you do try again, please use the Bob's AP. You can click above where I link to it to see what it looks like.
Theresa says
These are excellent! The texture is not gluey like some other egg free recipes and they are light, not dense like other gluten free recipes. My husband even likes these and to me that says a lot! Both my husband and daughter are gluten and egg intolerant but we are not going without pancakes thanks to this recipe 🙂
Gwen @ Delightful Adventures says
So happy that you and your family like them, Theresa! Thanks so much for your note, it made me smile 🙂 No one should ever have to go without pancakes!
Kara says
Wonderful!! Fluffy and Delicious! Thank you for sharing this terrific recipie. I divided it in half and they were perfect!!!
Gwen @ Delightful Adventures says
So happy you like the recipe, Kara! My kids ask me to make them all the time! I just posted a new pumpkin pancake recipe you may like, too 🙂 https://delightfuladventures.com/vegan-gluten-free-pumpkin-pancakes/
lea kimbler says
I have just started experimenting with GO recipes. These are the best yet!!!!
Gwen says
So happy you like them, Lea! Thanks so much for your note!
Ginny McMeans says
Yes! I love getting this gluten free and vegan pancake recipe. You have made my day.
Gwen says
And you've made my day with your comment 🙂 Thanks, Ginny!
Holly says
Hi! We love these pancakes except that they are not fluffy like yours but very flat. I use Bob's Red Mill GF flour and I have tried different milks, including almond, hemp, and cashew. Any ideas why they are not fluffy?
Thank you.
Gwen says
Hi Holly! It's likely your baking powder or baking soda. Are they older? If so, they may not be active so you aren't going to get the lift needed to make the pancakes fluffy. Let me know if that helps 🙂 Glad you like them!
Jackie says
Would oat flour work for these pancakes? Thanks!
Gwen says
Hi Jackie! I don't think oat flour would work in this recipe. Oat flour is a little more dense than the blend I use so your pancakes may come out a little heavy and possibly gummy. That is my guess based on working with oat flour on other recipes. I do have another pancake recipe that uses oat flour here --> http://delightfuladventures.com/banana-oat-pancakes/
Yulia says
I tried making these and they turned out chewy, too crusty on the outside and very pale. Any ideas why? I didn't use the blend you use, so maybe that is the problem.
Gwen says
Hi Yulia, yes, that would be my guess as to why the recipe didn't work well for you. All gluten free flour blends are really different so they all provide different results. I've never used any other than the one I mention in the recipe. Sorry it didn't work out for you!
Shannon says
These are perfect! They look so fluffy!
Gwen says
They are very fluffy, Shannon! One of my favourite recipes 🙂 If you try them, let me know how you like them!
CakeSpy says
Well, these look like an awfully pleasant little breakfast! 🙂
Gwen says
I'm totally biased, of course, but I think they do make a pleasant little breakfast 😉 (thank you!)