Soft ‘N’ Fluffy Gluten-Free “Buttermilk” Pancakes (Vegan)

Soft ‘N’ Fluffy Gluten-Free “Buttermilk” Pancakes (Vegan)

Unbelievably Soft 'N' Fluffy Gluten-Free Buttermilk Pancakes that are so impressive, nobody will believe they are vegan, gluten-free or made without any butter! Just 8 ingredients is all you need and throw everything into one bowl for easy prep.

The Best Vegan Gluten-Free Fluffy Pancakes

Have you ever had dreams of soft, fluffy and light buttermilk pancakes? Well, wake up, you aren't dreaming, these are real.Β They are vegan and gluten-free, but taste amazingggg.Β My blog is no stranger to some amazing pancakes. In fact, some of my most popular recipes are in fact, my pancakes. These are consistently reader favorites:

But, I've never made just a classic buttermilk flavored pancake. All of my other ones are flavored in some way. It took me 3 trials to get these right, and third time was the charm. They are super soft, light, fluffy and moist.

You who follow me on Facebook will remember this teaser video I showed of making these pancakes, so you can see how soft and fluffy they are naturally in the video, but I did use a 3.5 inch cookie cutter for these photos to get them extra tall and fluffy. Either way, they are delicious though.

One of my tricks to getting really moist and flavorful pancakes without oil, is to use almond flour in place of oil. To get that buttermilk flavor, I combine "lite" canned coconut milk with apple cider vinegar. Coconut milk has a different flavor than any other milk, in the sense that it lends a buttery mouth-feel. These are truly incredible.

Vegan, and especially gluten-free, pancakes have a bad reputation for being raw and mushy inside and that is because most of them are. To me, there is nothing worse than a raw, flat,Β dense and disgusting pancake. The lack of eggs is the culprit, but I've found many tricks in many of my trials in creating the most amazing, soft and fluffy vegan gluten-free pancakes.

It's easy peasy to make fluffy pancakes with all-purpose flour of course, I've made those my whole life, but the real challenge comes with making fluffy and DELICIOUS pancakes without using any gluten or eggs. They tend to be flat and limp and more of a crepe, not a pancake. These NOBODY would ever guess they weren't made with regular flour and milk and eggs, I swear. They are soft, so light and so delicious, even without syrup, but of course the syrup just completes them.

The inspiration for this recipe came from my super popular Garlic & Chive Dinner Muffins. Those are so darn light and fluffy and buttery, and that is thanks to the coconut milk, almond flour and rice flour mix. Those turned out beyond my expectations, that I was just dying to try that combo into pancakes. My hunch was right...these turned out amazing! Each flour plays an important role to these turning out so amazing. The rice flour helps bind them exceptionally well, the almond flour makes them really moist and not awful dry and the potato starch makes them so light and fluffy.

No raw mushy inside in these babies! Using a cookie cutter makes these extra fluffy and photograph-worthy. You of course don't need this to make them, it is just for presentation purposes and using the cookie cutter does make them extra fluffy, as it keeps the batter exactly in one spot. However, they are still fluffy and amazing without it, so no worries, they will just not be as tall without the cookie cutter.

I really hope you all love these Soft 'N' Fluffy Buttermilk Vegan Gluten-free Pancakes as much as we do. You just need 8 simple ingredients (+salt & water) to make them and truly don't need anything else.

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Soft 'N' Fluffy Gluten-Free "Buttermilk" Pancakes

Yields 8 pancakes

Unbelievably Soft 'N' Fluffy Vegan Gluten-Free Buttermilk Pancakes that are so impressive, nobody will believe they are vegan, gluten-free or made without any butter! Just 8 ingredients is all you need and throw everything into one bowl for easy prep.

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Ingredients

  • 1/2 cup + 2 tablespoons (116 g) white rice flour, not the "sticky" white rice kind (I tested these with brown rice as well and it left a very noticeable unpleasant flavor, so only white is recommended)
  • 1/2 cup + 2 tablespoons (72 g) blanched almond flour (blanched is necessary for fluffy results, see NOTE)
  • 1/4 cup + 2 tablespoons (60 g) potato starch, not potato flour
  • 2 1/2 teaspoons aluminum-free baking powder
  • scant 1/4 teaspoon fine sea salt
  • 1/2 cup + 2 tablespoons room temp "lite" canned coconut milk, shaken first (you can use soy, but it just won't have the same butter flavor)
  • 4 teaspoons apple cider vinegar (20 ml)
  • 2 tablespoons water (30 ml)
  • 2 tablespoons pure maple syrup or agave (30 ml)
  • 2 teaspoons vanilla extract (10 ml)
  • Optional: a 3.5 inch cookie cutter for perfect round pancakes. This size cookie cutter will make them extra fluffy and tall like in the photos, or if you use a larger cutter, just use more batter for each, but these are still fluffy without one, so it's not crucial.
  • [b]Note: [/b I always recommend a scale for accurate results, especially with gluten-free flours, as we all measure differently. Otherwise, make sure you are scooping up the flours with your cups and lightly patting them down to make sure there are no gaps, then level off. It's necessary to use blanched almond flour because it is what makes the pancakes so moist and light. I don't recommend Bob's Red Mill blanched almond flour for these pancakes. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. I highly recommend Kroger Simple Truth brand, King Arthur Flour or Honeyville or if you are in Texas, use the HEB brand, it's perfect.

Instructions

  1. Add the rice flour, almond flour, potato starch, baking powder and salt to a large bowl and whisk for a couple of minutes, making sure it is well mixed and all lumps are broken up.
  2. Make a well at the bottom and pour in the milk, don't stir yet, then pour in the remaining ingredients. Give the liquids a light stir and then whisk them all together just until it is smooth and no lumps remain. Don't over mix it or the batter will get overly thick. This batter will be fairly thick, kind of like a thick cake batter. It should still be smooth though, not stiff. The thick batter is what will yield fluffy pancakes. If it is way too thick, you can add a tiny bit more water, but don't add too much or you will have thinner pancakes.
  3. Now, important, let the batter sit 10 minutes before cooking. This is necessary to let the ingredients soak in together and allow the starch and baking powder react with the liquids, resulting in more fluffy pancakes. At this same time, heat up your pan on medium-low, closer to low for those same 10 minutes. It's important your pan is hot when you add the batter.
  4. If using a cookie cutter, place the cookie cutter (I used 3.5 inch one for 1/3 cup batter, if you use larger, your pancakes will be thinner or you will need to pour a bit more batter) on the preheated pan and spray within the circle with nonstick spray. I used coconut oil nonstick spray and it works perfectly. If you don't use spray, these will stick to the pan! This is necessary so the cookie cutter works and the pancakes don't stick. Pour a scant 1/3 cup batter into the circle and lightly smooth out the top. Let them cook about 3 minutes or until the top is starting to look dry before you flip them. You can peak underneath to see if it's browned. If they are cooking too fast, slightly turn down the heat. Gently pull off the cookie cutter with tongs and flip the pancake. Otherwise, if not using a cookie cutter, just pour onto your pan or pancake griddle, lightly smoothing out the top, but not spreading out the batter too much. The more you spread out the batter, the thinner your pancake. The pancakes will still be delicious and fluffy without a cookie cutter, just not quite as tall.
  5. Serve with delicious maple syrup!

Notes

Nutrition per pancake (based on 8): Calories: 157.4 Fat: 5.5 g Carbohydrates: 23.4 g Sugar: 3.4 g Sodium: 297.1 mg Fiber: .9 g Protein: 2.8 g

6.8

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63 Comments

  1. I was so excited to try these! But I’m allergic to almonds πŸ™ anything else I can try besides almond flour? Thank you β™‘β™‘ all your recipes are a delight

    • brandi.doming@yahoo.com

      Hi Maria! Oh, such a bummer, the almond flour is pretty crucial for these, otherwise they will be totally dry and dense. My only suggestion would be to try grinding up raw unsalted sunflower kernels into a fine flour and then use that same weight amount. That will be the best sub. It will leave a sunflower taste somewhat I’m sure to the pancakes. Otherwise, you can try my spelt pancakes (if you don’t need them gluten-free) and for those a reader subbed the almond flour with 1 tbsp ground flaxseed and it worked…so for the 1/4 cup, you would need just 1 tbsp flaxseed. It worked on those, but I wouldn’t recommend it for these buttermilk ones because a large amount of the almond flour is needed for these. Here is the spelt pancakes. They are fluffy and delicious. http://thevegan8.com/2016/02/01/fluffy-vegan-spelt-blueberry-pancakes/

  2. Wow, the center of those babies looks just perfect!! Super fluffy! Well done – can’t wait to try!

    • brandi.doming@yahoo.com

      Thank you so much Jenn! I was amazed at how well they turned out!

  3. These look amazing, Brandi!

  4. Love the perfect shape πŸ˜‰ When I’m feeling crafty I like to get out my heart shape mold or…..TEDDIE BEAR one! Haha! It makes some damn cute pancakes πŸ˜‰

    • brandi.doming@yahoo.com

      Awww teddy bear sounds soo cute…my daughter would love that!

  5. Liz

    Wow! These look awesome. I noticed that step #4 seems to be missing– or is that just a glitch in the mobile version?

    • brandi.doming@yahoo.com

      I fixed it sorry! I was rushing this morning!

  6. Please correct step #4. It seems crucial to the recipe.

    • brandi.doming@yahoo.com

      It’s fixed, sorry about that!

  7. Brandi you are the pancake queen! These look delicious I would love to eat the whole stack! Pretty pictures, too.. The middle and the last closeup are my favorites. I love using cookie cutters and pancake molds for my pancakes, too… But I agree it’s not necessary for it. Absolutely delicious and fantastic looking pancakes, yum!

  8. Dee

    I was soooo psyched when I saw that pic of those fluffy pancakes! But then I saw that the key ingredient was coconut milk and my heart sunk. Coconut makes my skin breakout so badly that I read the back of everything I buy in a panic that coconut is in there somewhere. Is there an a substitute I can use ?? Please say yes!

    • brandi.doming@yahoo.com

      Yes, I noted right next to it that soy milk will work! I haven’t tried cashew milk, but you can try that too if you can’t do soy. The coconut milk gives it the most buttery flavor, but they are still delicious without it. Cashew milk sometimes can make pancakes a bit more dense, but a creamy milk should work in place of it πŸ™‚ Let me know if you try them with another!

  9. GOOD. LORD. Look at that perfect, fluffy stack of pancakes!!!! Unreal! I can personally vouch for your other pancake recipes (except the spelt ones) so I know that these will be incredible. I’ve been working on a pancake recipe of my own and almond flour makes an appearance…such a magical ingredient! But mine won’t be nearly as fluffy as these! Brandi, I’m just in awe! And that shot of the inside is amazing <3

    • brandi.doming@yahoo.com

      Aww thanks so much Mandy!! These are the most fluffy incredible pancakes, I hope you try them! Almond flour is my little go-to for so many baked goods!

  10. Just slather some chocolate frosting between those layer and let’s sing happy birthday to someone! These are so freaking tall and fluffy it could be a layer cake 😍 Mushy pancake inside is one of the grossest things. The first time that happened to me I seriously wouldn’t eat pancakes for months lol. The fact that you got the perfect texture all the way through considering how thick they are AND that they are gluten free is practically magic! White rice flour and almond, that is a combination I’ve never tried, but together they have the right balance of sticky and good crumb texture. And I’m sure the coconut milk makes these divine, even the light stuff. You make pancakes more epic than anyone else I know!

    • brandi.doming@yahoo.com

      Thank you so much Natalie! Funny you say that because this turned out SO amazing, that I’m working on creating a cake with this flour combo now…it’s just so darn fluffy and soft and amazing. I can’t wait! Ahhhh, hahaha, yes, I don’t see how people eat raw mushy pancakes…I gag….gross. These are the opposite of that…fluffy and cooked all the way through! Yes, this was my first time ever using white rice flour in pancakes and it took me a couple of trys to get the right ratio for both taste and texture, but these are it. We love them!

    • brandi.doming@yahoo.com

      Oh, and I just read your comment on IG, yes, the green in the background is my backyard, but the photos are taken in my living room with the back window open in the background….I wanted a early morning look to the pics and decided to go for a more natural effect instead of posterboards in the background this time πŸ˜‰

  11. I think I could live on pancakes and waffles! Mmmmm! Beautiful!

    • brandi.doming@yahoo.com

      Thank you Annie, I think I could too!

  12. Those are GORGEOUS!! What a great idea to use a cookie cutting to make them thicker.

    • brandi.doming@yahoo.com

      You are so sweet Heather, thank you so much! It is much more time consuming, so I only do it for the photos, haha, not on regular pancake weekends πŸ™‚

  13. Holy high stack! Are you sure those are pancakes and not English muffins stacked up? Crazy tall – I love it!

    • brandi.doming@yahoo.com

      Haha, I promise they are not English muffins! Close up shots and using a cookie cutter just makes them look extra tall and perfect πŸ™‚

  14. Cannot get over how yummy these look! The absolute most perfect texture <3

    • brandi.doming@yahoo.com

      Thank you so much Aimee, that is so sweet of you!

  15. Girl, HOW have I only just discovered your blog? These pancake stacks looks amazing! Im seriously going to have to spend this afternoon creepin’ through your recipes (in a non creepy way πŸ˜‰ such beautiful vegan recipes!

    • brandi.doming@yahoo.com

      Aww thank you so much Lucie and I’m so glad you found me, thank you!

  16. Ida

    Brandi –

    I may or may not have eaten the whole batch all by myself…
    Once again, you fail to disappoint. These pancakes are the closest I have had to a “real” pancake in a very, very long time. Keep bringing us more masterpiece recipes.

    Ida

    • brandi.doming@yahoo.com

      Hahaha! SO thrilled you loved these so much Ida and I loved your pic and comment on FB, made me laugh! Thank you so much for the feedback and kind words πŸ™‚

  17. These are so fluffy and bouncy and yummy!! My 15 year old omni said these are THE best healthy (not sure what that means — hahaha) pancakes he’s ever had. He also slathered them with yummy gravy. I left them naked with just a little maple syrup. I think these are THE best pancakes all the way around.

    • brandi.doming@yahoo.com

      Yayyy!! Best pancakes all around, whoop! Thank you so much Estee and I’m totally drooling at the thought of eating pancakes with gravy….yum!!

  18. Man these look freaking amazing. Only thing is they have almond flour in it. Do you think pecan flour/meal would work? I don’t think you can get blanched pecan flour/meal so I am thinking it wouldn’t work. They look absolutely delicious tho. I would like to eat the whole stack. Just brilliant girl.

    • brandi.doming@yahoo.com

      Yes, I would grind some raw pecans into a “flour” as fine as you can get it without it turning into a paste and then use the same weight amount. I think that would possibly work and oh my, they would taste even better because pecans taste super buttery! They will likely be less fluffy, but still delicious!

  19. I love how thick they are! They look so light and fluffy. Nice work, my friend.

    • brandi.doming@yahoo.com

      Thank you so much Linda!

  20. The thickness on these pancakes is ridiculously thick! I need these ASAP! You are a genius Brandi!

    • brandi.doming@yahoo.com

      Aww thanks so much Bethany! They turned out even better than I expected!!

  21. My hubby would love these! He’s the pancake lover at our house. I love how tall you made your stack. I could totally see these life sized with people bouncing on them and taking a big fluffy bite on the way down. LOL! Look delicious lady!

    • brandi.doming@yahoo.com

      Hahahaha, that made me laugh out loud!

  22. I am scarfing these down right now with strawberries on top! They are incredible! I love your sweet potato pancakes too but these will now be added into the mix. The texture and flavor are perfect!

    • brandi.doming@yahoo.com

      Yay! So happy to hear that Alicia, thank you so much for the wonderful feedback and star rating! Sounds delicious with strawberries on top!

  23. […] Soft ‘N’ Fluffy Gluten-Free “Buttermilk” Pancakes (Vegan) […]

  24. Wow wow wow! Brandi you make the most amazing pancakes! These look incredible! I love how light, moist and fluffy these look. They’re absolutely perfect!

    • brandi.doming@yahoo.com

      Awww thank you so much Harriett! You are so sweet!

  25. too DIE for. New fav pancake recipe. So easy to make and truly tastes just like buttermilk pancakes. I had sweet white sorghum flour, not white rice flour and they came out great!!

    Xoxo

    • brandi.doming@yahoo.com

      Yay Melanie! Thank you so much for the awesome feedback! I’m so appreciative!

  26. Omg these look so perfect and round! I think this is going to be my Saturday breakfast!

    • brandi.doming@yahoo.com

      Thank you so much Tiffany, let me know if you try them!

  27. Delicious!! you have done your vegan/gf magic again! I am not a pancake person, but really enjoyed these! you may convert me πŸ˜‰ I did use the Bob’s finely ground almond flour because that is what I had on hand, but look forward to trying the recipe again sometime with one of the flours you suggested. thanks for another wonderful v/gf recipe <3

    • brandi.doming@yahoo.com

      Yay! So so happy to hear you loved these so much Gail, thank you so much for the feedback!

  28. OK, the fact that I had 99% of the required ingredients in my pantry lets me know that I’ve been reading your blog for a while. πŸ™‚ The only thing I didn’t have this time around was almond flour, but I made some from the almond milk I had and it worked just fine!

    Just made these this morning…actually typing this comment in bt bites…and am IN LOVE! So fluffy and tasty! This is my new go-to pancake recipe and will also see how it comes out in the waffle maker. I didn’t use a cookie cutter and ended up making silver-dollar-ish size pancakes. The fluff is real! We also added cinnamon for a bit of pizazz. YUM. Thank you, Brandi, for another winner!

    • brandi.doming@yahoo.com

      Yay Courtney, I’m so darn happy to hear that you loved these so much!! I love adding cinnamon sometimes as well! Thank you so much for the awesome feedback!

  29. Oh I’d love to get my fork in to these! Brandi I think you have put every single “non”vegan pancake to shame with these ones! Who needs eggs hey!

    • brandi.doming@yahoo.com

      Aww thanks so much Laurina! Pancakes are one thing I’m super particular with, high standards, LOL!

  30. Had these pancakes Sunday for breakfast, OMG !! light, fluffy and delicious. My husband even asked for another (3) stack they were perfection. Love them. Brandi, that hearty Italian bean basil soup, my husband love that thing so much I have to make it twice every week. I am 100% sure this soup would be the way to his heart if we weren’t already married. Thanks Brandi.

    • brandi.doming@yahoo.com

      Yay! So happy to hear that Josie! Thank you so much for the awesome feedback and that is so wonderful your hubby loves the Italian bean soup so much!

    • The Hearty White Bean Italian Basil Soup is my favorite soup, EVER! 😍

  31. Ann

    Would love to make these for my kids but we don’t use coconut milk,nor any other non dairy milk.Could these be made with regular buttermilk (I make it myself from raw milk)? Than you.

    • brandi.doming@yahoo.com

      Ann, I’m so very sorry I missed this comment, sometimes they slip through! Yes, regular buttermilk should totally work!

  32. I loved these! I’ve been meaning to try pancakes without a rich flavor, and these were it! I wish I had a cookie cutter to make them super fluffy. I only had half the amount of coconut milk, so using more water didn’t make them as fluffy. I had melted frozen blueberries and raspberries on top since I was out of maple syrup. I used coconut nectar in place of the maple syrup in the recipe. I absolutely love all of your pancake recipes that I’ve tried, and these along with the life-changing ones are my favorites. Thanks for being my go-to for pancakes! ❀️

    • brandi.doming@yahoo.com

      So sorry I missed this comment before Jessica! I’m so very happy to hear you loved these and all of my pancake recipes, thank you for the wonderful review! Yes, water will definitely affect the fluff factor big time, so next time use all the milk and they will be so much more fluffy. The fat makes a big difference! πŸ™‚

  33. Brandi! These are so fantastic πŸ™‚ they cooked up beautifully, were crazy-fluffy, and soooo delicious! I don’t know why I haven’t made these ones before… maybe because I make your sweet potato ones all the time πŸ˜‰ thank you for everything you do!
    ALSO! I have made the pb chai cookies from your dessert book twice in one week… they are unstoppably good! ❀

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