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. They are vegan and gluten-free, but taste amazingggg. 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.
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, 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.
No raw mushy inside in these babies!
I really hope you all love these Vegan Gluten-free Buttermilk Pancakes as much as we do.
Yields 8 pancakes
Soft 'N' Fluffy Gluten-Free "Buttermilk" 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.
4.3 based on 7 review(s)
1/2 cup + 2 tablespoons (100g) SUPERFINE 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 (70g) SUPERFINE blanched almond flour (blanched is necessary for fluffy results, see NOTE)
1/4 cup + 2 tablespoons (60g) potato starch, not potato flour (potato starch yields the best fluffiest results, but cornstarch is the next best closest sub)
2 1/2 teaspoons aluminum-free baking powder
scant 1/4 teaspoon fine sea salt
1/2 cup + 2 tablespoons (150g) room temp "lite" canned coconut milk, shaken first (you can use soy, but it just won't have the same butter flavor)
4 teaspoons (20g) apple cider vinegar
2 tablespoons (30g) water
2 tablespoons (40g) pure maple syrup or agave
2 teaspoons (10g) vanilla extract
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. It's necessary to use superfine blanched almond flour because it is what makes the pancakes so light and fluffy, if you DON'T use a superfine flour, your result will be less fluffy and GRITTY. I don't recommend Bob's Red Mill blanched almond flour for these pancakes, it is never fine enough and there's always bits of almond left in the end result and less fluffy. I highly recommend King Arthur Flour, Honeyville, Nuts.com, Wellbees or if you are in Texas, use the HEB brand, it's perfect.
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.
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.
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.
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.
Serve with delicious maple syrup!
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
The Vegan 8
If you make this recipe, please do not re-post it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!