Fluffy Gluten-Free Pancakes (vegan)

A stack of four fluffy gluten-free pancakes with maple syrup and fresh raspberries.

Fluffy Gluten-Free Pancakes (vegan)

These fluffy gluten-free pancakes are a breakfast dream with crisp edges and a buttery flavor. Just 7 pantry staples and naturally vegan.

Course Breakfast

Cuisine American

Keyword gluten-free pancakes, vegan gluten-free pancakes

Prep Time 5

Cook Time 10

Resting Time 10

Total Time 25

Servings large pancakes

Calories 154kcal

Author Jamie

Ingredients

1 ⅔ cups unsweetened almond milk (394 ml)
1 ½ tablespoons apple cider vinegar or lemon juice
1 teaspoon vanilla extract
2 cups all purpose gluten-free flour with xanthan gum (274 grams)
2 tablespoons gluten-free baking powder
½ teaspoon sea salt
2 tablespoons organic sugar
3 tablespoons vegan butter , melted
3 teaspoons coconut oil for frying, plus more as needed

Instructions

Milk, Vinegar, + Vanilla: In a liquid measuring cup or small bowl, combine the almond milk, apple cider vinegar, and vanilla extract. Stir to combine.
1 ⅔ cups unsweetened almond milk, 1 ½ tablespoons apple cider vinegar , 1 teaspoon vanilla extract
Dry Ingredients: In a large mixing bowl, add the gluten-free flour, baking powder, salt, and sugar. Whisk together well.
2 cups all purpose gluten-free flour, 2 tablespoons gluten-free baking powder, ½ teaspoon sea salt, 2 tablespoons organic sugar
Batter: Add the melted butter to the liquids and stir, then pour the liquid ingredient mixture into the bowl of dry ingredients. Stir until just combined, with small blueberry-sized lumps of flour remaining but no large dry pockets. The batter should be lumpy. Let rest for 15 minutes.
3 tablespoons vegan butter
Prep the pan: Heat a frying pan or griddle over medium heat. The pan is ready when a water droplet dropped on the surface sizzles. Then add 1 teaspoon of coconut oil and spread to coat the pan. Use a ladle to drop about ⅓ cup of batter per pancake onto the pan. When scooping the batter, try and disturb it as little as possible so the bubbles remain (no stirring!).
Cook and flip: Cook the pancakes for about 2 ½ to 3 minutes on each side, a little less if your pancakes are smaller. They are ready to flip when the bottom is golden brown and the edges begin to dry out. Flip and cook for the same length on the other side. Do not flip pancakes back and forth multiple times since it makes them less fluffy.
Cool: Remove the pancakes from the pan and place on a cooling rack in a single layer. Add another tablespoon of oil and decrease the heat to medium low before starting the next batch.

Notes

See the blog post for ingredient notes and substitutions, step-by-step photos, expert tips, best toppings and pairings, and FAQs.

Storage: Store leftover gluten-free pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating: These gluten-free pancakes are best reheated in a toaster. If you have the right setting, the inside should be warm and soft and the edges should be re-crisped. Test one first and adjust your toaster to more or less toasted to get the desired result.

Crispy edges: For ultra crispy pancake edges, gently tilt the pan to swirl the hot oil around the outsides of each pancake while they are cooking. See the "hot tips" section of the blog post for more details.

Gluten-Free Flour: Most all purpose gluten-free flour blends have xanthan gum or guar gum already added. If yours does not have xanthan gum, add ¼ teaspoon per cup of flour. I used Bob's Red Mill 1-to-1 gluten-free Baking Flour. For best results, use a kitchen scale to measure the GF flour by weight.

Nutrition