Perfect, fluffy vegan & gluten-free pancakes

Posted by on Apr 4, 2015 in Recipes | 0 comments

If it’s Saturday, that means its pancake day in my household! One thing about vegan food blogging that I love is that it forces me to not be complacent. I will keep trying and experimenting with recipes until I get them just right. And the quest to make the best vegan and gluten-free pancakes has been one such journey.  

Look at those beauties!

Look at those beauties!

I had an old pancake recipe up from the earliest days of my food blogging and back then I thought it was pretty good. But honestly, while they were perfectly edible, they were rather flat and lifeless. So today I’m sharing with you an updated recipe that will result in perfectly fluffy and absolutely delightful pancakes every single time. 

What are pancakes without maple syrup and fruit?

What are pancakes without maple syrup and fruit?

Here are my tips:

  1. Never use xanthan gum or any other gum or binder in your gluten-free pancakes. If your gluten-free mix has it already included as an ingredient, find another! The xanthan gum will make the pancakes chewy and give you a texture that’s really, really not pleasing. 
  2. For the perfect batter, use a ratio of four parts of flour to three parts of vegan milk. 
  3. After you mix your batter, let it sit for at least ten minutes. That gives enough time for the lemon juice to activate the baking soda and baking powder and create those beautiful air pockets that will make your pancakes light and fluffy.  
  4. Heat your pan on high for a few minutes to get a nice even heat and then turn it down to low-medium for cooking your pancakes. I use a well-seasoned cast iron pan to cook my pancakes in, which holds the heat nicely and evenly.  
  5. Be patient! Don’t try to rush your pancake making. Allow the pancakes to lift from the bottom of the pan at the sides and to get to a nice golden brown before you flip them.  

I use Bob’s Red Mill all-purpose gluten-free flour for my pancakes most of the time, just because it’s easy and reliable. You can use other mixes, but they will have slightly different results. Experiment and find one that works for you! Or of course, you can make your own. 

Perfect Vegan and Gluten-free Pancakes
Yields 6
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Total Time
40 min
Total Time
40 min
  1. 2 cups of Bob's Red Mill All Purpose Gluten-Free Flour
  2. 1 tsp baking soda
  3. 1 tsp baking powder
  4. 1/4 tsp salt
  5. 1 tbsp lemon juice
  6. 1 1/2 cups of vegan milk
  1. Mix together dry ingredients.
  2. Add lemon juice and vegan milk to dry ingredients and stir to combine.
  3. Let sit for 10 minutes.
  4. Heat a flat, heavy-bottomed pan over high heat for 3-5 minutes until evenly hot.
  5. Turn down the heat to medium-low.
  6. Grease with vegan butter.
  7. Pour about a half-cup of batter in the middle of the pan and let cook for 3-5 minutes until golden brown and the pancake starts lifting from the bottom of the pan.
  8. Flip and cook for another 2 minutes.
  9. Repeat until all batter has been used.
Vegan Sweet and Simple


I always serve my pancakes with berries or bananas, a dab of vegan butter and a generous helping of maple syrup. And sometimes, tempeh bacon or sausage. Yum! 

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