The BEST Fluffy Gluten-Free Vegan Pancakes: An Easy, Allergy-Friendly Recipe for Everyone

Pancakes are more than just a breakfast food; they’re a comforting ritual, a sweet way to gather around the table, and a delicious start to any day. Traditionally, they’re packed with butter, carbs, and syrup – a combination that’s hard not to love! But what if you have dietary restrictions, like needing to avoid gluten, dairy, or eggs? Does that mean you have to miss out on those tender, fluffy stacks you used to adore? Absolutely not! This recipe is so incredibly close to the classic pancake experience that you’ll fool anyone – even the pickiest eaters won’t know the difference. Say goodbye to pancake cravings with this simple, reliable recipe. I’ve personally experimented with countless recipes over the years, and these have consistently emerged as my absolute favorite gluten-free vegan pancakes. You’ll find a helpful video below demonstrating just how easy they are to whip up. These pancakes are specifically crafted to be free of: wheat, gluten, dairy, egg, soy, peanuts, and tree nuts, making them a truly top-8-allergen-free and exceptionally allergy-friendly option for your entire family.

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WATCH HOW TO MAKE These Allergy-Friendly Pancakes!

If you’re a visual learner or simply want to see how incredibly simple it is to prepare these delicious gluten-free vegan pancakes, make sure to watch the TikTok video below. Seriously, the process is as straightforward as measure, stir, and cook! A quick note on my method in the video: you might notice I was in a bit of a rush to film and added the melted vegan butter directly to the cold rice milk, which caused the butter to firm up slightly. While this didn’t noticeably impact the final taste or texture of the pancakes, it did make the batter appear a little less smooth. To avoid this entirely, I recommend gently warming the vegan butter and non-dairy milk together in the microwave until the butter is fully melted and smoothly integrated. This ensures a perfectly uniform batter every time, though rest assured, your pancakes will be fantastic either way!

@allergyawesomeness Fluffy, tender, GLUTEN FREE VEGAN PANCAKES. Tastes just like the diner pancakes you used to love. #glutenfreevegan #glutenfreedairyfree #glutenfreedairyfreeeggfree #allergyfriendly #veganglutenfree #pancakerecipe ♬ Pancake – AlekSound

WHY These Vegan Gluten-Free Pancakes Are My Go-To Recipe

Ever since childhood, pancakes and rice pudding have held a special place as my ultimate comfort breakfasts. In fact, in our household, it’s not uncommon for us to enjoy fluffy pancakes for dinner – they’re such a kid-friendly meal! What makes these pancakes truly exceptional is that despite being tailored for specific dietary needs, they don’t involve any complicated or “crazy” extra steps. All it takes are a few simple swaps of common ingredients, and you can still revel in that familiar taste and perfect texture you’ve been yearning for.

My son lives with a wheat, dairy, and egg food allergy, and my husband manages a gluten intolerance. This drives my passion for creating delicious meals that ensure everyone feels included and can enjoy family favorites without worry. While I don’t personally have food allergies, my keen memory of what “normal” food tastes like makes me a very discerning critic. And believe me when I say – I look forward to making these pancakes just as much as they do! The joy of seeing everyone dig into a stack of truly delicious, safe pancakes is incredibly rewarding. I’m confident you’ll fall in love with them too, whether you have allergies or not!

Choosing the Best Egg Replacer for Tender Vegan Pancakes

The world of egg replacers has expanded significantly, offering numerous options like powdered store-bought blends, liquid alternatives like JUST Egg, natural binders such as applesauce or mashed banana, and seed-based options like chia or flax eggs, or even aquafaba. For a while, I used aquafaba (the liquid from canned chickpeas) in my pancake recipes, but I started receiving feedback from individuals with legume allergies, which was a concern.

When it comes to pancakes, I’m particularly fond of maintaining that classic, neutral taste and appearance. This meant ruling out fruit-based egg replacers like applesauce or banana, as they can subtly alter the flavor profile. Similarly, chia and flax eggs, while effective binders, tend to leave noticeable speckles in the batter, which detracts from the traditional look and feel of a diner-style pancake. My goal was to create a pancake that truly felt like “the old classic.”

Therefore, I returned to my tried-and-true favorite: Ener-G egg replacer. (Full disclosure: this is not a sponsored recommendation; it’s genuinely what I’ve used and loved for over a decade). This powdered egg replacer has consistently delivered excellent results in various applications, and it performs exceptionally well in this particular pancake recipe, contributing to that desired fluffy texture. While there are other brands available, I personally don’t care for Bob’s Red Mill Egg Replacer in this specific recipe and would strongly recommend sticking with the Ener-G brand for optimal results.

*A quick note for those who can consume eggs: If your only dietary needs are gluten-free and dairy-free, you can easily substitute three regular eggs for the Ener-G egg replacer in this recipe, maintaining the fantastic texture and flavor profile.*

Selecting the Perfect Gluten-Free Flour for Fluffy Pancakes

If you’re a regular in the gluten-free vegan baking world like I am, chances are you might already have suitable flour on hand. You can certainly use my own homemade gluten-free flour blend recipe, which consistently delivers excellent results. If you opt for that, remember to add an additional 1 teaspoon of xanthan gum to the pancake recipe, as my blend doesn’t include it. Alternatively, I’ve had great success with Great Value Gluten Free Flour.

Generally, any good quality store-bought all-purpose gluten-free flour blend that primarily contains a mix of brown rice flour (or white rice flour), potato starch, and tapioca starch/tapioca flour should work well. If your blend also includes some sorghum flour, that’s usually fine too. However, I caution against straying too far from this general composition. Specialty flours like oat flour, almond flour, coconut flour, or cassava flour absorb liquids very differently and are not suitable substitutes for this recipe, as they would drastically alter the batter consistency and final pancake texture.

One crucial tip for measuring gluten-free flour: always use the “spoon and level” method. This means you gently spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife. Never scoop directly from the bag, as this compacts the flour, leading to too much flour and a dry, dense pancake. If you don’t need these pancakes to be gluten-free but simply vegan, you can easily swap in regular wheat flour at a 1:1 ratio for equally delicious results.

The Best Non-Dairy Milk for Your Vegan Pancakes

When it comes to non-dairy milk, I personally prefer rice milk for this recipe because it tends to have the least discernible aftertaste, allowing the classic pancake flavor to shine through. If rice milk isn’t an option for you, most other dairy-free milks should work as a substitute, including almond milk, soy milk, oat milk, or thinner varieties of coconut milk. Just be sure to avoid the thick, canned coconut milk, as its richness and consistency are too different for pancake batter. Since we also manage nut allergies in our family, we typically do not use nut milks, but if nuts are safe for you, almond milk is a popular choice for its mild flavor.

The Importance of Vegan Butter in This Recipe

For achieving that truly classic, rich, and satisfying pancake flavor, a good quality vegan butter is non-negotiable. In our home, we’ve consistently relied on Earth Balance Buttery Sticks. They even offer a soy-free version, which is excellent if you also need to avoid soy. While I’ve noticed an increasing number of other vegan butter brands emerging on the market, I haven’t personally tried them yet – it’s hard to branch out when something has worked so perfectly for so long! However, if you do experiment with another brand, please share your experience in the comments below; your feedback is invaluable to our community!

I know some might be tempted to swap the vegan butter for a neutral oil, but I really want to emphasize this: the rich, savory depth of flavor that butter provides is what truly elevates these to feel like the classic diner pancakes you remember and love. Don’t skip this crucial ingredient if you want that authentic taste profile!

Choosing the Right Oil for Your Griddle

To ensure your pancakes achieve that beautiful golden-brown finish and, most importantly, don’t stick to the cooking surface, I always recommend using a non-stick spray or a thin layer of oil. This applies even if you’re using a high-quality non-stick pan or a dedicated pancake griddle. That extra bit of lubrication guarantees easy flipping and prevents any frustrating tearing of your delicate pancakes. I typically use a canola oil or vegetable oil spray for convenience, but you could also opt for a light coating of coconut oil or avocado oil, depending on your preference and what you have on hand.

Do I Need a Special Griddle to Make Pancakes?

Absolutely not! For many years, before my family grew, I successfully made all our pancakes using just a large, good quality non-stick skillet. It worked perfectly fine for cooking a couple of pancakes at a time. However, as our family expanded, I found myself wanting to cook more efficiently, making more than two pancakes at once. That’s when I invested in this indoor grill pan. I particularly love it because it fits directly over two burners on my stovetop, eliminating the need for an additional electrical plug and saving counter space. The bottom line is, use whatever cooking surface you have available – a skillet or a griddle will both get the job done!

Essential Ingredients for These Fluffy Gluten-Free Vegan Pancakes

If you’re already familiar with gluten-free and vegan baking, you’ll likely find that most of these ingredients are staples in your pantry. This recipe uses a thoughtful combination of wet and dry components to achieve the perfect texture and flavor.

WET INGREDIENTS:
Ener-G Eggs (prepared as directed on package, typically 4½ tsp Ener-G egg powder + 6 Tbsp water)
Rice milk (choose original or vanilla for a neutral or slightly sweet base)
Vegan butter, melted (see above for brand recommendations)
Vanilla extract (optional, but highly recommended for enhanced flavor)
DRY INGREDIENTS:
Salt (balances flavors)
Baking soda (a key leavening agent for lift)
Baking powder (another leavening agent, works with baking soda for maximum fluff)
All purpose gluten free flour (ensure it’s a balanced blend as discussed above)
Sugar (adds a touch of sweetness and helps with browning)
OPTIONAL FAVORITE TOPPINGS:
Fresh fruit (berries, sliced bananas, or any seasonal favorites)
Powdered sugar (for a dusting of sweetness)
Maple syrup (pure maple syrup is a classic for a reason!)
Vegan Butter (a pat on top melts beautifully)

Can I Add Mix-Ins to My Pancakes?

Absolutely! Every now and then, my kiddos manage to convince me to make chocolate chip pancakes, which are always a hit. My preferred method for adding mix-ins isn’t to stir them directly into the entire batter. Instead, I wait until I’ve poured a portion of the batter onto the hot griddle for each individual pancake, and then I strategically drop a few chocolate chips (or other mix-ins) onto the surface of the wet batter before flipping. This technique ensures that the mix-ins are evenly distributed, prevents them from clumping together in one corner, or sinking to the bottom of the mixing bowl. I’ve personally never added fresh fruit like blueberries or sliced bananas directly into my pancakes because it’s not my preference, but I would assume the same “drop on top” method would work perfectly. If you try it out with fruit, please let me know your results in the comments below!

Making These Pancakes Refined Sugar-Free (or Lower Sugar)

This recipe calls for a relatively small amount of granulated sugar, mainly for a touch of sweetness and to aid in browning. I haven’t personally tested this recipe with any other sweetener besides granulated sugar. However, if you’re looking for a refined sugar-free alternative, coconut sugar would likely be a suitable 1:1 replacement, as it behaves similarly in baking. I have not tried replacing the granulated sugar with liquid sweeteners like maple syrup. While you’re welcome to experiment, keep in mind that adding more liquid (like syrup) might alter the batter consistency, potentially resulting in thinner pancakes. If you do try it, you might need to slightly adjust the amount of non-dairy milk to maintain the desired thickness.

Troubleshooting: What if My Pancakes Aren’t Cooking Through in the Middle?

It can be frustrating when your pancakes look beautifully golden on the outside but are still raw or doughy in the middle. This common issue can stem from a few key factors:

Heat is too High: This is the most frequent culprit. If your griddle or pan is too hot, the outside of the pancake will brown quickly, forming a crust before the heat has a chance to fully penetrate and cook the middle. I always aim for a consistent medium to medium-low heat. Patience is key here!
Batter is Too Thick: A very thick batter will cook unevenly. If your batter seems unusually dense, you can easily thin it out by whisking in a little more plant-based milk, a tablespoon at a time, until you reach a consistency that pours smoothly but isn’t watery.
Too Much Flour: This often happens when gluten-free flour is improperly measured. If you don’t use the “spoon and level” method (as discussed above) and instead scoop the flour directly from the bag, you can inadvertently compact it, adding too much to the recipe. Again, the solution is simple: thin out the batter with a bit more non-dairy milk until it’s the right consistency.

By adjusting your heat, and potentially your batter consistency, you’ll achieve perfectly cooked pancakes every time.

Pro Tips for Perfect Gluten-Free Vegan Pancakes

Even when I follow all the steps perfectly, I sometimes notice my pancakes appear *just* slightly undercooked in the very center, right as they reach that ideal golden-brown on both sides. To ensure they finish cooking through from residual heat AND to keep them wonderfully warm until serving time, I use a fantastic trick: I immediately transfer each cooked pancake straight from the griddle into a tortilla warmer. This simple tool works wonders! It creates a steamy, insulated environment that keeps the pancakes soft and warm, allowing any tiny bit of remaining cooking in the middle to complete perfectly. This way, every pancake served is hot, tender, and perfectly done.

Delicious Accompaniments: What to Serve with These Pancakes

These versatile gluten-free vegan pancakes pair wonderfully with a variety of breakfast and brunch items. Here are some of our favorite things to serve alongside them:

Classic breakfast meats like sausage or bacon (our family can have meat, as our allergies are focused on milk and eggs – but for strict vegans, there are many fantastic plant-based sausage and bacon alternatives available!)
Crispy hash browns or home fries for a savory crunch.
A vibrant medley of fresh fruit (think sweet berries, sliced bananas, refreshing cantaloupe, or juicy honeydew).
Smoothies for a healthy and refreshing drink.
Your favorite vegan yogurt (brands like Oui coconut yogurt, Silk, or So Delicious offer creamy, dairy-free options).
Scrambled “eggs” made with plant-based alternatives like JUST Egg or Follow Your Heart for a complete breakfast experience.

How to Know When Your Gluten-Free Vegan Pancakes Are Ready to Flip

Timing the flip is crucial for perfectly cooked pancakes. After you’ve spooned or poured your batter onto the hot griddle, keep a close eye on the surface. You’ll typically start to see a bubble or two gently pop on top – though keep in mind there won’t be as many visible bubbles as with traditional wheat-and-egg-based pancakes. If you’re unsure, a foolproof method is to carefully slide your spatula under a corner of the pancake and gently lift to peak underneath. This allows you to check for that ideal golden-brown color. Once you flip, you won’t observe air bubbles on the second side, so rely on visual cues for browning there.

Storing and Reheating Your Delicious Pancakes

These gluten-free vegan pancakes are fantastic freshly made, but they also store and reheat beautifully, making them perfect for meal prepping a quick breakfast. The key to successful storage is to allow the pancakes to cool completely to room temperature before putting them away. If you store them while still warm, the trapped moisture can lead to a gummy texture. Once cooled, I prefer to store mine in a Ziploc baggie, or any other type of airtight container, in the refrigerator. They typically stay fresh for 3-4 days. When you’re ready to enjoy them again, you can easily warm them in a toaster oven for a slightly crispy edge or in the microwave for a softer, quicker reheat. Simply heat until they reach your desired temperature and texture.

More Gluten-Free Vegan Pancake Inspiration

If you’ve loved this recipe and are looking for more delicious gluten-free, dairy-free, and egg-free pancake options, explore some of my other favorite variations:

gluten free vegan chocolate chip banana oatmeal pancakes (uses oat flour & no egg replacer, no refined sugar!) – A wholesome and naturally sweet option.
gluten free vegan gingerbread pancakes – Perfect for holiday mornings or a cozy treat.
gluten free vegan spiced apple oatmeal pancakes – A comforting taste of autumn.
gluten free vegan chocolate pancakes – Indulge your sweet tooth with these decadent pancakes.
Looking for more breakfast ideas beyond pancakes? Check out over 100+gluten free dairy free egg free breakfast ideas, both homemade and store-bought!
For a savory morning meal, try my Gluten, dairy & egg free breakfast casserole.

Truly, these are THE best gluten-free vegan pancakes you will ever make. I sincerely hope you and your loved ones enjoy them as much as my family and I do! Please be sure to leave a review and spread the word to your friends who are seeking delicious allergy-friendly options.

The BEST Gluten Free Vegan Pancakes

Yield:
16

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Just because you can’t have the staples of gluten, dairy or eggs doesn’t mean you can’t have tender, fluffy pancakes just like you used to! This recipe is so like the classic pancake, you’ll fool anyone! Free of: wheat, gluten, dairy, egg, soy, peanut and tree nuts. Top 8 free too!

Ingredients

WET INGREDIENTS:

3 Ener-G Eggs (4 and 1/2 tsp Ener-G egg powder plus 6 Tablespoons water)
3 Cups rice milk (original or vanilla will work)
3 Tablespoons vegan butter, melted (see post for options)
1 tsp vanilla extract (optional)

DRY INGREDIENTS:

1 and 1/2 teaspoons salt
1 and 1/2 teaspoons baking soda
2 teaspoons baking powder
2 and 3/4 cups all purpose gluten free flour (measured by spooning and leveling) see post for options
3 Tablespoons sugar

Instructions

Watch the video at the top to see how to make these before beginning, if desired.

Heat griddle or non-stick pan to medium-low heat.

In a medium mixing bowl, add the butter and milk, and place in microwave. Heat until butter is melted.

Whisk in the Ener-G eggs (and vanilla if using).

In a large mixing bowl, whisk together all of the dry ingredients.

Pour in the wet ingredients into the dry ingredients and stir with a spoon until mostly mixed (fine if there’s a few streaks of flour).

Grease the griddle or pan.

Spoon 1/3 cup or so of batter onto the warm griddle.

Wait for a bubble or two to pop, and then flip. (You can always lift the edge and check to see how brown it is, if the bubbles aren’t behaving). If the middle is not getting done, see post above.

After both sides are brown and middle is done, immediately remove from the griddle into a tortilla warmer to keep warm while you finish the rest of the batch.

Serve immediately with desired toppings.

Enjoy!

Notes

See the post above for all ingredient questions.

Need more ideas? I have 100+ gluten, dairy and egg free breakfast ideas–both homemade and store bought!

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Adapted from: Oh Sweet Basil’s Pancakes

Updated 3/7/2024 to lower the amount of flour to help ensure everyone can get the middle of the pancake cooked

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 51Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 184mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 0g

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