These fluffy gluten-free buttermilk pancakes are a Sunday morning classic. These pancakes are packed with protein and fiber that actually make you feel like you ate a well-balanced breakfast. You would never guess they were gluten-free and dairy-free because the texture and taste are just like a classic buttermilk pancake. I have even included a vegan option.

I seriously can not rave enough about these pancakes! This recipe originated from a classic homemade buttermilk pancake I made for years full of gluten, dairy, and sugar. After adopting a healthier lifestyle and some dietary restrictions, I knew I had to figure out a way to recreate those pancakes. After some tweaking and healthy substitutes, I created the BEST pancakes I had ever tried. Fluffy and moist on the inside, with a buttery crust on the outside.

The best part is that these pancakes actually make me FEEL GOOD! Pancakes can be so sugar and carb-heavy that they often leave me feeling sluggish. I made sure to add some protein and fiber to help balance out the carbs. I also leave out the refined sugar and instead sweeten them with coconut sugar and top them with 100% pure maple syrup.

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Ingredients for these gluten-free pancakes

Dairy-free buttermilk: I like to use a combination of canned coconut milk with a little bit of water to thin it out. Then I add some apple cider vinegar and set it aside for a few minutes to make dairy-free buttermilk. Feel free to use any dairy-free milk you would like. Just be aware that some dairy-free milk may have a much thinner consistency, meaning you may have to slightly adjust how much liquid you use in this recipe.
Bob’s Redmill 1-to-1 gluten-free baking flour: This is the only gluten-free flour I can recommend using for this recipe. If not gluten-free, you can definitely substitute regular AP flour. You may just need slightly less liquid.
Coconut sugar: this is what I use to add just a touch of sweetness to the pancakes and keep them free from refined sugar.
Baking powder + baking soda: This combo helps contribute to the fluffiness of these pancakes along with the egg, and buttermilk. For baking powder, I like to use aluminum-free baking powder.
Salt: Just a bit of salt is essential in almost every recipe to enhance the flavor of the other ingredients.
Cinnamon: I don’t know about you, but I just can’t do pancakes without cinnamon. Feel free to leave that out if it’s not your thing.
Ground golden flax: This ingredient is optional, but highly recommended to help add some fiber to your pancakes. If not using egg, then this will be essential when making a flax egg.
Collagen peptides: Also an optional ingredient, but adds some protein and other health benefits to the pancakes. I like to get mine on Thrive Market for the best value.
Vanilla extract: Adds a classic hint of vanilla
Egg: Helps to add moisture and fluffiness to the pancakes. If vegan, you can replace it with a flax egg. However, pancakes may not have the same rise and fluffiness. They will still taste delicious though.
Coconut oil, ghee, or butter: I have tested this recipe with all 3 of these and it has turned out great. If vegan or dairy-free, stick with coconut oil. Otherwise, my favorite choice is some grass-fed butter. Make sure to melt and cool this ingredient before adding it to the pancake mix.

Other optional add-ins

This gluten-free pancake recipe is the perfect base for any kind of pancake really. You can get creative and add in all sorts of yummy things. Here are some of my favorites:

chocolate chips
blueberries
diced strawberries
1 mashed banana
1/4 cup pumpkin puree

How to make these gluten-free pancakes

This recipe is pretty simple and straightforward. It may be a couple more steps than your typical store-bought pancake mix, but trust me it is so worth it.

I start by mixing the ingredients for the dairy-free buttermilk, and set that to the side for a few minutes while I mix together all of the dry ingredients. Then I add the rest of the wet ingredients to the buttermilk, and slowly pour that into the dry mixture.

After that, I determine if I need to add any more liquid. If the batter is too thick to pour, I may add up to 1 tablespoon more of dairy-free milk. Keep in mind that this batter may be a bit thicker than what you are used to. If the batter is too thin, the pancakes won’t turn out fluffy.

Next, I heat up my skillet to medium heat. I love to use my cast-iron for this. Add a little bit of oil or butter to the pan and let it melt. Then I scoop the batter onto the pan using a 1/4 measuring cup. You can make any size pancakes you would like, it will just affect the number of pancakes you make.

I let them cook for about 2 minutes on each side until golden and crisp on the outside. You may have to adjust heat if burning.

How to make them vegan

In order to make this recipe vegan, you will only have to omit the egg and optional collagen protein. You will have to substitute the egg with a flax egg. To make a flax egg you will combine 1 tablespoon of ground flax with 2.5 tablespoons of water and set it aside for a few minutes to thicken.

If using a flax egg, then you can omit the original tablespoon of flax that I included in the dry ingredients. Also, when replacing the egg with a flax egg the pancakes will still be just as delicious, but they won’t turn out as fluffy.

As for the collagen protein, you can either completely omit it with no change to the texture or you can add your own vegan protein powder. I can not guarantee the same results if using a different protein powder.

How to freeze pancakes for a quick & easy breakfast

This recipe is the perfect candidate for freezing. I love to double or even triple the batch and freeze them for an easy breakfast. To freeze these pancakes let them cool to room temperature first. Then you can put them in an airtight container or freezer bag and pop them in that freezer.

If you decide to make my recipe, I would love it if you share a photo and tag me on Instagram @amandajolopez . Also, please comment down below telling me how it turned out.