One bowl vegan buttermilk pancakes that are so easy and melt in your mouth fluffy! Completely gluten free, these healthy buttermilk pancakes taste like the real deal!

I’m a big pancake person. Like, I’m talking tall stack, not short stack kinda pancake person. Go big or go home.

SO I’ve decided it’s my mission to demystify how to make pancakes from scratch…but not just any pancakes…

We’re talking gluten free vegan buttermilk pancakes.

Didn’t think that was possible? I know, neither did I, but trust me- this will be your go-to order for pancakes, whether or not you’re vegan!

Why? Because these healthy vegan pancakes taste anything but! They’re fluffy, sweet, melt-in-your-mouth delicious and “buttery” yet contain absolutely no dairy, no gluten, and no refined sugar.

I’m telling ya, anything you believe to be true is possible! And I’m banking hard on these pancakes!

But how can you get vegan pancakes to be like regular pancakes without eggs…or buttermilk…or butter?! Let’s find out! (*inserts meme of owl licking a tootsy roll pop here*)

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Ingredients for Vegan Buttermilk Pancakes:

Gluten free flour: the gluten free flour that I used in this recipe is by Bob’s Red Mill– I have found that for a general gluten free flour, this is the best one! However, cassava flour works great as a substitute for 1:1 ratios too. I have not personally tried this method (yet) so when I do, I’ll update it! You can also use regular flour here at the same ratio and the pancakes turn out amazing!

Coconut Sugar: to keep these healthy buttermilk pancakes refined sugar free, I used coconut sugar! You can find an amazing and organic coconut sugar at Trader Joe’s or do a little shopping online! If you’re not concerned with keeping it refined sugar free (hey, I’m a hakuna matata kinda person too, I don’t stress about these things!), simply swap in some organic regular sugar here 🙂

Vegan Butter: this is what gives it a real “buttery” flavor! I used a few tablespoons of melted Miyoko’s Cultured Vegan Butter, and it was insane! You can find this at Trader Joe’s or Whole Foods, or use another vegan butter that you like, but honestly this is hands down the best!

Vegan “Buttermilk:” one of my favorite baking tricks is to combine a dairy free milk, like coconut milk for instance, with a tablespoon of apple cider vinegar to create a vegan “buttermilk!” You can use any dairy free milk here, and even use white vinegar as well- it’s just so easy! Just mix the two together, let it sit, and there you go- a homemade vegan “buttermilk!”

Applesauce: this is key for the fluffiness- I swear, whenever I combine applesauce and my homemade vegan “buttermilk,” I get the fluffiest texture, no matter if it’s gluten free, Paleo, or just regular ol’ flour. Amazing! Definitely don’t sub out this ingredients. There are actually so many inquiries as to how to make pancakes without eggs, and this is your simple fix! Whether you’re vegan or you simply ran out, swap in applesauce and you’re golden!

Vanilla: most buttermilk pancake recipes don’t call for it, but I think vanilla adds a really nice sweetness to pancakes! Omit it if you like, but I will always be keeping vanilla in my pancake batter!

How to make pancakes from scratch:

I know that making gluten free vegan buttermilk pancakes may sound intimidating, but it’s actually far from it!

Really, anyone can do this, even kids (with adult supervision ha!)! The part is, whether you’re using gluten free flour or regular flour, the process and ratios are entirely the same. I know, these healthy buttermilk pancakes are that good!

The first step in all of this is to make sure that your vegan “buttermilk” is prepared. To do this, simply mix together the coconut (or any dairy free) milk together with apple cider vinegar, then set it aside while you get the dry ingredients going.

To make the batter:

1. Whisk together the flour, baking powder, baking soda, and coconut sugar.
2. Add in the vegan “buttermilk,” unsweetened applesauce, vanilla extract, and melted vegan butter in no particular order, and mix it together really well with a spoon. You want to make sure that all clumps of flour are removed!

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Then we prepare to cook the pancakes! For this part, I highly recommend getting a pancake griddle. They are the easiest of kitchen tools to use, and honestly, if you’re a pancake lover like I am, it’s a worthy investment (usually between $30-$40!). That way, you can cook 12 pancakes on a pan, and really crank these flapjacks out!

OR you can use a regular pan, which is also easy, just won’t fit as many pancakes on there! Either way, heat your preferred tool up and melt a little cooking oil (I like avocado oil or coconut oil here) and pour about a scant 1/3 cup of batter onto the pan. Cook for 2-3 minutes depending on how hot your surface is, then flip to cook for another 20-30 seconds.

Repeat until you have no more batter left and then serve!

What to top buttermilk pancakes with:

My favorite part of the process is obviously the toppings! A stack of flapjacks, short or tall, basically becomes your canvas for any flavor combination.

You could go simple, like with a pat of vegan butter and a drizzle of real maple syrup…or even add chocolate chips to that combo!

Or you could go fruity and tangy, like with fresh raspberry jam and a scoop of whipped vegan cream cheese!

You could also go for a PB & J combo, using fresh jam and a drizzle of peanut butter 😉 The toppings are endless!

What are some of your favorites? 😉

I hope you love these easy one bowl pancakes as much as I do! The taste just comes out insane every time. You’d think you’re eating a stack of regular ol’ buttermilk pancakes if you weren’t told otherwise!

Plus, I love that it’s a recipe that everyone can enjoy 🙂 Whether there’s an allergy or not, if you’re a pancake lover, you’ll dig these flapjacks!

Happy flipping 😉

If you liked this recipe, check out these!

Gluten Free Vegan Oatmeal Pancakes

Gluten Free Lemon Ricotta Pancakes

Paleo Vegan Sweet Potato Pancakes

Paleo Sweet Potato Waffle

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