The Fluffiest Ever Vegan Buttermilk Pancakes (Refined Sugar Free and Gluten Free option)
These pancakes are the fluffiest, softest, most perfect vegan and gluten free pancakes ever! They are refined sugar free, and use a secret technique to get that perfect fluffy texture.
Ingredients
- ¾ cup + 2 tbsp non-dairy milk
- 2 tsp apple cider vinegar or white vinegar or lemon juice
- 1 cup gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp neutral oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Start by making your vegan buttermilk. Mix the non-dairy milk with the vinegar and let it sit for a few minutes to curdle.
- While the vegan buttermilk is curdling, mix the gluten free flour, baking powder, and salt in a large bowl. Then add in the vegan buttermilk, neutral oil, maple syrup, and vanilla extract. Mix until combined, then cover and let sit on the counter at room temperature for at least 20 minutes. I go into more detail on this above, but if you don’t have the time for this you can skip it, the pancakes will just be a little less fluffy. You can also make the batter ahead of time a day in advance, store covered in the fridge overnight, and let come to room temperature in the morning before making them.
- Once you are ready to make your pancakes, use a non-stick pan or grease a pan and turn your stove onto medium heat. Scoop the batter in ¼ cup scoops and form into a 3-4 inch in diameter perfect circle on the pan. Let cook for about 3 minutes on each side. This amount of batter will make 6 pancakes.
- Eat and enjoy!
Tried this recipe?Let us know how it was!