Vegan Buttermilk Style Pancakes, Top 9 Free

Breakfast is the best meal of the day, and pancakes are its shining star. They are soft, warm, and comforting. Yet, finding a gluten-free pancake that is fluffy, light, and delicious can be tricky. This recipe solves that problem. Using a mix of rice, oat, potato, and tapioca flours with yogurt instead of potato protein, these pancakes come out soft, tender, and slightly chewy. The batter rests briefly, the pancakes cook evenly, and the result is stackable perfection.

The History of Pancakes

Pancakes have been enjoyed for thousands of years. Ancient Greeks and Romans made early versions with wheat flour, olive oil, and honey. The Greek poet Cratinus mentioned a flat cake around 500 B.C.E., and Roman physician Galen referenced “girdle cakes” in the second century C.E. Learn more about pancake history on The Kitchn and Serious Eats.

In the United States, pancakes became a popular breakfast staple in the 19th century, influenced by Dutch settlers. Today, they are versatile: add fruits, nuts, or vegan soy-free chocolate chips. Gluten-free versions aim to capture the same light, airy texture without wheat.

Ingredients and Possible Substitutions

For these fluffy gluten-free pancakes, you’ll need:

Gluten-free flour blend (rice, oat, potato, tapioca)
Potato flakes
Oat flour
Sugar
Baking powder
Baking soda
Salt
Yogurt (acts as binder)
Non-dairy milk
Apple cider vinegar
Vegan butter
Vanilla extract
Optional: vegan soy-free chocolate chips

Substitutions:

Flour blend: Combine rice flour, oat flour, and potato starch if needed.
Potato flakes: Use instant mashed potato flakes.
Oat flour: Blend rolled oats in a food processor.
Non-dairy milk: Almond, soy, or oat milk all work.

Step-by-Step Instructions

Mix milk, yogurt, apple cider vinegar, melted vegan butter, and vanilla until smooth.
Whisk together gluten-free flour blend, potato flakes, oat flour, sugar, baking powder, baking soda, and salt.
Pour wet ingredients into dry and stir gently until just combined. Batter will look thin at first but thickens as it rests. Let sit 10 minutes.
If using vegan soy-free chocolate chips, tuck them inside the batter so they don’t touch the pan.
Heat a lightly greased skillet over medium-low. Scoop 1/3 cup batter per pancake. Cook until bubbles form and edges set, then flip and cook until golden.
Serve warm with syrup, fresh fruit, or yogurt.

Frequently Asked Questions

Can I use a different binder than yogurt?
Yes, potato protein or a flax egg (1 tbsp flax + 3 tbsp water) works well.

Are these pancakes nut-free?
Yes, if using nut-free milk and flour blend.

Can I make them ahead?
Yes, freeze cooked pancakes in a single layer with parchment paper, up to 3 months. Reheat in toaster or microwave.

Can I add mix-ins?
Yes. Fold in blueberries, bananas, or vegan soy-free chocolate chips. Tuck chocolate inside batter to avoid burning.

How can I make them fluffier?
Use a mix of flours with a small amount of potato flakes, rest batter 10 minutes, and avoid overmixing.

Conclusion

These gluten-free pancakes are easy, fast, and satisfying. Yogurt acts as a binder, keeping them soft and moist. Vegan soy-free chocolate chips add indulgence without compromising dietary needs. Perfect for a lazy weekend breakfast or a quick weekday treat, they capture the classic pancake experience without gluten. With simple ingredients, a short rest, and careful cooking, you can enjoy a stack of light, fluffy pancakes every time.