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Dairy-Free Gluten-Free Buttermilk Pancakes


Dairy-Free Gluten-Free Buttermilk Pancakes

Dairy-Free Gluten-Free Buttermilk Pancakes.

© 2012 Ashley Skabar, licensed to About.com, Inc.

Okay, so these dairy-free gluten-free buttermilk pancakes aren't really made with buttermilk, but they taste like it! Just a little lemon juice whisked in with the dairy-free milk goes a long way!

Feel free to add other delicious ingredients like bananas, nuts, or dairy-free gluten-free chocolate chips to the batter, just folding them in at the end. And for a fun peanut buttery twist, add in 2 T. of creamy natural peanut butter and remove 1 T. of the melted dairy-free margarine.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4


  • 1 1/3 cup soy milk, almond milk or coconut milk (see list of dairy-free milk alternatives)
  • 1 T. fresh lemon juice
  • 1 cup brown rice flour
  • 1/3 cup tapioca flour
  • 1/3 cup almond meal
  • 2 t. baking powder
  • 1 t. ground cinnamon
  • 3/4 t. salt
  • 3 eggs, beaten very well
  • 1 T. unsweetened applesauce
  • 3 T. melted dairy-free gluten-free margarine, such as Earth Balance (soy-free variety is available, too)


1. In a small bowl or cup, combine the soy, almond, or coconut milk with the lemon juice, whisking until well combined (this is your dairy-free "buttermilk"). Set aside. In a large bowl, sift together the brown rice flour, tapioca flour, almond meal, baking powder, ground cinnamon, and salt until well mixed. Create a well in the center of the dry ingredients, and add the eggs (make sure they are beaten very well), applesauce, melted soy margarine and dairy-free "buttermilk" to the well. Mix until very well combined and let the batter rest for 15 minutes.

2. Heat a lightly oiled griddle or skillet to medium. Pour the batter onto the heated skillet about 1/4 cup at a time cooking each pancake until bubbles appear on the surface of the pancake and when you tuck a spatula underneath the edge, it lifts easily and doesn't stick. (My pancakes take longer than regular pancakes usually--about 2-3 minutes per side, so make sure that your skillet is not too hot to burn the outside but not so low that it won't cook the middle!)Carefully flip the pancake and cook the other side until it is golden brown. Transfer to a plate and repeat with the remaining batter until all is finished. Serve pancakes immediately with your choice of dairy-free gluten-free margarine and pure maple syrup.

Cook's Note:

    If you are only able to cook one or two pancakes at a time due to a small griddle or skillet, periodically stir the batter between pancakes. Those of you who are used to making pancakes with regular all-purpose flour like I am probably shudder at over-mixing pancake batter, but keeping the batter well-mixed with gluten-free pancakes keeps them fluffier and doesn't make them gummy like it would with traditional pancakes. So mix away!
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