It’s back to school time…in whatever crazy way it is in these crazy times right now.  Whether your children are in full time, hybrid, virtual/remote or home schooled, everyone still needs breakfast!! 

We all need a quick go-to and these pancakes are a snap to put together and also freeze great.  I make a batch or double batch and freeze after the boys attack them.  There has been many a night when sports, work or homework ran late and freezer pancakes + safe bacon = breakfast for dinner.

These pancakes are completely customizable to any allergy/intolerance you are avoiding.  Vegans and vegetarians, these are made for you!  Even if you can have egg there are days when you’re out and just don’t want to run to the store.  These are light and fluffy thanks to chemical reactions between the baking powder, baking soda and vinegar to make the “buttermilk”. 

Don’t forget add-ins!  Pascha mini chocolate chips, bananas, blueberries, strawberries have been known to make an appearance in our pancakes.  “Funfetti” pancakes with sprinkles are a birthday treat around here!  Just have the add-ins prepared before you start!  Casey’s favorite is a giant Mickey Mouse shaped pancake…he does enjoy ripping the ears off a little too much however 😳

I also added in a variation to make these in a sheet pan to cut up for dippers or cookie cutters-fun and freezeable.

Good luck, my friends, and we can all do this 2020-21 school year!  Be safe and well 💙

Ingredients and Substitutions

Non-Dairy or regular buttermilk – For this recipe you need to make “buttermilk”.  The old rule of thumb is for every cup of milk, add 1 Tbls. acid, whether it be vinegar or lemon juice and let it “clabber” or curdle for 5 minutes.  I use So Delicious unsweetened coconut milk and apple cider vinegar.  You can use any safe milk, real buttermilk or make your own with regular milk.  I don’t recommend skim milk; the pancakes need some richness from the fat in the dairy.  It just needs to sit before the batter is put together so plan ahead.

Flour – I use gluten free all-purpose flour blend with xanthan gum, with 140 grams per 1 c. wheat flour as my baseline. If your blend does not have xanthan gum, add ¼ tsp. per cup of flour.  Also, all gluten free flour blends are different so you may need more milk due to the different starch weights and density. Regular wheat flour is perfectly fine, but I don’t recommend bread flour.  It will be a gummy mess from the higher protein content. 

Add-Ins/Toppings – This is the fun part!  So many fruits are fantastic in pancakes, just cut them up small enough so they can sink in.  If it is too large and pops out, the pancake will not properly cook when flipped.  You can also mix your add ins to the batter before cooking the pancakes, but I only do that when the whole batch is getting it or else I can make a few of this and a few of those.

For sheet pan variation, drop mini chips, sprinkles, chopped fruit, etc. on the top of the pancake batter before baking.  My boys love strawberries, banana and chips.

**As always, please check which brands are safe for your needs.**

Author: Katie Martino Lopez

Prep Time: 10 minutes


Cook Time: 3-4 minutes (3-4 pancakes per pan), 20-25 minutes for sheet pan variation.

Total Time: about 30 minutes for either pancakes for sheet pancakes

Yield: 16-4″ pancakes, for sheet pancakes the yield will vary depending on the size cut and or cutter size used


  • 2 ¼ c. safe or regular milk (may need a splash less for regular flour)
  • 2 Tbls. apple cider vinegar (white vinegar or lemon juice will work as well)
  • 2 cups (280g.) all-purpose flour of gluten free all-purpose flour blend (don’t pack flour)
  • 1/4 c. (4 Tbls.) granulated sugar
  • ¼ tsp. salt
  • 1 Tbls. baking power
  • ½ tsp. baking soda
  • Add-in of your choice (berries, cut up fruit, chocolate chips, etc.)


  1. In a bowl or large measuring cup, measure safe milk and add the vinegar, mixing to combine to make “buttermilk”. Let sit at least 5-7 minutes to let the milk “clabber”.  Don’t worry that it looks like it went bad-that’s ok!  Skip this step if using regular buttermilk.
  2. Wash, dry and cut and fruit or berries to add to the pancake batter.
  3. In a large bowl, whisk together flour of choice, sugar, salt, baking powder and baking soda. Make sure everything is evenly distributed with no lumps.
  4. Add the “buttermilk” to the dry ingredients and stir to combine. If the batter is very thick, add a splash more milk or if too thin, add flour a tablespoon at a time.  You don’t want to overmix the batter, or the final pancake will be gummy.
  5. Over medium heat warm a large skillet or flat top griddle to get the pan nice and hot but not too hot or the pancake will burn. If your skillet is not non-stick, drop a dot of oil in the pan and rub it around with a paper towel.  Keep the paper towel on the side to grease the pan as you go on.
  6. Drop batter by ¼ c. onto the pan. I can get 3 pancakes at a time on my skillet.  Sprinkle any of your berries, fruit, etc. now on the batter.  Remember not to have anything too large or the underside will not cook evenly when flipped.  If using chocolate chips, push them in a little so they don’t burn when you flip the pancake.
  7. Let the pancake sit without moving until it the edges begin to bubble and set, and the amount of steam lessens. Flip the pancake and cook until browned.  It will be about 2 minutes per side.
  8. For sheet pancakes – Preheat oven to 400 degrees.  Prepare a jelly roll or 1/2 sheet pan with parchment paper or grease the bottom and sides with safe butter.  Pour the batter in the pan (there may be some leftover, it will bake very high like a cake) and drop your toppings on.  Immediately bake for 20-25 minutes and cool COMPLETELY on a wire rack.  When cool, cut into squares, dipper sticks or with a cookie cutter to desired shapes.
  9. For gluten free – I let my cooked pancake sit for a minute or two to let some steam out and for the structure to set. I know the allure of a hot pancake is so tempting but the texture will be markedly better if it settles.  You can butter while still warm.
  10. If freezing, cool completely on a rack before wrapping. Otherwise, plate up and enjoy with warm syrup!

Recipe Notes

  • For freezing, layer fully cooled pancakes (either traditional or sheet pancakes ) with a small piece or wax or parchment paper in between then place in a heavy-duty freezer zipper bag. They will keep well for at least one month.
  • All gluten free flour blends have different weights and densities and drink up moisture, so have a bit of extra milk on hand to thin out if needed.
  • For a treat, mash or puree some berries and add to your maple syrup.  Zap quickly in the microwave and enjoy!  A dollop of jam or jelly in the syrup works too.



As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

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