These paleo buttermilk pancakes are sponsored by Nature’s Intent Organic Apple Cider Vinegar and all opinions expressed are my own. Enjoy!
These fluffy paleo buttermilk pancakes are the perfect healthy answer to your pancake cravings! They come together quickly and are a hit with kids and adults alike. Grain free, nut free, dairy free and even freezable, which makes them great for breakfast or brunch any day of the week!
It’s been entirely too long since a pancake recipe showed up on this blog, am I right?! Okay, I just checked, and yes, it’s been over 8 months – which totally qualifies as WAY too long.
Plus, my last two pancake recipes involved bananas and pumpkin, which, are delicious of course, BUT there’s just something about straight-up pancakes that’s super special.
Reminiscent of my Bisquick days and the mid 1980s, before my sister was born, when my mom actually made pancakes almost-from-scratch every Sunday. And, Sundays, were the best days, because 1.) pancakes and 2.) no Monday responsibilities yet.
Am I rambling? Yup, but good pancakes will do that to just about anyone. Don’t we all have our pancake memories? Let’s take a moment of silence to remember our own nearest and dearest…
And now, back to the recipe. I’ve been a fan of making dairy-free “buttermilk” for salad dressings for quite some time, but haven’t made many baking recipes with the buttermilk.
I actually discovered how fluffy it can make baked goods when my daughter Emily and I tried out some gluten-free, dairy-free cornbread for Thanksgiving. It was seriously the best cornbread any of us had ever had, and even I couldn’t believe it was GF and DF!
Anyhow, since then, I’ve been wanting to experiment with using dairy-free buttermilk to make paleo buttermilk pancakes, since I saw what it did for my cornbread.
You guys probably already know I’m a big fan of using raw apple cider vinegar in all types of recipes, especially my paleo baked goods, since it really helps with the rise for breads and muffins.
The one I always use is Nature’s Intent Organic Apple Cider Vinegar, since it lives up to all my ACV standards.
It’s USDA organic, contains the mother, it’s unfiltered and unpasteurized, gluten-free and Kosher. I use it in everything from salad dressings and sauces, to muffins, pizza crusts, and now pancakes! It’s an incredibly versatile staple for any paleo kitchen.
Back to the pancakes! I decided to make these nut free, since I actually enjoy the coconut/tapioca flour combo in pancake recipes. Since my entire family does too, I stick with it – and it just happens to be a bonus that they’re nut free as well!
Since we’re using coconut flour, the batter is thicker than a typical pancake batter – worth noting because it might scare you a bit at first. I highly recommend sifting the coconut flour as well, since tiny lumps of coconut flour in your pancakes is less than desirable.
Once you have your batter mixed, make sure you’re using a reliably non-stick griddle or skillet for these since it makes them so much easier to flip. You’ll need to gently spread out each pancake in a circular shape so they cooks evenly as well.
I find these pancakes cook best when you cook them “low and slow” – I find medium/medium-low heat to work best, for a longer amount of time than you’d cook traditional pancakes. Done this way, they’re easy to flip and have a delicious golden brown crust on the outside while staying moist and fluffy inside!
Are you ready for pancakes?! Get out the griddle and let’s get going!
Paleo Buttermilk Pancakes {Grain Free, Nut Free, Dairy-Free}
Paleo Buttermilk Pancakes {Grain Free, Nut Free, Dairy Free}
Ingredients
- 3 large eggs
- 2/3 cup full fat coconut milk room temperature, blended if needed
- 1/2 Tbsp apple cider vinegar or lemon juice
- 2 Tbsp melted ghee or butter, or coconut oil (liquid but near room temperature)
- 2 Tbsp honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1/3 cup + 1 Tbsp coconut flour sifted
- 2/3 cup tapioca flour
- 1 tsp baking powder - *see note for making corn free baking powder, if desired
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Coconut oil or ghee for frying
Instructions
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Mix the apple cider vinegar into the coconut milk and allow to sit for at least 5 minutes (this is the “buttermilk”)
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In a mixing bowl, combine the coconut flour, tapioca flour, baking powder* and sea salt. In a separate bowl or large measuring cup, whisk together the eggs, coconut milk/vinegar mixture, melted butter/ghee/coconut oil, honey, and vanilla until well combined.
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Slowly stir dry ingredients into wet until no flour spots show (coconut flour can be stubborn, make sure it’s mixed in.)
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Batter will be thick due to the coconut flour. Gently spread pancakes into a circular shape beginning in the center - do not spread too much since they’ll also spread on their own.
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Made 10 pancakes, cook over med/low heat until bubbles form, flip and continue to cook until golden brown, on medium low heat, adjusting heat to avoid burning the outside while still cooking the inside. Cook in batches, adjusting heat and adding coconut oil or ghee as needed.
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Serve warm with fruit and pure maple syrup if desired. Enjoy!
Recipe Notes
*Note: to make paleo (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need 1 tsp total of this mixture.
Nutrition
VISIT THE NATURE’S INTENT WEBSITE FOR MORE INFORMATION, RECIPES AND TIPS!
Want More Paleo Pancake and Waffle Recipes? Try One of These!
Banana Coconut Flour Pancakes {Nut Free}
Apple Cinnamon Paleo Pancakes {Nut Free}
Fluffy Blueberry Pancakes with Simple Blueberry Compote
Paleo Pumpkin Pancakes {Nut Free}
YUM! These pancakes look amazing and so easy to make! Perfect for Christmas morning ♥
Hope you enjoy!
This recipe has eggs when it’s titled ….dairy free?
Eggs are not dairy 🙂
do you have a recipe that doesn’t use eggs at all? I am not supposed to have eggs
Eggs don’t come from cows, duh
Best coconut flour pancakes I’ve made. Thank you for 4., otherwise I would have added water. Today my granddaughters and I made these in the shape of a snowman :).
Would this recipe work to sub flax seed for the eggs?
Hi, I don’t think so due to the coconut flour content – I always use coconut flour with eggs and I don’t think it works nearly as well with flax eggs unfortunately.
Since your measurement for coconut flour is so specific (and I realize it is a very absorbent flour), do your measurements account for sifting before or after measuring? (I am with you on the less than desirable little bits and you are the first blogger I’ve seen recommend this step that I take after having experiences with certain brands especially having too many bits!)
Hi! I like to sift an approximate amount and then measure afterwards. Honestly, I don’t think it makes a HUGE difference in my experience, depending on the recipe, but I’ve made the same recipe sifting before and after measuring and I haven’t noticed a big difference. To be most accurate, I would sift first and then measure though 🙂
This recipe is not easy to follow. You are supposed to list the ingredients in the order they are used. If this is how you suggest measuring coconut flour, then it should say 1/3 cup plus 1T sifted coconut flour. Putting “sifted” after the ingredient implies that you sift after measuring. Lastly, you say to do the liquid ingredients in a measuring cup or bowl, so I used a small mixing bowl, but then you add the dry ingredients to the wet, so it should say to use something larger than a measuring cup.
But I meant to rate five stars! These taste good, not too coconuty like every paleo recipe. I used kefir since I, not dairy free. The batter was probably a little thinner, but they cooked very nicely.
This recipe is by far the best that I have found yet for pancakes! The taste and texture is spot on! Definitely will be saving and using again! Thanks for sharing!
Can I substitute almond four for the coconut flour?
You’d need a lot more almond flour – more than twice the amount since their properties are so different. Unfortunately since I haven’t tried it I can’t give you an exact measurement.
Hi, can I change tapioca flour into corn starch? thank you for answer
I have searched for a long time for a recipe like this without the eggs. I have tried some alternative pancake recipes but they never come close to the real thing. Having food sensitivities sucks. Does anyone on this site have a recommendation for how to substitute the eggs in this recipe with something else? I’m getting HANGRY for pancakes!!! 🙂 Appreciate any help you can offer……
Hi, unfortunately I’m not sure egg replacements would work for this recipe since it involves coconut flour, which seems to rely on real eggs for the texture. I’ll link you here to another recipe you might want to try: https://therealfoodrds.com/paleo-vegan-pancakes/
Looks wonderful! Can I use real buttermilk in place of the coconut milk/ACV?
Yes I believe that would work well 🙂
The fluffiest, tastiest paleo pancakes I’ve ever had! I’m beyond pleased with this recipe, subbed maple syrup for honey.
That sounds great! Thrilled you enjoyed!
I made this recipe this morning. Delicious pancakes! Yummy ? Thank you!
So happy you enjoyed them!
Do these have a honey flavor? I’m not a big fan of honey. Is there another sweetener I could try?
Thanks, my husband are really excited to try these!!
These pancakes make me weak in the knees!!! I cook them on low and they are wonderful! My family wolfs them down so I have to double the batch. So glad you made this recipe Michele! You are a superstar breakfast saving ninja!
Hi!
I was just wondering if the nutrition info is for all the pancakes or one serving out of the five.
Thank you!
The nutrition info is for 1/5 of the entire batch…so 2 pancakes if you actually get 10 pancakes total. Depends on how big you make them.
OMG had given up on coconut flour until I made these!! Once again you’ve made for a perfect Sunday breakfast in my house 🙂 Thanks!!
Yay! Thrilled it worked out and you enjoyed them!
Has anyone tried freezing these after making? 🙂
Is the nutritional value per pancake?
I have made a lot of paleo pancakes and these are THE BEST! This is my new go-to. Great texture and flavor. The whole family loved them.
These are delicious and light and fluffy! You would never know that they are gluten free. So easy to make too!
Dear Michele,
I can’t find enough words to thank you for this recipe. It’s AMAZING!
I’ve tried many pancake recipes out there from paleo cook books and on-line recipes. Some were better than others, but this is the winner. None of my picky family members had any comments except for emptying the entire plate (I made 3 batches).
I met your work on whole30 instagram feed and you caught my attention right away. I like a lot of your recipes and have tried a bunch of them. Most food bloggers keep their best recipes for the books that they eventually put together, but you on the other hand, have them all here for us which is rare and speaks a lot about your personality.
Thank you for your incredible work!
hear, hear!
I made these pancakes this morning and my family loved them! To substitute the eggs I used a mixture of hemp, flax and chia seeds. For every egg in the recipe I used 1 tablespoon of the mix with 2.5 Tablespoons of water that sat for 5 minutes before using it. I’m sure it would work with just flaxseeds as well. Thanks for this recipe.
would this work for waffles? I am looking for a recipe without almond flour for waffles.
I AM WONDERING THIS TOO… DID YOU TRY IT? I AM THINKING OF TRYING THEM TONIGHT
Hi!! We love love love all of your baking recipes. You’ve really nailed them down perfectly. Just one small question regarding this recipe. In the recipe ingredient list I see baking soda listed but in the directions you don’t mention adding it in any of the steps? Does it go with the rest of the dry ingredients?
These pancakes are amazing! My non-paleo eating husband requests these almost every Saturday! They are perfect!
Hey Michelle! I made this today for breakfast and they were a hit! I didn’t have tapioca flour so i switched to arrowroot and they turned out excellent. I added cinnamon, used maple syrup rather than honey and bluberries. We topped with raspberries and bananas and some walnuts. Thanks for this great recipe!. The tip for med to low heat and cooking SLOW was really helpful! And I appreciated the tip for corn free baking powder. I never realised until you mentioned that bp had corn starch in it!
Best pancake recipe I’ve ever made
I made this recipe for Shrove Tuesday (aka Fat Tuesday aka Pancake Tuesday). I prefer these to wheat based pancakes – they are so light and fluffy! They are perfect for topping with a paleo berry compote or just drizzled with maple syrup. Thank you for sharing!
This recipe is amazing! Thanks for taking the time to create this recipe!
LOVED THESE PANCAKES!! I subbed the coconut flour with Primal Kitchen Primal Fuel chocolate coconut protein powder and it was AMAZING. Can’t wait to make these healthy, protein packed pancakes again!
I have made this twice and it is delicious. The flavor is perfect. One critique I will make is that they are not fluffy like the picture. they are very flat. But this is still the best paleo pancake I have made so far.
These are by far the best paleo pancakes. They are not eggy and have a great flavor like a traditional pancake.
Can I just say, i NEVER leave feedback, but I just had to on this one.
These pancakes are quite simply the most incredible pancake recipe I have ever come across. They are just to die for.
Thank you!!!!
These were very good! I just had regular coconut milk to use but they still turned out great!
These were delicious!!!
Quick question, is the nutritional value for the whole mixture or just for one pancake?
Buttermilk pancakes remind me of childhood, so I’m already in love with this recipe! I love that it’s also nut free! 🙂
When do you add the baking soda? It is not listed in the instructions.
Yes just came to ask the same !
Can you freeze these? Sorry if already been asked, just didn’t see
I don’t know what I did wrong but I followed the recipe exactly and mine turned out super runny. I ended up adding quite a bit of cassava flour to thicken it up. They came out great tasting but very flat not fluffy. They also took a lot longer than 10 minutes to prep not including the time it took to fix the recipe. Lots of dishes.
These are THE BEST pancakes I have ever had. My husband and I just couldn’t stop eating them. Thank you!
I’ve been gluten free for 14 years and these are by far the best GF pancakes I’ve ever made. So fluffy and moist, great flavor too. Now that I’m grain free too, I thought good pancakes were out of my life forever, but these are going to become a staple.
I only recently started cooking paleo for myself and family. I have tried a number of paleo pancake recipes. My teenage daughter is the critic. She says these pancakes are better than regular pancakes! I did use maple syrup instead of honey because she is particular about using honey, according to her it’s meant for toast and tea. Eating them now and lovely them!!
Love these! Even my non-pancake loving husband loved these, he said he prefers them over “regular” pancakes!
I made these pancakes for a Saturday breakfast for me and my boyfriend and he said these were the best pancakes he’s EVER had. Enough said and this is now my go-to recipe!!
I made these For the first time today and I was so impressed! Thank you so much, I will check out more of your recipes! Blessings from Northern Iraq!
Literally the ONLY gluten free pancakes my husband has ever liked. This is after trying different pancake recipes for almost 7 years!! I like less fluffy pancakes, so I omitted baking powder and cut baking soda down to 1/4 teaspoon. Thank you for another amazing recipe!!
I love all of Paleo Running Momma’s recipes…except this one. I followed this recipe exactly and 3 “pancakes” plus the rest of the batter ended up in the trash and we are having cereal. Not only did they taste horrible (I only got to try the very edge since these don’t actually cook) but they didn’t resemble a pancake either they were super flat, there was absolutely no fluff and they didn’t cook. I’m super disappointed because usually her recipes are spot on and delicious.
Hi,
Quick question. Could you please share your cornbread recipe (the one you mention here) please? I have been looking for one, and since all the recipes I make from you are AMAZING– I would love to try it also!
Michele-
Do you think the wet ingredients can be mixed the day before making the pancakes and store in fridge?
Fantastic. These pancakes are not lacking in taste or texture! Served it up w warm maple syrup (+ I used the honey method instead of the maple, and accidentally used almond extract instead of vanilla, in the recipe) and I couldn’t have had a better breakfast. M
One again, you’re amazing! 5/5
Looks good, but not actually buttermilk…misleading title
These came out great! I used heavy cream instead of coconut milk since I ran out, so not dairy free. We added blueberries and they were wonderful
Can someone help me trouble shoot? I thought I did everything right! I did have to add A LOT of extra liquid and they still ended up dense and gummy and in some cases undercooked! Even on super low heat! Had to finish a lot of them off in the microwave so my kiddos could eat them 😣 I measured 1/4 cup pancakes and spread them as much as I could! Any ideas?
These are delicious! I’m so glad I made them!
Once again you master a recipe! I was out of my paleo pancake mix and wanted pancakes! Michele you never disappoint! I’ve made many of your baked goods, but this is my first try at pancakes. Fluffy and delicious as promised. Bring on Saturday!
Hi I have to use flax seed eggs with my kids because of an egg allergy, it changed the consistency of the mix and make it into a dough. Should I use more coconut cream to fix this? Thank you
Another great recipe from you! My go to for pancakes. Thank you!
If I have buttermilk and I can drink it, may I use it in this recipe? I am not paleo but I am gluten free and rice free.
This is one of the best Paleo Pancake recipes you’ll ever find! I tried it and it was so stretchy and fluffy- could not even tell it was Paleo! Thanks so much Michele!
I forgot to say- Five Stars!
Delicious!!
Do you think these could be baked as a sheet pan pancake recipe? I always do keto sheet pan pancakes but would love to have a fluffier alternative…but I just don’t have the patience for babysitting and flipping pancakes. Thanks!
Or mix 1/3 tsp cream of tarter x 2 and 1/3 tsp baking soda and you will have 1 tsp of “baking powder”
Thanks for recipes. I have worn out your cook book 😀
Best pancake mix our gluten free house has had thus far!!!
These are so good and made my tummy so happy! Can’t wait to make them again!
Can you sub almond milk for coconut milk?
Light, fluffy, and scrumptious!
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Thank you! after 1-1/2 years of searching, I finally found a recipe that accommodates all my unique allergies, and it tastes like a pancake. They cooked fine in my Dash. I’m excited that they can be frozen as well. Do you have any tips for freezing and reheating?
Hi Michelle, thank you for this recipe, but I was quite confused, because the ingredients includes baking soda, but the directions do not. I was afraid that if I included the full amount of baking soda, that they would come out salty, so I only put half of the baking soda (1/4 tsp), and they tasted good. So maybe next time I will put the full amount, and maybe they will come out fluffier?
i totally made a batch all for myself and ate 4 one morning, 4 the next 😛 these have such a perfectly balanced taste imo
Can I use banana in place of eggs if there is an egg allergy?