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You’ll Love this GF Pancake Recipe
- Perfect Texture – Isn’t this always the problem with gluten-free pancakes? These are light, fluffy, and there’s none of that gummy underdoneness that often comes with gluten-free treats.
- Easy-to-Make – No complicated steps or specialty ingredients. You can whip these together on a busy weekday in under 25 minutes!
- Gluten-Free + Dairy-Free – These pancakes have been the best breakfast solution for my toddler with food allergies!
- Delish – Perfectly sweet with a hint of vanilla – they honestly don’t need syrup at all, but they sure are good drizzled with maple syrup and fresh berries.
Homemade Gluten-Free Pancakes Recipe
Oh my goodness, I finally mastered a gluten-free pancake recipe that is just as good as traditional pancakes! We LOVE pancakes in our house. I have made them with lots of different toppings (like my Carrot Cake Pancakes Recipe), but in the past when I’ve had gluten-free pancakes, the texture can tend to be a struggle.
This Gluten-Free Pancakes recipe is a game-changer, though! It’s my go-to fluffy texture pancake recipe for all the fun toppings we like to add. My kids love them, I love them, and I know you’re going to love them, too!
RELATED: Almond Flour Waffles
Gluten Free Pancake Ingredients
The basic ingredients in this dairy-free gluten-free pancake mix can be found in any local grocery store. Here’s what you’ll need:
- Gluten-Free All-Purpose Flour – Look for a gluten-free flour blend that is labeled as a 1:1 or cup-for-cup ratio. This just means that 1 cup is equivalent to 1 cup of regular all-purpose flour. These mixes have everything in them to create these perfect pancakes!
- Raw Sugar – It’s just the right amount to balance the taste. You can substitute equal amounts of white granulated sugar or double the amount if using coconut sugar.
- Baking Powder, Baking Soda, and Salt
- Plant-Based Milk – Any milk will do! I love using soy milk or oat milk in this recipe for a thicker batter or almond milk for a thinner batter.
- Vegan Butter – Look for vegan butter in sticks or in a tub. They melt quickly so watch it closely when melting it for the recipe.
- Vanilla Extract – You will love what the vanilla adds to the pancake flavor. It’s subtle but warm and comforting. Swap it out with almond extract for a different flavor that goes great with fruit on your pancakes!
- Egg – The egg is the binder in our pancakes, holding everything together. You can substitute with a flax egg if you don’t eat eggs – How to Make Flax Eggs
How to Make Gluten Free Pancakes
I am obsessed with how easy it is to make this recipe! Here’s how to make Gluten-Free Pancakes:
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
- Whisk the melted butter into the milk, and then add the vanilla and egg.
- Gently stir to combine the dry ingredients and the wet ingredients into a batter without over-mixing.
- Heat a griddle or non-stick skillet to medium heat.
- Scoop about 1/4 cup of batter onto the pan for each pancake.
- When the edges become dry and there are bubbles throughout the batter on the top, flip and continue cooking for about 1 minute.
- Remove from the skillet, and continue until all the pancakes are cooked.
TIP: The batter will be slightly thick and lumpy! Be sure not to overmix it. Lumps are absolutely okay and welcome!
GF Pancakes FAQs
I have great results using Cup4Cup, King Arthur, and Bob’s Red Mill brands, but there are several good brands out there to choose from.
Yes! This recipe works great with regular wheat all-purpose flour as well. Use equal amounts of flour and the rest of the ingredients remain the same.
The topping options for these pancakes are endless! Check out my Cottage Cheese Pancakes blog for a list of tasty options.
My favorite trick for knowing if pancakes are cooked through after they’ve been flipped is to lightly touch the top of the pancake. If it is soft to your touch, they’re ready to take out of the pan!
Sprinkles, mini chocolate chips, chopped pecans, bananas, and blueberries would all be so good added to the batter before cooking! Use your imagination!
Gluten Free Pancakes Recipe Toppings
- Maple Syrup
- Honey
- Whipped Coconut Cream
- Chopped Walnuts
- Sliced Bananas
- Fresh Berries
- Powdered Sugar
- Drizzle Nut Butter
Storing GF Pancakes
- Refrigerator – Stack leftover pancakes and place them in an airtight container or freezer bag. Place in the for 3-4 days.
- Freezer – Store in a freezer bag or airtight container and freeze for up to 2 months.
- Reheating – Reheat in the microwave. Cover them with a moist paper towel and microwave for 30-60 seconds for refrigerated, and 60-90 seconds for frozen pancakes.
More Gluten-Free Breakfasts You’ll Love
- Gluten-Free Waffles Recipe
- Homemade Gluten-Free Bagels
- Maple Apple Spice Gluten-Free Granola
- Gluten-Free Lemon Raspberry Muffins
- Gluten-Free Blueberry Bread
Healthy Pancake Recipes to Try
- Cottage Cheese Pancakes
- Easy Fluffy Pecan Pancakes
- Healthy S’more Pancakes
- The BEST Vegan Buckwheat Pancakes
- 10-Minute Healthy Banana Pancakes
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Gluten Free Pancakes
Equipment
Ingredients
- 2 cups gluten-free all purpose flour
- 2 Tablespoons raw sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups plant-based milk
- 3 Tablespoons vegan butter
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
- Melt the butter in the microwave.
- Slowly whisk the melted butter into the milk, and then add the vanilla and egg.
- Whisk the wet ingredients well, and then slowly pour it into the flour mixture.
- Stir gently to combine all of the ingredients into a batter without over-mixing.
- Heat a griddle or nonstick skillet to medium heat.
- Lightly butter or grease the skillet, and scoop about 1/4 cup of batter onto the pan for each pancake.
- When the edges become dry and there are bubbles throughout the batter on the top, flip and continue cooking for about 1 minute.
- Remove from the skillet, and continue until all the pancakes are cooked.
Notes
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- Storing – Stack leftover pancakes and place in an airtight container or freezer bag. Store in the fridge for 3-4 days or freeze for up to 2 months.
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- Reheating – Reheat in the microwave. Cover them with a moist paper towel and microwave for 30-60 seconds for refrigerated, and 60-90 seconds for frozen pancakes.
- This recipe makes about 12 medium-sized pancakes!
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