These fluffy dairy-free and gluten-free pancakes are soft, light, and golden brown—just waiting to be topped with a pat of vegan butter, warm maple syrup, and fresh fruit. This easy gluten-free pancake recipe takes just 15 minutes to make and is so good, nobody will know they’re gluten-free!
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❤️ Sandi’s Recipe Summary
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There is nothing like a stack of light and fluffy homemade gluten-free pancakes to start off your morning. It is one of our favorite recipes to make for breakfast. This is a quick and easy gluten-free pancake recipe, which is perfect for busy school mornings and lazy weekends.
Breakfast is the most important meal of the day. It kickstarts your brain and body to help you prepare for your day! If you love breakfast, you will want to check out my gluten-free breakfast recipes for more breakfast inspiration! You can even have these for brinner, meaning breakfast for dinner :-).
Allergen Information:
I know many of my readers have multiple food sensitivities. These homemade pancakes are:
- gluten-free
- dairy-free
- nut-free
- oat-free
- soy-free
- See the Substitutions Section below for egg-free and gum-free alternatives.
Substitutions:
- To make these pancakes vegan, use Bob’s Red Mill Egg Replacer according to the package directions. It works well in this recipe.
- To make these pancakes gum-free, use my DIY Gluten-Free Flour Blend.
Gluten-Free Pancakes Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend, King Arthur’s Measure for Measure Gluten-Free Blend, and my DIY Gluten Free All Purpose Flour Blend. That doesn’t mean others will not work; I have not tested other flours.
- Xanthan Gum – If your gluten-free flour blend doesn’t contain Xanthan Gum, you need to add 3/4 teaspoon to the dry ingredients. If your mix has it already, skip this.
- Baking Powder – Be sure to use aluminum-free. Regular baking powder has aluminum, and this leaves a bitter aftertaste.
- Eggs – I used size large.
- Brown Sugar – you can use regular sugar, too. I like how the brown sugar adds a slightly caramelized flavor.
- Light Oil – I like using avocado or grapeseed oil because they are light. You can use any light oil. Do NOT use olive oil. It will not stand up to the heat.
- Non-Dairy Milk – I used cashew milk for this recipe. I have also had great luck with rice, almond, and regular organic full-fat milk. If you use oat milk, you can check this list to see if your oat milk is gluten free.
Gluten-Free Pancakes Make Ahead Tip:
You can double the batch and freeze pancakes between layers of wax paper. Reheat from frozen in a toaster for a quick weekday breakfast!
How to Make Gluten-Free Pancakes (Step-By-Step):
Note From The Kitchen: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your pancake batter is too runny, add more flour; if it is too thick, add more liquids.
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Step 1: Add your gluten-free flour blend, baking powder, salt, and brown sugar to a large
Step 2: Add the eggs, oil, and non-dairy milk to a smaller
Step 3: Pour the wet ingredients into the dry ingredients and mix them into the pancake batter. Optional: Let the batter sit for 15 minutes. This will allow the rice flour to soften and eliminate any grittiness. The batter should be thick but pourable, similar to yogurt.
Step 4: It is really easy to cook pancakes in a frying pan. Heat a pan over medium heat. Add light oil to prevent sticking if your pan isn’t non-stick. You can also use a cast-iron skillet or a griddle. Coconut oil adds a subtle sweetness and works beautifully for pancakes because of its high smoke point.
Step 5: Use a ladle to pour some gluten-free pancake batter into small circles onto your hot skillet. Cook for 3-4 minutes until bubbles form in the batter. Use a spatula to flip the pancakes over to the other side. Cook for 2 minutes and remove from the pan to a plate.
👀 Sandi Says: If you use a cast iron pan, use a metal spatula to flip the pancakes. If you use a frying pan or non-stick skillet, use a plastic spatula so you don’t scratch the pan’s surface.
If you notice your pancakes are too dark when you flip them, turn the stove heat down to medium-low. Check my Gluten-Free Pancake Syrup List to ensure you use gluten free syrup. If you love pancakes like my family, you will also want to check out my gluten free buckwheat pancakes recipe!
Storage and Freezing Tips:
- These pancakes will keep fresh for up to 3 days in the refrigerator. Store in an airtight container.
- I like to reheat my pancakes in the toaster or microwave. Toast them on a low setting for 3 minutes, or heat them in your microwave for 25-30 seconds.
My favorite pancake mix-ins:
You can add so many fun things to change up your pancakes and make them fun to eat for breakfast.
- Blueberries, peaches, and other fruit
- Pecans or walnuts
- Shredded coconut
- Chocolate chips
Frequently Asked Questions:
In my recipe, you can use most flour blends. I like King Arthur’s Measure for Measure and Bob’s Red Mill 1:1 best. Other blends may need minor adjustments to the liquid ratio. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
If your pancakes burn before they get bubbly on one side, your stove’s cooking heat is too high. Turn down the heat and allow the pan to cool before making the next batch.
If you do not want to use syrup on your stack of pancakes, you can use some great alternatives for syrup. Here are some of my favorites: honey, jam, fruit preserves, or even whipped cream and fresh berries.
To freeze the pancakes, cool them to room temperature. Tear off a piece of wax paper. Put a pancake on the wax paper and fold the wax paper over the pancake. Repeat until all of the pancakes are layered in wax paper. This will prevent the pancakes from sticking to each other. Put the wrapped pancakes into a freezer-safe sealable bag.
Gummy middles can happen if you cook at too high a heat. The outsides overcook before the middles are done. Try cooking on slightly lower heat or let the batter rest longer.
If your pancakes are flat, either the baking powder has expired or your pancake batter was too wet.
What is the best pan for making pancakes?
Many readers have asked me for the best pan for making homemade pancakes. I love to use my cast-iron skillet. It heats evenly and doesn’t need a lot of oil to prevent the pancakes from sticking to the pan.
If you love waffles, you will want to try my Gluten-Free Pumpkin Waffles recipe. They are the fluffiest of waffles!
More Delicious Gluten Free Pancake Recipes:
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pancakes Recipe
Ingredients
Method
- In a large bowl, add 1 1/2 cups gluten free flour blend, 1 tablespoon brown sugar, 1 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/4 teaspoon sea salt and whisk to blend.
- In a smaller bowl, add 2 large eggs, 1 1/4 cup non-dairy milk, 1/4 cup light oil, and mix.
- Pour the wet ingredients into the dry ingredients and mix until just barely mixed. (*see note)
- NOTE: Every gluten free flour blend performs a little differently. Some of the starchy blends need more liquid than others. Use the photo as a guide to the consistency that the gluten free pancake batter should be.
- Heat a skillet, cast-iron pan, or griddle to medium temperature. Add 1 tablespoon oil if your skillet is not non-stick.
- Test to make sure your skillet is hot by dropping a small droplet of water onto the skillet. If it sizzles, the skillet is ready.
- Use a ladle to pour pancake batter onto the skillet. Pour into small circles, depending on what size you want your pancakes to be. Turn the heat to medium-low.
- When you see tiny bubbles in the pancake batter, and the top looks duller than glossy, use a spatula to flip your pancakes to cook the other side. Cook on the other side about 2 minutes then remove to a plate.
- HINT: If you are using a cast-iron pan, use a metal spatula for flipping the pancakes. If you are using a frying pan or non-stick skillet, it is important to use a plastic spatula so you don't scratch the surface of the pan.
- Top with maple syrup, butter, and fresh fruit.
Nutrition
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF Blend, Bob’s Red Mill 1 to 1 GF Blend, and Authentic Foods Multi Blend gluten free flours. Others may work very well, I just haven’t tested other brands yet.
- If your gluten free flour blend doesn’t contain Xanthan Gum, please add 1 teaspoon!
- I like to use brown sugar but you can use regular sugar if you prefer. Coconut sugar doesn’t work very well. I would use honey if you are looking to use unrefined sugar.
- I like to use coconut oil for making pancakes because it adds a little sweetness. Coconut oil also has a high smoking point, making it perfect for pancakes. If you notice your pancakes sticking to the pan, you need to use a little more oil.
- You can use any non-dairy milk or regular milk, but I do NOT suggest canned coconut milk.
- Feel free to add mix-ins like chocolate chips, walnuts or pecans, or fresh fruit to the pancake batter.
- These pancakes will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post was updated from a Sept 2020 post with more details, tips, and tricks to make the perfect gluten free pancakes.
Do I need to add Xanthan gum to this pancake recipe or any of your recipes when using your easy diy gluten free flour mix?
Hi Diane, If you use my DIY blend with the psyllium husk powder, you do not need to use any xanthan gum. I hope this helps.
Hi Sandi would this batter recipe work for a waffle iron too?
Hi Cathy, YES!! This makes great waffles :-).
I made this recipe but substituted the eggs and oil with 1 ripe mashed banana plus a 1/2 cup of pumpkin purée. I also added vanilla and cinnamon. Amazing!!!
Hi Rita, I am so glad you were able to sub out the eggs in this recipe. Thank you for letting me and other readers know this is possible!
Delicious and easy to make. I often double or triple the recipe and then freeze the extra pancakes for easy breakfasts down the line. My add in is crisply cooked bacon that I crumble into the batter. This is a family favorite. Thanks so much for this yummy pancake recipe!
Ooooh, I never thought to add crumbled bacon to the batter. This sounds so good. Thank you!
Made this this morning and it’s the best gluten free recipe I’ve made. I did add cinnamon and vanilla to mine.
I am really glad you enjoyed the pancakes. Thank you so much, Rita.
I would like to use your flour blend to make these but don’t have the psyllium husk yet. Could I use everything else and add in Xanthan gum instead?
Hi Katherine, This is completely fine. I would add the xanthan gum to the recipe you make and not the bulk flour you mix up. I typically use 1 teaspoon of xanthan gum in my recipes…it it isn’t in the gluten free flour blend.
Unfortunately psyllium husk has no replacement or substitution. It’s one of the ingredients used in gluten free baking that needs to be used when called for.
Hi Ella, xanthan gum or guar gum are very commonly used as a binder in gluten free baking. Psyllium husk does the same job in baking, so you could use any of them (not together.)
Very easy pancake recipe and it turns out great every time, I use king Arthur measure for measure.
I am so glad you enjoy this recipe. I love it with King Arthur’s 1:1.
Can this be made in a casserole dish or sheet pan for sheet pan pancakes?
Hi Sabrina, I haven’t tested baking this. I would assume it would work, but I am not sure how long to tell you to bake it. If you try it, please come back and let us know how it turns out.
These really are delicious! I’ve made them a few times now. My kids always want me to add chocolate chips but I also like them plain. They are equally good with Bob’s cup for cup GF flour or King Arthur GF measure for measure flour. I use regular cow milk since we don’t have dairy sensitivities once the milk is heated (as it is in cooking the pancakes). Thanks for the wonderful recipe!
I am thrilled you enjoyed them Sarah. My kids love them with chocolate chips too :-). Thank you for coming to let me know.
I am the only person in my household who is gluten free and everyone agreed these were the best pancakes they have ever had! I did sub duck eggs due to sensitivity, these are larger so I added 2 tablespoons of extra flour. I also added 1/8 cup of cane sugar in addition to the brown sugar, because I love them sweeeeeeet!
Thank you for the awesome recipe!
You are so welcome Erin :-). I am glad everyone loved them!