Soft fluffy gluten free pancakes, topped with butter and delicious maple syrup. This easy gluten free pancakes recipe is sure to please your pickiest eaters! Top with fresh fruit for a delicious breakfast that is ready in about 15 minutes!
Not only are these homemade pancakes gluten free, but they are also dairy-free and I include an easy egg-free option too to make them vegan!
There is nothing like a stack of light and fluffy homemade gluten free pancakes to start off your morning. This is a quick and easy recipe, 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 get ready for your day! If you love breakfast, you will want to check out all of my gluten free breakfast recipes! You can even have these for brinner, meaning breakfast for dinner :-).
Why you will love these pancakes:
These pancakes are quick and easy to make! Breakfast is ready in just 15 minutes! You will also love the convenience of being able to freeze these pancakes. That way you will always have these delicious pancakes on hand!
- Gluten free flour blend -Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn't contain Xanthan Gum, you will need to add it in. If your mix has it already, skip this.
- Baking soda, baking powder, salt
- Eggs - size large
- Brown sugar - you can use regular sugar too, I just like how the brown sugar adds a slightly caramelized flavor.
- Light oil - I like to use avocado oil or grapeseed oil because they are light. You can use any light oil but 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 milk, almond milk, and regular organic full-fat milk.
- Fresh fruits to top your pancakes
- Maple syrup
How to make this recipe:
Step 1: Add your dry ingredients to a large bowl and whisk to blend.
Step 2: In a smaller bowl, add your wet ingredients and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix.
This is what your batter will look like. I wanted to include this photo so you can see the consistency.
Step 4: Heat a pan over medium heat. Add a little light oil to prevent sticking if your pan isn't non-stick. You can also use a cast-iron skillet or a griddle.
Step 5: Pour some batter into circles on your hot skillet. Cook 3-4 minutes until you see bubbles in the batter. Use a spatula to flip the pancakes over to the other side. Cook 2 minutes and remove from the pan to a plate.
If you love pancakes as much as my family, you will also want to check out my gluten free buckwheat pancakes recipe too!
Make these pancakes egg-free:
These gluten free pancakes are already dairy-free. If you are vegan or need to avoid eggs due to allergies, you can make these gluten free pancakes without eggs too. Gluten free vegan pancakes are all the rage.
If you have been reading my newsletters, Mr. Fearless Dining has gone vegan! I have been experimenting with egg replacers to see what works best in my recipes. For this pancake recipe, to make my pancakes vegan, Bob's Red Mill Egg Replacer is the best egg substitute.
Mix-ins to try:
You can add so many fun things to change up your pancakes and make them fun to eat for breakfast.
- Pecans or walnuts
- Shredded coconut
- Chocolate chips
FAQ and Expert Tips:
If your pancakes are burning before they get bubbly on one side, that means your cooking heat is too high. Turn down the heat and allow the pan to cool a little bit before making the next batch.
Fluffy pancakes are easy to make. In gluten free cooking and baking, over mixing the batter can make your pancakes become very dense. To keep them fluffy, mix your wet and dry ingredients until they are "just barely" mixed. Lumps are okay...you won't even notice them when the pancakes are cooked.
To freeze the pancakes, allow the pancakes to cool 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 the wax paper. This will prevent the pancakes from sticking to each other. Put the wrapped pancakes into a freezer-safe sealable bag.
These pancakes will keep up to 3 days in the refrigerator. Store in an air-tight container. You can reheat them in your microwave or toaster.
What store-bought pancake mixes are good?
If you prefer to buy pancake mix, that is totally fine! There are several that you can buy that taste great.
My favorite is Pamela's Pancake & Waffle Mix. (*Note it contains almond flour so if you are nut-free, don't get this one!) I also love King Arthur's GF Pancake Mix and these funfetti GF pancakes by Krusteaz.
More Delicious Gluten Free Breakfast Ideas:
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Gluten Free Pancakes Recipe
- 1 ½ cups gluten free flour blend (*see note)
- 1 tablespoon brown sugar (*see note)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 ¼ cup non-dairy milk (*see note)
- ¼ cup light oil
- 1 tablespoon oil for cooking
- In a large bowl, add your dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and the brown sugar and mix.
- Pour the wet ingredients into the dry ingredients and mix until just barely mixed. (*see note)
- Heat a skillet, cast-iron pan, or griddle to medium temperature. Add a little light 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.
- Top with maple syrup, butter, and fresh fruit.
- 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.
- 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 air-tight container, or up to 4 months in the freezer.
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