You are going to love these fluffy dairy-free gluten free pancakes! Top them with butter, maple syrup, and some fresh berries. This easy gluten free pancakes recipe is sure to please your pickiest eaters! These pancakes take about 15 minutes to make!
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, 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 all of my gluten free breakfast recipes! You can even have these for brinner, meaning breakfast for dinner :-).
Why These Gluten Free Pancakes Are Great:
- These pancakes are the real deal and quick and easy to make! Breakfast is ready in just 15 minutes!
- This recipe is also dairy-free!
- You will also love the convenience of being able to freeze these pancakes. That way, you will always have these delicious pancakes on hand!
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
- Gluten free flour blend -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 will need to add it in. 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 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, 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.
Step 1: Add your gluten free flour blend, baking powder, salt, and brown sugar to a large
Step 2: In a smaller
Step 3: Pour the wet ingredients into the dry ingredients and mix them into the pancake batter.
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 of the gluten free pancake batter should be.
The Best Pan For Pancakes:
Many readers have asked me what the best pan for making homemade pancakes is. Personally, I love to use my cast-iron skillet to make pancakes. It heats evenly and doesn't need a lot of oil to prevent the pancakes from sticking to the pan.
I absolutely love my 12-inch cast iron skillet. I use it for pancakes, skillet cakes, and many of my dinner recipes. It is easy to clean, and perfectly non-stick!
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 use a cast-iron skillet or a griddle.
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.
Many prefer to use a frying pan coated in oil. I do not like non-stick pans because of the fumes that come from the non-stick coating.
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 you see 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.
HINT: Using a cast iron pan, use a metal spatula to flip 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 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 as much as my family, you will also want to check out my gluten free buckwheat pancakes recipe!
Make Them 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.
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.
- Blueberries, peaches, and other fruit
- Pecans or walnuts
- Shredded coconut
- Chocolate chips
Check out this fun gluten free pancakes web story too!
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.
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.
Natural maple syrup is gluten free. For any brands that are a blend (like Aunt Jemima etc) you should always look at the ingredients list to verify. Aunt Jemima has a caramel color, which can be made from gluten.
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.
If you do not want to use syrup on your stack of pancakes, there are some great alternatives for syrup you can use. Here are some of my favorites: honey, jam, and fruit preserves, or even whipped cream and fresh berries.
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.
Yes, my DIY Gluten Free All Purpose Flour with no xanthan gum or guar gum works perfectly in this pancake recipe!
If you love waffles, you will want to try my Gluten Free Pumpkin Waffles recipe. They are the fluffiest of waffles!
What Store-Bought Pancake Mixes Are Gluten Free?
If you prefer to buy pancake mix, that is 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.
This post was updated from a Sept 2020 post with more details, tips, and tricks to make the perfect gluten free pancakes.
More Delicious Gluten Free Breakfast Ideas:
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 sea salt
- 2 large eggs
- 1 ¼ cup non-dairy milk *see note
- ¼ cup light oil * see note
- 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)
- 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 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.
- 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.
- 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 air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
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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!
These came out great - so nice to have a gluten-free option because we really love pancakes in our house! Next time I will try some of the mix-ins!
That is great! I am really glad you enjoyed them 🙂
Thank for the GF flour blend recommendations. I have some Bobs Red Mill GF flour in my pantry that needs to be used up! These look amazing!
I am really glad to help Laura!
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.