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+ servings
a stack of gluten free pancakes with blueberries and butter on top

Gluten Free Pancakes Recipe

Sandi Gaertner
Light and fluffy dairy-free gluten free pancakes that are perfect for breakfast. There is an egg-free option too, making this a great choice for vegan eaters too!
5 from 7 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 4
Calories 390 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  1. 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.
  2. If your gluten free flour blend doesn't contain Xanthan Gum, please add 1 teaspoon!
  3. 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.
  4. You can use any non-dairy milk or regular milk, but I do NOT suggest canned coconut milk.
  5. Feel free to add mix-ins like chocolate chips, walnuts or pecans, or fresh fruit to the pancake batter.
  6. These pancakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 40gProtein: 10gFat: 23gSaturated Fat: 4gCholesterol: 89mgSodium: 485mgPotassium: 207mgFiber: 5gSugar: 8gVitamin A: 242IUCalcium: 161mgIron: 2mg
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