Gluten Free Pancakes
These gluten free pancakes are a delicious and easy breakfast option! They can be enjoyed by everyone, whether you have a gluten sensitivity or not. These pancakes are simple to make and can be customized to suit your taste preferences. In this blog post, I will show you how to make the best gluten free pancakes that are light, fluffy, and full of flavor! Check out these Keto Pancakes too.
Why You’ll Love This Recipe
- There are several reasons why you’ll love this gluten free pancake recipe.
- Firstly, it is incredibly easy to make.
- You only need a few ingredients that you probably already have in your pantry.
- Secondly, they are absolutely delicious and have a light and fluffy texture that will satisfy your breakfast cravings.
- Great for breakfast, brunch, snacks or breakfast for dinner.
- Delicious any time of the day.
- Top with chocolate chips, blueberries, fresh fruit, maple syrup or peanut butter.
- Just like the classic pancakes from IHOP, but safe for Celiacs and those with a gluten allergy.
- These pancakes are both gluten free and nut free. Be sure to use nut free milk.
- Check out these Vegan Pancakes for an egg free version.
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free pancakes. Scroll down to the recipe card for full ingredients list and instructions.
Use gluten free 1 to 1 flour. Gluten free flour blends typically contain xantham gum and rice flour. King Arthur Flour and Bob’s Red Mill both make great versions. I have not tried this recipe using almond flour, coconut flour or oat flour. For Paleo pancakes and grain free, try these Cassava Flour Pancakes.
Both baking powder and baking soda help make these pancakes fluffy. This is not a typo. This recipe calls for 4 teaspoons baking powder and only ½ teaspoon baking soda.
A little granulated sugar adds sweetness. Overall, these pancakes are not overly sweet.
Add in a pinch of sea salt for extra flavor.
Only one egg needed to bind these pancakes together.
Any type of milk works. Use regular or dairy free. In a pinch, water can be used. For thinner pancakes, use more milk. Feel free to substitute milk with buttermilk to make gluten free buttermilk pancakes.
Melted unsalted butter helps thin out the batter. In addition, it adds a buttery flavor.
Vanilla extract adds a cozy homemade flavor.
Feel free to add in blueberries or chocolate chips to the batter before making.
Taste & Texture
These pancakes taste like classic pancakes. They have golden buttery edges and a soft fluffy center. Add maple syrup, blueberries or chocolate chips for added flavor.
One of the most important things about pancakes is texture. Gluten free pancakes can sometimes be dense or gritty. This recipe uses gluten free 1 to 1 flour to create a light and fluffy texture. They are similar to traditional pancakes.
How to Make
First, add gluten free flour, baking powder, baking soda, sugar and salt in a mixing bowl. Mix together.
Then, add in egg, milk, melted butter and vanilla. Stir until a thick batter forms. For thinner pancakes, add up to ¼ cup more milk until desired consistency is reached.
Heat a large nonstick skillet or griddle to low medium heat. Add enough butter to coat the bottom of the pan.
Once butter has melted, ladle out ¼ cup of batter in a round shape.
Cook pancakes for about 3 minutes or until small bubbles form. Then, carefully flip pancakes.
Cook another 3 minutes on the second side or until cooked through. Add more butter to the skillet as needed.
Finally, remove gluten free pancakes from pan. Top with more butter and maple syrup. Serve!
Expert Tips & Tricks
Use gluten free 1 to 1 flour. Other flours cannot be directly substituted.
The pancake batter is pretty thick.
For thinner pancakes, add slightly more milk or water to the batter.
For extra thick fluffy pancakes, allow the batter to rest for 5 to 10 minutes before making pancakes.
Feel free to substitute milk with buttermilk.
Allow the pan or griddle to heat up and the butter to melt before adding pancake batter. This will yield beautiful golden crispy edges.
Add more butter to the pan as needed. It should never be dry.
Flavor Variations & Add Ins
This recipe is a great base for all kinds of flavor variations.
For something fruity, add some chopped berries or sliced bananas to the batter. Or, top with fresh berries or caramelized bananas.
If you prefer a more savory breakfast, you can add some cooked bacon or sausage to the pancakes.
You can also experiment with different spices, such as cinnamon, nutmeg, or ginger, to add some warmth and depth of flavor to the pancakes.
My favorite is chocolate chip pancakes! Add chocolate chips to the batter or top cooked pancakes with chocolate chips.
Replace milk with buttermilk for a deeper flavor.
How to Serve & Store
Gluten free pancakes are delicious on their own, but they’re even better with some toppings.
You can keep it simple with some butter and maple syrup, or you can get creative with different toppings.
Here are a few ideas:
- Fresh fruit: Sliced strawberries, blueberries, or raspberries
- Nut butter: Peanut butter, almond butter, or cashew butter
- Chocolate chips: Dark chocolate chips, white chocolate chips, dairy free chocolate chips or mini chocolate chips
- Coconut flakes: Toasted coconut flakes or unsweetened shredded coconut
- Top with whipped cream
- Top with caramel sauce or hot fudge sauce for a dessert feel
If you have leftover pancakes, you can store them in an airtight container in the fridge for up to 3 days.
To reheat, simply pop them in the toaster or microwave for a few seconds.
You can also freeze the pancakes for longer storage.
To freeze, place the pancakes in a single layer on a baking sheet and freeze for 1 hour.
Once frozen, transfer them to a freezer bag or container and store in the freezer for up to 3 months.
Frequently Asked Questions
Gluten free pancakes are made with gluten free flour, milk, eggs, sugar, baking soda, baking powder and butter.
Yes, gluten free flour can be substituted for regular flour in pancakes. Be sure to use a cup for cup direct substitute.
Yes, they taste like classic pancakes!
Most pancakes contain wheat flour, therefore making them not safe for gluten free people.
There are many brands who make gluten free pancake mix. Some of these include King Arthur Flour, Simple Mills, Krusteaz, Birch Benders and Thrive Market.
Pyrex 3 Glass Mixing Bowls: These glass mixing bowls are great for baking and cooking.
Pyrex Glass Measuring Cups: Use these measuring cups for measuring out the ingredients. They are durable, sturdy and easy to clean.
Whisk: Whisk together the pancake batter.
Spatula: Use a spatula to flip the pancakes.
Nonstick Skillet: This is my favorite nonstick skillet for any recipe.
You May Also Like
If you make this easy gluten free pancake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Gluten Free Pancakes
- First, add gluten free flour, baking powder, baking soda, sugar and salt in a mixing bowl. Stir together.
- Then, add in egg, milk, melted butter and vanilla. Stir until a thick batter forms. For thinner pancakes, add up to ¼ cup more milk until desired consistency is reached.
- Heat a large nonstick skillet or griddle to low medium heat. Add enough butter to coat the bottom of the pan.
- Once butter has melted, ladle out ¼ cup of batter in a round shape.
- Cook pancakes for about 3 minutes or until small bubbles form. Then, carefully flip.
- Cook another 3 minutes on the second side or until cooked through. Add more butter to the skillet as needed.
- Finally, remove from pan. Top with more butter and maple syrup. Serve!
- Use gluten free 1 to 1 flour. King Arthur Flour and Bob’s Red Mill make great options.
- This pancake batter is relatively thick. This produces thick and fluffy pancakes.
- For thinner pancakes, add slightly more milk to the batter.
- Feel free to add in blueberries or chocolate chips to the pancake batter.
- Allow the pan to heat and butter to melt before adding batter to the pan.
- Continue adding butter to the pan to prevent dryness and sticking.
- Store leftovers in the fridge for up to 3 days.
- Freeze for up to 3 months if needed.
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