This is the Best Gluten-Free Pancakes Recipe! Light and fluffy with no refined sugar or dairy. You’ll never have to purchase boxed pancake mix again!
Over the years we’ve tried many gluten-free pancake mixes but none of them compare to the taste and texture of these gluten-free pancakes. Hands down, this is the best gluten-free pancakes recipe ever! These pancakes are soft and fluffy with a sweet vanilla flavor, and no refined sugar or dairy.
Cooking for a large party? These classic gluten-free pancakes can easily be doubled or tripled. You could also make these delicious pancakes for an easy grab-and-go breakfast throughout the week, which helps with busy mornings.
Jump to:
- Gluten-Free Pancakes Ingredients
- How To Make Gluten-Free Pancakes
- How to make gluten-free pancake mix?
- Can I make this gluten-free pancake recipe vegan?
- Can I freeze pancakes?
- How to reheat frozen pancakes?
- Why are my pancakes flat?
- Is pancake syrup gluten-free?
- Add your favorite pancake mix-ins!
- Looking For More Breakfast Ideas? Check Out The Links Below
- Recipe
- Reviews
Gluten-Free Pancakes Ingredients
This easy gluten-free pancake recipe is made with just a few ingredients.
- Gluten-Free Flour: My favorite gluten-free flour blend to use is Bob Red Mill 1 to 1 Gluten-free flour. It’s an even swap for most wheat-based recipes and produces the best results. Please note that not all gluten-free flours produce the same results. For best measurements, I recommend weighing your flour on a food scale.
- Egg: Make sure the large egg is at room temperature to avoid the coconut oil from hardening.
- Oil: The oil used in this recipe is from the brand Nutiva, Coconut Oil in “Buttery Flavor.” You can also use regular unrefined coconut oil, avocado oil, ghee, or melted unsalted butter if dairy is tolerated.
- Vanilla Extract: My favorite extract to use is by the brand Simply Organic, made with real vanilla beans. The quality of the vanilla is important for producing the best flavor.
- Honey: For extra health benefits, try to use organic, local, raw honey. Not a fan of honey? You can always swap out the honey for maple syrup or coconut sugar.
- Baking Powder: Not all baking powders are gluten-free, so make sure to read the label. This is the main ingredient that makes fluffy gluten-free pancakes.
- Milk: To keep this recipe dairy-free I use vanilla almond milk, but feel free to use any non-dairy milk of your choice. Make sure the milk is at room temperature. A quick tip to bring the milk to room temperature quickly is to microwave the milk in a glass container for 10 seconds.
- Salt: Salt helps bring out the sweetness in the pancakes.
How To Make Gluten-Free Pancakes
These perfect gluten-free pancakes are so easy to make! Soft and fluffy with a sweet vanilla flavor.
- In a large bowl whisk together the egg, melted oil, vanilla extract, and honey until well combined. Slowly add the milk to the mixing bowl, and mix together for 1 minute.
- Add the dry ingredients to the wet ingredients. Continue to mix until well combined.
- Take a teaspoon of coconut oil and grease the bottom of a medium-sized nonstick pan. Place the frying pan on the stovetop and turn the burner to medium-low heat.
- Using a spoon, pour the pancake batter onto the pan, about ¼ cup at a time. Cook the pancake until the batter starts to produce air bubbles in the middle and the edges begin to lift, then flip. Continue to cook pancakes until golden brown, about 2-3 minutes on each side.
- Serve immediately with a pat of butter and a drizzle of maple syrup!
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to make gluten-free pancake mix?
For a quick and easy ready-to-use gluten-free pancake mix, measure out of the dry ingredients into a glass jar and store the dry mix for up to 1 month. When it comes to making gluten-free pancakes, all you will need to do is add the wet ingredients. It's such an easy and convenient way to have gluten-free pancake mix on hand.
Just make sure to measure the gluten-free flour properly. I highly recommend using a food scale whenever weighing gluten-free flour for the most accuracy. Please note that different flours may yield different results. In this recipe, I use Bob's Red Mill 1:1 gluten-free flour blend.
Can I make this gluten-free pancake recipe vegan?
To make gluten-free vegan pancakes simply swap the large egg for flax eggs, use non-dairy milk, and change out the honey for coconut sugar or maple syrup.
The rise of the pancakes may be slightly less compared to the egg version. Serve with vegan butter and syrup.
Can I freeze pancakes?
Yes, you can freeze gluten-free pancakes, by following these instructions:
- Allow the pancakes to come to room temperature.
- Stack each pancake with a layer of parchment paper in between, and store them inside a freezer bag or airtight container.
- If you want to avoid the tedious task of layering parchment paper, try freezing the pancakes individually first. Place the room temperature pancakes onto a baking sheet, spread apart, and freeze for 30 minutes.
- Remove the baking sheet from the freezer and proceed to fill the freezer bag.
- Label the outside of the bag with today's date and freeze up to three months.
How to reheat frozen pancakes?
This is a good recipe to make ahead with a couple of options when reheating frozen pancakes. The first option is to reheat the pancakes in the oven. Place the frozen pancakes on a large baking sheet and reheat in the oven at 350°F for ten minutes, until hot. The second option is to microwave the pancakes, using two at a time. Place them on a microwave plate, and microwave them for 60-90 seconds, flipping halfway through.
Why are my pancakes flat?
The most common reason for flat or thinner pancakes is too much liquid or expired baking powder. The pancake batter should be thick enough that it drips off the spoon slowly, not run off the spoon. Weighing your gluten-free flour is the most accurate way to measure. If your pancake batter still appears too thin, add 1 tablespoon of flour at a time until you reach the desired pancake batter consistency. A quick way to check to see if the baking powder is fresh is to add a tablespoon to a small dish with a splash of warm water. The baking powder should fizzle or bubble is fresh.
Is pancake syrup gluten-free?
Pure maple syrup is naturally gluten-free, and a healthier option compared to overly processed "pancake syrups." Make sure to always read the back of the food label to ensure.
Add your favorite pancake mix-ins!
Fold in one cup of your pancake favorite mix-in! I love adding blueberries or mini chocolate chips to the pancake batter.
Looking For More Breakfast Ideas? Check Out The Links Below
- Spinach Bacon and Leek Quiche (Gluten-Free)
- Banana Bread (Gluten and Dairy-Free)
- Pumpkin Rosemary Biscuits and Gravy (Gluten-Free)
- Orange Cardamom Bread (Gluten and Dairy-Free)
- Vanilla Bean Citrus Fruit Cups
Recipe
The Best Gluten-Free Pancakes
Ingredients
Wet Ingredients
- 2 tablespoons coconut oil, melted
- 1 large egg, room temperature
- 1 tablespoon honey or sugar
- 2 teaspoons vanilla extract
- ¾ cup almond milk, room temperature
Dry Ingredients
- 1 cup + 2 tablespoons gluten-free flour (153g)
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
- In a large bowl whisk together the egg, melted oil, vanilla extract, and honey until well combined. Slowly add the milk to the mixing bowl, and mix together for 1 minute.
- Add the dry ingredients to the wet ingredients. Continue to mix until well combined.
- Take a teaspoon of coconut oil and grease the bottom of a medium-sized nonstick pan. Place the frying pan on the stovetop and turn the burner to medium-low heat.
- Using a spoon, pour the pancake batter onto the pan, about ¼ cup at a time. Cook the pancake until the batter starts to produce air bubbles in the middle and the edges begin to lift, then flip. Continue to cook pancakes until golden brown, about 2-3 minutes on each side.
- Serve immediately with a pat of butter and a drizzle of maple syrup!
- Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Notes
- Use dairy-free milk
- Replace honey with sugar or maple syrup
- Replace egg with a flax egg
- Allow the pancakes to come to room temperature.
- Stack each pancake with a layer of parchment paper in between, and store them inside a freezer bag or airtight container.
- If you want to avoid the tedious task of layering parchment paper, try freezing the pancakes individually first. Place the room temperature pancakes onto a baking sheet, spread apart, and freeze for 30 minutes.
- Remove the baking sheet from the freezer and proceed to fill the freezer bag.
- Label the outside of the bag with today's date and freeze up to three months.
Danny says
Just as good if not better than most gluten, dairy, and refined sugar-filled pancakes. So fast and so good!
Rebecca Taig says
Danny,
Thank you so much for your review, I'm so glad you enjoyed these pancakes.
Have an amazing day!
Becca