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    Home » Recipes » Breakfast

    The Best Gluten-Free Pancakes

    Modified: Apr 15, 2022 · Published: Jul 5, 2020 by Rebecca Taig · This post may contain affiliate links · 6 Comments

    Jump to Recipe Pin Recipe Print Recipe

    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!

    A photo of four gluten-free pancakes topped with blueberries and maple syrup.

    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
    Maple syrup being poured over a stack of pancakes.

    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.
    stack of gluten-free pancakes on a white plate. Maple syrup and blueberries top 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.

    1. 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.
    2. Add the dry ingredients to the wet ingredients. Continue to mix until well combined.
    3. 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.
    4. 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.
    5. Serve immediately with a pat of butter and a drizzle of maple syrup!
    6. Store leftovers in an airtight container in the refrigerator for up to 4 days.
    stack of gluten-free pancakes in syrup and blueberries.

    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.

    four gluten-free blueberry pankes with maple syrup.

    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

    A stack of gluten-free pancakes on a white plate. Blueberries and maple syrup are topping the pancakes.

    The Best Gluten-Free Pancakes

    Recipe Author : Rebecca Taig
    Diet :Gluten Free, Low Lactose
    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!
    5 from 5 votes
    Print Recipe Pin Recipe
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Servings 4 people
    Calories 303 kcal
    Prevent your screen from going dark

    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

    Vegan Option:  
    • Use dairy-free milk
    • Replace honey with sugar or maple syrup
    • Replace egg with a flax egg
    How to Freeze Gluten-Free Pancakes:
    • 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.

    Nutrition

    Serving: 2 pancakesCalories: 303kcalCarbohydrates: 49gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 47mgSodium: 227mgPotassium: 326mgFiber: 6gSugar: 7gVitamin A: 68IUVitamin C: 0.03mgCalcium: 233mgIron: 3mg
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    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

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    Reader Interactions

    Comments

      5 from 5 votes (3 ratings without comment)

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      Recipe Rating




    1. Shannon Spencer says

      September 24, 2023 at 9:21 am

      Delicious especially with blueberries. I have to add some more almond milk at the end cause they got thicker as the batter sat. The only other negative thing was for sure this recipe is not enough for 8 services unless one pancake fulfills you. But I loved them. Delicious and more like muffin like texture. Definitely will make them again 😋

      Reply
      • Rebecca Taig says

        September 24, 2023 at 1:56 pm

        Thanks for leaving a review Shannon, so glad you enjoyed them!

        Reply
    2. Angi says

      August 03, 2023 at 4:01 pm

      5 stars
      Love these pancakes! I use King Arthur 1:1 GF flour and they turn out great! My only sub is using butter instead of coconut oil if I don't have it on hand. Otherwise I make these as written and they are delicious! I've tossed in blueberries or added rainbow sprinkles for variety. Sooo good!!

      Reply
      • Rebecca Taig says

        August 03, 2023 at 4:08 pm

        Angi,

        Thank you for taking the time to leave such a thoughtful review, your modifications sound wonderful! I'm glad to know other gluten-free flour blends work, this will certainly help other readers.

        Wishing you an amazing day!

        Reply
    3. Danny says

      September 11, 2022 at 12:11 pm

      5 stars
      Just as good if not better than most gluten, dairy, and refined sugar-filled pancakes. So fast and so good!

      Reply
      • Rebecca Taig says

        September 11, 2022 at 12:54 pm

        Danny,

        Thank you so much for your review, I'm so glad you enjoyed these pancakes.

        Have an amazing day!

        Becca

        Reply

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