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    Home » Breakfast

    Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

    Published: Jan 6, 2019 · by Audrey

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    An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!

    a stack of 3 gluten-free pancakes cut with a bite on a fork with butter, syrup, blueberries and strawberry on a plate with syrup, sausage, orange juice and a plate of pancakes in the background

    Gluten-Free Pancake Recipe

    We have gluten-free pancakes every week at my house. My kids love them and sometimes we even have them for dinner!

    For years, I have been using gluten-free Bisquick as my gluten-free pancake mix. Gluten-free Bisquick can get expensive, especially if you have to use a whole box to feed a large family like mine.

    I’ve tried other gluten-free pancake mixes like Hungry Jack, but my favorite has always been the gluten-free Bisquick- well until now.

    I remembered that my Mom made pancakes from scratch using a recipe from her Betty Crocker cookbook. My mom gave me that cookbook when I left for college, and I still have it.

    That’s when I decided to try to modify this tried and true pancake recipe to be gluten-free. It was an easy recipe to modify, and the pancakes turned out light and fluffy.

    Gluten-Free Pancake Mix

    mason jar of gluten-free pancake mix with a measuring spoon, measuring cup, sugar jar and a plate of pancakes in the background
    Gluten-Free Pancake Mix

    This gluten-free pancake recipe is an easy gluten-free pancake mix that is made with a few simple ingredients. You probably already have everything you need to make this gluten-free pancake mix in your pantry.

    You could even make this gluten-free pancake mix and store it in an air-tight container for later. All you will have to do is add the wet ingredients. Just like your favorite store-bought gluten-free pancake mix.

    I make a double batch of these gluten-free pancakes because I have a large family. It’s super easy to double this recipe. If your family is not as large as mine, you could always freeze the pancakes for later.

    gluten-free pancakes recipe steps 1-5 photo collage

    How To Make Easy Gluten-Free Pancakes

    • I always like to start by mixing my liquid ingredients first. In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. (photo 1)
    • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. (photo 2)
    • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk. (photo 3)
    • Scoop the batter into a ¼ cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. (photo 4)
    • Cook the pancakes until the batter starts to bubble a little and the pancakes start to puff. Flip/turn over the pancakes and cook the pancakes until they are golden brown. (photo 5)
    • Top with butter, syrup or favorite topping. Enjoy!
    • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

    Pro Tip

    • Use a ¼ cup measuring cup to portion out the batter. Just scoop your ¼ cup in the pancake batter and pour the pancake batter onto your greased pan. It makes for the perfect sized pancake every time!
    • Add your favorite mix-ins like blueberries or chocolate chips!
    • I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
    • Make sure your syrup is gluten-free. I like pure maple syrup.

    Fun Mix-In Ideas

    Pancakes are super versatile and you can easily add your favorite flavor mixins.

    • chocolate chips
    • chocolate pancakes-sugar and cocoa powder
    • blueberries
    • banana
    • chocolate peanut butter-cocoa powder, chocolate chips, and peanut butter
    • snickerdoodle-brown sugar and cinnamon
    • bacon pancakes-chopped cooked bacon

    Freezing Pancakes

    collage of steps for freezing pancakes
    Steps for freezing pancakes

    It easy to make a couple of batches of gluten-free pancakes and keep them in the freezer for busy mornings. These are super easy to freeze and reheat.

    To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together.

    Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

    Gluten-Free Flour

    These gluten-free pancakes are made with a rice flour blend. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

    The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into the measuring cup.  After you have spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour directly out of the bag with your measuring cup.

    Dairy-Free Baking

    I have also included a dairy-free option for the gluten-free pancake recipe. My husband, myself and youngest son are all dairy-free as well. So now, you too can enjoy gluten-free and dairy-free pancakes.

    For the dairy-free version of this recipe, I used almond milk (which is also Vegan).

    Some of my favorite dairy-free alternatives that I like to bake and cook with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

    Egg-Free Cooking

    We recently found out that my husband has an egg sensitivity. So, I am learning to bake and cook egg-free now as well. I used Bob’s Red Mill Gluten-Free Egg Replacer, which is also gluten-free. They turned out great!

    I made them both dairy-free and egg-free, so they would also be Vegan gluten-free pancakes. So, if you also need to be egg-free or are Vegan, you too can enjoy my gluten-free pancake recipe!

    stack of three pancakes with a strawberry and blueberries on a plate with sausage, syrup, orange juice and a plate of pancakes in the background

    These gluten-free pancakes are a tried and true recipe that my family loves. The gluten-free pancake mix is also super easy to whip up. These pancakes always come out soft and fluffy and taste just like the ones you ate before going gluten-free.

    More Gluten-Free Breakfast Recipes To Try!

    • Gluten-Free Biscuits {Dairy-Free & Vegan Option}
    • Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
    • Gluten-Free Cinnamon Rolls {Dairy-Free Option}

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    ★Did you make this recipe? Please give it a star rating below in the comments!★

    3 gluten-free pancakes on a plate with butter, syrup, strawberries and blueberries, with sausage, pancakes and orange juice in the background
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    5 from 437 votes

    Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

    An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!
    Course Breakfast
    Cuisine American
    Keyword gluten-free dairy-free pancakes, gluten-free pancakes, gluten-free vegan pancakes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 8 pancakes
    Calories 151kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 2 tablespoons granulated sugar
    • 2 tablespoons vegetable oil
    • 1 egg egg Vegan option use Bob's Red Mill gluten-free egg replacer
    • 1 teaspoon pure vanilla extract
    • 1 cup all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    • ¼ teaspoon xanthan gum (leave out if your flour blend already has it)
    • 1 tablespoon gluten-free baking powder
    • ¼ teaspoons salt
    • ¾ cup milk dairy-free/Vegan use almond, cashew, or coconut milk
    US Customary - Metric

    Instructions

    • In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. 
    • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. 
    • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
    • Scoop the batter into a ¼ cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
    • Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown. 
    • Top with butter, syrup or favorite topping. Enjoy!
    • These pancakes can be frozen and reheated in the microwave.  To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

    Notes

    • I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
    • For dairy-free and Vegan option I used almond milk.
    • For egg-free and Vegan option I used Bob’s Red Mill Gluten-Free Egg Replacer.
    • Add your favorite mix-ins like blueberries or chocolate chips!
    • I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
    • Make sure your syrup is gluten-free. I like to pure maple syrup.
    • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

    Nutrition

    Serving: 1pancake | Calories: 151kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 129mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 200IU | Calcium: 118mg | Iron: 1.2mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
    GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

     

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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Michelle says

      March 19, 2023 at 10:07 am

      made this recipe and pancakes were AWESOME!!!!

      Reply
    2. Laura says

      March 18, 2023 at 10:03 am

      My ‘Go-To’ site for any GF DF recipe I need!!
      Thank you, love your recipes.

      Reply
    3. Laura Doss says

      March 18, 2023 at 10:02 am

      My ‘Go-To’ site for any GF DF recipe I need!!
      Thank you, love your recipes.

      Reply
    4. Kathy says

      March 16, 2023 at 10:42 am

      These did not turn out good for me at all! I live at nearly 6000 ft altitude and don’t know if that is the problem🤷🏻‍♀️ very gooey, flat and heavy. I really wanted it to work for me. I used Pamela’s cu4cup flour and almond milk.

      Reply
    5. Ginny says

      March 12, 2023 at 1:52 pm

      I used almond milk and monk fruit sugar replacement. I’m a fan! Very good and fluffy which I was hoping for.

      Reply
    6. Jess says

      March 11, 2023 at 10:12 am

      Seriously the best GF pancake recipe. I use oat milk instead of regular milk, and I add lots of fruit or chocolate chips. They turn out delicious every time!

      Reply
    7. Hannah says

      February 26, 2023 at 9:09 am

      Such an easy recipe to make! I replaced the refined sugar with coconut sugar and they turned out great. I also added a couple chocolate chips 🙂

      Reply
    8. Bridget says

      February 21, 2023 at 8:27 pm

      10/10! These are absolutely phenomenal. Quick, easy, and fun to whip up. Impressively fluffy. I’m so excited about these. I used coconut oil, Bob’s 1:1 baking flour, and oat milk.

      Reply
    9. Linnaia says

      February 19, 2023 at 4:07 pm

      These are sooooo good! Tastes like Mcds pancakes (and that’s a compliment 😂). So happy I tried this recipe!

      Reply
    10. Kate says

      February 18, 2023 at 5:16 pm

      Tried this, a delicious recipe and it turned out so well. I added in some mashed strawberries and chocolate chunks. I also doubled this and used one cup of oat flour instead of one of the regular gluten free flour.

      Reply
    11. Mary Rheinheimer says

      February 13, 2023 at 10:57 am

      Amazing recipe!

      Reply
    12. Mary says

      February 03, 2023 at 4:09 pm

      I finally found a pancake recipe that my husband likes. I used Cup 4 Cup and they were delicious. Thank you for this recipe. The brownies recipe is also a keeper.

      Reply
    13. Andrea Sherman says

      February 03, 2023 at 12:38 pm

      These are amazing ! I am not gluten sensitive but my boyfriend is he has celiac. I love this recipe just as much as I loved my moms homemade fluffy pancakes as a kid!

      Reply
    14. GlutenFree&Happy says

      February 03, 2023 at 11:18 am

      WOW!! These are absolutely delicious! I have made so many GF pancake recipes and most were a disappointment. We liked the King Arthur GF mix but we had to give up palm oil and it’s in all their mixes. So….I cannot say enough how elated I am to have tried and loved your pancake recipe!! The gluten and gluten-free all loved them! I made a double batch and that was a good amount. I also added more milk to start and made about 8 thicker pancakes and then I added additional milk and made more, just a bit thinner. Delicious either way! Thank you, so much for all your wonderful recipes. I and one other are GF and we’ve thoroughly enjoyed so many delicious items! ❤️ We recently made your focaccia bread and tortillas, both were amazing and the best part is every recipe is so easy to follow! Love it. 💕

      Reply
    15. Joye says

      January 28, 2023 at 2:22 pm

      Great recipe. I used King Arthur Measure for Measure gf flour and lactose free milk. The batter was a bit thick so I added a few more Tbs milk to make them thinner. And added fresh blueberries! Big hit w hubby who usually doesn’t like pancakes.

      Reply
    16. Mark W. says

      January 26, 2023 at 12:04 pm

      Game changer! I was never happy with the GF pancake mixes and then our son requested pancakes and we were out of Pamela’s. Found this recipe and never going back! Our GF flour blend tends to make the batter more goopy so I added more milk to the desired consistency. Now it makes 11 pancakes instead of 8 and they are still tall and fluffy. My wife is celiac, I am not. And I will choose these cakes over Full gluten mixes any day. Favorite add in? Fresh blueberries and shredded coconut.

      Reply
    17. Melody says

      January 25, 2023 at 6:46 pm

      Great recipe! (I substituted a few things) I used monkfruit sugar instead of white sugarAvocado oil instead of vegetable oil And almond milk, unsweetened instead of milk and it turned out delicious! Topped it off with pure maple syrup 🙂

      Reply
    18. Monique says

      January 23, 2023 at 3:37 pm

      Can I replace xanthan gum with konjac? and an egg with a chia egg?

      Reply
      • Audrey says

        January 23, 2023 at 8:06 pm

        Hi Monique! I have not tired either of those substitutions. I use Bob’s Red Mill gluten-free egg replacer for baking/cooking egg-free. I have not baked with xanthan gum replacements.

        Reply
        • Monique says

          January 24, 2023 at 11:56 am

          I could not wait to try it. So I did substitute konjac for xanthan gum and chia egg for egg. I also cut the sugar in half. They were excellent!! Thank you so much for your recipe. I haven’t had pancakes in years.

          Reply
    19. Jody says

      January 19, 2023 at 6:37 pm

      My Coeliac son loved these Pancakes. Recipe says it makes 8… But I only got 6 (small) one. I would definitely make a double batch next time (if not more) 😉

      Reply
    20. De.b says

      January 19, 2023 at 4:29 pm

      Great tasting, fluffy pancakes. I’m definitely saving this recipe and making them again 😋

      Reply
    21. Krista says

      January 13, 2023 at 10:55 pm

      Best pancakes! I make a double batch a week! Whatever doesn’t get eaten goes in the freezer for the rest of the week! My gluten eating 4 year old even approves!

      Reply
    22. Rebecca says

      January 10, 2023 at 1:29 pm

      I have made this recipe several times now whether with chocolate chips or baked apples and it always comes out great! at times I’ll use butter instead of the oil And of course it comes out just as great. I’ve also made this using a half a cup of gluten-free flour and a half a cup of gluten-free oats and that also came out really delicious; had to add a little bit more milk with them. Thank you again for this recipe!

      Reply
    23. april says

      January 07, 2023 at 6:33 pm

      I was skeptical adding the flour to the egg mixture without the milk but I followed the recipe, and they turned out amazing so nice and fluffy, soft and light. I used Bob’s 1 to 1 gluten free flour and did have to sprinkle a little extra to thicken the batter but they turned out so perfect! Thank you!

      Reply
    24. Brad says

      January 01, 2023 at 11:46 am

      Amazing recipe, fluffy but not to rich! It’s the perfect combination to make the perfect pancakes, thanks!

      Reply
    25. Deb E. says

      December 27, 2022 at 3:10 pm

      These are so light and fluffy, a real treat for those of us who have to eat gluten free! Thank you for helping us find pleasure in eating again. Your efforts are so very appreciated.

      Reply
    26. Chris says

      December 27, 2022 at 1:50 pm

      Thank you so much for sharing. I love these pancakes, they will be my all time go to. I’m still new to my celiac disease and have struggled for over a year, I’ve failed so many times at cooking and baking.The only thing I think I’d change is making them a little more fluffy. Would additional baking powder help to accomplish this?
      Thank you !!

      Reply
      • Audrey says

        December 29, 2022 at 10:06 pm

        Hi Chris! I am so happy that you enjoyed the pancakes. I would not add more baking powder to the batter. If you wan the fluffiest pancakes, I recommend using the Pillsbury gluten-free flour. I order the Pillsbury gluten-free flour from Walmart. Please let me know if I can help you in any way.

        Reply
    27. Courtney says

      December 26, 2022 at 10:54 am

      This is our go to pancake recipe. I usually use almond milk but didn’t have enough for the triple batch I was making for Christmas. I used half almond milk and half unflavored seltzer water and it worked great. I also always make them assheet pan pancakes and they turn out great and so much quicker than flipping pancakes for my family of 6.

      Reply
    28. jennie says

      December 17, 2022 at 12:11 pm

      Worked great! I used King Arthur and they were fluffy and delicious! Way better than the Whole Foods brand mix which was like hockey pucks.

      Reply
    29. Andrea says

      December 14, 2022 at 8:29 pm

      Made these tonight for dinner! I’m celiac and my youngest is allergic to wheat among 18 other things. I made them with namaste gluten free flour because it’s also potato starch free. Also replaced the egg with JUST Egg, used almond milk for my sub and olive oil in place of vegetable oil (no soy either) and while they required a bit more milk (maybe 2-3 tbsp, I doubled the recipe) they were delicious and now I have an easy breakfast for my daughter that I can pull from the freezer. This is the vegan, gluten free recipe I’ve been searching for!

      Reply
    30. Magic says

      December 14, 2022 at 2:23 pm

      This is my go to pancake recipe! My inly recommendation is of you’re using the great value gluten free flour either halve the flour or double the liquid. I don’t know what they do to it but it just soaked up so much liquid!

      Reply
    31. Regina Shea says

      December 10, 2022 at 9:12 pm

      I made this for dinner tonight and it was a hit. I added confetti sprinkles to the batter. My daughter says its better than the box GF pancake mix I usually buy.
      This is going in my saved meals file.

      Reply
      • Susan says

        January 02, 2023 at 11:06 am

        sooo fluffy and delicious!

        Reply
    32. Tanya says

      December 06, 2022 at 12:58 pm

      Perfect pancakes every time! I use “Schar Universal mix it” and applesauce instead of the eggs and they are made on repeat in my house.

      Reply
    33. Melissa says

      November 27, 2022 at 9:33 am

      This is a very good recipe, the only thing I did was add more evaporated milk.
      This is a keeper. Thank you for sharing!

      Reply
    34. Carolyn Goodwin says

      November 22, 2022 at 9:08 am

      This is my absolute favorite pancake recipe! Follow the recipe exactly and it will be delicious! My girls can’t even tell they are gf and dairy free!

      Reply
    35. Gillian Davelaar says

      November 20, 2022 at 7:41 am

      I use this recipe all the time, it’s so good to enjoy pancakes that taste real

      Reply
    36. Sara says

      November 20, 2022 at 7:41 am

      I love this recipe!

      Reply
    37. Shelley says

      November 18, 2022 at 12:31 pm

      I am brand new to GF. These were the best pancakes I have ever had! Feeling encouraged in this new adventure!

      Reply
      • Cyndi says

        December 11, 2022 at 12:07 pm

        Fabulous recipe; fluffy and delicious pancakes! Thank you!

        Reply
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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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