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!
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
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.
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
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!
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.
Other Gluten-Free Pancake Recipes
More Gluten-Free Breakfast Recipes To Try!
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Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
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)
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.
Donna W. says
EVERYONE loves these pancakes. Even people who don’t like pancakes and are used to eating the regular gluten ones love these pancakes! I do cut the salt in half though. We put blueberries or chocolate chips on each pancake after we pour the batter on the grill before flipping. Pancake perfection!
laura spizzirri says
5 stars. Very nice flavor, texture. I didn’t add the amount of milk she specitied… but will next time, to make them not so thick. Everyone loved them
Grace says
The best gluten free pancake recipe I’ve made so far. I personally prefer melted butter in place of the oil, and I like to whisk the egg mixture until it gets really bubbly, about three minutes by hand or 30 seconds with a hand mixer. I had Bob’s all purpose GF flour blend, which does NOT contain xanthan gum. The bag recommended more per cup than this recipe, but I chose to follow the recipe’s amount and was pleased with how these turned out.
I also made waffles with these. I always make waffles and pancakes at the same time with the same batter and try to keep the batter on the thicker side when adding milk, so I did not add the additional optional tablespoons of milk recommended for thinner pancakes.
Thank you for this excellent recipe! I look forward to combing through your other recipes.
Monica says
Taste great smothered in maple syrup and butter! Not sure how you can mess these up enough to make them inedible. They hit the spot. Thanks for the recipe!
Naomi says
hello, I tried your GF pancakes this morning for my brekkie & they were fantastic. They were fluffy & light & so yummy. I will be having these more often. Thank you so much. Cheers!
Jackie Humphries says
Just like everyone else says, these are fantastic! I used a flax egg, halved the sugar, olive oil and oat milk. I also warmed up a berry mix and walnuts w maple syrup to go over, delicious!
Anna says
Made them for my parents for Sunday breakfast and they loved them. Thank you!
Erinn says
I’ve been needing to intake more fiber, and eat less sugar, so I used maple syrup instead of sugar, and added 2 tbls of psyllium husk powder and therefore needed a whole cup of nut milk… and I added 1/4 cup chocolate chips… and they are AWESOME! I’ve been eating them with almond butter every day.
Denise Poutre says
I’ve made these pancakes several times, I’ve used different 1-1 gf flours, and they always come out amazing! Great recipe! Def. a must try!
Simone says
Best gluten free pancakes by a mile! I’ve made them several times and each time they never disappoint.
fluffy and perfect taste, we have them with vanilla ice cream and maple syrup for dessert.
Sim9he says
Best gluten free pancakes by a mile! I’ve made them several times and each time they never disappoint.
fluffy and perfect taste, we have them with vanilla ice cream and maple syrup for dessert.
Nell says
listen! mama sho knows gluten-free! 😂
my gluten-free daughter says she couldn’t tell any difference between gluten and gluten-free! pancakes! I even ate em!
thank you for sharing ♥
Di says
I’ve searched for more than 2 years for a gluten free pancake recipe. Other recipes looked amazing but tasted like cardboard or boot leather, however this recipe is by far the best that I’ve ever made in my life (and I’m over 50).
I added 1 scoop of protein powder to it to increase my family’s protein intake and put an additional 2 tablespoons of milk.
They turned out like big fluffy clouds and super filling.
Thanks for saving my sanity and giving me an amazing breakfast and snack option.
Jo says
amazing recipe! 👏
Christine says
I’ve made these a number of times and they always come out well! The vanilla is a great addition. I’ve also added chai seeds or flax seeds and cinnamon. Another reliable recipe – thank you!
Jordyn says
This is my go to pancake recipe, we love it!
Denise says
Good morning, I am new to the gluten free journey and I truly appreciate this recipe. It was very easy to follow and so very delicious .
Lori says
WOW! These pancakes are INCREDIBLE!!I recently started eating gluten-free after experiencing anaphylaxis shock on Mother’s Day. Deciding to go Gluten-free is a lifestyle change for my whole family and my 3 little ones notice the difference and miss the “good food”. I am proud to say this pancake recipe is a HUGE hit in my house! No one realized it was gluten-free and we were eating the GOOD STUFF!! I also substitute the milk for almond milk which works perfectly. Thank you, Audrey, for creating your website and sharing your amazing recipes. I look forward to trying more! 🙂
Lori J. says
Best gf pancake I have had since I went gluten free about 8 yrs ago. Been working at making it a little closer to paleo or AIP. Incredibly happy to have found this recipe.
Melissa says
Wow! I have tried so many recipes over the years and this one is delicious. I omitted the sugar and did water instead of milk. I also added one extra tablespoon of water. I cooked them for about 5-6 min on each side. They were fluffy and delicious!
Crystal says
These were, by far, THE BEST gluten-free pancakes I have ever made!!! I have tried many recipes, but they’ve never given great results. These were awesome! So light and fluffy, the perfect sweetness, and just so yummy! Thank you for this amazing recipe!!
Anna says
I used Bob’s Red Mill 1:1 gluten free flour, 1 egg, and oat milk. It turned out wonderfully! So fluffy. I recommend measuring out GF flour by weight, not volume. I typically use 1 cup = 120g. For this recipe, I ended up adding ~2 more tablespoons of flour to thicken up the batter a bit.
Penny says
On our GF journey, this is the just like the pancakes we had before!! my kids didn’t say anything different this time. I used King Arthur GF 1:1 flour.
Elsa says
Loved it! I added frozen chopped cauliflower and my son didn’t even notice.
Garry says
Beautiful
Susan says
This is the only recipe I use for pancakes. My whole family loves them. I often throw in blueberries for breakfast, and sometimes df/gf chocolate chips for a quick dessert.
Claire says
These are hands down the BEST GF PANCAKE RECIPE you’ll ever research to find! They not only taste AMAZING but they are super easy to make, which I love! We make these almost every week for our weekend family breakfast and when we have guests ….. which is always followed up with two comments: “I can’t believe these are gluten free?!” And “please share the recipe!”
☺️
Kim says
Delicious…I added a scoop of vanilla protein powder and blueberries to them for added flavor. This recipe is definitely a keeper.
Cam B says
Get outta town with this recipe!!! I love these soooo much, like I actually love them so much I don’t need syrup of any kind. However, if I’m feeling fancy I just cut up some strawberries and throw them on there or some whole blueberries and/or raspberries. 🙌🏽 *For my specific recipe I used oat flour, almond milk, and an egg.
Tracy says
Wow Wow Mama!!! Thank you for sharing…:)
Julie says
This was great! I used the Kroger egg replacer, Simple Truth Organic and the Pillsbury GF flour.
Christina says
My kids love this recipe. It is super easy and quick for GF Pancakes. We never use oil in baking and always sub with applesauce. Plus I add a dash of cinnamon, and brown sugar. These are always quick easy and fluffy! A go to recipe.
Wendy Scoville says
If are looking for the perfect gluten free pancake recipe, look no further. This recipe is absolute perfection! Thick and fluffy!
Alona says
Came out really great! The best recipe I’ve found! Added bonus: My twin toddlers loved them!! I ended up using grapeseed oil and oat milk. Also I added in some pb chips. Delicious!!!
Myrna says
I love this recipe. It’s fluffy not dense and is yummy to boott.
Ilze Hattingh says
Excellent consistency of the mixture, producing fluffy, yet not dense pancakes! I always let my mixture stand (30min to 1hr) to induce the working of the baking powder; this might’ve added to its super awesomeness 🙂
Dawn says
So delicious! I didn’t have any blueberries but I did have a snack pack size of pineapple. So I added pineapple and pecans with a little Vermont 100% maple syrup. OMG it was like having pineapple upside down cake! Never would have thought of pineapple till I read your long list of things you could add to pancakes and I had nothing but the pineapples my husband bought sitting out on counter.
Alison says
Hands down THE best gluten free pancake recipe ever. Fluffiest and most delicious I literally book marked the recipe!
Isabelle says
The pancakes came out awesome! I used our local supermarket GF flour (which I’ve used in other recipes). In place of milk I used buttermilk, had to add extra buttermilk since batter was thick and I added extra vanilla. Out of a triple batch, had 2 pancakes left over. Will definitely make again!
Udom says
These are the best gluten free pancakes I’ve ever made, and sooooo simple! I added a little pandan extract (the Asian vanilla) and cinnamon in addition to the original recipe and we loved them! Thank you for the this