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 1/4 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 1/4 cup measuring cup to portion out the batter. Just scoop your 1/4 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.
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.
- 1/4 teaspoon xanthan gum (leave out if your flour blend already has it)
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoons salt
- 3/4 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 1/4 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
Amy B says
These are the BEST gf pancakes I’ve ever had they don’t even taste gluten free! I’ve been searching for regular tasting and textured pancakes for years and I’m so happy I’ve found these. Thank you so much!
kristy says
I dont normally leave comments but this recipe was so good. After switching to a gluten dairy and refined sugar diet, I have been wanting to have some fluffy pancakes. These are amazing! thanks! I used the robin hood gluten free flour because I was dumb and didn’t read reviews on how it tends to be more dry, however, I found it to be okay for this recipe. Im sure other flours are better, so I’ll definitely give this recipe another try with different gluten free flours.
Selena says
The best gluten free recipe for pancakes. Delicious!
Susan says
One of the best gluten free pancake recipes I have tried. My family loves these. My one comment is that I added two more tablespoons milk as the recipe said for thinner pancakes, and they came out perfect and fluffy. The batter would have been too thick to work with without the extra milk. So I recommend always adding that in.
Patricia Riippi says
Who needs Gluten when you can have these pancakes!! Hubby and I LOVE these! I visit your blog often!
James says
This pancake recipe rocks! The first time o made it I was reminded of IHOP pancakes from about 10 years ago. My family has been dairy free for that long, egg free for almost that lone, and gluten free for at least 2 years now. This is my “Dad make breakfast on Saturdays” printed out recipe. Thank you for helping me find a recipe that doesn’t make gummy pancakes!!
Melissa says
Oh my, what a recipe!! It’s usually easier to tell when something is GF but these were perfect! Soft, fluffy & delicious, will for sure be on our constant rotation! Thank you for this, our youngest son is newly GF and it’s been a steep learning curve, can’t wait to look through all your recipes!
Ruth says
I was really worried about these not tasting good because I only VERY recently had to switch to a gluten-free meal plan. I can’t believe how delicious they are. Thank you so much for sharing. I’m also not a very good cook in general so I hope anyone else that’s hesitant about making these is assured in their taste quality.
Margaret says
After making your gluten free biscuits that were suburb,I had to try this GF pancake recipe! I added blueberries and some ground flaxseeds and substituted Swerve, a sugar substitute, since I am sensitive to cane sugar. They were delicious with a perfect texture. I can’t wait to try some of your other recipes.
CaryAnn says
I just made these this morning using King Arthur Gluten-Free Flour Mix (I had run out of the KA GF pancake mix). I did add xanthan gum as this blend does not include it in the mix. Made exactly as recipe noted above. They were excellent! Better actually than when I use the pancake mix! I am definitely making these again!!! Thank you.
Claire says
These were delicious! They looked and tasted great, just like ‘real’ pancakes 🙂 It’s such a relief when you find a gluten-free recipe that just works – no unpleasant gritty or chewy texture, no weird smells, no overly complicated cooking process, and an ingredient list that isn’t a mile long! This was fast and simple to make, and it tasted really good – will definitely make them again.
Anya Schultheiss says
They came out perfectly!!!!!! I am so happy right now 😁
Susan Lagrange says
These pancakes are easy to make and delicious. My family could not believe that they were gluten free. I added chopped walnuts and bananas. Thank you so much for sharing this amazing recipe. 🙏🏻
Michelle says
Nearly all of my gluten-free pancake recipes have failed. Using Bob’s Red Mill 1 to 1 Flour…these pancakes were FANTASTIC!
Amy OMeara says
OMG! Easily the best recipe I’ve tried. Thank you so much!
Vale says
This is so good and fluffy. Great for people with gluten and egg allergies!!
shirley kang says
love this recipe, made soft and fluffy pancakes!
Dawn Monsees says
So light and fluffy! Taste just like “regular” pancakes.
Janet Cresse says
This is the best gluten free pancake recipe I’ve found. I started using it last month. I’ve used it at least once a week since I found it. We add chocolate chips. It makes the perfect servings for our breakfast. Thanks so much!
Jenna Nero says
This recipe is great! Loved the texture and flavor.
Renee says
YUMMM!!! These taste WAY better than my old pre-made pancake mix standby! We used 4T of applesauce as an egg replacement, and coconut milk. Very flavorful, great texture. A treasure of a find.
Nina H says
My daughter with food allergies (the Top 8) and my toddler without allergies LOVED these!!! I used Bob’s Red Mill 1:1 Baking Flour, and instead of egg I used 1/4c. unsweetened applesauce with 1/2 tsp baking powder. Thank you for this AMAZING recipe! Can’t wait to try more
Danielle louise says
These are the best
Danielle louise says
Yeah!!!💘💘💘💘💘💘💘💘💘💘💘💘💘💘💘💘💘
Veronica says
Gotta say I am impressed. Made this without sugar but less amount of coconut sugar. Awesome
Tiffany Sims says
By far the best pancakes I have ever made! I used Bob’s Red Mill 1:1 and it had the xantham gum already. I used unsweetened coconut milk and coconut oil with a flax egg. These did not disappoint! Thanks for sharing!
Rita says
I am a gluten free vegan and this recipe is awesome. They are fluffy and delicious! Thank you so much !!
Brittany says
I finally found the perfect Pancake recipe. I have tried many, and this one is perfect and fluffy! I used King Arthur GF Flour, omit the Xantham Gum as my Flour contains it, and used almond milk. These are a go to now at our home!! Thank you!!
Nicole Lasswell says
Amazing!!! These have become are go-to pancakes ever since our eldest received the Celiac diagnosis. They are EASY to make and they come out delicious every time. The only thing we did slightly different is add a little more liquid to get the batter to the consistency we wanted. Thank you!!!!!!! ❤️❤️❤️❤️❤️❤️❤️❤️❤️
Katie says
These are the best gf pancakes, and we’ve tried a lot! Thank you!
Mara says
This was amazing! I will say though to maybe add a little bit more milk to the batter so it can cook better. Thank you so much, Audrey!
Elisabeth says
These were delicious!! They held together very nicely, were fluffy, and tasty. Thank you!
Mariesha says
Thank you! They came out delicious :).
A. Mcfadden says
Delicious! Theses are by far the best pancakes I have had. I have tried many gluten free and vegan recipes that didn’t turn out or didn’t taste good. I am looking forward to making again soon.
Carlton says
Cooked using this recipe today and it was the best gluten free pancake recipe by far. Thanks!
Cindy says
Very good pancakes made them yesterday morning thanks great pancakes. I’ll make them over and over.
Manisha Sharma says
I just made these pancakes for my family, and we absolutely loved them. My youngest daughter and I have celiac disease. My other kids do not. We all unanimously agreed that these are the best pancakes we have ever had. We added chocolate chips. So yummy! My kids only want this recipe for pancakes from now on. Thank you!!