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.
Jen says
Oh my goodness, these were SO good! I just made them for breakfast this morning, and my husband, who isn’t gluten free, said he liked them better than the real deal! Success! Thanks so much! : )
SharonG says
I have made these pancakes numerous time with no changes to recipe. Delicious EVERY time.
A says
For those who also have an egg sensitivity and don’t have the referenced replacer in the recipe, I subbed in 1/4 cup of applesauce and add a smidge more baking powder and these turned out perfect! I am dairy free , egg free and gluten free at the moment so I used these substitutes and honestly this was the best pancake recipe I’ve had in a while:- King Arthur’s GF flour without xanthum gum – 1/2 unsweetened almond milk + 1/4 nut pods almond coconut milk unsweetened creamer (to thicken) – 1/4 unsweetened applesauce – canola oil because I didn’t have vegetable. And they were amazinggggg
Hannah Mcwilliams says
Yummy
Donna Uhrenholdt says
I used Erika’s all purpose basic gluten free flour mix(homemade) w this pancake recipe. Plus add smooth peanut butter, about 1/4 cup for protein w chocolate chips. And I usually make 5x the ingredients, making about 42-43 count of 4-5” pancakes. Then cool them on a grid rack, & quick freeze,& storing them in ziplock bags. Very handy, saves the work of making them everyday
Vee says
I made these with target’s brand of gluten free flour & I used water instead of milk. They came out very thick and delicious!
Cheri Jacobsen says
I love this recipe, it is perfect Everytime! All the recipes of yours are always delish. Thanks so much for what you do.
Susan Sharpes says
Yummy … first attempt and I love them. Will definitely make these again
Claire says
Absolutely delicious! This is our go-to pancake recipe every Sunday morning! Ever since we found out our son is coeliac I’ve been searching for a good pancake recipe, and these are perfect. I follow the recipe exactly and these always come out light and fluffy and really yummy. I’m in Australia – for anyone else over here, I use the Coles plain gluten free flour (in the yellow box in the health food aisle at Coles), and these turn out perfectly every time.
Sandra Nikita says
I don’t know if I’ve commented here before but I have to say that this is my go to recipe for pankakes! And they ALWAYS turn out just amazing.Thank you for this ❤️
Leigh says
These were great. A little crumbly but could have been the flour I used or the almond milk. I didn’t read all the comments but was wondering if this could be used as waffle mix? The only difference in my ‘normal’ pancake and waffle recipes is that the waffle one has oil. So I think this recipe would work??
Audrey says
I am so happy that you enjoyed the pancakes, Leigh! Pancake batter is a little different than waffles batter. I do have a recipe for gluten-free waffles.
Debby H says
I made these with full dairy, an egg, and I used gf Jules flour. These are the best GF pancakes I have ever made. I think the T of baking powder, and using my frothing mixer on the liquids helped make these pancakes the fluffiest pancakes ever. This is now my forever GF pancakes recipe.
Andi says
The whole family absolutely loved these pancakes. It’s saved as a favorite now. Your metric button doesn’t work.
Susan says
Delicious! I added blueberries and pecans. You’d never know they were GF!
Colleen Castillo says
I just made these and they came out perfect. I used Bob’s Red Mill flour only because that’s what I had.
Joel Chism says
Amazing gf pancakes!
Kait says
This is my go-to gluten free, dairy free pancake recipe! It’s so easy and works so well. I do add 1 tsp of baking soda and I end up needing to use quite a bit more liquid than called for, but I think both of those are probably personal preference rather than anything with the recipe. Thanks for the great recipe! Highly recommend!
Ben Mendelian says
I loved this recipe it is my go-to thank you so much. I made some addendums to the recipe as someone who has tried to perfect a gluten-free pancake recipe for a 7 years. I omitted the sugar. As a child I don’t ever remember the bad are being sweet and putting maple syrup on pancakes I don’t need that extra tablespoon. I also cut the oil in half to one tablespoon too much oil and pancakes makes them greasy and I thought one tablespoon was perfect! I also recommend adding a half a teaspoon of butter extract because we’re not cooking with it and I don’t want to add it on top I don’t like a greasy pancake and I added an eighth of a teaspoon of almond extract it just goes well with pancakes and it makes them fluffier. Bravo the best recipe I’ve ever tried!
MPitcher says
I eye-balled all my measurements and these still came out fantastic! I added frozen blueberries and topped them with raspberry jam. Definitely hanging onto this recipe! Thanks!
Handsgirl says
I made these gluten (King Arthur gluten free flour) and dairy free using almond milk and aquafaba! They turned out so well. Nice and fluffy. I made some with chocolate and peanut butter chips for my daughter and she loved them!
Heather says
This has become my go-to pancake recipe. I love it made with vanilla oat milk. If you let it sit a few minutes before cooking, the pancakes come out nice and fluffy. Yum!
Fran says
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Debbie says
These are by far the best gf pancakes ever!! Every once in awhile I’ll fry these in some bacon grease and it’s like a funnel cake too. It’s just nice to have this go to recipe when I’m doing a cheat meal or even just family brunch-no more feeling left out when everyone else sits down to delicious pancakes!
Mary 2021 says
Impressive. The only change I made was I used 1 cup buttermilk instead of 3/4 cup of milk. They still came out fluffy and they were just the right thickness. .
Mindy says
Very delicious! I did replace the oil in the recipe with melted dairy-free butter and add a little more sugar since I was using unsweetened almond milk and they came out great, delicious and fluffy, the batter was a little thick so added a splash more milk. Even my husband tried one and said you can’t even tell they are gluten free! I think the order made all the difference with the nice fluffy texture, made regular ones for everyone else with the same format and came out better then usual. This is a keeper for sure!
Dawn says
Light, fluffy. Due to doctor’s orders, I used rice milk. You’d never know it was gluten free!
Nula says
Wonderful recipe. I have made many over the years this is one is going to be my new go to. I used the flour blend that you make at home from America’s Test Kitchen GF cookbooks. This is very similar to the Pillsbury one mentioned. I added blueberries too. I don’t think any guest to your home without food allergies could tell the difference between these pancakes and your standard gluten filled homemade pancakes. Thanks so much for ending the relentless pancake recipe trialing 🙂
Christopher says
This recipe has aways served me well. My son is celiac, and my daughter often fights against gluten-free foods, but with these pancakes 🥞, she loves them….and so do I! Thank you for sharing these amazing recipes, as I’ve used your yorkshire pudding too.
Anna says
These are the best gluten free pancakes I’ve ever had! I like to add an extra egg to mine, and I just discovered they turn out splendid with oat flour!
Jenna says
If you’re looking for a gluten-free pancake recipe that you can rely on that look no further! I’ve made this one several times and it comes out great every time.
JANE WATKINS says
great pancakes! They don’t taste like they are gluten free. I have to eat gluten free but my husband doesn’t. My husband loved them.
hilda says
Super fluffy! I loved it! I made it with divided sunset GF flour, real eggs, and almond flour
Jessie says
I ran out of GF pancake mix that I usually buy at TJs, so I decided to look for a GF recipe on the internet. This recipe had the most and highest-rated reviews. While making batter I’ve had to add more nut milk, as it was too thick. And, still after adding which what I thought was a significant amount it was still too thick. So, then I resorted to adding water…still thick…I didn’t want to continue adding liquids because I thought it would alter the texture of pancake too drastically. Nevertheless, I used my thick batter and they were sooo fluffy. Nice! I, also found that they burn easily, so I lowered the burner after the first batch. Overall, they came out almost perfectly…restaurant-style.
Joe M. says
We have made these pancakes twice and they have been a great hit with the family! Thank you for taking the time to publish these mouthwatering treats!
Betty Evers says
I think I have rated this recipe before but they are so good I’ll rave about them again . They are the most delicious pancakes & so easy to make . I usually add a bit more ( ~ 1/8 cup ) milk . We enjoy them so much, we have them almost every week !
Dede says
Very Fluffy
Rachel Mahoney says
These pancakes were very easy to make and delicious. Thank you for including a dairy free recipe. Only just found this recipe last week and already made them twice!
Diane says
Outstanding! Fluffy and easy. Am trying many of your recipes with GREAT success.
Christina Hebert says
These were so easy to make and they were delicious, thank you for the recipe!
Becky says
These were perfect! Thank you!
Steven B says
I made these pancakes for my kids using the vegan version (no egg, no milk). I used oat milk and for egg replacement, I used flax meal with water. They came out great. Very fluffy. Definitely superior to just using a regular recipe and replacing wheat flour with gluten-free flour.
Jennifer Clampitt says
These were delicious and fluffy just like my mom used to make.
Kathy Hulen says
Have been allergic to tree nuts for a while now and recently added dairy and wheat to the list as well. Made these pancakes as my first gluten free flour recipe today. Used Better Batter and coconut milk as substitutions. Added more coconut milk due to the thickness of the batter. Took longer to cook then regular pancakes but they are fluffy and delicious with nice crispy edges. This will be my go to recipe in the future.
Ada says
Its awesome!!!! I added chocolate chips to mine
Wendy says
The batter was extremely thick even when adding extra milk. I used PC Gluten Free flour. I also cut the sugar down to 1 tbsp. and not really sure it needs any at all. However, the pancakes were delicious! I will definitely make them again.
Megan M. says
I agree, my batter was very thick. I probably used a total of a cup and a half of milk and a splash of water to get it so they’d cook in the middle without burning first. It may have been our flour differences. I used Better Batter GF flour. They were great after the adjustments! I’ll use this recipe from now on with my amendments!
Audrey says
Hi Megan! I am so happy that you enjoyed the pancakes. Better Batter is a little different than the Pillsbury gluten-free flour. Better Batter has pectin in the blend. I am glad that you were able to find the right adjustments when using the Better Batter gluten-free flour. Thank you so much for the wonderful recipe review!
Annie says
Fluffy yummy and easy recipe. I added protein powder, cinnamon and blueberries to the recipe snd they came out great! Will definitely use again!
Nicki says
These were delicious and made beautiful pancakes! This will be my go to for GF pancakes from now on!
Yan says
Simply the best
Mayowa says
Amazingly fluffy! Easy adaptable with mixins. I made a cinnamon swirl version by swirling a mix of brown sugar, melted butter, cinnamon, maple syrup and a little pancake batter onto one side while in the plan and flipping over to cook. My husband has needed to go gluten so these are a lifesaver for us!
Mary Ellen says
Excellent taste and texture!