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.
Faith says
These were excellent! Thank you for sharing this with us.
Cindy S. says
OMG! I almost NEVER leave ratings or comments, but this was so incredible I had to share so others would know. Thanks for this incredible egg-free, dairy-free, gluten-free recipe! Tried this one out for Fat Tuesday and just like everyone says, it was amazing!! The pancakes were light, fluffy and really easy to make. This is a keeper for sure.
Ashley says
These were so good and so easy to make! I usually use buckwheat but was out, and I had a bunch of Bob’s gluten free and xanthan gum on hand. I substituted vegetable oil for coconut oil and added roasted cinnamon. These were the best blueberry pancakes I’ve had (I was even back for seconds). My kids loved them, thanks for sharing!
Dave says
Excellent recipe. I’m trying to reduce my gluten intake and am experimenting with different recipes and this is the best on yet. Thanks for all of your recipes.
Angie says
These pancakes are AMAZING. I typically don’t prefer gluten-free over regular recipes, but this is definitely better than any regular pancake mix I have ever had! Thank you so much for sharing!
Angie says
For reference, I used the extra white gold gluten free bread flour blend. They were perfect!
Colleen says
My family has struggled with food sensitivities since before they were popular.. so to speak.. I’ve struggled with making foods to meet each need. Now there are many great products on the market but homemade is best! Thanks for gluten free flour blends recipes are much easier. But not all recipes are created equally! This is the most delicious pancake. The whole family loves them! Thank you! I do know how much effort it takes to get gf df to be enjoyed by everyone!
Nancy Hyatt says
Fantastic I made them as a trial before my sister comes over, she is the one with GF/ diary free etc issues. She is going to be amazed. I’m going for sure try more of your other recipes.
LC says
Absolutely delicious! I will definitely make again.
Tara says
These are so delicious and make going gluten free so easy. I used Namaste gluten free flour and either coconut milk or oat milk and they turn out great every time!
Linda says
These pancakes cooked up nice and fluffy. I added chocolate chips, which is a favorite in my house. They tasted great! I used Bob’s Red Mill gf measure-for-measure flour.
Heather says
I’ve tried so many gluten-free pancake recipes and this one was hands-down the easiest, fluffiest, and yummiest recipe. I used King Arthurs measure for measure gluten-free flour. Yay for no longer having to Google a recipe every time I want pancakes, this will be my go to!
Eileen Fox says
These pancakes are absolutely AMAZING!!! Full of flavor & definitely the fluffiest GF pancakes I’ve ever made from scratch! You will not be disappointed!!
Michael G says
This is a great recipe! I didn’t have quite enough sugar, so I put a little maple syrup. I used Bob’s RedMill 1-1 baking flour and oatmilk. I didn’t realize that it would turn into Play-dough before adding the milk, so I was worried at first, but I just mashed it with a silicone spatula and then whisked it up. Haha! Thank you so much.
Sarica says
If you’re looking for a good (not gummy) gluten free and dairy free pancake recipe, just stop looking!! This is honestly the best one. It’s my go-to pancake recipe – it’s fluffy and rises nicely. I often add a little cinnamon to it. I double the recipe whenever I make it (16 instead or 8), so there are enough pancakes for the next morning too (me, hubby and preschooler). If you’re comparing and narrowing down which pancake recipe to try – make this one!!!! They’re awesome 🙂
Bibi says
Excellent pancakes!!! I added extra milk to make it pourable. Fluffy, superb taste!!! Made them this morning on a freezing day in NYC. My 82 year old mom enjoyed it tremendously!!! Thank you!!!
Melissa says
These were amazing! Our favorite mix was Krusteaz but I always have these ingredients so I don’t need to spend that $. I always use Walmarts GF flour in their GF section, and it made these great.
Xio says
Delicious, a must make
Ayla says
These are amazing! Fluffy and not grainy. Even my 1&3 year olds ate them. I added half a mashed, very ripe banana and a few chocolate chips- yum!
Susan Foss says
It’s been 2 years since I was diagnosed Celiac, it’s been 2 years since I had a proper, fluffy delicious pancake. I had given up, after trying all the mixes, nothing was right. Flat, flavorless, and uninspired, absolutely no way to consume calories. But with this recipe pancakes are back! Special occasions just became yummy again. My gluten eating husband thinks these taste delicious as well, no compromises. Super fluffy, flavorful and just perfect. Made just as written no tweaks or adjustments to the recipe needed. Fluffy perfection!!!!
Amanda Erin Roberts says
Delicious every time! I use bob’s red mill gluten free all purpose flour, flax egg, a touch of cinnamon and either chocolate chips or blueberries;) instead of vegetable oil I use coconut oil or olive oil.
Mandy C. says
The recipe is easy and simple. The pancakes turn out GREAT. Fluffy and yummy. We add blueberries and they turn out great. Thank you for sharing the recipe.
Heather says
I made these on Christmas morning for my 2 teenage boys. The only change I made adding vanilla chips, per the kids requests. Also, I used KA Measure for Measure flour and eggs and 1%milk. They were a BIG hit and they didn’t know they were GF until after they finished them!! I waited that way they wouldn’t say they were good just to be nice lol!!
Patti says
Excellent recipe!!! I omitted the vanilla, as I was making a breakfast, but wasn’t making a dessert. They turned out great. Hubby couldn’t believe that they were gluten free. 👍🏼
Dasha says
I really enjoyed this recipe. These were the best tasting pancakes I ever had, even compared to ones with gluten. Well done!
I have a question though, if I want to make the entire batter beforehand (a day or two prior) to simply whip it out from the fridge and start frying them immediately, will it affect the taste or the result? Is it ok? Thank you!
Audrey says
Hi Dasha. You can make the batter ahead of time. Just make sure to stir it really well before you cook the pancake batter. I am so happy that you enjoyed the pancakes. Thanks for the awesome recipe review!
Kate G says
Hi Audrey, Thanks for this super easy and delicious recipe. I substituted in 1/4 cup almond flour to make them a bit healthier and used powdered sugar ‘cause I didn’t have granulated. I also was alarmed by the 1 Tbs of baking powder, but they came out fluffy and crispy! Absolutely yummy! Will use this one again
Paige says
Awesome pancakes! I used Bob’s GF 1 to 1 flour, flaxseed eggs (1 tbsp ground flaxseed in 2.5 – 3 Tbsp hot water, let sit 5 minutes = 1 egg), almond milk, doubled the recipe and added a mashed banana which gave it a slight banana taste. Everyone loved them!
Jaime says
My husband makes these for me and they’re absolutely delicious. Would it be okay to make the mix the night before and then make the pancakes on a stove top the following morning?
Audrey says
I am so happy that you enjoyed the pancakes Jamie! You can definitely make the batter ahead of time. Just cover the pancake batter and refrigerate. Make sure to stir the batter again in the morning before you cook the pancakes. Thank you so much for your wonderful 5-star recipe review!
Marfoos says
Easy and perfect GF pancakes. And my son is picky!
arlene says
It has been hard to please my daughter who has a dairy and gluten allergy…these were so good my entire family enjoyed them and we will use this for Christmas morning breakfast since that is always a challenge for us trying to please everyone! TYYYY!!!
Darrylynn BARON says
This is one of the best gluten free pancake recipes I have come across. It is absolutely delicious . It beats any pre made pancake mix I had bought before. It’s just a really thick mixture and next time I think I’ll cut the flour or add more milk.
Brittanie says
These were so good! I used the Cup 4 Cup flour blend and they were so light and fluffy! I’ve tried other recipes and other flour blends and never had pancakes that were this good. My husband and son loved them and they don’t have to eat gluten free. Will definitely be using this as my new go to recipe!
Caitlin says
Amazing recipe! Don’t second guess the amount of baking powder, it’s perfect. I used 1/2 cup sorghum flour, 1/4 cup tapioca flour, and 1/4 cup potato starch, and used melted butter instead of oil. Also added 1.5 teaspoons cinnamon and 1/4 teaspoon nutmeg. Absolutely wonderful, even my wheat eating husband approved!
Andrea says
Celiac diagnosed about 15 years ago and best gluten free pancake recipe I’ve found so far! You better believe I’ve been looking, too! 😉
Bal says
amazing fluffy pancakes, much better than the mix. Will be making these again very soon 🙂
Carla Rodriguez says
I just made these , I left out the oil completely and I added vegan chocolate chips and these are absolutely delicious. Perfectly cooked , I left out the oil because I have pancreatitis. They are delicious.. thank you for your recipe.
Audrey says
I am so happy that you enjoyed the pancakes Carla! You can also substitute apple sauce in place of the oil and use egg whites to keep it low fat. I know that with pancreatitis you need to follow a low-fat diet. Please let me know if I can help you in any way. Thank you for the wonderful 5-star recipe review!
Lora says
These were really good! My family is new to the GF/dairy free transition, so maybe the weird aftertaste is normal. However, I didn’t notice the after taste until about 30 minutes or so after eating. Has anyone else experience this? I used King Arthur gluten free all-purpose flour, coconut sugar instead of regular, used avocado oil and doubled the recipe. Doing this, said to add 2 tablespoons of baking powder, is that too much? Just seems more than I’d add in my oatmeal pancakes.Nonetheless, these we’re still yummy.. already printed out the recipe as our new go-to for pancakes.:)Thank you for sharing!!
Audrey says
Hi Lora! I am so happy to hear that your family enjoyed the pancakes! For me personally, the King Arthur leaves an aftertaste, especially when making recipes that don’t have a lot of extra flavors added to them (like pancakes, waffles, or biscuits). The Pillsbury gluten-free flour does not leave an aftertaste for me. Please let me know if I can help you in any way. Thanks!
Sarah says
I made these as written using almond milk and Bob’s 1 to 1 GF flour. They were so quick to make and tasted great! This is going to become my go-to pancake recipe from now on.
Jacey says
This recipe was fantastic!! I can not believe how good these pancakes came out. They were fluffy and crispy at the same time! I used almond milk– and i added some of my protein powder (since my body can’t handle that much sugar and carbs without a balance) I will absolutely make these again! This time i tried regular, blueberry, and a chocolate chip batch. Next time I’m going for pumpkin!
Thank you for this!
EastWestGirl says
Yay! A simply and fabulously tasty GF recipe! My husband is not a fan of things gluten free and he watches his carbs but he chowed these this morning. That’s the biggest compliment I can give.
Lily says
I made them “buttermilk” with a splash of Apple Cider Vinegar, I used 2 eggs, and a few extra spoonfuls of flour (King Arthur GF). I think we found our pancake recipe.
nicole says says
amazing recipe!
Priscilla says
I was little skeptical at first because of the tablespoon of baking powder. They turen out really good and tasted just like regular pancakes. I mixed 1/2 cup of millet flour, 1/4 cup of rice flour and 1/4 of arrowroot to make my flour.
Lisa says
Outstanding!! Best pancake regular and gluten free I have ever eaten!!
Shanda says
Used Wespoint flour and my son and his 3 friends devoured them!!
Regina says
Recipe was delicious with Bob’s Red Mill GF 1:1, chia seed egg, and almond milk with white vinegar buttermilk
Debra says
my whole family loves these! SO yummy!Thank you! <3
Eiam says
This is my go-to pancake recipe for perfect pancakes. I add some flax seed meal for extra boost and top with almond butter and honey.
Cai says
Fluffy and wonderful! Thank you for the best gluten free recipe I have ever tried.
Chris K says
Just made these and they are amazing! No more boxed gluten free pancake mixes for me! These are the fluffiest pancakes I’ve ever had—gluten free or not. Thank you!
Denisha Muhich says
My husband said these were the best Pancakes he’s ever had! I used cup 4 cup flour and added a pinch of cinnamon.
Sheila says
Wow. Absolutely the best, fluffiest I have found yet! I made it as written. For the vegan egg I used 1/3 c aquafaba (whipped it for a few seconds once measured) Used Silk Soy with a tsp of apple cider vinegar in it while I mixed the rest. I used King Arthur gluten free AP flour. Heated my pan between 4-5 and could hardly wait for them to cook omg. I think i will try these out with a little less sugar and make veggie burger buns out of them! Thank you!
Joy Mason says
Definitely the fluffiest gluten free pancakes we have eaten in a long time and a simple recipe. I always start out with dry ingredients and then add the wet. We used oat milk for the first time and in this recipe. The pancakes were amazing!
Bethany says
These were the fluffiest gluten-free pancakes I’ve made, and my son loved them! And such a nice simple recipe! Thank you!