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

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 151 kcal

Ingredients

  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg egg Vegan option use Bob's Red Mill 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
US Customary - Metric

Instructions

  1. In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. 

  2. 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. 

  3. Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.

  4. Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.

  5. 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. 

  6. Top with butter, syrup or favorite topping. Enjoy!

  7. 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.

Recipe Notes

Nutrition Facts
Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
Amount Per Serving (1 pancake)
Calories 151 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 115mg 38%
Sodium 129mg 5%
Potassium 223mg 6%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 4g
Protein 6g 12%
Vitamin A 4%
Calcium 11.8%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.