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Quick and Easy Homemade Gluten Free Pancakes

My recipe for easy homemade gluten-free pancakes produces a fluffy, light breakfast pancake! The batter helps create the perfect pancake batter that makes a thick and fluffy pancake. This is the perfect breakfast recipe or even for brunch. Made with my famous gluten-free all purpose flour and topped with fresh maple syrup and butter.

A stack of fluffy and thick gluten free pancakes, drizzled with syrup and topped with butter.

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Gluten Free Pancakes Recipe

Indeed, no kitchen or breakfast repertoire would be complete without a good recipe for gluten free pancakes!

These gluten free pancakes, which are super light and fluffy, are another family favorite recipe that we’ve adapted from the Disney Princess Cookbook to be gluten free and dairy free. It’s the perfect gluten-free breakfast recipe that will certainly be a family and crowd-pleaser!

In addition, we like to add vanilla extract to our gluten free pancake recipe to give them a little extra boost of flavor. Of course, for our family of 4, we doubled the original recipe too. Sometimes, we are feeling blueberries so we make our from-scratch gluten free blueberry pancake recipe to mix it up!

Up close stack of from-scratch gluten free pancakes

About these pancakes

Our version makes about 14-16 depending on how big/small you make your pancakes. Also, these gluten free pancakes freeze very well. Sometimes, I cook up a big batch just to keep in the freezer for busy mornings.

After the pancakes are cool, I freeze them on a sheet pan and then transfer them to a freezer bag once they’re frozen. We reheat them in our toaster oven for a particularly quick and easy hot breakfast.

My family absolutely loves them and we make them every week. Sometimes we have them for breakfast on the weekend – my kids love helping to make them. If you like pancakes, try my assortment of gluten-free pancakes. There are other flavors to choose from that your family will love! You can also try making my homemade gluten free waffles. Need some more inspiration for breakfast recipes?

In fact, we also like to have them for dinner. We have breakfast for dinner once a week because it’s 1. easy and 2. everybody eats well that night.

There are NO complaints from little voices when there’s a plate of pancakes on the table. They actually cheer and my 4-year-old literally does a happy dance.

Her happy dance is similar to Chunk’s Truffle Shuffle (from The Goonies). Except she’s smiling and keeps her shirt down. It’s pretty hilarious. And who doesn’t love when their kid is so happy about dinner that they do a little happy dance?


Key Ingredients for this Gluten Free Pancake Recipe

  • All purpose gluten free flour blend (omit xanthan gum if using Bob’s Red Mill 1:1)
  • 2 large eggs at ROOM TEMPERATURE
  • Avocado OR canola oil
  • Vanilla extract

Equipment Needed


How to make these Light and Fluffy Gluten Free Pancakes


Tips for making Homemade Gluten Free Pancakes

  1. First, make sure to leave your milk and eggs out so they are at room temperature. Eggs should be at room temperature because they incorporate into the wet ingredients. Also, room temperature ingredients cook more evenly.
  2. Secondly, an electric griddle seems to work best (but not necessary). You can do up to eight pancakes on the one we have and they cook pretty evenly!
  3. Also, be sure to use the “spoon and sweep” method when using a measuring cup.  It’s super important to make sure you have the correct amount of gluten free flour!  If you don’t use the spoon and sweep method, you may end up with too much flour, then the batter will be too thick and the pancakes may take longer to cook through.
  4. Equally important-This recipe calls for baking powder– not baking soda! We have made this mistake before- they do not taste good at all if you use baking soda and the pancakes will not rise and be thick!
  5. If the batter seems too thick, add a little bit of milk to help thin it out.  Add a little bit at a time.
  6. Unquestionably, this recipe does not work well with Cup4cup! Instead, use my all purpose gluten free flour blend
  7. You can make this recipe dairy-free by adding coconut or almond milk instead of regular milk. Almond milk has a nuttier taste to it where coconut milk may be a bit sweeter. It is whatever your preference is though!
  8. Finally, try topping your pancakes with your favorite toppings- even if it’s just some simple melted butter on top!
Hero shot of fluffy GF pancake recipe with strawberries on the side.

Mix in ideas

Want to make your pancakes a little more fun?  Try these different mix ins!

  • Sprinkles
  • Chocolate Chips
  • Reeses pieces
  • M&Ms
  • Blueberries
  • Nutella

Fun Toppings

There are so many choices and so little time!  Here are some toppings to try (let me know in the comments if you have other ideas)

  • Strawberries
  • Raspberries
  • Blueberries
  • Blackberries
  • Whipped cream
  • Chocolate sauce
  • Bananas
  • Nutella
  • Nuts
  • Ice cream

Helpful tips for this recipe

  1. Try various flours: A little later on in this article, I give some suggestions for different flours to try. There are many options including rice flour, almond flour, coconut flour, and oat flour. I have my own all purpose flour that I enjoy, but it’s totally up to you! For example, if you want a nutty flavor, try almond flour pancakes.
  2. Add some nutrition: Enhance your gluten-free pancakes by incorporating some nutrition into the batter. If you have kids, maybe you can get them on board! Try adding mashed bananas, grated zucchini, or even try pureed sweet potatoes (think- more fiber!) Chia seeds and flaxseed meal can be a good option to increase omega-3 fatty acids and also your protein intake.

Let me know if you have any other fun ideas in the comments. I would love to hear of any creations that you’ve made or any yummy toppings you’ve tried with success!

Gluten Free Pancake Mix

How about enjoying these pancakes on a weeknight?  Or a really busy weekend.  Try making this gluten free pancake mix ahead of time!  It’s perfect for when you don’t have the time to measure out all of the ingredients.   Plus, you can store the mix for months and grab and go when you’re ready! Perfecto!

Can the batter be made ahead of time?

Absolutely!  After making the pancake batter, refrigerate in an air-tight container for 2-3 days.  When you’re ready, add the wet ingredients to the dry ingredients.  Talk about a time saver!

Do gluten-free pancakes freeze well?

These freeze extremely well!  I recommend letting the pancakes cool completely.  Then, flash-freeze them on a lined baking sheet with either wax paper or parchment paper for about 10-15 minutes.  Store in a freezer bag or air tight container.  Now would be a great time to press the Staples “easy button”!

What kind of gluten free flour should I use?

I have a few recommendations that I mentioned previously.

  1. Try my all purpose gluten free flour blend. It’s super easy to make and you can store it for months in an air-tight container.
  2. Bob’s Red Mill 1:1 Gluten Free Baking Flour works very well.
  3. King Arthur Gluten-Free Measure for Measure Flour.  Another great option!
  4. I really encourage you to avoid Cup4Cup.  The batter is just too thick and doesn’t work well with this recipe.  The pancakes take too long to cook through and the outside may burn or brown too much.
  5. Many times, gluten free flour mixes that you buy have xanthan gum in them.  Be sure to check the label just to make sure!
Digging into a stack of gluten free pancakes made from scratch.

How do I make these pancakes dairy-free?

Well, I’m so glad you asked! All you have to do is substitute coconut milk for the milk. You could also use almond milk if you wish.  In addition, there’s no butter called for in this recipe so you’re good to go!

Measuring gluten-free flour

I highly recommend you follow and sign up for this free guide on how to properly measure your flour.  It’s so important to do it the right way.  It will make your recipes much more likely to come out properly.  Consistency is key!

Breakfast for dinner anyone?

Some other favorites we definitely like are: quiche, coffee cake, or gluten-free waffles for dinner. Sometimes they’re too much work in the morning on the weekend when you sleep in.

You don’t really want to wait an hour to eat breakfast when all you really want/need is a big pot of hot coffee. But they’re also too delicious to wait for a holiday brunch.

Easy Gluten Free Pancakes Recipe

To conclude, we’ll just be over here eating our pancake dinner and be in our own little dinner happy place. Until tomorrow when I make pork chops and all the tears come out because my kids have now gone on a pork strike 🙄🙄🙄.  But for real, enjoy these fluffy pancakes that are full of flavor.  You’ll be glad you did!

Whether you have these gluten free pancakes for breakfast or dinner, enjoy! If you make this recipe, and love it, I’d love for you to leave a 5-star rating. Thank you!

Click the video at the top of this page to see how to make these. You can also watch this video on Facebook where you can easily share it.

Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
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Side shot of gluten free pancakes that are fluffy and thick.
 

A thick drizzle of maple syrup poured on gluten free pancakes.
These gluten free pancakes are light, fluffy, and truly the best! They're so easy to make, can be made dairy free, they're naturally sweetened, and they freeze well! Recipe via @whattheforkblog | whattheforkfoodblog.com | gluten free breakfast recipes | fluffy gluten free pancakes | easy gluten free recipes | gluten free brunch | #glutenfree #easyrecipes #pancakes #breakfast #dairyfree #naturallysweetened

Quick and Easy Homemade Gluten Free Pancakes

4.74 from 245 ratings
My recipe for easy homemade gluten-free pancakes produces a fluffy, light breakfast pancake! The batter helps create the perfect pancake batter that makes a thick and fluffy pancake. This is the perfect breakfast recipe or even for brunch. Made with my famous gluten-free all purpose flour and topped with fresh maple syrup and butter.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16 pancakes
Print Rate Pin

Ingredients

  • 2 cups gluten free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • 4 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 2 large eggs room temperature
  • 1 1/2 cups milk regular or unsweetened coconut milk
  • 1/4 cup avocado oil
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  • In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
  • In a large bowl, whisk together the eggs, milk, oil, maple syrup, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and stir until completely combined. NOTE: Pancake batter will be thick and will puff up as it sits.
  • Heat a griddle on medium-low heat. When the griddle is hot, scoop the batter onto the griddle, about 3 tablespoons-1/4 cup at a time. Use your spoon or scoop to form the round pancakes. Cook in butter (optional) or use cooking spray for dairy free. Or, if your griddle is non-stick, you can cook them dry.
  • Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes.
  • Serve with butter and maple syrup.

Video

Notes

  • I use a OXO Large Cookie Scoop to portion my pancakes and get about 16 when I made them. The amount this recipe yields will depend on the size of your pancakes.
  • I use my Nightshade-Free Gluten Free Flour Blend to make these pancakes. I've also successfully tried this with Bob's Red Mill 1:1 Gluten Free Baking Flour, King Arthur's Gluten Free Measure for Measure Flour Blend, and Cup4Cup.

Nutrition Information

Serving: 1g | Calories: 116kcal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 125mg | Fiber: 2g | Sugar: 3g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

Leave a comment

If you made this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online.

Sincerely,
Shay

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Recipe Rating




  1. Barbara at Mantel and Table says:

    Oh my! These look SO fabulous – I can’t wait to try them! And I love your vanilla choice too – my favorite brand! 🙂 Thanks so much for the great recipes and your tips!

  2. Meredith says:

    Hi, Shay! Your pancakes look so delicious! I was super inspired by your cooking skills. I would love to invite you to link up your project at Whimsy Home Wednesdays to inspire others and have a chance to be featured https://www.artsandclassy.com/category/diy/whimsy-home-wednesdays-linky-party/

  3. Sharon says:

    5 stars
    Delish! Love this recipe for the weekends – and for my GF family.

  4. Andra says:

    If I’m using a gf flour that already has xanthan gum, can I omit the xanthan gum in the ingredients list?

  5. Leslie says:

    This better it was so thick and clumpy and I made it exactly as the recipe called for. I don’t know how everyone else has had such a good experience

    • Shay says:

      This makes a thicker batter because it produces fluffy pancakes. Feel free to add more milk to thin the batter to your preferred consistency.

  6. Maureen N HART says:

    Wonderful, a staple in my kitchen. Thank you!

  7. Julie says:

    These look wonderful. I noticed the note about unsweetened coconut milk. Is the coconut milk is the canned type (where the fat solidifies when chilled), or coconut milk/beverage found in a carton in the refrigerated section. Does it matter?

  8. Marianne says:

    Hey just wanted to say these turned out really nicely. Thank you!

  9. Elizabeth Gonzalez says:

    The first time I saw it my mouth get so watery. I made these exactly as the same recipe said, and they were so amazing and delicious. Keep sharing.

  10. Kay Colbert says:

    I made these exactly as the recipe said, and although the pancakes puffed up nicely, they did not get golden and they were mushy in the middle.

  11. Trish says:

    Great Pancake recipe! Changed things up a bit, nothing significant-used reg veg oil, no maple syrup, no xanthan gum( i find a lot of recipes don’t need it if they have eggs to bind the ingredients) Added cinnamon and nutmeg to taste. Oh, and two mashed bananas. Anyway , they were great. The kind of pancakes you can serve to a roomful and not have anyone know they are GF! Thrilled-Thank you!

  12. Alice says:

    Your gluten free pancakes are really delicious and full of energy. I love to make for my family at the end of each weekend. All like it and it makes me be happy a lot. Thank so much for your sharing.

  13. Lindsey Brooke says:

    These are THE BEST gluten free pancakes I’ve ever made. Sometimes I accidentally delete the recipe from my phone and have to come searching for it again, but I always know I hit it when I see the 2 cups of flour. Not many recipes have you use that amount, so it’s my North Star for finding these again. I make them gluten free + vegan by using a flax egg and while fat coconut milk. They come out AMAZING and huge and fluffy every time. I even keep the rest of the batter in the fridge and use it for the next week or so. Kudos on some of the best pancakes in the gf category that I’ve found. It’s hard to do!!

  14. Pamela says:

    These are superb! I added cinnamon to the mix and used extra virgin olive oil. Very good!! Yes, the better is thick but just smush the batter out a little in the frying pan and they puff up beautifully! I like to butter my pancakes then generously sprinkle it with cinnamon followed by a good pure maple syrup! Oh my! Thank you for this recipe!!

  15. Maggie says:

    Hi!
    Just wondering if olive oil would be ok instead of avocado?

  16. Linda says:

    This is by far the best gluten/dairy free pancake recipe I have made. I used what I had on hand so did the following substitutes with success.
    Almond milk in place of Coconut milk
    Coconut oil in place of Avocado oil
    I’m excited to try the bread recipes!

  17. Ruth says:

    5 stars
    I thought all Pancake recipes were pretty similar but this one made the best GF pancakes I think I’ve ever made. I used Grapeseed oil bc I had it on hand. I made some round pancakes, then added extra Rice Dream milk to water the mix down, put in squirt bottle and made shapes for a birthday. Perfect! I added extra vanilla, sifted dry ingredients, and halved the recipe. Thank you!!

  18. Nora says:

    I can’t tell you how many times I have used this recipe! It’s by far the best gluten free pancake out there. Thanks for sharing! xx

  19. ron says:

    I made these exactly to the recipe and it turned into a gooey ball, there was no way to spread it out into a pancake. Added more milk until we had over 2 cups in and it still was to thick to spread out properly but got it done. As of now not to impressed

    • Shay says:

      Hi Ron, it sounds like you maybe added too much xanthan gum if it was gooey. Did you, by chance, use a gluten free flour blend that contains xanthan gum and then also add what the recipe calls for?

  20. Richard Owen says:

    what are the ratios? i see 2 eggs but flour and vanilla and oil have no ratios

  21. Xavier says:

    Thanks for sharing such a nice recipe.

  22. humin says:

    Shay, very nice thanks for sharing! Very tasty pancakes .

  23. rookrand.com says:

    I prefer bread for breakfast, but pancake is still great, also I can make some then storing them, so it’s easy for me in the morning, thanks for sharing.

  24. Ana says:

    I just tried this recipe for sunday breakfast with my 2 little girls (4 and 6 years old) and they loved them! So fluffy and tasty! We tried them with hersheys gf syrup, yummy! Delicious! Thanks sooo much for sharing this great recipe!
    Greetings from Peru!

  25. Jenni says:

    Great recipe! I just made these this morning. Love how they puff up and aren’t like the normal flat, rubbery GF pancakes. I used Bob’s Red Mill 1-1, and I didn’t have avocado oil, so I used coconut. My batter wasn’t too thick. Next time, I’ll try the avo oil to see what happens. Have you tried them without oil or subbed with applesauce?

  26. habitat says:

    Gluten Free Pancakes is great! They look really attractive. I’ll do it now. Thank you for sharing the recipe

  27. Kimberley Pereda says:

    Thank you for sharing this, also I love how you use readily available ingredients for this recipe, seen so many recipes that call for expensive gluten free flours, hope you can share a bread recipe too. Thanks

  28. Kate says:

    Shay, thank you! I made this exactly as recipe states and it was delicious. It has wonderful flavors. Five stars for this pancakes.

  29. eatfrysmith says:

    I will make this to watch tonight’s football match. Very fast and simple, easy to do. Thank you for sharing this recipe

  30. Nataly says:

    Shay, thanks a lot for sharing! Very tasty pancakes . My son will love it!

  31. Valerie Herskowitz says:

    5 stars
    I made these pancakes today for my family. It’s my son’s birthday and he’s GFCF. They were amazing. Everyone said they were the best pancakes ever. I subbed the coconut milk out and used almond milk. Subbed the avocado oil and used canola. Didn’t need xanthan gum. Added blueberries. Five stars. Can’t wait to make these again. My son ate 9 of them!

  32. Olga says:

    Shay, thanks! This pancakes is faaantastic! My kids would love it!

  33. Cheryl says:

    My granddaughter approves! Thank you for a great recipe! I halved the recipe and for some reason the batter wasn’t thick but the cooked up light and fluffy just the same.

  34. Paula says:

    5 stars
    I have tried so many different recipes for gluten free pancakes for my gluten intolerance husband. This is one of the best recipes!! It was delicious. I substituted xanthan gum with arrowroot powder with no problem. This is a keeper. So glad I found your blog!

  35. Danielle C Witt says:

    Just made these . Fantastic ! Thank you 😊

  36. William Feetham says:

    Needs almost twice the amount of liquid called for. 2/5 stars

    • Sharon says:

      Hi William, this isn’t meant to be a thin, runny batter. The thinner the batter, the less the pancakes will puff up. The thicker batter is what makes them so light and fluffy.

  37. Sanchez says:

    5 stars
    It looks yummy! I want to try it now.

  38. 5 stars
    It’s so yummy! I just want to try it now.

  39. Karen says:

    Hi there! Can you tell me if there is another oil besides avocado that would work? Having trouble finding ir.

  40. Juli Jacobs says:

    If your flour already has xantham gum do you need to add more? Also do the eggs have to be room temp? My daughter likes to make pancakes on the fly and I’m trying to find a gf recipe that’s easy for her but tastes good. Thank you!

  41. Alden Perkins says:

    5 stars
    I was a little dubious about the coconut milk and about the thickness of the batter, but these turned out super fluffy! I did have trouble flattening them with the spoon — the batter was so thick and sticky, and my griddle is so slippery, that the batter just pulled away from the griddle and stuck to the spoon instead. So I think next time I will add a bit more liquid just to avoid that frustration, even if it makes them a little less fluffy.
    P.S. to anyone who has trouble finding avocado oil — we get it at Costco.

  42. Nicole says:

    5 stars
    Wow! Hands down the best pancakes ever.! Even better then my mothers raved about wheat recipe. If you haven’t gone fully gluten free these could seal the deal for you.
    Thank you

  43. Nicole says:

    5 stars
    Wow! Hands down the best pancakes ever.! Even better then my mothers raved about wheat recipe. If you haven’t gone fully gluten free these could seal the deal for you.
    Thank you

  44. Patty Apkarian says:

    4 stars
    These looked so good that I made them this morning as directed. My only issue was that the batter was SO thick. Is this normal? I used a large ice cream scoop to drop the batter onto the pan and it just plopped there. I had to add some water to the batter to thin it out. I will try to make them again. I used King Arthur measure for measure GF flour.

    • Sharon says:

      Hi Patty, yes the batter is pretty thick. It’s supposed to be thick and not thin which is why the pancakes get nice and fluffy. When you drop the batter onto the griddle, use your scoop to shape it into a circle. You can see how I did it in the video. And don’t forget, if your flour blend already has xanthan gum in it, you don’t need to add what I called for in the recipe.

  45. Patty Apkarian says:

    4 stars
    These looked so good that I made them this morning as directed. My only issue was that the batter was SO thick. Is this normal? I used a large ice cream scoop to drop the batter onto the pan and it just plopped there. I had to add some water to the batter to thin it out. I will try to make them again. I used King Arthur measure for measure GF flour.

  46. Katrina says:

    5 stars
    This recipe looks great! Wondering if I have to use the Xantham Gum?

    • Sharon says:

      Yes, just the little bit will help with the structure and texture of these pancakes 🙂
      If your flour blend already contains it, you can omit the amount I called for.

  47. Katrina says:

    5 stars
    This recipe looks great! Wondering if I have to use the Xantham Gum?

  48. Marcy says:

    5 stars
    Great looking recipe! Do.you have to.use the xantham.gum? I have made many gluten free pancakes without it, so am just curious…
    Thank you!

  49. Marcy says:

    5 stars
    Great looking recipe! Do.you have to.use the xantham.gum? I have made many gluten free pancakes without it, so am just curious…
    Thank you!

  50. Jenny Cameron says:

    4 stars
    My husband liked them, and I think these will freeze great, but I prefer a softer pancake. I think the added vanilla & maple syrup do help get more flavor, as GF pancakes can be bland. I made these with the mix recipe from the America’s Test Kitchen GF cookbook., so that might have made a difference. They came out higher and firmer than I personally like, and quite firm. I used a large ice cream scoop for putting them on the skillet, and had to spray an offset spatula with oil and then flatten them, as they didn’t spread at all on the pan.

    • Sharon says:

      Hi Jenny, I’m unfamiliar with the mix recipe you’re referring to? These pancakes are fluffy and not “firm” so I’m guessing it’s the mix you’re using. The batter is thick and I use my scoop to form them into circles on my griddle as the video shows.

  51. Jim Batcheller says:

    5 stars
    My first time using your recipe. I cut it in half since there is just two of us. The batter seemed really thick and was hard to spread on the griddle. It seemed better suited for the waffle iron! They do taste good though.

    • Sharon says:

      I do make these into waffles! The batter for these pancakes is meant to be thick to get that fluffy diner-style pancake that I love. I use my scoop to easily form them into circles on the griddle. You can see how I do it in the video 🙂

  52. Jenny Cameron says:

    4 stars
    My husband liked them, and I think these will freeze great, but I prefer a softer pancake. I think the added vanilla & maple syrup do help get more flavor, as GF pancakes can be bland. I made these with the mix recipe from the America’s Test Kitchen GF cookbook., so that might have made a difference. They came out higher and firmer than I personally like, and quite firm. I used a large ice cream scoop for putting them on the skillet, and had to spray an offset spatula with oil and then flatten them, as they didn’t spread at all on the pan.

  53. Jim Batcheller says:

    5 stars
    My first time using your recipe. I cut it in half since there is just two of us. The batter seemed really thick and was hard to spread on the griddle. It seemed better suited for the waffle iron! They do taste good though.

  54. Jereann Zann says:

    5 stars
    This recipe is fantastic! We made these pancakes for Easter brunch and we all loved them! Our family is dairy free so we used coconut milk as you suggested, and they came out great. I love how light and fluffy they are!!

  55. Juli Jacobs says:

    If your flour already has xantham gum do you need to add more? Also do the eggs have to be room temp? My daughter likes to make pancakes on the fly and I’m trying to find a gf recipe that’s easy for her but tastes good. Thank you!

    • Sharon says:

      If your blend contains xanthan gum, do not add the amount I called for. It will make your pancakes too gummy. You can use cold eggs in a pinch but they mix better when room temp. To bring them to room temp quickly, put the eggs in a glass of warm water.

  56. Rebecca says:

    5 stars
    Great recipe! Excellent texture and flavour which can sometimes be difficult to find in GF. We wanted our pancakes to be savoury (we ate them with shredded chicken, avocado, tomatoes, cucumber etc) so I omitted the vanilla and the maple syrup.
    I’m even going to try making one huge pancake that fills the whole pan,cooking it a little longer,and seeing if I can use it as a pizza base…

  57. Rebecca says:

    5 stars
    Great recipe! Excellent texture and flavour which can sometimes be difficult to find in GF. We wanted our pancakes to be savoury (we ate them with shredded chicken, avocado, tomatoes, cucumber etc) so I omitted the vanilla and the maple syrup.
    I’m even going to try making one huge pancake that fills the whole pan,cooking it a little longer,and seeing if I can use it as a pizza base…

  58. Wendy Waites says:

    5 stars
    I used almond and coconut flour- I had to cook them a little longer, they were delish! Even our little 9yr old sceptic ate them up!

  59. Wendy Waites says:

    5 stars
    I used almond and coconut flour- I had to cook them a little longer, they were delish! Even our little 9yr old sceptic ate them up!

  60. Tanys says:

    5 stars
    I’ve been searching everywhere for a good gluten free pancake recipe. I halved the recipe, since I made it just for myself (and to have some left overs!), and it was the best recipe I’ve ever tried. Thanks so much!

  61. Tanys says:

    5 stars
    I’ve been searching everywhere for a good gluten free pancake recipe. I halved the recipe, since I made it just for myself (and to have some left overs!), and it was the best recipe I’ve ever tried. Thanks so much!

  62. Kim says:

    5 stars
    I just made these and they are DELICIOUS! My new go to pancake recipe for sure! I used almond milk and was out of avocado oil so I used a combo of walnut oil and melted coconut oil.

    • Aundra says:

      I made these and for some reason they did not come out right. It needed more milk. Please tell me how you made them come out good?

      • Shay says:

        If you prefer a thin pancake batter, then you can add more milk. The fluffiness comes from the thicker batter that puffs up from the baking powder. Adding more milk will keep the pancakes from getting as fluffy as pictured but they’ll still taste good.

    • Sharon says:

      Thank you so much Kim! I’m glad those changes worked for you!

  63. Kim says:

    5 stars
    I just made these and they are DELICIOUS! My new go to pancake recipe for sure! I used almond milk and was out of avocado oil so I used a combo of walnut oil and melted coconut oil.

  64. Jereann Zann says:

    5 stars
    This recipe is fantastic! We made these pancakes for Easter brunch and we all loved them! Our family is dairy free so we used coconut milk as you suggested, and they came out great. I love how light and fluffy they are!!

  65. Kim says:

    These look amazing. A great GF pancake recipe is like gold in my house!

  66. Julie says:

    What do you think about making the batter the night before and keeping it in the fridge? Do you think that would work ok or would it change the texture of the pancakes?

    • Sharon says:

      Hi Julie! When I make this in advance, I usually just mix the dry ingredients together and keep them in an airtight container or zip lock bag. Then I mix the wet ingredients together and keep them in a mason jar in the fridge overnight. Then I just mix together in the morning. I’ve done this camping too – worked like a charm!

  67. Megan says:

    I love that you put maple syrup in the actual pancakes. Maybe then I wouldn’t need to drown mine so much with maple syrup on top. Haha.

  68. Totally made these the other night and they were delish! My kids kinda did a happy dance too. It probably would have been more pronounced if they weren’t so busy scarfing down pancakes!

  69. Jereann Zann says:

    We love breakfast for dinner too, and these pancakes would make my kids do a happy dance too. Great tip about freezing and then toasting the leftover pancakes!

  70. Kat says:

    Breakfast for dinner is the best thing ever! I love how fluffy these are – now you’ve got me craving some pancakes 😉

  71. Madison Haycock says:

    Just these pictures are making my mouth water! I can’t wait to make a bunch of these to prep for the week! We love Pancakes!

  72. Love fluffy pancakes! Give me a whole stack 🙂

  73. Amanda says:

    This post was so much fun to read! I can just picture your kids on their pork strike and your toddler’s happy dance. These pancakes look fabulous. My toddler will be doing a happy dance, too, when I make them.

  74. Lindsey says:

    These look delicious. I’m going to try them with flax eggs. I’m sure they will turn out beautifully.

  75. You have truly mastered the perfect gluten-free pancake here, and I really like that you used avocado oil. I’ve been leery about how well it will work in sweet-ish recipes.

  76. Audrey says:

    Your pancakes look perfect! I’ll be trying your recipe this weekend.

  77. Leslie says:

    This would be a terrific family activity on a Sunday morning! Put an electric griddle in the middle of the table. It might get messy, but what fun to have a family pancake morning.

  78. Sarah says:

    So fluffy I’ll take a tall stack of these, a short stack won’t cut it! I need more weekend mornings or need to start getting up earlier so we can have pancakes more like we use to.

  79. Kortney says:

    Your pictures are so good and those pancakes are so perfectly fluffy! Freezing leftovers is such a good idea. I just got a new fridge where the freezer is the size of our old fridge and I am seriously freezing everything ATM!

  80. Kelly says:

    Love how light and fluffy these look – without any gluten. Hooray!

  81. Kristina says:

    we LOVE breakfast for dinner – and for our next one, I want THIS fluffy stack!

  82. Jen says:

    I’m going to make a huge batch and freeze them into daily portions for my boys for school days. This is going to make mornings so much easier!

  83. Diane T says:

    Hi. My family is allergic to eggs. What would work as a substitute in this recipe??? Energy Egg Replacer? flax eggs? what would be best in your opinion? Many thanks.
    Diane. ditetre at mac dot com

    • Sharon says:

      Hi Diane, I haven’t tried this recipe with an egg replacer since eggs aren’t an issue for us. I think you could maybe do flax eggs or unsweetened applesauce to replace them, but I can’t tell you for sure since I haven’t tried it. If you do try either of those, please let me know how it turns out 🙂