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.
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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!
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
- Mixing Bowls
- Baking Utensils
- Electric Griddle
- Large cookie scoop
- All-Clad Measuring Cups
- All Clad Measuring Spoons
- Pyrex 100 2 Cup 100th Anniversary Measuring Cup, Turquoise
How to make these Light and Fluffy Gluten Free Pancakes
Tips for making Homemade Gluten Free Pancakes
- 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.
- 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!
- 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.
- 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!
- If the batter seems too thick, add a little bit of milk to help thin it out. Add a little bit at a time.
- Unquestionably, this recipe does not work well with Cup4cup! Instead, use my all purpose gluten free flour blend.
- 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!
- Finally, try topping your pancakes with your favorite toppings- even if it’s just some simple melted butter on top!
Mix in ideas
Want to make your pancakes a little more fun? Try these different mix ins!
- Chocolate Chips
- Reeses pieces
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)
- Whipped cream
- Chocolate sauce
- Ice cream
Helpful tips for this recipe
- 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.
- 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.
- 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.
- Bob’s Red Mill 1:1 Gluten Free Baking Flour works very well.
- King Arthur Gluten-Free Measure for Measure Flour. Another great option!
- 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.
- Many times, gluten free flour mixes that you buy have xanthan gum in them. Be sure to check the label just to make sure!
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?
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.
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Quick and Easy Homemade Gluten Free Pancakes
- 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
- 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.
- 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.
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.