Gluten Free Pancakes are a staple breakfast recipe for every kitchen! They are very light and fluffy- just like you’d get at a diner! These freeze well too and can be made dairy free!
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Gluten Free Pancakes
Indeed, no kitchen or breakfast repertoire would be complete without a good recipe for gluten free pancakes! We used to make Kelsey’s Favorite Pancakes but when she went dairy free, that recipe didn’t convert as well as we were hoping it would.
Similarly to our gluten free mini blueberry muffins, these gluten free pancakes are another family favorite recipe that we’ve adapted from the Disney Princess Cookbook to be gluten free and dairy free.
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.
Things to know about this recipe:
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 these pancakes and we make them every week. Sometimes we have them for breakfast on the weekend – my kids love helping to make them.
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
How to make these Light and Fluffy Gluten Free Pancakes
Step 1. First, whisk together the dry ingredients.
Step 2. Secondly, in a separate large bowl, add the wet ingredients and whisk them together.
Step 3. Third, combine the dry ingredients into the wet ingredients. Stir until completely combined.
Step 4. Fourth, preheat a griddle to medium-low heat. Scoop about 1/4 cup of batter onto the griddle, to form the round pancakes.
Step 5. Fifth, cook the batter until small bubbles form on the top, then flip the pancakes over.
Step 6. Lastly, cook until golden brown and then serve.
Tips for making Homemade Gluten Free Pancakes
- First, make sure to leave your milk and eggs out so they are at room temperature.
- 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!
- Equally important-This recipe calls for baking powder– not baking soda!
- 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.
- 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
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 pancake 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.
- 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 the milk for coconut 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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- 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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Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 1gCholesterol: 26mgSodium: 125mgFiber: 2gSugar: 3gProtein: 3g