Looking for the best gluten free pancake recipe that’s light, fluffy, and packed with flavor? You’ve found it! These pancakes are a game-changer for anyone avoiding gluten but still craving a warm, comforting breakfast. Whether you’re celiac, gluten-sensitive, or simply exploring gluten-free eating, this recipe makes it easy to enjoy pancakes without compromise. With simple ingredients and just a few minutes of prep time, you’ll have a delicious stack ready for syrup, berries, or your favorite toppings.
Ingredients
Here’s what you’ll need to make this gluten free pancake recipe:
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons sugar (or coconut sugar)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk (dairy or non-dairy alternative)
- 2 large eggs
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 1 teaspoon pure vanilla extract
- Optional: ½ teaspoon cinnamon or a dash of nutmeg for flavor
Step-by-Step Instructions
- Mix the dry ingredients
In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt until evenly combined. - Combine the wet ingredients
In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract. - Combine wet and dry mixtures
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing — a few small lumps are fine. - Rest the batter
Let the batter sit for 5 minutes. This allows the gluten-free flour to hydrate and helps create a fluffier texture. - Heat your pan
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. - Cook the pancakes
Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown. - Serve warm
Stack pancakes high and serve immediately with maple syrup, fruit, or your favorite toppings.
Nutrition Facts
(Per serving – makes 4 servings)
| Nutrient | Amount |
| Calories | 340 kcal |
| Protein | 8 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Fiber | 3 g |
Tips & Variations
- Make it dairy-free: Substitute almond milk or oat milk and use coconut oil instead of butter.
- Add mix-ins: Blueberries, chocolate chips, or chopped nuts make a fun twist.
- Boost protein: Add a scoop of your favorite protein powder or replace some flour with almond flour.
- Make-ahead option: Cook pancakes, let them cool, and freeze between parchment sheets for up to 1 month. Reheat in a toaster or oven.
Serving Suggestions
Serve your gluten free pancakes with:
- Warm maple syrup and a pat of butter
- Fresh berries and a drizzle of honey
- Greek yogurt and sliced bananas for a protein-packed start
- Nut butter and a sprinkle of chia seeds for extra nutrition
For a brunch-worthy spread, pair them with scrambled eggs, crispy bacon, or a fruit smoothie.
FAQs
1. Can I make this gluten free pancake recipe vegan?
Yes! Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based milk and oil.
2. Why are my pancakes dense?
Overmixing the batter can lead to dense pancakes. Stir gently until just combined, and let the batter rest before cooking.
3. Which gluten-free flour works best?
A 1:1 gluten-free all-purpose flour blend with xanthan gum yields the best texture. Avoid single flours like rice or almond alone.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in a toaster for best texture.
Conclusion
This gluten free pancake recipe proves that you don’t have to sacrifice taste or texture when skipping gluten. Light, fluffy, and endlessly customizable, these pancakes are perfect for breakfast lovers everywhere. Whether you’re cooking for yourself or the whole family, this recipe is sure to become a weekend favorite. Enjoy every warm, syrupy bite!
