Gluten Free Pancake Recipe – Fluffy, Delicious & Easy to Make
Who says you need gluten to enjoy a stack of fluffy, golden pancakes? This gluten free pancake recipe is perfect for anyone with gluten intolerance, celiac disease, or simply choosing a gluten-free lifestyle. Light, airy, and melt-in-your-mouth delicious, these pancakes are proof that you don’t need wheat flour to create a breakfast classic.
Made with a simple blend of gluten-free flour and everyday pantry ingredients, these pancakes are versatile, kid-friendly, and great for busy mornings. Pair them with fresh fruit, maple syrup, or a dollop of nut butter, and you’ve got yourself a hearty, wholesome breakfast the whole family will love.
Ingredients (Makes 8 Pancakes)
- 1 cup gluten-free all-purpose flour blend (with xanthan gum included)
- 2 tbsp granulated sugar (or coconut sugar)
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk (dairy or plant-based like almond/soy/oat)
- 1 large egg
- 2 tbsp melted butter (or coconut oil for dairy-free option)
- 1 tsp vanilla extract
Step by Step Cooking Guide
- Mix dry ingredients – In a medium bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
- Prepare wet ingredients – In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Combine – Slowly pour the wet mixture into the dry mixture. Stir gently until combined. Do not overmix – 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 gives fluffier pancakes.
- Cook pancakes – Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup batter for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1–2 minutes until golden brown.
- Serve warm – Stack pancakes on a plate, add toppings, and enjoy!
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Serving Size: 8 pancakes (serves 3–4)
Tips & Variations
- Dairy-Free: Use almond, coconut, or oat milk with coconut oil instead of butter.
- Extra fluffy: Add ½ tsp baking soda + 1 tsp apple cider vinegar for extra rise.
- Fruit-filled: Mix in blueberries, diced apples, or bananas into the batter.
- Chocolate lovers: Add mini chocolate chips for a kid-friendly treat.
- Savory option: Reduce sugar and add shredded cheese, chives, or herbs.
Nutrition Info (Per Pancake – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 3 g |
| Carbohydrates | 16 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 4 g |
Healthy Alternatives
- Sugar-Free: Use stevia, monk fruit, or skip sweetener.
- Keto-Friendly: Replace GF flour with almond flour + coconut flour blend, and use erythritol as sweetener.
- High-Protein: Add 1 scoop of vanilla protein powder to the batter.
- Low-Oil: Swap butter for unsweetened applesauce to cut down fat.
Serving Suggestions
This gluten free pancake recipe is the perfect base for endless toppings and flavors. Serve with:
- A drizzle of maple syrup or honey
- Fresh berries and Greek yogurt
- Peanut butter or almond butter for extra protein
- A sprinkle of cinnamon for warmth
Whether it’s a lazy Sunday brunch or a quick weekday breakfast, these pancakes are guaranteed to satisfy your cravings without the gluten.
FAQ’s
Q1: Can I make the batter ahead of time?
It’s best cooked fresh, but you can refrigerate the batter for up to 24 hours. Stir well before using.
Q2: Why are my pancakes flat?
Overmixing the batter or using expired baking powder can make pancakes flat. Resting the batter also helps.
Q3: Can I freeze gluten free pancakes?
Yes! Stack them with parchment paper between each and freeze in a zip-lock bag for up to 2 months.
Q4: Can I make this egg-free?
Yes, substitute 1 egg with 1 tbsp flaxseed meal + 3 tbsp water (let it sit for 5 minutes).
Q5: What’s the best gluten-free flour to use?
A good all-purpose gluten-free flour blend with xanthan gum works best for fluffy pancakes.
