Stack of gluten-free pancakes with berries and syrup


Stack of gluten-free pancakes with berries and syrup

Fluffy and Delicious: The Best Gluten-Free Pancakes

Start your day with a stack of light and airy gluten-free pancakes! This recipe is a game-changer for anyone avoiding gluten, offering a simple and satisfying way to enjoy a classic breakfast treat. Unlike some gluten-free recipes that compromise on taste and texture, these pancakes are unbelievably fluffy and flavorful.

If you love pancakes you will adore our Gluten-Free Lemon Poppyseed Muffins and Coconut Flour Pancakes.

Why This Recipe Works

Creating delicious gluten-free baked goods can sometimes be tricky, but this pancake recipe is designed for success. Many pre-made gluten-free mixes can be expensive, and often contain unnecessary additives. This recipe uses simple, readily available ingredients that you likely already have in your pantry.

Plus, it’s incredibly versatile! Just like our Gluten-Free Banana Bread recipe, this pancake base can be easily customized with your favorite mix-ins, from fresh berries to chocolate chips. For another great breakfast option, especially if you’re looking for something a bit different, be sure to check out our The Best Gluten-Free Banana Bread!

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Mixing batter for gluten-free pancakes

How to Make the Best Gluten-Free Pancakes

Ready to whip up a batch of fluffy, delicious gluten-free pancakes? Follow these simple, step-by-step instructions for perfect pancakes every time!

Step-by-Step Instructions

  1. Gather the Ingredients: Make sure you have all your ingredients ready to go. This will make the process smooth and easy.
  2. Combine the Wet Ingredients: In a large mixing bowl, whisk together 2 tablespoons of granulated sugar, 2 tablespoons of vegetable oil, 1 large egg (or a vegan egg replacer like Bob’s Red Mill Gluten-Free Egg Replacer for a dairy-free option), and 1 teaspoon of pure vanilla extract.
  3. Mix in the Dry Ingredients: Add 1 cup of gluten-free all-purpose flour blend to the wet ingredients. I recommend Pillsbury Gluten-Free Flour for best results. Also, add ¼ teaspoon of xanthan gum (omit if your flour blend already contains it), 1 tablespoon of gluten-free baking powder, and ¼ teaspoon of salt. Mix until just combined. Be careful not to overmix.
  4. Add the Milk: Stir in ¾ cup of milk (or a dairy-free alternative like almond, cashew, or coconut milk). Whisk until the batter is smooth. For thinner pancakes, add an additional 1-2 tablespoons of milk until you reach your desired consistency.
  5. Scoop the Batter: Use a ¼ cup measuring cup to scoop the batter and pour it onto a lightly greased hot griddle or pan. I find that using an electric griddle set to 350°F ensures even cooking.
  6. Cook the Pancakes: Cook the pancakes until bubbles start to form on the surface and the edges look set. Flip the pancakes and cook until they are golden brown on the other side. This usually takes about 2-3 minutes per side.
  7. Top the Pancakes: Top with your favorite pancake toppings. Butter and pure maple syrup are always a hit! Be sure to check that your syrup is gluten-free.
  8. Serve and Enjoy: Serve the pancakes warm and enjoy every delicious bite!

Serving Suggestions

These gluten-free pancakes are incredibly versatile! Feel free to customize them with your favorite mix-ins. Add chocolate chips, fresh blueberries, or a sprinkle of cinnamon for a delightful twist.

Storage Instructions

If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave for 20-30 seconds or pop them in the toaster for a crispier texture.

For longer storage, freeze the pancakes. Let them cool completely, then place them in a single layer on a parchment-lined baking sheet. Freeze for about 10 minutes to prevent sticking, then transfer them to a freezer-safe bag or container. This way, you can easily grab a few pancakes whenever you need a quick and satisfying breakfast!


Gluten-free pancakes ingredients flat lay

Fluffy Gluten-Free Pancakes: The Perfect Start to Your Day

Start your morning with these easy and delicious gluten-free pancakes! This recipe uses simple pantry staples to create light and fluffy pancakes that everyone will love. Perfect for a quick breakfast or a weekend brunch.

Ingredients

  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg, Vegan option use Bob’s Red Mill gluten-free egg replacer
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose gluten-free flour* I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1/4 teaspoon xanthan gum, (leave out if your flour blend already has it)
  • 1 tablespoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk, dairy-free/Vegan use almond, cashew, or coconut milk

Nutritional Information

Here’s a breakdown of the nutritional benefits of these gluten-free pancakes:

  • Serving: 1 pancake
  • Calories: 151kcal
  • Carbohydrates: 16g
  • Protein: 6g
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 115mg
  • Sodium: 129mg
  • Potassium: 223mg
  • Fiber: 1g
  • Sugar: 4g
  • Vitamin A: 200IU
  • Calcium: 118mg
  • Iron: 1.2mg

Note: Nutritional information is an approximation and can vary based on specific ingredients and serving sizes.

Gluten-Free Benefits

These pancakes are perfect for anyone following a gluten-free diet. By using a gluten-free all-purpose flour blend, you avoid the gluten found in traditional wheat flour, which can cause digestive issues and other health problems for those with gluten sensitivities or celiac disease. Enjoy a delicious breakfast without compromising your dietary needs!

Tips, Substitutions, and Variations

Make these pancakes your own with these helpful tips and variations:

Flour Selection

Choosing the right gluten-free flour is crucial. Results can vary depending on the blend. For best results, use a high-quality all-purpose gluten-free flour blend. Also, measure your flour using the “spoon & level” method for accuracy.

Dairy-Free Options

Easily make these pancakes dairy-free by using almond, cashew, or coconut milk. These alternatives provide a similar consistency and flavor while keeping the recipe dairy-free.

Vegan Adaptation

To make these pancakes vegan, substitute the egg with Bob’s Red Mill gluten-free egg replacer. Follow the instructions on the package for the equivalent of one egg.

Adding Flavors and Mix-Ins

Get creative with your pancakes by adding your favorite mix-ins:

  • Fruits: Blueberries, strawberries, bananas
  • Chocolate: Chocolate chips, cocoa powder
  • Nuts: Chopped walnuts, pecans
  • Spices: Cinnamon, nutmeg

Serving Suggestions

Top your pancakes with:

  • Pure maple syrup (ensure it’s gluten-free)
  • Fresh fruit
  • Whipped cream (dairy or non-dairy)
  • Nutella or other nut butter

Storage Instructions

Refrigerating: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or toaster.

Freezing: To freeze, place cooled pancakes on a parchment-lined baking sheet and flash freeze for 10 minutes. Transfer to a freezer-safe bag for longer storage. Reheat in the toaster or microwave.

Enjoy Your Gluten-Free Pancakes!

These gluten-free pancakes are a delicious and versatile breakfast option. Whether you need a gluten-free, dairy-free, or vegan option, this recipe can be easily adapted to fit your dietary needs. Enjoy!

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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