You’ll love how easy it is to make this gluten free pancakes recipe.
Don’t worry, you don’t need any fancy ingredients like xanthan gum or exotic flour blends. Just a good gluten free flour blend with everything you need right in it. (I’ll give you my recommendation below.)
It’s so simple that you’ll swear off those boxed GF pancake mixes from the store.
Just double the recipe so you’ll always have some pancake mix on hand in an air tight container for the next round of gluten free pancake batter!
How to make a gluten free pancake mix
I like to start by making a GF pancake mix for your pancake recipe.
You can double or triple the pancake mix recipe. That way you always have some in the pantry ready to go for breakfast.
First, make the dry ingredients:
1. In a medium bowl, mix all the ingredients together until well combined.
2. Store the gluten free pancake mix in an airtight container or jar with a lid.
(Cute jars of pancake mix also make terrific homemade gifts!)
How to make easy gluten free pancakes
Now it’s time to add the wet ingredients:
1. Place pancake mix in a mixing bowl.
2. Add egg, milk, oil, and vanilla extract. Whisk until well combined
(If you want thinner pancakes, add more milk.)
3. Heat griddle or frying pan.
4. Spray the griddle with cooking spray or use a pat of butter to grease the pan.
5. Scoop 1/4 cup of pancake batter onto the hot griddle.
6.Cook the pancakes until the batter starts to bubble and the pancakes start to puff up. You can also take your spatula to peek underneath to see if the pancakes are browning to your liking. Then flip the pancakes over and cook until they are golden brown.
7. Keep pancakes warm in the oven. Or serve immediately with butter, syrup, fruit, or other yummy toppings.
8. Refrigerate or freezer leftovers.
What kind of flour should you use?
I love this product because it cooks up just like regular flour in all my GF recipes.
I prefer this over GF flour blends. It already has all the hard to find and expensive ingredients you want in your gluten free baking like xanthan gum already mixed in.
No need to buy or add extra xanthan gum.
Can I use an egg substitute in gluten free pancakes?
If you want to make vegan gluten free pancakes, use a dairy free milk and a vegan egg substitute.
However, if you use egg substitutes, your pancakes may not be as fluffy and rise as nicely.
If you want a happy medium, you can use buttermilk and flax egg. (So not a vegan option.)
But if you don’t mind a flatter, denser pancake, go for a dairy free milk and dairy-free and vegan options like:
- Follow Your Heart egg substitute
- Bob’s Red Mill Gluten-Free Egg Replacer
Can I make these pancakes dairy-free?
Milk: Of course! I like using coconut milk or coconut cream because both are thicker, creamier dairy free milk.
You can use soymilk or almond milk in this gluten free pancake recipe, too.
If you’re using sweetened non-dairy milk, you may want to cut back on the sugar.
Buttermilk: If you like the taste of buttermilk, there’s an easy way to make dairy free buttermilk:
- Add 1 tablespoon of fresh lemon juice to 1 cup soy milk.
- Allow mixture to sit for a minute so it can thicken and curdle.
Tada, you have non-dairy buttermilk.
How to measure gluten free flour
Believe it or not, you shouldn’t scoop the flour directly out of the bag with a measuring cup.
It packs down the flour and you end up with a bit too much in your cup. Too much flour means your peanut butter cookies may come out too dry. Yuck.
Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.
That way the flour is given a mini-sift and isn’t packed down.
Can I make a sugar free pancake mix?
Yes, you can make this recipe sugar free by adding your favorite sugar substitute.
What mix ins can you add to a gluten free pancake mix or batter?
Add your favorite mix-ins to make this gluten free pancake recipe to make it even better!
You can try:
- berries like slices strawberries, raspberries or blueberries
- fresh fruit like sliced bananas or shredded apples
- shredded coconut
- chocolate chips (use Enjoy Life Baking Chocolate Semi-Sweet Mini Chips which are dairy free, GF, and vegan)
- chopped nuts
- chocolate pancakes – add cocoa powder and sugar (or sugar substitute)
- chocolate peanut butter – add some cocoa powder, sugar (or sugar substitute), chocolate chips, and peanut butter or sunflower butter
- snickerdoodle – brown sugar (or Swerve Sweetener, Brown) and cinnamon
Tips for cooking pancakes
My friend Sheela uses an electric griddle to cook pancakes when we go RV camping. She sets it at 350 degrees F.
Some people swear by their electric griddles and say you don’t need to oil them if they’re non-stick. But Sheela always uses spray or butter when she makes pancakes.
Me? I have a double griddle pan for my stovetop that works across two burners.
This way I can cook up a huge batch of fluffy gluten free pancakes at one time.
You can also use a regular frying pan or two so you can make lots of pancakes at one time. No need to get fancy!
What are the best pancake toppings?
Sure there’s butter and maple syrup. But how about trying these toppings on this gluten free pancake recipe:
- chocolate syrup
- caramel syrup – dairy free? check out my vegan caramel syrup recipe
- whipped cream – check out Reddi-Whip non-dairy coconut and almond
- dulce de leche
- condensed milk – yes, there’s non-dairy condensed milk, too!
- mini chocolate chips – use Enjoy Life Baking Chocolate Semi-Sweet Mini Chips, which are dairy free, GF, and vegan
- chopped nuts
- apple pie filling
What’s your favorite topping?
(And like with all store-bought toppings, make sure to check the label for any allergens or gluten!)
How long can I store gluten free pancake mix?
You can store pancake mix in an airtight container in your pantry for up to 1 month.
Unless your family makes a lot of gluten free pancake recipes every weekend, you may not want to make too much gluten free pancake mix.
However, you can freeze the gluten free pancake mix in an airtight container, like Ziploc freezer bags for up to 4 months.
Can you freeze pancakes?
This easy gluten free pancake recipe can be frozen and reheated in the microwave.
To freeze the pancakes, allow them to completely cool and place them on a silicone mat or parchment-lined baking sheet. Then “flash” freeze them for 10 minutes.
Doing it this way ensures that the pancakes won’t stick together in a big frozen chunk in a freezer baggie or container. That way you can grab just a few later to reheat rather than defrosting the whole bag.
Once the pancakes are frozen, remove them from the baking sheet. Then stack them in a freezer-safe container or stack them in a Ziploc bag. (Remember to squeeze the air out of the bag to prevent freezer burn.)
Label and date the baggie or container. Store the pancakes in the freezer for 3 to 4 months.
More gluten free pancakes recipes
Do you love making pancake mixes? Then try making fritters and crepes.
- Zucchini Fritters, which are just pancakes made with grated zucchini.
- Corn Fritters are made with ham and corn. Serve them with green tomato ketchup.
- If you love crepes, try this Gluten Free Crepes Recipe or this Easy Rice Flour Crepes Recipe.
- If you love sweet potatoes, you have to make Sweet Potato Pancakes, too.
- 1 cup gluten free all-purpose flour
- 1 tablespoon granulated sugar
- 3 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk of choice or buttermilk
- 2 tablespoon vegetable oil or canola oil
- 1 teaspoon vanilla extract
- Cooking spray, butter, or buttery spread
- butter, buttery spread, maple syrup, fresh fruit, etc.
- In a medium mixing bowl, mix dry ingredients together until well combined.
- Store pancake mix in an airtight container or jar with a lid.
To Make Pancakes
- Add dry pancake mix to a large measuring cup or mixing bowl.
- Add wet ingredients to dry mix and whisk until well combined.
- Heat griddle or frying pan.
- Spray with cooking spray or use a pat of butter to grease the pan.
- Scoop 1/4 cup of pancake batter onto the hot griddle or frying pan.
- Cook the pancakes until the batter starts to bubble and the pancakes start to puff up. Then flip the pancakes over and cook until they are golden brown.
- Keep warm in the oven. Or serve immediately with butter, maple syrup, fruit, or other toppings. Refrigerate or freeze leftovers.
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1 pancake (no toppings)
Amount Per Serving:
Calories: 115Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 316mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 3g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.