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Fluffy Gluten-Free Pancakes – Mix now or save for later!

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The best gluten free pancakes! This is a gluten free pancake recipe with a dairy-free and vegan option that is simple to make, a tried and true gluten free pancake mix recipe, and can be made right away, or stored for future use. You are going to love this gluten free pancakes recipe.

Double this gluten free pancake recipe and make half now and store half the dry mix for later! If you’re more of a waffle person, then skip this recipe and check out my gluten-free waffles.

Do you need grain-free pancakes? Try my Paleo Pancake Mix Recipe. It’s just as tasty, but without the grains.

Gluten Free Pancakes stacked on a white plate, topped with strawberries next to a jar of maple syrup

Gluten-Free Pancakes

Everyone loves gluten free pancakes and I love a good gluten-free pancake recipe. Don’t get me wrong, there are plenty of gluten free pancake mixes to purchase (some of my favorites are gfjules gluten free pancake & waffle mix, and Pamela’s), but depending on your household pancake consumption, the mixes can get expensive.

I have a gluten-free pancake recipe in my cookbook that I’ve been making for years. About a year ago I started making the dry portion in bulk and storing it in a glass container so that my sweet husband and girls could easily make pancakes when I was traveling. Since then, we tend to keep this gluten-free pancake mix recipe close so that we always have pre-made mix on hand.

You cane make these pancakes now or store the mix for later, it’s up to you!

top down view of the ingredients used to make gluten free pancakes

Gluten-Free Pancake Mix

Most gluten-free pancake mixes are simply the dry ingredients combined. You always have to add the wet ingredients like milk, eggs, oil, etc. By making it yourself you can keep as much or as little as you want on hand.

Also, it’s saves quite a bit of money to make your own gluten-free pancake recipe every week. We like to make up a couple batches of pancakes and keep them in the freezer for busy mornings. My girls pull them out and re-heat them for a delicious homemade breakfast.

How to make gluten free pancakes if you make the mix and store it:

  • Mix dry ingredients in a large mixing bowl then transfer to an airtight container if you are saving it for later. Don’t forget to label your container with the date.
  • When you are ready to make pancakes:
  • Pre-heat a non-stick griddle, or pan. Pour the dry pancake mix into a large mixing bowl. If you doubled or tripled the dry ingredients before storing make sure add enough wet ingredients or measure out one batch worth of dry ingredients to mix with the wet ingredients above. One batch equals about 1 and 1/2 cups (200g) of dry pancake mix.
  • Add the wet ingredients and stir just until combined.
  • Ladle 1/4 cup of pancake batter onto your hot griddle, or pan: measure out about 1/4 cup of gluten-free pancake batter onto your hot oil-pan or electric griddle. Use the back of the measuring cup to help spread the batter some. 
  • Cook for 2-3 minutes, or until bubbles form around the edges. When the edges are golden brown and the bubbles are popping up through the center of the pancake, use your spatula and take a peak to see if they are brown to your liking.
  • Then flip the gluten-free pancake and cook for another 5 minutes or so. Always check for doneness before you remove your pancake from the pan or griddle.
  • Serve hot.
  • This recipe can be doubled, or tripled.

Can I make these pancakes dairy-free?

Yes. This gf pancake recipe works with buttermilk, dairy-free buttermilk (see notes in the recipe), milk, or dairy-free milk. I like to use buttermilk or a dairy-free buttermilk to make these gf pancakes because it makes them thicker but you can make gluten free dairy free pancakes using dairy free milk or my mock-buttermilk. For thinner pancakes use milk, or a low fat dairy-free milk.

These gluten-free pancakes are a staple in our house. We tend to whip up a batch weekly, saving some in the freezer for later. My girls like to enjoy them for breakfast and use them to make sandwiches. This might sound weird, but have you ever used gluten-free pancakes to make a sandwich? It’s pretty tasty.

How long can I store gluten-free pancake mix?

This mix can be stored in an airtight container (or glass container) for up to three months at room temperature. It may stay fresh longer, but I wouldn’t know because we usually griddle our way through a triple batch of this gluten-free pancake recipe every other week. For store bought gluten-free pancake mixes, always check the expiration date printed on the box.

Can I use an egg substitute in gluten-free pancakes?

I have used flax-egg and chia seed egg in this gluten-free pancake recipe before. They are delicious, but they don’t get the same rise as you would if you used eggs. For this gluten-free pancake mix recipe, use buttermilk and flax egg for a good happy medium.

Gluten-Free Pancake Recipe

When I make my own mixes and my own flour blends I personally like to store them in glass jars or containers. I feel that they stay fresh longer, and they are a good storage option. When I use ball pint mason jars (affiliate link) I purchase the lids that have spots for the date on the lid. I write down when I made the mix or flour blend so I can keep track of how old it is.

Amazon stopped carrying my favorite lids (pictured above) but as soon as I find them again, I will come back and post where to get them. They are super useful!

a collage of six photos showing how to make gluten free pancakes

How to make gluten free pancakes

Always follow the recipe first when making easy gluten-free pancakes. Don’t work with substitutions until you know how the recipe works. Once your batter is ready, heat your pan or electric griddle. I received an electric griddle last year and it’s been my best friend since.

  1. Add all dry ingredient to a large mixing bowl.
  2. Whisk until combine.
  3. Add the wet ingredients.
  4. Stir just until combined. Some lumps will remain.
  5. Ladle 1/4 cup of pancake batter onto your hot griddle, or pan: measure out about 1/4 cup of gluten-free pancake batter onto your hot oil-pan or electric griddle. Use the back of the measuring cup to help spread the batter some. 
  6. Cook for 2-3 minutes, or until bubbles form around the edges. When the edges are golden brown and the bubbles are popping up through the center of the pancake, use your spatula and take a peak to see if they are brown to your liking. Then flip the gluten-free pancake and cook for another 5 minutes or so. Always check for doneness before you remove your pancake from the pan or griddle.

This gluten free pancakes recipe is super simple to make. If you find that your pancake batter is too thick to spread, most likely you added too much flour or your buttermilk was too thick. Simply add water a tablespoon at a time until you get the desired consistency.

a jar with dry gluten free pancake mix in front of a cookbook

Gluten-Free Pancakes with an electric griddle vs. a pan

You don’t need an electric griddle to make this gluten-free pancake mix but I find that it’s way easier. For one, you don’t oil an electric griddle. It’s non-stick. Also, the heat tends to stay even throughout the griddle where as with a pan the heat might fluctuate. Also, you can make 6-8 gluten-free pancakes at once on an electric griddle.

So many people have emailed me asking for a gluten-free pancake mix recipe that they can mix up and store. I am super excited to finally get this post up for you, so that you can start whisking up your own gluten-free pancakes.

More Gluten-Free Pancakes Recipes

If you love gluten-free pancakes and want to try some different recipes I have a few to add to your to-make list:

Can I freeze gluten-free pancakes?

Yes, you can freeze gluten-free pancakes. Always bring your gluten-free pancakes to room temperature first. After they are at room temperature you can store them in an airtight container or a zip lock bag for up to three months.

Remember when measuring out flours for this gluten-free pancake recipe spoon your flour into your measuring cup, then level it. Do not dip your measuring cup into the flour then level, it will be too much flour.

Did you make this gluten-free pancake recipe? Please leave a comment below and let me know what you thought!

Yield: 1 and 1/2 cups pancake mix

Gluten-Free Pancakes

a close up of Gluten Free Pancakes stacked on a white plate, topped with strawberries next to a jar of maple syrup

The best gluten-free pancakes! You are going to love this gluten-Free pancake mix recipe with a dairy-free and vegan option. It's simple to make, a tried and true gluten-free pancake recipe, and can be made right away, or stored for future use. These easy gluten-free pancakes are fluffy and scrumptious.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Wet ingredients for when you are ready to make pancakes:

  • 1 egg
  • 1 cup buttermilk (or 1 cup flaxmilk or dairy-free milk of choice + 1 teaspoon white vinegar)
  • 1/4 cup oil of choice (I use avocado oil)

Instructions

  1. Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
  2. Add the wet ingredients to your mixing bowl and stir just until combined.
  3. Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
  4. Cook for 2-3 minutes, or until bubbles form around the edges.
  5. Flip and continue to cook until cooked through.
  6. Serve hot.
  7. This recipe can be doubled, or tripled.

Notes

  • Remember when measuring out gluten-free flours to spoon your flour into your measuring cup, then level it. Do not dip your measuring cup into the flour then level, it will be too much flour.
  • This gluten free pancakes recipe is super simple to make. If you find that your pancake batter is too thick to spread, most likely you added too much flour or your buttermilk was too thick. Simply add water a tablespoon at a time until you get the desired consistency.
  • See the note above about making a pancake mix to store for later.

Nutrition Information:

Yield:

8

Serving Size:

1 pancake
Amount Per Serving: Calories: 150Total Fat: 8.5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 16gFiber: 0gSugar: 0gProtein: 3.5g
© chrystal
Cuisine: American / Category: Breakfast
a pinterest pin image of pancakes stacked on a white plate with a hand pouring maple syrup on top

Reader Interactions

Comments

  1. I just discovered this blog and wanted to tell you thank you for your work on behalf of the celiac community! I will be making these pancakes in the morning. And I will be spending a lot of time exploring here. Good job!

    Reply

  6. This is such a great recipe! Thank you so much for creating a recipe that I can use with my kiddos! We used it today for our snow day! 🙂 YUM!

    Reply

  7. hi can I ask why the use of white vinegar with milk, and do you know what might happen if I didn’t include the vinegar? thanks!

    Reply

    • Hi Maria,
      The vinegar and dairy-free milk is for if you want to make a dairy-free buttermilk. You don’t have to make a dairy-free buttermilk. You can use regular buttermilk, or a dairy-free milk without the vinegar. I hope that helps.

      Best,
      Chrystal

      Reply

  8. Excellent recipe, I used apple cider vinegar with coconut milk, added 1/4 tsp. Vanilla and a handfull of blueberries to each cake after scooping onto pan. This is one recipe to bookmark! Thank you!

    Reply

  10. My husband was diagnosed as Celiac back in 2007. I’ve tried so many pancake recipes. From box mixes to scratch. None made him happy. Until this recipe! Thank you so much! I’ve made them on three occasions and they never disappoint. This one will definitely stay in my recipe book from this point forward <3

    Reply

    • Hi Rhonda,
      I am so glad you like this pancake recipe and that your husband approves too. So glad this recipe hits his taste buds in all the right places.

      Best,
      Chrystal

      Reply

  11. These turned out really thick for me. I had to add a lot more flax milk than the recipe calls for, and they were still really dense rather than fluffy. I wonder if it’s because the gf flour mix I used contains ground flax? Or perhaps the egg replacer I used instead of an actual egg?

    Reply

    • Hi Betsy,
      I would imagine it was both the extra flax and the egg replacer. I haven’t used a flour blend with flax in this recipe. For egg replacer, I’ve only used flaxseed + water to make a flaxegg. Hope that helps.

      Best,
      Chrystal

      Reply

  12. Chrystal: I am not a celiac, but I am on a low oxalate diet, and flour is high. I have been eating a bit too much of it, and I have started my GF pancakes again. I made up your GF Flour Mix last night, and I made the pancakes this morning. Next time I will use buttermilk, and maybe a flax egg as they weren’t as tall as I could have liked, but. these were the best gluten-free pancakes I have ever made. They were light, fluffy, and I couldn’t tell they weren’t “real” pancakes. Thanks for using white rice flour as well-I would just have swapped it out if you’d used brown rice flour. I can’t tolerate that.

    Reply

    • Hi Kathy,
      Thank you so much for taking time to stop by and let me know that you liked this pancake recipe. I’m so glad!

      All my best,
      Chrystal

      Reply

      • Chrystal: I also discovered that they reheat very well from frozen in the air fryer. I normally do them at 300º and today I used 330º. The outer edge was crispy, just like a perfect waffle, and the center was a tender pancake. I’m doing them that way from now on. It’s the best of both worlds- waffle+pancake, a “paffle” I’m calling it. 8)

        Reply

        • We love freezing them in batches too. Although I haven’t tried reheating them in an air fryer yet! Thank you for letting me know.

          Best,
          Chrystal

          Reply

  13. Sadly i have looked through this article 5 times and do not see a recipe for gluten free pancakes. I see videos for other recipes and links to things for sale. I am looking for a scratch gf pancake mix recipe that uses no processed/prepackaged brands. Can you email the recipe to me?

    Thanks so much,

    Heidi

    Reply

    • Hi Heidi,
      I’m not sure why you wouldn’t see the recipe, the recipe card with all the ingredients and instructions is just above the box you commented in. Can you let me know what browser you are using? And double check. I just looked and it’s there.

      Thank you,
      Chrystal

      Reply

  15. Made these this morning for a group of friends (one of whom must eat gf) for brunch. Changes: I only had 3/4 C all-purpose gf flour so I used rice flour for the rest, I only had milk so used that, and I added a couple tablespoons of apple cider vinegar. The batter was pretty liquidy since I used milk, and these were flat but light, somewhere between a crepe and a pancake. They cooked quickly and tasted heavenly. Superb texture and flavor. Compliments all around. The cinnamon really adds something. I will definitely be making this again!

    Reply

    • Hi Emily,
      I am so glad you like these pancakes! I am guessing they were a little runnier because of the changes in flour but I am so glad they still turned out and that you liked them. Thank you for letting me know.

      Best,
      Chrystal

      Reply

  16. Great recipe! Thank you for sharing your knowledge with us.
    Do you make the dairy free buttermilk or can you buy it?

    Reply

    • Hi Tiffany,
      I’m so glad you like it! I make the dairy free “buttermilk” myself by adding 1 teaspoon of white vinegar to the amount of dairy-free milk called for in the recipe. You can also simply use your dairy-free milk of choice in place of the butter milk. I hope that helps!

      Best,
      Chrystal

      Reply

  17. The batter came out very very thick and the pancakes are more like biscuits! I have no clue what I did wrong, I followed the recipe exact.

    Reply

    • Hi Morgan,
      Let’s see if we can figure out what happened. What flour blend did you use? How did you measure it?

      Best,
      Chrystal

      Reply

  18. Just came across you, your book and
    this site!! Heading to buy what I need.
    I’m only at testing my symptoms and
    logging what I eat. As of now thinking Gluten.
    Been on a non-Gluten Diet for 2 1/2 weeks (or
    very minimal Gluten Diet – if that can help)
    When I have an item made with lots of flour – problems. Would like to make my own baked
    goods as so expensive. Trip down GlutenFree
    aisle costs a fortune.
    Plan to make pancake mix and buy the book
    Patricia

    Reply

    • Hi Patricia,
      My favorite flour blend is Bob’s Red Mill 1-to-1 gluten free flour blend (not their all purpose gluten free flour). You might be able to get it online cheaper. You can make waffles and pancakes pretty cheap and store them in the freezer. I also have a great pizza crust recipe that you can make.

      Hope that helps,
      Chrystal

      Reply

  20. Hey I made your pancakes at the weekend and oh wowzers they were so good!! If I’m honest I was afraid to make them because I have eaten some very horrible store bought ones but ohhhhhh boy I will never be buying them again your recipe is amazing and so simple to do! I honestly love your page and trying new things!! Here’s to the next recipe, thank you so much!! x

    Reply

  21. Made a variation of these today and my husband and I thought best gluten free I have made. I like buckwheat pancakes, but they are not as light and fluffy as he’d like ( like non gf pancakes) So I used this recipe and mixed with my buckwheat recipe and they were terrific. Light and fluffy but with a bit of whole grain tastei like from the buckwheat. Now I have plenty in freezer for later.

    Reply

    • I’m so glad you like them. Thank you for sharing what you did. I love the idea of adding buckwheat.

      Best,
      Chrystal

      Reply

    • Hi Katie,
      I haven’t added protein powder to pancakes, but you could start with subbing 1/4 cup of the flour with 1/4 cup of protein powder. Either way, the texture will be different.

      Best,
      Chrystal

      Reply

  23. Hi Chrystal, I made these today following the recipe to a T, well almost. 1) I did not have buttermilk and used the substitute as in adding vinegar to milk but I think I did not let it sit for long and 2) I halved the recipe but still used 1 egg so could either of these be the reason why my batter was not think? Unlike your picture, my pancakes were thin but tasty! I will def be trying these again soon as I have prepared the all purpose gluten free flour blend and it truly comes in handy as it was on a whim that I felt like having pancakes for breakfast today!

    Reply

    • I’m so glad you like them! Switching up the recipe could have caused the pancakes to be thinner, but I’m not sure. If you have a freezer you can always make the full batch and freeze the rest.

      Best,
      Chrystal

      Reply

  24. I subbed oil with equal amount of applesauce and one egg with 1/4 mashed banana. If you are doubling the recipe it would be a half cup of mashed banana or flax seed works too. I used trivia for the sugar replacement and would recommend less but that is a taste preference. I prefer my pancakes topped with peanut butter or Nutella. Oh I also added blueberries and a splash of homemade vanilla extract for a kick.

    Reply

    • Hi Emily,
      I haven’t personally use Namaste, but a few readers have. You might need to adjust the amount slightly. Start with 2 tablespoons less of flour.

      Best,
      Chrystal

      Reply

  26. We tried your pancake recipe tonight for Shrove Tuesday. It was absolutely delicious!! The best gluten free pancakes by far that we’ve ever made/eaten. I threw a bit of chocolate chips in for the boys and added some fresh berries for the adults. Love the cinnamon taste.

    Reply

  27. Thank you so much for this recipe! Mine turned out a little heavy because I didn’t read the notes until the pancakes were cooking and measured my flour incorrectly. But despite my mistake they still were great! My family has been without most white flour foods since I became gluten intolerant several years ago so this made everyone so happy!

    I can’t thank you enough. We will make these many times. (With the proper flour measurement )

    Reply

    • I’m so glad they still turned out for you, despite the extra flour. Thank you for taking time to stop back by and share. I’m glad everyone liked them. I hope you find many more recipes you love.

      Best,
      Chrystal

      Reply

  28. My kids are literally OBSESSED with these pancakes. I have to make a double batch and they are still gone in 2.5 seconds. I do add a teaspoon of pure vanilla extract. Super yummy with the cinnamon.

    Reply

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