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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

For another traditional gluten free breakfast, try my Gluten Free French Toast recipe.

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 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

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Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

Reader Interactions

Comments

  1. Made those today, added some blueberries, and they came out great! If you don’t know that they’re gluten free, you wouldn’t taste it that much. Made them with Schär Mix it! Universal flour.

    Reply

  2. I made these and I have to say mine turned out more like English muffins, which wasn’t a bad thing. We put a little butter and jelly on then and ate them with our hands.

    Reply

  3. Super fluffy and delicious! Added just a touch of water to thin a little and maple syrup instead of sugar. Great recipe, thank you!

    Reply

  5. I just made these and they were the best pancakes I’ve ever made. I used TJ gluten free flour. buttermilk from whole milk and lemon, and butter instead of oil 🙂

    thank you so much!

    Reply

  6. These came out amazing. I have been trying different recipes and this is my favorite. I’ve made them with dark chocolate chips and blueberries. Both were delicious. I used apple sauce instead of oil, Unsweetened Vanilla Almond Milk, Egg Replacer and the 1st time I made them with all Krusteaz gf flour mix, the next time with 1/2 Almond Flour – 1/2 Krusteaz gf flour mix. I did add the cinnamon because I love it. They turned out so much better than I thought possible with both flour variations. I make up a batch on the weekend and then have 2 a day for several days for quick breakfasts. Thank you so much!

    Reply

  8. Thank you for the hint on measuring gluten free flour. I always wondered why my pancake batter always turned out so thick.

    Reply

  10. I tried this recipe this morning. When I mixed it according to the directions I realized that not all “All purpose” gluten free flours are the same. When I mixed it according to your directions, it was too thick and clumpy. I suppose this is because of the xanthan gum added to the blend I used. I also used almond milk because of our dairy intolerance. As a result I ended up increasing the almond milk, and added a little bit of vanilla extract because we have so much of a sweet tooth! My husband says it was the best pancakes he’s had in a very long time!

    Reply

    • Hi Cathy,
      Yes, not all all purpose gluten free flour mixes work the same. I’m so glad that you were able to make yours work and that you and your husband loved these pancakes.

      Best,
      Chrystal

      Reply

  11. These are great! My husband has been craving fluffy pancakes and I haven’t been able to deliver until today! I used Bobs Red Mill Biscuit& Baking Mix, milk & vinegar, and they turned out great!

    Reply

  12. Best pancakes ever! Loved by the whole family. Fluffy, plump and delicious. This is a keeper recipe. Only changes I made were to add vanilla paste and poppy seeds.

    Reply

  13. Great recipe! This is my go-to pancake recipe now 🙂 Had to make some modifications due to dietary restrictions, and these still turned out great (had to skip the sugar, cinnamon, and vinegar). Thank you!!

    Reply

  15. OMG!!!! Your hint about not dipping the measuring cup into the flour mix has fixed ALL of my recipes. I’m new to GF and was very disappointed in my results.

    This was a life saver. Thank you

    Reply

  16. These pancakes are delicious. I have been making them with chocolate chips and freezing them for my grandkids all summer.

    Reply

  17. I made these pancakes for the first time today. I used the Bob’s Red Mill flour and forgot the oil. They still turned out GREAT and are by far the best gf pancakes I’ve ever made!
    Thank you!

    Reply

  19. These are the best gluten free pancakes I have ever made!! Wow! They were actually fluffy and not dense. I used buttermilk, Bob’s red mill 1 to 1 and added chocolate chips. They got crispy on the outside but were fluffy on the inside! I did have to add a few tablespoons of water to thin the batter out but they were perfect!

    Reply

  20. I ended up throwing them away. I followed this recipe exactly except I used 1tsp of lemon juice to make the buttermilk with Oatly oatmilk.
    They were flat, thin, hard, oily, and unappetizing. The batter seemed crazy thin so I added more flour and surprisingly the results didn’t change; the batter just spread out into a wider circle on the pan, just as thin. Very disappointing. With how much starch and refined white rice flour is used, I guess I can’t be too surprised with how they turned out.

    Reply

    • Hi Alyssa,
      What flour blend did you use? I haven’t personally tried lemon juice or oat milk in this recipe (this could have cause the issue, but I’m not sure), but I’m wondering if the flour blend you used didn’t absorb the oat milk. Usually people add too much flour and comment that the batter was thick and they needed to add a couple tablespoons of water.

      Best,
      Chrystal

      Reply

  21. I have been trying to get them not too glibbery or slimy in the middle and nit burnt from the long slow cooking.. I keep adjusting. I guess the long slow cooking is the best. My husband said this was better. Still not fluffy and still a bit slimy in the middle. I use Schär as I am in Germany.

    Reply

    • Hi Casey,
      I haven’t used the Schar flour, but looking at the ingredients, I think it’s the flour not what you’re doing or the recipe. Any chance you have another flour blend you can try?

      Best,
      Chrystal

      Reply

  22. I have just started my gluten free journey, and have been looking for recipes to replicate some of my favourite foods. We do Sunday morning pancakes in my family, and I was determined not to be the one not eating any pancakes. I tried this pancake recipe using your GF flour blend and they were amazing! The kids ate them happily too. I did use milk instead of buttermilk, because to me buttermilk is the liquid left behind when you’ve just made butter. Not sure what you mean by buttermilk.

    Thank you!

    Reply

    • I am so glad you loved them. Thank you for letting me know. Buttermilk is a milk product you can buy in some countries. It is a little on the acidic side. You can continue to user regular milk.

      Best,
      Chrystal

      Reply

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