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.
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've been making this gluten free pancake recipe 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 can make these pancakes now or store the mix for later, it's up to you!
Ingredients in Gluten Free Pancakes
Gluten Free Flour - The base for these gluten free pancakes. You can use either of my gluten free flour blends, or you can use Bob's Red Mill 1-to-1 Gluten Free Baking Flour (the blue bag). We don't recommend using Bob's Red Mill all-purpose gluten free flour (the red bag).
Sugar - A touch of sugar adds a little sweetness and helps with the texture.
Baking Powder - To help create the air bubbles needed to help the gluten free pancakes fluff up and rise while cooking.
Baking Soda - To help create the air bubbles needed to help the gluten free pancakes fluff up and rise while cooking.
Salt - Salt is a flavor enhancer and it helps with the rise.
Cinnamon - This is optional, but we love adding it.
Egg - Eggs help bind everything together and they help with the texture.
Buttermilk - For flavor and texture and to work with the leavening agents to help the pancakes fluff up. You can use regular milk too, or a dairy free milk.
Oil - You can use your oil of choice, but we like to use neutral flavored oils like avocado oil.
If you have any questions on the ingredients in these gluten free waffles, please leave a comment below and I will get back to you.
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 saves quite a bit of money to make your own gluten-free pancake recipe every week.
We like to make up a couple of 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 ½ cups (200g) of dry pancake mix.
- Add the wet ingredients and stir just until combined.
- Ladle ¼ cup of pancake batter onto your hot griddle, or pan: measure out about ¼ 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. They are super useful!
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.
- Add all dry ingredient to a large mixing bowl.
- Whisk until combine.
- Add the wet ingredients.
- Stir just until combined. Some lumps will remain.
- Ladle ¼ cup of pancake batter onto your hot griddle, or pan: measure out about ¼ 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.
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.
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. We love this Presto electric griddle, but there's tons of affordable options out there!
Also, the heat tends to stay even throughout the griddle whereas with a pan the heat might fluctuate. Plus, 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:
- Gluten-Free Pumpkin Pancakes
- Coconut Flour Pancakes
- Keto Pancakes
- Paleo Pancakes
- Gluten Free Pancake Bites
More Gluten Free Breakfast Recipes
If you like these pancakes you might also like these gluten free breakfast recipes.
Gluten Free Breakfast Casserole - This gluten free breakfast casserole is simple to make and you can use your favorite breakfast sausage, ham, or bacon to make it exactly the way you want. Instructions for making it the night before included.
Gluten Free Pop Tarts - If you love the flaky, buttery crust and sweet filling that makes a pop tart, you're going to devour these gluten free pop tarts.
Gluten Free Quiche - A simple gluten free quiche recipe with the perfect flaky crust. You can use ham, sausage, bacon, or veggies in this easy quiche recipe.
Chocolate Overnight Oats - Wholesome, healthy, and delicious – these Chocolate Overnight Oats using oats, milk, and rich cocoa will be a new favorite breakfast option in your house.
Gluten Free Coffee Cake - Perfect with coffee or tea, this tender Gluten-Free Coffee Cake is simple to make and uses minimal ingredients. A GF all-purpose flour blend makes gluten free coffee cake fast and easy to throw together.
Gluten Free Cinnamon Rolls - A homemade Gluten Free Cinnamon Rolls recipe that is simple to make and bakes into the best Gluten Free Cinnamon Rolls. These from-scratch gluten free cinnamon rolls are tender and fluffy. They are topped with a buttery cream cheese frosting that makes them irresistible.
Gluten Free Granola - You can make this home-baked gluten-free granola recipe anytime you like with a few simple ingredients, saving on time and money.
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.
Check our all gluten-free pancakes and waffles recipes.
Did you make this gluten-free pancake recipe? Please leave a comment below and let me know what you thought!
Gluten-Free Pancakes
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.
Ingredients
- 1 ¼ cups (185g) of my all purpose gluten-free flour blend or Bob's Red Mill 1-to-1 gluten free flour blend
- 1 tablespoon granulated sugar
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (you can leave this out if you want)
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)
- ¼ cup oil of choice (I use avocado oil)
Instructions
- 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.
- Add the wet ingredients to your mixing bowl and stir just until combined.
- Ladle ¼ cup of pancake batter onto your hot griddle, or pan.
- Cook for 2-3 minutes, or until bubbles form around the edges.
- Flip and continue to cook until cooked through.
- Serve hot.
- 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:
8Serving Size:
1 pancakeAmount Per Serving: Calories: 150Total Fat: 8.5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 16gFiber: 0gSugar: 0gProtein: 3.5g
Bettina
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.
chrystal
I love adding blueberries. I'll have to check the Schar mix out. Thank you for sharing Bettina.
Best,
Chrystal
Robyn
I love these pancakes. I use sweet Almond oil in the recipe, really delicious! Thank you! Robyn
Erin Daly
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.
chrystal
Hi Erin,
What flour blend did you use? And how did you measure your flour?
Best,
Chrystal
Katir
Where's the recipe ingredient list? All I see are instructions.
chrystal
They are in the recipe card further down the post.
Best,
Chrystal
Denise S.
Super fluffy and delicious! Added just a touch of water to thin a little and maple syrup instead of sugar. Great recipe, thank you!
chrystal
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Bella
I love these they r amazing try them
chrystal
So glad you like them.
Best,
Chrystal
ari
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!
chrystal
I'm so glad you think so. Thank you for letting me know.
Best,
Chrystal
Cooper
I've made this recipe twice now, it was really good the first time and worked perfectly. These pancakes are very similar to my favourite childhood brand that went out of business Cause Your Special. I was so happy to find this recipe when I made them the first time using bobs red mill all purpose flour. Unfortunately this second time around was a complete failure and I can't seem to figure it out. Literally the only thing different this time is I'm using this "Cup4cup" brand all purpose flour. Basically with this flour it cements straight to the pan. Sometimes being celiac is just hopeless, no consistency...
chrystal
Hi Cooper,
I haven't personally tried Cup4Cup in this recipe, so it could be that it absorbed more of the liquid. Cup4Cup's main ingredient is cornstarch, which tends to absorb more liquid. If you try Cup4Cup again, reduce the flour by 1/4 cup to see if that helps. You can always add more in 1 tablespoon at a time if needed.
Best,
Chrystal
Susan Delguidice
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!
chrystal
I'm so glad you like them. Thank you for sharing.
Best,
Chrystal
Maisie
These were great pancakes, they were very fluffy and tasty
chrystal
I'm so glad you like them. Thank you for sharing.
Best,
Chrystal
Denise Hodges
Just found this recipe Nov 2020 and they are very good. Thanks!
Michael
Thank you for the hint on measuring gluten free flour. I always wondered why my pancake batter always turned out so thick.
Karen
Is okay to use water instead of the non dairy milks?
chrystal
I haven't tried it but it should work.
Best,
Chrystal
Cathy Crippen
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!
chrystal
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
Ashtyn
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!
chrystal
I'm glad you both like them. Thank you for sharing what you used.
Best,
Chrystal
Lizzie
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.
chrystal
Awe, I ma so glad everyone loved them. Thank you for sharing. I love the idea of adding poppy seeds.
Best,
Chrystal
Jessi
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!!
chrystal
I am so glad you like them Jessi. Thanks for sharing.
Best,
Chrystal
Kristy
These delicious! The tip about the flour is great information. Thank you for sharing this recipe.
chrystal
I am so glad you liked them. Thank you for stopping by to let me know.
Best,
Chrystal
Mike
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
chrystal
I am so glad it helped 🙂
Best,
Chrystal
Carol O'Neill
These pancakes are delicious. I have been making them with chocolate chips and freezing them for my grandkids all summer.
Christina Weisner
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!
chrystal
HI Christina,
I am so glad you liked them. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Susanna
This is the best GF recipe for pancakes I've found yet. Thanks!
chrystal
I am so glad you think so 🙂 Thank you for stopping by and letting me know.
Best,
Chrystal
Savannah
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!
chrystal
I am so glad you liked them. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Alyssa
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.
chrystal
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
Casey
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.
chrystal
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
Louise
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!
chrystal
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
Libby
We used King Arthur cup for cup flour, Kirkland almond milk, and butter flavor coconut oil for the oil. The batter needed a little bit of thinning, but even the thicker pancakes were tasty. Good recipe!
Kim
These were the best gf pancakes I’ve made. Light and fluffy. Used King Arthur gf 1to1. Unlike most gf pancakes these were not undercooked or rubbery. You need to make sure your baking powder is fresh to interact with the acid from the buttermilk. Also if they are two thick add a couple tablespoon of water but I found that I can use the back of a spoon to shape and smooth out the pancakes once I put them in the pan. I added vanilla and a few drops of lemon oil to my batter.
Rebecca
These had great flavor, but the insides were kind of undercooked no matter how long I cooked them for. I tried long and slow and the outsides got kinda crispy, but the insides were still a little underdone. I used Bob's Red Mill 1-1 and measured using a scale. I would love to try to make these again! Any suggestions for making sure the insides are cooked?
chrystal
Hi Rebecca,
Make sure all your ingredients are at room temperature, that should help.
Best,
Chrystal
Cici
I was recently diagnosed with a gluten sensitivity and have had a difficult time finding delicious recipes that tasted similarly to the foods I used to eat. I followed the recipe exactly as written and these were delicious! Thank you! Thank you!
Anahera Raman
Could I use mapke syrup instead of the granulated sugar?Thanks!!
Anahera Raman
Maple syrup
chrystal
I haven't personally used it in this recipe, but I have in my paleo pancake recipe and it worked great.
Best,
Chrystal
Tracy May
Hello,
Would it be possible to state which flour mix you use in your recipes? That would be extremely helpful for thosse of us who love to be exact. Thank you so much! I'm sure these are great!
chrystal
Sorry about that. I usually use my mix or Bob's Red Mill 1-to-1. I usually state it or link to it.
Best,
Chrystal
Laurel
Hi Crystal,
Thanks for tips on what to do if batter was too thick and gloopy. I used Namaste GF flour (used a spoon to measure) but ended up needing to tweak recipe a bit and added a little more milk(not buttermilk) and water to thin out batter. In the end I also added another egg and some maple syrup to the recipe too. They turned out fluffy, golden and yummy. I Cooked them on an electric skillet temperture at 350F. Thanks!
chrystal
Hi Laurel,
Namaste doesn't usually work well in this recipe. I am so glad the tips helped you. Thanks for sharing what you added with the Namaste to make it work.
Best,
Chrystal
Laurel
Hi again Crystal,
Bought some Bob's gluten free flour and tried your recipe again, it was the bomb! They came out light and fluffy and perfect! Will be sharing your website with everyone that needs great GF recipes!
chrystal
I am so glad you loved them. Thank you for letting me know.
Best,
Chrystal
Glenna Adamson
I am still unable to find how you make your own dairy-free buttermilk.
Please advise. Thanks.
Glenna
chrystal
I add 1 teaspoon of vinegar to 1 cup dairy-free milk and let it sit for 10 minutes and stir it. It adds the acidity and gives a similar reaction to buttermilk.
Best,
Chrystal