12 EPIC Gluten Free Pancake Recipes
Make one of these gluten-free pancake recipes or start with the classic fluffy stack below for the best breakfast ever!
from votes
Some of the recipes below are naturally gluten-free while others I’ve made for years using a 1:1 gluten-free baking flour mix and have yielded epic results each time.
Gluten-Free Pancakes Using 1:1 Flour
If using a 1:1 gluten-free baking flour mix is your go-to thing, the recipes below are the ones I’ve made year after year for my family with excellent results! No need to substitute, all the tips to troubleshoot in each post.
The BEST Gluten-Free Pancakes from votes
The classic pancake stack that yields fluffy and delicious pancakes every time.
Make This Recipe
Fluffiest Gluten-Free Blueberry Pancakes from votes
An out of this world, fluffy pancake made with juicy blueberries in every bite!
Make This Recipe
Gluten-Free Pumpkin Pancakes from votes
Pumpkin Pancakes are what dreams are made of year-round!
Make This Recipe
The Best Gluten-Free Pancake Mix from votes
Mix the dry ingredients and cook them later! Perfect thing to take when you travel, stock up the pantry, and more!
Make This RecipeThe Best Gluten-Free All Purpose Flour for Pancakes
The key to selecting the right gluten-free flour mix for making pancakes is choosing one with the right starch-to-grains-to-binder ratios. Too much starch and you’ll have gummy results and too much grain and you’ll have flat and grainy pancakes.
My two favorites for baking and making pancakes are Bob’s Red Mill 1:1 Gluten Free All Purpose Baking Flour and King Arthur’s Measure for Measure Gluten-Free Flour. Both of these ready-to-use mixes will yield excellent gluten-free pancakes.
Gluten-Free Pancakes Using Alternative Flours
You can also make pancakes with flours that are naturally gluten-free. These flours are usually ground nuts, seeds, or grains free from gluten.
My favorites to use are oat flour (from oats that are certified GF if you have celiac), almond flour, coconut flour, cassava flour, and rice flour.
Each of these gluten-free pancake recipes was created specifically using an alternative flour, like the ones listed above, and includes lots of success tips!
Banana Oatmeal Pancakes Recipe from votes
Whip these gluten-free pancakes up FAST in a blender for an easy to make and delightful breakfast.
Make This Recipe
Coconut Flour Pancakes from votes
Soft coconut flour pancakes that are easy to mix in the blender for a healthy, low-carb pancake everyone will enjoy.
Make This Recipe
Pumpkin Pancakes with Oat Flour from votes
With crispy edges and mouthwatering centers, these pumpkin pancakes are healthy and a yummy fall breakfast. Top with butter, maple syrup, or your favorites!
Make This Recipe
Banana Almond Flour Pancakes from votes
Better for you, Banana Almond Flour Pancakes are a grain-free version of the classic that are even more delicious.
Make This Recipe
Paleo Pumpkin Pancakes with Coconut Flour from votes
Paleo Pumpkin Pancakes are full of spice and everything nice! The texture you'd expect and everything you want in each bite.
Make This Recipe
Paleo Cassava Flour Pancakes from votes
Everything you need: no gluten, no dairy, and the most amazing fluffy texture!
Make This Recipe
Rice Flour Pancakes with Great Texture! from votes
This is the recipe for rice flour pancakes you want to have on hand to satisfy the craving for a nice fluffy stack for breakfast!
Make This Recipe
Flourless Protein Pancakes from votes
This gluten-free recipe is packed with protein and made with no bananas for a healthy breakfast your family will love!
Make This RecipeHow to Make Gluten-Free Pancakes Fluffy
The secret to fluffy gluten-free pancakes is in the batter. First, check that the baking powder is active, meaning that it hasn’t been open for more than 9 months, since it’s the key ingredient that will react with heat and help the pancakes rise after you flip them.
And second, when using gluten-free flour, it’s essential to wait 5 minutes for the batter to absorb the liquid. This essential step ensures that the consistency isn’t too runny and when you pour the batter onto the hot pan it cooks evenly.
Best Gluten-Free Pancake Toppings
A great pancake stack is the foundation of the holy grail of epic pancake toppings. From syrups to fruits they’re the next step to gluten-free breakfast greatness!
Scroll up to print or pin one of the above recipes for later or start with the classic fluffy gluten-free recipe below!
12 Must-Make Gluten-Free Pancakes
Make one of these gluten-free pancake recipes or start with the classic fluffy stack below for the best breakfast ever!
from votes
Servings 10 pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- 1 ¼ to 1 ½ cups of 1:1 all-purpose gluten-free flour, see below*
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk, any
- 1 large egg
- 3 tablespoons butter, melted (optional)
Instructions
Make the batter
In a large bowl, combine together the gluten-free flour, baking powder, salt, and sugar.
Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork to break up the egg into the milk, then whisk from the outside in until all the flour has incorporated into the batter.
Wait 5 minutes
Wait for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional gluten-free flour until you have a thick batter consistency. Watch the video in this recipe post.
Cook the pancakes
Heat a griddle or a large non-stick pan over medium-high heat. I set my griddle to 350F, all vary.
Once hot, grease the griddle or pan with butter or oil. Pour or scoop ¼ cup of batter for each pancake.
Once the edges are defined and bubbles form on the pancake, about 2 minutes, flip and cook for one more minute on the other side. Repeat with the remaining pancake batter.
Serve
Stack them high, add butter, syrup, and your favorite pancake toppings!
Notes
All gluten-free all-purpose flour mixes vary in consistency due to the ingredient % used in the mix. I recommend you add no more than an additional ¼ cup of flour to the initial recipe. This is why I start with the 1 ¼ cups then wait, then add 1 tablespoon at a time. If not using the recommended flours in the post, test one pancake after waiting 5 minutes for the liquid to absorb, and then add additional gf flour if necessary.Equipment
Nutrition
Serving: 1 pancakeCalories: 102kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 26mgSodium: 263mgPotassium: 59mgFiber: 2gSugar: 3gVitamin A: 191IUCalcium: 124mgIron: 1mg
ncG1vNJzZmivp6x7ra3Uq5ifrZWjwaa%2FjZympmeXocK1sc1mnaudlWK9orrCmqKeZaKasKq8xKxm