Gluten Free Pancake Recipe

These gluten free pancakes are light, fluffy, and just as delicious as traditional ones—without any gluten! Perfect for anyone with dietary restrictions or simply looking for a wholesome breakfast. Made with simple ingredients and ready in minutes, these pancakes are a family-friendly favorite for weekends or busy mornings.

Ingredients List

– 1 cup gluten free all-purpose flour (with xanthan gum)
– 1 tablespoon sugar
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1 cup milk (dairy or non-dairy)
– 1 large egg
– 2 tablespoons melted butter or oil
– 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: In a large bowl, whisk together gluten free flour, sugar, baking powder, and salt.

Step 2: In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—lumps are okay.

Step 4: Let the batter rest for 5–10 minutes while the skillet heats. This helps the pancakes rise better.

Step 5: Heat a non-stick skillet or griddle over medium heat and lightly grease.

Step 6: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden brown.

Step 7: Serve warm with maple syrup, fresh fruit, or your favorite toppings.

Cooking Time

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

Servings

Makes 6–8 pancakes (3–4 servings)

Nutritional Information (approx. per pancake)

Calories: 110
Carbs: 14g
Protein: 3g
Fat: 4g

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a toaster or skillet for best texture. Pancakes can also be frozen for up to 2 months.

Pairings/Suggestions

Serve with fresh berries, nut butter, Greek yogurt, or honey for added nutrition.
Great with scrambled eggs or a smoothie for a complete breakfast.

Seasonal Relevance

A year-round breakfast staple, especially ideal for back-to-school mornings, weekend brunch, or holiday breakfasts.

Conclusion

These gluten free pancakes are soft, flavorful, and easy to make with pantry staples. Whether you’re gluten intolerant or simply want a light, satisfying meal, these pancakes are a must-try addition to your breakfast lineup.

FAQs

Q1: Can I use almond flour or oat flour instead?
It’s best to use a gluten free all-purpose blend for fluffy results. Almond or oat flour alone will yield denser pancakes.

Q2: How do I make them dairy-free?
Use any plant-based milk (almond, oat, soy) and swap the butter for oil or vegan butter.

Q3: Can I add blueberries or chocolate chips?
Absolutely! Fold them into the batter just before cooking for extra flavor.