Gluten free pancakes are light, fluffy and so full of flavor! The secret to the fluffiness is in the blend of gluten-free flour we use. This family favorite breakfast can be made in only 20 minutes.
This has got to be my favorite recipe when it comes to breakfast. It is great for busy mornings and really are the best pancakes!
Gluten Free Pancakes
These yummy breakfast cakes first appeared in the cookbook my mom and I wrote together, Gluten-Free on a Budget, a few years back. Since then, we have had so many people tell us they have never had better pancakes. Truly an honor for us and so exciting to now share them here with all of you!
You are going to love how fluffy these hotcakes are. They are just sweet enough to enjoy with a pat of butter or perfect with more sweetness with buttermilk syrup like you can find in our oat flour pancakes. And if you want to try something really great, our Ebelskiver recipe are the BEST!
I also love making Christmas pancakes. Our reindeer pancakes and gingerbread pancakes are my go-to. These cute pancaked topped maple cupcakes are another cute option!
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Ok so we do use a few different gluten-free flours to get the perfect taste and texture in these pancakes. I don’t want it to seem overwhelming though.
It really takes less than two minutes more than using one all-purpose gluten-free flour and the end result is SO much better. When you combine gluten-free flours in the proper proportions for each recipe, like we do in our gluten-free waffles or gluten-free cinnamon rolls, you get a truly incredible end product.
Can you make them with gluten-free all-purpose flour?
Absolutely. I recommend King Arthur gluten-free flour or Pamela’s Products. Bob’s Red Mill 1-to-1 also works great.
Storing gluten-free flour
I buy individual flours and gluten-free baking products like brown rice flour, white rice flour, potato starch and xanthan gum on Amazon (you can find ALL our favorite gluten-free baking products HERE). I then store them separately in these airtight containers and label them.
It is then so easy to just pull out the jars and measure and bake according to the recipe you are making. I always store nut and coconut flours as well as flax meal and chia, those with the most fat content, in the freezer to keep them as fresh as possible.
Can you make this into gluten-free pancake mix?
You can absolutely make this into gluten-free pancake mix and store it in airtight containers. Simply combine all dry ingredients in an airtight container or mason jar and store at room temperature for up to 3 months on the shelf.
If you would like to make and store them in gallon freezer bags, the mix will freeze for up to 1 year. You just need to pull it out of the fridge 30 minutes prior to assembling and you are good to go!
What if I don’t have buttermilk?
No worries, we’ve been there. You can easily make buttermilk by adding adding 1 T vinegar or lemon juice to 1 C milk. Easy peasy!
Also, here is a substitute for maple syrup list of 10 options.
How to make the pancakes…
In a stand mixer or large bowl, combine all dry ingredients and mix well.
Add melted butter (heated in the microwave or over medium heat), buttermilk, milk, and whisk in eggs. You can even add a little vanilla extract. A little more milk can be added if needed, but the batter should be fairly thick.
Pro Tip: At this point, my husband would suggest adding 1/2-1 cup of sour cream to the recipe. He swears it increases the “fluffiness and moistness” making them extra special. I like them either way so I will leave the choice up to you. Pro Tip: The batter may be a bit thick so feel free to add 1-2 tablespoons of milk to thin it out just a bit but it should be fairly thick when you scoop it out.
*Feel free to add chocolate chips, fresh fruit or some vanilla extract that you like at this point.*
Heat a skillet or electric griddle to medium/high heat. Using an ice cream scoop or measuring cup, scoop batter onto the hot griddle.
Use the back of the scoop to spread out the batter a little bit. Let the pancakes cook until the edges appear done and it is nicely browned.
Flip the pancakes and cook on the other side. Avoid patting the pancake down or flipping it multiple times as this will decrease fluffiness. Top with your favorite toppings and pure maple syrup and enjoy.
Can you make these dairy-free pancakes?
You can make these dairy-free by using a dairy-free or vegan butter alternative like Earth Balance sticks, coconut oil or even avocado oil in place of butter. You will also need to replace the buttermilk with full-fat coconut milk and 1 T lemon juice for dairy-free milk. You can use flax egg or another egg replacer if you are egg free.
Use the coconut milk in place of the other 1/4 C milk as well if you need it to thin the batter out. I don’t recommend almond milk or oat milk as it doesn’t have as much of the fat you will need to make these great.
Also, we have some delicious dairy-free muffins which are a SUPER easy recipe. These paleo blueberry pancakes are great options as well. If you don’t mind dairy but don’t want carbs, these keto pancakes are a great option as well.
How do you store them?
You can store made pancakes in an airtight container or ziploc freezer bag for 2 days at room temperature. They will store for 3-4 days if you keep them in the refrigerator.
Can they be frozen?
You can make up the pancakes, bring them to room temperature then store them in plastic freezer bags for up to 3 months. Simply open and remove the number of pancakes you want then heat them up in the microwave or in the toaster. You can also crisp them up in the toaster oven.
If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great recipes…
BEST Gluten-Free Chocolate Chip Cookies
Also, you can find over 100 delicious gluten-free recipes like this in our cookbook, Gluten-Free on a Budget. Even my mom’s coveted flaky pie crust recipe is even included! Get your copy HERE.
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Gluten Free Pancakes (Fluffy, Homestyle)
Ingredients
- 1/3 cup almond flour
- 1/3 cup brown rice flour
- 1/3 cup tapioca starch
- 1/4 cup sorghum flour
- 1 tablespoon coconut flour
- 2 tablespoon sugar
- 1/4 teaspoon gelatin
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 2 tablespoon butter
- 1 cup buttermilk
- 1/4 cup milk
- 2 eggs
Instructions
- In a stand mixer, combine all dry ingredients and mix well
- Add melted butter, buttermilk, milk, and whisk in eggs
- A little more milk can be added if needed, but the batter should be fairly thick
- Heat a skillet or griddle to medium/high heat
- Using an ice cream scoop, scoop batter onto the hot griddle
- Use the back of the scoop to spread out the batter a little bit
- Let the pancakes cook until the edges appear done and it is nicely browned
- Flip the pancakes and cook on the other side
- Avoid patting the pancake down or flipping it multiple times as this will decrease fluffiness
- Top with your favorite fruit and our buttermilk syrup
Notes
Nutrition
This post was originally published on March 20, 2019 but has since been updated with additional tips and tricks in 2022.
Julie says
We loved these pancakes! Great flavor and easy to make!
Chandice says
Thanks Julie, I am so glad you guys loved them! 🙂