Easy Gluten Free Pancakes + VIDEO

Fluffy, soft pancakes with a buttery taste that are…drum roll please…GLUTEN FREE.  Enjoy your favorite breakfast, all without any gluten. Golden brown and delicious you’ll want to have these pancakes for breakfast and dinner! (These are also naturally soy, peanut and tree nut free too).

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WHY THIS PANCAKE RECIPE ROCKS

Simple ingredients without a lot of fuss give homemade recipes the clout they deserve. Eggs, milk, butter, sugar…all the classic components are here to give you that downhome taste you miss. Just measure, stir and pour onto a hot griddle and you have yourself a tasty breakfast.

As you know, I ADORE pancakes. I have many pancake recipes already on my site. My goal is to have so many variations that no matter your dietary restrictions, you can have pancakes. Pancakes for everyone! Here are some variations for you to try another time: gluten-free protein pancakes, gluten-free vegan pancakes, gingerbread pancakes, spiced apple oatmeal pancakes, and chocolate pancakes. And, don’t forget my gluten-free muffins and gluten-free crepes. 

DO I NEED A GLUTEN-FREE PANCAKE MIX?

I have yet to find a pre-made pancake mix that tastes as good as this recipe is. It’s really not much more measuring and the results are incomparable. The only special store-bought ingredient you’ll need (besides pantry staples like baking soda and baking powder) is a gluten-free flour blend that includes xanthan. I’ll go more over this later.

WHAT INGREDIENTS DO GLUTEN FREE PANCAKES NEED?

If you’re used to baking gluten-free, I bet you already have an all purpose gluten-free flour blend in your pantry, and if you don’t, that will be the only additional item you’ll need. Otherwise, all of these are day-to-day ingredients you most likely have.

• WET INGREDIENTS:
  • Eggs
  • milk
  • melted butter
  • vanilla extract 
• DRY INGREDIENTS:
  • salt
  • baking soda
  • baking powder
  • all purpose gluten free flour (measured by spooning and leveling) see post for options
  • sugar
  • toppings of choice

WHAT TYPE OF MILK SHOULD I USE?

In my pancakes I use 1% milk, but you could probably use anywhere from skim milk to 2%. I wouldn’t recommend whole milk as it will make the batter too thick.

CAN I MAKE THESE PANCAKES AHEAD OF TIME?

You can make these pancakes ahead. I let them cool and then keep them in a ziploc bag in the fridge. I find each pancake needs about 20 seconds in the microwave when reheating. These stay good in the refrigerator 3-4 days. 

Alternatively, you can make the dry mix, and keep it in your pantry for 2-3 months. Add the wet ingredients when you’re ready to complete the recipe.

HOW DO I STORE LEFTOVER PANCAKES?

If you need to store them longer than 3-4 days in the refrigerator, you can freeze them. Take them out to thaw several hours before serving (so if overnight, move to the fridge) and then reheat via microwave when ready to eat. Make sure the pancakes are fully cool before freezing them, so you don’t trap moisture in the ziploc bag when you seal and freeze them.

TOOLS NEEDED FOR GLUTEN-FREE PANCAKES

You’ll only need:

• Measuring cups and spoons
• Large mixing bowl
• Large mixing spoon
• Whisk
• Griddle
• Non-stick spray

*For measuring out the batter onto the griddle, I just use my 1/3 cup measuring cup. But, there are various contraptions you can buy to dispense the pancake batter.

WHAT FLOUR DO I USE FOR GLUTEN-FREE PANCAKES

I use Walmart’s Great Value All Purpose Gluten-Free Flour Blend. You want an all purpose blend, and can NOT substitute with a single flour. It takes multiple gluten-free grains to mimic regular wheat flour. If you do not have this specific brand, you could most likely substitute it with King Arthur’s measure for measure. As long as the blend you have is mostly rice, potato and tapioca (sorghum is OK too) then you *should* probably be safe. Though, for best results and to not risk a failed attempt, it is always best to use what the author uses too. 

If you do use other substitutions, it would be so helpful to other readers if you comment and note it below.

CAN I MAKE GLUTEN-FREE VEGAN PANCAKES?

If I need them to be gluten, dairy and egg free, I use this gluten-free vegan pancake recipe.

TIPS FOR GLUTEN-FREE PANCAKES

• Make sure to spoon your flour into the measuring cup and don’t scoop it out. Scooping out the flour compacts it, and can give you too much flour and dry out your pancake recipe. Spoon the flour into the measuring cup until it’s above the rim, then take a knife and slice off the excess.
• It’s fine to have a few lumps in the batter. You’ll see in the video I start by stirring with a spoon, and then switch to a whisk to try to beat it as smooth as possible, but a few lumps won’t hurt it.
• Make sure your griddle isn’t turned up too high. I stick to medium heat. If too high, this will cause the pancakes to brown before the inside is done, leaving your pancakes doughy and undercooked. I use this griddle pan, so I can simply place it on top of my stove top gas burners. An electric one will work too. I like that this takes up less room and I don’t have to worry about plugging it in.
• To ensure your entire batch stays warm while you finish cooking all of the dough, I recommend either placing the pancakes in a tortilla warmer with the lid on, to keep them warm until serving time. Or, placing them on a baking sheet, and putting them in your oven with the oven set to the lowest “warm” temperature. 

WHAT SHOULD I TOP PANCAKES WITH?

If you’ve paid attention at the store, you’ll see pancake syrup and then you’ll see actual maple syrup. There are several differences. One, is that the pancake syrup is usually mostly artificial and has several ingredients. Maple syrup is actual pure maple syrup. You’ll notice that the two have quite a different price tag because one is the natural, pure syrup and the other is imitation. Maple syrup has less refined sugar, and so many people prefer maple syrup on their pancakes. I do sometimes like pancake syrup when it has the added buttery flavor to it. Though, with my pancakes already having melted butter in them, you don’t have to go this route. Really, any topping you prefer will do. Here are some other fun toppings:

• powdered sugar
• peanut butter (or other nut butters)
• berries
• maple syrup
• pancake syrup
• fruit syrups or jams

CAN I ADD MIX INS?

I prefer plain pancakes, but feel free to sprinkle in fruit (or even sprinkles) once you’ve put the pancake on the griddle–I find this evenly distributes it better than simply adding it to the batter. Some delicious mix-ins include:

• blueberries
• sliced bananas
• sprinkles
• chocolate chips

If you’re looking for oatmeal chocolate chip banana pancakes I have a recipe for that too!

DO I HAVE A VIDEO SHOWING HOW TO MAKE THE PANCAKES

I do! I know it helps to visually see something before you attempt it. I hope this video will help you make fluffy gluten-free pancakes for many mornings to come. The video should auto-populate. If it doesn’t, it’s embedded into the bottom of the recipe card. And, if all else fails, you can see it on my YouTube channel.

DON’T FORGET TO PIN THIS, SO YOU DON’T LOSE IT. BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER GLUTEN-FREE PINS.