Gluten Free Pancake Recipe

Delight in a fluffy, delicious start to your day with this simple Gluten Free Pancake Recipe. Perfect for breakfast or brunch, these pancakes are easy to whip up and will satisfy your cravings while accommodating dietary needs. Enjoy a classic breakfast comfort with a gluten-free twist that everyone will love!

Why You’ll Love This Gluten Free Pancake Recipe

• Quick to prepare in under 30 minutes.
• Fluffy and delicious, perfect for all ages.
• Leftovers can be easily frozen for later.
• Versatile toppings for personalized flavor.
• Great for meal prep or weekend brunch gatherings.

Ingredients Needed

Dry Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 2 tbsp granulated sugar or coconut sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients:

• 1 ¼ cups buttermilk (or dairy-free milk + 1 tsp vinegar)
• 2 large eggs
• 3 tbsp melted butter or coconut oil
• 1 tsp pure vanilla extract

For Cooking:

• Butter or oil for greasing the pan

Step-by-Step Instructions

1. Mix Dry Ingredients

In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.

2. Combine Wet Ingredients

In a separate bowl, beat eggs, then add buttermilk, melted butter, and vanilla extract.

3. Combine Mixtures

Pour wet ingredients into the dry ingredients and gently mix until just combined; a few small lumps are fine.

4. Heat the Skillet

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Cook Pancakes

Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, then flip and cook another 1–2 minutes.

6. Serve

Stack pancakes on a plate and serve immediately with your favorite toppings.

Serving Suggestions for Gluten Free Pancake Recipe

• Top with fresh berries and a drizzle of maple syrup.
• Serve with Greek yogurt and honey for extra creaminess.
• Add sliced bananas and a sprinkle of cinnamon.
• Pair with crispy bacon or sausage on the side.
• Enjoy with a glass of fresh orange juice or coffee.

Tips for Success with Gluten Free Pancake Recipe

• Ensure your baking powder is gluten-free for the best results.
• Don’t overmix the batter; it should remain slightly lumpy for fluffy pancakes.
• Adjust the skillet heat as needed to prevent burning.
• Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to a month.

Variations

Here are a few easy ways to change it up:

• Substitute coconut oil with vegetable oil for a neutral flavor.
• Add chocolate chips or nuts for an extra treat.
• Mix in small pieces of fruit like blueberries or diced apples for added flavor.

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Gluten Free Pancakes

Delight in a fluffy, delicious start to your day with this simple gluten-free pancake recipe, perfect for breakfast or brunch!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups gluten-free all-purpose flour blend (with xanthan gum)
• 2 tbsp granulated sugar or coconut sugar Use coconut sugar for a lower glycemic option.
• 1 tbsp baking powder Ensure it's gluten-free.
• 0.5 tsp baking soda
• 0.25 tsp salt

Wet Ingredients

• 1.25 cups buttermilk (or dairy-free milk + 1 tsp vinegar) Substitute dairy-free milk for a dairy-free option.
• 2 large eggs
• 3 tbsp melted butter or coconut oil Coconut oil for a dairy-free option.
• 1 tsp pure vanilla extract

For Cooking

• Butter or oil for greasing the pan

Method

 

Preparation

1. In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat eggs, then add buttermilk, melted butter, and vanilla extract.
3. Pour wet ingredients into the dry ingredients and gently mix until just combined; a few small lumps are fine.

Cooking

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, then flip and cook another 1–2 minutes.

Serving

1. Stack pancakes on a plate and serve immediately with your favorite toppings.

Notes

Ensure your baking powder is gluten-free for the best results. Don’t overmix the batter; it should remain slightly lumpy for fluffy pancakes. Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to a month.