Gluten-Free Pancakes Recipe – There’s nothing quite like a stack of warm, fluffy pancakes to start the day—and with this Gluten-Free Pancakes Recipe, you can enjoy all the comfort of a classic breakfast without any gluten. Perfect for those with gluten sensitivities or celiac disease, these pancakes are light, tender, and bursting with flavor.
The secret to making gluten-free pancakes that are just as satisfying as the traditional kind lies in the right combination of gluten-free flours and proper mixing. This recipe uses a simple blend of gluten-free flour and a touch of baking powder for lift, while eggs and a dairy-free milk option create the perfect texture.
Recipe Overview
Prep Time: 10 minutes
Active Time: 15 minutes
Resting Time: 5 minutes
Cuisines: American
Course: Breakfast, Brunch
Servings: 4 servings (makes about 8 pancakes)
Calories: 240 kcal per serving
Total Time: 30 minutes
Equipment
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Mixing bowls
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Measuring cups and spoons
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Whisk
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Non-stick skillet or griddle
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Ladle or measuring cup for pouring batter
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Spatula
Ingredients
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1½ cups gluten-free all-purpose flour blend
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2 tbsp granulated sugar or coconut sugar
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1 tbsp baking powder
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½ tsp salt
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1¼ cups almond milk or other dairy-free milk
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2 large eggs (or flax eggs for vegan option)
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3 tbsp melted coconut oil or vegan butter
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1 tsp pure vanilla extract
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Optional toppings: maple syrup, fresh berries, banana slices, nut butter, or dairy-free whipped cream
Nutrition
| Nutrient | Amount |
| Calories | 240 kcal |
| Carbohydrates | 36 g |
| Protein | 6 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Sodium | 340 mg |
| Potassium | 180 mg |
| Vitamin C | 2% DV |
| Iron | 10% DV |
Instructions
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Prepare the Dry Ingredients
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In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
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Mix the Wet Ingredients
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In a separate bowl, whisk together the almond milk, eggs, melted coconut oil, and vanilla extract.
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Combine the Batter
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Pour the wet ingredients into the dry ingredients.
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Gently mix with a whisk or spatula until just combined—do not overmix, as this can make the pancakes dense.
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Rest the Batter
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Let the batter rest for 5 minutes to allow the gluten-free flour to hydrate and the baking powder to activate.
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Heat the Skillet
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Place a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or vegan butter.
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Cook the Pancakes
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Pour about ¼ cup of batter for each pancake onto the skillet.
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Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
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Serve Warm
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Stack pancakes on a plate and serve immediately with your favorite toppings.
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Serving Tips
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For Classic Style: Top with pure maple syrup and a pat of vegan butter.
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For a Healthy Twist: Add sliced bananas, almond butter, and chia seeds.
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For a Dessert Breakfast: Layer with coconut yogurt and fresh berries.
Flavor Variations
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Blueberry Pancakes: Fold ½ cup fresh blueberries into the batter before cooking.
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Chocolate Chip Pancakes: Add ¼ cup dairy-free chocolate chips for a sweet treat.
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Cinnamon Swirl: Mix 1 tsp cinnamon into the batter for a warm, spiced flavor.
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Protein Boost: Add 1 scoop of gluten-free vegan protein powder.
Why You’ll Love This Recipe
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Fluffy and light texture without any gluten.
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Easy to make with pantry-friendly ingredients.
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Customizable for vegan and dairy-free diets.
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Works for breakfast, brunch, or even a breakfast-for-dinner night.
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Great for meal prep—make extra and freeze for quick breakfasts.
Final Thoughts
This Gluten-Free Pancakes Recipe proves that you don’t need gluten to enjoy a satisfying, fluffy pancake breakfast. It’s perfect for both special weekend brunches and quick weekday mornings. The balance of texture and flavor makes it a favorite among gluten-free and non-gluten-free eaters alike
