These delicious gluten-free pancakes are a real game-changer for all pancake lovers out there. It’s a simple and easy recipe that doesn't compromise on taste or texture, making it the perfect breakfast for anyone on a gluten-free diet. Plus, you don’t even need any xanthan gum for the perfect fluffy pancakes!
These pancakes are made with Bob's Red Mill gluten-free all purpose flour, which means you don’t need any extra xanthan gum. The result is a fluffy and delicious pancake that's just as good as the traditional version, if not better!
While many gluten-free recipes can be complicated or require hard-to-find ingredients, this one is straightforward and uses common pantry items. The best part? They can easily be made vegan by substituting flax eggs, making them a versatile option for various dietary needs.
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This pancake recipe is really something special. The ingredients come together to make these flapjacks perfectly tasty and with just the right texture. Adding that almond milk gives a little bit of nuttiness that plays off the butter and vanilla beautifully. And when you're cooking these up, your kitchen will smell absolutely incredible!
These gluten-free pancakes are great for a weekend morning when you have time to relax over breakfast or even for a quick breakfast before work or school during the week. You can go classic with some butter and syrup or get a little healthier by topping with fresh fruit and a dusting of powdered sugar. But however you like your pancakes, this recipe has got you covered.
One of the best things about this recipe is you can adjust it to get the pancakes as thin or thick as you want. Just add more or less almond milk - it's so easy to customize. I really think you should give these gluten-free pancakes a try. I’m sure you won’t regret it!
Why You’ll Love These Gluten-Free Pancakes
- Quick and easy: These gluten-free pancakes can be whipped up in no time. With a simple mix of dry and wet ingredients, you get to enjoy a delicious breakfast in just twenty minutes from scratch!
- Gluten-free: Made with Bob's Red Mill gluten-free all-purpose flour, these pancakes are perfect for those with gluten intolerance. No need to worry about any gluten sneaking into your breakfast!
- Vegan-friendly: With a simple substitution of flax eggs, these pancakes can easily be made vegan. It’s a versatile recipe that suits different dietary needs.
- Family-friendly: These pancakes are sure to be a hit with the whole family. They're delicious, healthy, and can be topped with anything from fresh fruits to a drizzle of syrup.
- Perfect for beginner cooks: With straightforward instructions and simple ingredients, this recipe is ideal for those just starting out in the kitchen. It's practically foolproof!
- Crowd-pleaser: Soft, fluffy, and delicious, these pancakes are sure to please a crowd. Whether you're hosting a brunch party or a family get-together, this recipe won't let you down.
Ingredients
Whipping up these gluten free pancakes is a piece of cake with ingredients that are readily available at your local grocery store. The beauty of this recipe is that most of these ingredients may already be in your pantry, making it a quick, easy, and delicious breakfast option.
- Gluten Free All Purpose Flour: This is the star of our gluten-free pancakes. Bob's Red Mill Gluten Free Flour makes sure that your pancakes are fluffy and light while being completely gluten-free. No need to add extra xanthan gum!
- Baking Powder: This is our leavening agent, which helps your pancakes rise and become fluffy.
- Salt: A touch of salt is essential in this recipe. It helps balance the sweetness and enhances the overall flavor of the pancakes.
- Butter: Melted and cooled butter adds a rich, creamy flavor to the pancakes. It also helps in achieving that perfect golden brown color when cooking.
- Egg: The egg acts as a binder, helping all the ingredients stick together. It also contributes to the fluffiness of the pancakes.
- Vanilla: A dash of vanilla adds a sweet, aromatic flavor that compliments the other ingredients beautifully.
- Sugar: Just a tablespoon of sugar sweetens these pancakes to perfection. Not too sweet, but just right.
- Almond Milk: Almond milk is a wonderful dairy-free alternative that adds a subtle nutty flavor to the pancakes. It also helps in achieving the desired consistency of the batter.
How to Make Gluten-Free Pancakes
Ready to whip up some delicious gluten-free pancakes? Here how to make them at home. For more detailed instructions and nutrition facts, see the recipe card at the bottom of this post.
Step 1.
Prepare Your Pan: Preheat the griddle or pan to medium-high and add some butter to the pan. This will ensure your pancakes don't stick and give them a lovely golden color.
Step 2.
Mix the Ingredients: Whisk together all dry ingredients in a large bowl. In a separate, smaller bowl, mix together all the wet ingredients. Pour the wet ingredients into the dry and stir well until you have a smooth batter.
Step 3.
Adjust Consistency: If you prefer thinner pancakes, add more milk to your batter. You'll need to adjust this to your desired consistency, so don't be afraid to experiment a little!
Step 4.
Cook the Pancakes: Cook the batter for a few minutes per side or until cooked through. Be sure to watch your pancakes closely to prevent them from burning.
Step 5.
Serve: Serve your pancakes immediately with plenty of butter and syrup. Enjoy your delicious, homemade gluten-free pancakes!
Variations
- Blueberries: Give your pancakes a fruity twist by adding a handful of fresh blueberries to the batter. Not only will this add a burst of flavor, but blueberries are also packed with antioxidants. Remember to gently fold them into the batter to avoid breaking them.
- Choco Chips: For those with a sweet tooth, add a sprinkle of gluten-free chocolate chips to the pancake batter. This will give you a delicious chocolatey surprise in every bite. Just remember to adjust the amount of sugar to balance the sweetness.
- Protein-Packed Pancakes: Add a scoop of your favorite gluten-free protein powder to the batter. This is a great way to boost the protein content of your pancakes, making them a more filling breakfast option. Be sure to add a little extra almond milk to maintain the right consistency.
Cinnamon Spice: Add a teaspoon of cinnamon to the dry ingredients for a warm, spicy flavor. Cinnamon is not only delicious but also has numerous health benefits, including anti-inflammatory properties and blood sugar regulation.
Helpful Tips
Making these tasty gluten free pancakes is a breeze, but a handful of expert tips can help you achieve the best results. Here are some tips to keep in mind while preparing this recipe:
- Choose the right flour: The key to great gluten-free pancakes is a good gluten-free all-purpose flour. Bob's Red Mill Gluten Free Flour is an excellent choice as it is finely ground and doesn't require any additional xanthan gum.
- Temperature control: Preheat your griddle or pan to medium-high heat before cooking. This will guarantee that your pancakes cook evenly and have a lovely golden-brown color.
- Combine ingredients separately: Whisk together all dry ingredients in one bowl and mix wet ingredients in another. Combining them separately guarantees a smooth batter and helps to avoid overmixing.
- Adjust batter consistency: The thickness of your pancake batter can be adjusted by adding more or less almond milk. If you prefer thinner pancakes, simply add a bit more milk.
Dietary Substitutions
This gluten free pancakes recipe is already gluten-free, thanks to the use of Bob's Red Mill gluten free all purpose flour. However, there are a few adaptations that can be made to accommodate other dietary restrictions and preferences.
- To Make This Recipe Vegan and Dairy-Free: The butter and egg in this recipe can be replaced to make these pancakes vegan and dairy-free. Swap out the butter for a vegan butter substitute or coconut oil. For the egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with three tablespoons of water) or a commercial egg replacer.
- To Make This Recipe Paleo and Whole30 Friendly: To make these pancakes paleo and Whole30 compatible, you'll need to replace the gluten-free flour with a paleo-friendly option, such as almond flour or coconut flour. Please note that these flours have different absorbency rates, so you may need to adjust the amount of almond milk used to achieve the desired consistency. Also, replace the sugar with a natural sweetener like honey or maple syrup.
- To Make This Recipe Keto Friendly: To adapt this recipe for a keto diet, replace the gluten-free flour with almond flour or another low-carb flour option. The sugar can be replaced with a keto-friendly sweetener like erythritol or stevia. Be aware that these sweeteners are often much sweeter than regular sugar, so adjust the amount used to taste.
Storage Instructions
To refrigerate: Leftovers of these gluten free pancakes can be stored in an airtight container in the refrigerator for up to two days. Remember to let them cool completely before refrigerating to maintain their fluffy texture.
To freeze: Unfortunately, due to their delicate texture, these gluten free pancakes may not freeze well. The pancakes could become soggy or lose their fluffiness when thawed.
To reheat: To reheat these pancakes, you can use a microwave or a toaster oven. If using a microwave, heat them on a microwave-safe plate for about a minute. If using a toaster oven, set it to a low setting to gently reheat the pancakes without drying them out.
Frequently Asked Questions
Can I make these pancakes vegan?
How can I adjust the consistency of the pancakes?
Do I need to add extra xanthan gum to the flour?
Serving Suggestions
There's nothing quite like a stack of fluffy, gluten-free pancakes to start your day off right. These pancakes are versatile and can be paired with a variety of dishes for any meal. Here are some serving suggestions to make your gluten-free pancake meals even more delicious:
- Breakfast: Pair these gluten-free pancakes with fresh fruits like bananas, strawberries, or blueberries. You can also serve them with a side of scrambled eggs, bacon, or a sausage and egg casserole for a traditional hearty breakfast.
- Brunch: These pancakes are perfect for a leisurely brunch. Serve them with a side of avocado toast, a refreshing fruit salad, or a delicious vegetable frittata.
- Dessert: Transform these pancakes into a delightful dessert by topping them with a dollop of whipped cream, a drizzle of chocolate sauce, or a scoop of your favorite gluten-free ice cream.
- Healthy Sides: For a balanced meal, pair these pancakes with some healthy sides like a green smoothie, a bowl of mixed nuts, or a serving of your favorite gluten-free granola.
Recipe
Gluten Free Pancakes
Ingredients
- 1 cup Bob's Red Mill Gluten Free All Purpose Flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 ½ tablespoon butter, melted and cooled
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 1 cup almond milk, add more or less to desired consistency
Instructions
- Preheat the griddle or pan to medium high and add some butter to pan.
- Whisk together all dry ingredients in a large bowl. In a small bowl mix together all wet ingredients. Pour wet ingredients into dry and stir well.
- Add more milk if you want a thinner pancake. You will have to adjust this to your desired consistency.
- Cook for a few minutes per side or until cooked through. Serve immediately with lots of butter and syrup.
Nutrition
Adapted from Bob's Red Mill.
wynn says
the best gluten free ones i have ever made. all of you make these when in doubt!!!! thank you for the recipe
Karen Kelly says
Thanks so much for letting me know Wynn! Glad you liked them.
Sandra Harvey says
These were quick and easy, made about 20, 2-3 inch pancakes, I didn't even need syrup they were so good without!. I could see adding some small fruit pieces to make even more delicious
Karen Kelly says
Thanks so much for letting me know Sandra! I'm glad they worked for you!
T Brown says
Very watery. I couldn't get it to thicken. It also did not mix well at all.
Karen Kelly says
Hi there, I'm sorry to hear that. Did you use Bob's Red Mill 1 to 1 Flour and did you make any other substitutions. I've made these a lot and haven't had trouble with them. Thanks!
Mariví says
I think being in Florida I’ll have to try with 1/4 cup milk to start and add more if needed; today I used 3/4 cup milk and they were very thin.
Kaiti says
This has been my go-to recipe for a while now! These are by far the fluffiest pancakes!
Karen Kelly says
Thanks so much for letting us know Kaiti!
Silvia G says
Today I cooked this pancake recipe. It was delicious!!! I loved it. I ate it with different toppings.
Brian says
Very good; no “off flavor “ to them. Good consistency and fluffy factor.
Val says
Batter was too thin with addition of one cup of milk. I had to add a little extra flour before cooking. Batter was still very thin but I really enjoyed the crepe-like pancakes. Used Bob’s all purpose without xanthan gum. I actually didn’t care for flavor of this flour in the thick pancakes I made previously, so this recipe ended up working out nicely. These were quite good and flavor balance of sugar, butter and vanilla was spot on.
Lucky13 says
Made these for the first time this morning and my husband and I agree: These are delicious! I added a cup of chopped frozen strawberries and 3/4 cup lactose-free whole milk and a pinch of nutmeg. After stirring together the wet ingredients in one bowl and the dry ingredients in a larger one, I combined the chopped berries with everything in both bowls, and let them set for about five minutes while I made a quick strawberry compote. Pancakes turned out light, fluffy, and super yummy! These were better than any pancake mix or recipe I've tried. Thank you for putting together a fast, easy, and delicious recipe!
Cj says
I only want 2 pancakes, will be making them like crepes. I have no idea how much of the pancake mix to use. I hate cold pancakes
Karen Kelly says
I am not sure how to make these into crepes, sorry.
Trixie88 says
hey, was reading ur recipe and I got confused about the substitutions, like can I use almond milk instead of regular milk for the pancakes? wanna make them but gotta keep it dairy free you know, thanks btw Karen Kelly
KAREN MONISE says
Delicious pancakes! Thank you for this recipe without Xanthan Gum using Bob's Red Mill Gluten-Free All-Purpose Baking Flour.
Karen Kelly says
Thanks for letting us know, so glad you liked them!
grillmasterZ says
Just tried making these gluten-free pancakes for brunch. Turned out awesome! Never thought I'd nail it on the first go. Cheers for the recipe, Karen Kelly!
Gluten Free Trainee says
Can the almond milk be replaced by regular milk? The gluten free person in my life also has a nut allergy.
Karen Kelly says
Yes no problem!
Jenny_the_reader says
I appreciate the section on dietary substitutions. It's helpful to see options for adapting recipes to meet different needs. Great inclusion, Karen.
bikerDude says
do you gotta use a special kind of gluten-free flour or will any brand do kinda confused on that part
FoodieGuru says
Most brands should work, but some might give a better texture. Always check for reviews before buying!
Sarah_M says
Was thinking maybe I could add some blueberries or something? Do u think the pancakes would still hold together?
PancakePro says
Blueberries are a great addition! Just add them to the batter last and don't overmix, should be fine.