The BEST gluten free pancakes I have ever had – light, fluffy, and oh so delicious – even non-gluten free people agree! Easy to make and healthy, too! Customize this dairy free gluten free pancake recipe with everyone’s favorite mix-ins for a tasty and easy weekday breakfast. Perfect to make a whole batch to heat up during the week, or freeze them for later.
This post contains affiliate links for products I’m obsessed with. Originally published in August of 2020, this post is being updated with more info and FAQs to better serve you all!
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My kids are obsessed with pancakes. Like they beg everyday for me to make them. In fact, we have made these gluten and dairy free pancakes so many times, over the past few months especially, that my ten year old and six year old can mix up the batter without any help from me.
Look at me – killing it at this parenting thing!
If you are a regular reader of my blog, you might recognize the base of this recipe from my 21 Day Fix Pancakes with Caramelized Bananas and Walnuts which are my husband’s favorite breakfast.
But we also make these on the reg for meal prep without the bananas, so I wanted to share the batter recipe alone + all of my kids favorite mix-ins. For all of you, like my kids, who aren’t banana fans.
Why you’ll love this easy gluten-free pancake recipe
- This easy gluten-free pancake mix is loved by kids and adults
- Easy to customize so everyone gets what they want
- Simple to scale to make a huge batch- think meal prepping
- Gluten free and healthier than the boxed gluten free pancake mixes you can buy at the store
- vegetable oil and other oil free
Get more info on these simple ingredients, like the ingredient quantities in the recipe card below.
- Bob’s Red Mill Gluten Free 1-1 Baking Flour – I always go back to Bob’s Red Mill Gluten Free 1-1 Baking Flour for all my gluten-free baking needs! It’s the perfect flour to sub in all your cakes, cookies, and quick breads and it’s made in a dedicated gluten free facility.
- baking powder and baking soda – check the labels to make sure these are both gluten free
- maple syrup – you want pure maple syrup here, not pancake syrup
- unsweetened almond milk – feel free to sub the milk of your choice if you don’t need dairy free or have a nut allergy
- vanilla extract
- vegan butter – if you can tolerate dairy, you can sub regular butter 1:1
How to Make Gluten Free Pancakes from scratch
- First, grab two large bowls. Whisk together wet ingredients in one large bowl. Use the second large mixing bowl for dry ingredients.
- Add dry ingredients to the wet ingredients and stir until combined, but don’t overmix!
- Heat a nonstick or cast iron frying pan or skillet (click here for My Favorite Safer Cookware Brands ) on medium low heat and spray with cooking spray. Melt 1/4 tsp of butter and pour a scant ¼ cup of the pancake batter into pan. Cook until the edges begin to crisp up and the pancake bubbles are open.
- Next, carefully flip and cook the second side until cooked through.
- Repeat with remaining batter or pour extra batter into a mason jar and top with an Ergo Spout (use confessions10 for 10% off) for a quick and yummy breakfast during the week!
Leftover pancakes should be stored in an airtight container or zip top bag and placed in the refrigerator for up to 5 days.
Additionally, what we really like to do is freeze them! You can see more about freezing your pancakes in batches and larger batches in the FAQ section below.
Reheating pancakes is easy, just pop them in the microwave to zap them warm or toss them in the toaster oven until they’re warmed through again. You can reheat frozen pancakes from frozen, or let them thaw before reheating them. See more about reheating them in the meal prep section below.
- You can make these in a non-stick skillet on the stove top, on an electric griddle, or even make a big batch on an outside skillet, like a Blackstone (my new favorite thing).
- Below you’ll see some of my family’s favorite things to add to the gluten free pancake batter.
- If you aren’t gluten free, yes, you can sub in whole wheat flour for these pancakes and they will still be delicious AND healthy!
- If you are making a big batch and don’t want to stand at the stove for too long, make sure to use a griddle pan, or an electric griddle if you have it, so you can get more pancakes done more efficiently that way.
- Always wait for your pan to heat up before adding the pancake batter. Using a hot pan is important so the pancakes cook evenly and efficiently.
Favorite Pancake Mix-Ins
We like mixing and matching different kinds of pancakes for variety and, let’s face it, to keep everyone here happy. Some of our favorite mix-ins for this incredible gluten free pancake mix recipe include:
- frozen blueberries
- strawberries (or any fresh berries)
- dairy free chocolate chips
- bananas (I love to top these with peanut butter!)
- bacon (ok, that’s just me, lol!)
Of course we love topping them with pure maple syrup. If you have a sweet tooth, this gluten free Raspberry Syrup is delicious drizzled on these pancakes.
Not all gluten free pancakes are healthy, but these are, especially when eaten in the proper portion. They are made with real, clean ingredients, and they are low in sugar. Of course you need to be mindful of your mix-ins and the amount of maple syrup you are using as a topping!
These are perfect for anyone following the 21 Day or WW, too! Containers and a link to personal points can be found in the recipe card below.
Yes! You have two options: 1.) make enough pancakes for your week and reheat them (I wrap in paper towel and heat in the microwave for 30 seconds) or 2.) just make your batter and fry up some fresh pancakes throughout the week- the batter will be safe in the fridge for about 3 days. When the batter is already made, cooking them only takes minutes!
Yes! Classic gluten-free pancakes are great in the freezer! Once your pancakes are cooled, you can freeze them in gallon sized ziplock bags. I like to separate each layer with some parchment paper. Freeze for 2-3 months. To reheat the pancakes, lay them on a microwave safe plate and heat for 20 seconds per serving. You could also reheat them by placing them on a sheet pan in your oven at 375 for ten minutes.
If you don’t have parchment paper to keep them from freezing together, place pancakes on a baking sheet with either wax paper or use some silicone baking mats. Freeze them in batches so they’re flash frozen before storing them in the gallon bags. This helps make sure they don’t all stick together as one big pancake.
There are three eggs in this recipe, so it’s not vegan. I haven’t tested without eggs, but I would think an egg replacer like this one could work. If you try it, please let us know! Or you could try these vegan and gluten free pancakes from Minimalist Baker, they’re a great vegan option.
Almond or coconut flour won’t turn out the same, but you could use whole wheat or regular flour if you aren’t gluten-free!
Looking for more ways to use Gluten Free 1-1 Baking Flour? Check out these recipes:
- Healthy Banana Bread
- Healthy Apple Muffins
- Gluten Free Chocolate Chip Zucchini Muffins
- Pancakes with Caramelized Bananas and Walnuts
- Healthy Chicken Pot Pie
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page. We love hearing from you!
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen every day!
Gluten Free Pancakes
- 1 1/2 cups Bob’s Red Mill Gluten Free 1-1 Baking Flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoon maple syrup
- 1 1/3 cup of unsweetened almond milk
- 2 teaspoon vanilla extract
- 3 eggs
- 2 Tablespoons melted butter I used dairy free plus 3 tsp butter for cooking the pancakes
- Optional mix in ideas: strawberries blueberries, chocolate chips, peaches, pears, bananas & PB, bacon- get creative!
- Whisk together milk, eggs, melted butter, vanilla extract, and maple syrup. In a separate bowl, mix flour, baking soda, baking powder, and salt. Add dry ingredients to the wet ingredients and stir until combined. Batter will be lumpy! Don't overmix - those lumps are the key to fluffy pancakes! Let batter rest for a few minutes.
- Heat a nonstick skillet or cast iron skillet to medium low heat and spray with cooking spray. Melt 1/4 tsp of butter and pour a scant ¼ cup of the pancake batter into pan. Cook until the edges begin to crisp up and the pancake bubbles are open. Optional - add in fun mix ins - diced strawberries, blueberries, choc chips
- Carefully flip and cook the second side until cooked through.
- Repeat with remaining batter. You should get approximately 12 pancakes.
- Top with a small tsp drizzle of maple syrup.