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You are here: Home / All Recipes / Gluten Free Pancakes

August 30, 2020 By Nancylynn 8 Comments

Gluten Free Pancakes

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These gluten free pancakes are my family’s favorite make ahead breakfast to meal prep!  Customize these dairy free gluten free pancakes 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. You can even prep the batter and keep in your fridge for a couple days to make a hot batch of homemade pancakes during the week- so fancy!  This post contains affiliate links for products I’m obsessed with. 
Overhead photo of three plates with short stacks of pancakes, each with a different topping/mix in. Strawberries, blueberries, and chocolate chips are all around the plates and on the white counter top.

This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.

Overhead photo showing plates of pancakes topped with fruit or chocolate chips. A bag of Bob's Red Mill Gluten Free 1 to 1 Baking Flour is off to the side showing the wonderful base for cooking the Gluten Free pancakes.

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! 

A bag of Bob's Red Mill Gluten Free 1 to 1 Baking Flour is on it's side and centered in the photo. All around the bag of flour are ingredients to make Gluten Free Pancakes from scratch.

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. 

How to make gluten free pancakes from scratch

Guys…it’s so easy to make your own gluten free pancakes from scratch without having to resort to a box mix (that might be yummy, but often contain a TON of extra sugar).  The most important part is choosing the right flour.  After trying many brands, 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.  

White bowl of flour next to a bag of Bob's Red Mill Gluten Free 1 to 1 Baking Flour. There are small ramekins of blueberries, chocolate chips, and diced strawberries on the side.

In addition to the flour, you need the following pantry friendly ingredients to make this gluten free pancake recipe: 

  • baking powder
  • baking soda
  • salt
  •  maple syrup
  • unsweetened almond milk
  • vanilla extract
  • eggs
  • vegan butter (or regular if you aren’t dairy free)

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! 

Overhead photo of pancake ingredients in a glass mixing bowl, ready to be mixed. There are small bowls of toppings around the dish to customize each pancake.

Making these homemade pancakes is really so easy!

  1. Grab two bowls. Whisk together wet ingredients in one bowl. Use the second bowl for dry ingredients. 
  2. Add dry ingredients to the wet ingredients and stir until combined, but don’t overmix!
  3. 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. 
  4. Carefully flip and cook the second side until cooked through.
  5. 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!

Side view of a mason jar filled with pancake batter with a red Ergo spout lid. In the background is gluten free flour and pancake mix ins.

Gluten Free Pancake Mix-Ins

We like mixing and matching different kinds of pancake for variety and, let’s face it, to keep everyone here happy. 

Some of our favorite mix-ins include: 

  • blueberries
  • strawberries
  • dairy free chocolate chips 
  • peaches 
  • pears 
  • bananas (I love to top these with peanut butter!)
  • bacon (ok, that’s just me, lol!)

A short stack of Gluten Free pancakes made with blueberries and then topped with additional blueberries on a white plate with a bronze rim.

Are gluten free pancakes healthy?

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!  

Close up photo of strawberry pancakes with a decorative sliced strawberry on top of the short stack.

Can I make these healthy dairy free gluten free pancakes in advance for meal prep?

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!

Can I freeze these homemade pancakes?

Yes!  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 your pancakes, lay them on a microwave safe plate and heat for 20 seconds per serving.  You could also reheat them on a baking sheet in your oven at 375 for ten minutes.  

A person's hand pouring a glass container of syrup onto a stack of pancakes with a glass bottle of milk in the background.

Can these Dairy Free Pancakes be vegan?

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 Minamilist Baker. 

Pinterest image with text overlay for gluten and dairy free pancakes with strawberries, blueberries, and chocolate chips

Looking for more ways to use this Bob’s Red Mill Gluten Free 1-1 Baking Flour?  Check out these recipes: 

  • Healthy Banana Bread | Gluten Free Banana Bread [21 Day Fix | Dairy Free]
  • Gluten Free Chocolate Chip Zucchini Muffins [ Dairy-free] | 21 Day Fix Zucchini Muffins
  • 21 Day Fix Pancakes with Caramelized Bananas and Walnuts (Gluten free/Dairy free Option)

Close up shot of a stack of gluten-free pancakes with pink text overlay that reads "The Best Gluten Free Pancakes" | 21 Day Fix | WW

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!

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Gluten Free Pancakes

★★★★★ 5 from 3 reviews
  • Author: Nancylynn
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 pancakes 1x
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten Free
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Description

These gluten free pancakes are my family’s favorite make ahead breakfast to meal prep!  Customize these dairy free gluten free pancakes 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. You can even prep the batter and keep in your fridge for a couple days to make a hot batch of homemade pancakes during the week- so fancy! 


Scale

Ingredients

  • 1 1/2 cups of Bob’s Red Mill Gluten Free 1-1 Baking Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 tsp maple syrup
  • 1 1/3 cup of unsweetened almond milk
  • 2 tsp vanilla extract
  • 3 eggs
  • 2 tablespoons of 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!

Instructions

  1. 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.
  2. 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
  3. Carefully flip and cook the second side until cooked through.
  4. Repeat with remaining batter. You should get approximately 12 pancakes.
  5. Top with a  small tsp drizzle of maple syrup. 

Equipment

Nonstick Skillet

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Ergo Spout

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Cast Iron Skillet

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Notes

For 2 pancakes –

21 Day Fix: 1 Yellow, 1 1/2 tsp, 2/3 sweetener tsp, plus optional mix ins (per serving)

WW:  Green, Blue, and Purple- 6 points plus optional mix ins (per serving)


Nutrition

  • Serving Size: 2 pancakes

Keywords: gluten free pancakes, gluten free pancake recipe, dairy free pancakes, 21 day fix pancakes, healthy gluten free pancakes, bobs red mill flour

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

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Filed Under: All Recipes, Breakfast, Cooking Method, Courses, Dairy-Free, Diet, GF + DF, Gluten-Free, Kid-Friendly, Stove + Oven, Vegan + Vegetarian

Reader Interactions

Comments

  1. Steph says

    August 31, 2020 at 4:47 pm

    Yummy ! Pics look so good 💕

    ★★★★★

    Reply
    • Nancylynn says

      August 31, 2020 at 7:13 pm

      Thank you!! We def had fun making them!!!!

      Reply
  2. Cbristine Tusher says

    August 31, 2020 at 10:50 pm

    Love these ingredients…and the tiny bubbles in your pancakes! The perfect texture!

    ★★★★★

    Reply
    • Nancylynn says

      October 17, 2020 at 5:21 am

      They are so good, right? Thank you!

      Reply
  3. Sarah says

    January 8, 2021 at 5:19 am

    Looks so good! Can I use almond or coconut flour?

    Reply
    • Nancylynn says

      January 11, 2021 at 5:22 am

      Hi! 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!

      Reply
  4. Kristin says

    January 14, 2021 at 7:57 pm

    I LOVE this recipe!!! I have been celiac for 8 years and have never found a legit pancake recipe. Until now! This is my favorite! It feels and tastes just like regular pancakes. They are so fluffy. I just about cried the first time I made them. Thank you for this Recipe!

    ★★★★★

    Reply
    • Nancylynn says

      January 17, 2021 at 6:43 pm

      Day made over here! Oh my goodness, thank you! So happy they are everything you dreamed of!

      Reply

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