These homemade soft and Fluffy Gluten-Free Pancakes will be the highlight of your breakfast table. They are easy to make, and completely dairy-free.
The ultimate breakfast: Gluten-Free Pancakes!
My family loooooovvvveees pancakes. Like seriously loves. Breakfast, lunch, dinner... they don't care when I make them, as long as they get to eat them.
While I don't make these Fluffy Gluten-Free Pancakes all the time, I do make them on special occasions. My favorite thing to do is get up before my kids do; the smell of pancakes frying always gets them out of bed!
Who doesn't like getting out of bed to the smell of pancakes?!
My girls think these Fluffy Gluten-Free Pancakes taste like vanilla cake. 🙂 Our favorite way to eat them is with a bit of ghee and pure maple syrup, but you can top them with whatever you like.
Do pancakes have gluten?
Yes. Most pancakes are made with flour containing both wheat and gluten, so if you're gluten-free, it's important to make a gluten-free pancake recipe, or use a gluten-free pancake mix.
Fluffy gluten-free pancakes mix in
This batter will also stand up to a slew of mix ins: chocolate chips, blueberries, raspberries, mashed bananas, pumpkins puree, etc. Sky is the limit for this recipe, so please have fun experimenting!
The best way to cook gluten-free pancakes
I like to cook these on my Lodge Cast Iron Griddle. but if you don't have a gas range (like I do), I recommend using an electric griddle like this one.
I hope you enjoy these gf pancakes as much as we do!
xoxo,
Mēgan
Gluten-Free Pancakes Recipe:
Fluffy Gluten Free Pancakes
These homemade soft and Fluffy Gluten Free Pancakes will be the highlight of your breakfast table. They are easy to make, and no one will every know they are also dairy-free.
Ingredients
- ¼ cup millet flour
- ¼ cup sorghum flour
- ¼ cup brown rice flour
- ½ cup tapioca starch
- 2 tablespoons blanched almond meal
- 2 teaspoon baking powder
- ¼ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 1 teaspoons vanilla extract
- 2 teaspoons honey or maple syrup
- ¾ cup dairy-free milk
- 2 large eggs
- oil (for frying)
Instructions
- Whisk all of the dry ingredients together in a large-sized mixing bowl.
- Add in the vanilla, honey, and dairy-free milk. Mix until smooth, then beat in the eggs.
- Fry pancakes in a bit of oil in a preheated pan or griddle over medium heat. Just like normal pancakes, these bad boys will bubble when they are ready to be flipped.
- Top with pure maple syrup and enjoy!
Notes
**The almond meal helps add to the flavor and texture of the pancakes; however, it can be left out if almonds cannot be tolerated. (I do highly recommend using it though, if you can!)
If you double the recipe, only 1 tablespoon of baking powder is needed, not 4 teaspoons.
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ashley says
Ooooh pancakes. These look great, and the recipe sounds super easy. 🙂
Charissa says
It's such healthy ingredients too...that's awesome. I love pancakes so much, we're even having some tonight! Thanks for sharing...my Dad is actually gluten free. Are you celiac too?
Megan says
Thanks, Ashley! Hi Charissa, I love pancakes too! I honestly don't know if I'm celiac. I've never been tested for it, but I do know gluten doesn't make my tummy feel very good and it also aggravates my arthritis. 🙁
Tori says
I had never used Millet flour before, so I wasn't sure what to expect, but we all loved them! Thank you!! And it's so nice to "know" what you are putting in them instead of buying a box mix. Your recipe is very close to the Authentic Foods mix which we love too, but obviously using your recipe is much cheaper! : )
Megan says
Aww... YAY!! That's a HUGE compliment! Thanks, Tori!
Dana says
These were a huge hit in my household!!!! They were fluffy, tasty, and my kids never would have known they weren't their normal pancakes had they not asked if Mommy could eat them 🙂 Thanks Megan for yet another yummy recipe!
Sahirah says
Hi Megan, These look awesome! However I'm anaphylactic to almonds and so are two of my kids, and my tummy cannot tolerate sorghum.Could I just use more millet or more rice in place of sorghum? BTW I love, love, love your multi-grain bread recipe it taste so much like the homemade glutenful bread my mom use to make when I was little, I make a couple loaves a week, because I just don't like any of the store bought gf breads out there, Call me weird lol but not even Udis I much prefer homemade, so Thank you so much for those bread recipes.
MAID in Alaska says
Hi Sahirah!
🙂 You are so welcome! I'm glad you like the multigrain bread recipe. It's one of my favorites too!
As for the pancakes, you can absolutely leave out the almonds, and substitute either millet, more brown rice flour, teff, or amaranth flour in place of the sorghum.
I actually have a new pancake recipe I'll be posting on the site hopefully within the next couple of weeks. It will work for your specific dietary needs for your family, so keep checking for it!
Megan
Jessie says
since going gluten-free I am obsessed with finding a good pancake recipe. Hands down this is the best. thank you so much
Megan says
You're very welcome, Jessie!! I'm so glad you enjoyed them! 😉
Tracey ND says
Thanks so much Megan I'm going to have Gordy give this one a go for me I love pancakes but can't tolerate either gluten or lactose (as you would be aware from my other Fb attachments with you involved) you are amazing chicky - always totally in awe I am <3 big hugs Tracey xx
Victoria Phillips says
Hi I was just wondering if I could swap honey for the agave? Im living in Finland and i dont know if we have that here
Megan says
Yes, agave will work just fine!
julianne says
To simplify could you use just 1 type of flour?? Which would you choose?
Megan says
Hi Julianne,
Sorry for the delay in responding to you - it's been a busy week! No, I wouldn't recommend one type of flour. Gluten free flours work and taste best when they are mixed with each other. If you want to avoid buying lots of different flours, you might consider purchasing a gluten free all-purpose blend - then you only have to work with one package of flour instead of several. 😉
Megan
Ruth says
Made these twice now. The family loves them. Subbed a few tablespoons coconut flour for millet flour, honey for agave, and regular milk for rice milk. For the GF and non-GF people in our family they are a big hit. The fluffiness and texture is so close to 'regular' pancakes that my kids had to ask.
Susan Rymer says
Megan, I just found your site and am excited to try your GF & Rice Free Multigrain Bread!
I've found that rice also aggravates my arthritis (apparently due to the mold that develops when the grain is milled).
In your Oatmeal Bread and some others you use, what would you suggest using to replace the rice flour? I wonder if almond or coconut flour would do??
Appreciate your advice and suggestions.
Susan
Megan says
Hi Susan,
Sorry to hear about the trouble with the comments - I did get every one, so I'm not sure what happened. If you are looking for a replacement for rice flour, try sorghum flour or millet flour. Almond flour is heavier and oilier because of the natural oil in the almonds. Coconut flour is incredibly dry, and requires lots of moisture and eggs. It cannot be substituted 1:1 for other gluten free flours. Just to give you an idea, in your typical muffin recipe, you would use 1 1/2 – 2 cups of GF flour; however, a typical muffin recipe made with coconut flour should call for no more than 1/2 a cup (a little of it goes a long way!). You should only use coconut flour in recipes that have been written specifically for it. 😉 Hope that helps!
Megan
Jessica says
Ever known anyone to use this recipe in a waffle maker? We LOVE these pancakes. And I just haven't found a gf waffle recipe that isn't a ton of work or tastes as good as these.
Megan says
Hi Jessica,
No, I haven't tried it in a waffle maker... and I'm honestly not sure how it would do. You might have to experiment! 😉
Peggy says
I made these pancakes for dinner last night and my 16 year old son, who does not eat gluten free, said,"mom these pancakes are really good. They are better than their glutenous counterparts." Coming from him that is quite a comment.
Megan says
Peggy,
That makes me so happy! Very pleased to hear your family enjoyed them! 😉
Natasha says
I have tried many gluten-free pancake recipes and this is my favorite. Thank you for another great recipe!
Mimma Mangano says
OMG the best GF pancakes recipe tried others pancake recipe didn't do justice. My daughter loves them then only thing which I didn't use was the almond which she is allergic to. Thank you
Bri says
I used Psyllium Husk instead of xantham gum... Turned out great! Thanks for all the great recipes 🙂
Megan says
Oh awesome, Bri! This is great to know. Did you use the powdered psyllium? Or the whole psyllium husks?
Jane Ashton says
Thank you so much! My new pancake recipe! We all loved it. I just used more sorghum instead of the brown rice as I was out of the brown rice. I also subbed potato starch for the almond meal, but only a desert spoonful (purely a guess, it seemed to work), and finally, we don’t like gums so used 1/2 teaspoon of psyllium husk POWDER. I used 1/2 cup rice milk and 1/4 coconut (only because the rice milk we use is quite watery) My batter was really runny and I was worried but they turned out fabulous. Thanks!
Mēgan says
Your welcome, Jane! I’m happy it worked out and you enjoyed them with the subs!
Lady E says
These pancakes were absolutely delicious! I made them as breakfast for dinner the other night, and my husband loved them, too, which is saying a lot, because he’s normally pretty picky about allergy friendly foods. He didn’t even realize they were gluten free until I told him. This is definitely my new go-to pancake recipe now!
Mēgan says
That's amazing, Lady E! I love that your husband couldn't even tell that they were GF. 🙂 That's the best compliment ever!