These gluten-free, dairy-free pancakes are easy to make, and the recipe consistently produces light, fluffy results! The whole family enjoys them, even though I'm the only one eating gluten-free!
So if you or anyone you're serving has celiac disease, lactose intolerance, or both, this recipe offers inclusivity for diverse dietary needs.
This is a popular weekend recipe. In Canada, we especially like to make pancakes in the spring and serve them with fresh maple syrup.
Why this recipe works
I've been making homemade gluten-free, dairy-free pancakes for years, creating GF pancake recipes using sorghum flour, oat flour, almond and teff flours, and even cooked pumpkin!
This recipe for gluten-free flour pancakes utilizes my Cathy's Gluten-Free All-Purpose Flour Blend, which saves you money over buying a mix. Once you've mixed up the flour blend, you can also use it in biscuits, cakes, and cookies.
Gather Your Ingredients
- Cathy's Gluten-Free All-Purpose Flour Blend - the tested and proven GF flour
- Raw Sugar - It's less processed than others, but white sugar would work.
- Nondairy Milk - I usually use almond milk, but cashew or coconut milk (the kind in the carton) work, too.
- Baking Powder - gives your pancakes the lift to make them fluffy. Ensure that yours is fresh for best results.
Substitutions
If you don't need to avoid dairy, you can use regular milk in this recipe.
I cannot recommend other flour blends, as each one has such different ingredients. If you do try one, it will need to have xanthan gum to act as a binder, or you will need to add your own. You would also need to pay attention to the amount of liquid needed because a different flour is likely to change that.
How to Make Gluten-Free Pancakes
- Whisk together the flour, sugar, baking powder, and salt. Add the egg and whisk enough to break it up.
2. Whisk in the oil and vanilla. Then, whisk in the milk until the batter is fairly smooth.
3. Pour a little batter (¼ cup/70 ml) onto a lightly oiled nonstick skillet over medium heat. Cook until the pancake starts to look dry around the edges and bubbles form on top.
Flip the pancake over and cook on the other side until it moves easily on the pan and looks a little brown. Keep pancakes warm, uncovered, in a 200 F (93 C) oven until ready to serve.
Hint: The first pancake is usually a test to see if the pan is at the best temperature.
Recipe Notes
I have lots of other gluten-free pancakes on this website, and they're all quite easy to make. Fluffy Gluten-Free Pancakes would be the most basic one. If you're not yet quite ready to commit to mixing up a batch of Cathy's Gluten-Free All-Purpose Flour Blend, try it.
However, when I developed the all-purpose flour blend that's so good for most non-yeast baking, I knew I had to use it for pancakes!
Expert Tips
If the batter rests for 5-15 minutes before cooking, the gluten-free flours can hydrate fully.
Setting the temperature of your cooking surface is a crucial step in making pancakes. If it's too hot, they will be cooked on the outside and raw in the middle. If it's too low, they won't puff up as they should, and it will take too long to make them.
I find the setting of 4 or 350 F on most appliances to be a good place to start, but they're all different. Start with one small pancake on each burner (if you're using multiple pans) to test the temperature. Often, one burner on the same range will intentionally be hotter than another.
Serving Tips
I love to serve pancakes with real maple syrup. Butter and whipped cream are lovely for those who can tolerate them. Then, I like to add fresh berries or peaches on top. Even canned sliced peaches make a great addition.
Some people in my family like applesauce and peanut butter on their pancakes! You might also like sliced bananas on yours.
We usually enjoy bacon or sausage on the side.
Storage Tips
If you have any pancakes left over, store them in an airtight container in the refrigerator for up to three days. They can quickly be reheated in a toaster oven.
Freezer Instructions
These pancakes freeze very well. Seal them in an airtight container with parchment paper between layers and freeze them for up to three months. Reheat frozen gluten-free pancakes in an oven.
How to Prep Ahead
These homemade gluten-free pancakes are quite quick and easy to make, especially if you have a batch of Cathy's Gluten-Free All-Purpose Flour Blend on hand.
Variations
This is a great basic recipe for additions! You might try:
- blueberries (fresh or frozen)
- strawberries or raspberries
- shredded apple
- raisins
- bananas
- chopped nuts
- shredded coconut
- shredded cheese
Experiment! Try tossing in a handful or so of whatever appeals to you. Let me know in the comments below what you like in your pancakes.
Gluten-Free Pancake Mix
You can easily create your own gluten-free pancake mix by combining the dry ingredients (flour blend, sugar, baking powder, and salt) ahead of time. If you use the little slider bar with the number of servings in the recipe card header, you can change it to any amount and double or triple the recipe. Just hover over that number by "Servings:" and the slider bar will appear!
Recipe FAQ's
Most pancakes are not gluten-free. They are usually made with wheat flour, which contains gluten. It's best to use a gluten-free recipe such as this one, developed with a gluten-free flour, if you need gluten-free pancakes. Simply substituting any flour blend in any recipe will not necessarily yield good results.
I usually use unsweetened almond, cashew, or coconut milk for making pancakes. If you need your pancakes to be gluten-free, make sure that your non-dairy milk is labeled gluten-free. Sometimes, oat milk is not.
Helpful Equipment
A griddle is perfect for making pancakes, but if you don't have one, a nonstick skillet works well. You just can't make as many at one time.
For years, I used up to four well-seasoned cast iron skillets spread out over my cooktop and cooked and flipped pancakes in rotation.
One of the best ways you can help others to find good recipes and support your favorite food bloggers at the same time is by commenting and rating the recipe... Thank you!
Recipe
Pancakes with Gluten-Free Flour
Equipment
Ingredients
- 1 cup Cathy's Gluten-Free All-Purpose Flour Blend
- 2 tablespoons raw sugar
- 1 tablespoon gluten-free baking powder
- ¼ teaspoon fine sea salt
- 1 large egg
- 2 tablespoons avocado oil plus more for cooking
- 1 tablespoon pure vanilla extract
- 1½ cup nondairy milk
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the egg and whisk to break it up.
- Add the oil and vanilla. Whisk again.
- Add the milk and whisk until the batter is fairly smooth. It's okay if there are still a few small lumps.
- Heat a nonstick skillet (could be cast iron) or griddle to medium heat. You'll need to experiment with the first pancake to see what setting will get it cooked through to the center without burning the bottom. I find that the number 4 on most stovetops is a good place to start.Drizzle with a little oil.
- Pour about ¼ cup of batter into the pan to form a round pancake. Leave it untouched until bubbles begin to form on the surface and the edges start to look
- As each pancake finishes cooking, transfer it to a baking sheet in a 200℉ (93℃) oven to keep warm until they're all ready to serve.
Notes
- If you have more than one pan, use them to cook several pancakes at once.
- A griddle makes cooking multiple pancakes quick and easy.
Cathy says
I've made these pancakes several times for my family, and we love them!