Gluten-Free Pancake Recipe: How to Make Them Light and Fluffy Every Time

If your mornings are anything like mine, they’re often a whirlwind of activity. Between getting everyone ready for the day and making sure they’re well-fed, it’s quite a juggling act. But throw in dietary restrictions such as gluten intolerance, and the challenge level is ramped up yet further.

Therefore, I’ve scoured the internet to find a go-to gluten-free pancake recipe that’s not only light and fluffy every single time, but also a surefire hit at the breakfast table. It’s foolproof, simple, and ticks all the right boxes for a satisfying, gluten-free breakfast.

I won’t  take credit for this recipe, as it’s a combination of tried and true ingredients I’ve found elsewhere. You can also easily adapt it to be dairy-free if you want.

What Are Gluten-Free Pancakes Made Of?

These pancakes are made using flours that naturally don’t contain gluten, such as almond flour, coconut flour, or a gluten-free all-purpose flour blend.

Let’s start with a quick science lesson, shall we? Gluten is a type of protein that is found in grains such as wheat, barley, and rye. It gives bread and other baked goods their structure and chewy texture (6). However, for those with gluten intolerance or celiac disease, consuming gluten can cause digestive issues or even damage the small intestine (4).

So, what’s a pancake-loving mom to do? Make light and fluffy gluten-free pancakes that taste and look exactly like the real thing, that’s what. You should start by choosing the right gluten-free flour.

But the magic doesn’t stop there. In order to replicate the lightness and fluffiness of traditional pancakes, we also need to add leavening agents such as baking powder or baking soda. 

A touch of sugar (or honey if you prefer) adds sweetness, while ingredients such as eggs, oil, or apple sauce will add moisture and help bind everything together.

Just like that, you’ve got yourself a gluten-free pancake batter that’s ready to hit the griddle. I should mention that every recipe you encounter will be a little bit different, so the specific ratios of the gluten-free pancake ingredients won’t always be the same.

If you want to prepare keto pancakes, you should check to ensure that all the ingredients you use are low-carb.

It’s good to know that being gluten-free doesn’t mean having to compromise on taste or texture. With the right ingredients, your gluten-free pancakes can be just as light, fluffy, and delicious as their gluten-filled counterparts.

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How Do You Thicken Pancakes Without Flour?

Thickening pancakes without using traditional wheat flour may seem to be an impossible task, but it actually isn’t. Here are some thickening agents you can use in your gluten-free pancakes:

• Eggs: Eggs are a fantastic binding agent. The proteins they contain coagulate as they cook, which helps hold everything together. Using extra eggs can give your pancakes a structure that is thicker and more robust.

• Bananas: Not only do bananas add a hint of natural sweetness, their starchy content also helps thicken the batter.

• Chia Seeds: When they are mixed with liquid, chia seeds form a gel-like substance that can give your pancake batter the perfect consistency.

• Flaxseeds: Similar to chia seeds, ground flaxseeds form a gel when they are combined with water and act as a gluten-free thickener and binder.

• Psyllium Husk: This fiber-rich ingredient absorbs water and can provide the necessary thickness to your pancake batter.

• Arrowroot starch: As it’s a grain-free flour, arrowroot starch is a great substitute for wheat flour in pancakes. It’s got a neutral flavor and adds texture without making the pancakes too dense or heavy.

• Coconut milk or Greek yogurt: The fat content in these dairy products will make your pancakes extra light and fluffy.

• Apple Sauce: Unsweetened apple sauce is a great binder in gluten-free recipes as it adds moisture and sweetness without making the pancakes heavy.

• Flaxseed meal: Ground flaxseeds are an excellent way of adding texture and nutrition to your pancakes. The trick is to mix them with a liquid such as almond milk or water before you add them to the batter.

• Xanthan gum: This is a plant-based thickening agent that’s often used in gluten-free baking that works wonders in pancakes. Just remember, it may not be suitable for those with corn or soy allergies.

How Do I Substitute Flour for Pancakes?

When it comes to gluten-free flours, we’re spoiled for choice these days. Here are a few options:

• Almond Flour: This is high in protein and has a lovely nutty flavor. However, it’s also quite dense, so you may need to adjust the amount of liquid in your recipe.

• Coconut Flour: This flour is highly absorbent and has a delightful tropical flavor. It requires more eggs and liquid to prevent dryness.

• Rice Flour: It’s light and mild-flavored, which makes it a great all-purpose substitute. However, it lacks the nutritional punch of other gluten-free flours.

• Oat Flour: This flour has a warm, slightly sweet flavor and is excellent for fluffy pancakes. Be sure to choose certified gluten-free oats, as oats can often be cross-contaminated with gluten.

• Buckwheat Flour: Despite its name, buckwheat is gluten-free and provides a robust, earthy flavor. It’s best when used in combination with lighter flours.

• Gluten-Free All-Purpose Flour: These are blends of different gluten-free flours, and they’re designed to be a direct substitute for wheat flour in most recipes. Pre-mixed blends can include starches, flour, and xanthan gum.

Read more: Gluten Free Brownies: Recipes And Tips To Make The Ultimate Snack.

How Do I Make Gluten-Free Pancakes?

Start by combining your chosen gluten-free flour with a leavening agent such as baking powder, a pinch of salt, and any desired spices in the same bowl. In another bowl, whisk together your wet ingredients: eggs, milk (or a dairy-free substitute), and a touch of sweetener.

Gradually add your dry ingredients to the wet ingredients, mixing just until combined. A pro tip here: take the word “just” seriously. By this, I mean, you should mix until your batter is combined without overmixing it.

You may ask, how do I know when it’s done? If you can still see a few lumps here and there, you’re good to go. These lumps will dissolve as the pancakes cook, and it’s better to have a bit of texture in your batter than an overly dense pancake.

Next, heat a non-stick pan or griddle over a medium heat and lightly grease it. Pour in 1/4 cup of batter for each pancake, spreading it gently using the back of a spoon if it’s too thick. Cook until bubbles start to form on the surface, then flip and cook until they are golden brown.

Are you having issues getting the pancakes to cook through? Try a lower heat and slightly longer cooking time. You can also adjust the amount of liquid you use depending on how thick you like your pancakes. 

Et voila! Serve your light and fluffy gluten-free pancakes with your desired choice of toppings. Maple syrup, nut butters, or fruit compote are all excellent choices. Or if you feel indulgent, you can go all out with cream and chocolate sauce.

Below, I’ve shared some fluffy gluten-free pancake recipes that I’ve tried and loved:

Gluten-Free Dairy-Free Pancake Recipe (1)

Traditional gluten-free American pancakes call for milk, but if you’re dairy-free or vegan, there’s no need to worry. This delicious gluten-free pancake recipe uses coconut milk and almond butter instead of the usual suspects:

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 tablespoon ground flaxseed, flax meal
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons maple syrup, or sugar, or honey
• 1 teaspoon vanilla
• ¼ cup unsweetened applesauce
• 1 cup non-dairy milk

Instructions

1. In a medium bowl, whisk together the gluten-free flour, flaxseed meal, baking powder, cinnamon, and salt.
2. In another small bowl or measuring cup, measure out the milk and add in the maple syrup (or sugar/honey), vanilla, apple sauce, and almond butter. Whisk until combined.
3. Gradually pour the wet ingredients into the dry ingredients while stirring until just combined.
4. Heat a non-stick pan or griddle over a medium heat and lightly grease it. Pour ¼ cup of batter for each pancake, spreading it gently using the back of a spoon if it’s too thick. Cook until bubbles start to form on the surface, then flip and cook until golden brown.

Servings: 4

Nutrition (per serving):| Calories: 208 kcal | Carbohydrates: 45.7g | Protein: 4.6g | Fat: 1.2g | Saturated Fat: 0.1g | Cholesterol: 1.2m | Sodium: 178.1mg | Fiber: 2.7g | Sugar: 10.8g

Gluten-Free Pancake Recipe Almond Flour (2)

Almond flour is a fantastic substitute for wheat flour in a pancake recipe. The subtle, nutty flavor and light texture make it a perfect choice. However, its dense nature means you’ll have quite a hard time making fluffy gluten-free pancakes without guidance from a pro:

Ingredients

• 1⅓ cup blanched, super-fine almond flour, spooned and leveled
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup almond milk, more if required
• 2 large eggs
• 1 tablespoon pure maple syrup, more for serving
• 1 teaspoon vanilla
• Extra-virgin olive oil, for the pan

Instructions

1. Preheat your pan over a medium heat and lightly grease with olive oil.
2. In a medium bowl, whisk together the almond flour, baking powder, and salt.
3. In another small bowl, add the almond milk, eggs, maple syrup, and vanilla extract. Beat the wet ingredients until combined.
4. Gradually pour the wet ingredients into the dry and whisk until combined. If the batter is too thick, add a bit more almond milk or some water to thin it out.
5. Ladle ¼ cup of batter into your preheated pan for each pancake. Cook until bubbles start to form, then flip and cook until golden brown. Serve with extra maple syrup and your favorite toppings.

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Gluten-Free Egg-Free Pancake Recipe (3)

Egg is a great binder for pancakes, but if you are following a vegan diet or have an egg allergy, you’ll be pleased to know there’s still hope for light and fluffy gluten-free pancakes. This gluten-free pancake recipe without eggs doesn’t even use any egg substitutes to achieve the perfect texture.

Ingredients

• 2 cups (250 grams) all-purpose flour or for a gluten-free version, use 2 cups (276 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour
• 1 tablespoon + 1 teaspoon baking powder (not soda!)
• ¼ cup (50 grams) granulated sugar
• ¾ teaspoon salt
• 2 cups (473ml) milk (use plant-based milk for dairy-free/vegan version)
• 1 ½ tablespoons (21 grams) melted butter or oil (use vegan butter/oil for dairy-free/vegan version)
• 2 teaspoons apple cider vinegar, white vinegar, or lemon juice
• 2 teaspoons vanilla extract
• Butter/oil for the pan

Instructions

1. In a medium bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.
2. In another small bowl or measuring cup, measure out the milk and add in the melted butter/oil, vinegar, and vanilla extract. Whisk until combined.
3. Gradually pour the wet ingredients into the dry ingredients while stirring until just combined. A few lumps in the batter are okay.
4. Heat a non-stick pan or griddle over a medium heat and lightly grease it. Pour ¼ cup of batter for each pancake, spreading it gently using the back of a spoon if it’s too thick. Cook until bubbles start to form on the surface, then flip and cook until golden brown.
5. Serve your gluten-free egg-free pancakes with the toppings of your choice.

Pumpkin Gluten-Free Pancake Recipe (5)

In my search for a healthy gluten-free pancake recipe, I stumbled upon this delicious pumpkin-based version. The pumpkin is a secret weapon for delivering a moist and fluffy result. You can probably also find a pumpkin-based recipe for grain-free pancakes that will work for a low-carb diet

Ingredients

• 1 ½ cups milk (or dairy-free milk)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 egg, room temperature
• 2 tablespoons avocado oil (or oil of choice)
• 1 ½ teaspoons gluten-free vanilla extract
• 2 cups all-purpose gluten-free flour
• ¼ cup granulated sugar
• 2 teaspoons gluten-free baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice (or 1 teaspoon allspice + 1 teaspoon cinnamon)
• ½ teaspoon salt

Instructions

1. In a medium bowl, whisk together the milk, pumpkin puree, egg, oil, and vanilla extract until smooth.
2. In another medium bowl, mix together the gluten-free flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
3. Gradually add the wet ingredients to the dry ingredients while stirring until just combined. You don’t want to overmix here and a few lumps in the batter are okay.
4. Heat a non-stick pan or griddle over a medium heat and lightly grease it. Pour ¼ cup of batter for each pancake, spreading it gently using the back of a spoon if it’s too thick. Cook until bubbles start to form on the surface, then flip and cook until golden brown.

Servings: 16

Nutrition (per serving): Calories: 113 | Carbohydrates: 19g | Protein: 3g | Total fat: 3g | Saturated fat: 1g | Trans fat: 0g | Unsaturated fat: 2g | Cholesterol: 13mg | Sodium: 224mg | Fiber: 1g | Sugar: 5g 

Read more: Are Corn Tortillas Gluten-Free? 

Frequently Asked Questions

What does gluten do in pancakes?

Gluten gives pancakes their structure and elasticity. When you mix and cook your batter, the gluten proteins form a network that traps air and moisture, which results in that light, fluffy texture we all love in a good pancake.

Does milk contain gluten?

As an animal product, milk doesn’t naturally contain any gluten. Gluten is found in grains such as wheat, rye, and barley. However, if you’re extremely sensitive to gluten, be cautious with flavored milk, as it can sometimes contain additives or flavorings that contain gluten. You should always check the label carefully.

Why avoid gluten-free?

Gluten-free products are sometimes less nutritious than their gluten-containing counterparts. They may be lower in fiber and certain vitamins or minerals. In addition, some gluten-free products may be made using added sugar and fat so they taste better. If you don’t have celiac disease or a non-celiac gluten sensitivity, there is no need for you to avoid gluten. 

The Bottom Line

Gluten-free pancakes are a healthy breakfast option. Once your gluten-free pancakes are cooked to perfection, you can top them off with a variety of delicious toppings. For sweet pancakes, try sliced bananas, fresh berries, or melted chocolate chips. 

If you’re looking for something savory, why not try pancakes with cream cheese and smoked salmon, or sautéed greens with a poached egg?