These gluten free pancakes are one of my favorite breakfasts ever! They are fluffy, light and SO delicious...and you'll never know they're gluten free. 😉
These pancakes are perfect for a special breakfast or brunch, but definitely easy enough for every day. They also save really well for make-ahead breakfasts!
These pancakes feature wholesome, easy to find ingredients, and one of the key to their fluffiness is two kinds of flour: all purpose gluten free flour and almond flour.
- all-purpose gluten-free flour (I used Bob's Red Mill 1:1 Gluten Free Flour Blend; see note below)
- blanched almond flour (I used Bob's Red Mill Super-Fine Almond Flour)
- baking powder
- sea salt
- granulated sugar
- milk (any kind)
- large egg
- pure vanilla extract
- unsalted butter
Note: In terms of an all purpose gluten-free flour, I found that Bob's Red Mill 1:1 Gluten Free Flour produced the best texture for this pancake recipe, but other gluten free flours will still work fine. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these pancakes.
See recipe card below for exact quantities.
The method for these gluten free pancakes is super easy: mixing the dry and wet ingredients separately, and then lightly mixing them together before cooking your pancakes.
Then, for the wet ingredients, whisk the milk, egg, vanilla and butter together in a separate larger mixing bowl.
And finally, mix the dry ingredients into the wet ingredients using a large mixing spoon until just incorporated (be careful not to over mix; some small lumps in the batter are good.)
To cook your pancakes, warm a large skillet over medium heat and add a little butter to coat the pan before each batch of pancakes goes in. Pour in a large spoonful of batter into the skillet for each pancake, and cook the first sides for a couple minutes until you see small holes appear in the batter. Flip your pancakes and cook another minute until the bottom is golden brown in color.
Pro tip: As you cook your pancakes, keep the others warm in an oven set to low heat, or place them on a plate or shallow dish on a warming burner.
Here are a few common substitutions you may need for this pancake recipe:
- Gluten-free all purpose flour - if you don't want to make these pancakes gluten free, feel free to use regular all-purpose flour
- Almond flour - in the case of nut allergies or if you don't have any almond flour on hand, just substitute the same amount of all gluten-free or regular purpose flour in place of almond flour
- Granulated sugar - substitute coconut sugar for a lower glycemic option, or leave out altogether for sugar-free
The basic equipment you'll need for these pancakes includes the following:
Leftover pancakes can be in the fridge for up to 4 days, or in the freezer for up to 2 months. You can also make a double-batch (or more) for easy make-ahead breakfasts.
🎉 Top tip
The biggest tip for this recipe is to make sure not to over mix your batter! If it's a little lumpy (with small lumps, not large)--that's normal and perfect; your pancakes will be fluffy and delicious. 🙂
These delicious gluten free pancakes are light, fluffy and practically foolproof. And, you'd never know they're gluten free!
- ¾ cup all-purpose gluten-free flour (I used Bob's Red Mill 1:1 Gluten Free Flour Blend; see notes)
- ½ cup blanched almond flour (I used Bob's Red Mill Super-Fine Almond Flour)
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 2 teaspoons granulated sugar
- ¾ cup milk (any kind)
- 1 large egg
- ½ teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted, plus more to grease
Prepare the dry ingredients: Whisk the flours, baking powder, salt and sugar in a medium mixing bowl and set aside.
Prepare the wet ingredients: In a separate larger mixing bowl, whisk the milk, egg, vanilla and butter together.
Incorporate: Add the dry ingredients to the wet ingredients and use a large mixing spoon to mix together until just incorporated (don't over mix; some small lumps are okay.)
Cook: Warm a large skillet over medium heat. For each batch of pancakes, add a little butter to coat the pan and then pour in a large spoonful of batter for each pancake. Cook the first sides for a couple minutes until you see small holes appear in the batter. Flip and cook another minute until the bottom is golden brown in color. Keep the pancakes warm in an oven set to low heat, or on a warming burner.
Enjoy: Serve immediately, and enjoy! Leftover pancakes can be in the fridge for up to 4 days, or in the freezer for up to 2 months.
After testing multiple flours, I found that Bob's Red Mill 1:1 Gluten Free Flour produced the best texture for this pancake recipe but other gluten free flours still work fine. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these pancakes.
Keywords: gluten free pancake recipes, gluten free breakfast