Best Gluten-Free Pancake Recipe

What You’ll Need

These pancakes are made with two types of flour, egg, and pantry staples. Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Quinoa flour – My all-time fave gluten-free flour that should be in absolutely everyone's cupboard! This flour is versatile, it's light, it's high-protein, and it's just all-around fab.
• Oat flour – I love oat flour because it's really fluffy and also can be made at home. You just blend oats in your blender until they're a fine flour. I keep a batch of homemade oat flour on hand just as I would any other flour!
• Baking powder
• Almond milk – Or any milk you like to use.
• Eggs – Or flax eggs, for a vegan option. You can also use another vegan egg substitute.
• Maple syrup – I find that pancake batter is always better with a touch of sweetness! I love maple syrup, but honey or coconut sugar would also work.
• Oil –  I use olive oil (you can't taste it!), but you can use whatever type you'd prefer.
• Vanilla extract, cinnamon, or a pinch of salt – All of these are optional ingredients, but they’ll give the flavor a boost.

What Gluten-Free Flour is Best for Pancakes?

A lot of store-bought gluten-free all-purpose flour substitutes have a bunch of fillers and gums added, but using a single-source flour alone (like almond or oat) doesn’t always yield a great texture. After a lot of experimentation, I found that a blend of quinoa flour and oat flour worked out best. It also makes these pancakes super healthy, with protein and fiber!

Pancake Variations

Remember I said that this pancake recipe is versatile? Here are some of the mix-ins I like to add:

• Blueberry – Who can resist fluffy pancakes studded with plump blueberries?!
• Lemon – Add lemon zest for a bright, citrusy flavor. If you have poppy seeds, add those too!
• Apple & cinnamon – I usually grate a small apple and add a dash of cinnamon. So good for fall!
• Chocolate chip – When you need a little extra sweetness in your life, chocolate chip pancakes are just the best!
• More ideas – Banana, coconut, pecans, raspberries, strawberries, peanut butter chips, etc. So many options!

• Make the batter. Whisk together the dry ingredients in a mixing bowl until they’re well combined. In another bowl, whisk the wet ingredients, then pour the wet ingredients into the bowl with the dry ingredients and stir until the batter is smooth.
• Add any mix-ins. If you're using any fruit, chocolate chips, or other add-ins, fold them into the batter.
• Cook the pancakes. Preheat a pan or griddle over medium-low heat. Use a little cooking spray to grease it, then ladle 1/4 cup of batter onto the pan for each pancake and spread it a little with the back of a spoon. Cook the pancakes until bubbles form, pop, and leave little holes (about 1 minute). Flip and cook the other side for another minute or two. Repeat with the remaining batter.
• Serve. Plate the pancakes and serve them immediately with your favorite toppings. 

Tips for Success

• Mix the batter well. You don’t have to worry about over-mixing because these pancakes are gluten-free! Mixing the batter thoroughly will incorporate air into it, which will help you get light, fluffy gluten-free pancakes.
• Keeping your pancakes warm. If you’re making a batch of pancakes for a crowd and want to keep them warm while you’re cooking, you can place the finished pancakes on a sheet pan in a 250ºF oven until you’re ready to serve them.
• Adjust the heat as needed. Different stoves (and pans) cook differently, so if you feel your pancakes are cooking too fast, you can lower the heat; if they’re taking longer than expected, notch the heat up a bit.

Topping Ideas

Here are some of my favorite toppings for these gluten-free pancakes:

• Coconut yogurt
• Berries
• Syrup
• Almond butter
• Granola
• Coconut whipped cream

How to Store & Freeze Extras

• Fridge. You can store leftover pancakes in an airtight container in the fridge for up to 5 days.
• Freeze. These gluten-free pancakes also freeze fantastically. You can either freeze them on a parchment-lined baking sheet, then once they’re frozen through pop them in an airtight container or freezer bag, or you can simply put them in a container with parchment between the layers to keep them from sticking to each other.
• Reheat. Pop them out of the freezer (or fridge) and toss them in your toaster oven. might be slightly crispy on the outside, but they're like a better version of toast. I top them with the same things and it's literally like a 4-minute breakfast. Doesn't get any easier. Otherwise, a microwave will work, or you can reheat them in a 350ºF oven for a few minutes until they’re warmed through.