10 Gluten-Free Pancake Recipes

Enjoying a warm stack of fluffy pancakes is a breakfast classic that no one should have to miss out on, even if they follow a gluten-free diet. Gone are the days of dense, gritty, and flavorless gluten-free pancakes. With the wide variety of gluten-free flours and creative recipe variations available today, you can whip up a batch of delicious pancakes that are just as good, if not better, than their traditional counterparts. From classic fluffy buttermilk pancakes to decadent chocolate and zesty lemon ricotta, there’s a gluten-free pancake recipe out there for everyone. This article provides ten tried-and-true gluten-free pancake recipes that are easy to make and guaranteed to satisfy your breakfast cravings.

1. Classic Fluffy Gluten-Free Pancakes

This recipe is your go-to for a simple and delicious stack of classic fluffy pancakes. Using a good quality 1:1 gluten-free all-purpose flour blend is key to achieving the perfect texture.

Ingredients:

• 1 ½ cups 1:1 gluten-free all-purpose flour blend
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoons melted butter, plus more for cooking

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In a separate medium bowl, whisk together the buttermilk, milk, and egg.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Stir in the melted butter. Let the batter rest for 5-10 minutes.
4. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
5. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges are golden brown. Flip and cook for another 1-2 minutes until golden brown. Serve immediately with your favorite toppings.

2. Gluten-Free Blueberry Pancakes

A delightful twist on the classic, these blueberry pancakes are bursting with juicy flavor.

Ingredients:

• 1 batch of Classic Fluffy Gluten-Free Pancake batter
• 1 cup fresh or frozen blueberries

Instructions:

1. Prepare the pancake batter as directed in the classic recipe.
2. Gently fold in the blueberries.
3. Cook as directed in the classic recipe.

3. Banana Oatmeal Pancakes

These pancakes are naturally gluten-free and can be whipped up in a blender for a quick and easy breakfast.

Ingredients:

• 2 ripe bananas
• 2 eggs
• 1 cup certified gluten-free rolled oats
• ½ cup milk of your choice
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• Pinch of cinnamon

Instructions:

1. Combine all ingredients in a blender and blend until smooth.
2. Let the batter rest for a few minutes to thicken.
3. Cook on a lightly oiled griddle over medium heat until golden brown on both sides.

4. Coconut Flour Pancakes

For a low-carb and grain-free option, these coconut flour pancakes are a delicious and healthy choice.

Ingredients:

• ¼ cup coconut flour
• 1 tablespoon granulated sugar or sweetener of choice
• ½ teaspoon baking powder
• Pinch of salt
• 3 large eggs
• ¼ cup milk of your choice
• 1 tablespoon melted coconut oil or butter

Instructions:

1. In a small bowl, whisk together the coconut flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, milk, and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter will be thicker than traditional pancake batter.
4. Cook on a lightly oiled griddle over medium-low heat for 2-3 minutes per side.

5. Almond Flour Pancakes

These almond flour pancakes are another fantastic grain-free option, with a slightly nutty flavor and a moist, tender texture.

Ingredients:

• 1 ½ cups almond flour
• 1 tablespoon granulated sugar or sweetener of choice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs
• ½ cup milk of your choice
• 2 tablespoons melted butter or coconut oil

Instructions:

1. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, milk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until well combined.
4. Cook on a lightly oiled griddle over medium heat for 2-3 minutes per side.

6. Buckwheat Pancakes

Despite its name, buckwheat is not related to wheat and is naturally gluten-free. These pancakes have a hearty, earthy flavor and a wonderfully fluffy texture.

Ingredients:

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tablespoons melted butter

Instructions:

1. In a medium bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk and egg.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the melted butter.
4. Cook on a lightly oiled griddle over medium-low heat for 2-3 minutes per side.

7. Lemon Ricotta Pancakes

These pancakes are light, creamy, and bursting with bright, citrusy flavor. The ricotta cheese gives them an incredibly moist and tender crumb.

Ingredients:

• 1 cup 1:1 gluten-free all-purpose flour blend
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup ricotta cheese
• ½ cup milk
• 2 large eggs, separated
• Zest of 1 lemon
• 1 tablespoon lemon juice

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the ricotta cheese, milk, egg yolks, lemon zest, and lemon juice.
3. In another bowl, beat the egg whites until stiff peaks form.
4. Gently fold the ricotta mixture into the dry ingredients, then fold in the egg whites.
5. Cook on a lightly oiled griddle over medium-low heat for 3-4 minutes per side.

8. Sweet Potato Pancakes

Naturally sweet and spiced with cinnamon, these sweet potato pancakes are a healthy and delicious way to start your day.

Ingredients:

• 1 cup mashed cooked sweet potato
• 2 large eggs
• ½ cup 1:1 gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• Pinch of nutmeg
• ¼ cup milk of your choice

Instructions:

1. In a medium bowl, whisk together the mashed sweet potato and eggs.
2. In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
3. Add the dry ingredients to the sweet potato mixture and stir to combine. Stir in the milk.
4. Cook on a lightly oiled griddle over medium heat for 3-4 minutes per side.

9. Apple Cinnamon Pancakes

Embrace the flavors of fall with these warm and comforting apple cinnamon pancakes.

Ingredients:

• 1 ½ cups 1:1 gluten-free all-purpose flour blend
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 ¼ cups milk
• 1 large egg
• 2 tablespoons melted butter
• 1 cup grated apple

Instructions:

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the grated apple.
4. Cook on a lightly oiled griddle over medium heat for 2-3 minutes per side.

10. Double Chocolate Pancakes

For the ultimate indulgence, these double chocolate pancakes are a dream come true. They are rich, decadent, and sure to satisfy any chocolate lover.

Ingredients:

• 1 cup 1:1 gluten-free all-purpose flour blend
• ¼ cup unsweetened cocoa powder
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• ½ cup chocolate chips

Instructions:

1. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the chocolate chips.
4. Cook on a lightly oiled griddle over medium-low heat for 2-3 minutes per side.

Tips for Perfect Gluten-Free Pancakes

• Choose the Right Flour: For best results, use a high-quality 1:1 or measure-for-measure gluten-free all-purpose flour blend that contains xanthan gum.
• Don’t Overmix: Mix the batter until just combined. A few lumps are okay.
• Let it Rest: Allowing the batter to rest for 5-10 minutes allows the flour to hydrate, resulting in a better texture.
• Low and Slow: Cook your pancakes over medium-low heat to ensure they cook through without burning on the outside.

Conclusion

With these ten delicious and easy-to-follow recipes, you can enjoy a wide variety of gluten-free pancakes any day of the week. Whether you prefer a classic stack or a more adventurous flavor combination, there’s a recipe here to suit your taste. So, get out your griddle, and get ready to flip some fantastic gluten-free pancakes!

References

1. Fuentes, L. (2024, June 7). 12 EPIC Gluten Free Pancake Recipes. Laura Fuentes. https://www.laurafuentes.com/gluten-free-pancake-recipes/
2. Taylor, K. (2021, May 27). Gluten-Free Buckwheat Pancakes Recipe. Cookie and Kate. https://cookieandkate.com/buckwheat-pancakes/