Fluffy Gluten Free Pancakes
This gluten free pancake recipe is all you need to make your Sunday morning a whole lot brighter. They taste just like the classic, with plenty of fluff and optional chocolate chips!
Is a weekend morning ever complete without a tall stack of pancakes? Preferably fluffy ones with lots of chocolate chips, smothered in maple syrup and some fresh berries on the side?! Just over here drooling as I think about it.
I love getting creative with pancake recipes, but nothing quite compares to the classic chocolate chip, right?! This gluten free pancake recipe is super easy. Like so easy they will be ready in 10 minutes. It’s also dairy free and can easily be made vegan. What’s not to love?
And can we just take a moment to admire the fluff?? So good. But, if you’re more of a waffle person, don’t worry I’ve got you covered. Check out these almond flour waffles or my classic gluten free waffles to satisfy your craving!
How to make gluten free pancakes
Whisk together all wet ingredients until the egg is broken up and well incorporated.
Add in all of the remaining ingredients aside from the chocolate chips and whisk to combine. The batter should be on the thicker side. The thicker the batter, the fluffier the pancakes!
Fold in the chocolate chips. You can add more if desired, but I don’t recommend more than 2/3 cup as this will make it difficult to flip/cook properly.
Add about 1/4 cup worth of batter to a saute pan over low/medium heat and cook for about 2-3 minutes on each side or flip when bubbles start to form around the edges.
Be sure to grease your pan to prevent any sticking. I like to use a 1/4 measuring cup to keep them perfectly uniform and use the back of it to spread them out a bit into an even circle.
Repeat until all batter has been used. Top with maple syrup, berries, banana or whipped cream if desired. Try my gluten free crepes or sheet pan pancakes next!
The best flour blend
I usually make my own flour blend using oat flour, quinoa flour and maybe some tapioca starch, but for this gluten free pancake recipe we’ll be using the Bob’s Red Mill All Purpose 1:1 Baking Flour.
I’m very loyal to that particular flour (not sponsored!), and generally have the best results with it. However, if you like a different blend, you are welcome to use it instead, just make sure it has xanthan gum in the mix.
In addition to the flour, these pancakes are made of egg to help bind everything together and make them fluffy, plus milk, vanilla, and a touch of maple syrup to sweeten.
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I always add a generous serving of maple syrup on the top of pancakes, so I don’t go overboard with sweetener in the actual pancake.
DIY Pancake Mix
You can easily make your own gluten free pancake mix by combining all of the dry ingredients and storing them in a jar for later use.
Then, just whisk in the wet ingredients and get cooking when your pancake cravings strike!
How to store and freeze
Once cooked, these pancakes will store in the fridge for about 3 days. To heat them up, you can pop them in the microwave, toaster, or heat them up on a pan on the stove.
You can also freeze these gluten free pancakes! Just keep them in a freezer safe bag or container for up to 2 months. Reheat in the toaster for best results.
Can I make them vegan?
To make them vegan and gluten free pancakes, I suggest using an egg replacer like Bob’s Red Mill which will keep them as fluffy as possible!
A flax egg or apple sauce will also work, but I find that weighs the batter down a bit more and leads to a denser pancake.
Then just be sure to use a plant-based milk like almond milk an vegan butter in place of regular butter. You can also sub the butter for oil, but I prefer the flavor with butter.
Try these recipes next!
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Fluffy Gluten Free Pancakes
by: claire cary
Ingredients
Wet
- 1 cup milk dairy or non-dairy
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons butter melted
Dry
- 1 ½ cups + 2 tbsp Bob’s Red Mill All Purpose 1:1 Baking Flour spoon and leveled
- 4 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon cinnamon
- ½ cup chocolate chips or blueberries optional
Instructions
- Whisk together all wet ingredients until the egg is broken up.
- Add in all of the remaining ingredients aside from the chocolate chips and whisk to combine. The batter should be on the thicker side which will yield thicker pancakes. If you want thinner pancakes, add about 2 tablespoons more milk.
- Fold in the chocolate chips if using. You can add more if desired, but I don’t recommend more than 2/3 cup as this will make it difficult to flip/cook properly.
- I also find it easiest to mix the chocolate chips or blueberries right into the batter, rather than placing them on top of the pancake while it’s cooking. They fluff up more and cook more evenly!
- Add 1/4 cup worth of batter to a warm and lightly greased pan pan over low/medium heat and cook for about 2-3 minutes on each side or flip when bubbles start to form around the edges.
- I like to use a 1/4 measuring cup to keep them perfectly uniform and use the back of it to spread them out a bit into an even circle.
- Repeat until all batter has been used. Top with maple syrup, berries, butter, banana or whipped cream if desired!
Notes
Comments
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These are the best gluten-free pancakes I’ve ever made, and I’ve tried plenty of recipes! I used Trader Joe’s 1-to-1 flour and fresh blueberries, and they turned out fluffy and delicious.
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I’ve tried many gf pancake recipes over the years but this is definitely my new go-to. These turned out perfect and are so thick and fluffy! I substituted melted coconut oil for butter since I had run out, and they were still great.
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Perfect! Thank you, Maisy!
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Most gf pancakes I have made are gummy in the middle bit these ones are so perfect and fluffy.
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Thank you, Anna!
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These are a weekly go to recipe for my kids. Sooo TASTY! My son has gluten, wheat, dairy, and egg allergies. These are perfect! (We use Bob’s Red Mill Egg Replacer.) One Question. If we wanted to make them pumpkin spice for the fall, any recommendation on the spices and ratios to use?
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Love it! Thanks, Scott! I would add maybe 1-2 teaspoons of pumpkin pie spice.
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Made GF pancakes for the first time today! They were tasty! I made them exactly like the receipe and used blueberries as they are in season.
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Sounds perfect, thanks Sharon!
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Best gluten free pancakes I’ve made and I’ve tried lots of recipes! I did the trader joes 1 to 1 flour and fresh blueberries and the pancakes were delicious and fluffy.
Thank you eat with clarity!!
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Perfect! So happy you enjoyed them.
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Crunched for time this morning but my daughter had to have chocolate chip pancakes! Found your recipe and whipped up a batch but didn’t have time to properly cook so I threw them in the waffle iron. She loved them- they are delicious as is but I added 2/3 cup of plain yogurt for a little extra protein, as my batter was a little thick. I got four and a half thick Belgian style waffle “cakes” Thank you for sharing your delicious recipes! ♥️
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Thank you, Jo! So glad you enjoyed this.
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Made these this afternoon. I got ten fluffy pancakes. The kids ate all of them up.
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So happy to hear that!
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Made these this morning- they are a huge hit! Thank you for all of your delicious recipes. You are my go to site now for all of my celiac cooking/baking. Thanks!!
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Thanks so much Sarah, so happy you enjoyed these!
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These pancakes turned out perfectly!! I used almond milk as my dairy free milk. The pancakes are fluffy, sweet, and golden brown!
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My children would love these!
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This is exactly– scratch that, the ONLY– thing I want to see right when I wake up on the weekends. The perfect amount of chocolate, and the cakes are so fluffy and gorgeous! Need these in my life soon!
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You are too sweet! Gotta love some fluffy pancakes!
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These look perfect. My kiddo will love this for breakfast. Love the addition of apple sauce. Makes pancakes so much healthier and lighter.
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My thoughts exactly! Thanks Natalie!
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I know what I will be making for breakfast tomorrow! These look amazing; what a great way to start my day!
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Thanks Beth! Let me know how they turn out!
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These pancakes sure look fluffy and delicious. Love that you included a vegan option. I need to make these soon!
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Thanks Iryna! Hope you love them 🙂
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