Making gluten-free pancakes doesn’t have to feel like a science experiment. This simple recipe delivers light, fluffy pancakes every time, using ingredients you probably already have in your kitchen. Plus, I’ve included options to make them dairy-free and vegan, so everyone at your table can enjoy them.
A Pancake Tradition
Pancakes are a weekly staple in my house. My kids love them, and I’d be lying if I said I didn’t sneak an extra stack for myself sometimes. On those busy evenings when dinner feels like a chore, breakfast for dinner—and pancakes in particular—is always the answer.
For years, I relied on gluten-free Bisquick. While it’s convenient, it can be pricey, especially for a family as big as mine. That’s what got me thinking: could I recreate the pancakes my mom used to make from scratch, but gluten-free? With her old Betty Crocker cookbook as inspiration, I set out to tweak her recipe. The result? Soft, fluffy pancakes that rival anything from a box—and cost a lot less!
The Ultimate Gluten-Free Pancake Mix
This pancake recipe doubles as a ready-to-go mix. Combine the dry ingredients and store them in an airtight container. When you’re ready for pancakes, just add the wet ingredients, stir, and cook. It’s as easy as pulling out a store-bought mix—but so much fresher.
If your family eats pancakes as often as mine does, I recommend making a double batch. Leftovers? Pop them in the freezer for busy mornings.
Ingredients You’ll Need
Here’s what goes into this gluten-free pancake mix:
- Gluten-free all-purpose flour (with xanthan gum, if possible)
- Baking powder (for fluffiness)
- Sugar (just a touch)
- Salt
- Egg or egg substitute
- Dairy-free milk (I love almond milk)
- Vegetable oil
- Vanilla extract
Step-by-Step Instructions
Making these pancakes is quick and easy:
- Mix the wet ingredients: In a large bowl, whisk the egg (or substitute), sugar, vanilla, and oil until combined.
- Add the dry ingredients: Stir in the gluten-free flour, baking powder, and salt. If your flour doesn’t already have xanthan gum, add a pinch.
- Adjust the consistency: Pour in the dairy-free milk and mix until smooth. If you prefer thinner pancakes, add a little more milk.
- Cook the pancakes: Heat a greased skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles appear, then flip and cook the other side until golden brown.
- Serve and enjoy: Top with butter, syrup, or fresh fruit.
Pro Tips for Perfect Pancakes
- Portion control: Use a 1/4 cup measuring cup for evenly sized pancakes.
- Let it rest: Let the batter sit for 5 minutes before cooking to hydrate the flour fully.
- Customize: Stir in chocolate chips, blueberries, or even a pinch of cinnamon for extra flavor.
- Check your syrup: Not all syrups are gluten-free. Pure maple syrup is always a safe bet.
Make It Your Own
Pancakes are the ultimate blank canvas. Try these mix-in ideas to keep things fun:
- Chocolate chips
- Blueberries or bananas
- Cinnamon and brown sugar
- Chopped, cooked bacon
Freezer-Friendly Pancakes
Got leftovers? These pancakes freeze beautifully:
- Let the pancakes cool completely.
- Place them on a parchment-lined baking sheet and freeze for 10 minutes.
- Transfer the frozen pancakes to a freezer-safe bag or container.
To reheat, just pop them in the microwave or toaster. Breakfast is ready in minutes!
Choosing the Right Gluten-Free Flour
Not all gluten-free flours are created equal. I’ve had the best results with Pillsbury Gluten-Free Flour, but feel free to use your favorite blend. For consistent results, use the “spoon and level” method: spoon the flour into the measuring cup, then level it off with a knife. Avoid scooping directly from the bag, as it can pack the flour and throw off the measurements.
Dairy-Free and Vegan Options
We’ve got dietary restrictions in my family, so I’ve included tips to make this recipe dairy-free and vegan:
- Dairy-free milk: Almond, cashew, or coconut milk all work beautifully.
- Vegan-friendly: Swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to sit for 5 minutes).
Why This Recipe Works
These pancakes are soft, fluffy, and everything you want in a classic breakfast. Whether you’re gluten-free, dairy-free, or vegan, you can enjoy a comforting stack of pancakes that tastes just like the ones you remember.
So grab your skillet, whip up a batch, and dig in. Trust me—your mornings are about to get a whole lot tastier.
