Gluten Free Pancakes Recipe

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Kids love pancakes but haven’t found a good gluten free recipe? Look no further. Our kitchen tested and kid approved recipe is one your family will love.

Gluten Free pancakes recipe MOMables.com

Breakfast, packed for lunch, or the occasional “brinner” (breakfast for dinner) pancakes are delicious any time of day.

Finding the perfect gluten free pancake recipe was one of my first tasks after my daughter went gluten free a year and a half ago. Since, I’ve loved adapting my own recipe to also be allergy free to fit my dairy free needs, as well.

Pancakes are great for lunch because they’re so versatile! Use them to create a yummy pancake sandwich with your favorite nut butter spread inside, top them with cream cheese and strawberries, or simply paired with fresh fruit.

The recipe adds just a hint of sweetness into the batter, in the form of maple syrup. I do this because my daughter is not fond of it drizzled all over the top, so by adding that extra kick directly to the batter, you don’t need it! That’s why these pancakes are so great packed up for lunch.

gluten free pancakes recipe momables.com

You can also bake this recipe up in a mini muffin tin for a quick meal which doesn’t involve standing over the stove! Bake at 350 degrees, for approximately 15-18 minutes. Do the toothpick test around 15 minutes.

4.3 from 13 reviews
Gluten Free Vegan Pancakes
 
Author:
Serves: Yields 10-12 4" Pancakes
Ingredients
  • 1 cup of gluten free all-purpose flour
  • 1 tablespoon ground flax seed (flax meal)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup (or sugar, honey)
  • 1 teaspoon vanilla
  • ¼ cup of unsweetened applesauce
  • 1 cup of milk (or non dairy)
Instructions
  1. In a medium size mixing bowl, sift together flour, flax meal, baking powder, cinnamon, and salt.
  2. In a separate bowl, combine maple syrup, vanilla, applesauce, and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below). Mix until you get the lumps out of the batter. You don't want it to be too thick or too runny. There's a happy medium and 1 cup + 2 isn tablespoons should be just about right.
  3. On a greased, heated griddle over medium heat (or pan on your stovetop), begin to cook pancakes about a ¼ cup of the batter for each one.
  4. Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve.

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Comments

    • says

      I don’t know what all the fuss is all about. It clearly states dairy or non dairy milk. I make these with almond milk all the time since my son can’t have dairy.

      • Ms Legend says

        Thanks MOMables for taking the time to share your recipes with my family. Some folks will always find a reason to complain but be not dismayed cos your recipes are yummy & are my go-to recipes in our journey to healthy eating. Thanks again

  1. says

    These were a big hit at my place tonight!! I had to use a fruit applesauce because that’s all I had, but they were delicious! Thanks for sharing the recipe :D

  2. Tiffany says

    We have multiple severe and complicated food allergies. We are unable to use binders, baking powders or multiple flours. I used 100% brown rice flour and instead of baking powder(due to allergy) 1 tsp baking soda mixed with 1tsp apple cider vinegar. I also forgot to add the apple sauce and these still came out perfect. I can’t wait to try them without the cinnamon too. Yum! Thank you!

  3. Jude says

    For anyone in the UK trying this I used Doves S/R, replaced baking powder with 1/8th t/sp of bicarb of soda & added an egg. I had also run out of maple syrup so used date syrup instead. Served to my 8yr with a little bit of Nutella spread on the top & fresh strawberries. Probably lost a mark because I added the strawberries ;-)

  4. Karin says

    These were awesome! I followed the recipe and made half with blueberries and have with Enjoy Life chocolate chips. My 2 boys and husband all loved them! Will be making more this weekend!

  5. Chris says

    These pancakes were delicious, but my batter was too thick. Is it best to just keep adding milk or applesauce until the batter reaches the desired consistency?

    • says

      the thickness will vary depending on the all purpose flour you use. I wouldn’t go overboard on the liquid. perhaps an extra tablespoon next time. Glad you loved them!

  6. Kirsten says

    Followed the recipe and my both my kids and my niece LOVED them! My son is super picky, so we didn’t even tell him they were healthy til he was done!!!

    THANKS!!!! :-)

  7. Sarah says

    These are so goood! They’re kinda stretchy. When I first put them on the pan, I was skeptical, but they turned out great!
    I put a little bit of almond flour in mine to give some more protein, then added some raisins to give it the “raisin/cinnamon bread” feel to it :)
    Delicious! Thank you!

  8. msquel says

    Thank you for the recipe! I’m definitely bookmarking it. Do most people have ground flax in their GF kitchens? Because I got diagnosed just 7 months ago. No matter, I didn’t need it and the results were DELISH. I used whatever GF flour I had which was the Bob’s Red mill (w/o the Xanthan gum he recommends on the label for “All Purpose” substitutions.

    In fact, I had a chuckle making your recipe because it wasn’t until afterwards that I thought “Hey, this has no eggs in it!” Kinda made me laugh. And the light flavor of cinnamon apple was great. Also with the baking soda, they were very very FLUFFY which is a nice surprise. Which I don’t get a lot with my GF cooking. No one complained either (damn right, if I have to cook GF for myself this house will eat what I make!) Some of the other things I’ve made are too gummy and so rubbery it’s like a ton of resistance when you chomp down.

  9. Trish says

    I just made these for breakfast with Bob’s Red Mill GF All Purpose Baking Flour. They turned out really well. I did use a non-stick pan and canola oil, and a very thin spatula, and did not have problems with sticking. Thanks!!

  10. Yasmina says

    So happy right now after no eating hotcakes for so long!!! They were great, the only difference i did was not putting applesauce and putting an egg instead. So not vegan but it held together well and didn’t stick either. I also added some chocolate chips to be extra naughty!! I make my own GF flour mix, 25% Oat bran flour 25% Brown rice flour and 50% tapioca starch.

  11. Eve says

    When I first bit into it, I thought it was the best pancake I’ve ever had.
    Small changes I made:
    I added about a 1 tsp of apple cider vinegar to 1-2 portions of the mix because I like buttermilk type pancakes, it turned out fine.
    Thanks to someone’s tip, I subbed 3 tsp oil for the applesauce, as I didn’t have applesauce on hand.
    Also heated up a little oil and salt before putting the batter in the pan.

    I’m not used to making pancakes since I’ve been wheat-free, and I’m glad I tried this easy recipe!

  12. Amy says

    Loved these! I woke up one morning and my son wanted pancakes, so I was looking for a recipe that I could use what we had on hand… I mixed my own flour (1/3 brown rice, soy and potato flour) and used a can of coconut milk because I forgot to go shopping. I was out of apple sauce so I threw in about a tablespoon of coconut oil… but they came out great! I’ll be making them again even when I do have other ingredients!

  13. Mahaila Sutton says

    Worst pancakes I have ever made. They stuck to the pan way too much and it was practically imposible to get to that “happy medium” for the batter. I would not recomende these to anyone.

  14. Wendy says

    I used 1/2 rice flour and1/2 coconut flour, besides that didn’t change a thing. Was very thick. I had to pat it into patties using my hands. Didn’t stay together when flipping. Then I tried adding an egg and a bit more milk(dairy free). Little better. Tasted good but didn’t look like the photo at all.
    This was my first time using coconut flour….could that be the problem?

    • says

      1/2 rice flour + 1/2 coconut flour is not a substitute for an all purpose baking flour mix for this recipe. Coconut flour absorbs 3-4 times more liquid than standard gluten free flours and should not be substituted in recipes. Coconut flour has very specific measurements for recipes… I’m sorry they didn’t turn out well! All purpose flours are typically made of 2 parts grain 1 part starch. You’ll love them next time!

  15. Pauline says

    I added eggs back into mine…therefore I added 1/2 c more flour, 1 tsp more baking powder, 1 tbsp syrup, more apple sauce and 1 tsp of vanilla. Turned out great!! THANK YOU!!

  16. brooke says

    mine also stuck to the pan really bad, and I even tried coconut oil & a low temp.. how do yours not stick???

    • says

      I typically use a griddle since I’m making pancakes for so many. It’s non stick. I set it to 300. But on the stove, it’s over medium-low heat on my non stick pan. They come off fine… I’m so sorry!

  17. Adry says

    This pancakes tasted so goood!!!!! I’m new to the GF world and since I don’t know much, I had a hard time flipping the pancakes, they sticked completely to the pan, I did make sure the pan were hot enough, enough oil.. but every time.. I had the same problem.. what did I do wrong? I used regular pan spray and coconut oil, none work for me :( . for flour I used GF Bobs Red mill all purpose flour..
    Thanks!

  18. says

    We used the “Gluten Free Pantry All Purpose Flour” and they turned out delicious!! The kids loved them. We found the recipe because I had run out of eggs and needed an eggless recipe this morning. Thanks for posting it!!

  19. Holly E says

    I LOVE these pancakes! Super easy to make and healthy too! My family gobbles them up and they couldn’t even tell they were gluten free when they first had them :) I have been making these at least once a week, and sometimes just for myself because I get those gluten deprived cravings for a doughy, hardy breakfast and these are just as satisfying as a normal wheat pancake

  20. macalla says

    I know that a lot of GF recipes calls for xanthan gum…sows king arthra gf flour already have xanthan gum.in it? I use bob red mill gf all purpose flour and it doesn’t have xanthan gum.

          • Maria says

            My blend is 70/30. I mix 70% whole grain (millet, sorghum, brown rice etc) whatever I have on hand and 30% starch (potato, tapioca, glutinous rice). I just made these and the husband loved the flavor but they were pretty gummy inside. I didn’t add any xanthan. I will next time and hope that helps. Thanks for all your recipes and tips.

          • says

            Maria, if they were gummy inside reduce the liquid a bit next time. Not all mixes are the same. Xatham will help bind the ingredients as well.

  21. Kelly says

    Ok. I followed this recipe exactly and I am new to this all gluten free dairy free concept…but my pancakes are extremely gummy on the inside as if they aren’t done…I can barely cut them with a knife. I used Baking Co. Gluten free all purpose flour. Where am I going wrong here??

    • Jacque D says

      I had same issue. I cooked at lower temp for a little longer. Plus I think it’s pretty thick so I added a couple tablespoons of applesauce and extra milk. This is the best gluten free pancake recipe I’ve found by far. Beats the box pancake mixes that are gluten free as I don’t feel they are worth buying! I’m changing cinnamon to pumpkin pie spice because I love pumpkin pancakes! I bet these work great in the waffle maker, might help with cooking issues.

  22. Lyndsay says

    I made these into pumpkin pie and nog pancakes for the holidays. I subbed pumpkin pie spice for the cinnamon, pumpkin for the apple sauce and coconut nog for the milk. They are delicious!! Thanks for the recipe!

  23. Kayla says

    So yummy, just made them! I used a banana as my binder since I was out of flax so they were a little sticky but still so good and my 3 yr old loved them. Thanks for the recipe!

  24. Jen K says

    Theses do not come out looking like the picture. They are more on the brown side than yellow. They will only be yellow if using a non GF flour.

  25. Julie says

    These were great! My kids loved them. Can I store these room temp for a couple days? If I put them in the freezer how do you warm them up especially for kids lunch? I baked them in mini muffin tins.

    Thanks!

    • says

      I store them in the fridge once cooled (although I am sure overnight in the counter will be fine). To freeze, line a baking sheet with wax/parchment paper, lay them flat, freeze for about an hour and then transfer to a zip bag. To use for lunch, thaw overnight in the fridge and toast in the morning.

  26. Christine says

    Can I substitute the flax for something? My son is allergic to flax seeds ( if used for egg, he is also allergic to eggs..). Hoping to try your recipe :-) looks amazing

  27. Christi King says

    Thank you for all of the wonderful df/gf ideas for my sons!! What a blessing! Do you have a favorite gf flour blend that you make up or purchase for your pancakes, muffins, etc.?

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