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

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

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.

5.0 from 2 reviews

Gluten Free Vegan Pancakes
Serves: Yields 10-12 4″ Pancakes
  • 1 cup of gluten free all-purpose flour
  • 1 Tablespoons flax
  • 2 Tablespoons maple syrup (or sugar, honey)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ cup of unsweetened applesauce
  • 1 cup of milk (or preferred nondairy sub – we use rice milk)
  1. In a medium size mixing bowl, mix together flour, flax, baking powder, cinnamon, and salt.
  2. Add vanilla, maple syrup, applesauce, and milk. I added my milk first a ½ cup- mixed, then a ¼ cup at a time there after to make sure it wasn’t too runny.
  3. 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 should be just about right.
  4. On a heated griddle or pan on your stovetop (medium heat), begin to cook pancakes about a ¼ cup of the batter for each one.
  5. Cook 1-2 minutes until they start to bubble and can edges easily flip.
  6. Flip over and cook other side.
  7. Serve warm with fresh fruit toppings, freeze for later, or pack them up for lunch!

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  1. 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!

  2. 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!!

  3. 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!

  4. 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..

  5. 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!!

  6. 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

  7. macalla says

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

  8. 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.

  9. 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!

  10. 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!

  11. 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.

  12. 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.


    • 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.

  13. 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

  14. 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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