These gluten-free pancakes are a classic breakfast staple made with simple ingredients including gluten-free flour, milk, an egg, butter and honey for a delicious homemade breakfast.
We are convinced there is nothing better than a stack of homemade pancakes for breakfast or a weekend brunch. This easy gluten-free pancake recipe is anything but basic and puts store-bought pancake mixes to shame.
Our homemade gluten-free pancake recipe uses pantry-staples and simple ingredients to create a classic breakfast essential.
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Why You'll Love This Recipe
- Simple Ingredients
- Kid-Friendly
- Quick & Easy Breakfast
Ingredients for Gluten-Free Pancakes
- Gluten-Free Flour Blend - A 1:1 gluten-free flour blend works best for this recipe. We recommend using a high-quality blend made of a mixture of rice flours, starches and xanthan gum as a thickener.
- Baking Powder & Baking Soda - Both work to leaven the pancakes.
- Salt - Salt helps the batter to come together and enhances the flavors.
- Honey - Honey adds the perfect amount of sweetness to the recipe.
- Milk - Milk creates a creamy pancake batter.
- An Egg - The egg is essential for adding structure to the pancakes.
- Melted Butter - Melted butter emulsifies with the egg and milk to create the creamy smooth texture of the batter.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools and Equipment
- Mixing Bowl - The mixing bowl is for mixing the pancake batter together.
- Whisk - A whisk is perfect for mixing the ingredients into a smooth batter.
- Griddle or Skillet - You can use a pancake griddle to make a large batch of pancakes, but we also love using a cast iron skillet.
- Spatula - A spatula is necessary for flipping the pancakes.
How to Make Gluten-Free Pancakes
Step 1. Add the wet ingredients to a bowl and mix together.
Step 2. Pour the dry ingredients into the bowl.
Step 3. Whisk the dry ingredients into the wet ingredients to make the batter.
Step 4. Pour ¼ cup pancake batter onto a hot griddle or skillet.
Step 5. Flip the pancake when the top is bubbling and bottom side is golden brown.
Step 6. Allow the pancake to cook through before removing from the griddle to serve.
Recipe Serving Suggestions
This recipe makes enough pancakes to serve 3 pancakes to 4 people using a ¼ cup measuring cup to scoop the batter onto the cooking surface. If you prefer larger pancakes, you can use a larger measuring cup to scoop the batter.
If you love this recipe, you will enjoy our other delicious breakfast recipes.
Expert Tips & Variations
- Grease the skillet or griddle. We recommend greasing the cooking surface with a little butter before adding the pancake batter. This not only adds flavor but helps the pancakes to not stick.
- Preheat the griddle or skillet. Don't add pancake batter to a cold skillet. Preheat the skillet or griddle before pouring pancake batter onto it.
- Don't flip the pancakes too early. The pancakes should have bubbles on the uncooked surface prior to flipping. They should also hold their shape and not be flimsy when flipping.
- Double or triple the recipe. To serve a crowd, double or triple the recipe to make more pancakes.
How to Store Gluten-Free Pancakes
- Refrigerator - up to 3 days in an airtight container
- Freezer - up to 2 months in an airtight container.
Recipe FAQ
Place the cooked pancakes on a baking sheet lined with parchment paper. Be sure they are not touching. Place the baking sheet in the freezer and freeze overnight. Transfer the frozen pancakes to an airtight container and freezer for up to 2 months.
More Breakfast Recipes
Gluten-Free Pancakes
These gluten-free pancakes are a classic breakfast staple made with simple ingredients including gluten-free flour, milk, an egg, butter and honey for a delicious homemade breakfast.
Ingredients
- 1 egg
- 1.25 cups whole milk
- 1 Tablespoon butter, melted
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1.5 cups gluten-free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat a griddle or cast iron skillet.
- Add the egg and milk to a medium size bowl and whisk together.
- Pour in the melted butter, honey and vanilla extract and whisk to combine.
- Add the gluten-free flour, baking powder and salt on top of the wet ingredients and use the whisk to mix everything together into a smooth pancake batter.
- Allow the batter to sit for 5 minutes to thicken.
- Make sure the griddle or cast iron is preheated and buttered, then use a ¼ measuring cup to scoop pancake batter onto the cook surface to cook.
- Flip halfway through cooking.
- Continue to scoop batter onto the skillet in circles and cook until all of the pancake batter is used.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 136mgCarbohydrates: 16gFiber: 0gSugar: 4gProtein: 3g
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