Gluten Free Pancakes From Scratch: 2 Delicious Recipes

gluten free pancakesI have a friend who told me that they were going gluten free, and my heart immediately broke thinking of all the delicious breakfast dishes, namely pancakes, that they would be missing out on.  Lucky for them (and me for when I visit) we found some delicious gluten-free pancakes recipes out there that yield fresh and warm dough flapjacks that you can hardly tell are gluten-free.  Let’s take a look at some mouth-watering gluten free pancake recipes that you can easily make on your own.  There is no reason to not enjoy breakfast, brunch, or carbohydrate alternatives while going gluten-free.

The goal for most gluten-free eaters is to try to create recipes that do not taste gluten free.  This gluten-free pancake recipe will give you fresh and warm pancakes that you will have trouble distinguishing whether they are gluten free or not.

Gluten Free Pancakes in 3 Steps

You will need:

  • 1 and 3/4ths cups of brown rice flour
  • 1/4 cup of buckwheat flour
  • 1/4 cup of almond flour
  • 1/4 cup of tapioca starch
  • 1 1/2 teaspoon of baking powder
  • 3/4 teaspoon of fine sea salt
  • 3/4 teaspoon of xanthan gum
  • 1 cup of milk
  • 1 cup of water
  • 2 pastured eggs to be well-beaten
  • 4 tablespoon of organic coconut oil
  • 1 tablespoon of raw honey or raw agave nectar
  • 1 teaspoon of bourbon vanilla extract
  • 1 teaspoon of almond extract

Before you set up your ingredients and all the components that you need for your pancakes, start heating up your griddle or pan so that you can slap on your pancake batter as soon as you need to.

Step 1:  Making the Pancake Batter

  1. In a large mixing bowl, add in all of your flours, tapioca starch, baking powder, salt, and xantham gum.
  2. With a whisker, whisk together these dry ingredients well enough so that there are no excess clumps in the mixture.
  3. In the center of your dry ingredients, create a small inlet or well.
  4. Take you 4 tablespoons of coconut oil, and place it into a small, microwave-safe bowl.  Heat up the coconut oil in the microwave using roughly 10-second intervals.  Do this until all of the coconut oil has completely melted.
  5. Then, assemble together your wet ingredients.  This includes your: milk, water, eggs, melted coconut oil, honey, vanilla, and almond extract.  Pour all of these wet ingredients into the well that you had made in the center of your dry ingredients.
  6. Take your whisk again and beat all of these ingredients together.  Do so until your batter is completely silky and smooth.  Do not over mix or over whisk your batter.

Step 2: Cook Your Pancakes

  1. Make sure your griddle is hot, and ladle on ¼ of a cup of the pancake batter onto the heated griddle.   This should make one perfectly round pancake.
  2. Ladle as many pancakes as you want (and can) onto your pan or griddle.
  3. When you notice that the edges of the pancakes start to bubble, go ahead and flip the pancakes over with a spatula.
  4. Cook the reverse side of your pancakes for an additional minute or two until they appear firm and slightly brown on the edges.
  5. Once your pancakes look done, remove the pancakes from the griddle or pan with your spatula.  Carefully set them aside on a large plate.
  6. Continue making pancakes and repeat the above process until you have used up all of your remaining batter.

Step 3:  Serve and Enjoy

Fresh Homemade Pancakes With SyrupServe your pancakes with butter and maple syrup or with fruit and whipped cream.  If you prefer no toppings, they taste fine plain as well.

There is absolutely no reason to stop enjoying delicious foods when you’re going off gluten! Here’s a guide to remaining happy (or getting even happier) with your life and diet as a gluten-free individual.

How to Make Gluten Free Buttermilk Pancakes

If you love the traditional taste of buttermilk pancakes, then we have a pancake recipe for you as well.  This gluten-free buttermilk pancake recipe produces tender, fully, and flavorful pancakes that will be hard to resist any morning.

You will need:

  • 1 and ¼ of a cup of gluten free flour
  • 2 tablespoons of cane sugar
  • 1 tablespoon of gluten free baking powder
  • 1 teaspoon of baking soda
  • 1/4 of a teaspoon of salt
  • 1 cup and 3 tablespoons of milk, or 1 and 1/4 of a cup of buttermilk
  • 2 tablespoons of light olive or vegetable oil
  • 1 large egg
  • 1/2 of a teaspoon of vanilla extract (optional)


  1. Assemble all of your dry ingredients together and place them into a mixing bowl.
  2. Mix your dry ingredients together well with a whisk until there are no noticeable clumps in your batter.
  3. Now, gather together your wet ingredients.  Take your egg, oil, vanilla, and buttermilk or regular milk and place them in a separate mixing bowl.
  4. In the mixing bowl, whisk together your wet ingredients until you notice that they are fully integrated with each other.
  5. Pour your white vinegar to top off your wet ingredients and set the large bowl aside for about five minutes.
  6. Now add your egg, vanilla extract, and olive oil into this mixture.  Whip it up and mix it together well using a whisk.
  7. Take your wet ingredients and dry ingredients and combine them together.  Whisk them together well until you can tell that both of the mixtures are fully combined.
  8. If you notice that the batter looks a little thick, go ahead and add a little more milk if you would like.
  9. Now that you have your ingredients ready, warm up your skillet, griddle, or pan on a medium-high heat setting.  Once it has warmed up, spray some canola or olive oil onto the pan.
  10. Measure out about 1/4ths of a cup of batter and pour the 1/4ths cup over the skillet.  If you would like bigger pancakes, simply measure out more than 1/4ths of a cup of batter.
  11. Cook your pancakes until you notice that they batter is bubbling.  Flip over your pancakes and cook the other side until that side begins to bubble as well or has browned completely.
  12. Once your pancakes are done, remove your finished products from the pan or skillet and place them on a plate.
  13. Allow your pancakes to cool for about 5 minutes and then top them off with the toppings of your choice, or enjoy them plain.

Gluten Free and Delicious

Pancakes are a breakfast staple, and these gluten free pancake recipes will allow you to appreciate the gluten free lifestyle while still enjoying your favorite food staples.  To learn how to make other delicious gluten free breads and pastries, enroll in this course for easy to follow and fun gluten free recipes.