Start your day off right with a stack of fluffy, delicious pancakes that just happen to be gluten-free. Whether you’re looking for a classic breakfast treat or something a little more adventurous, we’ve got you covered. In this article, we’ll be sharing 20 mouthwatering gluten-free pancake recipes that are sure to become new favorites.
From sweet treats like chocolate chip and strawberry shortcake, to savory options like chickpea flour and zucchini bread, there’s something for everyone in our roundup of the best gluten-free pancakes. And with a range of flavors and ingredients to choose from, you’re sure to find the perfect recipe to suit your taste buds.
So go ahead, grab your mixing bowl and let’s get started on this pancake adventure!
Classic Gluten-Free Buttermilk Pancakes
Classic Gluten-Free Buttermilk Pancakes Recipe
These fluffy and flavorful pancakes are a staple for any brunch or breakfast gathering. Made with simple ingredients and a touch of buttermilk, they’re a crowd-pleaser that’s also gluten-free.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 2 teaspoons baking soda
– 1 teaspoon salt
– 3 large eggs
– 1 cup buttermilk (or substitute with 1 cup plain Greek yogurt + 1 tablespoon lemon juice)
– 2 tablespoons melted unsalted butter, cooled slightly
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together eggs, buttermilk (or substitute), and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
5. Drop 1/4 cupfuls of batter onto the preheated skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 pancakes per batch
Banana Oat Gluten-Free Pancakes
Start your day with a deliciously healthy breakfast featuring the sweetness of ripe bananas and the nuttiness of oats.
Ingredients:
– 2 large ripe bananas, mashed
– 1 cup rolled oats
– 1/4 cup almond flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1 egg
– 1 tablespoon honey or maple syrup (optional)
– Coconut oil or cooking spray for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together oats, almond flour, baking soda, salt, cinnamon, and vanilla extract.
3. Add mashed bananas, egg, and honey/maple syrup (if using). Stir until well combined.
4. Using 1/4 cup measuring cups, scoop batter onto the preheated pan.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes.
Cooking Time: 10-12 minutes (depending on size of pancakes)
Enjoy your delicious Banana Oat Gluten-Free Pancakes!
Blueberry Almond Flour Pancakes
These fluffy pancakes are made with almond flour and packed with fresh blueberries, making them a perfect breakfast or brunch option for those with gluten intolerance.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1 tablespoon melted coconut oil
– 1 cup fresh or frozen blueberries
– 1 teaspoon vanilla extract
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, sugar, and salt.
3. In a separate bowl, whisk eggs and milk until smooth. Add melted coconut oil and whisk until combined.
4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries and vanilla extract.
6. Using 1/4 cup measuring cups, scoop batter onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 15-20 minutes for 6-8 pancakes.
Fluffy Coconut Flour Pancakes
Fluffy Coconut Flour Pancakes Recipe
Summary: Start your day with a stack of fluffy pancakes made with coconut flour and just the right amount of sweetness. This recipe is perfect for those looking to reduce their gluten intake or follow a paleo diet.
Ingredients:
– 1 cup coconut flour
– 2 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 tablespoon honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. In a large bowl, whisk together coconut flour, eggs, and almond milk until smooth.
2. Add melted coconut oil, honey or maple syrup (if using), and salt. Whisk until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 8-10 minutes
Serve warm with your favorite toppings, such as fresh fruit, whipped cream, or syrup.
Chocolate Chip Buckwheat Pancakes
Start your day with a nutritious and indulgent treat – these chocolate chip buckwheat pancakes are packed with fiber, protein, and antioxidants.
Ingredients:
• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
Instructions:
1. In a medium bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Fold in chocolate chips.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on pan size and heat)
Pumpkin Spice Gluten-Free Pancakes
Get cozy with these warm and comforting pancakes infused with the flavors of fall, featuring pumpkin puree, cinnamon, nutmeg, and a hint of ginger.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 cup almond milk
– 1 large egg
– 2 tablespoons melted coconut oil
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together pumpkin puree, almond milk, egg, melted coconut oil, cinnamon, nutmeg, and ginger.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cupfuls of batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 pancakes
Apple Cinnamon Quinoa Pancakes
Start your day with a warm and fluffy stack of Apple Cinnamon Quinoa Pancakes, infused with the sweetness of apples and the warmth of cinnamon. These pancakes are not only delicious but also packed with nutritious quinoa and fresh apple.
Ingredients:
– 1 cup cooked quinoa
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup milk
– 1/4 cup unsalted butter, melted
– 1 ripe apple, diced
– 1/2 teaspoon ground cinnamon
– Honey or maple syrup (optional)
Instructions:
1. In a bowl, whisk together quinoa, flour, baking powder, and salt.
2. In another bowl, mix eggs, milk, sugar, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Fold in diced apple and cinnamon.
5. Cook on a non-stick skillet or griddle over medium heat, about 2-3 minutes per side.
6. Serve warm with honey or maple syrup (optional).
Cooking Time: 10-12 minutes total (depending on the number of pancakes)
Vegan Gluten-Free Pancakes with Chia Seeds
Start your day off right with these fluffy and nutritious vegan gluten-free pancakes, packed with the added benefits of chia seeds. Perfect for a quick breakfast or brunch option.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup chia seeds
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup maple syrup
– 1 cup non-dairy milk (almond, soy, or coconut)
– 1 tablespoon apple cider vinegar
– 1/4 cup melted vegan butter or oil
Instructions:
1. In a large bowl, whisk together flour, chia seeds, baking powder, and salt.
2. In a separate bowl, whisk together maple syrup, non-dairy milk, apple cider vinegar, and melted vegan butter or oil.
3. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 15-20 minutes for 8-10 pancakes.
Protein-Packed Gluten-Free Pancakes
Get ready to start your day with a boost of protein and a delicious breakfast that’s also gluten-free! This recipe uses almond flour and Greek yogurt to create fluffy and nutritious pancakes.
Ingredients:
– 1 cup almond flour
– 1/2 cup rolled oats (gluten-free)
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1 scoop vanilla protein powder (approximately 30 grams of protein)
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– Optional: blueberries, strawberries, or your favorite fruit topping
Instructions:
1. In a medium bowl, combine almond flour, oats, sugar, and salt.
2. In a large bowl, whisk together eggs, Greek yogurt, protein powder, and melted coconut oil.
3. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: 10-12 minutes (depending on number of pancakes)
Sweet Potato Gluten-Free Pancakes
Sweet Potato Gluten-Free Pancakes: A Delicious Breakfast or Brunch Option!
These moist and flavorful pancakes are made with sweet potatoes, gluten-free flours, and a hint of cinnamon. Perfect for a special occasion or just a quick breakfast on-the-go.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup gluten-free all-purpose flour
– 1/4 cup almond flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 tablespoon sugar
– 1/2 teaspoon ground cinnamon
– 1 cup milk (dairy or non-dairy)
– 1 large egg, beaten
– 2 tablespoons melted coconut oil or unsalted butter
Instructions:
1. Preheat the griddle to medium-high heat.
2. In a bowl, whisk together sweet potatoes, gluten-free flour, almond flour, baking powder, salt, sugar, and cinnamon.
3. Add milk, beaten egg, and melted coconut oil or butter. Mix until smooth batter forms.
4. Drop by 1/4 cupfuls onto the griddle.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes or until golden brown.
7. Serve warm with your favorite toppings, such as maple syrup, butter, or fresh fruit.
Cooking Time: Approximately 4-5 minutes per pancake (total cooking time)
Lemon Poppy Seed Gluten-Free Pancakes
Start your day with a burst of citrusy flavor and crunchy texture, courtesy of these lemon poppy seed gluten-free pancakes. Perfect for a weekend brunch or a quick weekday breakfast.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 tablespoon poppy seeds
Instructions:
1. In a bowl, whisk together almond flour, coconut sugar, and salt.
2. In a separate bowl, whisk eggs, Greek yogurt, lemon juice, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in melted coconut oil and poppy seeds.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes.
Cooking Time: 4-5 minutes per batch (depending on number of pancakes)
Peanut Butter Gluten-Free Pancakes
Start your day with a delicious and nutritious breakfast by making these creamy peanut butter pancakes that just happen to be gluten-free!
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 2 large eggs
– 1/2 cup creamy natural peanut butter
– 1/2 cup milk (dairy or non-dairy, such as almond milk)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
2. In a separate bowl, whisk together eggs, peanut butter, milk, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until combined but still slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cupfuls of batter onto the pan.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on size and number of pancakes)
Enjoy your delicious peanut butter gluten-free pancakes!
Matcha Green Tea Gluten-Free Pancakes
Elevate your breakfast game with these matcha green tea-infused pancakes, made entirely gluten-free and bursting with flavor. Perfect for a special treat or a weekend brunch.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup matcha powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup unsweetened almond milk
– 2 large eggs
– 4 tablespoons melted coconut oil
– Butter or maple syrup for serving (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, matcha powder, baking powder, and salt.
3. In another bowl, whisk together sugar, almond milk, eggs, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Drop 1/4 cupfuls of batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 15-20 pancakes (depending on size)
Enjoy your delicious matcha green tea gluten-free pancakes!
Carrot Cake Gluten-Free Pancakes
Start your day with a sweet twist on traditional pancakes! These gluten-free carrot cake pancakes are moist, flavorful, and perfect for a weekend brunch or a special treat.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/2 cup grated carrots
– 1/4 cup unsweetened applesauce
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon melted coconut oil
Instructions:
1. In a medium bowl, whisk together almond flour, coconut sugar, grated carrots, and baking soda.
2. In a separate bowl, whisk together eggs, applesauce, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Fold in melted coconut oil.
5. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until golden brown.
Cooking Time: 6-8 pancakes (about 12-15 minutes)
Savory Chickpea Flour Pancakes
These savory chickpea flour pancakes are a game-changer for breakfast or brunch. With the nutty flavor of chickpea flour and a hint of spices, these pancakes will become your new favorite morning treat.
Ingredients:
– 1 cup chickpea flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 teaspoon dried thyme
– 1/4 teaspoon paprika
Instructions:
1. In a large bowl, whisk together chickpea flour, water, salt, and baking powder until smooth.
2. Add olive oil, onion, garlic, thyme, and paprika. Mix well to combine.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Gluten-Free Dutch Baby Pancake
This recipe yields a light, airy, and deliciously puffed gluten-free pancake that’s perfect for breakfast or brunch. With just a few simple ingredients, you can create a show-stopping dessert that’s sure to impress.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup milk (dairy or non-dairy)
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together almond flour, eggs, sugar, and salt.
3. Add milk, melted butter, and vanilla extract; whisk until smooth.
4. Pour the batter into a greased 10-inch skillet or Dutch oven.
5. Bake for 18-20 minutes, or until puffed and golden brown.
6. Remove from oven and let cool for 2-3 minutes before serving.
Cooking Time: 18-20 minutes
Red Velvet Gluten-Free Pancakes
Start your day with a deliciously moist and flavorful breakfast treat that’s also gluten-free! These red velvet pancakes are packed with natural sweetness, subtle cocoa flavor, and a hint of tanginess from buttermilk.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 cup buttermilk
– 2 large eggs
– 1 tablespoon red food coloring
– 2 tablespoons melted butter, cooled
– Maple syrup or your preferred topping (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder.
3. In a separate bowl, whisk buttermilk, eggs, and red food coloring.
4. Add melted butter to the wet ingredients and whisk until smooth.
5. Combine dry and wet ingredients; stir until just combined (do not overmix).
6. Drop batter by 1/4 cupfuls onto prepared skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 pancakes
Zucchini Bread Gluten-Free Pancakes
These fluffy pancakes are packed with the nutrients of zucchini and the comfort of warm bread, all in a gluten-free package. Perfect for a weekend brunch or a quick breakfast on-the-go.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/4 cup grated zucchini
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon xanthan gum (optional)
– 1 tablespoon melted coconut oil
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together almond flour, coconut sugar, eggs, zucchini, salt, baking powder, and xanthan gum (if using).
3. Pour in the melted coconut oil and stir until smooth.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
Strawberry Shortcake Gluten-Free Pancakes
Start your day with a sweet treat that’s both delicious and gluten-free! These pancakes are the perfect base for a classic strawberry shortcake dessert, topped with fresh strawberries and whipped cream.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon melted coconut oil
– Fresh strawberries, sliced
– Whipped cream (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, coconut sugar, eggs, and salt.
3. Add unsweetened almond milk, melted coconut oil, and baking soda; whisk until smooth.
4. Drop batter by 1/4 cupfuls onto the preheated skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with sliced strawberries and whipped cream (if using).
Cooking Time: 4-6 minutes per batch
Spiced Pear Gluten-Free Pancakes
Wake up your breakfast routine with these warm and aromatic pancakes, infused with the sweetness of pears and a hint of spice.
Ingredients:
– 1 ripe pear, diced
– 1 cup gluten-free all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup milk (dairy or non-dairy)
– 1 large egg
– 2 tablespoons melted butter
– Honey or maple syrup, for serving (optional)
Instructions:
1. In a medium bowl, whisk together flour, sugar, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine milk, egg, and melted butter. Stir in diced pear.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray if necessary.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with honey or maple syrup, if desired.
Cooking Time: 15-20 minutes
Summary
Start your day off right with these 20 fluffy gluten-free pancake recipes. From classic buttermilk pancakes to creative flavor combinations like banana oat and chocolate chip buckwheat, there’s something for everyone. Try out unique ingredients like chia seeds or matcha green tea for added nutrition and interest. Whether you’re a vegan, looking for protein-packed options, or just craving something deliciously sweet, these gluten-free pancakes are the perfect breakfast solution.