Are you tired of sacrificing flavor for dietary restrictions? Look no further! In this article, we’re excited to share 20 scrumptious gluten-free pancake recipes that will make your breakfast game unbeatable. Whether you’re a devoted fan of classic buttermilk or eager to try more adventurous flavors like banana oat or matcha green tea, we’ve got you covered.
From fluffy coconut flour pancakes to decadent chocolate chip and savory cornmeal options, our comprehensive list has something for every palate. Plus, with the inclusion of vegan and protein-packed recipes, there’s no excuse not to join in on the pancake party!
Read on to discover the perfect gluten-free pancake recipe to start your day off right.
Classic Gluten-Free Buttermilk Pancakes
Start your day with a stack of fluffy, golden pancakes that are both delicious and gluten-free. This recipe yields a batch of 8-10 tender cakes that are perfect for breakfast or brunch.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 4 tablespoons unsalted butter, melted
– 1 tablespoon sugar
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a non-stick skillet or griddle with cooking spray.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, whisk together buttermilk, egg, melted butter, and sugar.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. The batter should still be slightly lumpy.
6. Drop 1/4 cupfuls of batter onto the preheated skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-5 minutes per batch
Banana Oat Gluten-Free Pancakes
Start your day with a delicious and nutritious breakfast that’s perfect for the whole family! These moist and flavorful pancakes are made with ripe bananas, wholesome oats, and no gluten.
Ingredients:
– 2 large ripe bananas
– 1 cup rolled oats
– 1/4 cup brown sugar
– 2 eggs
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon melted butter or oil
Instructions:
1. In a blender, combine the bananas, oats, brown sugar, and eggs. Blend until smooth.
2. Add the baking powder, salt, and melted butter or oil. Blend until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cup of batter onto the skillet or griddle for each pancake.
5. Cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 15-20 minutes for a batch of 8-10 pancakes.
Blueberry Almond Flour Pancakes
These pancakes are a delicious gluten-free alternative to traditional blueberry pancakes. With the added crunch of almonds and sweetness from fresh blueberries, this recipe is perfect for a special brunch or breakfast treat.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 2 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon melted coconut oil
– 1/4 cup fresh blueberries, chopped
– 1/4 cup sliced almonds
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together almond flour, coconut sugar, and salt.
3. In a separate bowl, whisk together eggs, almond milk, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in chopped blueberries and sliced almonds.
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.
Cooking Time: 10-12 minutes (depending on number of pancakes)
Fluffy Coconut Flour Pancakes
Start your day with a stack of fluffy coconut flour pancakes, infused with the sweetness of coconut and a hint of tropical flavor.
Ingredients:
– 1 1/2 cups coconut flour
– 3 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. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together eggs, almond milk, and melted coconut oil until smooth.
3. Add the coconut flour, honey or maple syrup (if using), and salt. Whisk until well combined and free of lumps.
4. Pour 1/4 cup of batter onto the skillet or griddle for each pancake.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (dependent on number of pancakes)
Chocolate Chip Gluten-Free Pancakes
Start your day off right with a stack of these scrumptious pancakes, made with gluten-free flours and dark chocolate chips for an added boost of flavor.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup milk
– 2 large eggs
– 2 tablespoons melted coconut oil or butter
– 1 cup semisweet chocolate chips
Instructions:
1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. In a large bowl, combine sugar, milk, eggs, and melted coconut oil or butter. Whisk until smooth.
3. Add the dry ingredients to the wet 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.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook an additional 1-2 minutes.
7. Serve warm with your favorite toppings!
Cooking Time: 15-20 minutes (depending on the number of pancakes)
Pumpkin Spice Gluten-Free Pancakes
Start your day with a delicious and comforting breakfast that combines the warmth of pumpkin spice with the fluffiness of gluten-free pancakes. These moist and flavorful pancakes are perfect for any season.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of ground ginger
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine pumpkin puree, egg, milk, melted butter, vanilla extract, cinnamon, nutmeg, and ginger. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until golden brown.
Cooking Time: 10-12 minutes
Apple Cinnamon Gluten-Free Pancakes
Start your day off right with a stack of fluffy Apple Cinnamon Gluten-Free Pancakes! These moist and flavorful pancakes are perfect for breakfast, brunch, or even a snack.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1 large egg
– 1 cup milk (dairy or non-dairy)
– 2 tablespoons melted butter
– 1/2 cup diced apples (about 1 medium apple)
– Maple syrup, for serving (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together egg, milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the diced apples.
6. Drop batter by 1/4 cupfuls onto the 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: About 10-12 pancakes in total. Serve warm with a drizzle of maple syrup, if desired!
Vegan Gluten-Free Pancakes
Start your day with a stack of fluffy, delicious pancakes that just happen to be vegan and gluten-free! This recipe is perfect for a quick breakfast or brunch option that’s easy to make and packed with nutritious ingredients.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 egg replacement (such as flaxseed or chia seeds)
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together non-dairy milk, canola oil, and egg replacement.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Grease with a small amount of canola oil if necessary.
5. Using 1/4 cup measuring cups, scoop the batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (4-6 pancakes)
Protein-Packed Gluten-Free Pancakes
Start your day with a nutritious breakfast that’s not only delicious but also packed with protein to keep you going. These gluten-free pancakes are made with wholesome ingredients and are perfect for fitness enthusiasts or anyone looking for a healthier morning routine.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1 scoop vanilla protein powder ( Whey or Plant-based)
– 1 large egg
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 tablespoon honey or maple syrup
– Pinch of salt
Instructions:
1. In a bowl, combine almond flour, coconut flour, and protein powder.
2. In a separate bowl, whisk together egg, almond milk, melted coconut oil, and honey/maple syrup.
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.
5. Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes or until bubbles appear on surface.
6. Flip and cook for an additional 1-2 minutes, or until golden brown.
Cooking Time: Approximately 10-12 pancakes
Sweet Potato Gluten-Free Pancakes
These fluffy pancakes are made with mashed sweet potatoes and a blend of gluten-free flours, making them a perfect choice for those with dietary restrictions. The natural sweetness of the sweet potatoes pairs perfectly with your favorite toppings.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup gluten-free all-purpose flour
– 1/4 cup almond flour
– 1/4 cup coconut sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup milk (dairy or non-dairy)
– Butter or oil for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, combine mashed sweet potatoes, gluten-free flours, coconut sugar, baking powder, and salt.
3. In a separate bowl, whisk together egg and milk.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Drop batter by 1/4 cupfuls onto the pan.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: Approximately 10-12 minutes per batch, depending on the size of the pancakes.
Lemon Poppy Seed Gluten-Free Pancakes
Start your day off right with a stack of fluffy, flavorful pancakes packed with the brightness of lemon and the crunch of poppy seeds. These gluten-free treats are perfect for a special breakfast or brunch gathering.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup milk (dairy or non-dairy)
– 1 large egg
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons melted unsalted butter, cooled
– 1 tablespoon poppy seeds
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, egg, lemon juice, and melted butter.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in poppy seeds.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
Cooking Time: 15-20 minutes
Peanut Butter Gluten-Free Pancakes
A delicious breakfast or brunch option that’s perfect for a peanut butter lover, these gluten-free pancakes are made with wholesome ingredients and packed with flavor.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/4 cup creamy peanut butter
– 1/4 cup milk (dairy or non-dairy)
– 1/2 teaspoon baking soda
– Pinch of salt
– Butter or oil for greasing the pan
Instructions:
1. In a large bowl, whisk together almond flour, coconut sugar, and baking soda.
2. In a separate bowl, whisk together eggs, peanut butter, and milk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil.
5. Using 1/4 cup measuring cups, scoop batter onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes.
Cooking Time: 8-10 minutes (4-5 pancakes)
Enjoy your delicious peanut butter gluten-free pancakes!
Matcha Green Tea Gluten-Free Pancakes
Start your day with a burst of Japanese-inspired flavor in these moist and fluffy matcha green tea pancakes, carefully crafted to be gluten-free for all to enjoy.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 2 teaspoons matcha powder
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon salt
– 2 tablespoons melted coconut oil
Instructions:
1. In a medium bowl, whisk together almond flour, coconut sugar, and matcha powder.
2. In a separate bowl, whisk together eggs, almond milk, and melted coconut oil.
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.
5. Drop 1/4 cupfuls of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 pancakes
Carrot Cake Gluten-Free Pancakes
Start your day with a flavorful and nutritious twist on traditional pancakes. These carrot cake-inspired gluten-free pancakes are packed with wholesome ingredients and sweet, spiced flavors.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 2 large eggs
– 1/2 cup grated carrots
– 1/4 teaspoon baking powder (gluten-free)
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Add grated carrots to the egg mixture and stir to combine.
5. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
6. Drop batter by 1/4 cupfuls onto preheated 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 30 seconds.
Cooking Time: Approximately 5-6 minutes per batch of 4-6 pancakes.
Savory Cornmeal Gluten-Free Pancakes
Start your day with a flavorful twist on traditional pancakes! These savory cornmeal gluten-free pancakes are perfect for brunch or breakfast.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup almond flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– 1/2 cup milk (dairy or non-dairy)
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried thyme
Instructions:
1. In a medium bowl, whisk together flour, cornmeal, almond flour, salt, and baking powder.
2. In a separate bowl, whisk together egg, milk, olive oil, garlic powder, and thyme.
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. Drop batter by 1/4 cupfuls.
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.
Cooking Time: 10-12 minutes total
Chocolate Hazelnut Gluten-Free Pancakes
Start your day with a sweet treat that’s both indulgent and nutritious. These chocolate hazelnut gluten-free pancakes are packed with flavor and texture, making them the perfect breakfast or brunch option.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup hazelnuts, chopped
– 2 tablespoons melted coconut oil
– 2 tablespoons chocolate chips (dairy-free)
Instructions:
1. In a large bowl, combine almond flour, coconut sugar, eggs, cocoa powder, vanilla extract, and salt.
2. Stir in chopped hazelnuts and melted coconut oil until well combined.
3. Fold in chocolate chips.
4. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cup of batter onto the skillet.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
6. Serve warm with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
Cooking Time: 4-5 minutes per batch
Strawberry Shortcake Gluten-Free Pancakes
Brighten up your morning with these fluffy and delicious gluten-free pancakes, perfect for topping with fresh strawberries and whipped cream!
Ingredients:
– 1 cup gluten-free all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– Fresh strawberries and whipped cream for serving (optional)
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
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 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: 8-10 minutes per batch (depending on number of pancakes)
Cinnamon Roll Gluten-Free Pancakes
Start your day with a sweet and satisfying breakfast that combines the warmth of cinnamon rolls with the convenience of pancakes. These gluten-free pancakes are made with almond flour, coconut sugar, and a hint of cinnamon to create a deliciously moist and flavorful treat.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 2 large eggs
– 1/2 cup milk (dairy or non-dairy)
– 2 tablespoons melted butter
– Cinnamon sugar topping (optional): 1 tablespoon granulated sugar + 1/4 teaspoon cinnamon
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together eggs, milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until combined.
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 set.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with cinnamon sugar topping (optional).
Cooking Time: 4-6 minutes per batch
Zucchini Bread Gluten-Free Pancakes
These pancakes are a delicious twist on traditional breakfast treats, incorporating the flavor and moisture of zucchini bread into a gluten-free pancake. Perfect for a quick breakfast or brunch option.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/2 cup grated zucchini
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– Pinch of baking powder
Instructions:
1. In a bowl, whisk together flour, sugar, and zucchini.
2. In a separate bowl, whisk eggs, milk, salt, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. 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 per batch (depending on size)
Buckwheat Gluten-Free Pancakes
Start your day with a delicious and nutritious breakfast using this easy-to-make Buckwheat Gluten-Free Pancake recipe.
Ingredients:
– 1 cup buckwheat flour
– 1/2 cup almond flour
– 1/4 cup coconut sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup coconut milk
– 1 large egg
– 1 tablespoon melted coconut oil
– Fresh berries or maple syrup for topping (optional)
Instructions:
1. In a large bowl, combine buckwheat flour, almond flour, coconut sugar, salt, and baking soda.
2. In a separate bowl, whisk together coconut milk, egg, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and stir until combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Grease with coconut oil if necessary.
5. Using 1/4 cup measuring cups, scoop the batter onto the 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: 10-12 minutes (depending on heat and size of pancakes)
Summary
Start your day off right with these delicious and fluffy gluten-free pancakes! This collection of 20 recipes features a variety of flavors, from classic buttermilk to sweet treats like chocolate chip and strawberry shortcake. You’ll also find savory options like cornmeal and zucchini bread. And with ingredients like coconut flour, almond flour, and buckwheat, there’s something for everyone – including those with dietary restrictions or preferences. Whether you’re in the mood for a breakfast treat or a snack to get you through the day, these gluten-free pancakes are sure to please.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
