These gluten free pancakes are light, oh so fluffy, and completely allergy-friendly - they're nut free, egg free, and can easily be vegan with a non dairy milk of choice. And they're so delicious, you would never even know anything was missing!
For more breakfast recipes, try my Eggless French Toast, Chocolate Waffles, Mini Pancakes and my Blueberry Cinnamon Rolls.
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Reasons To Love these Pancakes
I would have to say that breakfast is my all time favorite meal. I don’t have as much time as I would like to eat breakfast now that I have two littles running around...my focus is on them and I usually end up quickly eating something to hold me over.
BUT I so love breakfast. When I was growing up my mom would do breakfast for dinner some nights and I was in my glory!
Going out to brunch might have been my favorite thing ever, prior to the pandemic, and I may or may not have had a tendency to order everything in sight...sweet and savory.
At any rate. Pancakes. I love them. Can’t get enough. But I want them soft and fluffy and these are no exception.
How to Make Gluten Free Pancakes
Here are the step by step instructions to make these pancakes!
Step 1: Whisk the Dry Ingredients
Mix the dry ingredients together in a large bowl.
Step 2: Make the Cornstarch Water
In another large bowl, using a spoon, mix together the cornstarch and the water. It will be thick and tacky at first but eventually it will become thin and watery.
Step 3: Whisk in the Wet Ingredients
Add the oil and milk of choice into the cornstarch water and whisk to combine.
Step 4: Add in the Dry Ingredients
Slowly add the dry ingredients into the wet with a whisk. Once it gets thick, use a spatula but do not over mix.
Step 5: Grease the Pan and Add the Batter
Turn on your stove top to medium heat. With your grill pan on top of your burner, carefully grease your pan with butter, vegan baking stick or vegetable oil.
Once the pan is warm add your pancake batter. I use an ice cream scoop and can usually fit 4 pancakes at a time.
I find gluten free batter does not bubble the way regular batter does. You will have to peak under the pancake to see when it’s golden and then flip. Cook till the other side is also golden brown.
You can top these babies with whatever you’d like. Any kind of fruit compote, honey, maple syrup, lemon curd, chocolate sauce...the list goes on. You can check out my Strawberry Sauce Recipe for an easy topping. Hope you love these allergy friendly pancakes as much as I do! Enjoy!
Expert Baking Tips
- The Tops Don't Bubble- I find gluten free batter does not bubble the way regular batter does. You will have to peak under the pancake to see when it’s golden and then flip.
Other Breakfast Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Gluten Free Pancakes
Ingredients
- 1 cup of gluten free flour
- 2 tablespoons of granulated sugar
- 2 teaspoons of baking powder
- ½ teaspoon salt
- 1 ¼ cups of milk of choice
- 3 tablespoons vegetable oil
- 2 heaping tablespoons corn starch mixed with 3 tablespoons of water
Instructions
- In a small bowl, whisk together the gluten free flour, sugar, baking powder and salt until combined. Set aside.
- In a medium bowl, mix together the corn starch and water until it is smooth and there are no lumps. I find it’s easier to do this with a spoon. Once that’s smooth, add the milk and oil and whisk everything together.
- Slowly add the dry ingredients into the wet, whisking as you do this. Once it’s combined, you may need a spatula to mix the rest. It will be dense. Set aside.
- Turn on your stove top to medium heat. With your grill pan on top of your burner, carefully grease your pan with butter, vegan baking stick or vegetable oil.
- Once the pan is warm add your pancake batter. I use an ice cream scoop and can usually fit 4 pancakes at a time. I’ve found gluten free pancake batter doesn’t seem to bubble the way it does with regular pancake batter so after a few min, using a spatula, peak to see if the underside is golden brown. If it is, flip them and cook till the other side is also golden brown.
Notes
- The Tops Don't Bubble- I find gluten free batter does not bubble the way regular batter does. You will have to peak under the pancake to see when it’s golden and then flip.
Ellen says
Can I use buckwheat flour in this recipe?
Brian says
I made these for my niece who likes to come visit a lot and has celiacs. She loved them and said they were better than her mom's and ate almost the whole batch and took a few home for the next day.
I was just curious for my own knowledge are they normally denser than a normal pancake due to the ingredients, or did I mess up somewhere. I love trying your recipes when she comes so she can enjoy meals/desserts with us and not feel left out.
Lee says
Hi Brian! So glad she loved them. Mine usually don't come out dense. It might be the brand of gluten free flour that you're using. Sadly not all gluten free flours are the same. I can email you some flour info if you'd like.
Brian says
Yea I would love to know, I used red mill one to one gf flour.
Anne Reyna says
These worked out great for use. I love that it is a small Batch but can make it larger. I use this recipe also for aebleskiver (Danish ball shaped pancakes). Thank you!!!!!
Lee says
That's wonderful! So glad! Thank you!
john says
What a easy pancake recipe to follow! My gluten free pancakes turned out great!