Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

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An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!

Gluten-Free Pancake Recipe

We have gluten-free pancakes every week at my house. My kids love them and sometimes we even have them for dinner!

For years, I have been using gluten-free Bisquick as my gluten-free pancake mix. Gluten-free Bisquick can get expensive, especially if you have to use a whole box to feed a large family like mine.

I’ve tried other gluten-free pancake mixes like Hungry Jack, but my favorite has always been the gluten-free Bisquick- well until now.

I remembered that my Mom made pancakes from scratch using a recipe from her Betty Crocker cookbook. My mom gave me that cookbook when I left for college, and I still have it.

That’s when I decided to try to modify this tried and true pancake recipe to be gluten-free. It was an easy recipe to modify, and the pancakes turned out light and fluffy.

Gluten-Free Pancake Mix

This gluten-free pancake recipe is an easy gluten-free pancake mix that is made with a few simple ingredients. You probably already have everything you need to make this gluten-free pancake mix in your pantry.

You could even make this gluten-free pancake mix and store it in an air-tight container for later. All you will have to do is add the wet ingredients. Just like your favorite store-bought gluten-free pancake mix.

I make a double batch of these gluten-free pancakes because I have a large family. It’s super easy to double this recipe. If your family is not as large as mine, you could always freeze the pancakes for later.

How To Make Easy Gluten-Free Pancakes

  • I always like to start by mixing my liquid ingredients first. In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. (photo 1)
  • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. (photo 2)
  • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk. (photo 3)
  • Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. (photo 4)
  • Cook the pancakes until the batter starts to bubble a little and the pancakes start to puff. Flip/turn over the pancakes and cook the pancakes until they are golden brown. (photo 5)
  • Top with butter, syrup or favorite topping. Enjoy!
  • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Pro Tip

  • Use a 1/4 cup measuring cup to portion out the batter. Just scoop your 1/4 cup in the pancake batter and pour the pancake batter onto your greased pan. It makes for the perfect sized pancake every time!
  • Add your favorite mix-ins like blueberries or chocolate chips!
  • I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
  • Make sure your syrup is gluten-free. I like pure maple syrup.

Fun Mix-In Ideas

Pancakes are super versatile and you can easily add your favorite flavor mixings.

  • chocolate chips
  • chocolate pancakes-sugar and cocoa powder
  • blueberries
  • banana
  • chocolate peanut butter-cocoa powder, chocolate chips, and peanut butter
  • snickerdoodle-brown sugar and cinnamon
  • bacon pancakes-chopped cooked bacon

Freezing Pancakes

collage of steps for freezing pancakes

It easy to make a couple of batches of gluten-free pancakes and keep them in the freezer for busy mornings. These are super easy to freeze and reheat.

To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together.

Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Gluten-Free Flour

These gluten-free pancakes are made with a rice flour blend. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into the measuring cup.  After you have spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour directly out of the bag with your measuring cup.

Dairy-Free Baking

I have also included a dairy-free option for the gluten-free pancake recipe. My husband, myself and youngest son are all dairy-free as well. So now, you too can enjoy gluten-free and dairy-free pancakes.

For the dairy-free version of this recipe, I used almond milk (which is also Vegan).

Some of my favorite dairy-free alternatives that I like to bake and cook with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Egg-Free Cooking

We recently found out that my husband has an egg sensitivity. So, I am learning to bake and cook egg-free now as well. I used Bob’s Red Mill Egg Replacer, which is also gluten-free. They turned out great!

I made them both dairy-free and egg-free, so they would also be Vegan gluten-free pancakes. So, if you also need to be egg-free or are Vegan, you too can enjoy my gluten-free pancake recipe!

These gluten-free pancakes are a tried and true recipe that my family loves. The gluten-free pancake mix is also super easy to whip up. These pancakes always come out soft and fluffy and taste just like the ones you ate before going gluten-free.

Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!

Ingredients

  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg egg Vegan option use Bob’s Red Mill egg replacer
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1/4 teaspoon xanthan gum (leave out if your flour blend already has it)
  • 1 tablespoon gluten-free baking powder
  • 1/4 teaspoons salt
  • 3/4 cup milk dairy-free/Vegan use almond, cashew, or coconut milk

Instructions

  • In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. 
  • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. 
  • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
  • Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
  • Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown. 
  • Top with butter, syrup or favorite topping. Enjoy!
  • These pancakes can be frozen and reheated in the microwave.  To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Notes

  • I like Pillsbury gluten-free flourNot all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
  • For dairy-free and Vegan option I used almond milk.
  • For egg-free and Vegan option I used Bob’s Red Mill Egg Replacer.
  • Add your favorite mix-ins like blueberries or chocolate chips!
  • I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
  • Make sure your syrup is gluten-free. I like to pure maple syrup.
  • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Nutrition

Serving: 1pancake | Calories: 151kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 129mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 200IU | Calcium: 118mg | Iron: 1.2mg

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