If you think pancakes are good enough to eat ‘round the clock, you’re in for a real treat with this aggregation of recipes. Whatever your diet restrictions or personal tastes are, we’ve got you covered. Just scroll down until you find a gluten free pancake recipe you could envision yourself mowing through on Saturday morning!
Unlike many other starch-based products, pancakes don’t need a texture-enhancing agent like gluten in order to have a good chew and taste, which is one more reason why we love this easy-to-make breakfast food. Since many wheat-free recipes work like a charm, you don’t even have to drown the flavor of your flapjacks in syrup, jam or chocolate.
Although, you still can if that’s what you want to do. But then, you might as well make these gluten-free dessert recipes.
Gluten-Free Pancake Recipes
Whether you have on hand Cup4Cup’s Original Flour Blend or Wholesome Flour Blend, you can make a great batch of pancakes. Add sugar, buttermilk, melted butter and an egg for a thick and airy result. For optimal tenderness and lift, use room-temperature eggs and don’t overmix your batter. If you like thinner pancakes, feel free to pour in some more liquid.
Combining brown rice flour, white rice flour, gluten-free oat flour, buckwheat flour, yellow cornmeal and xanthan gum provides an amazing foundation for fluffy, delicious and hearty pancakes.
You can store these dry ingredients alongside baking powder, sugar and salt in a Mason jar so, when you’re ready for mealtime, you simply have to add in an egg, some butter and some buttermilk before putting your frying pan to work.
If you want griddle cakes that are super easy to make, look no further than this recipe. After you stir some Gluten-Free Bisquick into a liquid mixture of milk, oil and an egg, a hot and satisfying breakfast is only minutes away.
For this recipe, you’ll merge superfine white rice flour, potato starch, tapioca starch and xanthan gum with buttermilk, granulated sugar, eggs and butter. The classic outcome is good enough to freeze and reheat whenever you want a quick breakfast.
With Pamela’s Gluten-Free Baking and Pancake Mix, whipping up a homemade batch of griddle cakes is a cinch.
The mix already has a blend of brown rice flour, white rice flour, almond meal, tapioca starch, sweet rice flour, potato starch, cultured buttermilk, baking powder, sea salt and xanthan gum so you just have to add into your batter an egg, some water and a little bit of oil.
The night before you want a warm breakfast, combine gluten-free rolled oats, almond milk, honey and cinnamon in a bowl, which you’ll cover and refrigerate for around eight hours.
After a full night’s rest, you’ll pulse your oat mixture in a blender on high for a minute before adding in vanilla, salt, baking powder and eggs. The lumpy but uniform batter will produce some of the best hotcakes you’ll ever taste.
The key to this scrumptious recipe is Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, which contains garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. Mix the blend with eggs, milk and extra virgin olive oil to get a great texture that’s light and favorable.
Better Batter All-Purpose Flour Mix makes gluten-free eating a pleasure. Mix the flour blend with flax, cinnamon, honey and vanilla in conjunction with the culinary staples of milk, butter and eggs. While cooking your flapjacks, the remaining batter will thicken as it stands so you may want to periodically add more milk to maintain a pourable consistency.
To make these light, thin and grain-free pancakes, you’ll use the flour of buckwheat, which is a starchy seed that doesn’t contain gluten. You’ll also incorporate buttermilk, vanilla and sugar to amplify the scrumptiousness. If you’re interested, check out the accompanying directions for a topping of roasted strawberries.
Whisk Pamela’s Gluten-Free Bread Mix with eggs oil, vanilla and your choice of club soda or water for dairy-free hotcakes. The bread mix contains sorghum flour, tapioca flour, white rice flour, sweet rice flour, brown rice flour, evaporated cane sugar, inulin, millet flour, molasses, honey, rice bran, sea salt and xanthan gum.
Although the blend itself doesn’t contain tree nuts, soy or milk, cross contamination can be an issue if you are extremely sensitive.
These egg-, dairy- and gluten-free flapjacks are soft and irresistible. Use a gluten-free all-purpose flour from a brand like King Arthur in conjunction with ground flaxseed, cinnamon, maple syrup and unsweetened applesauce. Whether you top the finished product with a treat like maple syrup or seed butter, this is a dish that can be served anytime of day.
When making these protein pancakes, you’ll use gluten-free rolled oats, ricotta cheese, lemon juice and zest, agave, nutmeg and a gluten-free vanilla whey protein powder.
For the berry compote, you’ll use fresh or frozen berries, agave, butter, lemon juice and ground cinnamon. Of course, you can always top the finished product with a sprinkle of powdered sugar or a dollop of vanilla yogurt.
With a Bisquick Gluten-Free Pancake and Baking Mix as your base, you can mix together sour cream and fresh blueberries in conjunction with vegetable oil, milk and an egg. The resulting griddle cakes house a tangy, fruity flavor that’s anything but boring.
Ground cinnamon and finely chopped apple pieces go great with oat flour and some additional quick-cooking oats in these agave-sweetened pancakes that also contain almond milk and coconut oil. Hence, this dairy-free delight is the perfect pick when serving a diverse crowd of eaters.
Start with a pouch of Cup4Cup Pancake and Waffle Mix, which you’ll flavor with lemon juice, lemon zest, sugar and poppyseeds. Crack an egg into your base and pour in some whole milk and melted butter. The batter will be thick and your finished product will be golden brown.
Coconut flour is the perfect solution when you’re wanting grain-free pancakes. Based on your dietary needs, you can use almond or dairy milk when making the batter. For a fresh strawberry syrup, process chopped strawberries and honey in your blender until the mixture is smooth.
Here’s a stack of pancakes that won’t disappoint. Prepare the topping first by candying your kumquats with the help of coconut sugar, honey and vanilla. For the actual pancakes, you’ll mix together yellow cornmeal, gluten-free oat flour, lemon zest, almond milk, honey and coconut oil.
To make these sweet, fluffy and whole-grain banana pancakes, you’ll incorporate mashed bananas, coconut oil, lemon juice, honey, cinnamon and nutmeg with gluten-free oat flour. If needed, you can actually make your own oat flour by pulverizing old-fashioned oats in your food processor.
The recipe produces a thick batter, which may need more cook time than you’re used to so be patient.
Glutino Gluten-Free Pantry All-Purpose Flour provides a reliable foundation for a dessert-like pancake as long as you add in granulated sugar, mini chocolate chips and vanilla. For best results, make this batter fresh from scratch every time you want to eat up the goods.
Jazz up a Bob’s Red Mill Gluten-Free Pancake Mix by adding shredded carrots, ground nutmeg, ground cinnamon, golden raisins and chopped walnuts. If you want to go all out, make a cream cheese frosting using powdered sugar, vanilla extract, sour cream and, of course, the titular dairy product of cream cheese.
Blend white rice flour, cornstarch, sweet rice flour and xanthan gum alongside pancake basics like sugar, milk, oil and eggs. After you pour your batter onto a heated griddle, dot the surface of each flapjack with a few half-teaspoon-size chunks of cream cheese.
When serving, sprinkle some powdered sugar on top. Alternatively, you can make a savory pancake by replacing the cream cheese with soft goat cheese, cutting the sugar in half and adding some freshly ground black pepper.
For this recipe, you’ll use your favorite gluten-free all-purpose flour and xanthan gum alongside a gluten-free yellow cake mix such as the one made by Betty Crocker. Fold assorted sprinkles directly into your batter and top the cooked griddle cakes with a vanilla glaze or an alternative topping of your choice.
Using a blend of coconut flour, almond flour and whey protein, you can produce a nice base for these autumn-inspired cakes, which feature canned pumpkin, pumpkin pie spice, vanilla and honey. If you ask us, any time you figure out a way to legitimately serve dessert for breakfast is worth celebrating.
This egg-free, dairy-free breakfast food is moist, filling and satisfying given the fact that it tastes like a chocolate chip oatmeal cookie.
You’ll combine gluten-free rolled oats, almond meal, brown rice flour, white rice flour, tapioca flour, potato starch and flaxseed meal with a mashed banana, some almond butter, a little bit of grapeseed oil, some almond milk and a fun dose of non-dairy semisweet chocolate chips. If desired, you can use agave or maple syrup to additionally sweeten the batter.
Brown rice flour, arrowroot starch, buckwheat flour, chickpea flour and chia seeds work alongside organic applesauce, honey, coconut oil, tahini and apple cider vinegar to produce a delicious pancake.
Of course, credit goes to the titular ingredients–raw cacao powder and dairy-free semisweet chocolate chips–for putting a chocolate-induced smile on your face when eating these sweet pancakes.
Featuring cauliflower, carrots, zucchini, cheddar cheese, plain yogurt and a cup of your favorite gluten-free all-purpose flour, these savory pancakes are totally dinner fare. Use olive oil to saute your vegetable gratings before you add them to your batter and be sure to coat your frying pan with butter before you cook the actual hotcakes.
Serious bacon lovers can get behind this recipe, which calls for bacon and bacon grease to be added into the batter itself. The starchy base comes from the combination of cornmeal and a gluten-free blend like Carol’s All-Purpose Flour. If you’re so inclined, you can even fry the meat-filled flapjacks in your leftover pork grease.
Chop up some homemade or store-bought gluten-free kimchi and toss it in a large bowl with vegetable oil, scallions, garlic, toasted sesame oil and red pepper powder. Carefully stir in white rice flour and cornstarch for a spicy pancake that packs a punch.
Purchase a manufactured mix like Birch Benders Gluten-Free Pancake and Waffle Mix, making the pancake batter according to the directions listed on the package.
Then, add in shredded smoked chicken breast, which you can cook yourself or pick up from a local grocery store or diner. After you’ve ensured that all of your chicken is evenly distributed within the batter, you’re ready to fry up your pancakes in an oil-coated pan.
Grate a large cucumber and mix in brown rice flour and chickpea flour in addition to ginger, red onion, green chili pepper, finely chopped mint and salt. Based on your preferences, you may want to serve the pancakes with a sophisticated chutney or an easy-to-grab condiment like ketchup.