Enjoy these gluten-free pancakes that can be made dairy-free, egg-free, and vegan. Get a gluten-free pancake mix recipe for the pantry and make pancakes in just 15 minutes any day of the week!
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If you love pancakes, but are on a gluten-free diet, you might be wondering how to enjoy your favorite breakfast food without all the gluten. Pancakes are a staple in my household for weekend breakfasts, so having a go-to gluten-free pancake recipe is essential.
In this post, we’re going to dive into pancakes and talk about how to make them gluten-free, plus how to make your own gluten-free pancake mix to keep in your pantry for quick and easy weekend breakfasts.
We’ll also talk about how to make these pancakes dairy-free, egg-free, and vegan, because in addition to avoiding gluten, I also don’t eat eggs or dairy. The recipe I share at the end of the post is very allergy-friendly if you’re intolerant or allergic to gluten, dairy, or eggs.
First, let’s go over some basics of gluten-free pancakes, how to make a gluten-free pancake mix, and then we’ll dive into the details of the recipe and I’ll answer some questions about them.
What are pancakes made of?
A traditional pancake recipe includes flour, baking powder, salt, sugar, milk, an egg, and butter. When baked together, these pancakes are delicious, full of flavor, and also full of gluten.
What are gluten-free pancakes made of?
To make pancakes gluten-free, you’d simply want to swap out the all-purpose flour for a gluten-free flour or a gluten-free flour blend.
My go-to gluten-free flour blend for all types of gluten-free baking is King Arthur gluten-free measure-for-measure flour. It has worked well in almost every recipe I’ve tried it in and these pancakes are no exception.
How do you make gluten-free pancakes from scratch?
If you want to make gluten-free pancakes from scratch, you can swap all-purpose flour for a gluten-free measure-for-measure flour and use all the same ingredients. You can use baking soda, salt, white sugar, milk, eggs, and butter, as these are all gluten-free ingredients.
However, if you want to make some adjustments for other dietary needs, like dairy-free or egg-free, you’d want to make some adjustments.
I like to make my own gluten-free pancake mix and keep it stored in my pantry for easy weekend breakfasts. The easiest way to make a dry mix is to combine all the dry ingredients and store them in your pantry.
To mix up a batch of pancakes, you’ll simply add the wet ingredients and cook them up in the same way you would other pancake recipes.
What is the best gluten-free pancake mix?
I’ve done a full write-up of my favorite gluten and dairy-free pancake mixes. Sometimes I like to have the convenience of a done-for-you product in my pantry, and other times I’ll make my own.
It’s nice to be able to control the amount of sugar and make sure all the ingredients are dairy-free, which is something I’m not always able to do with boxed mixes.
Which gluten-free flour is best for pancakes?
There are so many gluten-free flours and flour blends available on the market. Many people swear by Bob’s Red Mill gluten-free flour, but I personally prefer King Arthur gluten-free measure-for-measure flour blend.
This product is a mix of rice flour, sorghum flour, tapioca starch, potato starch, cellulose, xanthan gum, and other vitamins and minerals that have been added. I like that it has a lightweight consistency and I didn’t have to mix up a bunch of different flours myself.
There are other gluten-free flours and flour blends out there that you may want to try for your gluten-free pancakes. If you like light, fluffy pancakes, stick with some of the lighter weight flours and starches, like brown rice, sorghum, and tapioca flour.
Gluten-free flours that are a little heavier, like buckwheat flour, teff flour, or chickpea flour will lend a heavier and more dense pancake. If that’s your jam, go for it and this recipe will work great with that too.
Be sure if you use a gluten-free flour blend that it contains xanthan gum. If it doesn’t, you’ll want to add that as an ingredient in your pancakes, otherwise they won’t bind together properly.
Gluten-free pancake mix ingredients
I keep my gluten-free pancake mix simple and only use a few ingredients. Here’s what you need to combine to have your own pancake mix ready and waiting for you in your pantry whenever you’re ready to whip up a batch.
Gluten-free flour blend
As I mentioned earlier in the post, I use King Arthur Gluten-free Measure for Measure flour blend. You can use any brand you like and have on hand. I prefer a blend of lighter weight flours, like brown rice flour, sorghum flour, and tapioca starch.
If you like your pancakes to be a little heavier or on the dense and filling side, opt for a more heavy flour, like buckwheat or teff flour. These will also be delicious!
Baking powder is naturally gluten-free, and gives the pancakes some “lift” when they’re cooking up on the griddle. Baking powder contains both an acid and a base, so all you need to do to “activate” it is add water.
White sugar or coconut sugar
To add a little sweetness to your gluten-free pancakes, my pancake mix includes just a small amount of white sugar or coconut sugar. You can choose if you want to omit this ingredient entirely if you don’t want any added sugar in your pancakes.
To bring out the flavor of pancakes and play off the sweetness of maple syrup or other sweet toppings or mix-ins you might add, a little bit of salt is great added to your gluten-free pancake mix.
- 3 cups gluten-free flour blend
- 2 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp white sugar or coconut sugar
- Combine all ingredients in a bowl.
- Stir all ingredients until well combined.
- Transfer mixture to a glass jar or other airtight container.
- Store in your pantry alongside other baking mixes and flours until ready to use.
To make gluten-free pancakes, add 1 ½ cups plus 2 tablespoons of pancake mix to a large bowl.
Add 1 ¼ cup milk, one egg, and 3 tablespoons melted butter. Dairy and egg substitutes may be used. Mix until well combined.
Scoop batter on to a preheated griddle using about ¼ cup of batter for each pancake. Brown on both sides, then remove from the griddle. Repeat with remaining batter until all has been used.
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How to make gluten-free pancakes dairy-free
You can make gluten-free pancakes dairy-free by using dairy-free milk in place of normal dairy milk in the recipe. I usually use almond milk or coconut milk, because that’s what I have on hand most often, but you can use any dairy-free milk you have on hand.
You can also swap out the butter for oil, coconut oil, or vegan butter. If you use vegan butter in the recipe, be aware if there is salt in the butter as this will affect the outcome of the flavor of the pancakes.
My family prefers the flavor of coconut oil in the pancakes, but we’ve used all three butter replacement options with success.
How to make gluten-free pancakes egg-free
To make gluten-free pancakes egg-free, you’ll want to swap out the egg with any egg substitute. Know that most pancakes get a lot of their fluffiness from the addition of eggs, so if you opt for replacing this, adjust your fluffiness expectations accordingly.
The pancakes still taste great, but they don’t have the same lift or golden brown color that you might expect from pancakes.
Try one of these egg substitutes in your pancakes for great results. Each of these substitutes will replace one egg.
- Flax egg: 1 tbsp ground flax seed + 3 tbsp warm water, let sit for 5 minutes before adding to the batter
- ¼ cup mashed banana
- ¼ cup applesauce
- ¼ cup canned pumpkin
- 3 tbsp peanut butter
Gluten-free pancake mix-in ideas
If you like to make your pancakes extra special, here are some gluten-free and dairy-free mix-in ideas.
- Mashed bananas
- Dairy-free chocolate chips
- Lemon or orange zest
- Pumpkin puree
- Cocoa powder (for chocolate pancakes)
- Chopped nuts
- Shredded zucchini or carrots
- Dairy-free egg nog
Gluten-free pancake topping ideas
Finish your gluten-free pancakes with a flourish! Try one of these gluten-free and dairy-free topping ideas to give your pancakes loads of flavor and extra deliciousness.
- Vegan butter and maple syrup
- Fresh strawberries and whipped coconut cream
- Blueberry or raspberry syrup
- Fresh fruit
- Dairy-free chocolate chips
- Jam or jelly
- Peanut butter or other nut butter
- Chopped bacon
- Toasted nuts
- Dairy-free nutella
How to make easy gluten-free vegan pancakes
Let’s talk through how to make a batch of gluten-free vegan pancakes that contain no dairy and no eggs.
Preheat the griddle
Preheat the griddle or skillet to medium-high heat.
Make the gluten-free vegan pancake batter
In a large mixing bowl, add 1 ½ cups plus 2 tablespoons of pancake mix to a large bowl. Add the dairy-free milk, your choice of egg substitute, and your choice of butter substitute. Mix until well combined.
Add any mix-ins that you wish
If you want to add any mix-ins to your gluten-free vegan pancakes, this is the time to do it! Choose from the list above to get ideas on what to add to make your pancakes extra flavorful and special.
Make the pancakes
Spray the griddle or skillet with cooking spray, then ladle ¼ cup of pancake batter onto the griddle. Brown on both sides, about 3 to 5 minutes on each side.
Repeat for all the pancakes
Repeat this process until all the pancake batter has been used.
Enjoy with your favorite pancake toppings
Maple syrup and vegan butter, coconut cream and fresh strawberries, peanut butter and honey – anything goes! Whatever you like to add to your pancakes, top them with your favorite ingredients and dive in!
Can I make gluten-free pancakes ahead of time?
You sure can! In fact, that’s one of my favorite ways to make them. You can make them the day before and keep them in the fridge for a quick reheat breakfast. They’ll last up to 3 days in the fridge.
Or if you want longer storage, you can freeze them for a quick and easy breakfast you can enjoy even on a weekday morning.
How do I freeze gluten-free pancakes?
There are two easy ways to freeze pancakes. Both work well, so you can choose which method works best for you.
The first way to freeze gluten-free pancakes is to place cooked and cooled pancakes on a baking sheet and pop it in the freezer for a few hours.
After they’ve frozen, you can remove them and place them in a freezer bag. Write on the bag to tell you the date you froze them, then put them in the freezer to use whenever you’re ready for them.
The second way to freeze gluten-free pancakes is to stack the cooked and cooled pancakes between layers of parchment paper, then place the stack in a freezer bag. Place this in the freezer and they’ll be ready to pull out when you’re ready to use them.
To reheat frozen pancakes, simply remove them from the freezer bag, place on a plate, then microwave for about 30 seconds. Top with your favorite toppings and enjoy!
- 1 ½ cups plus 2 tbsp gluten-free pancake mix
- 1 ¼ cup dairy-free milk or cow's milk
- 1 egg or egg substitute
- 3 tablespoons butter or butter substitute
- Preheat the griddle or skillet to medium-high heat.
- In a large mixing bowl, add gluten-free pancake mix to a large bowl. Add the dairy-free milk, egg or your choice of egg substitute, and butter or your choice of butter substitute. Mix until well combined.
- If you want to add any mix-ins to your gluten-free pancakes, this is the time to do it! Choose from the list above to get ideas on what to add to make your pancakes extra flavorful and special.
- Spray the griddle or skillet with cooking spray, then ladle ¼ cup of pancake batter onto the griddle. Brown on both sides, about 3 to 5 minutes on each side.
- Repeat this process until all the pancake batter has been used.
- Load up with your favorite toppings and enjoy!
Butter can be replaced with oil, coconut oil, or vegan butter. If you use vegan butter in the recipe, be aware if there is salt in the butter as this will affect the outcome of the flavor of the pancakes.
The egg can be replaced with a flax egg, 3 tbsp peanut butter, or 1/4 cup mashed banana, applesauce, or canned pumpkin.
The dairy-free milk can be any kind you have on hand. I generally use almond or coconut milk, because that's what I have on hand, but any dairy-free milk will work in this recipe.
If you’ve been looking for a gluten-free pancake recipe, I hope you love this one! I love that it works for both folks who can enjoy eggs and dairy, as well as those of us who need to make substitutions for these ingredients.
These vegan gluten-free pancakes have been a huge hit for me and my gluten, dairy, egg-eating family members!