This simple gluten-free pancakes recipe is a must-have for anyone following a gluten-free diet or who just want to try something new! Healthy light and fluffy pancakes topped with all of your favorites!
Everyone loves light and fluffy pancakes but not everyone trusts that a gluten-free recipe will deliver on this promise. Fear not friends, this gluten-free pancake recipe skimps on nothing!
Using two different kinds of flour, and buttermilk among other baking staples, this made from scratch recipe results in fluffy pancakes every single time.
About these pancakes
Eating gluten-free doesn’t need to be complicated or intimidating. It’s an ingredient found in SO MANY things (yes, even some toothpaste) but by adding in a new recipe every so often, pretty soon you’ll have plenty of go-to recipes making it easy breezy!
Whether you follow a strict gluten-free diet, you’re only starting out, or you just want to try something new, these quick and easy pancakes are a good place to start. You may also want to try almond flour pancakes!
Depending on where you live, the stance on oats in the gluten-free diet differs from place to place. In Canada and the US, it is permitted to include them when adopting a gluten-free diet for Celiac disease, unless otherwise determined. In other regions where the standard of what is and isn’t included varies, this may not be the case.
Using oat flour is considered gluten-free enough in some regions. However, if you’re concerned about it, you can either make sure to buy certified gluten-free oat flour or omit it and swap it for almond flour, buckwheat flour, or rice flour.
These tasty pancakes are made with simple ingredients and can be altered to be made dairy-free and/or refined sugar-free. Depending on the size of your pancakes, this recipe yields a big batch. This works out because they freeze really well!
Pop them in the microwave on a busy weekday morning or make a batch from scratch on the weekend. Enjoying pancakes topped with your favorite toppings really is the best way to start your day. Or, end it! Because breakfast for dinner is never a bad idea!
What you need
- Unsalted Butter – You could also use canola oil, sunflower oil, or melted coconut oil.
- Buttermilk – You can also use other types of milk, but may need to adjust with additional flour (or less milk). With different types of milk, the pancakes will not be as fluffy and will take longer to get golden brown. If you don’t have buttermilk on hand, try making homemade buttermilk.
- Large Eggs – You need two for this recipe.
- Gluten-Free Certified Oat Flour – Make sure to check your label to ensure it’s truly gluten-free!
- Quinoa Flour – As a bonus, quinoa flour adds extra protein!
- Granulated Sugar – Only 2 tablespoons are needed.
- Baking Powder – Because no one wants flat, dense pancakes.
- Salt – Just a touch balances out the flavors.
How to make them
Preheat a griddle or frying pan over medium-low heat and melt the butter in the microwave or in a small pot on the stove.
Add the buttermilk and heat just until warmed through and no longer chilled. Do not heat until hot.
Then, whisk in the eggs slowly.
In a separate mixing bowl, stir together the flours, sugar, baking powder, and salt.
When that’s combined, whisk in the liquid mixture.
Drop ¼ cup batter onto the preheated griddle. Flip the pancake over once the bottom turns a golden brown.
Cook on the second side until that side turns a golden brown as well.
How to Make these Pancakes Your Own
- When buying oat flour make sure to use “certified gluten-free.” Much the same way you look for “made in a peanut-free facility” if you have a nut allergy. Certified means there is a guarantee of no cross-contamination.
- You’ll notice that this recipe works without Xantham gum, but if you swap any ingredients you may need to add it in.
- Make these without any refined sugar and substitute coconut sugar instead.
- Other gluten-free flours that would work nicely are almond flour, buckwheat flour (despite the name!), flour, and a one to one gluten free all-purpose flour. Keep in mind, you may have to adjust the amount of milk you use, and pancakes will not turn out exactly the same.
- Possible delicious add ins would be banana, chocolate chips, blueberry, or even grated apple.
- Top with a drizzle of maple syrup, powdered sugar, fresh fruit, fruit sauces (try this blueberry sauce!) or slather it with nut butter like this candied almond butter. We also love cinnamon maple butter.
Make Ahead Ideas
These are awesome make ahead pancakes, which makes life grand on lazy (err uhm, busy) mornings! Once completely cooled, store in a freezer friendly bag or airtight container for up to 3 months.
Flash-freezing them in a single layer before putting them into a container or bag will ensure that they don’t stick together.
Store in an airtight container for up to 5 days in the refrigerator.
To reheat, just pop them in the microwave for a minute to heat through and enjoy as if you’d just made them. You can also reheat in the toaster or toaster oven.
Get the Recipe: Gluten-Free Pancakes
- ¼ cup unsalted butter
- 2 cups buttermilk see note
- 2 large eggs
- 1 ½ cups gluten-free certified oat flour
- 1 cup quinoa flour
- 2 tablespoons granulated sugar
- 5 teaspoons baking powder
- ¼ teaspoon salt
- Preheat a griddle or frying pan over medium low heat (375ºFif you have a temperature gauge on an electric griddle).
- Melt the butter in the microwave or in a small pot on the stove.
- Add the buttermilk and heat just slightly to take the chill off the milk, do not heat until hot.
- Whisk in the eggs slowly.
- In a separate mixing bowl, stir together the flours, sugar, baking powder, and salt.
- Whisk in the liquid mixture.
- Drop ¼ cup batter onto the preheated griddle. Flip once the bottom turns a golden brown.
- Cook on the second side for 30 seconds to 1 minutes or until that side turns a golden brown as well.
- Regular milk (or almond milk) can be substituted for the buttermilk but the pancakes won’t be as fluffy and will take longer to turn golden brown. You may also need to use more flour.
- The stance on oats in the gluten-free diet differs in different regions around the world. If need to follow a strict gluten-free diet or have a severe intolerance or allergy, please consult with your physician.
- It is important to verify that your oats or oat flour are gluten-free certified. Many of the oats on the market share farm and/or production equipment with wheat, barley, or rye and are often contaminated with gluten by those grains. Gluten-free certified oats have been carefully grown and produced to prevent any cross contamination.
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