Gluten Free Pancakes the WHOLE Family Will Love!

Years ago when I made the switch to cooking from scratch, I knew the boxed gluten free pancake batter needed to go. It didn’t take me long to work out a good recipe to be able to serve my family delicious gluten free pancakes with ease.

My pancake recipe had to be easy enough that I could whip it up in no time and I needed it to taste delicious as well.

The best part is this one recipe can be your gluten-free waffle mix as well!

Time to ditch the store bought box version.

My girls love pancakes or waffles and as each of my girls needed to be gluten free, I went on a hunt to find a homemade recipe that would satisfy. I was tired of spending $6-$7 for a box of gluten free pancake mixes that would only last me 2 mornings of breakfast, if I was lucky.

Plus, in my opinion breakfast is one of the most important meals of the day. So, I wanted to know that what I was feeding my family was healthy and without any preservatives or fillers.

Making it in my own kitchen was the only way to get that done.

As I started finding recipes and trying different ones, I found that some were decent and others were not even edible.

And then I came across this recipe, with some modifications of course, and the best part about it was I had every ingredient that it called for right in my kitchen! With the simple ingredients in the recipe I didn’t need to go out and buy anything… that was a win for me!

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Choosing the right gluten free flour matters.

Now, before I share our favorite recipe, lets talk a moment about the ingredients.

You probably will have everything you need right in your own kitchen too, except maybe the gluten free all-purpose flour. I have tried a number of different gluten free flour blends with this recipe and my own homemade flour blend or Cup 4 Cup is the best flour that gives these pancakes the fluffiest, best taste!

With that said, please feel free to experiment with another all-purpose gluten free flour, and leave a comment if you find one that was successful!

I buy my Cup 4 Cup on Amazon because I can get it in a 25lb bag and it is the best price. I share my gluten free all purpose flour blend in my The Ranchers Homestead Digital Cookbook.

There is so much you can when you find a good gluten free all-purpose flour. You can essentially take most recipes and do an easy substitute and get a good end result, as long as you are starting with a good gluten free flour blend. I use it for so much except for my gluten free breads.

This flour works literally as an all-purpose flour at a 1:1 ratio. So, most baking recipes you have that calls for all-purpose flour, just use Cup 4 Cup or my homemade blend, instead and you should be golden (except for breads).

I will even serve treats and baked goods to people who are not gluten free and they can’t tell the difference!

When you find a good all-purpose flour that is gluten free, it is a total win! Now you can go back to making all those recipes (before you had to be gluten free) that called for all-purpose flour and just substitute it.

You essentially will be turning a non-gluten free meal, gluten free just with one small substitution! YES!

Whatever blend you choose to use, make sure it has a binding agent in it like xanthan gum, psyllium husk, or guar gum.

Ingredients:

• 3 eggs
• 3 TBSP pure maple syrup
• 3 tsp baking powder
• ½ tsp salt
• 1-1.5 cup of milk (more or less milk to reach the right conistency)
• 1.5 cups all-purpose gluten free flour (I recommend my homemade blend or Cup 4 Cup)
• 3 TBSP melted butter
• 1 tsp vanilla extract
• Cinnamon to taste (optional)

How to make gluten free pancakes:

1. Whisk your eggs, baking powder, salt, vanilla and maple syrup together in a large bowl. I like to use this large Anchor Hocking batter bowl from Amazon because it has a spout to pour out your pancakes onto the griddle with! Make sure there are no lumps before moving onto the next step.
2. Next, add in the milk, gluten free flour, and melted butter. Whisk until it is completely mixed in with no lumps. If you’re adding cinnamon add it in now and give it a good stir. I don’t always add in cinnamon, but it does give it a nice taste as a treat when I do! It is important to use a whisk and not a spoon for this recipe. Using a spoon makes it hard to get all the lumps out!
3. Heat an electric griddle or a cast iron skillet on the stovetop to medium heat. Add a tablespoon of butter and push it around as it melts. For best results, make sure not to add you pancake batter until the skillet is hot!
4. Once you have a hot griddle, pour about a 1/4 a cup of batter, or using a measuring cup, onto your skillet several times to make pancakes. Wait a few minutes on the first side until it starts to get air bubbles in the batter. Then flip your pancakes and cook on the second side. Your pancakes should be fluffy and golden.
5. Serve hot with pure maple syrup and butter. My oldest loves to add a dabble of fresh raw cream on her pancakes.

How to make these pancakes dairy free?

For about a year, at the beginning of this journey, we had to eat dairy free along with gluten free. While that was incredibly difficult for me, it is do-able.

To make these both gluten free and dairy free you need to first make sure the flour blend you are using doesn’t have dairy in it. My homemade blend and Cup 4 Cup both have dry milk powder in it. If you are making my blend, you can simply leave out the milk powder if needed.

When whipping up the recipe, you can just omit the butter (I’ve done this plenty of times) or use a vegan butter if you prefer.

You will also want to use a dairy-free milk substitute. Some great options would be almond milk, cashew milk, or coconut milk.

How to store these gluten free pancakes?

It never fails we always have a few left over pancakes. The best way to store them is in an airtight container in the fridge. Especially if you will eat them within a week.

We like to just pop them in the toaster or a toaster oven to reheat them up and you have a delicious pancake in no time!

If you would like to make a double batch and freeze for later that works too. I would flash freeze them first, in a single layer on a cookie sheet, before putting them in a freezer bag so they don’t stick together.

Having them in your freezer for those busy mornings is the perfect solution to serving your family a nice hot breakfast when there just isn’t time.

One gluten free pancake batter that the whole family can eat.

These taste so good that you will find even if only one person in your family must be gluten free, you can just make these for the WHOLE family, and everyone will love them! No need to make different batters.

My husband can be very skeptical when it comes to gluten free foods. He has grown so much in our 14 years of marriage with his willingness to try stuff, but if I try and serve a gluten free product that doesn’t taste right, he will not eat it.

Rest assured that he WILL eat these and doesn’t complain about them. These pancakes have the right fluffy texture so it was an easy yes for him. Now that’s a happy mama/wife when you can do less work and everyone is still happy! He says they taste just like regular pancakes.

With hot pancakes on the griddle and smiling faces on your family, it is sure to be a good start to a glorious day. This gluten-free pancakes recipe will be one you want to have on hand for years to come.

Other gluten free breakfast ideas:

Pumpkin Bread

French Toast Bake

Sheet Pan Pancakes