Gluten-Free Pancakes – As Good as the Wheat Variety?

Gluten Free Pancakes

One of the breakfast foods that a lot of people miss the most on the gluten-free diet is pancakes. And why not?

Who does not relish the smell of hot pancakes with maple syrup on a Sunday morning? Most people have fond memories of their mothers or grandmothers frying them generous helpings of flapjacks on birthday mornings.

But can you eat them on this diet?

Besides this, there are others who like cooking pancakes at home simply for the challenge of flipping them above the skillet. The point is, practically everyone in America enjoys cooking or eating pancakes for breakfast.

Unfortunately for those with Celiac or gluten intolerance, wheat pancakes are one of the many foods that are initially given up on account of their being based on flour. However, nowadays, there are several grain and flour substitutes which can be used to make gluten-free pancakes. Some of the best include, buckwheat, almond flour, potato starch and sorghum flour.

There are also many good recipes for gluten-free pancakes available if you know where to look.

But, the process of hunting for the perfect recipe can be daunting to a lot of people, especially to those who are new to gluten-free eating.

Consequently, in addition to the gluten-free Bisquick pancake recipe, we have collected some of the best gluten-free pancake recipes from different websites in order to cut down on your cooking experiments.

1. Tasty Gluten-Free Pancakes Recipe

Prep Time: Approximately 15 minutes.
Cooking Time: Approximately 10 minutes.
Serves: 4


1 ¾ cups of sorghum flour
¼ cup of buckwheat flour
¼ cup of almond flour
¼ cup of potato starch (not flour) or tapioca starch
1 ½ teaspoons of baking powder
¾ teaspoon of fine sea salt
¾ teaspoon of xanthan gum
1 cup of soy milk (or milk of choice)
1 cup of water
2 eggs (beaten)
4 tablespoons of coconut oil
1 tablespoon of honey or raw agave nectar
1 teaspoon of bourbon vanilla extract
1 teaspoon of almond extract
(Optional) 6-12 ounces of chocolate chips, if desired


Heat griddle on medium high heat. If your griddle requires greasing, do that now.
In a mixing bowl, whisk together the dry ingredients. Make a well in the center and add in the wet ingredients. Beat well to incorporate. Your batter should be silky and smooth but, not too thick.
Test the griddle by shaking a drop of water on it. If it pops and sizzles, your griddle is hot enough.
Using a ladle, pour a scoop of pancake batter onto heated griddle. Repeat for as many pancakes as you can fit in at one time.
When tiny bubbles have formed in the batter, carefully flip the pancakes with a thin, flexible spatula. Cook 1-2 minutes until firm, but don’t overcook. Overcooking the pancakes makes them tough.
Serve with butter and warm maple syrup.


2. Delicious Gluten-Free Pancakes

Prep Time: 20 minutes.
Cooking Time: 15 minutes.
Yields: 10 pancakes.


1 cup of rice flour
3 tablespoons of tapioca flour
⅓ cup of potato starch
4 tablespoons of dry buttermilk powder
1 packet of sugar substitute
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
½ teaspoon of xanthan gum
2 eggs
3 tablespoons of canola oil
2 cups of water


In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk, baking powder, sugar substitute, baking soda, salt and xanthan gum. Stir in eggs, water and oil until well blended and few lumps remain.
Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.


3. Gluten-Free Blueberry Pancakes

Prep Time: 10 minutes.
Cook Time: 15 minutes.
Yields: 6-8 large pancakes


1 ½ cups of fresh blueberries
4 teaspoons of softened butter
2 eggs
2 tablespoons of sugar
2 ½ cups of all-purpose gluten-free flour blend
2 teaspoons of gluten-free baking powder
½ teaspoon of baking soda
¼ teaspoon of xanthan gum or guar gum
½ teaspoon of vanilla
1 cup of buttermilk or your favorite dairy-free substitute
2 tablespoons of butter or light olive oil


Beat butter, eggs and sugar in a medium mixing bowl.
Whisk gluten-free flour blend, baking powder, baking soda, xanthan gum or guar gum and salt in a separate bowl until blended. Slowly add the dry ingredients to the butter mixture. Add buttermilk and vanilla and mix just until blended.
On medium heat, melt 1 teaspoon of butter in a 10-inch skillet. Spoon about ⅓ cup of pancake batter in hot skillet and smooth the pancake. Dot the top of the pancake with ¼ cup of fresh blueberries. Cook until golden on the bottom and carefully flip. Cook the second side until golden.
Serve warm with maple syrup or make double blueberry pancakes by serving with blueberry syrup.

Reference: Recipe by: Teri Gruss

While these are some of the best recipes out there for gluten-free pancakes, there is nothing wrong with making up an entirely original recipe of your own. The choice is yours! Either way, you now have the option to enjoy this hearty breakfast food in a way which coincides with the gluten-free diet. Happy cooking and happy eating!

Image courtesy rennes.i

Tricia Fecteau

I have tried to share what I have learned years in my book called "Gluten-Free with Love" available on Amazon and on my website. I want to help you in your journey to good health.