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Gluten Free Pancake Recipe—Key to Delicious Breakfasts!

@GFHomemade  #GlutenFreeHomemade

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Updated November 28, 2016.

This gluten free pancake recipe is something to rave about!

Unlike the usual tasteless rubbery (or fall-apart) stomach filler, my Gluten Free Pancakes Recipe entices with a mouthwatering aroma and delicious unforgettable flavor.

A golden crust breaks open to reveal a tender crumb . . . 

. . . the way a perfect pancake should be!

No matter what you call them, pancakes, hotcakes, griddlecakes, splatter daps or flapjacks, these melt in your mouth delights satisfy and keep your loved ones coming back for more!

I’ve built special gluten-free cooking techniques into the recipe.

Because there is no gluten creating “structure” in these pancakes, they are more fragile, requiring a light hand when working with the batter.

These pancakes take a little longer to cook over lower heat than their gluten based cousins, but they are worth the wait.

Make your gluten free pancake recipe gourmet by serving them with fancy toppings!

  • Applesauce:  cinnamon, spiced, warmed
  • Butter:  softened, cinnamon butter, Cinnamon Honey Butter, honey butter, nut butters
  • Cinnamon and sugar
  • Fresh sliced fruit or fruit compotes
  • Jams and jellies
  • Syrups:  agave nectar, birch, golden, maple, fruit syrups
  • Whipped cream or non-dairy whipped topping

Gluten Free Pancake Recipe

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Time:  30 minutes

Servings:  16-3 inch pancakes

Ingredients

Instructions

  1. In a small bowl, add lemon juice, vanilla extract and milk, and then set aside.
  2. In a large mixing bowl, stir together flour, sugar, baking powder, salt, cinnamon and nutmeg, and then set aside.
  3. In a small mixing bowl, beat eggs until frothy, and then mix in the oil.
  4. Pour the milk mixture into the egg mixture, add the melted butter, and then mix well.
  5. Pour the liquid mixture into the dry ingredients.
  6. Beat until batter is smooth.
  7. Let batter rest for 5 to 10 minutes to fully absorb liquid; the batter will thicken during this time.
  8. If the batter is too thick to pour smoothly, thin with water to the desired consistency.
  9. While the batter rests, preheat a greased griddle over medium heat.  
  10. Pour 2 to 3 tablespoons batter onto the hot greased griddle.
  11. Cook until the surface bubbles, the edges start to dry and the bottom is a golden brown.
  12. Turn the pancakes and finish cooking until golden brown.
  13. Serve hot.

Variations

Apple Raisin Pancakes

  1. Prepare batter as directed in key recipe.
  2. Fold in ½ cup raisins.
  3. Cook batter as directed in key recipe.
  4. Top pancakes with warmed cinnamon applesauce.


Bacon Pancakes

  1. Omit nutmeg.
  2. To dry ingredients, add ½ cup crisped chopped bacon.
  3. Prepare and cook batter as directed in key recipe.


Bacon & Cheese Pancakes

  1. Omit granulated sugar and nutmeg.
  2. To dry ingredients, add ¾ cup shredded cheddar cheese and ½ cup crisped chopped bacon.
  3. Prepare and cook batter as directed in key recipe.


Banana Pancakes

  1. Cut 2 bananas into thin slices, and then set aside.
  2. Omit granulated sugar.
  3. Add 2 Tablespoons maple syrup to egg mixture.
  4. Prepare batter as directed in key recipe.
  5. Pour 3 to 4 tablespoons batter onto the hot greased griddle.
  6. Place banana slices on top of each pancake.
  7. Cook batter as directed in key recipe.
  8. Serve with warmed maple syrup.


Blueberry Pancakes

Gluten-free Blueberry Pancakes
  1. Measure about ½ cup fresh or frozen blueberries, and then set aside.
  2. Prepare batter as directed in key recipe.
  3. Pour 3 to 4 tablespoons batter onto the hot greased griddle.
  4. Sprinkle 5 to 6 fresh or frozen blueberries on top of each pancake.
  5. Cook batter as directed in key recipe.
  6. Serve with warmed maple syrup.


Buttermilk Pancakes

  1. Omit lemon juice.
  2. Substitute buttermilk for milk.
  3. Prepare and cook batter as directed in key recipe.


Carrot Pancakes

  1. Use the Whole Grain Pancakes recipe variation.
  2. Reduce milk to ¾ cup.
  3. Increase cinnamon to 1 teaspoon.
  4. To dry ingredients add a dash of ground ginger and ground cloves, and then stir in 1 ½ cups finely grated carrot and ¼ cup chopped walnuts.
  5. Prepare and cook batter as directed in key recipe.
  6. Top with Cinnamon Honey Butter.


Chocolate Chip Pancakes

  1. Prepare batter as directed in key recipe.
  2. Fold in ½ cup chocolate chips (or baking chip flavor of your choice).
  3. Cook batter as directed in key recipe.


Corn Pancakes

  1. Omit cinnamon and nutmeg.
  2. Prepare batter as directed in key recipe.
  3. Fold in 1 cup drained whole-kernel canned corn.
  4. Cook batter as directed in key recipe.


Cornmeal Pancakes

  1. Omit cinnamon and nutmeg.
  2. Reduce gluten free flour blend to ¾ cup.
  3. To dry ingredients add ½ cup finely milled cornmeal.
  4. Prepare batter as directed in key recipe.
  5. Let batter rest for 15 minutes to fully absorb liquid and to soften cornmeal.
  6. Cook batter as directed in key recipe.


Fluffy Pancakes

  1. Separate egg yolks from egg whites, and then set aside the egg whites.
  2. Prepare batter as directed in key recipe.
  3. Whip egg whites until stiff peaks form.
  4. Gently fold egg whites into the batter.
  5. Cook as directed in key recipe.


Gingerbread Pancakes

Gluten-free Gingerbread Pancakes
  1. Omit granulated sugar.
  2. Reduce milk to ¾ cup.
  3. To dry ingredients add 1 teaspoon ground ginger and increase cinnamon to 1 teaspoon.
  4. To wet ingredients add ¼ cup molasses.
  5. Prepare and cook batter as directed in key recipe.
  6. Serve pancakes topped with whipped cream.


Ham & Cheese Pancakes

  1. Omit granulated sugar, cinnamon and nutmeg.
  2. To dry ingredients add ¾ cup shredded cheddar cheese and ½ cup finely diced cooked ham.
  3. Prepare and cook batter as directed in key recipe.


Herb & Cheese Pancakes

  1. Omit granulated sugar, cinnamon and nutmeg.
  2. To dry ingredients add ¾ cup shredded cheddar cheese, 1/8 teaspoon ground thyme and 1/8 teaspoon ground marjoram.
  3. Prepare and cook batter as directed in key recipe.


Lemon & Ricotta Pancakes

  1. Use Buttermilk Pancakes recipe variation.
  2. To dry ingredients add 1 tablespoon grated fresh lemon peel or 1 teaspoon dried grated lemon peel.
  3. To egg mixture, add 1/3 cup ricotta cheese.
  4. Prepare and cook batter as directed in key recipe.
  5. Serve pancakes topped with fresh sliced strawberries and bananas garnished with grated fresh lemon peel and warm maple syrup on the side.


Nut Pancakes

  1. Prepare batter as directed in key recipe.
  2. Fold in ½ cup chopped nuts of your choice.
  3. Cook batter as directed in key recipe.


Oatmeal Pancakes

  1. Use Whole Grain Pancakes recipe variation.
  2. To dry ingredients add ¾ cup gluten-free rolled oats.
  3. Prepare and cook batter as directed in key recipe.


Orange Pancakes

  1. Omit lemon juice
  2. Add ¼ cup orange juice.
  3. Reduce milk to ¾ cup.
  4. Omit nutmeg.
  5. To dry ingredients add 1 tablespoon grated fresh orange peel, or 1 teaspoon dried grated orange peel.
  6. Prepare and cook batter as directed in key recipe.


Pigs 'N Blankets

  1. Prepare and cook batter as directed in key recipe.
  2. Roll pancakes around hot browned breakfast sausages or hot dogs and pin together with toothpicks.


Scallions Pancakes

  1. Omit granulated sugar, cinnamon and nutmeg.
  2. To egg mixture, add 1 extra egg.
  3. To dry ingredients add 1 cup chopped scallions.
  4. Thin batter with water to desired consistency.
  5. Prepare and cook batter as directed in key recipe.


Silver Dollar Pancakes

  1. Prepare batter as directed in key recipe.
  2. Pour 1 tablespoon batter onto the hot greased griddle.
  3. Cook batter as directed in key recipe.


Splatter Dabs

  1. Omit lemon juice, vanilla extract, eggs, cinnamon and nutmeg.
  2. Prepare and cook batter as directed in key recipe.


Thin Pancakes

  1. Prepare batter as directed in key recipe.
  2. Thin with water to desired consistency.
  3. Cook batter as directed in key recipe.


White Chocolate Macadamia Nut Pancakes

  1. Prepare batter as directed in key recipe.
  2. Fold in 1/3 cup white baking chips and 1/3 cup chopped macadamia nuts.
  3. Cook batter as directed in key recipe.
  4. Serve with warmed agave nectar or maple syrup.


Whole Grain Pancakes

  1. Substitute Whole Grain Gluten Free Flour Blend for White Gluten Free Flour Blend.
  2. Substitute brown sugar for white granulated sugar.
  3. Prepare and cook batter as directed in key recipe.



More Breakfast Recipes You Might Enjoy

Gluten Free Blueberry Buckle

How to Make a Gluten Free Dutch Baby

Gluten Free Blueberry Muffins--Like Grandma Used to Make

Gluten Free Muffins--Key Recipe to Magnificent Muffins!

Pumpkin Pancakes--Key Recipe to Amazing Gluten-free Breakfasts

Best Ever Pumpkin Waffles--Gluten Free





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