Best Gluten-Free Pancakes
Jump to Recipe
Warm, fluffy, moist Gluten-Free Pancakes are so tasty and easy to make. Made with gluten-free flours, applesauce, coconut oil, and maple syrup. Top them with fresh berries and a drizzle of maple syrup for a delicious breakfast or brunch.
Best Gluten-Free Pancakes
Sunday mornings are always better with warm fluffy pancakes covered in maple syrup. There can’t be brunch without pancakes. They are just a staple when it comes to any breakfast table. You always want to make sure to serve the best pancakes.
These Gluten-Free Pancakes are just the best pancakes you will ever have. Not just the best gluten-free pancakes. The best pancakes overall! You really can’t tell these are gluten-free. They are so soft, fluffy and delicious.
You can make these Gluten-Free Pancakes for any occasion. They are allergen friendly for those who can’t have gluten. Made with almond and tapioca flour; they are so moist and perfect when topped with some delicious maple syrup, fresh berries, butter, or Homemade Strawberry Chia Jam.
Ingredients needed to make the Best Gluten-Free Pancakes:
- Gluten-Free Flours– We use a combination of blanched almond flour and tapioca flour. While the almond flour gives pancakes consistency, tapioca flour will give them that fluffiness you want from any pancake.
- Unsweetened Applesauce– Applesauce prevents gluten-free baked goods from becoming tough and too dense. Therefore, helping these pancakes get nice and fluffy.
- Eggs– Our binding agent. You can substitute for 2 flax eggs to make these pancakes vegan friendly too.
- Coconut Oil– Will add moisture to your gluten-free pancakes. Use unsalted butter if you prefer and don’t need these to be vegan or dairy-free.
- Maple Syrup– Adds some sweetness. Can be substituted for honey if you prefer it.
- Spices– Vanilla extract, cinnamon, and pink salt. These will all elevate the flavor of your gluten-free pancakes.
- Baking Powder– Helps pancakes rise making them fluffy too.
Equipment needed to make the Best Gluten-Free Pancakes:
- Large Mixing Bowl– You want to have a large mixing bowl to have enough room to comfortably whisk all ingredients together.
- Whisk– To properly whisk and get the right gluten-free pancake consistency.
- Griddle or Cast Iron Skillet– These have the best surfaces to cook pancakes on.
- Spatula– Use a silicone or rubber spatula to not scrape your cooking surface.
- Cooling Rack– Keeping pancakes on a cooling rack will allow moisture to circulate around them instead of trapped on the bottom. This can cause them to get soggy instead of fluffy.
How to make the Best Gluten-Free Pancakes:
- Step1– In a large mixing bowl whisk together egg, applesauce, maple syrup, coconut oil and vanilla extract until ingredients are well combined. Add cinnamon and salt and continue to whisk until spices are well blended into mixture.
- Step 2– Next, fold in dry ingredients; almond flour, tapioca flour, and baking powder. Whisk until batter is formed making sure there aren’t any traces of flour left.
- Step 3– Grease a griddle or cast iron skillet with coconut oil and heat up at 350 degrees Fahrenheit or heat up on medium-high heat if using a pan on stovetop.
- Step 4– Pour increments of about 1/4 cup of batter onto heated surface. Allow pancakes to cook for about 3-4 minutes. When you start to see little bubbles popping up throughout the pancakes, it’s a sign that it has cooked through the first side. Gently stick a spatula under the pancake and if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Step 5– Flip pancake and allow to cook for another 3-4 minutes on the opposite side. Continue process until batter is done and all pancakes have been cooked through. Keep cooked pancakes on a cooling rack if possible and keep them warm.
- Step 6– Serve immediately with maple syrup and any preferred toppings such as butter and fresh fruit. Enjoy!
Tips and Substitutions:
- Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
- No applesauce? No problem– Substitute for a large ripe banana. The applesauce in this recipe helps the pancakes get fluffy. A ripe banana will help achieve the same result.
- Not a fan of coconut oil or you’re out of it?- Substitute for olive oil, unsalted butter, or ghee.
- Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped.
- Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
Fun Mix-In Ideas:
Gluten-free pancakes are versatile and can be made even more tasty by adding your favorite add-ins. Some of our favorites are:
- Dark Chocolate Chips
- Blueberries
- Bananas
- Apple slices and cinnamon
- Nut-Butters– such as peanut butter or almond butter
- Cacao powder to make chocolate pancakes- add a bit more maple syrup for more sweetness.
- Nuts– such as walnuts, almonds, pecans, etc.
Best Gluten-Free Pancakes FAQ’s:
What is Gluten?
Gluten is a protein found in different cereal grains such as rye, barley and especially wheat. Those with celiac disease are highly allergic to gluten and therefore can’t consume it at all. Gluten can also cause sensitivity in those with other digestive issues or illnesses.
What are gluten free pancakes made of?
Gluten free pancakes are made with a gluten-free flour mix. You can use a store-bought all-purpose gluten-free flour, however these tend to have other ingredients in them that are not the healthiest. These are such as starchy flours and gums.
For our homemade gluten-free pancakes we use a simple blend of blanched almond flour (which gives pancakes consisntency) and tapioca flour (which makes the pancakes light and fluffy). Our recipe for gluten free pancakes also calls for applesauce, which prevents baked goods from getting too dense and tough; making them nice and fluffy. Other ingredients include more traditional ones that you find in other conventional pancake recipes. Such as eggs, oil, baking powder, salt, etc.
How do you know when it’s time to flip the pancakes?
There are a couple of ways you can tell when a pancake can be flipped. The first way to tell is when you see small bubbles that pop-up on pancakes while cooking them. This is a good sign that they are ready to be flipped.
Another easy way to tell is by gently sticking a spatula under the pancake when ready to flip. if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
Both of these methods work for both gluten-free and conventional pancakes.
How long should a pancake cook on each side?
Allow each pancake to cook for 3-4 minutes on each side.
How do you ensure that your gluten free pancakes are fully cooked through?
The first step is to ensure your cooking surface is preheated. Oil your griddle or skillet and bring to a heat. You know your surface is heated by holding your hand over it (about 5-6 inches over it) and can feel the heat. Pour increments of 1/4 cup of the batter onto the heated surface. Once bubbles start to appear on batter, the pancakes are ready to be flipped. Cook the other side for 3-4 more minutes. Both sides of each pancake should have a golden-bright shade. This is a good sign that the pancakes are fully cooked through.
Meal Prepping it:
Pancakes are always great for meal prepping. They are quick and easy to make and you typically get a decent amount. This pancake recipe can be doubled to make twice as many and freeze half of the batch. This is a great way to meal prep breakfast. You will always have pancakes stashed away in the freezer for busy mornings.
How to freeze Gluten-Free Pancakes:
These Gluten-Free Pancakes are freezer friendly. They can be made in batches and frozen in a plastic or silicone bag, or any freezer friendly container. I highly recommend placing pieces of parchment paper in between the pancakes before freezing. This will prevent them from sticking together. Freeze for up to 3 months.
How to reheat Gluten-Free Pancakes:
The best way to reheat leftover gluten free pancakes is by placing them on a griddle or skillet again and heating them up for 1-2 minutes on each side. This will preserve the consistency and fluffiness of the pancakes. Another great way to reheat them is by placing them in the oven at 350 degrees Fahrenheit for 4-5 minutes. I would avoid reheating them in the microwave because it will make the pancakes get too soft and mushy.
If frozen, thaw pancakes out in the fridge overnight. The next day, reheat them by following one of the above suggested methods.
Did you like this Best Gluten-Free Pancakes recipe? You may also like these other recipes for gluten-free pancakes:
- Butternut Squash Chia Pancakes with Homemade Berry-Chia Sauce
- Banana-Berry Sheet Pan Pancakes
- Mint Chocolate Chip Pancakes
- Green Smoothie Pancakes
Best Gluten-Free Pancakes
Warm, fluffy, moist Gluten-Free Pancakes are so tasty and easy to make. Made with gluten-free flours, applesauce, coconut oil, and maple syrup. Top them with fresh berries and a drizzle of maple syrup for a delicious breakfast or brunch.
Ingredients
- 2/3 cup unsweetened applesauce
- 2 eggs
- 2 tbsp coconut oil (plus more for greasing)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- 1 tsp ground cinnamon
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
Instructions
In a large mixing bowl whisk together egg, applesauce, maple syrup, coconut oil and vanilla extract until ingredients are well combined. Add cinnamon and salt and continue to whisk until spices are well blended into mixture.
Next, fold in dry ingredients; almond flour, tapioca flour, and baking powder. Whisk until batter is formed making sure there aren't any traces of flour left.
Grease a griddle or cast iron skillet with coconut oil and heat up at 350 degrees Fahrenheit or heat up on medium-high heat if using a pan on stovetop.
Pour increments of about 1/4 cup of batter onto heated surface. Allow pancakes to cook for about 3-4 minutes. When you start to see little bubbles popping up throughout the pancakes, it's a sign that it has cooked through the first side. Gently stick a spatula under the pancake and if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won't easily slide under the pancake, don't force it. Remove spatula and allow pancake to continue cooking for another few seconds.
Flip pancake and allow to cook for another 3-4 minutes on the opposite side. Continue process until batter is done and all pancakes have been cooked through. Keep cooked pancakes on a cooling rack if possible and keep them warm.
Serve immediately with maple syrup and any preferred toppings such as butter and fresh fruit. Enjoy!
Recipe Notes
Tips and Substitutions:
- Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
- No applesauce? No problem– Substitute for a large ripe banana. The applesauce in this recipe helps the pancakes get fluffy. A ripe banana will help achieve the same result.
- Not a fan of coconut oil or you’re out of it?- Substitute for olive oil, unsalted butter, or ghee.
- Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped.
- Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
***Post originally published on August 19, 2020.
