Gluten free Pancakes Healthy
5/5 - (1 vote)

These fluffy buttermilk pancakes have no idea they’re gluten-free!

They’re simple to make but excellent en

ough for a family brunch on Saturday morning. For gluten-free bliss, drizzle with maple syrup. Option for vegans.

Why Are These Pancakes So Delicious?

Gluten free Pancakes Easy
Food: Gluten-free Pancakes (Source: Life after Wheat)
  • These gluten-free pancakes are the richest, sweetest, fluffiest, and indulgent we’ve ever had.
  • This recipe is really simple, but it doesn’t taste gluten-free (unlike other gluten-free meals we’ve tried).
  • With a few simple substitutions, these fluffy gluten-free pancakes can also be made vegan.

The Best Way To Make Them

  1. In a large mixing bowl, combine the egg or egg substitute, granulated sugar, vanilla essence, and vegetable oil.
  2. In a mixing dish, combine the gluten-free flour, baking powder, and salt. Mix until everything is well blended.
  3. Stir in the milk until it is completely mixed. Add an extra 1-2 teaspoons of milk if you want thinner pancakes. (We prefer them thick!)
  4. Spoon the batter into a 14-cup measuring cup and pour one pancake onto a prepared skillet or griddle. Cook until the batter begins to bubble, then turn it. Cook until golden brown, stirring occasionally. Continue with the remaining pancakes.
  5. Serve with butter and maple syrup, whipped cream and berries, or any other topping of your choice.

Chef’s Advice

  • Use a flax egg instead of an egg, non-dairy milk instead of buttermilk, and vinegar instead of buttermilk to make vegan pancakes.
  • If your gluten-free flour contains xanthan gum, your pancakes will have the proper texture and be light and fluffy. If you can’t locate any that do, add 1-2 tablespoons xanthan gum to the batter instead. But don’t go overboard! It has the potential to make your batter gummy.
  • Try topping these wonderful gluten-free pancakes with homemade strawberry sauce or maple cinnamon butter for an extra special treat.

Gluten-Free Pancakes

5 minutes to prepare
10 minutes to cook

These gluten-free pancakes are simple to make and tasty. Also vegan choices!


  • 2 tablespoons white sugar or coconut sugar
  • 1 egg or flax egg
  • 2 tablespoons neutral oil like avocado or coconut
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose gluten-free flour (Make sure you use a blend that includes xantham gum)
  • salt large pinch
  • 1 tablespoon baking powder
  • 3/4 cup milk of choice dairy, almond, oat, etc.
  • 1 teaspoon vinegar or use 3/4 cup buttermilk in place of milk of choice and vinegar


  • Griddle or pan

Instructions For Gluten-Free Pancakes

Gluten free Pancakes
Food: Gluten-free Pancakes (Source: Life after Wheat)
  1. In a large mixing basin, whisk together the egg or flax egg, sugar, vanilla extract, and oil.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Whisk everything together thoroughly. Whisk in the milk and vinegar until smooth. Add an extra 1-2 teaspoons of milk if you want thinner pancakes.
  3. Over medium heat, heat a griddle or frying pan. Before frying each pancake, grease the griddle and pour the batter over it with a 1/4 cup measuring cup.
  4. Cook the pancakes until the batter bubbles and the pancakes puff up. Cook the pancakes on the other side until golden brown on the bottom and just cooked through.
  5. Butter, syrup, or your favorite topping Enjoy!


  • Use a flax egg instead of an egg, non-dairy milk instead of buttermilk, and vinegar instead of buttermilk if you’re vegan.
  • If your gluten-free flour does not include xanthan gum, add 1-2 tablespoons to the batter.
  • If using buttermilk, leave out the milk and vinegar entirely. After stirring in the flour and baking powder, add 3/4 cup buttermilk. If necessary, add 1-2 teaspoons more liquid to thicken the batter.

Nutrition Information

Calories: 285kcal, Carbohydrates: 39g, Protein: 6g, Fat: 13g, Saturated Fat: 1g, Cholesterol: 55mg, Sodium: 108mg, Potassium: 424mg, Fiber: 4g, Sugar: 10g, Vitamin A: 79IU, Calcium: 283mg, Iron: 2mg, Net Carbs: 35g