Gluten-Free Dairy-Free Pancakes drizzled with syrup.
These gluten-free dairy-free pancakes are light and fluffy. They are perfect for a special occasion or for a lazy weekend morning. I requested these for our Mother’s Day breakfast this year. We like to top them with chocolate chips, and maple syrup. Whatever topping you choose these are sure to satisfy. Go ahead and give these a try. You’ll never know they are gluten-free.
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How To Make This Recipe
Lightly coat an electric griddle(paid Amazon link) or pan with oil. Heat the griddle to 375 degrees Fahrenheit or pan to medium heat.
While the griddle is heating, mix up your batter.
First, weigh your gluten-free flour blend on a kitchen scale(paid Amazon link) and add it to a large mixing bowl. You can find my gluten-free flour blend HERE).
To the bowl add the xanthan gum (if needed), sugar, baking powder, and salt. Combine the ingredients with a large spoon, then set the bowl aside.
Weigh the dairy-free milk on a kitchen scale, then add it to a large mixing bowl.
To the bowl add the eggs, dairy-free butter (melted), and vanilla. Whisk all the wet ingredients together.
Gradually add the dry ingredients to the wet ingredients and whisk together until the batter is smooth.
Pour the batter 1/4 cup at a time onto the griddle to make approximately 4″ round pancakes.
Cook the pancakes until the batter starts to bubble up then flip each pancake. Cook on the other side until browned.
Repeat the process until the batter is used.
Place on a serving plate.
Optional Variations
Add sliced bananas to the batter for gluten-free banana pancakes.
Fold fresh blueberries into the batter for gluten-free blueberry pancakes.
For extra sweetness, top with chocolate chips or sprinkles.
If you can tolerate them, add nuts (pecans, walnuts) to the batter or use as a topping.
These gluten-free, dairy-free pancakes are light and fluffy. They are perfect for a special occasion or for a lazy weekend morning. Top them with your favorite toppings and enjoy!
1/2tspXanthan gumOmit if your flour blend contains this ingredient
2tbspSugar
2tspBaking powder
1tspSalt
8ounces Dairy-free milk (approximately 1 cup)I use oat milk
2large Eggs
1/2stickDairy-free butterI use Earth Balance
1tspVanilla extract
Instructions
Lightly coat an electric griddle or pan with oil.
Heat the griddle to 375 degrees Fahrenheit or pan to medium heat. While the griddle is heating mix your batter.
First, weigh your gluten-free flour mix on a kitchen scale and then add it to a large mixing bowl.
Next, to the bowl add the xanthan gum (if needed), sugar, baking powder, and salt.
Combine the ingredients with a large spoon, then set the bowl aside.
Weigh the dairy-free milk on a kitchen scale, then add it to a large mixing bowl.
To the bowl add the eggs, dairy-free butter (melted), and vanilla.
Whisk all the wet ingredients together.
Gradually add the dry ingredients to the wet ingredients and whisk together until the batter is smooth.
Pour the batter 1/4 cup at a time onto the heated griddle to make approximately 4" round pancakes.
Cook the pancakes until the batter starts to bubble up, then flip each pancake. Cook on the other side until lightly browned.
Repeat this process until the batter is used.
Place on a serving plate.
Top with your favorite toppings and enjoy!
Notes
Calories are approximate and based on 1 4 inch pancake. Use my Gluten-Free Flour Blend RecipeThis recipe makes a thicker batter. For thinner pancakes, add 1-2 tablespoons of milk.Optional pancake toppings: fresh blueberries, fresh strawberries, sliced bananas, chocolate chips, sprinkles, or nuts.
What Are Gluten-Free Pancakes Made of?
Basic gluten-free pancakes are made with gluten-free flour mix, xanthan gum (if your flour mix does not contain this ingredient), liquid, egg, and butter. The ingredient ratio is 2 parts gluten-free flour, 2 parts liquid, 1 part egg, and 1/2 part butter. For these gluten-free dairy-free pancakes, I substitute dairy-free milk for the liquid and use dairy-free butter.
Can You Freeze Gluten-Free Pancakes?
Yes. Cool the pancakes completely, then wrap them in foil or plastic wrap. I wrap 2-3 together so it’s easy to pull out a few servings at a time. Place the wrapped pancakes in a sealed storage bag and store them for up to 3 months in the freezer. To reheat, defrost in the refrigerator for a few hours. Place pancakes in the toaster or microwave for about 1 minute until hot.
IHOP’s menu states it has gluten-friendly pancakes, which is NOT the same as gluten-free. Another term used in restaurants is gluten-sensitive. This is also NOT the same as gluten-free. Gluten-friendly and gluten-sensitive mean that the food is not prepared in a dedicated gluten-free area or facility so cross-contamination can occur. When you eat out always check with the staff and chef when ordering, and make them aware of your allergies.
Did you make this gluten-free dairy-free pancake recipe? Leave a comment and let me know what you think.
DON’T FORGET…Check out more of my gluten and dairy-free breakfast recipes HERE!