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.
Affiliate Disclosure Statement: As an Amazon Associate, I earn from qualifying purchases. Some of the links in this post are affiliate links, which means that I will earn a commission if you choose to make a purchase. I only recommend products I have tried and use.
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.
Gluten-Free Dairy-Free Pancakes
Equipment
- Electric Griddle or large pan
- Kitchen Scale
- 2 large mixing bowls
- Measuring cups
- Measuring spoons
- Small bowl for melting butter
- whisk
- Spatula for flipping
Ingredients
- 8 ounces Gluten-free flour blend (1 1/2 cups) See notes
- 1/2 tsp Xanthan gum Omit if your flour blend contains this ingredient
- 2 tbsp Sugar
- 2 tsp Baking powder
- 1 tsp Salt
- 8 ounces Dairy-free milk (approximately 1 cup) I use oat milk
- 2 large Eggs
- 1/2 stick Dairy-free butter I use Earth Balance
- 1 tsp Vanilla 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
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.
What’s The Best Gluten-Free Pancake Mix?
There are many store-bought gluten-free pancake mixes available. Here are some of the most recommended brands.
Bob’s Red Mill Gluten-Free Pancake Mix, Bisquick Gluten-Free Pancake Mix, King Arthur Flour Gluten-Free Pancake Mix, Pamela’s Non-Dairy Gluten-Free Pancake and Waffle Mix, and Pamela’s Gluten-Free Baking and Pancake Mix (paid Amazon links). Check the ingredients carefully for other allergens such as milk, soy, and nuts. Different brands use different flour blends.
Does IHOP Have Gluten-Free Pancakes?
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!
Blessings, Laura xo
