Gluten Free Pancake Recipe From Scratch
This gluten free pancake recipe makes soft, fluffy pancakes from scratch with a tender center and lightly golden edges. Simple ingredients and an easy homemade batter create classic breakfast pancakes with the satisfying texture and flavor you want.
The best gluten free pancakes you’ll ever eat
When I lived in the Pacific Northwest, I became enamored with how different the gluten free products available there were from those back home in northeast Pennsylvania. There were so many options that were every bit as flavorful as their gluten filled counterparts, with really great texture too.
This gluten free pancake recipe is one I learned to make while I was there, and I’m not kidding when I tell you that no one will know these pancakes are gluten free. You may even forget yourself! They’re soft, fluffy, and everything a stack of homemade farmhouse pancakes should be.
If you love bringing homemade breakfasts to the table, I have plenty of other recipes for you on the blog. This is currently my only gluten free breakfast recipe, but if you can have gluten, be sure to try my homemade blueberry bostock and easy pumpkin spice pancakes recipes too.
Recipe ingredients
- Almond flour: Choose finely ground, blanched almond flour rather than almond meal for a lighter, more tender pancake. It provides the primary structure while adding richness and a mild nutty flavor.
- Coconut flour: Coconut flour is highly absorbent and works with the almond flour to provide structure and help create the soft, tender texture of these gluten free pancakes.
- Baking powder: Choose a gluten free baking powder to keep the pancakes completely gluten free. It provides the leavening needed for the batter to rise and creates a lighter, fluffier texture.
- Plant milk: Use an unsweetened plant milk with a mild flavor, such as my dairy free oat milk. It hydrates the almond and coconut flours and provides the moisture needed to create the pancake batter.
- Almond oil: Use a good quality almond oil with a mild flavor. It adds fat to the batter, contributing to a soft, tender texture while complementing the almond flour.
- Vanilla extract: Pure vanilla extract provides the best flavor. It adds warmth and depth and helps give the pancakes their familiar breakfast flavor.
- Almond extract: Almond extract reinforces the nutty flavor of the almond flour and gives the pancakes additional depth. Its concentrated flavor means a small amount has a noticeable effect.
- Whipped cream: An optional spoonful of fresh whipped cream adds a light, creamy finish that pairs especially well with the nutty flavor of these gluten free pancakes.
See the recipe card for full information on ingredients and quantities.
How to make gluten free pancakes
Step 1: Add the almond flour, coconut flour, gluten free baking powder, eggs, plant milk, almond oil, vanilla extract, and almond extract to a medium mixing bowl. Whisk until the ingredients are thoroughly combined and the batter is smooth.
Step 2: Lightly coat a skillet with cooking oil and heat it over medium heat. Allow the skillet to heat before adding the batter so the pancakes begin cooking as soon as they hit the surface.
Step 3: Pour about 1/4 cup of batter into the hot skillet for each pancake. Leave enough room between the pancakes to easily turn them.
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Step 4: Cook for 2 to 3 minutes, until the underside is golden brown and the pancake is set enough to turn without breaking.
Step 5: Gently turn each pancake with a thin spatula. Cook the second side until golden brown and the center is cooked through.
Step 6: Transfer the finished pancakes to a plate and continue cooking the remaining batter. Serve warm with your favorite toppings.
Top tips
- Watch the skillet temperature between batches: Nut flours brown readily, so the skillet can become too hot as you work through the batter. If later pancakes are browning faster than the centers are cooking, lower the heat slightly.
- Turn them only once: These gluten free pancakes may not develop the same obvious bubbles on the surface that you see with traditional wheat flour pancakes. Look for the edges to appear set and the underside to be golden brown before turning, then flip once and allow the second side to finish cooking.
- Use a thin, wide spatula: Slide it completely underneath the pancake before turning. Supporting as much of the pancake as possible helps keep the tender gluten free structure intact.
- Freeze cooked pancakes for later: Allow the pancakes to cool completely, then arrange them individually on a silicone lined baking sheet and freeze until solid. Transfer the frozen pancakes to an airtight freezer container or freezer bag for storage.
- Reheat directly from frozen: Place the frozen pancakes on a baking sheet and warm them in a 350°F (175°C) oven until heated through. There is no need to thaw them first.
Serve
These gluten free pancakes are delicious with classic toppings like maple syrup, fresh berries, sliced bananas, toasted nuts, or a generous spoonful of fresh whipped cream. For something a little more special, top a warm stack with small batch blueberry compote, spiced pear chutney, strawberry pepper jam, or applesauce with homemade caramel. A pat of butter made from fresh cream melting over the top is always a great choice too.
For a sweet alternative to maple syrup, drizzle the pancakes with grape syrup from scratch or homemade pear syrup. You can also try easy vanilla simple syrup, fresh ginger simple syrup, or homemade cranberry simple syrup when you want to change the flavor of your stack.
To turn the pancakes into a full breakfast, serve them alongside eggs prepared using my diner style eggs guide and add homemade Irish breakfast sausage, homemade apple pork sausage, or easy breakfast sausage patties. This gives you that classic sweet and savory breakfast combination while keeping the pancakes at the center of the plate.
This recipe is part of my Thanksgiving recipe collection — a cozy roundup of dishes that make the holiday feel extra special.
Gluten Free Farmhouse Pancakes
Equipment
- Medium mixing bowl
- Whisk
- Cast iron skillet or frying pan
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup almond flour finely ground
- 1/4 cup coconut flour
- 1 teaspoon baking powder gluten-free
- 5 large eggs room temperature
- 1/3 cup plant milk unsweetened
- 1/4 cup almond oil
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Combine ingredients: Add the almond flour, coconut flour, baking powder, eggs, plant milk, almond oil, vanilla extract, and almond extract to a medium mixing bowl.
- Whisk together: Mix until the batter is smooth and well combined.
- Heat the pan: Add a thin layer of cooking oil to a frying pan and heat over medium heat. Make sure the oil is hot but not smoking.
- Pour the batter: Use a 1/4 cup measure to drop the batter into the pan.
- Cook the pancakes: Let the pancakes cook until the bottom is golden brown, about 2-3 minutes. Flip and cook the other side until cooked through.
- Stack and serve: Transfer pancakes to a plate and stack them. Serve immediately with your favorite toppings.
Notes
- Room temperature eggs: Using room temperature eggs helps the batter mix more evenly and improves the pancake texture.
- Thicker batter adjustment: If the batter is too thick, add a small amount of plant milk to thin it out.
- Flip at the right time: Flip the pancakes when bubbles form on the surface and the edges start to look set.
- Customize toppings: Get creative with toppings — fresh fruit, syrup, nuts, or even a sprinkle of cinnamon can elevate the flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a lovely friend who must eat gluten free. I’m sending her this recipe right away. ❤️
She’ll love it Felicia. It really is a great tasting recipe 😉
These are lovely, I never would have guessed. You styled them beautifully… very impressive!
Thanks so much! Food can be so hard to photograph. These just fell together on their own. And they’re TASTY too!
These Gluten-Free Pancakes are light, fluffy, and packed with flavor — perfect for a satisfying breakfast without the gluten! Whether you’re gluten-free or just looking for a delicious alternative, these pancakes are sure to hit the spot. If you give them a try, I’d love to hear how they turn out — please leave a review and share your thoughts with others! And if you have any questions or need any tips, feel free to ask in the comments. I’m happy to help and can’t wait to hear about your pancake experience. Enjoy!