Dairy and Gluten Free Pancakes

Your new favorite pancakes recipe. These dairy and gluten free pancakes are the fluffiest ones you’ll find. Similar to the traditional pancakes you grew up with, this recipe is easy to make and has everyone coming back for second helpings.

Do you think you’ll never have classically delicious pancakes or baked goods again now that you’re gluten-free? Think again (and here are some beginner tips for a gluten-free diet FYI).

These fluffy gluten-free pancakes are just what you’re looking for. They’re ultra-light, easy to make, and beyond fluffy. In fact, out of all the pancake recipes and protein pancakes I have, my kids love this one the most.

As a Certified Nutrition Coach, I won’t tell you that these fluffy gluten-free pancakes are overly fueling. But they make a delicious Sunday morning breakfast treat. And since I’m a firm believer in carb cycling (check out these carb-cycling meal plans), these can fit into any diet… without the guilt.

Ingredients and Substitutions

As mentioned, you only need the basics for these dairy-free gluten-free pancakes.

Know that a gluten-free flour blend cannot be subbed out directly for almond flour, oat flour, or rice flour. Also, honey will work for the maple syrup[ but if you’re replacing it with sugar, you’ll need to add a bit more liquid to the pancake batter.

Expert Tips To Make Them

If your baking flour does not contain xanthan gum, you’ll want to add a teaspoon to the batter so that the pancakes hold together. I like to use Bob’s Red Mill 1:1 baking flour because I know how it reacts.

When you whisk the ingredients, you want to ensure you get mostly all of the flour clumps out. Wait one minute and then whisk again so that everything is absorbed.

I like to use silicone pancake molds so that the pancakes take on a beautiful texture (and this way kids can’t fight over who gets the “big” one).

Tap the measuring cup of flour before you finish measuring. This helps to get out all the air bubbles so that it’s accurate.

When in doubt, cook lower. Low and slow gives the most delicious, golden-brown exterior.

For the milk: we use homemade hemp milk here the most, but any almond milk or oat milk will work. Just don’t use coconut milk from a can as it’s too thick and for gluten-free baking, you need a ton of liquid. Learn more about dairy-free baking tips.

How To Make Dairy and Gluten-Free Pancakes

Hack: when you portion your next batch, first make sure to whisk up the batter so it stays fluffy. Then, turn your stove down ever so slightly. The second batch always tends to cook faster and hotter, and this keeps the pancakes golden brown.

Pancake Add-Ins

These gluten-free pancakes can easily be transformed into your favorite flavor! Some delicious things to add to the pancake batter are:

• Fresh berries
• Mini chocolate chips
• Candy canes
• Sprinkles
• Mini marshmallows

Of course, topping them with something like peach compote or dairy-free caramel sauce is tasty too!

Making Them In Advance and Storing

Typically, gluten-free baked goods become denser when they’re stored. However, these pancakes are the exception.

You can turn this pancake recipe into a meal prep recipe easily enough.

Once cooked, let them cool fully. Store them in the fridge in an airtight container for up to three days. When you’re ready to eat them, either microwave them briefly or pop the gluten-free pancakes into the toaster.

You can also freeze the pancakes for up to 3 months. Make sure to store them separated between layers of parchment paper so that they don’t break apart from sticking. When you want them, let them thaw overnight in the fridge.

Frequently Asked Questions

Other Gluten-Free Breakfast Recipes You'll Love

•  Peanut butter baked protein oats
• 4 Ingredient protein pancakes
• Collagen protein pancakes
• Coffee chia pudding