Dairy and Gluten Free Pancakes

Think you’ll never enjoy classic pancakes again just because you’re gluten-free? Think again. These sugar, dairy, and gluten-free pancakes are ultra-fluffy, easy to make, and taste shockingly close to the traditional pancakes you grew up with (and if you’re just getting started, here are some beginner tips for a gluten-free diet). My kids actually prefer these over my protein stacks, which says everything.

While they’re more of a cozy weekend treat than a fueling breakfast, they fit beautifully into a balanced lifestyle and pair perfectly with my homemade protein pancake mix on higher-protein days. I also love how well these homemade gluten-free dairy-free pancakes support the benefits of a dairy-free diet without sacrificing texture or flavor. Consider them your new go-to for slow mornings, big brunches, or anytime you want pancake comfort.

Inngredients and Substitutions

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

• Gluten-free baking flour: Know that a gluten-free flour blend cannot be substituted directly for almond flour, oat flour, or rice flour. I haven't tried it with gluten-free all-purpose flour, but I imagine it would work well. You'd just have to add a smidge more baking powder and xanthan gum (to bind it better).
• Maple syrup: 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. That said, you can actually omit this, and the pancakes are still delicious.

See the recipe card for full information on ingredients and quantities.

Flavor Variations and Add-Ins

These gluten-free dairy-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 coconut milk caramel sauce is tasty too!

How To Make Dairy and Gluten-Free Pancakes

Expert Tips

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.

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

Making Them In Advance and Storing

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

Fridge: Once cooked, let them cool fully. Store them 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.

Freezer: You can 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.

Dairy and Gluten-Free Pancakes FAQs

More Dairy and Gluten-Free Breakfast Recipes

If you tried this Fluffy Dairy and Gluten-free Pancakes Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!