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April 7, 2020

by Alyssa

Best Gluten-Free Pancake Recipe

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This is the only gluten-free pancake recipe you'll ever need! They're nice and fluffy, only use 7 ingredients and can also be made vegan!

4 Ways to Make Gluten-Free Pancakes

We're back with another pancake recipe you guys!

In case you don't already know, I'm a bit pancake obsessed. I think this is at least our 10th pancake recipe on the blog, and somehow I keep coming up with new recipes and flavors.

Today's goal is simple: to give you the perfect gluten-free pancake recipe that you can use in all different ways. This recipe uses just 7 ingredients, it can be made vegan, it's fluffy and it's easy to make. Think of it like your classic, every weekend pancake that will never steer you wrong. It's that good!

Gluten-Free Pancake Ingredients

Easy Gluten-Free Pancake Ingredients

Let's first run over the ingredients. I wanted to keep this as simple as possible without sacrificing on two things: flavor and fluffiness. And we totally nailed it with this ingredient combo!

Here's what you'll need to make this recipe:

  • Quinoa flour: my all-time fave gluten-free flour that I think should be in absolutely everyone's cupboard! This flour is versatile, it's light, it's high protein and it's just all-around fab.
  • Oat flour: I love oat flour because it's really fluffy and also can be made at home. You just blend oats in your blender until they're a fine flour. I keep a batch of homemade oat flour on hand just as I would any other flour!
  • Baking powder: a key to make them nice and fluffy!
  • Eggs: I chose to use eggs in this recipe because I think they make the pancakes a little fluffier, but you can totally substitute them for a vegan egg. If you need some ideas, here's a list of the best vegan egg substitutes!
  • Milk of choice: I usually use unsweetened almond milk in my pancakes, but anything will work.
  • Maple syrup: I find that pancake batter is always a teeny bit better with sweetness! I love maple syrup, but honey or coconut sugar would also work.
  • Oil: adding a bit of fat to your pancakes will help give them a rich texture! I use olive usually (you can't taste it!), but you can use whatever type you'd prefer.

And feel free to add in a splash of vanilla, a sprinkle of cinnamon and/or a dash of salt to boost the flavor even more!

How to make Gluten-Free Pancakes

How to make Fluffy Gluten-Free Pancakes

Pancakes are probably the easiest thing to make on the planet. Especially this recipe since it's only 7 ingredients. I make my pancakes in a few stages:


Mix all your ingredients into the bowl. Yes, all of them. Into the same bowl. No need to do wet and dry separately. Just beat them all together really well so the eggs get beaten thoroughly. (p.s. don't have to worry about over-mixing since they're GF!)


Cook your beautiful pancakes over medium-low heat. Top them with your toppings (like bloobs or chocolate chips) and wait for the bubbles to form. Once you see bubbles, flip those babies over and cook them just a few seconds longer.


Top them with your faves! For me, it's always: coconut yogurt, berries, and syrup (and sometimes a drizzle of almond butter).

Flavor Ideas for Pancakes

The Best Gluten-Free Pancake Recipe: 4 Ways

What's great about this recipe is you can make it any which way you want. This is your basic gluten-free pancake, so have fun with your mix-ins! We've got a video below that shows you four of my favorite flavorings, but here they are:

  • Blueberry – I mean duh…it's the best!
  • Lemon – it's bright and fresh! I would have added poppy seeds too but I didn't have them because #quarantinelife
  • Apple & cinnamon – I usually grate a small apple and add a dash of cinnamon. So good for fall!
  • Chocolate chip – when you need a little extra sweetness in your life, chocolate chip pancakes are just the best!

Of course, you could also do a million other things too! Banana, coconut, pecans, raspberries, strawberries, peanut butter chips, etc. So many options!

Gluten-Free Chocolate Chip Pancakes

Can You Freeze Pancakes?

YES! You can 1000% freeze your pancakes. And I literally do it all the time. If you're a frozen waffle lover – you know like the ones from the store – these are better. Frozen pancakes make the easiest breakfast of all time!

How to Reheat Pancakes

Okay so you've frozen your pancakes, what now?! Easy peasy. Pop them out of the freezer, toss them in your toaster oven and toast them up. They might be slightly crispy on the outside, but they're like a better version of toast. I top them with the same things and it's literally like a 4-minute breakfast. Doesn't get any easier. You guys… freezing pancakes might just be my favorite thing about pancakes!

I hope you love this recipe as much as we do! It's so easy and makes the fluffiest gluten-free pancakes ever ❤️

Gluten-Free Blueberry Pancakes

More Gluten-Free Pancake Recipes to try:

The Best Gluten-Free Pancakes

This is the only gluten-free pancake recipe you'll ever need! Customize it with your favorite add-ins and toppings and enjoy the epic pancake breakfast you deserve!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 pancakes
Calories 104kcal
Print Pin
Stack of gluten-free pancakes topped with almond butter and apples
5 from 6 votes


for the mix ins (choose 1 of):

  • 1/3 cup blueberries
  • 1/3 cup chocolate chips
  • 2 tablespoons lemon zest
  • 1 cup grated apple (from 1 small apple)


  • Whisk together the dry ingredients.
  • In a separate bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!
  • Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
  • Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.



To store: You can store leftover pancakes in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat them in your toaster, microwave, or a 350ºF oven.


Serving: 1pancake | Calories: 104kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 43mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Calcium: 66mg | Iron: 1mg
4 Ways to Make Gluten-Free Pancakes
4 Ways to Make Gluten-Free Pancakes

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Hi! I don’t have quinoa flour on hand so could I just replace all the flour with all purpose GF flour? I will go buy quinoa flour eventually, I just don’t have it right now and would like to try this recipe 🙂

    • Oat flour is a better substitution for quinoa flour but if you want to substitute all of the flour with GF all-purpose flour that should work too. Start with less than 2 cups of flour and see if you need the full amount after stirring that in 🙂

  2. I loved the possibility of using quinoa and oats in a pancake. And while the e pancakes looked good, they turned out too dense (probably because of the quinoa flour). Even with maple syrup added to the batter, we couldn’t get any hint of sweetness again probably because they were so dense. Did anyone else experienced this too? Are these supposed to be so dense.

    Could we make this using only oat flour instead (and no quinoa flour)?
    Thank you so much for sharing your creativity and love for pancakes! 😊

    • Thanks so much for bringing this to my attention. Yes! I definitely think you could try oat flour to make them a little lighter. Let me know how they turn out!!

  3. Turned out fantastic. I halved all the ingredients; I used 1/2 ground oat flour, 1/2 quinoa, 1 egg, 1/2 soy milk, 1/4 tsp baking soda, 1/2 tsp vinegar, 1tsp maple syrup, and little bit of olive oil on pan.
    After pouring batter on pan, I just put sliced bananas on top of it and flipped it when the pancake was bubbly. Turned out amazing!! the pancake wasn’t too heavy and the scent of quinoa flour was decent. Thank you for the recipe.

  4. Hi, I’m wondering what kind of coconut yogurt do you usually use? Yours is always so creamy, nice and thick, but all the coconut yogurts I usually get at the market are runny, watery and thin! Thanks!

  5. Hi love you pancakes found a difficulty founding quinoa flower can I use buckwheat instead or normal white one thanks in advance 😄

  6. Hello
    I recently started following you on YouTube cause I find that my tummy is getting increasingly sensitive to gluten.
    I have a question about the flours you use for you pancake recipe. Can I use Madioc flour instead of quinoa flour?
    Thank for sharing your knowledge 😊


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