Go Back Email Link
+ servings
Stack of gluten-free pancakes topped with almond butter and apples

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!
Course Breakfast
Cuisine American
Keyword fluffy pancakes, healthy pancakes, vegan pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 pancakes
Calories 104kcal


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