The best gluten free pancakes that are fluffy on the inside and crisp on the outside. You can also use this gluten free dairy free pancake recipe to make gluten free waffles. I'm sharing my secret to making these gluten free pancakes super fluffy below!
Gluten free pancakes are a requirement of mine ideally once a week. There's nothing like a slow Sunday morning with a cozy cup of coffee and a delicious stack of crispy and fluffy gluten free pancakes to really close out the weekend on a high note. Now that most of us are working from home though, why not bring the weekend vibes into your weekday morning with this easy gluten free pancake recipe? The perfect pancake is a balance of fluffy on the inside and crispy on the outside which can be difficult to achieve, but I am happy to say I've nailed it! These are the best crispy and fluffy gluten free pancakes you will ever have!
What do I need to make these fluffy gluten free pancakes?
Gluten Free 1:1 Flour: In order to make these gluten free pancakes, you will need gluten free 1:1 flour. What exactly is 1:1 flour, you ask? Well, it's simply gluten free flour that is the perfect 1:1 replacement for all purpose flour. My favorite brand to use in this gluten free pancake recipe is Bob's Red Mill, but if you have another brand you prefer, feel free to use it.
White Vinegar: This is key in making these gluten free pancakes both crispy AND fluffy. White vinegar mixed into milk or non-dairy milk creates a sort of DIY buttermilk which then reacts with the baking soda and baking powder to create the fluffy inside and crispy outside! #science!
Baking Soda + Baking Powder: Since this is a gluten free pancake recipe, I use both baking soda and baking powder as raising agents to compensate for the lack of gluten in this pancake recipe. They react with the white vinegar, allowing for a super fluffy gluten free pancake.
Non-Dairy Milk: I like to use oat milk because I personally just prefer it, but you can use almond milk, soy milk, or your favorite nut milk to make these gluten free dairy free pancakes.
Maple Syrup: Always, always, always splurge for pure maple syrup! Please do not make your tummy and taste buds sad by using the junk in the plastic bottles at the grocery store! That being said, if you are watching your sugar intake, I do recommend Lakanto Foods Monkfruit Maple Syrup. It's still not the real thing, but it tastes good and is made with clean ingredients if your budget or diet doesn't allow for the real thing.
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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Can I use grain free flours like almond flour?
I have not yet tested that, but if you are looking for a grain free pancake recipe, you can try my 3 Ingredient Gut Friendly Pancake recipe instead. They are completely flourless!
What if I don't have oat milk or almond milk?
You can use whatever type of milk you prefer in these gluten free pancakes. I prefer to use oat milk or almond milk even though I am not dairy free. If you do not need to make these dairy free pancakes, you can use cow's milk if that is all you have available.
Can I add fruit or additional flavors to this gluten free pancake recipe?
Absolutely! I like to add blueberries, chocolate chips, and even protein powder to these gluten free pancakes. I also will add 1/2 cup pumpkin puree and pumpkin pie spices in the fall if I am feeling festive!
How do I translate this gluten free pancake recipe into gluten free waffles?
That's easy! You do not have to prepare this gluten free pancake recipe any differently if you prefer gluten free waffles instead. All you need is a waffle iron and you are good to go! This recipe will make 4 gluten free waffles.
Do I need to add vinegar?
Yep! This is my "secret" to creating the best crispy AND fluffy gluten free pancakes. Don't skip it! If you do not have white vinegar, apple cider vinegar will work too. Don't worry, you can't taste it in the final product!
1 + 1/3 cup Gluten Free 1:1 Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
2 Large Eggs
1/2 c Oat Milk or Non-Dairy Milk of Choice
1 tbsp Pure Maple Syrup
1 tbsp White Vinegar
1. Pre-heat oven to 250F and set a small cookie sheet in the oven.
2. In a medium mixing bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Whisk together with a fork or whisk to fully combine.
3. In a separate small bowl, add milk + vinegar, allowing to sit up to five minutes.
4. While vinegar + milk sit, in a large mixing bowl, beat eggs with maple syrup. After five minutes, whisk in milk + vinegar mixture into the bowl of eggs and syrup.
5. Gradually add dry ingredients to the wet ingredients in 1/2 cup increments, whisking to combine.
6. Once ingredients are fully combined and you have whisked away any clumps of flour, heat a greased skillet on the stove top.
7. Using a 1/4 cup measuring cup, ladle the batter into the hot skillet. Once pancake batter begins to bubble, flip it using a spatula. Cook approximately 2-3 minutes on each side or until golden brown.
8. Place the cooked pancake onto the baking sheet in the oven to keep warm while you repeat the process with the remaining batter.