Gluten Free Pancakes Recipe - The Honour System (2024)

This easy Gluten Free Pancakes recipe is made using nutritious quinoa flour, offering a wholesome twist to the classic breakfast favorite. They are light, fluffy, and delicious making them the perfect choice for those with gluten sensitivities or dietary preferences.

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You have come to the right place for the best gluten-free pancakes. Who doesn’t love a tall stack for breakfast? Check out all of our tasty and Healthy Breakfast Recipes for inspiration.

Why we love this recipe

• Quinoa flour adds a unique nutty flavor to the pancakes.
• This recipe offers a gluten-free alternative for individuals with celiac disease or gluten sensitivities, allowing them to enjoy pancakes without discomfort
• Quinoa flour is rich in protein, fiber, and various nutrients, making the pancakes a healthier and more nourishing choice for breakfast or brunch.

Ingredients

• quinoa flour – other varieties of gluten-free flour work well also. An all-purpose gluten-free flour blend or even a gluten-free pancake mix can be substituted.
• baking powder + baking soda – we like to use both for fluffy pancakes.
• salt – enhances all of the flavors in the batter.
• yogurt – this adds moisture resulting in fluffy and tender pancakes. We use unflavored yogurt to avoid any added sweeteners.
• milk – we generally use regular cows’ milk but dairy-free milk options will also work. Try almond milk, oat milk, or even hemp milk instead.
• egg – eggs act as a binder holding the pancakes together and creating structure. For egg-free pancakes, you can substitute 1/4 cup of unsweetened applesauce as an egg replacer.
• vanilla extract – we love a bit of vanilla to add that classic sweetness.
• maple syrup – the quinoa flour can have a slightly bitter taste and this added touch of sweetness balances it out.

Equipment

• mixing bowls – you will need two. One for the dry ingredients and one for the wet ingredients.
• whisk – to mix the batter.
• non-stick pan or griddle – we use a ceramic-coated non-stick pan to avoid any potentially harmful chemicals such as PFAS.
• measuring cups – both for measuring the ingredients and using to portion the batter evenly onto your pan.
• flat spatula – for flipping the pancakes.

Instructions

Step 1

First, start by whisking together the dry ingredients in a large mixing bowl. Set this aside.

Step 2

Next, stir together the wet ingredients in another bowl. Then, gently add the flour mixture, bit by bit, stirring until just combined.

Step 3

Let the pancake batter rest while you heat the skillet over medium-low heat. Lightly grease the pan with a touch of butter, oil, or a ghee spray.

Then, add the batter to the warmed pan or griddle. We use a 1/4 cup measuring cup for even portions.

Once small bubbles start to form on top it is time to flip the pancakes over. This takes about 2-3 minutes.

Step 4

Let the pancakes cook on the other side for another 2 minutes until golden. Then transfer the warm pancakes to a plate.

Expert tip

Don’t over-mix the pancake batter. Overmixing makes your pancakes chewy instead of fluffy.

Avoid overmixing and you will be rewarded with that fluffy texture like these.

Recipe variations

• Add fresh or frozen blueberries to the pancake batter before cooking and spin these into blueberry pancakes.
• Swirl a mixture of cinnamon, sugar, and melted butter onto the pancake batter as it cooks and create a gluten free cinnamon rolls vibe. Or try these decadent Almond Flour Cinnamon Roll Muffins!
• Incorporate canned pumpkin puree and a pinch of pumpkin pie spice into the batter for cozy fall-inspired pumpkin spice pancakes.
• Make lemon poppy seed pancakes by adding fresh lemon zest and a tablespoon or two of poppy seeds to the batter.

Serving suggestions

• Classic and always satisfying, drizzle your fluffy gluten free pancakes with pure maple syrup. Drawing from my experience, it is the best pancake syrup hands down.
• Serve with a side of bacon for a sweet and savory combination.
• Top your pancakes with a variety of fresh fruits such as sliced strawberries, blueberries, raspberries, or sliced bananas. The natural sweetness and vibrant colors of the fruits make for a beautiful presentation.
• Finish your pancakes with a dollop of whipped cream for an extra creamy and indulgent touch.

FAQS

Storage tips

• Keep any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Let the cooked pancakes cool completely at room temperature before storing them. This helps prevent excess moisture buildup and keeps them from becoming soggy.
• Reheat them in a microwave, toaster oven, or a conventional oven.

More gluten-free breakfast recipes

**This recipe was originally posted on September 29, 2020, updated on June 16, 2022, and updated again on July 15, 2023, with recipe notes, writing, and new photos.**

If you’ve tried our easy gluten-free pancake recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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