Perfect dairy and gluten-free pancakes are light, fluffy, and are what pancake dreams are made of! Easy to make, these foolproof pancakes will quickly become a staple in your house! Top with your favorite pancake toppings for the ultimate breakfast treat!
Pancakes for breakfast (or lunch, or dinner)
Buttermilk pancakes, banana pancakes, sourdough pancakes, blueberry pancakes, even chocolate chip pancakes – they are universally one of the greatest foods ever. I love when the weekends come, because I have more time to make breakfast – the perfect time to whip up a batch of easy pancakes (or hot cakes if that’s what you call them!). Being dairy and gluten-free, it can be tough to find versions of classic foods that actually taste the same. This pancake recipe is THE BEST. They are thick, light, and fluffy! Skip the gluten-free pancake mix and make these instead!
If you’re more of a savory breakfast type of person, make some of my breakfast egg stuffed peppers to serve on the side or treat yourself to my favorite breakfast bowl or tofu scramble bowl for a vegan option!
Hot tip – top your pancakes with my whipped honey!
Why you’ll love this pancake recipe
- These pancakes are foolproof! So simple to make.
- They come together in one bowl with a handful of ingredients.
- They are gluten-free, dairy-free, nut-free, and refined sugar-free.
- Pancakes make a great breakfast or brunch, lunch, or dinner idea (I love breakfast for dinner!)
- Gluten-free, dairy-free pancakes are FLUFFY, soft, and thick!
- These are versatile, so you can add your favorite mix-in’s and top with all of your favorite pancake toppings.
- These pancakes are even great for toddlers and kids.
- Leftovers can be frozen and easily reheated for busy mornings.
- They can be made higher protein!
How to make dairy and gluten-free pancakes
(Full ingredients & measurements are in the recipe card at the bottom of the post.)
Equipment
- Mixing bowl
- Griddle or skillet: I love my non-toxic Caraway Griddle pan!
- Spatula
Ingredients
- 1:1 Gluten-free flour: I like to use a flour that already has xantham gum in it. If your flour blend does not include it, you will need to add it for these to work! You may experience different baking results depending on the gluten-free flour blend you choose, as not all are created equal. I recommend King Arthur 1:1 Gluten-free All Purpose Flour (it already contains it in the mix!)
- Milk, of choice: I use cashew milk to keep these dairy-free, however you can use any milk you like!
- Egg: One egg is used in this recipe.
- Coconut oil: You can also use vegan or dairy-free butter, ghee, or avocado oil.
- Granulated sweetener: You can use coconut sugar or monk fruit to keep these lower in sugar, however you can use any granulated sugar you have on hand! I will also sometimes use a few of my favorite Monk Fruit drops for a sugar-free option!
- Baking staples: Baking powder, cinnamon, vanilla extract, sea salt
- Protein powder: This is totally optional, but I love adding a little protein powder to my pancakes. This will help keep your blood sugar balanced as well as keep you satiated! Macro Mike is my favorite powder to use in these as the flavors are AMAZING. You can use my code “amb-dani” for a discount!
Steps
- One: In a large bowl, combine all of the wet ingredients, whisking well. Then stir in the dry ingredients, mixing until pancake batter forms. Let the batter rest for 5 minutes.
- Two: Heat the griddle or pan and spray with spray oil or use a little coconut oil. Once the griddle or pan is hot, add about 1/4 cup scoops of pancake batter onto it. If you want your pancakes thicker, careful to not spread them out too much.
- Three: the pancakes until the batter starts to bubble and pancakes start to puff up. Flip the pancakes and cook until they are golden brown.
FAQ’s
- Can you make gluten-free pancakes vegan or egg-free? Yes! Bob’s Red Mill egg replacer worked great! I would no recommend using a flax or chia egg as the results were not close to the version with eggs.
- What if my batter is too thin/pancakes turn out too thin? Add another tablespoon or two of flour to the batter! You can test the batter by making one pancake to see how the consistency is!
- Can you freeze gluten-free pancakes? Yes! Once the pancakes have cooled, place them in a freezer-safe container and freeze for up to 3 months. On busy mornings, you can pop pancakes in the toaster oven and you’ve got the perfect gluten-free breakfast!
- Can you store leftover pancakes? Gluten-free pancakes will keep in the refrigerator for a few days.To store pancakes, allow them to fully cool first. Separate the pancakes with parchment paper and store them in an airtight container or bag.
- Want to make protein pancakes? Swap 1/4 of the flour for your favorite protein powder! Keep in mind that i’ve only tried plant-based protein powder, but I think why and other forms should work, just do not use collagen as a sub as it’s not absorbent like other powders.
dairy & gluten-free Pancake topping ideas
- Top pancakes with whipped honey and chia jam.
- Top pancakes with yogurt (greek yogurt or coconut yogurt are great!)
- Add fresh berries and a little coconut whipped cream.
- Drizzle over some pure maple syrup.
- Top with sliced bananas and chopped pecans for banana pecan pancakes.
- Add some cinnamon, cardamom, or nutmeg for extra spice!
- Mix in chocolate chips for chocolate chip pancakes and drizzle with peanut butter!
- Mix blueberries into the batter for blueberry pancakes.
More healthy, gluten-free breakfast recipes to try
- Whipped honey
- Breakfast egg stuffed peppers
- Crunchy granola clusters
- Healthy breakfast bowls
- Blueberry chia pudding with lemon cashew cream
- Strawberry chia overnight oats
- Strawberry cheesecake parfait
- Cinnamon roll baked oats
Best Dairy & Gluten-free Pancakes (Nut-free)
Perfect dairy and gluten-free pancakes are light, fluffy, and are what pancake dreams are made of! Easy to make, these foolproof pancakes will quickly become a staple in your house! Top with your favorite pancake toppings for the ultimate breakfast treat!
Ingredients
- 3/4 cup gluten-free 1:1 flour *I use King Arthur – keep in mind not all flours are created equal!
- 1/4 cup of your favorite protein powder OR more flour *See notes about protein powders
- 1 egg room temp *see notes for vegan option
- 3/4 cup milk, of choice
- 1 tbsp melted coconut oil *or other oil/butter
- 1 tbsp coconut yogurt or greek yogurt
- 1 tbsp baking powder
- 2 tbsp monk fruit or coconut sugar
- 1 1/4 tsp vanilla extract
- 1/4 tsp xantham gum *ONLY if your flour blend doesn't contain it
- good pinch sea salt
mix-in's (optional)
- any mix-in's you'd like (optional): Cinnamon, chocolate chips, berries, etc.
Instructions
- In a large bowl, combine all of the wet ingredients, whisking well. Then stir in the dry ingredients, mixing until pancake batter forms. Let the batter rest for 5 minutes.
- Heat the griddle or pan and spray with spray oil or use a little coconut oil. Once the griddle or pan is hot, add about 1/4 cup scoops of pancake batter onto it. If you want your pancakes thicker, careful to not spread them out too much.
- Cook the pancakes until the batter starts to bubble and pancakes start to puff up. Flip the pancakes and cook until they are golden brown.
- Top with your favorite toppings and enjoy!
Notes
- Can you make gluten-free pancakes vegan or egg-free? Yes! Bob’s Red Mill egg replacer worked great! I would no recommend using a flax or chia egg as the results were not close to the version with eggs.
- What if my batter is too thin/pancakes turn out too thin? Add another tablespoon or two of flour to the batter! You can test the batter by making one pancake to see how the consistency is!
- Can you freeze gluten-free pancakes? Yes! Once the pancakes have cooled, place them in a freezer-safe container and freeze for up to 3 months. On busy mornings, you can pop pancakes in the toaster oven and you’ve got the perfect gluten-free breakfast!
- Can you store leftover pancakes? Gluten-free pancakes will keep in the refrigerator for a few days.To store pancakes, allow them to fully cool first. Separate the pancakes with parchment paper and store them in an airtight container or bag.
- Want to make protein pancakes? Swap 1/4 of the flour for your favorite protein powder! Keep in mind that i’ve only tried plant-based protein powder, but I think why and other forms should work, just do not use collagen as a sub as it’s not absorbent like other powders.
