Gluten-Free Pancakes

Thin and almost crepe-like, these gluten-free pancakes are the perfect vehicle for your favorite syrup or fruit sauce.

One of the best things about the weekend: having time to make a great breakfast.

Throw together some bisquick pancakes, maybe fry up some bacon, and add a little fresh summer fruit and you have one of the best meals.

But what if you or one of your family members is gluten intolerant? 

I always like having a handful of gluten-free recipes close at hand in case I’m baking for someone who is gluten free. After all, they deserve to have a delicious weekend breakfast, too! 

This gluten-free pancake recipe is yet another fantastic gluten-free creation from my friend Erin at Texanerin Baking. They’re a great option to have up your sleeve any time you need to make a special gluten-free breakfast.

My simple gluten-free pancakes

When I first made these gluten-free pancakes, I was aiming for fat and fluffy. As you can probably see, that’s not exactly what I ended up with – but I wasn’t disappointed at all!

These pancakes are like a cross between crepes and your typical American buttermilk pancakes, which I love. 

They have a great texture, and even though they use quite a bit of almond flour, the flavor is pretty neutral. That means that they are the perfect blank canvas for your favorite syrups or fruit sauces. 

If you don’t have access to almond or tapioca flours, try my gluten-free banana pancakes. You only need oats and they’re basically gluten-free banana bread in pancake form!

How to make these gluten-free pancakes

If you aren’t used to doing a lot of gluten-free baking, don’t stress – these gluten-free pancakes are super easy to make. If you can make pumpkin pancakes, you can definitely make these. 

Ingredients you’ll need

This gluten-free pancake recipe only requires two flours/starches, so you don’t need a whole pantry full of gluten-free flours to make these.

You will need:

• 1 1/2 cups blanched almond flour
• 1/2 cup tapioca flour/tapioca starch
• 1 tablespoon granulated sugar
• 1 3/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups buttermilk, room temperature
• 3 large eggs, room temperature
• 3 tablespoons butter, melted
• 1 tablespoon maple syrup or honey
• 1 tablespoon vanilla extract

In the recipe card, I’ve included gram measurements for the almond flour and tapioca starch. Weighing the flour ensures that you won’t overpack the cups while measuring, which is easy to do with gluten-free flours. 

For more info on measuring flour, check out how to measure flour – even though it’s about all-purpose flour, it applies here, too! 

If you can’t find blanched almond flour or find it to be too expensive, unblanched almond meal will work fine in these pancakes as long as you don’t mind the bits of almond skin.

If you are out of buttermilk or forgot to pick some up at the store, use my buttermilk substitute instead. 

I do recommend using room-temperature eggs in this gluten-free pancake recipe. Learn how to bring eggs to room temperature quickly. 

If you don’t regularly make gluten-free baked goods, make sure all of your other ingredients have not been contaminated with gluten, especially if you’re making these pancakes for someone with celiac disease.

Heat a non-stick skillet or griddle over medium heat. Once hot, pour about ⅓ cup of the batter onto the pan and cook for 2 minutes.

You know the pancakes are ready to flip when bubbles form on the top and the bottom has slightly browned.

Flip the pancakes and cook for another 1-2 minutes. Repeat with the remaining batter. 

Topping suggestions

As I mentioned above, these pancakes have a fairly neutral flavor, which makes them great for all of your favorite pancake toppings.

Maple syrup is always a classic and you could even go with a flavored syrup on these gluten-free pancakes. Again, just make sure any toppings you offer are gluten free as well. 

As much as I love maple syrup, I really love fruit sauces on these pancakes. Strawberry sauce, raspberry sauce, or blueberry sauce are all incredible options, especially during the summer when fresh berries are in season. 

During the fall, you might want to try topping them with crockpot applesauce or slow cooker apple butter. 

Or brighten a cold winter morning with a stack of these gluten-free pancakes and some microwave lemon curd! 

Storage

Store any leftover gluten-free pancakes in the refrigerator for up to 4 days. You can reheat them in the toaster or toaster oven. 

You can also freeze gluten-free pancakes if you like. Follow my friend’s instructions for how to freeze pancakes. Pop them into the toaster or toaster oven for a quick and easy weekday breakfast.