It’s no secret we LOVE pancakes here at MB. Our first published recipe was a pancake recipe and there have been many more pancakes since then! But a super classic, FLUFFY gluten-free take similar to your favorite pancake house-style short stack? It’s an overdue addition to the collection!
These pancakes are easy to make in 1 bowl in just 25 minutes. Get ready to flip — you’re gonna love ‘em!
These EASY, fluffy, AMAZING gluten-free pancakes begin by whisking together the classic pancake wet ingredients: (dairy-free) milk, eggs, oil, and vanilla.
Next, we add a combination of gluten-free flours: almond flour, brown rice flour, potato starch, and cassava flour. We experimented with many different combinations and ratios until we landed on this perfect mix!
The final pancake essentials include (coconut) sugar for sweetness, baking powder for lift, and sea salt for flavor.
Cook them in your favorite pan just like you would any other pancake, and it’s showtime!
We hope you LOVE these pancakes! They’re:
Soft
Fluffy
Classic
Buttery
Undetectably gluten-free
& Pancake perfection!
We love topping these pancakes with (dairy-free) butter and maple syrup for a classic pancake-house feel. They’re also delicious with our 4-Ingredient Nutella (Vegan + GF), Simple Berry Compote, sliced fruit, nut butter, and more!
More Gluten-Free Pancake Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Pancakes)
- 2/3 cup dairy-free milk (we used almond // dairy milk would also work)
- 2 large eggs (organic, pasture-raised when possible)
- 1 Tbsp avocado oil (or sub melted dairy-free butter, butter, or other neutral oil // plus more for greasing pan)
- 2 tsp vanilla extract
- 1/2 cup almond flour*
- 1/3 cup brown rice flour
- 1/3 cup potato starch (NOT potato flour)
- 1/4 cup cassava flour (we like Otto’s)
- 1/4 cup coconut sugar (or sub cane sugar // can use a little less, but we recommend this amount for pancake house-style cakes)
- 2 tsp baking powder
- 1/2 tsp sea salt
FOR SERVING optional
- Dairy-free butter
- Maple syrup
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To a medium mixing bowl, add dairy-free milk, eggs, oil, and vanilla. Whisk well to combine.
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Next, add almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt. Whisk until no flour streaks remain. Let the batter rest for about 5 minutes while you preheat your pan.
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Heat a cast iron or non-stick skillet (or a griddle) over medium heat. Add enough oil or butter to lightly coat the bottom of the pan. Once hot, spoon ~1/4 cup batter onto the pan and cook for 1-3 minutes until the bubbles start to “stick” and the edges are slightly dry. Flip and cook on the other side for another 1-2 minutes, reducing the heat to medium-low if browning too quickly. Repeat with the remaining batter.
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Serve warm with optional butter and maple syrup or your favorite toppings. Leftovers can be stored in the refrigerator for 3-4 days or in the freezer for 1 month (or longer). To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. Reheat in the toaster oven, microwave, or oven until hot.
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*Almond flour is important for making the pancakes light and fluffy! The next best option would be cashew flour. If nut-free, you could try sunflower seed meal, but we haven’t tested it this way and can’t guarantee the result.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 pancake Calories: 107 Carbohydrates: 14.4 g Protein: 2.4 g Fat: 4.6 g Saturated Fat: 0.6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 31 mg Sodium: 201 mg Potassium: 80 mg Fiber: 0.9 g Sugar: 3.5 g Vitamin A: 45 IU Vitamin C: 0 mg Calcium: 88 mg Iron: 0.5 mg
