Gluten Free Pancakes
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
It is made by grinding the quinoa seeds into a fine consistency. It looks and feels just like baking flour. If protein is important to you this will make you happy. The cool thing about quinoa flour, among the many cool things, is that is it considered a complete protein source, meaning it provides all of the essential amino acids. More protein means you stay fuller for longer. Meal-time goals!
This recipe uses quinoa flour but there are many gluten-free flours that work well for pancakes, such as almond flour, rice flour, oat flour, or a gluten-free flour blend. Experiment with different options to find the one that suits your taste and dietary needs. Try this Coconut Flour Pancakes recipe!
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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Gluten Free Pancakes
Equipment
- large non-stick skillet or griddle
Ingredients
- 1 ½ cups quinoa flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup yogurt
- 1 cup milk
- 2 tsp vanilla
- 1 egg
- 2 tbsp maple syrup
Instructions
- In a medium mixing bowl whisk together the dry ingredients: quinoa flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl stir together the wet ingredients: yogurt, milk, egg, vanilla, and maple syrup.
- Add the dry mixture to the wet and gently mix it together. The batter should be thick but not dry. Set aside and let the batter rest while you heat a skillet.
- Lightly grease a large non-skillet with a tiny bit of butter, oil, or a ghee spray and set it over medium-low heat. When a drop of water sizzles in the pan it is ready to go.
- Pour the batter in ¼ cup portions onto the warmed skillet. Let it cook until bubbles start to form on top then gently flip the pancakes. Let them cook on the other side for 2-3 minutes.
- Transfer the cooked pancakes to a plate and serve.
Video
Notes
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
I eat a lot of quinoa so I know I’m going to love these quinoa pancakes made with quinoa flour!
These pancakes are so fluffy – I can’t believe they are made with quinoa flour! Great way to healthify a weekend favourite.
Quinoa flour is such a great idea! Can’t wait to make this gluten free option! It looks so fluffy too!
I made these pancakes this morning, and they turned out amazing! I’d never used quinoa flour before (although I bake with quinoa flakes all the time). So pleased with how they turned out. I’ll definitely make them again!
Quinoa flour is so handy to have on hand. Thanks for the tip of adding maple syrup to the batter to counteract its bitterness! These pancakes turned out so fluffy!
I saw some Quinoa flour in Winners just yesterday and almost picked up a bag. Now I really wish I had because these pancakes look so fluffy!