These thick and fluffy, gluten free pancakes are truly the best! The ultimate morning delight that’s not only easy to make but also a fantastic addition to your freezer stash for a quick and satisfying breakfast anytime!

Made with simple ingredients, these pancakes are a dream come true. Whether you’re whipping up a batch for a weekend brunch or preparing ahead for busy weekday mornings, these pancakes promise convenience without compromising on taste or quality. Get ready to indulge in a stack of heavenly pancakes that are sure to become a beloved staple in your breakfast routine!

Ingredients

Gluten Free Flour
This recipe uses Bob’s Redmill Gluten Free 1 to 1 Baking Flour. To get the same results I highly recommend using this gluten free flour blend. All gluten free flours contain different ratios of ingredients and gums which can greatly change the outcome of the final product.

Milk
I typically use regular whole milk but I have also made this recipe many times using a dairy free milk alternative, you may just need to slightly adjust the amount.

Eggs
Helps to bind everything together while keeping the end product moist and fluffy.

Oil
I recommend using either avocado or liquid coconut oil, but any oil will work.

Vanilla Extract
For that extra flavor. Make sure to use pure vanilla extract and not imitation.

Sugar
Just a little sugar to add a hint of flavor to pair with the vanilla. It can be omitted but I highly suggest keeping it in the recipe.

Salt
To enhance the flavors. Any salt will work.

Baking Powder
Creates the rise to get fluffy pancakes. I love this variety that doesn’t contain aluminum like some others on the market.

FAQ

Can I use another gluten free flour blend?
To get the same outcome I recommend using the same gluten free flour. Of course you can you another flour but I cannot guarantee the outcome of the recipe. I have tried other brands in the past and one had so many gums in it that I would have to almost double the amount of liquid in the recipe to just get the consistency I needed. Unfortunately with gluten free flours there are so many types of flours they can mix together along with the amount of gums and starches that are used, which can yield a large variety of outcomes when it comes to making a recipe.

What is the best way to store these?
Since this recipe makes quite a few pancakes, my favorite thing to do is to let them cool to room temperature and then put them in a ziplock bag in the freezer. It is perfect for an easy breakfast, just pop it in the toaster or toaster oven and they are perfectly crisp on the outside and soft and fluffy on the inside, like they are fresh off the pan. You can also place them in an airtight container in the fridge for up to 7 days and reheat the same way!