Fluffy Gluten-Free Pancakes (Gluten-Free & Dairy-Free)

These gluten-free pancakes are easy to make and come out fluffy every time! The pancakes are so soft, fluffy and flavorful you’d never know they’re gluten-free and dairy-free. These gluten-free dairy-free pancakes are soft, fluffy, slightly sweet, and taste just like your classic pancake. The recipe calls for oat flour and Bob’s Red Mill 1:1 Gluten-Free Baking flour to give the pancakes that perfect soft, fluffy texture and uses dairy-free milk and butter to make this a dairy-free pancake recipe. These are just like your typical diner pancake, but gluten-free and dairy-free!

Tips on how to make these easy and fluffy gluten-free pancake recipe:

• Use the flour blends listed in the recipe. This recipe calls for Bob’s Red Mill 1:1 Gluten-Free Baking Flour (the blue bag) and has not been tested using other blends.
• Use oat flour and Bob’s Red Mill 1:1 GF Baking flour. If you’re looking for a chewier pancake with slightly more protein and fiber, use oat flour in addition to the 1:1 flour blend. If you don’t have oats on hand, simply just sub out the oat flour with more Bob’s Red Mill 1:1 GF Baking Flour.
• Keep pan at a medium-low heat to prevent pancakes from burning. The key to these pancakes is keeping the pan hot enough so that the dairy-free butter sizzles when adding to the pan, but doesn’t burn. Additionally, to ensure these gluten-free dairy-free pancakes cook through, I recommend covering the pan with a lid for a few minutes to aid in the cooking process. The pancakes are ready to flip once the top is slightly drier and bubbles appear.
• Any non-dairy milk and butter works just fine. Just make sure the non-dairy milk is unsweetened.
• If you’re not dairy-free, feel free to sub in regular butter and milk. Use the same measurements in the recipe and, for best results, use salted butter.

FAQs:

Can I use any gluten-free flour?

Stick to the flour listed in the recipe’s ingredients. I didn’t test this recipe with other gluten-free flours so I cannot say if others will work. Feel free to give it a try and let me know how the pancakes turn out in the comments!

Is Oat Flour required?

Nope! Feel free to use another cup of the gluten-free flour listed to replace the oat flour. Have an extra 1/4 cup to 1/2 cup of unsweetened non-dairy milk on hand in case the batter is too thick.

Can I use flax (vegan) eggs?

I didn’t test this recipe using flax eggs or other vegan egg options. However, I imagine the pancakes would turn out fine. If anything, add slightly more milk if the batter is too thick. Please let me know how the pancakes turn out! 🙂

Can I add mix ins?

ABSOLUTELY! I love adding blueberries and chocolate chips to my pancakes. Simply add 1 cup of blueberries for blueberry pancakes. For any fruit pancake, 1 cup of fruit is a good ratio. However, for chocolate chip pancakes I recommend 1/3 to 1/2 cup of chocolate chips which depends on how healthy and how chocolatey you like your pancakes. Here are my chocolate chip and blueberry takes on this recipe:

What you need to make these super easy and fluffy gluten-free dairy-free pancakes:

Equipment:

• Large Pan or Griddle
• 1 Large Bowl
• 1 Medium Bowl
• Measuring Cups
• Teaspoon & Tablespoon Measurement
• Fork or Whisk

Ingredients:

• 1 ½ Cups Bob’s Red Mill 1:1 Baking Flour
• 1 Cup Oat Flour If you don’t have oat flour, blend 1 cup of oats!
• 1 ½ Cups Plant Milk
• 2 Large Eggs
• ¼ Cup Melted Earth Balance (+ More for greasing the pan/griddle) Any vegan butter works, or coconut oil.
• 1 Tsp Vanilla Extract
• ¼ Cup Granulated Sugar
• 2 Tbsp Baking Powder
• ¼ Kosher Salt

Easy Gluten-Free Pancakes Instructions:

1. Turn on griddle to 375 degrees Farenheit. If using a pan, heat at medium-low heat. This way, we can cook the pancakes immediately after perparing the batter.
2. In the large bowl, combine flour, sugar, baking powder, and salt. Stir with a fork or whisk until ingredients are combined. Set aside.
3. In the medium bowl, combine plant milk, melted earth balance, eggs, and vanilla extract. Stir thoroughly with the same fork or whisk.
4. Pour wet ingredients into the dry ingredients and stir just until a batter forms. It’s ready when the dry ingredients are fully mixed in. Small lumps are okay, try to scrap the sides and bottom of the bowl so there isn’t flour lingering anywhere.
5. Grease griddle or pan with a small nob of Earth Balance (any vegan butter or coconut oil). Scoop out ⅓ cup of batter onto the cooking surface and if using a pan, cover with a lid. Allow the pancake to cook for 1-2 minutes or until bubbles form on the side and the middle looks less raw or until the bottom of the pancake is golden brown which you can see by tilting the pancake upward with the spatula. Flip and allow to cook for another minute or so until the bottom of the pancake is golden brown and the middle of the pancakes rises and forms a pointy shape at the top of the pancake.
6. Repeat with remaining batter (make sure to grease the pan/griddle after every 1-2 pancakes).
7. Serve with lots of maple syrup and enjoy!

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