Gluten-free pancakes can be tough. In my experience, recipes either came out too thin, too wet, would fall apart when you flip them, or just don’t have that fluffy, satisfying texture you expect from a great pancake. And because pancakes are such a childhood favorite, I was hell-bent on figuring out a gluten-free version that actually worked.
But I wanted more than just a good pancake. I wanted something low in added sugar (this has hardly any), higher in protein, and filling enough to be a solid breakfast for our daughter before school. After plenty of experimenting, this is the recipe we landed on—and it’s become a staple in our house. Now I make big batches at a time, freeze the extras, and pull them out whenever we need a quick weekday breakfast.
Gluten-Free Pancakes Recipe
Dry ingredients
- 1 cup Gluten-Free Bob’s Red Mill 1-to-1 Baking Flour
- 1½ Tbsp unflavored pea protein
- ½ tsp salt
- 1¼ tsp baking powder
- ¼ tsp baking soda
- 1 tsp monk fruit sweetener
Wet ingredients
- ⅔ cup rice or almond milk
- ¼ cup soy yogurt
- 1 large egg
- 1½ Tbsp melted butter or neutral oil
- ¾ tsp vanilla extract
- 1 tsp maple syrup
- ½ tsp apple cider vinegar or lemon juice
Instructions
1) Mix wet
Whisk everything in the wet list until fully smooth and uniform.
2) Add dry
Add dry ingredients and whisk gently just until combined.
Batter should look like thick muffin batter.
3) Rest (important)
Let batter sit 12 minutes
This hydrates the gluten-free flour and pea protein → prevents gumminess.
After resting:
- Too thick → add 1 Tbsp rice or almond milk (I’ve added up to 5 TBSP before, sometimes more)
- Too thin → sprinkle 1 tsp flour
Cook
Medium-low heat, lightly buttered pan
Pour ~¼ cup batter and do not spread
Cook:
- ~2½–3 minutes first side (edges matte, bubbles slow)
- ~2 minutes second side