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Gluten-Free Pancakes

Total Time

Prep: 15 min. Cook: 10 min./batch


12 pancakes

Updated: Aug. 30, 2022
Since being diagnosed with celiac disease, I've made my gluten-free pancakes dozens of times. My kids like them best with chocolate chips and maple syrup. —Kathy Rairigh, Milford, Indiana
Gluten-Free Pancakes Recipe photo by Taste of Home


  • 1 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup ground almonds
  • 3 teaspoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup miniature semisweet chocolate chips, optional


  1. In a large bowl, combine rice flour, potato starch, almonds, sugar, baking powder and salt.
  2. In another bowl, whisk eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. If desired, stir in chocolate chips.
  3. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto a hot griddle; cook until bubbles on top start to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with additional mini chocolate chips.

Can you freeze Gluten-Free Pancakes?

Arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to an airtight plastic container and freeze for up to 2 months. To use, place pancake on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Gluten-Free Recipe
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.

Nutrition Facts

2 pancakes: 233 calories, 10g fat (3g saturated fat), 73mg cholesterol, 508mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.

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