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Gluten-Free Pancakes

Total Time

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


12 pancakes

I've made these gluten-free pancakes dozens of times since being diagnosed with Celiac disease. My kids like them best with chocolate chips (of course!) 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
  • 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, served with additional mini chocolate chips.

Gluten-Free Pancakes Tips

How can I keep these gluten-free pancakes from tasting gummy?

White rice flour is often the culprit behind gummy gluten-free pancakes, breads and cakes. For the best gluten-free pancakes, try using brown rice flour or sorghum flour—or a combo of both. It’s easier than you think to convert your recipes to be gluten-free.

What are some additional mix-ins for this gluten-free pancake recipe?

Dress things up by mixing a handful of blueberries or chopped nuts into this pancake batter. You can also add a bit of cinnamon or swap out the vanilla extract with almond extract. Get creative! Gluten-free cooking doesn’t have to be boring. See what we mean with some of our top gluten-free baking recipes.

How can I make this recipe dairy-free or egg-free?

If you’re looking to cut dairy from this gluten-free pancake recipe, replace the milk with an equal amount of almond, soy or oat milk. Replacing eggs is a bit more tricky. A mixture of 1 teaspoon baking soda and 1 tablespoon vinegar is equal to one egg in a recipe. You can also use 1/4 cup applesauce for each egg a recipe requires. If you’re looking for more gluten-free and dairy-free dishes, try some of these tasty recipes.

How can I freeze gluten-free pancakes?

Pancakes freeze well whether they’re gluten-free or not. Let your homemade gluten-free pancakes cool to room temperature, then stack them between layers of waxed paper. Freeze in a freezer-proof container or storage bag. Pancakes can last in the freezer for up to 2 months.

Mark Hagen, Taste of Home Executive Editor
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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