Recipe

Wholesome Gluten-Free Pancakes

Golden, homestyle pancakes with crisp edges and a tender center, made with simple, easy-to-find flours and zero weird aftertaste.

By Matt Campbell

•

4.8

Jump to Recipe

If you have ever tried gluten-free pancakes that taste like sweetened cardboard, I get it. We are not doing that today. These are rustic, homestyle gluten-free pancakes with the good stuff: golden edges, a soft middle, and that cozy, lightly sweet batter that practically begs for butter and maple syrup.

They are built from accessible ingredients and a few small moves that make a big difference, like letting the batter rest and getting the pan hot enough to give you those crispy lacy edges. The vibe is weekend breakfast, but the effort is weeknight-friendly.

Why It Works

Wholesome and balanced: Oat flour gives a cozy, nutty base, and almond flour keeps the crumb tender.
No gritty texture: A short batter rest hydrates the flours so the pancakes cook up soft, not sandy.
Crisp edges, fluffy centers: The right pan temperature plus a little fat in the skillet gives you that diner-style contrast.
Reliable gluten-free structure: Eggs and a touch of baking powder and baking soda help lift without gumminess.
Easy swaps: Dairy-free? Lower sugar? Add-ins? This recipe plays nice.

Pairs Well With

Storage Tips

Fridge: Let pancakes cool completely, then store in an airtight container with parchment between layers. They keep well for 3 to 4 days.

Freezer: Freeze in a single layer on a baking sheet for 30 minutes, then transfer to a freezer bag with parchment between pancakes. Best within 2 months.

Reheat (best texture):

Toaster: Straight from the fridge or freezer. This brings back the edges.
Oven: 350°F for 6 to 10 minutes, covered loosely with foil so they do not dry out.
Microwave: 15 to 30 seconds for a quick fix, but you will lose some crisp.

Make-ahead tip: If you are meal prepping, slightly undercook the pancakes, cool, then toast to finish when you eat.

Common Questions

Do I need xanthan gum for these gluten-free pancakes?

Usually, no. In this recipe, oat flour plus almond flour, eggs, and a little starch give you plenty of structure without xanthan gum. If you add lots of mix-ins like blueberries or chocolate chips, a pinch of xanthan gum can help them hold together, but it is optional.

Are oats actually gluten-free?

Oats are naturally gluten-free, but they are often processed near wheat. Use certified gluten-free oats or oat flour if you are cooking for celiac disease or strict gluten avoidance. Also, a small number of people with celiac react to oats even when they are certified gluten-free, so check with your clinician if you are unsure.

Can I make the batter ahead of time?

You can mix the dry ingredients ahead. Once the wet ingredients are added, it is best cooked within 30 to 45 minutes. The batter thickens as it sits, so you may need a splash of milk to loosen it.

Why did my pancakes turn out gummy or gritty?

Common culprits are undercooking, pan heat that is too low, batter that is too thick, or skipping the rest. Oat flour needs a few minutes to hydrate, and rushing it can give you that odd texture. Cook until the edges look set and the centers spring back lightly when touched. If your batter is too thick to spread on its own, whisk in 1 to 2 tablespoons milk.

Can I make them dairy-free?

Yes. Use any unsweetened plant milk and cook with avocado oil or coconut oil. If using coconut oil, keep the heat moderate so it does not smoke.

Can I make these egg-free?

You can try two flax eggs (2 tablespoons ground flaxseed plus 5 tablespoons water, rested 10 minutes). The pancakes will be a bit more delicate and less fluffy, but still tasty.

Allergen note

These pancakes contain eggs and tree nuts (almond). They also contain dairy if you use regular milk and butter.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Cast iron skillet or nonstick griddle
Thin spatula for flipping
Wire rack (optional, helps prevent steaming)

I started making gluten-free pancakes for friends who wanted breakfast that would not leave them feeling heavy afterward, and I kept running into the same problem: the pancakes were either dry or weirdly gummy. So I treated it like a kitchen experiment. Oat flour for comfort, almond flour for tenderness, and just enough lift to keep things fluffy. The first time I nailed the crisp edges, I ate one standing at the stove, butter melting into the cratered top, thinking, okay, wow. That is the whole point. Breakfast should feel like a small win.

Wholesome Gluten-Free Pancakes

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 (about 10 to 12 pancakes, 4-inch each using 1/4 cup batter)

Ingredients

1 cup oat flour (certified gluten-free if needed, about 90 to 100 g)
1/2 cup almond flour (about 48 to 56 g)
2 tablespoons tapioca starch (or cornstarch, about 16 g)
2 tablespoons brown sugar (or coconut sugar, lightly sweet)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional, but cozy)
2 large eggs
1 1/4 cups milk (dairy or unsweetened non-dairy)
2 tablespoons melted butter (or avocado oil), plus more for the pan
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar (or lemon juice)

Optional add-ins: 1/2 cup blueberries, 1/3 cup chocolate chips, or 1/2 cup chopped toasted walnuts.

Instructions

Mix the dry ingredients. In a large bowl, whisk together oat flour, almond flour, tapioca starch, brown sugar, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients. In a separate bowl, whisk eggs, milk, melted butter, vanilla, and apple cider vinegar.
Combine and rest. Pour wet into dry and stir until just combined. The batter should look thick but scoopable. Let it rest for 8 to 10 minutes so the flours hydrate.
Preheat the skillet. Heat a cast iron skillet or griddle over medium to medium-low heat. (Cast iron runs hotter, so start closer to medium-low if it tends to brown fast.) Add a small pat of butter or a thin slick of oil. You want it hot enough that a drop of water sizzles on contact.
Cook the first side. Scoop about 1/4 cup batter per pancake onto the skillet (this makes about 4-inch pancakes). Cook for 2 to 3 minutes, until bubbles rise and the edges look set.
Flip and finish. Flip and cook another 1 1/2 to 2 minutes, until golden and springy. Adjust heat as needed. If they brown too fast, lower the heat slightly.
Keep warm. Transfer pancakes to a wire rack or a baking sheet in a 200°F oven while you cook the rest.
Serve. Go classic with butter and maple syrup, or do yogurt and berries for a wholesome stack.

Matt’s small trick: If the batter thickens too much while resting, whisk in milk 1 tablespoon at a time until it slowly ribbons off a spoon. Gluten-free batters love to tighten up when you are not looking.

Nutrition information is estimated.

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