Fluffy Gluten-Free Pancakes (Dairy-Free)

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Whip up these fluffy gluten-free pancakes for breakfast. Delicious, dairy-free, and naturally low-sugar for a nourishing morning breakfast. Meal prepping these pancakes is an absolute timesaver for busy weekday mornings and a regular strategy in our house. My daughters love having these on weekdays before school! 

Why You Will Love These Fluffy Gluten-Free Pancakes

I have tested SO MANY gluten-free and dairy-free pancake recipes! Finding a gluten-free and dairy-free recipe that actually turns out light and airy can feel like an impossible mission. Most allergy-friendly pancakes end up dense, gummy, or rubbery. These turn out fluffy and delicious.

By blending 1:1 gluten-free baking flour with a touch of almond flour and tapioca flour, you get the ultimate fluffy, gluten-free pancakes (and dairy-free thanks to the almond milk. If you are not dairy free you can totally use regular milk ). They have warm cinnamon, vanilla, and pure maple syrup! You can fold in berries, nut butters, (or for a special treat, chocolate chips).

I like to use a combination of gluten-free flours for this pancake. I find that 1:1 gluten-free flour (I like to use Better Batter's 1:1 G/F flour), provides lends a great fluffy texture, almond flour helps with moisture and fat content, and a small amount of tapioca flour helps the pancake crisp and caramelize a bit when cooking on the hot pan.

The exact gluten-free flour blend I used in this recipe includes:

• Better Batter Original Blend Certified Gluten-Free Flour

• Bob's Red Mill Almond Flour

• Bob's Red Mill Tapioca Flour

I like to cook these pancakes in a 12-inch Lodge Cast Iron Pan. Cast iron is awesome because it retains heat super well, and once seasoned, creates a non-toxic non-stick surface free of PFAS. You can use it on the stove top or in the oven with ease.

Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.

Frequently Asked Questions: Fluffy Gluten-Free, Dairy-Free Pancakes

Why do you combine 1:1 gluten-free flour, almond flour, and tapioca starch?

I like to use a combination of gluten-free flours for this pancake. I find that 1:1 gluten-free flour (I like to use Better Batter's 1:1 G/F flour), provides lends a great fluffy texture, almond flour helps with moisture and fat content, and a small amount of tapioca flour helps the pancake crisp and caramelize a bit when cooking on the hot pan.

What does apple cider vinegar do in pancake batter and can you taste it?

No, you cannot taste it. According to Shirley O. Corriher’s BakeWise: The Hows and Whys of Successful Baking (2008), the reaction between apple cider vinegar and baking soda provides essential lift in almond-based, gluten-free batters because this acidic activation creates immediate CO2 bubbles, inflating dense batter before baking, while the acetic acid neutralizes and evaporates, leaving a neutral flavor. Check out her awesome cookbook!

Why do I need to let the batter rest for 5 minutes?

Resting the batter allows the gluten-free flours to absorb liquid fully and gives the apple cider vinegar time to activate the baking powder, ensuring maximal fluffiness when cooked.

How do I store and reheat these pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 5 days or freeze them for up to 1 month. Reheat in a toaster or toaster oven for 1–2 minutes, or warm in a skillet over low heat with a lid to keep them crisp on the outside and soft inside.

Can I substitute the avocado oil?

Yes! Neutral oil like melted coconut oil works as a substitute.

Can I reduce the maple syrup?

You can reduce the maple syrup from 2 tbsp to 1 tbsp if you prefer a lower-sugar pancake; they will still turn out delicious.

Customizations and Substitutions

Classic Mix-Ins

Sprinkle dye-free chocolate gems, mini semi-sweet chocolate chips, fresh blueberries, or chopped walnuts or pecans directly onto each pancake right after pouring the batter onto the hot pan.

Milk Variations

Unsweetened oat milk or coconut milk work just as well as almond milk.

Higher-fat plant milks will create a slightly richer pancake.

Tapioca Starch Alternatives

Arrowroot starchor potato starch can be used to replace the tapioca starch at a 1:1 ratio to help crisp the edges during cooking.

Check out other great gluten-free, dairy-free recipes below to add to your family's meals:

Flaky & Savory Chicken Pot Pie

Creamy Coconut Lime Chicken

Soft Cinnamon Swirl Muffins 

Crispy Blueberry Waffles

If you try this gluten-free pancake recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!

How to Make these Delicious Fluffy Gluten-Free Pancakes

Ingredients List:

Step 1: Mix up your dry ingredients:

I like using a combination of 1:1 gluten-free baking flour, almond flour, and tapioca flour. I find this combination helps provide a nice base, without being too dense or rubbery. Whisk in the cinnamon for a deep, warm flavor, the baking powder (crucial for "fluff" in gluten-free baking), and salt.

Step 2: Combine your wet ingredients and add them to the dry ingredients:

Add almond milk, avocado oil, maple syrup, vanilla, and apple cider vinegar. I have tested both avocado oil and coconut oil in this recipe and prefer the neutral flavor that avocado oil provides.

This recipe has just enough maple syrup to add sweet notes to the pancakes without being too sweet. If desired, you can absolutely dial back the maple syrup to only 1 TBSP and still have a delicious pancake with a slight hint of sweetness.

Let the batter rest for about 5 minutes. Don't skip this step.

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  wet ingredients in a cup

• 

  wet and dry ingredients combined together

Step 3: After 5 minutes, your batter will be full of air bubbles.

This shows that the apple cider vinegar has reacted with the baking powder, setting you up for the ultimate fluffy, gluten-free, dairy-free pancakes!

Step 4: Grill your pancakes on medium-low heat (see recipe below for flipping and grilling tips).

This morning my kids were asking for a special treat, so I sprinkled on mini semi-sweet chocolate chips right after dishing each pancake in the pan. You could also add blueberries or chopped nuts at this time.

We are big fans of cast iron pans in our home. Cast iron can be a little tricky when you are first learning how to use (it can get really, really hot); however, I love using cast iron for these pancakes and find it really helps with nice, even cooking.

I like to finish my own with fresh berries. You could also drizzle some extra maple syrup at this time as well.

Check out the full recipe below for these Fluffy Gluten Free Pancakes! I hope you enjoy!