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Side view of stack of Gluten Free pancakes with syrup and berries
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5 from 6 votes

Gluten Free Pancakes

These Gluten Free Pancakes are light and fluffy and incredibly tasty! If you're new to being gluten free, this is a perfect recipe to try.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Greek
Keyword: Blueberry Pancakes, Gluten Free, Pancakes
Servings: 8 pancakes
Calories: 201kcal
Author: Emily Walker

Equipment

  • Electric Griddle
  • Whisk

Ingredients

Gluten Free Pancakes Batter:

Coconut Syrup (optional)

  • 1 1/2 cups sugar
  • 5 ounces Greek yogurt, coconut flavored (1 small container)
  • 1/2 cup butter
  • 1/2 teaspoon coconut extract

Additional Toppings (optional)

  • coconut flakes
  • fresh blackberries, blueberries, or raspberries

Instructions

For the Gluten Free Pancakes:

  • Mix all the dry ingredients in a medium sized bowl.
    Gluten Free Pancake Mix
  • Then stir in the milk and egg. If you are adding fresh berries, gently stir them in now.
    Gluten Free Pancake Mix with egg
  • Line a griddle or skillet, over a medium-low heat, with some cooking spray. Fill a 1/2 cup measuring cup with the pancake batter, and then pour it on the hot griddle. Cook until golden brown and the first side, then flip and repeat.
    Gluten Free Pancake batter in pan
  • Serve with hot syrup and fresh berries.
    stack of Gluten Free pancakes with syrup and berries on the side

For the Coconut Syrup (optional):

  • Add the sugar, yogurt, and butter to a small saucepan over low heat. When the sugar has dissolved, turn the heat up to medium high and bring to a boil.
    Coconut milk, sugar, corn syrup, and Greek yogurt mixed together in a saucepan
  • Remove from heat and stir in the coconut extract.
    overhead stack of Gluten Free pancakes with syrup and berries on the side

To serve:

  • Top pancakes with the coconut syrup, fresh berries, and coconut flakes.
    Side view of stack of Gluten Free pancakes with syrup and berries

Video

Notes

Recipe Tips:

  • Nutrition value calculations are for the gluten free pancakes only.
  • Make sure the gluten free flour used is a cup for cup flour substitute.
  • This easy gluten-free pancake recipe can be made into a mix to make life simpler. I usually double or triple the recipe and mix together all the dry ingredients. Leave out the milk and egg! Then when you are ready to make pancakes use 1 3/4 cups of the pancake mix and add the wet ingredients

Nutrition

Calories: 201kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 316mg | Potassium: 128mg | Fiber: 3g | Sugar: 18g | Vitamin A: 102IU | Calcium: 102mg | Iron: 1mg