Gluten Free Pancake Recipes to Convert Any French Toast Fan

Saturday mornings are sacred in many households. For some, it’s all about pancakes stacked high and dripping with syrup. For others, it’s the sweet, custardy delight of French toast. Growing up in a pancake household, I never understood the French toast obsession. Charlie, on the other hand, was raised on French toast and thought pancakes were just a soggy afterthought. Our breakfast preferences were an irreconcilable difference—until I discovered the magic of gluten free pancakes that even Charlie couldn’t resist.

If you love breakfast as much as I do and want to enjoy pancakes without gluten, you’re in the right place. I’m sharing two of my favorite gluten free pancake recipes, including the one that finally won Charlie over to team pancake. These recipes are easy, delicious, and perfect for anyone looking to enjoy a classic breakfast without gluten.

Recipe 1: Traditional GF Pancake

This recipe is my go-to for a classic pancake experience with a gluten free twist. The secret ingredient is the Greek yogurt, which keeps the texture moist and fluffy. My recipe below is perfect for 2 servings, but double it if you have a larger family.

Ingredients

• 1/2 cup oat flour

• 3 tablespoons gluten free measure for measure flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 tablespoon granulated sugar

• 1 large egg

• 1/2 cup Greek yogurt (I've done this with plain and vanilla - either will work well)

• 1 teaspoon vanilla extract (I prefer the Trader Joe's bourbon one for this recipe)

• Dash of sea salt

• Dash of cinnamon (optional)

• Half scoop of vanilla protein powder (optional)

• Oat milk (measured with your heart - but roughly 4 to 6 tablespoons)

  
  

Instructions

1. In a large bowl, whisk together Greek yogurt, egg, and vanilla until creamy and smooth

2. Add in the dry ingredients: sugar, flours, baking powered/soda, salt, and cinnamon. Whisk until combined. Add in any fruit or chocolate chips, if desired. I'll also usually add in protein powder here.

3. Add in milk of choice (I prefer oat milk here) until desired pancake consistency. My dad always taught me to raise the spoon up and let the batter fall back into the bowl - it should fall like a smooth waterfall, not like a lumpy mess.

4. Cook over a low heat until golden, flipping half-way through

5. Serve with your favorite toppings!

Recipe 2: The Lemon Ricotta GF Pancake That Won Charlie's Heart

This was a fork dropping moment when we first tried these! Anytime we have extra ricotta lying around, this recipe is a must!

Ingredients

• 1 tablespoon granulated sugar

• 1 teaspoon lemon zest (about 1 lemon)

• 1 tablespoon lemon juice

• 3/4 cup fresh ricotta cheese

• 1 egg

• 2 tablespoons melted butter

• 1 teaspoon vanilla extract

• 1/2 cup gluten free flour (this time around I used a 50/50 combination of oat flour and rice flour, but you can also use measure-for-measure)

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• Optional blueberries to add on top - because we all know lemon and blueberry is the best combo

  
  

Instructions

1. First mix the lemon zest into the sugar until clumpy.

2. Add in the ricotta, egg, butter, lemon juice, and vanilla and mix well.

3. Stir in flour(s), baking soda, and baking powder until smooth.

4. Cook on low heat until golden, and then serve with yogurt and blueberries on top

   
   

We had extras and refrigerated the cooked pancakes for a few days before reheating with excellent results.

So next time you’re planning a weekend breakfast, try these recipes and see if you can convert your French toast fan to team pancake. Breakfast is better when everyone agrees, and with these gluten free pancakes, that’s easier than ever.