Gluten Free Pancakes

These gluten-free pancakes are our favorite weekend breakfast. Made with oat & almond flour, they're light, fluffy, and filled with warm vanilla flavor.

Gluten Free Pancakes

In the last few weeks, making this recipe for gluten-free pancakes has become our Saturday morning routine. Jack beats the egg whites into soft peaks while I whisk together the batter. Then, he gently folds in the egg whites, and I stand over the hot stove, flipping pancakes until we’ve used up every last drop of batter in the bowl.

I typically do the cooking in our house, but these gluten-free pancakes are one of the few recipes we actually make together. This couldn’t be more fitting, as they come from Aran Goyoaga’s new book Cannelle et Vanille. A true celebration of cooking and sharing food with others, the book is packed with beautiful photos and wholesome, gluten-free recipes “for every meal and mood.”

I’ve been a fan of Aran’s gorgeous work for years, and her book is equally stunning. It’s a must-have resource for any gluten-free baker, with recipes for breads, cakes, pizza dough, and more. And if you’re not gluten-free, you’re still going to want Cannelle et Vanille in your kitchen. It contains crave-worthy recipes for every type of meal, from quick breakfasts to special occasion dinners. While it’s not entirely vegetarian, most of the recipes are meat-free. I can’t wait to try the Roasted Carrot and Cashew Soup and Squash Blossom and Ricotta Pizza next!

Gluten free pancake recipe

Gluten-Free Pancakes Ingredients

Now, back to these gluten-free pancakes! Unlike many gluten-free pancake recipes, this one doesn’t require any hard-to-find ingredients like xanthan gum or a specific gluten-free flour blend. Instead, it uses two types of gluten-free flour that I always have on hand: almond flour and oat flour. You can find both of these flours at the store (I like Bob’s Red Mill), but most often, I make them at home in the food processor. Read more about how to make them here and here. Aside from the flours, Aran’s recipe calls for these ingredients:

  • Tapioca starch, to help the gluten-free flours rise.
  • Baking powder, to make them light and puffy.
  • Almond milk, to add moisture. Whole milk would work here too!
  • Maple syrup, to sweeten them. Of course, you’ll need more for serving!
  • Eggs, to add richness and lift.
  • Vanilla extract, to give these gluten-free pancakes a rich, warm vanilla flavor.

Gluten free pancakes

Easy Gluten-Free Pancake Recipe Tips

  • Let the batter rest for 5 minutes before you fold in the egg whites. Do not skip this step! It gives the dry ingredients a chance to absorb the milk, egg yolks, and maple syrup, thickening the batter before you fold in the egg whites. If you fold them in right away, your pancake batter will be too thin.
  • But don’t let the egg whites sit. Fold the egg whites into the pancake batter as soon as you whip them into soft peaks. Otherwise, they will separate and deflate, which results in a runnier batter and flatter pancakes.
  • Adjust the cooking time based on the heat of your stovetop. Whether you cook these gf pancakes on an electric griddle or in a nonstick skillet on the stove, make sure to adjust the cooking time in accordance with your equipment. Aran’s original recipe calls for 2-3 minutes per side. However, on my stove, 1 minute and 30 seconds  per side yielded the best puffy texture and golden brown color. They burn easily, so make sure to watch them closely!
  • Dress them up! Like any pancakes, these are delicious with maple syrup. I also like to top them with fresh fruit like berries or tart cherries and a dollop of yogurt or coconut cream. You could sprinkle them with homemade granola for a nutty, crunchy finish as well. On special occasions, we serve these pancakes with mimosas, but otherwise, they’re wonderful with a glass of chilled vanilla oat milk.

More Favorite Brunch Recipes

If you love this gluten-free pancake recipe, find more of my favorite brunch recipes here or check out this post for 60+ healthy breakfast ideas. Alternatively, make one of these favorite brunch recipes next:

Gluten Free Pancakes

rate this recipe:
4.87 from 22 votes
Prep Time: 15 mins
Cook Time: 10 mins
Serves 3 to 4
The BEST gluten-free pancakes! They're light, puffy, and filled with rich vanilla flavor. Recipe from Cannelle et Vanille by Aran Goyoaga.


  • 2/3 cup gluten-free oat flour
  • 2/3 cup almond flour
  • 1/4 cup tapioca starch
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup whole milk or almond milk
  • 2 tablespoons maple syrup
  • 2 eggs, separated
  • 1 tablespoon vanilla extract
  • extra-virgin olive oil or butter, for the pan
  • maple syrup, fruit and/or yogurt, for serving


  • In a medium bowl, whisk together the flours, tapioca starch, baking powder, and salt. Whisk in the milk, maple syrup, egg yolks, and vanilla. Let the batter sit for 5 minutes.
  • Meanwhile, in a clean bowl, whip the egg whites to soft peaks. Fold them into the batter, being careful not to deflate it too much.
  • Heat a non-stick skillet over medium-low heat. Add a dab of butter or a drizzle of olive oil to the pan and pour in 1/3 cup of the batter. Cook until a few bubbles appear on the surface, about 1 1/2 to 2 minutes, then flip the pancakes over and continue cooking for another 1 1/2 to 2 minutes or until set. Watch the pancakes closely to make sure they don't burn, adjusting the heat and the cooking time as needed. Repeat with the remaining batter, adding a dab of butter or more oil each time.
  • Serve the pancakes with maple syrup, fruit, and/or yogurt for serving.


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Rate this recipe (after making it)

  1. Cheryl

    5 stars
    The BEST around. Even if I wasn’t celiac, I’d pick this recipe over non GF versions. XO

  2. Jainnie Medina

    5 stars
    This is BY FAR the fluffiest pancake recepie EVER! I am keeping this as my all time favorite recipes!

    Im sure I will impress my family and friends with this one!

    I added a little coconut oil to the wet mix because I like the flavor of coconut. I also sprinkled yellow lime zest and they are truly amazing. I had to eat one for dine 😍😍🥳!

    They soak the maple syrup so well and they rise amazing. Every pancake recipe Ive tried before is so hard to flip, but this one is so easy and so fast to flip. IM AMAZED!

    Thanks for sharing! Will share my instagram post tomorrow at breakfast!

    • Jeanine Donofrio

      I’m so glad you loved them so much!

  3. Michaela

    5 stars
    This is a fantastic gluten-free pancake recipe. I’ve tried sooooo many. Instead of eggs, I mixed two tbsp flax with 6 tbps water (let sit for at least 5 minutes). I also added lots of pumpkin spice. Yum!

  4. Tina Bromberger

    5 stars
    Great recipe! Have you tried combining any of the dry ingredients to have a “base mix”, then using base mix amount and other added ingredients for each fresh batch? I’d love to have this ready to go for weekends!

  5. Molly

    5 stars
    Best gluten free pancakes I’ve ever had! I’ve tried many other ‘healthy’ gf pancake recipes and most are mediocre, but these are delicious and taste like real pancakes! Even my husband loved them. Really excited! I didn’t have tapioca starch or arrowroot, so I used 1 flax egg. Worked perfect.

    • Jeanine Donofrio

      Hi Molly, I’m so thrilled you both loved them!

  6. Lindsay

    5 stars
    These are excellent!!! Thank you for some fantastic pancakes that my whole family devoured. And they never eat breakfast!

  7. Kim

    2 stars
    I don’t know what I did wrong, but these came out thick and dense. The batter looked like cookie dough and I had to smush it flat with my spatula to resemble a pancake. I ground my own oat flour in the blender from old fashioned oats. I used Costco’s almond flour and boxed shelf stable almond milk. I added a tsp of xanthum gum since I had it. Just looking at the ratios of dry to wet ingredients it seems too dry. I tried adding more almond milk to thin out the batter but it only helped a little. The quest continues…

    • Jeanine Donofrio

      Hi Kim, I’m so sorry these didn’t turn out for you. It’s possible your measuring cups were packed too tightly which can result in too much flour ( The recipe doesn’t need xanthum gum, I imagine that also made the batter thicker.

    • Valencia

      Can i prepare the batter 1 day in advance and keep it in the refrigerator to use the next day?

      • Jeanine Donofrio

        No, the batter will get too thick. It’s best to mix these ingredients together when you’re ready to make the pancakes.

  8. Brandi

    5 stars
    I made these pancakes for my friend’s daughter this morning, and they were a hit! I didn’t have tapioca starch, so substituted arrowroot starch, and they still turned out perfect. Thanks for my new favorite pancake recipe.

  9. Sarah

    As someone who has a tree nut allergy (therefore cannot use Almond Flour) would you recommend simply doubling the oat flour for this recipe?

    • Jeanine Donofrio

      Hi Sarah, without testing it, I’m not sure if it would work. I’d probably search for a tested no-nut GF recipe on another site. I’ll keep you posted if I create one.

  10. Alisha Sloan

    5 stars
    Oh my goodness! These were delicious! We topped them with strawberries, bananas and maple syrup. This is now, by far, my favorite pancake recipe!

    • Jeanine Donofrio

      Hi Alisha, I’m so glad you loved them!

  11. Bonnie

    5 stars
    A winner! I bit more time consuming, but worth it.

    • Jeanine Donofrio

      I’m so glad it was a hit!

  12. mary

    5 stars
    This recipe is delicious! I used canned coconut milk and watered it down a little. Came great! So light and fluffy! I couldn’t believe they were, not only gluten free, but whole grain. Yum!

  13. Megan

    5 stars
    This is my favorite pancake recipe! I didn’t have tapioca flour so subbed with arrowroot powder and the result is fluffy and light and flavorful. Even my hubby who is suspicious of gluten free anything–loves it!

  14. Gina from

    5 stars
    Noms! Fluffy and lite, I even got a compliment from my “Super taster” boyfriend, that’s big. Thank you!

  15. 5 stars
    These pancakes are wonderful! I love Canelle et Vanille. I’ve been eating gluten free for about 10 years and these are the first pancakes I’ve found that are wholesome, delicious and don’t fall apart when you cook them. I ran out of eggs but didn’t realize it until I was halfway through making them, so I used egg replacer and obviously couldn’t whip them. They were still awesome! I can’t wait to try it when I have eggs. Thanks for sharing the recipe!

    • Jeanine Donofrio

      I’m so glad you loved them! I’m curious, what type of egg replacer did you use?

  16. Kat

    5 stars
    Delish! I was a bit intimidated at first but your directions were clear and the cakes turned out perfectly! Thanks!

  17. mary

    Oh my goodness these look worth getting out of bed for! Delicious:)

  18. Sabrina from

    yum, miss pancakes so this will help, thank you

  19. ali from

    5 stars
    YUM! These were DELICIOUS! Whipping the egg whites might take a little more effort (I used my stand mixer) but sooo worth it! Even though I feared the batter looked a little dense, these were light and fluffy. I had run out of vanilla extract and used almond extract instead and threw in 1/4 cup chocolate chips for my 4 year old son and WOW! These are a new family favorite.

    • Jeanine Donofrio

      I’m so glad you loved them! Thanks for the stand mixer tip!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.