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Thin and almost crepe-like, these gluten-free pancakes are the perfect vehicle for your favorite syrup or fruit sauce.

Stack of gluten-free pancakes topped with strawberries on a speckled plate. Strawberry syrup is being poured over the pancakes.

One of the best things about the weekend: having time to make a great breakfast.

Throw together some bisquick pancakes, maybe fry up some bacon, and add a little fresh summer fruit and you have one of the best meals.

But what if you or one of your family members is gluten intolerant? 

I always like having a handful of gluten-free recipes close at hand in case I’m baking for someone who is gluten free. After all, they deserve to have a delicious weekend breakfast, too! 

This gluten-free pancake recipe is yet another fantastic gluten-free creation from my friend Erin at Texanerin Baking. They’re a great option to have up your sleeve any time you need to make a special gluten-free breakfast.

Two plates each holding a stack of gluten-free pancakes topped with fresh strawberries. A pitcher of strawberry syrup is nearby.

My simple gluten-free pancakes

When I first made these gluten-free pancakes, I was aiming for fat and fluffy. As you can probably see, that’s not exactly what I ended up with – but I wasn’t disappointed at all!

These pancakes are like a cross between crepes and your typical American buttermilk pancakes, which I love. 

They have a great texture, and even though they use quite a bit of almond flour, the flavor is pretty neutral. That means that they are the perfect blank canvas for your favorite syrups or fruit sauces. 

If you don’t have access to almond or tapioca flours, try my gluten-free banana pancakes. You only need oats and they’re basically gluten-free banana bread in pancake form!

Ingredients for gluten-free pancakes arranged on a gray countertop.

How to make these gluten-free pancakes

If you aren’t used to doing a lot of gluten-free baking, don’t stress – these gluten-free pancakes are super easy to make. If you can make pumpkin pancakes, you can definitely make these. 

Ingredients you’ll need

This gluten-free pancake recipe only requires two flours/starches, so you don’t need a whole pantry full of gluten-free flours to make these.

You will need:

  • 1 1/2 cups blanched almond flour
  • 1/2 cup tapioca flour/tapioca starch
  • 1 tablespoon granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk, room temperature
  • 3 large eggs, room temperature
  • 3 tablespoons butter, melted
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon vanilla extract
Dry ingredients for gluten-free pancakes being whisked together in a ceramic bowl.

In the recipe card, I’ve included gram measurements for the almond flour and tapioca starch. Weighing the flour ensures that you won’t overpack the cups while measuring, which is easy to do with gluten-free flours. 

For more info on measuring flour, check out how to measure flour – even though it’s about all-purpose flour, it applies here, too! 

If you can’t find blanched almond flour or find it to be too expensive, unblanched almond meal will work fine in these pancakes as long as you don’t mind the bits of almond skin.

Gluten-free pancake batter being whisked in a white mixing bowl.

If you are out of buttermilk or forgot to pick some up at the store, use my buttermilk substitute instead. 

I do recommend using room-temperature eggs in this gluten-free pancake recipe. Learn how to bring eggs to room temperature quickly. 

If you don’t regularly make gluten-free baked goods, make sure all of your other ingredients have not been contaminated with gluten, especially if you’re making these pancakes for someone with celiac disease.

Gluten-free pancake cooking in a nonstick skillet.

Making this recipe

In a medium bowl, whisk together the dry ingredients: almond flour, tapioca starch, sugar, baking powder, baking soda, and salt. Set this aside.

In a large mixing bowl, whisk together the buttermilk, eggs, melted butter, maple syrup or honey, and vanilla extract. 

Gradually add the dry ingredients to the wet ingredients and stir until no lumps remain. Since there isn’t any gluten in this batter, you don’t have to worry about the pancakes getting tough from stirring.

Flipped gluten-free pancake in a nonstick skillet.

Heat a non-stick skillet or griddle over medium heat. Once hot, pour about ⅓ cup of the batter onto the pan and cook for 2 minutes.

You know the pancakes are ready to flip when bubbles form on the top and the bottom has slightly browned.

Flip the pancakes and cook for another 1-2 minutes. Repeat with the remaining batter. 

Stack of gluten-free pancakes topped with fresh strawberries on a plate.

Topping suggestions

As I mentioned above, these pancakes have a fairly neutral flavor, which makes them great for all of your favorite pancake toppings.

Maple syrup is always a classic and you could even go with a flavored syrup on these gluten-free pancakes. Again, just make sure any toppings you offer are gluten free as well. 

As much as I love maple syrup, I really love fruit sauces on these pancakes. Strawberry sauce, raspberry sauce, or blueberry sauce are all incredible options, especially during the summer when fresh berries are in season. 

During the fall, you might want to try topping them with crockpot applesauce or slow cooker apple butter

Or brighten a cold winter morning with a stack of these gluten-free pancakes and some microwave lemon curd

Stack of gluten-free pancakes topped with sliced strawberries and strawberry sauce.


Store any leftover gluten-free pancakes in the refrigerator for up to 4 days. You can reheat them in the toaster or toaster oven. 

You can also freeze gluten-free pancakes if you like. Follow my friend’s instructions for how to freeze pancakes. Pop them into the toaster or toaster oven for a quick and easy weekday breakfast.

Fork holding up a bite of gluten-free pancakes.
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Gluten-Free Pancakes

By: Erin
5 from 2 ratings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 pancakes
Thin and almost crepe-like, these gluten-free pancakes are the perfect vehicle for your favorite syrup or fruit sauce.


  • 1 ½ cups blanched almond flour
  • ½ cup tapioca flour/tapioca starch
  • 1 tablespoon granulated sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ cups buttermilk room temperature
  • 3 large eggs room temperature
  • 3 tablespoons butter melted
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon pure vanilla extract


  • In a medium mixing bowl, stir together the dry ingredients (almond flour through salt). Set aside.
  • In a large mixing bowl, stir together the wet ingredients (buttermilk through vanilla extract).
  • Gradually add the dry mixture to the wet and stir until no lumps remain.
  • Heat a non-stick skillet over medium heat.
  • Pour 1/3 cup of batter into the pre-heated pan and cook for about 2 minutes or until bubbles form and the bottom has lightly browned.
  • Flip the pancake over and cook for another minute or two.
  • Repeat with the remaining batter.



Serving: 1pancake, Calories: 253kcal, Carbohydrates: 14g, Protein: 9g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 51mg, Sodium: 316mg, Potassium: 59mg, Fiber: 3g, Sugar: 5g, Vitamin A: 191IU, Calcium: 136mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 2 votes (2 ratings without comment)

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  1. Sally Ludi says:

    I don’t need gluten-free.  Okay to use just regular flour?

    1. Erin says:

      I’m afraid not, as the flours used aren’t interchangeable with regular flour. You could try this homemade Bisquick, though. :)

  2. Katalina @ Peas and Peonies says:

    These pancakes look so good, and that mountain of delicious and fresh strawberry sauce is amazing, would love to start my day with some of these.

    1. Erin says:

      Thanks, Katalina! It’s definitely a great way to start the day. :)

  3. Medha @ Whisk & Shout says:

    The strawberry sauce looks just amazing! And love that these are gluten-free :)

    1. Erin says:

      Thanks, Medha! :)