The Fluffiest Gluten Free Pancakes

It’s hard to be locked up in the house and eat healthy. At least that the case for me. Between homeschooling becoming my new full time job, keeping up with my Real Estate clients, cleaning the house, doing the laundry and just trying to keep everyone alive, it‘s been stressful. I’m sure i’m not the only one who can say they eat when they’re stressed, and i’m not talking about munching on broccoli to make me feel better, I mean eating packs of Milano cookies like it’s going out of style.

While I love cooking, I miss going to the diner for breakfast. There’s just something really great about strolling out of the house in your sweats and sitting down to some hot coffee and having someone make your breakfast. Unfortunately with COVID-19 we can’t do that. But what’s stopping us from making diner quality pancakes at home, but just a little healthier? NOTHING!

You’ll need a few simple ingredients that you most likely already have in the house, a couple bowls, a whisk and a non stick pan. It’s that simple. If you really want to get fancy, make some ebleskivers, which are Dutch pancake balls. For that you would need a ebleskiver pan like this.

These pancakes turn out so light and fluffy, it’s hard to tell they are gluten free. Make sure not to over mix, you don’t want the batter to be too flat and runny, a few lumps are ok. Letting the batter sit for 5-10 minutes helps the bubbles build up from the baking powder and baking soda making them extra pillowy. Enjoy plain or add bananas like I did, blueberries , chocolate chips or just about anything your heart desires. Pour on that syrup and enjoy!


  • 2 cups gluten free flour (My favorite is Cup 4 Cup)
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups milk of your choice (I use my almond milk)
  • ¼ cup avocado oil or coconut oil
  • 2 teaspoons vanilla
  • 1 egg (make 1 flax egg to make vegan)


  • Sliced bananas
  • Sliced strawberries
  • Blueberries
  • Chocolate chips


  1. In one bowl combine all dry ingredients and mix together. In a seperate bowl, add all wet ingredients and mix well. Add the dry ingredients to the wet and mix until there are little to no lumps. Let batter rest for 5 minutes until small bubbles form.
  2. In a non stick skillet drizzle in some neutral oil and lightly wipe out with a paper towel. Set to medium heat. Once the pan is preheated drop in ¼ cup batter. Cook until bubbles start to form at the top of the pancake. Flip gently and cook for another few minutes.
  3. If using any add-ins, place them on top of the pancake just before flipping.
  4. Another alternative is to get a aebleskiver pan to make Dutch pancake balls.
  5. Serve immediately or lay out on a baking sheet tray with parchment paper making sure not to overlap, and freeze. Defrost in the microwave or in a countertop convection oven.

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