The Best, Fluffy Gluten Free Pancakes

Breakfast, Recipes
March 3, 2026

This recipe is for everyone, gluten free or not! These fluffy, gluten free pancakes are absolutely delicious, easy to make and guaranteed to become a family favorite!

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If you don’t think gluten free pancakes can be light and fluffy, think again.

Light, airy and perfectly golden, these pancakes deliver on every level. Made with nourishing ingredients- almonds, eggs and honey being the stars – each pancake packs an impressive 10 grams of protein!

If you are looking to stay satisfied, support steady blood sugar and meet your protein goals while avoiding gluten, then these pancakes are it! They are perfect for slow weekend mornings or for meal prep for busy weekdays. Bonus- they are kid approved too!

Why You’ll Love These Gluten Free Pancakes

Naturally high in protein with 10 grams per pancake!
Made with simple, nourishing ingredients.
Light and fluffy- no dense, gummy pancake recipe here
Reheat perfectly for meal prep
Customizable and can be served with Greek yogurt or nut butter for topping, and can be filled with berries or nuts. The options are endless.
Lower in carbs than traditional pancakes

Ingredients You’ll Need

One of the things I love most about this gluten free pancake recipe is the ingredients. They are whole food, nourishing ingredients that meet my simple and wholesome criteria for food.

Almond flour: Blanched, finely ground almond flour works best. Simply scoop and level before adding to the mixing bowl (no need to pack the flour).
Baking Soda: This gives your pancakes the necessary rise to make them fluffy and irresistible!
Salt: Regular table salt works fine.
Eggs: Use large eggs.
Milk: I went with an unsweetened almond butter, but any milk (dairy or non-dairy) will work just fine.
Honey: The sweetener of choice is all yours, you could use agave, maple syrup or honey as I did!
Vanilla: A little vanilla goes a long way, a splash will enhance the flavor of all the other ingredients in this pancake recipe.

How to Make High Protein Gluten Free Pancakes

This pancake recipe uses the muffin method, where you combine the dry ingredients in one bowl and the wet ingredients in another. Then the wet ingredients are incorporated into the dry ingredients, and voila! You have your batter.

First, start by adding the almond flour, baking soda and salt to a medium mixing bowl. Stir the ingredients together with a whisk or a fork.

Next, add the eggs, milk, honey and vanilla to a smaller mixing bowl. Whisk until all of the ingredients are incorporated.

Finally, pour the wet ingredients into the dry ingredients and mix them thoroughly with a whisk. You want the batter to be thick but pourable. If it is too thick, add more milk, one tablespoon at a time, until reaching the desired consistency.

Heat a skillet over medium low heat. Note: the key to these pancakes is to cook them low and slow, otherwise the outside will burn, and the middle will not cook through. I also like to add a tablespoon of coconut oil to the pan to ensure the pancakes don’t stick (and I even do this in a nonstick!).

Once the skillet is warm and the oil has melted, add the batter to the pan using a ⅓ cup measuring cup or scoop. Using this size cup and filling it slightly heaping results in 6 medium/large pancakes. Feel free to use a ¼ cup scoop for smaller pancakes.

Cook the batter on the first side for about 7-8 minutes or until ready to flip. Continue to cook until golden and heated through another 6 to 7 minutes. Remove the pancakes from the pan and repeat the process with the remaining pancake batter. Serve the pancakes warm with your favorite toppings.

Gluten Free Pancake Variations

These gluten free pancakes are extremely versatile, making them easy to customize to your needs or cravings. Try anything from fruit to chocolate to a more protein packed option.

Add-ins:

Fresh or frozen berries- my go-to is frozen wild blueberries- a great antioxidant rich addition
Mini dark chocolate chips (use Enjoy Life if you want to keep these dairy free)- makes these pancakes more indulgent
Cinnamon or pumpkin spice for warmth/earthiness
Lemon zest for brightness

Boost the protein:

If you want to boost the protein content even further, try:

Greek yogurt with berries
Almond or peanut butter
Cottage cheese with cinnamon and honey
A sprinkle of hemp seeds

Naturally sweet and delicious:

Caramelized bananas
Warm berry compote
A drizzle of high quality maple syrup

Gluten Free Pancakes FAQs

How much protein is in each pancake?

Each pancake contains approximately 10 grams of protein, making them a naturally high-protein, gluten-free breakfast option.

Are these pancakes good for blood sugar balance?

Because they’re made with almond flour and eggs (healthy fats) these pancakes are lower in carbohydrates and higher in protein than traditional versions. This combination helps support steady energy and lasting fullness.

Can I add blueberries or chocolate chips?

Yes! Fresh or frozen blueberries and dark chocolate chips fold beautifully into the batter.

Can I make these dairy-free?

Yes. This recipe is naturally dairy-free unless you choose dairy-based toppings like Greek yogurt or if you add dairy milk to the recipe.

Are these gluten-free pancakes really fluffy?

Yes! These pancakes turn out light, airy, and tender… not dense or gummy like many gluten free recipes. Be sure not to overmix the batter and cook over medium-low heat for the best texture.

Can I freeze gluten-free pancakes?

Absolutely! Let them cool completely, then store in an airtight container (option to place parchment between pancakes). Freeze for up to 2 months and reheat in a warm oven or microwave.

How to Store and Reheat Gluten Free Pancakes

Let the pancakes cool completely before storing. These are best stored in a glass, airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 2 months. Reheat in a warm oven or microwave.

Meet Jaime

I’m a registered dietitian who’s obsessed with all things food! From growing to recipe development, my life is centred around food and how it can nourish us from the inside out.

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