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These gluten free pancakes are light and fluffy, made with oatmeal and no need for special flours! You won’t believe until you taste them.

Gluten free pancakes

Looking for a spin on pancakes…without the gluten? Then do we have a recipe for you. Try these Gluten Free Pancakes made with oatmeal! That’s right: there’s no need for special flours or ingredients! Gluten-free flour is handy, but it can have some odd ingredients and additives. Many gluten free pancake recipes also call for things like xanthan gum. So why not make pancakes with good old oats? They’re filling, healthy, gluten free and these pancakes taste like vanilla cake. Yes, they’re a total revelation…and everyone will immediately want seconds.

Want grain free pancakes instead? Try Fluffy Almond Flour Pancakes!

Ingredients for gluten free pancakes

These gluten free pancakes are so good, they’ve the standard pancake in our house. Why? They’re so fluffy and vanilla-scented, and they really stick with you. We don’t crave anything but these babies! They’re made with all real, whole food ingredients: and you might already have them on hand. Here’s what you’ll need to whip up a stack of flapjacks:

  • Old Fashioned rolled oats: You can also use an equal amount of oat flour if you have it on hand
  • Greek yogurt: Greek yogurt helps to achieve the fluffy rise
  • Eggs and milk: The standard players
  • Salted butter: Substitute a neutral oil if you like
  • Brown sugar: Maple syrup also works here
  • Vanilla, baking powder, and kosher salt: More standard players round out the list!
Gluten free pancakes

How it works: blend it up!

Yes, all you need to do here is blend all the ingredients in a blender. That’s it! The blender breaks down the oats into oat flour, making everything into a smooth and creamy pancake batter. There’s just one thing to know about using this batter:

  • Let the batter sit for 5 minutes to thicken. Yep, set a timer and let it sit. Don’t be tempted to use it early! During this time, the batter will get very thick: which makes for a fluffier pancake.
  • For the second batch, stir in 1 tablespoon milk. The thing is: this batter will get even thicker as you cook the first batch! So add just 1 tablespoon milk to the remaining batter before you cook it. It works like a charm.

The key to cooking gluten free pancakes: low and slow

We’ve said it once and we’ll say it again: cook your pancakes on low heat! Why? So many home cooks make the mistake of having the heat too high. This results in pancakes that are black on the outside and raw on the inside.

No one likes that! Set your heat to low (or medium low, if you dare!). Then wait to flip the pancakes until bubbles form at the surface and begin to pop. It will feel longer than you think: but just keep waiting! It’s worth it for the perfectly cooked pancakes.

Gluten free pancakes

Toppings for gluten free pancakes

Yep, that’s all! No need for gluten free flour or xanthan gum at all in these flapjacks! They come out fluffy and make the entire kitchen smell of vanilla cake. In fact, we wanted to douse them in sprinkles but held ourselves back (it is breakfast, after all). Here are some topping ideas for these tasty gluten free pancakes:

Mix-in ideas

Of course, you can also add mix-ins to your gluten free pancakes to spice them up! Keep in mind that when you add mix ins, pour the pancake batter on the griddle first, then add the mix-ins while the pancakes cook. This ensures for easy pouring onto the griddle and good distribution of mix-ins. Here are some ideas:

  • Blueberries: Add 1 cup fresh or frozen blueberries for a batch
  • Bananas: Add 1 chopped banana, or go to Gluten Free Banana Pancakes
  • Walnuts or pecans: Add ½ cup chopped nuts
  • Chocolate chips: We’re not chocolate for breakfast type of people, but you can certainly add ½ cup chocolate chips
Gluten free pancakes

More gluten free breakfast ideas

We’ve always maintained that gluten-free recipes are some of the most delicious out there! You just have to find a collection of great ideas that always satisfy. Here are a few more of our favorite gluten free breakfast recipes…all with natural foods and no GF flours:

Also try: our 25 Top Gluten Free Dairy Free Recipes!

This gluten free pancakes recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Gluten free pancakes

Gluten Free Pancakes (Easy & Delicious!)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x


These gluten free pancakes are light and fluffy, made with oatmeal and no need for special flours! You won’t believe until you taste them.


  • 2 cups Old Fashioned rolled oats
  • ½ cup Greek yogurt
  • 2 large eggs
  • ½ cup milk of choice
  • 2 tablespoons salted butter, melted
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt


  1. Melt the butter. Place all ingredients in a blender and blend on high until a smooth batter forms. 
  2. Wait 5 minutes for the batter to thicken. 
  3. Lightly grease a skillet or griddle with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about ⅓ cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
  4. Add 1 tablespoon milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Gluten Free
  • Diet: Gluten Free

Keywords: Gluten free pancakes, gluten free pancakes recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. I just made these for the first time. Perfect and tasty! I substituted quick steel cut oats. Didn’t have brown sugar so I used pure cane sugar and 1/4t of cinnamon. Add-ins were chocolate chips and pumpkin seeds. Way better than pancakes made with regular flour.