Gluten-Free Stovetop Pancakes
BY Brimly.May 17, 2026
Photo By Editors @ the Brimly Test Kitchen
Easy TaskPREP: 20 minGluten-freesweet Treat Now, Why This Recipe and What Makes It Special?
I think this recipe is a very essential tool in anyone’s recipe book. It’s important to have a good pancake recipe. And honestly, I haven’t taken the time to share a nice stovetop pancake on the blog in a while.
I’ve had a pancake recipe on here before, but that was from when I used to bake with gums. Since I stopped baking with gums, I don’t believe I’ve shared a pancake recipe that is gluten-free, gum-free, soy-free, and stovetop. Now, I finally arrived at the one recipe that works perfectly for that.
It’s your good, faithful pancake recipe. It’s delicious, dependable, and you honestly wouldn’t even believe it’s gum-free because of how soft and pliable it is. Lately, I’ve been working on getting some of those recipes out there, the ones I never really thought I needed to share because I just make them for myself at home. Then I realized, oh, I should not just make this for me. I should share this.
It’s just a plain pancake, so it doesn’t have too much going on inside of it, but it is very soft and very delicious. It doesn’t crumble or fall apart. It comes together with simple ingredients: gluten-free flour mix, almond flour, baking soda, baking powder, a little salt, sugar, yogurt, milk, egg, oil, and vanilla extract. From there, you have yourself a pancake batter that works perfectly anytime you need it.
I personally love making these pancakes. Since perfecting this recipe, I’ve loved making it for myself and my household every opportunity I get. I love to pair mine with a nice glob of whipped cream, as you can see here in the photograph, and a nice dollop of that blueberry preserve we have here, it is a delicious combination. A little bacon never hurt anyone, so I throw in just a few strips to go along with it.
I like to combine these things with a nice glass of orange juice or a beautiful cup of tea alongside breakfast, and it’s always a hit. So if you are interested, this recipe is here for you.
Lessons Learned
Whisk your egg really well. You want the egg to be fully combined because you don’t want streaks, and you don’t want the batter to have an imbalance in the mixture.
Another thing would be the baking powder. Before you scoop it out, please shake the container of baking powder first. That can make a difference in how much rise you get from your baked goods. It’s a recommendation I always love to give based on personal experience and just how these things work.
I would also recommend not going too overboard with oil when frying the pancakes. A simple teaspoon of oil is enough if you can nicely oil your pan before frying. I personally love to make mine on my Breville griddle. It is my ultimate go-to, and I don’t even need oil when I’m using it. That being said, the griddle is something I personally own and enjoy using for these pancakes. You can absolutely fry these in a regular pan as well, and they will work perfectly.
Another lesson I learned actually comes from making the preserve. Just make sure to stand by the stove and continue to stir the preserve so it doesn’t stick. You want it to cook down well without burning and becoming a mess. Stirring every minute or so will do, and you can get a very delicious fruit preserve. I’ve made this one, and it is so good. It’s refreshing, and the orange zest comes through beautifully. I love it, I love it, I love it! (So if you’re making that, please remember to stir the pot.)
If you have leftover pancakes, please, don’t destroy. They will become a bit firm in the fridge, and you may find that they are not as soft the next day. Do not despair. One quick trick I’ve used that always works is to place a small mug or heat-safe container of clean water in the microwave. Heat that up first, then place your pancakes on a microwave safe plate and warm them in the microwave. The steam from the water helps add moisture as the pancakes heat through. It’s not anything overly special, but it works. You can also warm the pancakes in the microwave without the extra steam, and that will bring them back to life as well. It’s just something I thought I should mention.
How to Make It Your Own
You could sprinkle some blueberries into the batter, or you could sprinkle them on while the pancakes are frying on the pan. You could also add a little banana to the batter if you want to make banana pancakes.
You can also change up the topping. You could keep it simple with maple syrup and bacon for a very typical breakfast. You could do so much with this because it is actually a very nice plain canvas.
I also have a customization option that I recently realized works really well. Grab two of these pancakes and pretend they are your bread slices.
Then you fry an egg, add some bacon, a little ketchup, maybe a square of cheese, a little mayonnaise if you want to, and a little hot sauce because why not? Now you’ve made yourself a homemade McGriddle.
Honestly, these work perfectly for that. I can’t even say it enough. It can get very delicious.
You can also fry these as mini pancakes, which are very impressive and fun. You can have them as simple mini pancakes, or you can use pancake stencils to fry them into shapes and have fun with the kids.
This is such a great batter, and it works absolutely well as long as you stick to the measurements in the recipe. You can have a lot of fun with it and still end up with an enjoyable breakfast.
Pro Tip: You need to allow this batter to rest. Once you’ve mixed everything together, do not skip the 5 to 10 minute rest time recommended in the recipe.
That rest helps the batter hydrate and gives the leavening ingredients time to activate. It is a very important part of this recipe because you need that for the pancakes to come out fluffier and more leavened.
Summary Notes:
This is a recipe for our gluten-free stovetop pancakes, and we’re very happy and very proud to be able to share them with you. This is a recipe everyone could use on a typical Sunday, and honestly, it is perfect.
You can pair these pancakes with our very own blueberry preserve, or with a recipe we shared previously, which is our strawberry lemon preserve. You can pair them with just about anything, and they will be highly delicious.
We love this recipe, and we can’t wait for you to try it. It is, of course, gluten-free, soy-free, and gum-free. We know you’re going to enjoy this one.
Tried it? Let us know how it went in the comments below.
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Essentials you’ll need:
view:LISTENIngredients
Recipe Steps
Step 1
In a large bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, salt, and sugar.
Step 2
In a separate bowl, whisk together the yogurt, egg, milk, oil, and vanilla extract until smooth.
Step 3
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Do not overmix. The batter should be thick but pourable.
Step 4
Let the batter rest for 5–10 minutes to hydrate.
Step 5
Heat a pan over medium heat and lightly grease with butter or oil..
Step 6
Scoop about ¼ cup batter per pancake onto the pan.
Step 7
Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
Step 8
Flip and cook for another 1–2 minutes until golden and cooked through. Once set serve and enjoy.
Blueberry Orange Preserve (Optional Topping):
Add 1½ cups fresh blueberries to a saucepan over medium-high heat, followed by ¼ cup water, 3 Tbsp dark brown sugar, ½ Tbsp vanilla extract, a pinch of salt, the zest of ½ orange, and the juice of ½ orange. Stir everything together and bring it to a gentle simmer, allowing the blueberries to naturally burst as they cook. Reduce the heat slightly to just below medium-high and cook for 15–20 minutes, stirring every minute or so to prevent sticking. Lightly mash some of the blueberries as the mixture thickens, while leaving a few whole for texture. Once the preserve has reduced by less than half and coats the back of a spoon, remove it from the heat, let stand 10 minutes, then transfer it to a glass jar, and let it cool for about 1 hour until thickened and set. Serve and enjoy.
Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 1 day. To reheat, place them in the oven at 300°F until heated through. You can also microwave them for a quick option.
Store the Blueberry Orange Preserve in a clean, sealed glass jar in the refrigerator for up to 7–10 days. Let it cool completely before sealing and chilling.
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