Gluten, Dairy and Egg Free Pancakes


My 10 year old food allergic son loves these pancakes.  I usually triple the recipe and then freeze them in a container between sheets of wax paper.  My son will take them out of the freezer for breakfast or lunch and simply microwave them as needed.

Gluten, Dairy and Egg Free Pancakes

2 cups gluten free flour blend*
4 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon cinnamon
2 cups rice or soy milk
2 tablespooons water
3 tablespoons canola oil
1/2 teaspoon vanilla

Heat a griddle (to about 350) or pan on the stove top.  The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.  Mix all the dry ingredients.  Add the milk, water, oil and vanilla.  Mix well, but don’t over stir; a few lumps are okay.  Drop 1/4 cup of batter for each pancake.  Flip the pancake when bubbles form and begin to pop.  Keep the heat medium to medium low; they burn fast.  Enjoy!

Yield:  12 pancakes

*This is the gluten free flour blend that I use regularly and have experienced the best results with. I use it to replace regular flour cup for cup in any recipe. I make up a big batch of it and keep it in the fridge to have on hand when I need it.

All Purpose GF Flour Mix

1 cup brown rice flour

1 1/4 cup white rice flour

1/4 cup potato starch

2/3 cup tapioca starch

3/4 cup sweet rice flour

1/3 cup cornstarch

2 tsp xantham gum

Recipe modified from

See also:

Gluten Free, Dairy Free Waffles

Filed under: Recipes-Allergy Free


42 Responses to Gluten, Dairy and Egg Free Pancakes

  1. 1
    Tammy says

    I am curious……where do you get the stuff to make the gluten free flour? Can you get it in a normal grocery store?

  2. 2
    Becky says

    THANK YOU!!! My almost 3 year old son is allergic to dairy, egg, wheat, and peanuts. It is difficult to find recipes that exclude all of those things so we will be making these pancakes soon. I’m really excited to try the GF flour mix too! How much easier is that than having to pull out 5 different kinds of flour to make a recipe…duh! Anyway, I just wanted to express my appreciation for the recipes, I’ll be watching for more!

  3. 3
    SnoWhite says

    awesome! I just sent this link to my MIL!

  4. 4
    Tasha says

    yay thanks Laura, next time I am in Terrace I will drop in to the health food store and get set up.

  5. 5
    Laura says

    Tammy I can buy a lot of it at my grocery store now. I certainly couldn’t 10 years ago when I started this diet. However I find it’s even cheaper to have my local health food store order it in in large bags for me.

  6. 6
    Margery says

    Lovely-looking pancakes. We do not have food allergies in our house, but I love making pancakes from scratch. I triple the recipe, too, and freeze the leftovers in gallon bags, sandwiched between waxed paper, too. Just like you do.

    I usually cook these on the weekend or for a weeknight dinner, and it gives us the option of a homemade breakfast during the week.

  7. 7
    melissa says

    Oh, THANK YOU. We are always trying to find recipes for our kid who is allergic to EVERYTHING, sigh. We will give this one a try.

  8. 8
    Michele says

    Thank you! Me and my daughter were both told last week that we have a gluten allergy. I made your GF Flour Mix and am excited to try it out with this recipe!
    Do you have a bread recipe that also use this mix with? I am still learning the ropes. And I find all of this SO helpful! Thank you 🙂

    • 8.1
      Brandie says

      If I may pop in here… 🙂 Our house doesn’t have a gluten allergy – though I’m suspicious I might have a wee intolerance – but I like to make gf stuff just for fun sometimes. It has a different taste and texture… anyway, I don’t know about using this gf flour mix (I am going to try it too!) but if you can find it, the Bob’s Red Mill Gluten Free “Homemade Wonderful” bread mix makes AWESOME bread – and is pretty easy. I love making it just because I love it! They also have a Gluten Free Whole Grain bread mix, but I haven’t tried that one 🙂

  9. 9
    Wendy says

    Amazing…I thought I had tried every dairy, gluten, and egg-free pancake recipe there was, all with dismal results! Whether using egg replacer or flaxmeal/water to replace the eggs in a ton of different pancake recipes, they all turn out rubbery and uncooked (even when inadvertently left on the griddle for nearly an hour)! This recipe is going to be center-stage at our house on Saturday morning! THANK YOU!

  10. 10
    Jena OrganizingMommy says

    That’s a great idea. I was diagnosed with a gluten allergy (but it was a false diagnosis) but I bought a grain grinder (the type that most people use for wheat and gluten products). Anyway, you can grind your own: brown rice, garbanzo beans etc.

  11. 11
    Laura says

    Michele, bread is something I never mastered. I didn’t try too hard though because I was able to find good store bought bread…we use the EnerG brand (yeast free brown rice) and it’s good as long as it’s toasted 🙂

  12. 12
    Michele says

    We bought the same bread last week after seeing our doctor. But the nearest store that carries it is a 30 minute drive one way. Ugh. LOL I will keep trying! Thank you for you recipes. We are having a late night snack of your GF white cake made into cupcakes with your chocolate frosting! YUM! 🙂

  13. 13
    Kim says

    I also do a large batch of waffles and put them in servings of 2 in a ziploc bag in the freezer. Then I just have to pull them out and pop them in the toaster!
    Rather than microwave middle boys pancakes you should try getting him to toast them – way better!!

  14. 14
    Kim says

    My boys love to have toasted blueberry bagels spread with cream cheese frosting…………okay, I love them too!!

  15. 15
    Rhonda says

    Thanks Laura for sharing this great recipe. You always have great info on this site. The pancakes look amazing. Would love to share with our readers at as this looks like a good one! I could see my kids really enjoying these with some cut up fruit or chocolate chips! Let me know if its OK to post.

  16. 16
    Tasha says

    I bought all the ingredients last night and made the flour and we made the pancakes this morning except I only had chocolate soy milk so they were chocolate pancakes and they were so good a big hit with Torey and Abby except I made them a bit too thick….thanks so much Laura I am going to make banana bread today too lol

  17. 17
    Jill Jackson says

    One of my best friends is has Celiac’s Disease and I have Multiple Sclerosis and Fibromyalgia! I had the honor of trying out many of her recipes and trying out new things she has suggested! She has written an AWESOME cookbook that is avalible on her site where she also blogs about gluten-free food too!

    Her Web site is:

    Hope this helps too!

  18. 18
    Rebecca says

    Thanks for sharing!

    For the person asking where to get GF flours, sometimes Ocean State Job Lot carries Bob Red’s Mill products, if you have one of those stores near you (or similar discount store).

  19. 19
    Betsy M says

    Hi Laura,
    I have been lurking on your blog for some time and love all of your great advice. One question for you though. I have just discovered that I am gluten intolerent and am trying to figure out menu’s for myself and my gluten tolerant family. I notice that you often have links to gluten containing recipes. Do you alter these or do you just have your son eat a slightly different menu? Thanks!

  20. 20
    Laura says

    Hi Betsy, yes I usually do a variation of what we are having for my son. For instance, tonight I made a Sausage Potato Soup (used a gluten free broth) and just took my son’s portion out for him before I added the milk to it.

    Most often it’s a simple adjustment that I can make. If we are having a breaded chicken type dish I simply make him a plain version which he actually prefers anyway.

    Sometimes I’ll just alter the recipe. For example, the beef stew we had the other day I used my gluten free flour blend instead of the regular flour and it was just fine.

    Hope that helps!

  21. 21
    Mark F says

    I just recently found out that I am gluten intolerant. I was wondering how long the gluten free flour mixture lasts?

  22. 22
    Laura says

    Mark the best thing to do would be to look at the best before dates on all the flours before mixing them together. I’d take the lowest of them all and go with that one. If you are concerned about not using it up in time, you could just mix up a single batch at a time.

  23. 23
    Lyzz says

    Sounds yummy! And making me hungry.

  24. 24
    Jennifer says

    Great recipe, smells awesome! Only problem I had was they stuck to my pan, I used a bit of oil in the pan and they still stuck, any suggestions?

  25. 25
    Theresa says

    This recipe is fantastic! And this is coming from someone who has just in the past couple of weeks gone from gluten filled products to gluten-free(and egg free)…thank you so much, they were a big hit with my 5 kids:-) hope you can post more recipes of this nature…

  26. 26
    Rosemary says

    Hi – What is the difference between the rice flours please? Would it matter if I only used brown rice flour? Could this mixture be used for waffles too. Would you need less liquid? What is the difference between potato flour and potato starch? I live in the UK and find I cannot get many of the flours that are available in the US. I see a lot of recipes use sorghum flour – unheard of here, is there a substitute for it. I look forward to your comments.Thanks

    • 26.1
      Laura says

      A flour blend works best for imitating regular flour for sure. Unfortunately it doesn’t work out the same to just use rice flour as rice flour is too dense on it’s own. It also needs to have some gluten added back in which is why it includes xanthum gum. You can use this mixture anywhere a recipe calls for regular flour…it substitutes really well cup for cup with no additional liquid required.

      Potato flour and potato starch are different. Here is a great explanation for you:

      I don’t use sorghum flour myself so I’m not really sure on this one. I always use the blend above.

      Hope this helps!

  27. 27
    Beth says

    These were the best pancakes we have had since going GF EF, by far. We used Bob’s Red Mill GF all purpose baking flour. Previously, we’ve had a difficult time with consistency and sticking with other recipes. The texture was right and the cinnamon made a great addition. Thank you so much!

  28. 28
    culinary2006 says

    This was the first time I tryied this recipe, they were thick but my son loved them anyways. Now he can eat pancakes with me. lol

  29. 29
    Melissa says

    Thank you! I’ve been gluten free for about 4 months now and was craving some pancakes this morning – open the fridge to find no eggs! Thanks again!

  30. 30
    Felicia says

    I tried this recipe, instead I changed some of it, 1/4 tsp of vanilla, 1 tsp raw sugar, 1/2 cup rice milk and 1 1/2 cup water and no cinnamon. The pancakes smelled really good but were like silly putty dough in the middle. No matter how long I cooked them. Is this because I did not use the full 2 cups of rice milk?

    • 30.1
      Laura says

      Hmmm, I’m not sure. That’s not happened for me. Sorry I couldn’t be more help!

  31. 31
    Melanie says

    We just learned that DS is gluten, dairy, egg and also corn intolerance. He loves pancakes and I’m excited to try a modification of this recipe! Any advice for what to substitute for the ingredients containing corn?

    • 31.1
      Laura says

      Hi Melanie, cornstarch acts as a thickener so it might work to replace that with a little more tapioca starch instead.

  32. 32
    Karen says

    My pancakes did not turn out. I had to throw it all out. I used Bob Red Mill’s gluten-free all purpose flour. The taste was not great and they turned out raw on the inside. They just did not cook through. I am wondering if it was the flour? Such a waste, really.

    • 32.1
      Laura says

      So sorry that happened Karen. I suspect it could be the flour blend as they are all so different. Did you add the xanthum gum in separately as I don’t think Bob’s has it in his blend.

  33. 33
    Myshka says

    Wow, Thank you. As a person allergic to wheat and diary and my 4 year old son allergic to wheat and nuts, its nice to be able to have the simple things in life that most people have often; like pancakes for breakfast.

  34. 34
    christine says

    Ihave tried to make these pancakes free flo by first freezing tem between sheets of baking paper once frozen bagging them up minus the paper works great to serve place instead of bread still frozen in the toaster Yummmmm


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