Gluten-Free Strawberry Pancakes
By the Gluten Free Recipes team ·
Fluffy, golden gluten-free pancakes bursting with sweet strawberry flavor. These tender delights offer a delightful texture and a vibrant, fruity taste perfect for any morning.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 8 ingredients — including certified gluten-free all-purpose flour blend, certified gluten-free baking powder, eggs — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Strawberry Pancakes: When preparing this breakfast recipe, to ensure this recipe remains gluten-free, always use certified gluten-free ingredients and prepare it in a clean environment. Be mindful of shared utensils and surfaces that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Strawberry Pancakes: This recipe is designed to be gluten-free by utilizing a certified gluten-free flour blend and ensuring all leavening agents are free from gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend
- 1 tsp certified gluten-free baking powder
- 2 large eggs
- 1.25 cup milk (dairy or non-dairy)
- 2 tbsp melted unsalted butter or neutral oil
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup fresh or frozen strawberries, chopped
Instructions
- 1
In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt. Ensure there are no lumps in the dry ingredients, which will help create a smoother batter.
- 2
In a separate medium bowl, whisk the eggs until lightly beaten. Then, add the milk, melted butter or oil, and pure vanilla extract to the eggs, stirring until well combined and the mixture is uniform in color.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined; a few small lumps are acceptable and will result in tender pancakes. Overmixing can lead to tough pancakes. Fold in the chopped strawberries until evenly distributed throughout the batter.
- 4
Heat a lightly greased griddle or non-stick skillet over medium heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle. Cook for about 2-3 minutes per side, or until bubbles form on the surface and the edges appear set, and the underside is golden brown.
- 5
Flip the pancakes carefully and cook the other side for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more oil or butter to the griddle as needed between batches. Serve the warm strawberry pancakes immediately with your favorite toppings.
Nutrition (per serving)
Tips & Notes
- Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
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