Gluten-Free Strawberry Pancakes

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.

Prep: 10 min Cook: 15 min Total: 25 min Serves: 4

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 gluten-free all-purpose flour blend, gluten-free baking powder, eggs — and walks through 5 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Strawberry Pancakes: When preparing this breakfast recipe, to ensure this recipe remains gluten-free, always use 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 gluten-free flour blend and ensuring all leavening agents are free from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, gluten-free baking powder, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend Shop
1 tbsp gluten-free baking powder Shop
2 large eggs
1.25 cup milk (dairy or non-dairy)
2 tbsp melted unsalted butter or neutral oil
1 tsp pure vanilla extract Shop
0.5 tsp salt
1 cup fresh or frozen strawberries, chopped

Instructions

1 In a large bowl, whisk together the gluten-free all-purpose flour blend, 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)

250

Calories

Protein

38g

Carbs

Fat

Fiber

300mg

Sodium

Tips & Notes

Pat frozen strawberries dry after thawing so the batter doesn't turn pink and watery.
Scatter the chopped strawberries onto each pancake right after pouring instead of mixing them in, so they don't stick to the pan.
Cook the strawberry pancakes over medium, not high, heat. The fruit browns and sticks quickly.

Common questions

What cross-contamination risk is specific to Gluten-Free Strawberry Pancakes?

Check gluten-free all-purpose flour blend, gluten-free baking powder, eggs before they go into Gluten-Free Strawberry Pancakes. To ensure this recipe remains gluten-free, always use 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.

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