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Maple syrup pouring onto stack of old fashioned pancakes on white plate.
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5 from 3 votes

Old Fashioned Pancakes (Gluten Free)

This Old Fashioned Pancakes recipe is fluffy and made from scratch. It's gluten free and perfect served with maple syrup for breakfast!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: homemade pancakes, pancakes from scratch, gluten free pancakes,
Servings: 6
Calories: 362kcal
Author: Christine Rooney


  • 2 ½ cups gluten free flour blend OR 2 cups AP flour if not GF
  • 2 Tbsp. sugar
  • 4 tsp. baking powder
  • pinch salt
  • 2 eggs
  • 1 ½ cup milk or non-dairy milk substitute
  • ¼ cup olive oil
  • 2 Tbsp. butter to melt in skillet or non-dairy butter substitute
  • Toppings such as maple syrup, berries, or nuts (optional)


  • Add 2 ½ cups gluten free flour blend (OR 2 cups AP flour if not GF), 2 Tbsp. sugar, 4 tsp. baking powder, and a pinch of salt in a mixing bowl. Stir until completely combined.
  • Add 2 eggs, 1 ½ cups milk, and ¼ cup olive oil in a separate mixing bowl. Stir until completely combined.
  • Slowly add the wet ingredients to the dry ingredients, stirring to combine. Continue until all the wet ingredients are added to the dry ones. Stir just until combined, careful not to over-mix. Batter will be lumpy.
  • Heat a skillet or griddle to medium-low/medium. Melt some butter in the skillet. Add ¼ cup or so of the batter to the pan. The batter will spread a little as it hits the pan. You can make the pancakes one at a time or more if skillet is large enough.
  • Cook the pancake for 3-4 minutes or until it starts to form bubbles. Flip the pancake and cook for another 2-3 minutes or so on the other side. The pancakes should be golden brown.
  • Repeat with the remaining pancake batter. *Make sure to watch the temperature of the stove top so that the pan does not get too hot. Simply reduce heat if the pancakes begin to burn.*
  • To Serve: Finish with your choice of toppings such as butter, maple syrup, fresh fruits, yogurt, nuts, or yogurt (optional).


Recipe may be cut in half if fewer pancakes are needed (recipe makes between 5-6 pancakes).
Leftover batter may be stored in an airtight container in the fridge for 1-2 days.
Cooked pancakes may be frozen (see content above for instructions).


Serving: 1cup | Calories: 362kcal | Carbohydrates: 46g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 85mg | Potassium: 433mg | Fiber: 5g | Sugar: 10g | Vitamin A: 301IU | Calcium: 253mg | Iron: 2mg