Gluten Free Mini Pancakes

Can you prepare these mini pancakes ahead of time?

Yes! You can meal prep these pancakes and they keep very well for another time. To freeze leftover pancakes, place them in a freezer-safe, sealable bag with a piece of parchment paper in between each pancake, and freeze for up to 3 months. Defrost the pancakes in the fridge before using.

Combine Dry Ingredients

In a medium bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a large bowl, whisk together the milk, egg, melted butter, and vanilla extract.

Combine Ingredients

Add the flour mixture to the wet ingredients and stir together until just combined. Cover & let rest for 20 minutes.

Add Batter to Skillet

Heat a skillet and spray with cooking spray. Add 1 tbsp. of batter for each pancake, leaving some space between each one.


Cook about 2-3 minutes and then flip and cook the other side until golden brown. Repeat with remaining batter.

Serve & Enjoy!

Serve with butter and your favorite syrup!

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